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a whisk and a prayer a whisk and a prayer pages home about me recipe index we like to party a few of my favorite things awards and features sunday april 27 2014 healthy banana bread cookies making banana bread is a perfect weekend activity it uses ingredients on hand it s comforting and it makes the house smell amazing my house was a mess this weekend and i had zero desire to clean so i figured if i make banana bread the delicious smell will distract people from the mess the only drawback to making banana bread is the guilt factor so much sugar and butter oy vey well enter my solution clean healthy banana bread cookies just 52 calories a piece 2 grams protein only 6 grams sugar and all that good for you potassium the cookies are not crunchy they are moist and cake like i used stevia along with brown sugar to add sweetness if you prefer not to use stevia you could just add more brown sugar stevia is a natural calorie free sweetener derived from the stevia plant and thus considered clean i like it because it isn t filled with chemicals like some other calorie free sweeteners let me know how the cookies turn out for you healthy banana bread cookies 2 ripe bananas mashed 3 4 cup whole wheat flour 1 4 cup organic rolled oats 1 4 cup brown sugar 1 4 cup 1 tablespoon stevia in the raw or use more brown sugar 1 2 cup low fat yogurt 2 egg whites 1 2 tsp salt 1 tsp cinnamon 1 2 tsp baking powder preheat oven to 345 degrees fahrenheit mix together dry ingredients in a separate bowl blend bananas yogurt and egg whites add wet ingredients to dry ingredients and mix until just incorporated drop by rounded tablespoonfuls onto a parchment paper lined baking sheet bake for 12 14 minutes until firm to the touch enjoy posted by elizabeth at 7 29 pm 186 comments email this blogthis share to x share to facebook share to pinterest friday september 21 2012 pear filled chai cookies i m ready for fall desserts chai tea pears and oats make for one fantastically fallish cookie i cooked down diced pears in a mixture of chai tea concentrate and brown sugar on it s own the reduction would be a great ice cream topping but i had other plans stuff it in a cookie the cookies are light and cakey but the oats ground them and give them a chewy texture i added about a half teaspoonful of the filling and it got a bit lost in the cookie i was hoping for a juicer pear punch in the middle i recommend adding more pear filling than what is called for in the original recipe the batter is quite sticky it should be refrigerated before baking or the cookies will spread out i loved the subtle spice and depth the chai concentrate imparted the cookie pairs perfectly with a cup of tea and a fluffy blanket on a windy fall day pear chai filled cookies recipe for pear chai filled cookies ingredients 1 cup cored diced unpared bosc pears 1 1 3 cup brown sugar 2 tbsp honey 2 4 cup chai tea latte concentrate 1 cup butter 2 eggs 2 cups flour 2 tsp baking powder 1 2 tsp salt 2 cups rolled oats cookie dough cream butter and 1 cup brown sugar beat in eggs sift together flour baking powder and salt add to creamed mixture alternately with ½ cup chai concentrate stir in oats refrigerate dough for about one hour while dough is chilling begin making pear filling pear filling in a saucepan combine pears 1 3 cup brown sugar honey and ¼ cup original chai concentrate cook over medium heat until pear is soft and liquid is nearly gone cover set aside remove cookie dough from the fridge drop spoonfuls of cookie dough on greased cookie sheet make a small depression in the center of the dough and add chai pear filling top with another dollop of dough continue until cookie sheet is full bake 10 12 minutes at 375 cuddle up and enjoy posted by elizabeth at 12 11 pm 45 comments email this blogthis share to x share to facebook share to pinterest monday september 3 2012 cinnamon sugar stuffed chocolate chip scones scones are one of those baked goods that seem really simple to make but are also really simple to mess up a bit too much or too little of something and they venture off into the realm of the dry and unappetizing you go along following the recipe as you should seemingly making no errors yet they come out of the oven dense and crumbly they must be good friends with pie crust it also likes to journey to tough dry barely edible baked goods land that being said when a scone comes out well it is heaven with a cup of coffee these scones combat the dry crumbly problem giving you a leg up on the game with a rich moist filling of cinnamon butter and sugar it s pretty hard to go wrong with that the batter is speckled with dark chocolate chips and they the recipe includes oats which made me feel better about all the butter i was consuming the recipe hails from one of my favorite sites mykitchenaddiction com i have tried many of the recipes on that site and i haven t had a bad one yet the original recipe calls for flax seed so all you health nuts can go crazy with it i left them out some days i don t feel like a nut okay it s been a long day and i need to stop with the puns so here s the recipe enjoy cinnamon sugar stuffed chocolate chip scones mykitchenaddiction com for the filling 3 tablespoons unsalted butter softened 2 3 cup dark brown sugar lightly packed 1 tablespoon cinnamon 1 tablespoon all purpose flour 1 tablespoon dark cocoa powder optional for the dough 1 cup old fashioned rolled oats 1 1 2 cups white whole wheat flour 1 2 cup all purpose flour 1 4 cup milled golden flax i left this out 1 3 cup granulated sugar 1 tablespoon baking powder 1 2 teaspoon salt 1 2 cup 1 stick 4 ounces unsalted butter cold 6 ounces plain greek yogurt 1 4 cup lowfat milk plus additional to brush on tops of scones 1 egg 1 teaspoon vanilla extract 1 cup chocolate chips cinnamon sugar for sprinkling on top of scones preheat oven to 375 f lightly grease a nine inch cake pan and cut a circle of parchment to line the bottom of the pan set aside in a small mixing bowl combine the ingredients for the filling using a fork to evenly incorporate the butter to form moist crumbs set aside in a large mixing bowl combine the dry ingredients for the dough the rolled oats white whole wheat flour all purpose flour milled golden flax if using granulated sugar baking powder and salt use a cheese grater and grate the butter into the dry ingredients working it in with your fingers until the mix resembles sand in a separate bowl whisk together the yogurt milk egg and vanilla extract add the wet ingredients and the chocolate chips to the dry ingredients use a fork to incorporate the wet ingredients into the dry just until a dough forms turn the dough out onto a floured surface and use your hands to gently knead the dough and form it into a ball don t overwork the dough or you may get a drier scone divide the dough in half shape each half into a disc that is approximately 9 inches in diameter to fit into the pan place one of the discs of dough in the bottom of the prepared baking pan spread the prepared filling on top of the first disc top with the second disc of dough pressing down lightly to remove any air bubbles use a dough scraper to cut the scones into 12 wedges as you can see from the picture below mine was ten uneven wedges nobody s perfect brush with milk and sprinkle with cinnamon sugar bake the scones for 40 minutes remove from the oven and cool on a wire rack for 10 minutes use a wire rack to flip the scones out of the pan and then use a plate to invert the scones one more time so that they are right side up thank you to my kitchen addiction for originally posting this great recipe hope you all love it posted by elizabeth at 7 17 pm 14 comments email this blogthis share to x share to facebook share to pinterest labels baking breakfast brown sugar chocolate chocolate chips cinnamon scone tuesday may 1 2012 s mores granola bars granola bars are my favorite grab and go snack and you really can t get any easier than this recipe i love the quaker chewy s mores granola bars so i tweaked the recipe to be as s mores like as possible i used kraft mini marshmallows they taste like the marshmallows in lucky charms or the kind that come in those little packets of hot cocoa so they were perfect for these bars the finished product was quite similar to the quaker bars but a bit chewier and more chocolaty tasting definitely a keeper no bake s mores granola bars adapted from laurenslatest com 1 4 cup butter 1 4 cup honey 1 3 cup packed brown sugar 2 cups quick cooking oats not rolled oats 1 cup crispy rice cereal 1 2 teaspoon vanilla 1 4 cup mini chocolate chips plus more for topping 1 2 cup mini marshmallows plus more for topping mix together rice krispies oats 1 2 cup marshmallows and mini chocolate chips if you want them with less chocolate flavor leave out the chips till the end set aside in a small pot melt butter honey and brown sugar together over medium high heat until it starts to bubble reduce heat and cook for another two minutes stir in the vanilla remove from heat and pour over oat rice mixture mix well ensuring that all ingredients are moistened line a small jelly roll pan 12x8x1 with aluminum foil pour mixture into lined pan pack it in really tightly or the bars won t set and will fall apart when cooled sprinkle the top with more chocolate chips and mini marshmallows let cool then cut into bars have a sweet day posted by elizabeth at 5 00 am 23 comments email this blogthis share to x share to facebook share to pinterest labels baking bars breakfast brown sugar cheap chocolate chocolate chips easy granola bar honey marshmallows no bake oats sunday april 8 2012 chewy oatmeal chocolate chip cookies happy easter i m keepin it brief today just a good old fashioned recipe for chewy oatmeal chocolate chip cookies the recipe has gotten over 2000 favorable reviews on allrecipes com it s a definite winner have a great week oatmeal chocolate chip cookies allrecipes com 1 cup butter softened 1 cup packed light brown sugar 1 2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1 4 cups all purpose flour 1 2 teaspoon baking soda 1 teaspoon salt 3 cups quick cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips preheat the oven to 325 degrees f 165 degrees c in a large bowl cream together the butter brown sugar and white sugar until light and fluffy beat in eggs one at a time then stir in vanilla combine the flour baking soda and salt stir into the creamed mixture until just blended mix in the quick oats walnuts and chocolate chips don t over mix drop by heaping spoonfuls onto ungreased baking sheets bake for 12 minutes in the preheated oven allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely posted by elizabeth at 4 00 am 58 comments email this blogthis share to x share to facebook share to pinterest labels baking brown sugar chocolate chocolate chips cookies dessert easy oatmeal oats snacks monday march 26 2012 nutella peanut butter cookie cups hello everyone it s officially spring to kick off the season in delicious style i whipped up a batch of cookie cups simple really just use your favorite cookie recipe hollow out the middle and fill it up with nutella white chocolate peanut butter or any combination of the three i made peanut butter cookie cups and chocolate chip cookie cups i tried a couple different flavor combos my favorite was the chocolate chip cookie filled with nutella and white chocolate amazing next time i want to do white chocolate macadamia cookies filled with nutella the cookie filling possibilities are endless nutella pb cookie cups adapted from pillsbury 1 batch of your favorite cookie dough 1 4 cup white chocolate chips 1 4 cup nutella 1 4 cup creamy peanut butter preheat oven to 350 degrees f line a muffin tray with muffin liners or coat well with butter for the cookie cups you can use whatever cookie recipe you like you may have to adjust the cooking time though peanut butter cookie dough chocolate chip dough once you ve got your dough ready scoop into the muffin tins i used an ice cream scoop bake 18 to 22 minutes or until edges are golden brown cool in muffin cups on cooling rack 30 minutes centers of cookies will sink slightly if the cookies don t sink enough to form a cup scoop out the middles using a spoon or a melon baller peanut butter filling in small microwavable bowl microwave white chips on medium 1 minute to 1 minute 30 seconds stirring every 30 seconds until smooth stir peanut butter into melted chips until blended spoon about 2 teaspoons peanut butter mixture into each cookie cup nutella filling if you prefer nutella filling you can either mix it with the white chocolate or just spoon it as is into the middle of the cookies if you re feeling especially adventurous combine white chocolate chips peanut butter and nutella it s delicious i promise have a sweet day posted by elizabeth at 7 20 am 83 comments email this blogthis share to x share to facebook share to pinterest labels baking chocolate chocolate chips cookies dessert easy hazelnut peanut butter older posts home subscribe to posts atom email me cookie brittle time for breakfast fancy some candy snickers donut time try this brunch craving mexican comfort food blog archive 2014 1 april 1 healthy banana bread cookies 2012 13 september 2 may 1 april 1 march 3 february 3 january 3 2011 42 december 1 october 1 september 2 may 4 april 6 march 9 february 9 january 10 2010 116 december 9 november 12 october 14 september 17 august 25 july 17 june 20 may 2 subscribe via email enter your email address delivered by feedburner poke around a bit friends and foodies subscribe to posts atom posts all comments atom all comments whisk and a prayer simple theme theme images by jason morrow powered by blogger