Cookhacker

Everyone loves these cookies…that’s because they can be made to everyone’s taste. The basic recipe is really simple, but the beauty of it is that you can add any filling you like, so everyone gets what they want. From raspberry jam to cinnamon and sugar to chocolatey goodness, no one goes away disappointed…and they not only taste great, but they look incredible. The secret to slicing them into neat, perfectly round cookies before baking is to use dental floss (unwaxed and unflavored…although I guess you could go for a minty floss to accent the chocolate cookies…or not!). Just wrap it around the cookie logs and tighten it as if tying a knot to make a perfect, round cookie.

Please click here for the printable recipe.

The bananas on the trees are ripening quickly and we are awash in a plethora of fruit, so we’re scrambling to come up with great banana recipes. Ripened bananas in their skin, wrapped in saran wrap, will keep in the freezer for up to six months for use in breads, cakes and smoothies, but it’s more fun to try and keep up with the rapidly ripening crop (it’s a race we can’t possibly win). Tonight, not only did we dehydrate them for banana chips, but also made this killer Chocolate Chip Banana Bread, a simple recipe that yields a moist, tasty, chocolatey loaf.  You can also add a little cinnamon, rum or vanilla if you like, but there really isn’t any reason to since it is delicious (and addictive…we can’t stop eating it) as is.

Please click here for the printable recipe.