May 6th, 2008
Simply Recipes’ Banana Cookies
We buy a bunch of bananas every week, and inevitably, it seems a couple from the bunch get too ripe for eating. We are green, green banana fans, after all. The minute they turn yellow, we consider them with disdain. And spots of brown? Forget it. The bananas will sit there untouched until I break down and bake something. But what can you make with overripe bananas? Bread, of course. Muffins. I’ve experimented with cakes, too. But my repertoire stops there. Which is why I immediately printed off this recipe when it showed up on Elise’s blog in March. The recipe is courtesy of guest blogger Garrett McCord, who runs the Vanilla Garlic food blog. Originally, it came from his grandmother. Thank you to both of them.
The texture of these cookies is amazing. They are light, fluffy, airy. I didn’t expect them to be this way, as the batter is sticky as hell. But they have lift, by golly! And McCord has a special trick for this… I love the flavor of the cloves, too. It gives the cookies a nice spice, without being overwhelming.
Click here to read more and view the full recipe.
Most guacamole recipes call for two basic ingredients—avocados and lemon juice. (Though some people use lime juice, which I find very unappealing for some reason. It just doesn’t have the “clean” flavor that lemon juice does. In other words, you can taste the lime juice.) The recipes vary from there. Some people add salt, garlic powder, fresh cilantro, green onions, white onions, fresh chiles, and/or tomatoes. I skip all of these and go straight for the Joy’s—Joy’s Salsa Mix, that is. I don’t want the texture of anything but the avocados in my guacamole. I don’t want to crunch raw onion, or chew rubbery tomatoes. And while I love cilantro, I don’t want to see its green stringiness in my dip.
