4 Ingredient Chocolate Banana Cookies

I have been so incredibly busy lately.  It's been non stop action all day, every day.  But I'm not complaining.  It's been great to try new things and to work hard and push myself.  The only downside is not getting to spend as much time baking and working on this blog as I might have liked.

However,  not a lot of time in the kitchen means lots of super simple recipes!  Everyone likes those, right?

These cookies are crazy.  Crazy simple, crazy good, crazy fast.  You need bananas, cocoa powder, quick oats, baking soda and 15 minutes.  That's it!

Mix it all together in a big bowl, sneak a spoonful, and shape some cookies.  You may want to sneak multiple spoofuls, actually, because the batter tastes really good.  If you've got any batter left, then you can shape your cookies.

Soon after they're ready to eat!  Because of the super awesome ingredient list, these cookies can be eaten for breakfast, snacktime, or dessert.  They are so perfect for satisfying chocolate cravings in a healthy way.

Busy days?  Bring it on!  I've got Chocolate Banana Cookies to help me through.

Four Ingredient Chocolate Banana Cookies

• 1 1/2 cups quick oats
• 1/4 cup special dark cocoa powder
• 1/2 tsp baking soda
• 2 ripe bananas

Preheat oven to 350F.  Mix together oats, cocoa powder, and baking soda in a large bowl.  Place bananas in a small bowl and microwave for about 45 seconds, until soft and mushy.  Mash completely, and add the bananas to the large bowl.  Mix together until a batter forms.  Shape batter into cookie shaped patties and place on a lined baking sheet.  Bake for 6-10 minutes, until cookies are firm.  Let cool and then transfer to an airtight container.  Recipe makes about 10 thick cookies.

Revisited Recipe of the Day:

Chocolate Banana Cups

Chocolate Cookie Dough Baked Oatmeal Bars

You should probably get excited...

Because that up there is not dessert, it's breakfast.

If you don't know that chocolate makes breakfast ten billion times better then you seriously need to read this blog more.  'Cause, really, chocolate works wonders in the mornings.

But you know what works ever more wonders?  Chocolate with Cookie Dough.  That can guarantee a good day.

With that concept in mind, I created a breakfast above all other breakfasts:

A Chocolate Cookie Dough Baked Oatmeal Bar!

They're super easy, super delicious, and, believe it or not, healthy.

Chocolate Cookie Dough Baked Oatmeal Bars

• 2 cups rolled oats
• 1/4 cup special dark cocoa powder
• 1/4 tsp baking soda
• 1 banana, mashed (you can't really taste it)
• 3/4 cup applesauce
• 1 2/3 cup milk or water
• 1 tsp vanilla
• 1-4 tbsp maple syrup, taste to find desired amount
• 1/2 cup Healthy Cookie Dough, broken into small pieces
• Optional: A couple handfuls of Chocolate Chips

Preheat oven to 380F.  In a large bowl, mix together first three ingredients.  In another bowl, mash banana.  Add applsauce, milk/water, vanilla, and maple syrup to bowl with banana.  Mix in cookie dough and chocolate chips (if using).  Pour mixture (it will be watery and thin) into a greased 8x8 pan.  Bake for 25-30 minutes, until mixture is firm.  Cut into squares (I cut it into 16).  Bars will keep in fridge for a few days, and can be frozen as well for longer.

Revisited Recipe of the Day:

Funfetti Baked Oatmeal Bars

Carrot Cake Cookie Bites: My First Recipe ReDux!

This is a very exciting post for me.

Why?  Because it's my first Recipe ReDux recipe!

That's right, this girl is officially on the team!  And guess what?  The theme this month could not have been more perfect for me!  Orange foods!  I swear I read it and started jumping up and down.

Anywho, I decided to go any surprise everyone by not doing something with pumpkin.  My apologies if anyone was looking forward to that, but I'm a bit pumpkin-ed out (there are a bunch of revcipes on the way using it).  Instead, I decided to create a recipe that uses what I think is a much more overlooked fall ingredient: Carrots.

Carrots are a great ingredient, both because of their versitality, and because of the many health benefits they offer.

Not only are they good for the eyes, they can also help to prevent cancer and aging, keep your skin looking great, and even clean your teeth and gums!

It look like carrots are out to save the world, huh?  Reading through all their nutritional benefits, I sure thought so.

Moving on... Just because I strayed a bit from the norm by choosing carrots, did not mean I was going to go way out of my (recipe creating) comfort zone.  Therefore, I did not use my carrots to make something savory.  Instead, I ended up creating a highly snack-able carrot cake cookie.

Carrot Cake Cookie Bites

• 1/2 cup rolled oats
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• pinch cloves
• pinch allspice
• 1/2 cup shredded carrots
• 2 tbsp honey (or agave)
• 2 tbsp water (or milk)
• 2 tbsp ground flax
• optional: If you want sweeter cookies, add a tsp or two of brown sugar

Preheat oven to 375F.  Combine oats and spices in a medium bowl.  Mix in honey, water, carrots, and sugar if using.  Stir in flaxmeal.  Form into small balls on sprayed baking sheet.  Bake in oven for 9 minutes.  Let cool before serving.

On top of the amazing (and spicy) taste, these cookies are pretty darn good for you, too.  Honey is used to sweeten and they're also completely flour, oil, and fat free.  I swear they don't feel like deprivation though.  All you taste when you bite into them is sweet carrot, spicy ginger, and a whole lot of YUM.

So, enjoy them.  Make them now, and then pop a few into your mouth whenever you need a quick snack.  Or maybe crumble one into some yogurt for breakfast.  Possibly drown a couple in milk (or melted chocolate??) for a midnight snack.  Or, you know, just watch as your family members sit down and eat them all in a total of 5.4 minutes.

On second thought, maybe you should just grab some while you can... and hide.

Revisited Recipe of the Day:

Pumpkin Raisin Oatmeal Cookies

Protein Carrot and Ginger Soup

Now that the weather has dropped below 50, and raindrops are sliding down the windows, I think it's fair to say that soup season is upon us.

You have no idea how excited that makes me.

I can't say that I enjoy all soups, but the ones that I do like, I really like.  As in, I can inhale the whole bowl is less than 2 minutes.  Perhaps love is the better word...

Either way, the recipe that I'm sharing today is definitely one that I absolutely adore.  It's actually something that I've been making (and loving) for quite a while, but recently I decided to add a bit of a twist to it.

It was a sort of kitchen experiment.

You see, my absolute favorite types of soup are the ones that are made of pureed vegetables.  You know pumpkin, butternut squash, carrot.  The only problem is, those soups are usually very low in protein.  And, as I've mentioned before sometimes protein is something I struggle to get enough of.

So, in an attempt to get some more protein into dinner one night, I blended some silken tofu into this carrot ginger soup.  Best.  Idea.  Ever.

Not only does the tofu add an awesome protein boost, it also made the soup deliciously creamy and thick.

Yum!

It may seem sort of silly, but I'm actually pretty proud that I thought up the idea of adding tofu to soup.  Because of it's very subtle flavor and somewhat spongy texture, it blended in perfectly and resulted in no recognizable flavor change to the dish.  I have a feeling that it's a technique that will come in handy on more than a couple occasions.

Protein Carrot Ginger Soup*

• 3 tbsp unsalted butter
• 1 large yellow onion, chopped
• 1/4 cup finely chopped fresh ginger
• 3 cloves garlic, minced
• 7 cups chicken or vegetables stock
• 1 cup dry white wine
• 1 1/2 pounds carrots, peeled and cut into 1/2" pieces
• 2 tbsp lemon juice
• salt and pepper to taste
• 1 package mori-nu silken firm tofu (If you are unable to find this I think regular silken tofu would probably work, too)

Melt the butter in a large pot over medium heat.  Add the onion, ginger, and garlic and saute for around 15 minutes.  Add in the stock, wine, and carrots.  Heat to boiling, then reduce heat and simmer uncovered over medium heat until the carrots become tender.  This should take about 45 minutes.  Puree the soup in a food processor until smooth.  Add in tofu and process again until it is fully incorporated.  Season with lemon juice, salt, and pepper.  Serve while still warm.

Click for Printable Recipe

Though this recipe may not be exactly what you're used to when you think of the ingredient, tofu, it's something I encourage you try, especially if, like me, you're a big fan of thick and creamy soups.

But, really, anyone who's in the mood for some delicious food should give it a try!

Revisited Recipe of the Day:

Chickpea "Meatballs"

*By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am 

eligible to win prizes associated with the contest. I was not compensated for my time.

Mini Carrot Cake

Carrot Cake is my new favorite.

To be honest, I didn't even know I liked it until a couple months ago while shopping at Costco.

I had been prowling thought the aisles, looking for something that I remember as being important, when I stumbled upon a cake samples table. Never one to give up free desserts, I quickly selected one of the neatly displayed cups and hurriedly pushed my cart away to find that oh so important item which I have now forgotten.

It wasn't until I actually looked down to eat the cake that I noticed that it was not your average chocolate or vanilla. Instead, it was orange, and therefore, carrot cake. Though a bit disappointed not to have a cake flavor I particularly enjoyed, I still ate the small bit of cake.

It tasted good. So good, in fact, that I had to hunt down a recipe online as soon as I got home so I could make more.

Mini Carrot Cake

(makes one single serving cake)

• 3 tbsp flour
• 1 tbsp sugar
• 1/4 tsp baking powder
• A pinch salt
• 1 tsp cinnamon
• 1/6 tsp ginger
• A pinch cloves
• 1 tbsp applesauce (or oil)
• 3 tbsp milk (I used almond)
• 1/4 tsp vanilla extract
• 1/4 cup shredded carrots

Combine dry ingredients in one bowl.  In another bowl mix together wet ingredients. Add the shredded carrots to the wet ingredient bowl.  Then, gradully mix the dry ingredients into the wet ones until combined.  Pour batter into a ramekin or mug (I used a mug) and microwave for 2 minutes.  If cake is still gooey, microwave for 20 seconds longer, or until the cake is fully baked.

This is how I satisfied my newly found carrot cake craving. With a single serving cake I could make in the microwave.

It was just what I was looking for.

As soon as I took a bite, the carrot cake loving monster in my belly was silenced. It's good to know that if that crazy monster ever returns, It will only take a couple minutes to, yet again, put it to sleep.

Carrot Chickpea Hummus

As you may recall, I don't like (mushy) chickpeas.  That means I definitely don't like hummus.

Why are you posting about it then?

Well, you see, I made this for a party, and it was devoured.  It would have been a crime not to give the recipe!

And, anyway, I had a bunch of pictures.

Roasted Carrot and Chickpea Hummus
(makes about 2 cups)

1 pound carrots, cut into 1/2 inch slices
6 cloves garlic (skins still on)
1 15 ounce can chickpeas, washed and rinsed

1 tbsp olive oil, plus more for drizzling
2 1/2 tsp ground cumin, divided use
1/2 tsp fine sea salt
1-2 tbsp tahini
Juice and grated zest of 2 medium lemons
1/2 cup milk (dairy or non-dairy), more or less as needed
1/2 tsp smoked paprika (hot or sweet), plus more for sprinkling 

1. Preheat the oven to 450°F. In a roasting pan or on a large rimmed baking sheet, combine the carrots and garlic with the oil, 1-1/2 tsp cumin, and salt. Roast the carrots, stirring occasionally, until tender and browned, about 25 to 30 minutes.Cool, then squeeze garlic out of their skins.

2. In a food processor, pulse the carrots and garlic until chopped. Add the chickpeas, tahini, lemon juice, and lemon zest; pulse until blended. Add the milk, smoked paprika, and remaining cumin; pulse until smooth, adding more milk if necessary.

3. Transfer hummus to bowl. Drizzle with additional olive oil and sprinkle with a bit of smoked paprika.

Now, I never tasted this, but I have witnesses who said it was really good.

To quote someone: "This hummus is lighter than the usual, but still delicious"

So, you should go make it!  Even if you don't like hummus, you could always bring it to a party like I did.