|brown butter snickerdoodles, raspberry and coconut tarts|
Over the holiday weekend (and a bit before) I tested out quite a few new to me recipes. Trying new recipes can work out great and other times not so much.
* The first one I tested out was brown butter snickerdoodles. I have a thing for snickerdoodles so I thought these would be amazing but they are too sweet for me so I won't make them again but learning how to brown butter was a good thing.
* The lovely ladies over at oh so lovely vintage posted a recipe for raspberry and coconut tarts just days before easter and I promptly sent the recipe to my mom who made them to bring to my grandmas. They were a big hit three people wanted the recipe. The recipe is pretty much fool proof and turned out so good definitely recommended.
Lastly I have been having a huge love for banana lately so I wanted to try something other than a banana bread. I came across this recipe for banana blondies and couldn't wait to try it. This is how I made them and they turned out great. I may be giving up cookies and going for bars since these were so easy!
What you will need:
- Unsalted Butter - 1/4 cup (melted)
- Brown Sugar - 1 cup
- Egg - 1
- Rum Extract - 1 tsp (vanilla is on the original recipe)
- Bananas - 2 medium (mashed)
- Salt - 1/8 tsp
- All Purpose White Flour - 1/2 cup
- Whole Wheat Flour - 1/2 cup
- One 105g pack of reeses pieces (I would add more if I had more)
Melt you butter (I used the microwave) and add to the brown sugar. Blend well. Add in egg and extract of your choice. Blend some more. In a separate bowl mash up your banana's and add to the sugar mixture, mix well. Add in your flours and salt and mix until combined (I used a regular mixing spoon for all of this no electricity needed) Add in your reeses pieces and stir. Pour into a greased pan and bake in a 350 degree over for 20-25 minutes. Mine took 20. These turn out tasting like a banana and are not sweet the peanut butter chips just make them extra tasty.