Besides our regular meals, on occasion I make treats as well. This post is the treats I have made over the past month. Some of which, only a few have stayed at home because Joel needed a treat to bring to school for one reason or another.
For a farewell party he attended for the dean of the medical school I made mini peanut butter pies:
They were pretty yummy, and we kept some of them in the freezer for ourselves (although they didn't last too long...)
He decided that the little sign I made so people would know what they were was a little too much, so it it didn't get used...other than for the cute picture above.
Another time, as the weekly captain for his small group he was required to bring breakfast. So, along with some fruit, juice, and yogurt, I made pumpkin muffins with cream cheese frosting for him to take along. Mmmm.
I even piped the frosting to make them a little cuter :) Two of those managed to stay home so the next day (a Saturday) we had a very darling little breakfast:
Now for some treats I will share the recipe for:
Banana Bread (made with yogurt!) and Cookies made with semi-sweet chocolate chips and mini peanut butter cups...yum!
The banana bread came about because we had 2 sad bananas and a car trip to Bismarck for Thanksgiving (in a snow storm) planned, so I thought we could use a snack for the car.
Here's what I did:
Banana Bread
Ingredients:
* 2 bananas
* 2 c. flour
* 3/4 c. brown sugar
* 1 tsp baking soda
* 2 tbsp vegetable oil
* 1 (6 oz) apple turnover yogurt (you can use any flavor you want)
* 1 tsp vanilla
* 1/2 tsp salt
* 2 eggs
* 2 c. flour
* 3/4 c. brown sugar
* 1 tsp baking soda
* 2 tbsp vegetable oil
* 1 (6 oz) apple turnover yogurt (you can use any flavor you want)
* 1 tsp vanilla
* 1/2 tsp salt
* 2 eggs
Method:
Preheat oven to 350˚
Combine bananas, eggs, yogurt, vanilla and vegetable oil.
Mash mixture to break down bananas.
Stir mixture to fully combine.
In a separate bowl, combine flour, brown sugar, baking soda and salt.
Fold in banana/yogurt/egg mixture.
Stir mixture until well combined. Pour into greased bread pan.
Bake at 350˚ for 40-50 minutes, or until toothpick comes out clean.
Remove bread from oven, and allow to cool on rack before slicing.
Yum, yum!!! Moist banana bread :) - And made without butter!
Next, is cookies!!! Yesterday we had a hankering for some cookies so cookies are what we had!
Semi-Sweet Chocolate Chip/Mini Peanut Butter Cup Cookies
(this made 24 cookies)
Ingredients:
* 1 c. flour
* 1/4 tsp baking soda
* 1/4 tsp salt
* 1/4 tsp salt
* 3/4 stick butter (6 tbsp)
* 1/2cup brown sugar, packed
* 1/4 cup sugar
* 1 large egg
* 1 tsp vanilla extract
* 1/2 cup mini peanut butter cups (these are tiny and from Trader Joe's)
* 1/4 cup sugar
* 1 large egg
* 1 tsp vanilla extract
* 1/2 cup mini peanut butter cups (these are tiny and from Trader Joe's)
* 1/4 cup semi sweet chocolate chips
Method:
Preheat oven to 325˚
In mixer, combine butter and both sugars.
Add in egg and vanilla, and mix until blended.
In a separate bowl mix together flour, baking soda and salt.
Once combined pour in mixer and beat until well mixed dough forms.
Chop (just slightly) mini peanut butter cups and chocolate chips.
Mix in peanut butter cups/chocolate chips with cookie dough.
Roll into balls and place on cookie sheet. Bake for 11-13 minutes.
Allow to cool on rack.
Cookies!!
Yum, yum!
Don't forget your milk ;)
2 c. flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp vanilla
1 c. firmly packed brown sugar
1/4 c. milk
1/2 c. butter
1 egg
1 c. canned pumpkin 
4 oz cream cheese
1 tsp vanilla
3 tbsp butter
cinnamon to taste
2 c. powder sugar
