Good news, folks! I have a whole new group of people to bake for!

Haha, that’s slightly snarky but still true. I got a 2nd job working part time retail to bring in enough extra income to afford a (very) soon-to-be needed car payment. My dear Volvo, as much as I love it, must be put to sleep soon, and my former “Ooh la la!” France savings has turned into the “Vroom Vroom” account. But a new job outside of the kitchen means new guinea pigs I can try my baking out on, which is great news for me!

I decided to greet my new coworkers during a Sunday evening floorset with these cookies which are deliciously spicy-sweet and perfectly chewy, plus dead easy to throw together. Rearranging everything in the store, dusting, putting up new displays… it’s not so bad when you can chat and chow down on cookies like these.

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Cranberry Honey Cookies

Based on the recipe form The Kitchn.

Makes about 3 dozen cookies.

In retrospect I wish I had tossed in a cup of chocolate chips or some chopped walnuts for a little more texture, but alas, it will have to wait for next time.

Ingredients

• 1 cup dried cranberries
• ¾ cup orange blossom honey
• ¼ cup (4 Tbsp.) unsalted butter at room temperature
• 1 large egg, beaten
• ¼ tsp. freshly grated nutmeg
• 1 tsp. cinnamon
• 2 cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. table salt
• Optional (and recommended): 1 cup semi-sweet chocolate chips or 1 cup chopped walnuts

Directions

1.) Preheat oven to 375° F. Line 3 baking sheets with parchment and set aside.

2.) Place the cranberries in a bowl and cover with boiling water. Let them plump up for at least 5 minutes while you prepare the dough.

3.) In the bowl of a stand mixer fitted with the paddle attachment, combine the honey and butter. Beat on low until combined. With the mixer running, add the egg and let combine.

4.) In a separate bowl, whisk together the nutmeg, cinnamon, 1¾ cups flour, baking soda, and salt. With the mixer running on low, add the dry ingredients slowly, letting the dough come together.

5.) Once ready, drain the cranberries and toss with remaining ¼ cup flour. Turn the mixer back on and toss the cranberries in. Let the dough come together (it will be smooth and slightly wet) and turn off the mixer.

6.) Using a ½ ounce scoop (or tablespoon), drop tablespoon-sized balls of dough onto prepared cookie sheet, spacing 2 inches apart. Wet your fingers a bit and press down the tops of the cookies.

7.) Bake 9-13 minutes until edges turn golden. Let cool on baking sheet for 5 minutes and then transfer to wire rack for cooling.

© Jessica J. for jonesing for..., 2010. | Permalink | 2 comments | Add to del.icio.us
Post tags: autumn, baking, cookie, dried fruit, sweet

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Confession time. Although my blog is filled with homemade sweets and treats, and I fully support baking from scratch 99% of the time, I will confess I have a few boxes of brownie and cake mix sitting in my pantry. Sometimes you get a sweet tooth that is impatient, or you forget a coworker’s birthday, or you’re just plain lazy – but regardless, box mixes can be handy. There are cooks and books out there completely devoted to box mixes and the wonders they can do, but most of the time, I try to start from scratch.

Unless there’s the possibility of $5,000 on the line.

Betty Crocker is hosting a recipe contest right now which requires one of their pre-bagged cookie mixes and no more than 9 additional ingredients. I love a challenge, especially one with parameters, so I went at the contest with gusto. And a serious craving for wintry banana-raisin oatmeal for breakfast.

These are almost cake-like bars, but sweet and tender with the special addition of banana chip “sprinkles” as I came to call them. A perfect way to use up bananas on the cusp of being thrown away, the flavors and nature of these bars make them the perfect dessert, snack, or even breakfast. What? Oh come on, I’m not the only one who has cookie bars for breakfast.

… right?

B-A-N-A-N-A-S.

All you need for the cookie base. (All your cookie base are belong to us).

Batter.

Frosting that oddly resembles oatmeal.

Banana chips.

Crunchy topping.

Peeking inside.

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Banana Oatmeal ‘Monkey’ Bars

Makes 18 bars.

I nicknamed these ‘monkey bars’ because of the bananas, but also because they’re hand-held and pretty messy. I found myself scooping the crumbs up with my fingers and, well, you get the idea. Also, if your bananas are a little underripe (aka hard to mash) – chop them up and pop them in the microwave for 30 seconds. They’ll also stir easier if they’re warm.

Ingredients

For the bars:

• 1 package Betty Crocker Oatmeal Cookie mix
• 1 stick (8 oz) unsalted butter, at room temperature
• 1 large egg
• 1 cup raisins
• 2 tablespoons water
• 2 very ripe bananas, mashed

For the topping:

• 4 oz cream cheese, at room temperature
• 1 tablespoon unsalted butter, at room temperature
• ¼ cup powdered sugar
• 2 very ripe bananas, mashed
• ¾ teaspoon vanilla
• ½ cup dried, sweetened banana chips

Directions

1.) Preheat the oven to 375° F, with the rack in the lower third of the oven. Grease a 9×13 inch glass baking dish with butter or non-stick spray, and set aside.

2.) In a large mixing bowl, whisk together the water, egg, butter, and mashed bananas. Don’t worry if it doesn’t quite come together. Add the oatmeal cookie mix and raisins, and stir until well combined. The batter should be loose and pourable.

3.) Pour the batter into the prepared dish and bake 15-20 minutes, until golden brown and firm. Cool completely to room temperature on a wire rack or your counter.

4.) While the bars cool, prepare the icing. In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl using an electric hand mixer), beat the cream cheese until fluffy. Add the butter, bananas, and vanilla, and beat until incorporated. Sift the powdered sugar into the bowl, and then beat until completely combined. Don’t worry if the icing looks a bit lumpy, it will never be completely smooth due to the bananas’ natural texture.

5.) Put the banana chips in a large plastic baggie and smash with anything heavy in the kitchen – a rolling pin, can of tomatoes, meat tenderizier – whatever is convenient. You just want the banana chips to be crumbly, but not powder.

6.) Once the bars are completely cool, pour the icing on and spread evenly with an off-set spatula. Sprinkle the banana chip bits all over the bars. Cut into 18 portions (6×3) and serve for breakfast or dessert!

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: bananas, cookies, dessert, dried fruit

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