Whipped Banana-Cashew Butter Chocolate Chip Chippers

My family is on baby watch today. My sister is being induced this morning, and hopefully we'll have a new member of our family in a few hours. Or maybe it takes longer than a few hours? I have no idea. I guess it could be tomorrow before she has her baby boy.

It's very exciting! I hope I get to meet him after work today. Anyway, I must hurry along with this recipe... I stayed up too late baking a cake that was a failure, and biscuits for Eric. I used a biscuit recipe from Allrecipes, and it was only so-so. I feel like I could have made better biscuits on my own. And the cake was just weird... I used yeast in it as an experiment. It's bread-cake. It's very confusing. It tastes good, but I don't know if any of you would actually bake it, so I probably won't bother posting it.



These cookies are on the healthier side. Only because I used very little butter - I mostly used cashew butter for the fat. I also used oats, banana, and whole wheat flour, so I guess they're pretty nutritious.

These cookies are delicious! They're actually pretty crisp for a banana cookie. I took a few extra steps, when making the dough, to make them very flavorful. I toasted the oats and browned the butter. It only takes an extra ten minutes, and it's worth the time.



I took these into work and didn't tell everyone that they were "healthy", and everyone seemed to really enjoy them. Of course they have chocolate chips in them, though. Everyone loves chocolate chips.

I love this recipe because it uses cashew butter. You can find some good cashew butters out there to use, or you could make your own by pureeing cashews. Mmm cashews <--- Might be my favorite nut.
Feel free to use peanut butter or almond butter, as well.


Whipped Banana-Cashew Butter Chocolate Chip Chippers
Printable Recipe

1 1/2 cups old fashioned oats
3 tablespoons unsalted butter
1 medium ripe banana, mashed
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup cashew butter
1 teaspoon vanilla extract
1 large egg
1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Cook oats in a small saucepan, over medium heat, for 3-4 minutes, stirring frequently, until fragrant and light golden brown.

Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter browns and starts to foam. Remove pan from heat and set aside.

Add melted browned butter, banana, brown sugar, granulated sugar and cashew butter to a large mixing bowl. Beat ingredients together, using a mixer on medium speed, until well incorporated - about 1-2 minutes. Beat in vanilla and egg until combined - about 1 minute. Reduce mixer speed to low and beat in oats, all purpose flour, whole wheat flour, baking soda and salt until combined. Stir in chocolate chips until combined.

Chill dough in refrigerator for 30 minutes.

Preheat oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray.

Drop rounded tablespoons of dough onto cookie sheets, about an inch apart. Bake 10-12 minutes or until light golden brown around edges; cool 1 minute before transferring cookies to wire racks to cool completely.

Makes 2 dozen cookies

Favorite Fall Recipes

Hi there! Welcome back, everyone! Friday was the first official day of autumn, a season I adore. Pumpkin, leaves falling, apple cider, squash, Halloween, cooler temperatures, bonfires, Thanksgiving, Sugar Plum's blogiversary, pumpkin spice lattes... what's not to love? Especially the pumpkin spice lattes. I could go for one of those right now. I think you start seeing eggnog in stores around Halloween, too. Eeee!

It's exciting because we're starting to get in some different fall food products at the store I work at: maple pumpkin butter, caramel apple butter, pumpkin cake and cobbler mixes, cheeses with nuts and fruit in them, even Halloween pastas. It's a lot of fun.

I thought I'd link to some of my favorite fall recipes I've made in the past. Hopefully this will be useful to some of you who want to bake something with apples, pumpkin, sweet potatoes, cranberries or persimmons. I definitely need to make more desserts with pears; I'm lacking in that department.



Apple Butter Apple Pie


Apple Cranberry Cobbler



Persimmon Cookies



Butterscotch Apple Cake



Pumpkin French Toast Breakfast Braid



Caramel Apple Thumbprints



Spiced Sweet Potato-Snickerdoodle Milkshake



Pumpkin Gingersnaps



Pumpkin-Maple Glazed Pumpkin Doughnuts



Chocolate Dipped-Sweet Potato Macaroons



Spiced Pumpkin Chocolate Chip Bread



Frosted Pumpkin Bars

Lemon-Ricotta White Chocolate Cookies

I would say 50% of my recipe creations are inspired by whatever leftover baking supplies or produce I have, hanging around the kitchen.

I had some leftover ricotta cheese from my white pizza that needed to be used up. It was the Kroger brand, and it was pretty good. Better than Walmart brand and Sargento. But I know there are amazing ricotta cheeses out there that exist, and I want to try them. I wonder if I could order ricotta online... hmm. Any recommendations?



Anyway, I knew I wanted to use the ricotta in a cookie. Of course! What else would I make? And guess who else has a lemon ricotta cookie recipe? Giada!



I have to say, these cookies were GOOD. I mean, one of my favorites I've ever made. I loved the soft, slightly chewy texture of these. My dad told me they were the best cookies he's ever had in his life. That's a compliment!

I think what I love about these cookies, is that they have ground almonds, lemon zest, lemon and vanilla extract, and white chocolate chips in them. And butter, of course. Some of my favorite ingredients!

I sprinkled a little powdered sugar on top of the cookies, once they were finished baking. I love powdered sugar on lemon cookies. Mmm.

Hey, by the way, this is my 100th cookie recipe! Yaaay! Happy cookieversary.


Lemon-Ricotta White Chocolate Cookies
Printable Recipe

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup ricotta cheese
2 teaspoons finely grated lemon zest
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 large eggs
3/4 cup white chocolate chips
1/4 cup finely ground almonds
Confectioners' sugar, for dusting

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium bowl, sift together flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, ricotta, lemon zest and granulated sugar until creamy - about 1 minute. Beat in vanilla, lemon extract and eggs until well combined - about 2 minute. Reduce mixer speed to low and beat in flour mixture, white chocolate chips and ground almonds until just combined.

Freeze dough in refrigerator or freezer for 30 minutes. Drop rounded tablespoons of dough onto cookie sheets. Bake 12-14 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool. Dust with confectioners' sugar.

Makes 3 dozen cookies

Baklava

I recently have been emailing back and forth with a woman named Mandy. Mandy from Iowa! Hi Mandy!

We discussed instant coffee, movie theater pizzerias, and baklava. Mandy told me she had a killer baklava recipe that she bakes all of the time. Of course I had to have the recipe. Luckily, she was kind enough to share it with me, and you. Thank you, Mandy!



I thought it would be fun to do this more often.

So, if you have a favorite recipe, a secret family recipe, a unique recipe, or a recipe you've always wanted to make yourself and want me to make it, please email it to me! It can be sweet or savory. Each month I'll pick one of the recipes to make, and blog about it (and give you a shout out, of course!).

Just email me at sugarplumblog (at) yahoo (dot) com



This recipe for baklava is excellent. Mandy has given us all some very detailed instructions. Which was good for me when I made this, because I hadn't ever made baklava before. I think it turned out perfectly, except for one thing - I don't think I chopped up the nuts enough. I would have liked a finer chop on them.

The flavor and texture of this baklava was wonderful... so crispy and buttery, drenched in honey syrup. Yum! It's very rich, though. Even rich for me!

Baklava isn't that difficult to make, so do not fear! You basically layer a baking dish with phyllo dough, butter, and chopped up nuts, and bake it in the oven before pouring a honey syrup on top. Easy peasy. You can do it! Just follow the instructions closely.

I took this baklava to my employers on one of my interviews for my new job. I think that's why they hired me. Always, always bring baklava if you're going on a job interview. That's what I always say.



Mandy's Baklava
Printable Recipe

2 1/4 cups caster sugar (Superfine)
1 1/2 teaspoon lemon zest
1/4 cup honey
1/4 cup lemon juice
2 TBS orange blossom water
7 oz walnuts, finely chopped
7 oz shelled pistachios, finely chopped
7 oz almonds, finely chopped
2 TBS caster sugar (Superfine), extra
2 tsp ground cinnamon
7oz unsalted butter, melted
13 oz filo dough pastry (Athens phyllo dough is what I use)

(personal notes)
I'm sure you've used caster sugar before, but in case you haven't, it usually comes in like 1 quart milk carton looking container. And ultimately, if you can't find it, not that big of a deal. It gets dissolved into water and mixed in with the nuts so its not like you need it for texture...
The orange blossom water - never been able to find it. But I have been able to find orange blossom HONEY which actually has a great fruity floral scent and flavor so I sub out the two TBS orange blossom water for extra honey. If you really want to, I've done the water with a few drops of orange extract. But I like the honey option.
The nuts - drop all of them into a food processor and pulse. You want the nuts somewhere inbetween sunflower seed size and pea size. Any smaller and you loose texture and the little bit of crunch from the nuts. And larger and you won't have enough nuts for two layers. But you can always chop more nuts.

The recipe -
1) put the 2 1/4 cups sugar, lemon zest and 1 1/2 cups water in a sauce pan and stir over high heat will the sugar dissolves, then boil for 5 minutes. Reduce heat to low and simmer for 5 minutes or until the syrup has thickened slightly and just coats the back of a spoon.
Add the honey, lemon juice, and orange blossom water and cook for two minutes. Remove from heat and cool completely. ( At this point, to save time later, run it through the strainer now to remove zest and lemon bits/seed if you used fresh. The liquid will be hot and runny and less like syrup. So you can just pour it on to the hot baklava later. I put it right into the fridge to cool down. Overall you are looking for a finished texture a lot like the honey once it cools.)

2) preheat the oven to 325.
Combine the nuts, extra sugar and cinnamon.
Grease an 9x13 baking dish with melted butter
(I use my glass 9x13 pyrex. You can see all the pretty layers and check that you've sliced all the way through to the bottom layer once you get to that part at the end. You'll have to fold the edge of your filo unless you have an 11x12 pan. Also get a pastry brush that doesnt shed! Regular paint brushes are great actually)

Cover the base with a single layer of filo pastry and brush lightly with butter, folding over any overhanging edges. Continue to layer the filo, brushing with butter between each layer and folding the edges until you have used 10 sheets. (Keep the rest of the dough under a damp tea towel to prevent them from drying out. Otherwise, when they dry they will just shatter...and if the tea towel is too damp...they will stick together.)

3)Sprinkle half the nut mixture over the pastry and pat down evenly.
repeat the layering and buttering of 5 more sheets of dough and sprinkle the rest of the nuts. Then layer and butter 10 more sheets of filo dough, brushing the top layer with butter. press down the pastry with your hands so the pastry and nuts adhere to each other. Using a very sharp knife, cut into diamond shapes, ensuring you cut through the bottom layer. Pour any remaining butter evenly over the top and smooth with your hands.

(side note: You will have extra dough sheets I believe in this package, as well as an additional package in the box. Since I've read you like to get the most out of your ingredients, you may want to look up an additional recipe that uses the dough and make it right after this so you don't waste the remaining sheets) The other package will keep in the freezer till you need them again. Just give them a day or two to thaw in the fridge. You cannot use this dough frozen = tiny little pastry dough shards.

Bake at 325 for 30 minutes. Reduce heat to 300 and bake 30 minutes more.

4) Remove from the oven and immediately cut through the original diamond marking and then pour the strained honey mixture evenly over the top. To achieve the right texture, its important for the baklava to be piping hot and the syrup to be cold when your pour the syrup. Use all the syrup. It will seem like you have alot but because the pastry is pretty dry and hot it will soak up and give you a great rich dense dessert.

Cool completely before serving.

Dried Cherry Scones with Lemon-Mascarpone Glaze

Hello there! I thought I'd take a break from cleaning the house and pop in and say hello.

I haven't actually started cleaning yet, though. I don't want to do it! Don't make me do it!

I have to tell you something. I have a problem with pumpkin. I have an addiction to pumpkin. An intervention might be necessary. I've been going crazy with the pumpkin lately. Yesterday (like I mentioned on Facebook), I made a pumpkin waffle and pumpkin coffee with pumpkin spice creamer in it. Today I had pumpkin oatmeal + a pumpkin spice latte. And don't get me started on the baking.



Lots and lots of pumpkin recipes coming your way. First, I need to clean out and blog about the rest of the recipes I made this summer.

Dried Cherry Scones with Lemon-Mascarpone Glaze are appropriate all year long. They'd be perfect for a fancy breakfast or brunch, served with mimosas. You could substitute cranberries or raisins for the cherries, and orange for the lemon, if that suits you.



These scones are crisp, crumbly, and biscuit-like, which is how a scone is supposed to be. These have a little more sugar than traditional scones, though. The glaze is made with confectioners' sugar, mascarpone cheese, honey, lemon zest and vanilla.

The scones actually have lemon zest and mascarpone in them as well. Double the lemon and mascarpone, double the deliciousness. That's what I always say.

Okay, it's time to clean the bathroom. Ugh. I'd rather bake a pumpkin roll.


Dried Cherry Scones with Lemon-Mascarpone Glaze
Printable Recipe

2 1/2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/3 cup mascarpone cheese
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 cup dried cherries

Glaze
1/2 cup confectioners' sugar
2 tablespoons mascarpone cheese
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract

In a large mixing bowl, stir together flour, granulated sugar, baking powder and salt until well combined. Using fingertips, knead in butter and mascarpone cheese until well incroporated. In a medium bowl, whisk together egg, lemon juice, lemon zest and vanilla until well combined. Gently stir egg mixture and cherries into flour mixture, until JUST combined. Dough should be very crumbly and dry. Pat dough into two discs, wrap in plastic wrap, and chill in refrigerator for 20 minutes.

Heat oven to 400 degrees F. Coat a large cookie sheet with cooking spray.

Place dough discs on floured counter; slice into 8 equal triangles. Transfer triangles to cookie sheet. Bake 15-17 minutes or until golden brown. Transfer scones to a wire rack to cool.

To make the glaze, in a medium bowl, stir together confectioners' sugar, mascarpone, honey, lemon zest and vanilla until well combined. Spread glaze evenly on top of scones.

Makes 8 scones

Italian Black Forest Cookies

Happy Friday! Today I wrote a post for Jen of Beantown Baker, featuring my recipe for Italian Black Forest Cookies. Mmm cookies.

Go head on over for the recipe! It's the weekend - you defnitely have some time to bake.

Georgia Peaches 'N Praline Cream Pie

Hopefully I'm not too late with this peach recipe. I think locally grown peaches are pretty much done around here, but you can still find them in the grocery stores for a reasonable price.

Last week, I knew I wanted to make a pie with some peaches I bought from the market. I didn't want it to be an ordinary peach pie, though. I wanted it to be unique, interesting, and southern.

I dedicate this pie to Eric's home state - Georgia!



This pie reminds me of something Paula Deen would make. Can't you imagine her making this on her show? I bet she'd add an extra stick of butter to the crust and topping though.

I made a homemade pie crust, but you could use pre-made Pillsbury pie dough rounds, or a store bought pie shell. I like making my own, because I can control what goes in it. I use butter only for my pie dough. I always avoid shortening, if I can.





The pie shell is filled with sliced peaches, sour cream, sugar, spices and flour. Don't let the sour cream scare you! It actually tastes really mild when mixed with the other ingredients. I topped the pie with a praline-streusel type mixture made up of brown sugar, butter, flour and pecans. I think some oats would be lovely in there too.

The topping gets crispy, buttery and caramelized. The crispy topping complements the creamy peach filling underneath. Make this summery pie while you can!

Yummm. So good. Time for Top Chef Desserts! Have a good night!


Georgia Peaches 'N Praline Cream Pie
Printable Recipe

1 (9-inch) pie shell, unbaked
1 cup sour cream
3/4 cup granulated sugar
3/4 cup all-purpose flour, divided use
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 cups thinly sliced peaches
1/2 cup finely chopped pecans, toasted
1/2 cup firmly packed brown sugar
1/8 teaspoon salt
4 tablespoons chilled unsalted butter, cut into small pieces

Heat oven to 400 degrees F. Place pie shell on a cookie sheet.

In a large mixing bowl, whisk together sour cream, granulated sugar, 1/4 cup all-purpose flour, vanilla, cinnamon and ginger until well combined; stir in peaches until combined. Pour filling into pie shell and bake 15 minutes.

In a medium mixing bowl, stir together remaining 1/2 cup flour, pecans, brown sugar, and salt until well combined; knead butter into mixture, using fingertips, until combined and clumped together. Sprinkle evenly over top of pie. Return to oven and bake an additional 25-30 minutes or until golden brown. Cool on a wire rack completely before slicing. Serve warm or chilled.

Makes 8 servings

Chocolate Dipped-Sweet Potato Macaroons

Good news, everyone! My ghost cupcake liners are back in season again. Let the next seven weeks be full of ghostly treats! It's going to be a spooky September.

I just baked Ericcakes some pumpkin chocolate chip muffins in my ghost cupcake liners. Using the Pillsbury pumpkin bread mix, of course. It's his favorite. I don't know what that says about my baking.



Here's an early autumn treat for you: Chocolate Dipped-Sweet Potato Macaroons. Let's pretend it's not ninety degrees outside. Let's pretend it's chilly, there are leaves falling from the trees, and Halloween and Thanksgiving are just around the corner.



Use fresh sweet potato for these macaroons... preferably from your local farmers' market. I bought two huge sweet potatoes the other day for a dollar. They're pretty, too. Prettier than supermarket sweet potatoes.

This recipe is easy as can be. Whisk up some egg whites, ground coconut, grated sweet potato, pecan chips, brown sugar, flour, spices, salt and vanilla. Drop the batter onto cookie sheets and bake 30 minutes. Voila! Macaroons!

Dip in melted chocolate, if desired. And I think that's something you desire.


Chocolate Dipped-Sweet Potato Macaroons
Printable Recipe

2 cups shredded sweetened flaked coconut
2 large egg whites
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated peeled sweet potato
1/2 cup pecan chips, toasted
3 ounces orange flavored dark chocolate
1 tablespoon oil

Heat oven to 325 degrees F. Line cookie sheets with foil, and generously coat with cooking spray.

Process coconut in a food processor until finely ground.

In a large mixing bowl, whisk together egg whites, brown sugar, flour, vanilla, cinnamon and salt until well combined. Stir in coconut, sweet potato and pecans until well combined. Drop golf ball sized mounds of dough onto cookie sheets, using an ice cream scoop. Bake 30 minutes or until golden brown. Transfer macaroons to wire racks to cool.

Heat chocolate and oil in a small saucepan over low heat, stirring frequently, until melted and smooth. Pour chocolate into a small bowl or ramekin. Dip half of each macaroon into chocolate. Place on waxed paper to dry.

Makes about 16 macaroons

September Top Five Foodie Finds

Hey there! Happy Friday!

I have a quick little post for you today. I have to get to work on baking some Peter Rabbit sugar cookies for my sister's baby shower tomorrow. I'm bummed because I have to miss it; I'll be at work on Saturday afternoon. I'm sure it'll be a good time. Rumor has it there's going to be Peter Rabbit cake, brownies and mini quiche. Mmm.

I can't believe my sister is due in a few weeks! She's the sister who has this precious angel. She's going to have a boy! Baby Eian... as of now.

Anyway, on to this month's Foodie Finds, where I blog about a few new products I try each month. I accidentally missed August's Foodie Finds. Whoops. Hey, I'm human, not a food blogging machine. I have emotions, I make mistakes, sometimes I spill bacon grease in the bottom of the oven.

1. Mrs. Field's Chocolate Chunk Cookie Dough Ice Cream. Ohhh yes. This ice cream was delicious. It was loaded with tasty little cookie dough pieces. I ate this container in a week, I bet. Ice cream is my weakness.





2. I haven't met a mascarpone cheese I didn't like. This one by Crave Brothers is particulary scrumptious. It's very creamy and fresh tasting. I used this mascarpone in some of my recipes. (For glazes, frostings, etc.) Hopefully you can find this brand in your area.



3. GINGER CATS!! I love Ginger Cat cookies from Trader Joes. They're gingersnap cookies shaped like cute cats! I want a cat. There's a $250 pet fee where I live. So no cat for now. At least I can have my Ginger Cats.



15 cats is a serving size. Yippie!



4. Harvest Grains Blend from Trader Joes. Yup, another product from Trader Joes. You won't be seeing any more items from there in the future. I was able to visit the Kansas City location a month ago, so I stocked up on stuff while I was there.
I love whole grain mixes like this. This one has Israeli couscous, orzo, baby garbanzo beans and red quinoa. How much fun is that? Who knew you could eat baby garbanzo beans?!



5. Local produce from the farmers' market. You can't beat it this time of the year. I picked up some beautiful eggplant and grapes the other day. Both were very good. The grapes were kind of amazing.



I love that pumpkin is coming into season now, too. I can't wait to bake pumpkin bread and pumpkin pie!