The 2-ingredient cookie.
Have you heard of it?
Have you tried it?
I did.
And my results?
It needs more ingredients.
Who doesn't love a fast and easy cookie recipe?
Even I loved the list of ingredients that read: ripe bananas and rolled oats*.
(*And hey, since I get asked this all the time: rolled oats are the same as old fashioned oats).
So smitten with the list in fact that I didn't listen to my gut when it said "this will suck...there is
no sugar in there...".
Yeah it wasn't good--at all. Tasted like mashed, wet cardboard.
So the first batch went to the round file, and the second batch got an uplift by adding in a little peanut butter, pecans and chocolate. Much better.
Literally you can add in anything--AND I suggest you do.
Chocolate helps--a lot. And my addition of peanut butter helped too.
Where did this recipe come from?
I think it started on Oprah or O Magazine a couple years ago?
I saw it for the first time here at Foodlets.com
2-ingredient cookies
print recipe
cookie base:
2 very ripe bananas
1 cup old-fashioned oats
add in's:
dried cranberries, walnuts, pecans, peanut butter, raisins, etc..
(about 1/4 cup of each)
cook notes:
if you are adding in peanut butter, add in an additional 1 TB of oats for every 1/4 cup
of peanut butter. The cookies do not spread at all while baking, they actually keep the exact same
shape they had in dough form, so you might want to push the cookies down into a uniform circle.
I added in a pinch of salt to the dough if I added chocolate chips.
Preheat oven to 350 degrees.
Mash the bananas well. Add in the oats and stir.
Then add in your add in's, mix again.
I covered the bowl and place in fridge to firm up.
Using a medium cookie scoop, scoop out balls onto parchment lined baking sheet, about an inch apart. Cookies don't spread at all, so you need to gently push the dough balls down a bit to get them round. Bake for about 11-15 minutes. Hard to know when they are done, but look for set dough.
3/10/14
2-ingredient cookie
3/7/14
friday links
Happy Friday!
Is it still winter?
I'm really tired of all this cold and snow.
Here on the cape it's still cold, 32 degrees today, and they say a warm up of 45 degrees is coming tomorrow.
Where is my warm up of 85 degrees?
You know after one of the coldest winters on record for new england, I've grown more
appreciative of "hazy, hot and humid".
No complaints on that term anymore.
Seriously.
Ocean temp about 34-36 degrees.
Shrimp tacos from Chatham Fish & Lobster in Chatham.
The best around.
Someone isn't happy with winter.
Loving the trail mix bar at Whole Foods.
I make a new batch each week and this ensures no stops at bakeries for cupcakes!
The chicken noodle soup at Panera Bread is pretty good.
Needs more chicken though.
Story of my life.
Most D/L recipe of the week: coconut cream truffles. And....
The salted nutella bars still dominate as the most D/L for the past 4 months.
Around the web:
homemade nutter butters
DIY crayons (using your cupcake tin) fabulous!
roasted veg tacos w/ avocado cream & feta (already printed!)
feeling burned out?
DIY dryer sheet replacements!
what's new & beneficial about garlic?
world's oldest person celebrates 116th birthday! her secret?
cream puffs (made so easy by Julie)
need help falling asleep?
how to culture vegetables
40 worst book covers! (adults only!)
pretzel crusted mac & cheese
40 regrets you don't want to have in 40 years (very touching)
the best exercise there is, hands down
how to cream butter & sugar without a mixer
the importance of macronutrients
how to put the brakes on anxiety attacks
out of body experiences: work of the mind or ?
most genetically modified crops
sticky whiskey toffee pudding
ice cream cleanse!
great guide for indoor plants
7 foods that will work wonders on your digestion
spinach cupcakes
cooking perfect bacon
foods that create happiness
vaccine holds promise for ovarian cancer
want to write? procrastinating? this should help
DIY magnetic pin holder (brilliant!)
sleeping your way slim
use your soda stream to make wine?
best sources of biotin
14 pressure cooker recipes: a better take on fast foods
praline noisette
tools to help you shift from feeling fearful to free
Oreo's new flavor: marshmallow crispy!
selfie of an F-16 pilot
screwed at sea survival quiz
homemade fish sticks
book review of the new book: The South Asian Health Solution
pork-ginger shrimp toasts!
California lawmaker to propose ban on orca's in captivity (Finally!)
Have a wonderful weekend!
3/3/14
peanut butter-oatmeal cookies (flourless, GF, 1-bowl easy)
I have to say, most gluten free, flourless peanut butter cookies are so much better tasting then those with flour. Something about that creamy, rich, dense texture that I just love.
If you choose a really good peanut butter (I love baking with the whole foods organic chunky), not an oily one you can create a really good satisfying peanut butter cookie.
With that said, I've wanted to create a semi breakfast version slash healthier peanut butter cookie that I would feel less guilty about.
So I added in a bit of rolled oats, took out some sugar and add topped it all off with some sea salt.
These cookies can be gluten free if your rolled oats are processed in a facility that is gluten free--yes there are gluten free oats out there--I found mine at Whole Foods.
Hands down, this is the best flourless cookie I've made.
They are so rich, so dense, and flavorful. Not 100% healthy because of the sugar, but you can experiment around and use a sugar substitute if you wish.
The cookies are super delicate after baking.
Let them chill on the cookie sheet before removing.
They harden up a bit with a nice wonderful crisp outside.
So good!
Use a chunky peanut for a hint of texture.
See the bottom and tops did crisp up a bit.
I promise you these will be your favorite peanut butter cookie AND it's all one bowl easy.
cook notes:
I swear by the organic chunky whole foods brand peanut butter. It's just the right amount of
creaminess and thickness for making all kinds of cookies & muffins.
Please make sure to chill the dough or the cookies will spread a bit. If you can't chill the dough, then
leave cookie dough balls in ball form--don't press/flatten.
2/28/14
friday links
happy friday kids!
In an effort to clean out my cupboards, I'm trying to use up old cake mixes, bread mixes, etc...
Found an old Trader Joe's banana bread that on the first try I wasn't so happy with,
but on the second try I added a few things in to 'kick it up', and it came out much better.
Added in these 'add in's you see in the photo:
couple dashes of eggnog, ripe banana, handful or two of white chocolate chips,
and some spicy pecans.
(yes I have eggnog in the fridge still, I love a little with my morning espresso).
Fell in LOVE with this muffin mix.
It's really good. I found it at Whole Foods Market, like ages ago.
Had no idea it was this good.
Great for last minute morning muffins, and far less chemicals than other boxed versions.
My Friday night treat. I know how to party right!
LOVE Lake Champlain 5 Star Chocolate: the hazelnut is so good!
The Ginger People have created crystallized ginger chips for baking (and eating)!
It's still snowing and cold here on cape cod. Will winter ever end? (sandy neck, sandwich, ma)
around the web:
guess what? Turn the clocks ahead March 9! Thank goodness, spring is coming!
DIY coffee syrup
free lyme disease testing is FINALLY coming to the Cape
make sure your iphones are up to date; major security flaw
8 chapters of ramen (american chef who took a chance in Japan)
how to clean your dishwasher
what causes migraines & how to treat them
a view of long island's decommissioned nuclear power plant
how 6 highly successful bloggers get stuff done
ramen taco (two please!)
stress: the new cause of alzheimers
natural dry skin remedies
the best (and easy) chocolate cake recipe
hip or back pain? start with your feet!
California couple strikes $10 million in gold coins (good luck with the taxes!)
mini cinnamon roll pops
aren't these wooden Dutch tubs gorgeous?
haunted house snaps pictures of scariest moments on visitors faces
cape cod native trish hegarty is on this season's Survivor! GO Trish!
new sitting risk: possibility of disability after 60
how much my novel costs me
new Ben & Jerry's flavors coming soon!
why dark chocolate is good for your heart
the hormonal reset (it's true, I am living proof that heavy lifting helps balance your hormones)
what is torting a cake?
makeup secrets you haven't heard before
doughnut ice cream
rising liver risks deterred by omega 3's
the secret ingredient for the best chicken tostada's?
jeff gordon in 'test drive 2'
10 superfoods for everything from allergies to muscle pain
playing tetris can reduce urges to smoke, eat & drink? (hmmm)
homemade flavored coffee--naturally! (no chemicals!)
urban remedy: organic, cold-pressed juices for cleanses & health (DYING to try these!)
fancy cookie cutters (elaborate fonts, literary figures, 3D boxes, pregnant woman, etc..)
super cute bobby pins
4-ingredient nutella brownies
Have a wonderful weekend!
2/24/14
chocolate chip cookie pie with graham
The chocolate chip cookie isn't what it used to be.
Now a days it's stuffed, it's fried, it's raw, it veganized, it's gluten free, it's frozen, it's gone molecular, broken down scientifically into chemistry, been made into reverse where the cookie is the chips and the chips are the dough (brilliant!), and it's even been made into air.
So I'm making sure to do my part by keeping the 'stuffing' possibilities strong and alive!
I've always wanted to add in graham crackers, but this time I added in salty graham crackers.
Since the the graham is so sweet, a touch of salt mixed in with it mixes really nicely with the cookie dough.
I also added in a layer of nutella too, you don't have to; I was just craving Nutella, so....
Do you ever wonder what the next trend for the chocolate chip cookie will be?
I do, but don't have an answer.....just yet.
I added in a layer of Nutella, you don't have to; I was just craving Nutella at the time, so in the bowl it goes....
A HUGE congrats to the winner of the CakeLove cookbook giveaway: #29 Lori Stilger.
I'll be emailing you soon!
chocolate chip cookie pie with graham
cookie base recipe from Jacques Torres
print recipe
2 cups minus 2 TB (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 ts baking soda
1 1/2 ts baking powder
1 1/2 ts coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 TB (8 ounces) granulated sugar
2 large eggs
2 ts natural vanilla extract
4-6 ounces of bittersweet chocolate chips* (see cook notes)
4-6 ounces of semi-sweet chocolate chips* (see cook notes)
filling:
1/4 – ½ cup crushed graham crackers
¼ to ¾ cup Nutella (all depending on how much you want or don’t want)
Sea salt for sprinkling top of graham crumbs (don’t skip this part!)
cook notes:
The chocolate chip cookie recipe is from Jacques Torres; I use this repeatedly because it truly is the very best chocolate chip cookie I’ve ever had.
In Jacques recipe he does cookies, you can do cookies if you want, I just was short on time and wanted to do bars as they would hold the Nutella much better.
*Also, in Jacques original recipe, he uses 1 ¼ pounds of high quality bittersweet chocolate. I did not in this recipe, as I wanted the Nutella flavor to shine through. I just used a small amount of chocolate chips, using a blend of bittersweet and semi sweet. I do not recommend using milk chocolate chips in this recipe—it would be overkill sweetness.
The whole ‘most important step’ of Jacques Torres famous cc cookie recipe is to let the cookie dough sit and marinate for at least a day or more (48 hours). Please don’t skip this step. I have gone as far as 96 hours and the dough was perfect.
Lastly, you all know by now I don't have a mixer so I did this recipe by hand. The dough is very tough and hard to mix, so I used my hands--great workout! But if you have a mixer, please go ahead and use it. This time around I used a large cake pan (10-inch) instead of my 9x13 pan. It came out perfectly!
You don’t have to add in the Nutella; I just did as an after thought.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours.
When ready to bake, preheat oven to 350 degrees.
Spray a 10-inch cake pan (or 9 x 13 pan) with non-stick spray.
Divide dough into 2 piles: 2/3 and 1/3.
Take the 2/3 dough and line the bottom of the cake pan with it, making sure to get all the corners, making sure there aren’t any holes or gaps in the dough. Use a spoon to push down all the edges.
Spread a layer of nutella; do not spread it to the edges! (nutella is not necessary).
Then sprinkle on the crushed graham, and put a nice layer of sea salt on top (don’t skip the sea salt—this really brings out the flavor of the graham).
Take the 1/3 remaining dough and in clumps, place on the top.
Don’t push the crumble down into the dough, just leave it on the top—it’s ok to have spaces in the crumble—gaps are good on the top, it will let the nutella show through and the crumbles will bake up nice & crisp.
Bake until golden brown but still soft, roughly 25 – 35 minutes.
Look for golden brown edges, non-jiggly middle.
The middle will be a bit soft, but once it completely cools it won’t be as gooey; it sets up really nice.
You really have to let this cool at least an hour before slicing.
Slice with a sharp knife.
Makes about 12-15 slices, depending on how you cut them.
