Banana Blackstrap Molasses Cookies

Yesterday, in a pinch for a potluck, I made these cookies. It took about an hour. They were a big hit, so I figured I’d share them we you, just in case you end up in the same sort of situation.

They’re very similar to chewy gingersnap cookies without the bite that ginger has. Side note: I skimped out on the bananas this time. You should make bigger slices then I did to get better coverage on the cookie.

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Banana Blackstrap Molasses Cookies

3/4 cup vegetable shortening

1 cup sugar

1/4 cup Blackstrap molasses

1 large egg

2 tsp baking soda

2 cups all purpose flour

1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp Kosher salt (heaping, I always like to add a little extra)

1 1/2 to 2 bananas

1/4 cup of sugar to roll the cookies in

A few sheets of parchment paper (line a half sheet pan or a cookie sheet with these)

With the paddle attachment on your stand up mixer, cream the shortening, sugar and molasses together until the mixture looks light brown and creamy (about 3 minutes).

Lower the speed on your mixer and add the egg. Beat for another minute and make sure everything is well incorporated.

At this point, take the mixing bowl off of the stand mixer. Sift together all the dry ingredients add them to the butter mixture. Using a rubber spatula fold everything together. Fold only until all of the ingredients are incorporated, do not over mix.

Chill the dough in the fridge for about ten minutes. While the dough is chilling, turn the oven on to 350 degrees.

Place 1/4 cup of sugar on a plate and get ready to roll your dough into balls. After ten minutes have passed, pull out the dough. Using a tablespoon, scoop out a portion of dough, place the unformed dough in your hands and roll into a ball. Place the ball on the plate of sugar and roll it around so that the ball is covered in sugar. Place the sugared dough ball on the parchment paper lined sheet pan. Continue until you’ve used up all the dough.

Slice the bananas. Try to cut them in long ~2 inch slices (longer than I did) and place them on top of the dough balls.

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Although these slices appear to be the right size, they are not since the dough spreads quite a bit in the oven while baking. Now you’re ready to transform your dough into cookies. Place the sheet pans in the oven (center your sheet pan for better baking) for about 10 to 15 minutes. When done, the edges should be light golden brown and crispy. The center should still appear a little under cooked. Pull them out of the oven and let them cool off on the sheet trays. Once cool, peel them off and serve.

I ate a few of these before the potluck with a cup of ginger tea. The tea was a nice accompaniment.

Enjoy!

Buttermilk Pancakes with Apple Cinnamon Syrup

Goooood Morning! One of my favorite things to eat for breakfast, besides eggs and bacon, is pancakes. Light, fluffy pancakes. This morning I made them with a warm apple cinnamon syrup.

Making these pancakes is easy as 1-2-3! I like to surprise my girlfriend in the morning with these pancakes and a side of bacon (she loves it). This recipe makes about 9-2oz pancakes. I’ll cook all the batter and freeze the pancakes I don’t use. Then, I can just pop one in the toaster oven if I’m in a rush in the morning.

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Apple Cinnamon Syrup

 1 apple, chopped (I used a Pink Lady)

1 tbsp sugar

1/2 tsp cinnamon

2 tbsp golden raisins

1/3 of a cup maple syrup (don’t skimp on getting the good stuff, it’s totally worth it)

First, macerate the apples with the sugar (combine sugar and apples in a bowl, this will bring out the juice of the apples) add cinnamon and mix in the golden raisins. Stir until well incorporated. Set aside. While the apples are doing their thing, start measuring out the ingredients for the pancakes.

Buttermilk Pancakes

1 1/2 cups flour

1 1/2 tbs sugar

1/2 tsp Kosher salt

A full tsp of baking powder ( a little bit more than level)

3/4 tsp baking soda

1 pint of buttermilk

2 oz of melted butter (half of a stick)

2 eggs

Combine all of the dry ingredients in a large bowl. Combine all the wet ingredients in another bowl. Add wet to dry.

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Use a rubber spatula to fold the wet and dry together. The batter should still be quite lump; this is the key to making fluffy light pancakes.

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Let the batter rest for 2 to 3 minutes. At this point, pour the maple syrup into a small saute pan. Over medium low heat, add the apples (and the juice they’ve released).  Bring the syrup up to a boil, then turn off. The apples should still have a little crunch to them.

 Next heat up a large saute pan or griddle using medium heat. Let the pan get hot and coat it with a little vegetable oil or, I prefer to use a non-stick cooking spray. With a 2 oz ladle, scoop the batter onto the hot pan. Scoop in as many as you can fit in the pan without crowding.  When you see bubbles starting to pop, flip’em! They should be golden brown and are done when you they form a slight dome in the middle. Now you’re on your way to a delicious breakfast.

Stack them on a place and top with the apple cinnamon syrup.

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Enjoy!! The bacon has already been eaten:p