Banana Nut Biscoff Breakfast Cookies

Here is a secret...  I hate to cook breakfast.  H.A.T.E.  I mean, who wants to mess the kitchen up and have to clean before 9am?  Not me.  That is who.

I love to have breakfast for supper.  That is a delicious meal that we all love in our house.  But we eat it at night.

So I am constantly on the look out for some filling breakfast options that do not really require cooking for breakfast.  So far, I have come up with Sausage Rolls.  They my children's favorite breakfast.  A few weeks ago I ran across this recipe.  It was for Blueberry Biscoff Breakfast cookies.  Breakfast cookies!  Great idea, right?  It was genius sounding on so many levels.  Cookies for breakfast alone was a great idea, but then to have something that was healthy and did not require me to cook in the morning was ingenious.  I tweaked the ingredients to match what we liked and here is what I came up with.

Banana Nut Breakfast Cookies.....pure heaven.

Ingredients
1/2 cup margarine, softened (Fleishmann's unsalted is milk free)
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup Biscoff Spread
1 egg
1/2 tablespoon vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 large banana, very ripe, mashed
1/2 cup chopped pecans
1/2 cup semi sweet chocolate chips (Gharidelli is milk free)

Directions
In a bowl, cream the margarine, sugars and Biscoff until creamy, 3 minutes.  Add the egg and vanilla and mix for 2 more minutes.

Whisk together the dry ingredients and then add them to the wet ingredients.  Beat on low speed until just combined.  Stir in the pecans, banana, and chocolate chips. 

Using a cookie scoop, scoop the dough onto a cookie sheet.

 

Bake at 350 degrees for 10 minutes.

Let them cool on the pan for a few minutes and then move them to a cooking rack to let them cool completely.  Store in an air tight container.

 When you wake up in the morning your breakfast will be waiting for you!  

I am linking up with Metamorphosis Monday, Allergy free Wednesday, and these other Awesome Parties!

Hot Chocolate Cookies and a gift exchange

These cookies are yummy and worth your time to make!

I participated in a Valentine gift exchange over at Homemaker in Heels.  I was assigned Tanya to send a gift to.  We exchanged emails and she seemed positively sweet.  So I knew I wanted to make her something yummy.

I first saw this recipe on Pinterest.  Where else? 

I thought they would be a great addition to my gift exchange basket. 

I also threw in some of my Hot Chocolate on a Stick and made a Silhouette project for her.

Here is the finished project.

I thought the metal bucket turned out so cute, I was sorry I didn't make one for myself. 

I do have to say, that I love my Silhouette Cameo.  L.O.V.E.  I am not a natural with crafts so it has been a learning thing for me.  But I really love it!

Tanya, I hope you do too!

Here is the recipe that I modified for the Hot Chocolate Cookies.  They can, of course, be made milk/dairy free. 

Ingredients

2 sticks butter (Flieshman's unsalted is milk free)

1 cup sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla

3 1/4 cups flour

1/3 cup hot chocolate mix (I found Ghiridelli hot chocolate mix with no milk!)

1 teaspoon salt

1 1/4 teaspoon baking soda

2 cups mini marshmallows

Directions

In a mixing bowl, cream together butter and sugars until fluffy. Add eggs and vanilla and mix until well incorporated.

In a separate bowl, stir together flour, hot chocolate mix, salt and baking soda.

Slow add the flour mixture to the sugar mixture. Mix until well blended.

Place by rounded teaspoon onto parchment lined baking sheets.  I used a small cookie scoop and put two scoops of cookie dough together.  I wanted "bigger" cookies.

Bake at 350 for 10 minutes or until slightly firm.

As soon as you remove the cookies from the oven, begin topping with marshmallows.

After cooling for a few minutes on the baking sheet, move to wire wrack until completely cool.

They got all packaged up and shipped to Washington.

I am linking up at Sunday Scoop, Metamorphosis Monday and these other Awesome Parties!

Melting Snowman Cookies

So I have totally confessed about my Pinterest obsession.

Sometimes a little obsession can be a good thing.

Like in the case of a cute cookie.

I found this idea on Pinterest and adapted it to be allergy friendly for String Beane and his kindergarten class.

The results were really cute!  Everyone in String Beane's class loved them and gobbled them up.

Jelly Beane and Butter Beane were equally impressed.  I think they are just about the cutest cookie in the land. 

All I had to do was get a tube of Pillsbury Sugar cookie dough and slice and bake as directed. 

I used this recipe for Royal Icing.  When the cookies were baked and cooled, I spooned some royal icing over the cookies. 

Then I heated the marshmallows in the microwave for about 30 seconds, until they started to puff up a bit.  I put the marshmallow on the cookie. 

Then I tinted the remainder of the royal icing in black, orange, and blue.  I piped the icing on using a #2 decorating tip.

There you have it. 

I am linking up at Metamorpahisis Monday and these other Awesome Parties!

Oatmeal Peanut Butter Cookies

Who said that lightning doesn't strike twice? 

Last week I posted a recipe for Lemonade Cake.

It was one of the first recipes that I have made that String Beane actually really liked.  He is double hard to please in the food department.  He has severe food allergies and he doesn't give a hoot about food.  I can accept the food allergies easier than the not caring about food part.  That is the opposite of me and I just don't understand it.  Put the two problems together and you just don't get too many excited days cooking for him.

I struck gold again!  This week I tried a new cookie recipe.  It was a gold mine!  My String Beane L.O.V.E.D them!  LOVE.  He ate two as soon as he got home from school and then he kept going to the kitchen trying to find the rest of them.  I even got to pack some homemade cookies in his lunch box and he ate them!  It was great.  This is a definite cookie keeper.  Here is the recipe.

If you know me at all, you know that I got the original recipe from Pinterest.  I modified it to be milk /dairy free.

Ingredients

1/3 cup peanut butter (creamy is what I used)

1/3 cup nuts, chopped (I used pecans)

3/4 cup flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup white sugar

1/2 cup brown sugar, packed

1/2 cup {1 stick} butter, room temp (Flieshmann's Unsalted Margarine)

1 teaspoon vanilla extract

1 large egg

3/4 cup quick cooking oats

Directions

Combine peanut butter and chopped nuts in the food processor and mix until almost smooth

In a small bowl, whisk together flour, baking soda and salt, set aside

In a large bowl, beat together butter and both sugars until light and fluffy

Add peanut butter mixture and vanilla, beat to blend well

Beat in egg

Add dry ingredients, mix well

Add oats, mix well

Beat well for another minute

Cover with plastic and place in fridge for at least an hour

Preheat oven to 350 degrees

Spray a cookie sheet with non-stick cooking spray

Drop dough by spoon or use a small cookie dough scoop

Bake for 8 minutes, and then turn the pan

Continue baking for 3-5 minutes more

If you want a soft cookie, slightly under bake them {11 minutes} if you like a crisp cookie, bake them for 13 minutes. For the soft cookies, they will look a little doughy in the middle, but don't worry, they continue baking a bit after you remove them from the oven.

These cookies are truly wonderful!  You should go make you some now.  And if you have a child who is allergic to milk, but has just passed his peanut and tree nut food challenges and is super hard to impress in the kitchen you should make a double batch of these ;-)!

Here is one more look at these lovely things.

I am linking up at Metamorphosis Monday and these other Awesome Parties!