Argh, I have gotten so behind on the bake-sharing! Here are some of the latest yummies I have been stirring up. Picture to come later! I haven’t transferred yet! (Yes, I’m awful)
Oatmeal Banana Bread (Adapted from joythebaker.com)
- 1 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp canola or walnut oil
- 2 tsp applesauce
- 2 large eggs, beaten
- 3 large bananas, ripe
- 1 cup uncooked old fashioned oats
- 1/2 cup dried cranberries
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil, applesauce, and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick. Add cranberries (or nuts, or chocolate chips, or what-have-yous).
Pour batter into pan and bake until top of loaf is firm to touch, ~45 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. I sliced it pretty thin and got about 15 slices. YUMMY! This lasted me breakfasty and snacky times for about a week and a half.
I have had a hankering to make these since the first time I laid eyes on this recipe. Finely chopped macadamia nuts. Coconut. Lime. WOW is all I have to say!! Unfortunately, I never seem to have limes in my house. We just don’t really use them. And so every time I’ve had time to bake…I’ve had to turn to other recipes and while longingly staring at these puppies…put the recipe aside. But the last time I went grocery shopping, they were having a sale on limes and I snatched some up right away. AT LONG LAST!!! and yum. They were definitely worth the wait. So amazing fragrant. And even though they’re butter thins…they have a light taste to them. I wish I took a picture of the lime and sugar being massaged together. That was my favourite part.
Coconut Butter Thins (adapted from barefootkitchenwitch.com)
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground coriander
2/3 cup sugar
Grated zest of 1 lime
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup finely chopped macademia nuts (don’t be afraid to use salted nuts)
Whisk together the flour, cornstarch, salt and coriander.
If you want to get a little more flavor out of the lime zest, put the sugar and zest in the mixer bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Add the coconut and nuts and pulse to incorporate them. There will probably be some dry ingredients in the bottom of the bowl–don’t work them in with the mixer, just reach into the bowl and knead them in.
Transfer the soft, sticky dough to a gallon-size zipper-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2-inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.
GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the dough out onto the board (discard the bag), and, using a ruler as a guide and a sharp knife, cut it into 32 squares, each roughly 1 1/2 inches on a side. Transfer the squares to the baking sheets, leaving about 2 inches between them, and carefully prick each one twice with a fork, gently pushing the tines through the cookies to the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and fromt to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack and cool to room temperature.