A Breakfast Cookie

There comes a time when you look at your very ripe, brown bananas and think, "What can I do with these without wasting them?" Then you think, "Banana bread again?" Well, in our household this super browning of the banana stock rarely happens as many might compare my 2 year old son to that of a monkey with the amount of bananas he consumes. However, every so often a few bananas get too ripe for our yellow preferred method of consumption. Also, my boys are not too fond of the fruit or vegetable breads so off to the inter webs I went in search of a quick and simple recipe to save the bananas. This little breakfast cookie was a hit as it combined the sweetness of the banana and hints of salty bacon.

Bacon Banana Cookies

Epicurious | December 2011

by Libbie Summers
The Whole Hog Cookbook

Yield: 30 cookies

2 1/2 cups sifted all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

4 bananas, mashed (about 1 1/3 cups)

1/2 pound bacon, cooked crisp, chopped

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Combine dry ingredients in a large mixing bowl: sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.

In a medium mixing bowl, use a hand mixer(I used my stand mixer)to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Combine the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.

Stir together the remaining 1/4 cup sugar and the remaining cinnamon and set aside.

Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.

A Twist in Crisp

I am a HUGE fan of the Smitten Kitchen. When I saw this post, I had to try it. Let me tell you, this will be going down on my Thanksgiving table this year...

Pear, Cranberry and Gingersnap Crumble
Adapted from Sweet Melissa Patisserie

Preheat oven to 350.

Crumble
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons packed dark or light brown sugar
1 cup gingersnap crumbs (about 16 storebought cookies chopped in processor)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, if you need an extra "snap"
1/2 cup (1 stick) unsalted butter, melted and cooled

Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.

Filling
2 pounds (about 4 to 5) large ripe pears: peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups fresh cranberries
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch

In a baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. Sprinkle the gingersnap crumble over the fruit. Bake for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. 

Enjoy under whipped or iced cream.