Category Archives: Desserts

Banana Apple Cookies

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Banana Apple Cookies

These are moist and a great way to use up the ripe banana sitting in the bowl on the counter!

Ingredients:
1 large banana                                                                  
1/2 cup butter, softened
3/4 cup brown sugar

1 egg

1 apple – quarterd with peel on

½ tsp. vanilla
½  cup of oatbran or oatmeal

1/2 cup white flour
3/4 cup wholewheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
Directions:
Put  banana and butter in bowl of food processor.  Process until smooth.   Add brown sugar and apple, process until apple is in fine pieces.  Add egg and vanilla and pulse just until combine. In separate bowl mix dry ingredients together and then mix them into wet ingredients with a few quick pulses in the food processor. Do not over mix.

Chill dough for 20 minutes in freezer.  (you can skip this step but cookies will be flatter.) Spoon onto greased cookie sheet and bake in oven at 325 degrees for 8-10  minutes or until golden brown.

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Dark Chocolate Fruit Bars

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  • ½ cup Dutch processed unsweetened cocoa powder
  • ½ cup whole wheat pastry flour
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup packed brown sugar
  • 1 ½ cups dried apricots
  • 1 ½ cups dried dates
  • ½ cup bittersweet chocolate chips
  • 1 tsp instant espresso
  • ½ cup plain unsweetened yogurt
  • 2 egg
  • ½ tsp vanilla

Preheat oven to 325.  Spray an 8” square pan with non-stick spray.  In a medium bowl mix the cocoa, flour, powder, soda, salt and sugar together.  Cover the dates with water in a microwave proof bowl.  Heat on high for two minutes.  Drain and cool.

Put apricots and dates in a food processor and chop with a few pulses.  (You can also chop by hand.) Add fruit and chocolate chips to dry mixture.  You will have to really work the fruit into the dry ingredients.

In a separate bowl combine the espresso powder, yogurt, egg and vanilla.  Add this to the dry ingredients.  Mix to combine.

Bake at 325 for 30-35 minutes or until batter pulls away from sides of pan.

Bars keep for a week at room temperature or longer refrigerated.

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