These cookies are great for using up sub-optimal eating bananas. The consistency is a bit chewier than a muffin, not as crumbly as cakey cookies and they stay pretty moist overall. They are what I like to refer to as excellent ‘breakfast cookies’ for the following reasons: 1) the texture is perfect with coffee 2)...
Credit goes to loveandoliveoil.com for this recipe, though I did make a few modifications (I used a different recipe for the strawberry frosting, and used whole milk instead of coconut milk in the cake). They were REALLY good. Despite the poor photo, these things were pretty in person and disappeared in seconds! Here’s the recipe:...
It is no secret that I LOVE Paula Deen. Her southern accent may be a bit much for this northerner to take, but I do enjoy her more-butter-is-better philosophy toward cooking. Who doesn’t love butter? Val had pointed out Paula’s chocolate CHEESE fudge recipe. It involves Velveeta cheese. Say what? I was skeptical. How can...
I love malted milk balls and I thought they would be awesome in a cookie. Turns out, so did other people, as a quick search on recipezaar.com turned up this recipe. I was disappointed, however, that the dough wasn’t chocolate, which I thought was the obvious choice. So I came up with a chocolate version...
That’s the technical name for these bars, courtesy of Taste of Home. But really, I like to call them: The-Perfect-Way-to-Use-Up-Your-Leftover-Easter-Candy Bars. Fun Marshmallow Bars 1 package Devil’s Food cake mix 1/4 cup butter, melted 1/4 cup water 1 large egg 3 cups mini marshmallows 1 cup M&Ms (or any other type of candy you’d like...
