Chocolate Chip Banana Bread Cookies

I love a good bargain at the grocery store, and lately I've been racking up savings at our local commissary.  One running special that I've been taking advantage of is a sale on ripe bananas.  Our commissary bags bananas that have ripened past market quality and sells them at a fraction of the cost.  Works for me!  Those banana bags mean that I don't have to wait for my bananas to ripen if I want to bake with them.  So with those bargain bananas, I started experimenting with new recipes and what I came up with turned out to be a complete surprise.  What was supposed to be a banana molasses oat cookie, turned out to be a cookie that tasted just like banana bread.  A cookie that could be mistaken for banana bread?  Sounds weird, but this cookie has a taste and texture that is unmistakably similar to banana bread.

The most surprising characteristic of this cookie is the texture.  I was expecting a chewy oat texture, but instead, was surprised to bite into a soft, bread-y cookie.  Not only is this cookie soft, but it is also very moist.  Besides comparing the texture to banana bread, I can say these also remind me of muffin tops.  These are exactly like banana bread muffin tops, so if you're one of those people who tears off the top of a muffin and saves that best piece for the last bite, these cookies are definitely for you.

I think the picture above perfectly explains the complexity of textures in this little cookie.  You can practically see how moist and muffin top-like the cookie is.  Add chewy oats and gooey chocolate to the mix, and you've got a diverse profile of textures that keep your tastebuds interested and so, so happy.

I've got to say that my favorite part of this cookie is how much it tastes just like banana bread.  This cookie has notes of cinnamon and vanilla that perfectly complement the full banana flavor.  Add chocolate chips to the mix, and you've got the perfect little bite of chocolate chip banana bread.  Now doesn't that sound amazing?  Trust me, it is.

Can I come up with another positive about this recipe?  Easy.  And by that, I mean how easy it is to make!  This is a one bowl wonder recipe, and can all be mixed by hand with a spoon.  Can it get easier than that with a cookie recipe?  I don't think soooo...

Let me put it this way: Harrison helped me make these, and when we were done making the cookie dough, he said, "Wait, that's it?"  Yes, even my husband thought the work involved (or lack of it) was too good to be true.

Just looking at that beautiful stack of chocolate chip banana bread cookies should have your mouth watering.  Time to make those yummy little treats!  Happy baking!

Loaded Cheddar Bacon Beer Bread Muffins

Loaded Cheddar Bacon Beer Bread Muffins.
Now that's a mouthful.
Literally, a cheesy, bacon-y, super satisfying mouthful.

You know those meals or dishes that your mom or dad used to make that bring back your favorite childhood memories?  One of my fondest is my dad's beer bread.  Sadly, I don't have one specific memory that comes to mind whenever I think of, smell, or inhale beer bread.  It's more about the scent and taste memories that really take me back to being a kid again.  My dad would occasionally make beer bread for parties. But usually, he made it on a typical day, so that some ordinary day could become exciting, and I'll use the cliche, extraordinary.  It was on those days that I'd rush into the kitchen with a huge grin on my face because I could smell the delicious aroma of the beer bread baking in the oven.  Those were some of the best days.

It's hard to describe the taste of beer bread, but nothing compares.  It's just so different, and for me, one of the ultimate comfort foods, especially when paired with a hearty bowl of beef stew (another one of my dad's specialties).

I should probably mention that this is no ordinary beer bread recipe.  My dad stuck to a traditional, no-fuss recipe.  This version of beer bread (adapted from Evil Shenanigans) is like my dad's, but it's more like Dad's Beer Bread 2.0.  And I'm happy to say, there is absolutely nothing wrong with that.  Why?  Because this souped up beer bread is full of bacon, cheddar cheese, bacon, onions, and bacon.  I don't think you could go wrong with any single one of those ingredients, especially...the bacon?

It's full of that unique beer bread flavor, but also loaded with crispy bacon, tender onions, and gooey cheese that take these moist little muffins to the next level.  You can also bake these as a single loaf in a loaf pan.  Just adjust the cooking time to 55-60 minutes.  An extra sprinkling of cheese on top never hurt anyone either ;).

So what beer should you use?  Your favorite!  Or you can use whatever you have left over in the fridge.  I've experimented with different pale lagers and wheat ales, and they always turn out amazing.  I found that even fruity beers work for a twist on the traditional beer bread flavor.  Try the original or raspberry Shock Tops for instance.

But for this particular day, I chose Blue Moon.  It's my steady, no-fuss standby.

I think this close-up says it all...time to bake up these beauties!  Fill up your kitchen with that delicious beer bread aroma, and even better...feed 'em to your belly.  It'll thank you.

Chocolate Chip Cookie Dough Cookies

Up until this point, I've blogged posts about clean-eating recipes meant to replace treats that might be nice to your tastebuds, but not so kind to your body.  Well, this post is not about one of those grain-free or low-carb creations, but about one of those guilty treats that you could eat an entire tray of.

Why the sudden change in food philosophy?  Well it's not really, I just haven't posted recipes that are sinfully delicious, and not as nutritious.  I'm a strong believer in maintaining a wholesome diet, but I also believe that there is room in this life for guilty pleasures and splurges...especially when it comes to food.  This may sound hypocritical or contradictory, but why limit yourself to only healthful foods all the time.  That just sounds like a sad existence to me.  Instead, we maintain a balance that really works for us.  On a daily basis, and especially with the meals we cook at home, Harrison and I stick to our low-carb, grain-free diet, but we still leave room for us to splurge occasionally and in moderation.  This keeps us from going crazy, and we still get to eat some of the best food without feeling guilty.  So to sum things up, we fill our bodies with nutrient and protein-packed raw and whole foods on a regular basis, but on occasions that are worth it, we splurge on treats just like these chocolate chip cookie dough cookies.

So why are these called Chocolate Chip Cookie Dough Cookies, and not just the good ol' traditional chocolate chip cookie?  Well, it's because many of the people who have tried these have responded with, "Wow, this tastes just like chocolate chip cookie dough baked into a cookie."  It doesn't make much sense, because these cookies are not under-baked, but they truly have a distinct cookie dough flavor.

And just like cookie dough, I cannot get enough of these cookies.  They are super moist, soft, and delicate on the inside, with a nice buttery exterior.  It's just way too easy to go from trying one, to inhaling about ten to fifteen of these little puppies.

  
Oh, and they're absolutely the best right out of the oven.  Most cookies are, but these are just melt-in-your-mouth delicious.

I absolutely love these cookies, and they are definitely going to be a staple in my recipe book.  I've also experimented with different types of chocolate chips, and adding nuts or candies.  The possibilities are endless and always delicious!  Just keep in mind that adding sweet candies or white chocolate chips means added sugar, so you may want to cut down on the amount of white and brown sugar in the batter to keep the cookies from becoming too sweet.  Unfortunately, there is such thing.

It's that time again.  I'm done with my rant, and it's your turn to get in the kitchen and make these cookies!  Happy baking!

Clean Eating Chocolate Mug Cake

So we all know the feeling of the late night munchies.  Even on a low-carb and high protein and fat diet, I still get that naughty nagging appetite for a delicious after dinner treat.  Well I'm happy to say that I've found the perfect solution to the munchies and surprisingly, it's a mug cake!

A mug cake?!  How is a mug cake a healthy choice for the munchies?  Cake is one of those naughty cravings that pop into your head on those late nights.  Am I right?  Lucky you, this mug cake is a fiber-filled, protein-packed, and naturally sweetened dessert that is not only delicious, but also great for you!  One mug cake has an egg and a tablespoon of coconut flour, which amounts to five grams of fiber and seven grams of protein for a filling and healthful treat.

So you know that it's good for you, but how does it compare to a true mug cake filled with sugar, gluten, and bad fats?  I'm happy to say that this mug cake stands up to less healthy alternatives.  This cake is fluffy and light with just the right amount of sweetness from the honey and a sprinkling of chocolate chips.  Not only does it taste like real chocolate cake, but it's also satisfying so you won't be tempted to make another one.  That's a good thing, because this cake takes less than five minutes from start to finish, and if one mugful didn't leave me feeling full, I'd be back in the kitchen for round two.

Basically, everything about this recipe begs you to try it yourself.  If not for your tastebuds (but really you should do it for your tastebuds), then make one for your body.  Fill up on that fiber, protein, and those healthy fats that fuel your body with energy, and may also boost your metabolism.  Can you believe all of that comes in this delicious chocolatey bite?

Ok, I think that's enough convincing on my part...

Here's the recipe!  Happy (and healthy) eating!

Just a quick note on the recipe:

It's really important that the dry and wet ingredients are incorporated thoroughly in order to have a uniform cake.  The first time I tried this recipe, I didn't mix the batter well enough and had bits of egg and cocoa powder that resulted in less than perfect bites.  Lesson learned: get those lumps out!

Grain-Free Cinnamon Waffles

You know what I really miss as a side-effect of trying to eat grain-free and low-carb?  Waffles.  I miss waffles like I would miss bacon on a vegetarian diet...but luckily, that will never happen.  Girl's gotta have her bacon.

Anyways, back to waffles.  I finally found the cure to my waffle blues!  After a little Pinterest-ing (okay, maybe a lot of Pinterest-ing...whoever does a little?), I found a recipe by Fake Ginger that looked very promising.  I tried her recipe for coconut flour waffles, and I am so satisfied with the fluffy, delicious, but low-carb results!

With all grain-free recipes, it's always a gamble to see if a recipe will turn out to be anything like the original glutenous, carb-y version of a treat I'm trying to make.  But with this waffle recipe, I was pleasantly surprised at how close the coconut-flour copy cats were to real waffles.  These grain-free waffles are so light and fluffy, because of the beaten egg whites that get folded into the batter, and the texture is bread-like instead of egg-y.  The only flavor of real waffles they are lacking is butter, but that is easily added with a pat on top before you dig in.

These little stacks of heaven are great for those trying fill their bodies with wholesome foods.  They're packed with protein, fiber, and healthy oils (including Omega 3s), and they will leave you feeling full and satisfied until your next meal.  I topped mine with some homemade whipped cream and cinnamon, but the options for toppings are endless.  I almost made a loaded banana and peanut butter waffle, but I decided to keep it simple for this first taste test.

Now it's your turn to try these delicious and healthful breakfast treats that are not only so good, but also good for you!

Cheesy Coconut Flour Biscuits

I've finally found it. And by it, I mean a grain-free, low-carb biscuit recipe that comes as close to the real thing as I've found possible.  Harrison and I started a low-carb/paleo diet back in January, and since then, I've been searching for a grain-free biscuit recipe that doesn't taste like baked eggs or dense, metallic-tasting biscuit wannabes.  Well, I can stop searching, because I don't think I'm going to find a more satisfying grain-free and low-carb recipe than the one that has earned this post.

This biscuit is everything I want when I'm looking to satisfy carb cravings and keep myself from inhaling a loaf of freshly-baked beer bread.  Can you tell I still miss my carbs?  Anyways, this biscuit is fluffy, moist, and full of cheesy, buttery flavor.  They're easy to whip up, and they'll be gone before you can take them off the pan.  Trust me, if the cheesy, biscuity smell isn't enough to get you to try one, the delicious, fluffy bites will definitely have you going back to the kitchen for more.

So let's get to making these little golden nuggets.

First, preheat your oven to 400 degrees and stick your butter in the freezer to get super cold.

Next, separate the egg yolks from the egg whites, and pour the egg whites into a medium-sized bowl. In the bowl, beat the egg whites with a whisk or electric mixer until frothy and doubled in size.

This is what your whites should look like after a minute or two...keep going!

Getting frothier, but not quite there yet...

Nice n' frothy and twice the size as when you started.  Make sure your egg whites look like this before you move on.  These bubbly egg whites are going to help give your biscuits some great fluffy texture and rise.

Next, mix in the yolks until incorporated and the streaks disappear.  We're looking good.

Now that we've done the wet, it's time to move on to the dry. For the grain-free flour, I used Bob's Red Mill Organic Coconut Flour.  If you want to save yourself headache and disappointment, don't substitute the coconut flour for any other flour.  Coconut flour has highly absorbent qualities, which makes substituting with other flours almost impossible without a trial run first.  Any other flour will give you a runny, batter-like consistency that will not hold up and give you delicious biscuits.  Don't be disappointed with a recipe flop. Use coconut flour!

In a separate bowl, combine the flour with the baking soda and salt. 

Here's where you get to pull your butter out of the freezer where it's been getting nice and cold.  With a fork, break up the butter into pea-sized crumbles and incorporate the butter into the flour mixture. 

This is how your butter should look after it's cut up and incorporated.

Next, fold the dry ingredients into the wet until well-incorporated, but don't over mix.

Fold in the cheddar cheese and let the "bread" dough stand for 2-3 minutes to allow the coconut flour to absorb all the liquid.

Once the liquid is absorbed into the flour, scoop out spoonfuls of dough and place, 1-2 inches apart, on a cookie sheet lined with parchment paper or a silpat, or lightly greased with cooking spray.  I used my cookie scoop to make my biscuits uniform in size.

Look at that cute little ball of biscuit dough.

Once you've filled up a pan, stick it in the oven for 10-12 minutes until golden brown.  Get ready to smell some delicious butter and cheese.

And there they are.  Do they have you fooled?  They got me.  Not only do they look like real biscuits, but they're pretty close to tasting like the real thing too.

The perfect size for a snack, or to have along with dinner.

It doesn't get much better than this in the world of grain-free, low-carb biscuits people.

So this is my plate...it's time for you to go make some of your own!

I hope you try the recipe and enjoy these guilt-free treats as much as we did, especially if you're eating grain-free or low-carb.  Thanks for reading, and please leave any comments or feedback if you're thinking about trying or have tried the recipe!