Recipes

Vegan Banana Snickerdoodles

 

This recipe is definitely an odd one out for me! It is well known in my family that I never could become a vegan. I have a love of butter and cheese that outweighs any attempt to eat “healthy”. Now, I personally don’t believe that eating vegan is good for the body, but kudos to those who put in that effort! So why am I posting a vegan recipe? 

Well, for a little bit, my sister-in-law was vegan. She was coming over to visit and I wanted to provide a meal that she could eat. I made a black bean soup and another side dish (I’ve forgotten what I made). Both dishes were nasty. Vegan cooking is an art form! Without much hope for success, I made these cookies. To my (and especially my husband’s) surprise, they were absolutely delicious! In fact, there was lots of disappointment the next morning when all the cookies were gone (somebody snitched the last two cookies for breakfast)!

Recently, we made them again with the same successful results. They disappeared like crazy! These cookies are so yummy with a strong banana flavor that the cinnamon coating only enhanced. They are moist and soft, thanks to the oil added (we used avocado, but olive oil would work too). This recipe will stay a family favorite, even with them being vegan! It’s great for those times when I’m out of butter or eggs, but still want a sweet treat. 

I hope you enjoy these delicious cookies! Now the real question is, would you eat vegan?

Vegan Banana Snickerdoodles
Yields 2
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Ingredients
  1. 2 1/2 c. flour
  2. 1 Tbsp. baking powder
  3. 1/4 tsp. salt
  4. 3/4 c. oil
  5. 1 1/3 c. sugar
  6. 1 Tbsp. molasses
  7. 2 large bananas, mashed
  8. 1 Tbsp. vanilla extract
TOPPING
  1. 3/4 c. sugar
  2. 1 Tbsp. cinnamon
Instructions
  1. Preheat oven to 350. Whisk together flour, baking powder, and salt. Set aside. Beat the oil, sugar and molasses until light, about 1 1/2 minutes. Add bananas; beat well. Add vanilla; beat well. Add flour mixture; beat until just blended. Refrigerate dough for 30 minutes (or up to one week.)
  2. On a plate, combine the sugar and cinnamon. Shape dough into 1 in. balls. Roll in sugar mixture until completely coated. Arrange on a lightly greased baking sheet, 2 in. apart. Flatten cookies. Bake 14-18 minutes. Transfer to wire racks and cool completely.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Indoor S’mores

Have you ever sat there on a rainy fall day, where the air is cool and crisp, and wanted s’mores? How about any time of the year, when where you live doesn’t have any access to a fire for s’mores? We’ve managed to find the perfect solution!

So, when my parents took me camping when I was young, they always packed all the fixin’s for s’mores; but they were for me. We found a similar recipe on a box of cereal and ever since then, my mom always made these for every camping trip. I loved both and still to this day, love this recipe. It’s the perfect recipe when I’m craving s’mores on those cold winter days. It always brings a bit of summer weather feeling into the house.

Indulge in a bit of outdoorsy life brought to the indoor life. You’ll enjoy these and wonder why these aren’t more popular!

Indoor S'mores
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Ingredients
  1. 8 c. graham cereal
  2. 1 bag (10 oz.) mini marshmallows
  3. 1 1/2 c. milk chocolate chips
  4. 5 Tbsp. butter
  5. 1/4 c. sugar
  6. 1 Tbsp. water
  7. 1 tsp. vanilla extract
Instructions
  1. Grease a 13x9 pan. Pour cereal in a large bowl. Reserve 1 cup marshmallows.
  2. In a saucepan, melt the remaining marshmallows, chocolate chips, butter, sugar and water over low heat until completely melted. Remove from heat and mix in the vanilla. Pour the chocolate mixture over the cereal and stir until completely coated. Mix in remaining marshmallows.
  3. Pour into greased pan and press firmly. Let cool for 1 hour. Cut into bars and serve!
Adapted from Betty Crocker
Adapted from Betty Crocker
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Chocolate Shortbread Cookies

I love sugar cookies! They bring back memories of Christmas time in my childhood. So why am I writing about sugar cookies, when this is clearly a post about chocolate shortbread cookies? I’m glad you asked! You see, these cookies have evolved from sugar cookies in a very unlikely manner. I’m not the most creative cook in the place, in fact, I like following recipes to the “t”. One day, I had committed myself to making dessert for a gathering at my parent’s house. However, our RV was getting fixed and I had left my recipe book behind. Also, I had very basic ingredients to work with. My mom doesn’t have a lot of my recipes, as she doesn’t bake from scratch often. I had no idea what to do. My mind finally fixed on a recipe that has been in our family since I can remember…sugar cookies. Our family only makes them for Christmas though. Plus, I was really in the mood for chocolate. Did I dare try to change the recipe?

Well, I dared! I substituted some of the flour for cocoa powder and baked up a bunch. I was pleasantly pleased to see that they were edible and even looked halfway decent! When it came to tasting them, well, it wasn’t what I expected! Instead of a chocolate version of sugar cookies, I had come up with a chocolate shortbread cookie. 

If you like shortbread and you like chocolate, these are the cookies for you! Chocolaty, crumbly and in bite sized morsels, they are great for snacking or gifting. Eat them with a glass of milk or crumble them in vanilla ice cream for a decadent treat. Frost them with a buttercream frosting (how about some green for St. Patrick’s Day?) or dip them in a glaze…the possibilities are endless! 

How do you like to eat shortbread?

Chocolate Shortbread Cookies
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Ingredients
  1. 1 c. butter, softened
  2. 1 1/2 c. powdered sugar
  3. 1 egg
  4. 1 1/2 tsp. vanilla extract
  5. 1/2 c. cocoa powder
  6. 2 c. flour
  7. 1 tsp. baking soda
  8. 1 tsp. cream of tarter
Instructions
  1. Cream butter and sugar. Mix in egg and vanilla extract. Combine dry ingredients; stir in. Refrigerate 2-3 hours.
  2. Preheat oven to 375. Roll dough into 1" balls. Roll in sugar. Place 2" apart on a lightly greased baking sheet. Flatten slightly with a sugared glass. Bake for 8 min. Cool for 2 minutes on baking sheet; transfer to cooling rack. Cool completely.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/