Wednesday, October 31, 2012

Perfect Banana Oat Cookies

This recipe is born from the world wide web, like many recipes that I find. It goes like this:

I get an idea (usually involving mushy bananas) and then I search for what I want to make.

Google: Banana cookie recipe. Only 18.9 million hits.

Ok, let's just take a look at a few of these recipes. Too many spices (kids won't like them), too healthy (kids won't eat them), too many eggs (too mushy? I want a firmer cookie), no sugar added (come on now!)...

Finally, one recipe looks easy and fits most of the criteria (still needs some adjustment though). Cookies are even easier to transport in school lunches than muffins or banana bread. Score.

Then I scrawl the recipe on some scrap piece of paper close to the computer. (Hoping that wasn't the house insurance letter that I just wrote on the back of. Uh oh.)

I start making the recipe, adjusting it as I go along with pencil marks or jiffy marker- depends what is at hand. Pondering: Can I use less butter and chocolate chips?  Does it really need salt as I added salted butter? Where is the baking powder? Can I add nuts? Is the kids' school peanut-free or nut-free? Maybe leave them out?

Mix and bake.

They get the mandatory taste test.

Declared delicious!

I search for the recipe. Yikes! Where is the recipe??? It was just here! One minute ago!

Ahhh, here it is! Better put it on the blog so I can refer to it later...

Perfect Banana Oat Cookies
Only use salt if you are using unsalted butter. Otherwise, you can skip it!

1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
3 bananas, mashed (*prefrozen and thawed work great here!)
1 1/2 cups unbleached flour
1 1/2 cups quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (*only if using unsalted butter)
1/2-1 cup chocolate chips or chopped nuts

1. Cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until smooth. Add mashed bananas and mix for another minute.
2. In a medium-sized bowl, whisk to combine flour, baking soda, baking powder and salt, if using. Add oats.
3. Add flour and oat mixture to banana mixture and mix until combined. Add chocolate chips or chopped nuts.
4. Place by heaping tablespoons onto parchment-lined baking sheets and bake for approximately 13- 15 minutes. Remove to cooling rack.

Monday, October 8, 2012

Quinoa Chocolate Cupcakes

The cooking club that I facilitate has some very hip and happening seniors who attend.

Not only do some of them travel around the world- some are avid organic gardeners, some are active volunteers and some are inspiring athletes!

What they all have in common is that they like to cook or want to learn more (which is why they come to the class!)

I first introduced quinoa to them some time ago as an alternative to rice. Many of them have since requested new ways to use quinoa and now it is a staple in our menus. We have used it in stews, casseroles, salads and now, cupcakes!

Quinoa is a super food for all ages, be sure to try this and see how you can get a little of this goodness in a delicious bite!


Quinoa Chocolate Cupcakes
Gluten-free & Delicious! 
Adapted from Quinoa 365 by Patricia Green and Carolyn Hemming.
This is an easy recipe that results in a delicious, soft chocolate cupcake with no hint of the quinoa hidden inside. A nice little surprise in the lunch box or serve as a dessert- warm from the oven, topped with a spoonful of ice cream!

1/3 cup quinoa
2/3 cup water
1 cup milk or soy milk
2 eggs
1 tsp vanilla
1/3 cup melted butter
3/4 cup cocoa
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt

1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat and simmer for 10 minutes. Turn off heat and leave covered for another 5 minutes and allow to cool.
2. Preheat oven to 400 degrees. Place cupcake liners in muffin tins.
3. Combine milk, eggs and vanilla in a blender or food processor. Add cooked quinoa and butter and continue to blend until smooth (really keep it running for a few minutes to get a smooth consistency).
4. Mix together the sugar, cocoa and baking powder and salt in a medium bowl. Add contents of the blender and mix well. Pour the batter into the cupcake liners (about 3/4 full or slightly more- they don't rise much). And bake for 20-24 minutes, or until you press lightly on top and it springs back. Allow to cool. Refrigerate or freeze any leftovers.