Peanut Butter Banana No Bake Cookies

Dashing Dish
Yields: 12-16

½ cup peanut butter (I used Better 'n Peanut Butter)
½ banana, mashed
1½ cups sugar substitute (I used Splenda)
½ cup low fat milk (I used skim)
4 tablespoons cocoa powder
3 cups quick-cooking oats (I used 2 cups old fashioned rolled oats and 1 cup quick oats)
1/8 teaspoon salt

Put mashed banana and peanut butter together in a large skillet and cook over medium-low heat, stirring until peanut butter and banana are combined.

Once the peanut butter is melted, take the skillet off the heat and add the rest of the ingredients, stirring until everything is well combined.

Drop cookie dough (about 1/8th cup per cookie) on a baking sheet lined with wax or parchment paper (or foil sprayed with cooking spray), patting cookies into desired shape. Place baking sheet in fridge or freezer until cookies are set. Store in the fridge or freezer.

Lemon Poppy Seed Cream Cheese Cookies

Heather's Dish
Yields: 12-14

4 oz cream cheese, room temperature
4 Tablespoons butter, room temperature (I used Smart Balance Buttery Blend)
½ cup granulated sugar (I used Splenda)
½ cup powdered sugar
1 egg
1 teaspoon vanilla extract
juice and zest from 1 lemon
1 cup flour
½ teaspoon baking powder
½ teaspoon salt
1 Tablespoon poppy seeds

Preheat oven to 350.  Cream together the butter and cream cheese.  Add the sugars, egg, extract, and lemon juice. 

Sift together the flour, baking powder, and salt and add to the wet ingredients. Mix until just incorporated.  Add the zest and the poppy seeds, mix until evenly distributed. 

Spoon the dough onto a cookie sheet lined with parchment or a Silpat; bake for 10-12 minutes at 350 degrees.  The cookies will not really change color except on the bottom, so be sure to check the bottoms to make sure they’re not burning. 

Lemon Poppyseed Cake

Loosely adapted from: Indian Simmer

3/4 cup applesauce, room temperature
1 cup whole wheat flour
½ cup unbleached all purpose flour
½  teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup Splenda granulated sugar
4 large egg whites
zest and juice of one meyer lemon
1 teaspoon vanilla extract
15 Tablespoons skim milk
¼ cup poppy seeds
Preheat oven to 350°F and grease a 9"x5" (I think that's what I used) bread loaf pan.

Sift flour, baking powder, baking soda and salt into a small bowl. In the bowl of a stand mixer, beat applesauce and sugar until combined, about 3 minutes.

Beat in egg whites two at a time, ensuring they are completely incorporated before continuing to the next. Mix in the zest, lemon juice and vanilla.

Add flour and milk to batter in two separate additions, beating completely between additions. Fold in poppy seeds.

Pour into greased pan and bake for 35-40  minutes, rotating half way through baking time.

Earl Grey Cupcakes

Indian Simmer
Yields: 12

Cupcakes

½ cup unsalted butter, softened
1 cup sugar
2 eggs
1 ½  cups all-purpose flour
2 ¼ tsp. baking powder
3/4 tsp. salt
½ cup milk
1 Tablespoon Earl Grey tea (about 2 bags)

Preheat the oven to 350F. Beat the butter and sugar together until it is light and fluffy. Add eggs one at a time, making sure they are thoroughly combined before adding the next one. Mix together the dry ingredients, including the tea. Beat in half of the dry mixture with the wet, then add the milk and the rest of the dry mixture, stirring until just combined. Line the cupcake pan with 12 cups and fill them about two-thirds full. Bake 20 to 25 minutes. Cool thoroughly before frosting.

Lemon Butter Cream Frosting

½ cup unsalted butter, softened
2 cups icing sugar
zest of one lemon
2 Tablespoon lemon juice

Cream butter, then add the icing sugar and beat until fluffy. Add the lemon zest, juice and beat until smooth. Spread over cooled cupcakes.

Oatmeal Cookies

Form V Artisan
Yields: 16-18 (I made 15)
(My modifications are in parenthesis)

½ cup all purpose flour (substituted with whole wheat flour)
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 1/3  cup old fashioned rolled oats
½ cup butter (substituted with applesauce)
½ cup packed dark brown sugar (substituted with ¼ cup Splenda brown sugar mix)
1/3 cup granulated sugar (substituted with Splenda)
1 large egg (substituted with 2 egg whites)
½ teaspoon vanilla extract
½ cup best quality semi-sweet chocolate chips (substituted with ¼ cup dark chocolate chips)
1/3 cup sweetened coconut flakes
1/3 cup sultana raisins (substituted with regular raisins)
1/3 cup minute or quick-cooking oats

Line 2 baking sheets with parchment paper and set aside.

In a medium bowl combine flour, baking soda, cinnamon and salt. Stir in rolled oats and set aside.

In a large bowl cream both sugars and butter by hand with a spatula until light and fluffy. (I used my stand mixer and it was fine). Stir in egg and vanilla extract until smooth. Add flour mixture and stir in gently until it is mostly Incorporated with a few streaks of flour remaining. Fold in chocolate chips, coconut, raisins and quick oats. Place in refrigerator for at least 20 minutes.

Preheat oven to 350F. Remove dough from the refrigerator and scoop dough into 15-18 balls about 2 inches apart. Bake for 9-10 minutes (it could be less if you used Splenda) and remove from oven when cookies are lightly golden. Allow to cool before serving.

The Softest Pumpkin Cookies

Yields: 16
Une-Deux Senses
(My modifications in parenthesis)

2 cups whole wheat flour (1 cup)

1½ teaspoons baking powder (3/4 teaspoon)

1 teaspoon baking soda (½ teaspoon)

½ teaspoon salt (¼ teaspoon)

2 teaspoons ground cinnamon (1 teaspoon)

½ teaspoon ground ginger (¼ teaspoon)

¼ tsp. grated nutmeg (a pinch)

¼ tsp. ground cloves (a pinch)

2 eggs (2 egg whites)

3/4 cup sugar (3/8 cup, I used a ¼ cup and eyeballed it)

¼ cup canola oil (applesauce)

1¼ cup canned pumpkin (I used a half cup and eyeballed half of a quarter cup)

1 teaspoon vanilla extract (½ teaspoon)

1 cup dark chocolate chips (½ cup)

Preheat oven to 325F. Line two baking sheets with silicone baking mats or parchment paper, set aside.

Stir together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, beat the eggs and sugar until smooth and lightened in color.

Mix in the oil,

pumpkin and vanilla until well combined. Mix in the flour to incorporate. Mix in the chocolate chips.

Using an ice cream scoop (¼ cup size), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2½ inches apart. Use a thin metal spatula to smooth and flatten the rounds. Bake until tops feel firm and an inserted toothpick comes out clean, about 16 minutes. Cool on the baking sheet then transfer to a wire rack to cool completely.

Summer Citrus Sparkles (Lemon-Lime Sugar Cookies)

Yields: About 2 dozen
My Bakingdom

Citrus Sugar
¼ cup sugar
½ teaspoon finely grated lemon zest
½ teaspoon finely grated lime zest

Cookies
1½  to 2 cups all-purpose flour (I used 1½  cups)
½  teaspoon baking soda (for vegan/dairy free, replace with 1 tablespoon corn starch)
¼ teaspoon baking powder (for vegan/dairy free version, increase to 1/2 teaspoon)
¼ teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature (margarine for vegan/dairy free)
3/4 cup sugar
1 egg (for vegan/dairy free, replace with 3 tablespoons almond or soy milk)
1½ teaspoons finely grated lemon zest
1½ teaspoons finely grated lime zest
1½ teaspoons fresh lemon juice
1½ teaspoons fresh lime juice
½ teaspoon vanilla

To make the sugar: Combine the sugar and both zest in a small bowl until the zest is evenly distributed; set aside. (Note: I did this last since it seemed like the sugar and zest were sticking together. I let the zest "dry out" a bit while I was baking the cookies)

To make the cookies: In a small bowl, combine the flour, baking soda, baking powder, and salt; set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and mix until combined, then stir in both zests and juices, as well as the vanilla. Once everything is combined, sprinkle half of the flour mixture over the top and gently mix in. Add the remaining flour mixture, mixing until no streaks of flour remain. If the dough is very sticky, add more flour, as needed, until the dough is barely tacky. Cover and refrigerate for at least 30 minutes.

Line baking sheet(s) with parchment paper or Silpat mats. Once the dough is chilled, preheat oven to 350 degrees. Roll one tablespoon portions of dough into balls. Roll each dough ball in the citrus sugar to coat it completely, then evenly space the cookies on the prepared baking sheet(s). Bake for 12 to 15 minutes, until the edges turn light golden brown. Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire cooling rack. Cool completely before serving.

Boston Cream Doughnuts

Yields: About 12
Simple and Homemade


Vanilla Pastry Cream Filling
1/3 cup sugar
1½ cups whole milk (I used skim milk and it was fine)
3 Tablespoons cornstarch
4 egg yolks, at room temperature
2 Tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Yeast Dough
3/4 cup warm whole milk (105° to 115ºF.)
1 package active dry yeast (2 1/4 teaspoons)
1/3 cup sugar
3¼ cups all-purpose flour
5 Tablespoons unsalted butter, at room temperature
4 egg yolks, at room temperature
3/4 teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg

Chocolate Glaze
3 oz unsweetened baking chocolate (or bittersweet chocolate for sweeter topping)
2 Tablespoons water
4 teaspoons light corn syrup
¼ cup + 2 Tablespoons sugar
1 Tablespoon unsalted butter, softened

Make Filling: (note: this is the very first thing you should do, the filling needs to chill)
Place sugar and 1 cup milk in a heavy-bottomed medium saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar is dissolved. Increase heat until mixture boils.Place cornstarch in medium bowl. Using wire whisk, gradually whisk in remaining milk and whisk until mixture is smooth. Add yolks and whisk until well blended. Slowly pour 1/3 cup hot milk into yolk mixture, whisking constantly. Gradually whisk in remaining hot milk. Return milk-yolk mixture to saucepan and heat to a boil over medium heat. Boil 1 minute, stirring constantly.Remove from heat and whisk in butter and vanilla. (If pastry cream is lumpy, pass it through a sieve.) Transfer pastry cream to a nonreactive (glass, ceramic, tin..) bowl. Place a piece of plastic wrap directly onto surface of cream to prevent a skin from forming. Refrigerate until cold.

Make Dough:
Place warm milk, yeast and 1 teaspoon granulated sugar in bowl of electric mixer. Using a wire whisk, stir mixture until yeast granules are evenly dispersed. Let stand for 3 minutes until yeast is dissolved and mixture begins to foam. Add 1½ cups flour to yeast mixture. Using paddle attachment (or with hands) beat on low speed 2 minutes. Remove paddle attachment and cover bowl with plastic wrap. Let stand at room temperature 45 minutes. Sponge will have increased in volume. Thoroughly grease a large bowl with 1 tablespoon room temperature butter. To sponge, add remaining butter and sugar, yolks, salt, cardamom and nutmeg. Mix on low speed until blended. Add 1½ cups remaining flour, ½ cup at a time. Beat dough on medium speed 5 minutes. Dough will not form a ball – it will be soft and part of it will wrap itself around paddle. If dough is very sticky, add remaining flour 1 tablespoon at a time, as necessary. Scrape dough into prepared bowl, turning over dough so that top is greased. Cover with plastic wrap. Let dough rise at room temperature about 2 hours, or until it has slightly more than doubled in volume. (Rising time will depend upon room temperature.)

Line a baking sheet with parchment or wax paper and evenly dust with flour. Dust a clean work surface with flour. Turn out risen dough onto surface and gently press down on it to deflate. With your hands, flatten dough into a rectangle about ½ -inch thick. Cover loosely with plastic wrap and let dough rest 5 minutes. Using a floured 2½ -inch round biscuit or cookie cutter, cut out about 12 to 14 rounds of dough. With a floured spatula, gently transfer rounds to prepared baking sheet, reshaping them if necessary. Leave at least 1-inch between doughnuts to allow for expansion. Let doughnuts rise for about 20 minutes, or until almost doubled in size.

Fry Doughnuts:
Pour enough oil in a deep-fat fryer or large straight-sided saucepan to come halfway up sides. Oil should be a depth of 2 to 3 inches. Heat oil to 365ºF. Line a baking sheet with paper towels. Dip a spatula in hot oil and use it to transfer doughnuts from baking sheet to oil. Fry doughnuts, 3 or 4 at a time, for 1 to 1 minute 30 seconds or until golden brown. (The midline of the doughnut will be lighter than the rest of it, which is characteristic.) Remove doughnuts from hot oil using a slotted spoon and transfer them to paper towel-lined baking sheet to drain and cool. When cool enough to handle, use a long, plain pastry tip to poke a hole through the midline of each doughnut. Let cool completely before filling.

Make Glaze:
Cook water, corn syrup and sugar in a heavy-bottomed medium saucepan over low heat, stirring constantly with a wooden spoon until sugar is dissolved. Increase heat until mixture boils. Remove from heat and add chocolate. Let stand 2 minutes. Whisk in butter until mixture is smooth.

Assemble Doughnuts:
Remove pastry cream from refrigerator and whisk cream until it is smooth. Fill a pastry bag fitted with a plain 1/4-inch round tip with pastry cream. Pipe pastry cream into hole in middle of each doughnut until pastry cream bulges out and doughnut feels full. Wipe off any excess cream. Place filled doughnuts on rack after they are filled.

Dip top of each filled doughnut into bowl of warm chocolate glaze, letting excess glaze drip back into bowl. Place glazed doughnuts back onto rack to set. Let sit for 30 minutes before serving. The doughnuts are best when prepared and served on the same day, otherwise store at room temperature for a few days in an air tight container.