Banana Sour Cream Bread

I love banana bread and this bread made me love it more. It was yummy. I can't wait to make it again.


Source Allrecipes
http://allrecipes.com/recipe/banana-sour-cream-bread/detail.aspx

Ingredients

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.  

Homemade Nutter Butters

Homemade Nutter Butters

You are crazy if you do not like these cookies. I could not stop eating them. I made a whole ton of them and took some to work and left the others at home. They were so good I had to bag the rest up and take them to a friend. These cookies are evil especially since I broke my second mixer making them. Aside from breaking my mixer they were pretty easy to make. However it took me forever to figure out how small to make them. Let me tell you, if you decide to make these and you think you rolled the ball small enough make it smaller. I feel like the cookies I look better when you make them smaller.

makes approx 30 sandwich cookies

Ingredients

Cookies:
• 1 cup butter, room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• approx 1/3 cup extra sugar for rolling
Filling:
• 1 cup butter, room temperature
• 1 cup creamy peanut butter, room temperature
• 4 cups powdered sugar
• 2-3 tablespoons milk

How to Make

Cookies:
1. In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.
2. Preheat oven to 375°
3. Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
4. Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
Filling:
5. In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.
6. Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

Notes

store in an airtight container for up to 5 days.

Source: Cookies and Cups

http://cookiesandcups.com/homemade-nutter-butters-2/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+cookiesandcups+%28cookies+and+cups%29

Lemon Crinkle Cookies

Lemon Crinkle Cookies

 

 Well Its been awhile since I've added any recipes. However I have tried a few new ones. I decided to try these because they won the best cookie in a best cookie contest. Well they were pretty darn good and really easy to make. Of course since I love to cook and bake but hate to gain a ton of weight I had to bring these to work. They went over pretty well. I hate having any left over but this time I wanted a couple to bring home to my little boy so a grabbed the pan before they were all gone. Only I don't think people were done because they kept coming to my desk to get just one more. I loved it. It makes me happy when people actually like what I make. I did end up
 taking mason two home which made me happy and Mason happy. 

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar


Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.



source: http://www.laurenslatest.com/lemon-crinkle-cookies/