Posts Tagged ‘newb level’

Chip Mom’s Kitchen #11: Bananas and Birthdays Edition!

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Hey everybody!  It’s Mama’s birthday!  And like any birthday, it deserves baked goods. Today, as a present to myself, I tried out a brand-spanking-new recipe that I’d never attempted before but have been lusting after ever since I knew they existed.  I’m talking about:

Banana Cookies

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Squished fruit and sticky dough!

Quest Items:

2 cups flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup white sugar
2 eggs
1/2 tsp vanilla
1 cup mashed banana (or 2 medium bananas)
1/2 cup chopped walnuts
2 small bowls
1 large bowl
Mixer
Spoons
Spatula

Musical Accompaniment:

Illustrated Guide:

Picture of ingredients

Gather ye all thost needith.

Presseth Playith.

 

 

 

 

Dry Ingredients

In the smaller bowl, combine flour, cinnamon, cloves, salt, and baking powder.  Set aside.

Creamed butter in a bowl

 

 

 

Using your electric mixer, blend the butter until it becomes smooth and creamy.  I like to set my butter out so that it comes to room temperature while I get everything ready.  It makes this step a lot quicker (takes about 30 seconds).

 

 

Add sugar and whip till its fluffy!  Add eggs and vanilla and blend again until everything is smooth.  It’s always a good idea to use your spatula to scrape the sides down after each step, to make sure you’ve got access to all the bits you need to blend!

Butter and sugar creamed together

Three bowls with different items

In a small bowl, squish your banana into paste with a fork.  You will add about a third of the dry goods, mix, then a third of the banana, mix, then dry and mix, then banana and mix, etc. etc. until its all been blended into your batter.

 

The Finished Batter!

 

 

Mix in the chopped walnuts with a spatula.

 

 

 

Cookie Dough in the Oven

Use a small spoon to plop spoonfuls onto a greased cookie sheet (I used my silicone baking mat because I’m fancy), spacing them about 2 inches apart.  I’m a big fan of the classic 3 by 4 grid.

 

 

 

Bake in the oven at 375 degrees for 10 minutes!  Let sit on a rack until completely cool. You can frost these morsels if you wish, but you don’t have to!  Unfrosted is perfect for someone who isn’t into things that are super sweet; frost to satisfy your every sugary craving!

Finished cookies

And now, my dear chipkiddos, Chip Mama is gonna go have a birthday cider or two.  Have a great night and keep on baking!

C=W logo redux (larger)

Chip Mom’s Kitchen #10: Scotcheroos

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Today being St. Paddy’s Day, I figure most of you have probably already been partaking in a bit of the drink.  The following recipe takes that into account: it does not require you to turn on your oven, there is very little chance of burning yourself, and the word “scotch” is in the title.  Behold the delicious wonder that is:

Scotcheroos

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Beware: Ooey Gooey Ingredients and perhaps some Microwave-induced Chocolate scorching!

Quest Items:

6 cups rice crispies
6 oz chocolate chips
6 oz butterscotch chips
1 cup sugar
1 cup honey
1 cup peanut butter
9 x 13 pan
nonstick spray
spatula
various bowls
measuring impliments

Musical Accompaniment:

To get yourself in the Irish Drinking spirit, I present to you…

Illustrated Guide:

GET ALL THE THINGS!

Get the Goods

 

 

 

 

 

 

Photo Feb 23, 7 52 01 PM

Over medium heat, combine sugar and honey and bring to a boil.

NOTE: Most recipes for Scotcheroos call for white corn syrup.  Do not eat this crap, do not use it, please please please please.  For one, it’s corn syrup.  PURE CORN SYRUP.  Ick.  Secondly, it makes the Scotcheroos hard as a rock.  I prefer honey or agave as sweeteners.  I chose honey for this recipe because it’s thicker like corn syrup and adds great flavor.

 

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Coat your measuring cup with non-stick spray and then smear peanut butter into it. When it is full, you have a well measured cup of pb that won’t stick to the cup.  Pour the cup of peanut butter into your sugary mixture on the stove and stir until it all melts together.

 

 

 

 

Pour the melty mixture into a large bowl filled with six cups of rice cripsies.  Now your job is to mix a lot until the peanut butter evenly coats all of the cereal.

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Press the coated crispies into a 9 x 13 pan that has been non-stick sprayed. Get them in there firmly and evenly.  This is your vessel for chocolate, and that makes them important.

 

 

 

Photo Feb 23, 8 03 36 PM

Measure out six oz each of chocolate and butterscotch chips into a microwave safe bowl. Microwave the chocolate in 30 second intervals, stirring in between.  You may not see much happening at first, and that’s OK.  Microwaving for longer than 30 seconds at a time and you risk scorching the chocolate.  Once you see melting happening, shorten to 10 second intervals.  Melt and stir until the mixture is smooth.

 

 

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Pour the melted chocolate over the top of your crispies and smooth with a spatula.  Once you have the chocolate evenly spread, give the pan a little bit of a shake.  It settles the chocolate and makes it look super smooth!

 

 

 

 

Once the chocolate is cool and has set, you can release your inner maniac and get to work with your knife.  I cut my Scotcheroos into 36 pieces (nine by four), which may seem a little small, but these are quite rich.

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All done! To truely get into the St. Paddy’s spirit, I recommend alternating between one Scotcheroo and one shot Bailey’s Irish Creme (under 21 with parental permission only).

#realtalk: I love all my chipkids, so no matter how old you are, be safe today.  Pick a DD, grab a cab, walk, or call a friend.  I can’t think of a single person who wouldn’t rather get woken up at 2 am by a friend looking for a ride than someone saying “There’s been a terrible accident.”

 

With that in mind, I’m off to go hunt down some Irish Car Bombs.