Chunky Monkey Cookies

When my favorite little person had a big birthday party last weekend, I knew I had to bring something with bananas in it. Well.... that and the fact that chunky monkey ice cream has a very special place in my heart. So I present you with Chunky Monkey cookies. Cake like banana cookies studded with walnuts and chocolate chips and frosted with yummy vanilla and banana frosting. These are truely trashy.


Chunky Banana- Chocolate Chip Cookies
From: Betty Crocker's Cookies & Bars no.48
Makes about 1 1/2 dozen cookies

2 1/2 medium ripe bananas
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts
1 cup vanilla frosting (I totally trashed it up and used Rich and Creamy out of a tub)
1/4 cup chopped walnuts and/ or mini chocolate chips (optional)

Heat oven to 375 degrees. Mash 2 of the bananas to measure 1 cup mashed; reserve the remaining 1/2 banana. Beat sugar, butter, vanilla, eggs and mashed bananas in a large bowl with an electric mixer on medium speed until well blended. Stir in flour, baking powder and salt. Stir in chips and 1/2 cup walnuts.

Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.

Bake 11- 15 minutes or until edges begin to turn light golden brown. Cool 1 minute and remove from cookie sheet to wire rack. Cool completely- about 30 minutes.

Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. Mix frosting an mashed banana in medium bowl with spoon until well blended and spreadable. Spread each cookie with about 1 tablespoon of the frosting and sprinkle with mini chips or walnuts if you are using them.

Irish Car Bomb Cupcakes

Happy St. Patrick's Day everyone! When Mr. Smith and I first met, the wee lad was still in college and whoopin' it up with the rugby team (yep, I dig younger guys). On Saturday afternoons said rugby team would have a game followed by a "drink up" (very technical name) where songs would be sung about peoples girlfriends and sisters, and beer would be drunk out of a smelly boot, aka "shooting the boot" (also another technical name.. did I mention these guys were engineers?). It was at one such gathering that I was introduced to the Irish Car Bomb shot (a shot of baileys and Jameson dropped into a half pint of Guinness and drank quickly before it could curdle), and a lovefest with the rich velvety goodness ensued.

Irish Car Bomb Cupcakes
From: Annie's Eats
Yield: 20-24 cupcakes

For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

For the Bailey's ganache filling:
8 oz. bittersweet chocolate, finely chopped (I used semi-sweet chips here)
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey's Irish cream or Jameson's whiskey

For the Bailey's buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners' sugar, sifted
4-8 tbsp. Bailey's Irish cream

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated.

Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey's and stir until combined. Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey's until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Spice Bread

With all of the rain we've been getting here in Boston, I was housebound most of the weekend and itching to play in the kitchen. Of course that meant I hadn't been food shopping either, which made for slim pickings in the ingredients section. After browsing I found this simple bread recipe from a book I hadn't yet used. No eggs, no sugar, no problem! And you know I love me some molasses, and the addition of honey leaves the bread sweet and tender. The recipe suggests leaving the cooked loaf for a day to help the flavors develop, and they sure did. The simple, moist bread would be perfect for a brunch, the holidays, or snacking anytime!

Honey Spice Loaf (Pain d'Epice)
From: Chocolate and Zucchini

1 1/2 cups milk
2/3 cup honey
1/3 cup molasses
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of ground cinnamon, ground cloves, ground nutmeg and ground ginger

Preheat the oven to 350 degrees and grease a 9x5 loaf pan. Combine the milk, honey, and molasses in a small saucepan over medium heat. Heat without boiling and with a spatula until combined. Set aside to cool.
In a large mixing bowl combine the flours, baking powder, salt and spices.
In a smaller bowl combine the candied ginger (if using) with 2 teaspoons of the flour mixture and set aside.
Form a well in the center of the flour mixture. Pour in the milk mixture slowly and whisk in a circular motion, starting from the center, until all the flour has been incorporated- the batter will be thin. Fold in the ginger if using.
Pour the batter into the prepared pan and bake for 40-50 minutes.
Transfer to a rack and cool. Wrap and let rest at room temperature until the next day.

Banana Nut Bread

Banana bread has always been one of my favorite things to make, but somehow the bananas in my house are always gone before they have the opportunity to brown. Last week I picked up an extra bunch with this bread in mind, and while I was walking out of the farm stand this recipe was staring me in the face. I think it was fate.

Banana Bread
From: Wilson Farm

Cream together:
2/3 cup sugar
1/3 cup butter, softened

Beat in:
2 eggs

Stir in:
1 1/4 cups mashed, very ripe bananas (about 3 bananas)
2 tablespoons milk

Sift together and stir in:
2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Stir in:
1/2 cup chopped walnuts (optional)

Pour into a greased 9x5 loaf pan,
Bake at 350 degrees 50-60 minutes, or until done.

Mac 'n Cheese

Having a mom that loved to cook spoiled my taste for "kiddie grub" from a young age. I can remember going to a friends house for dinner and having a funny colored Mac 'n Cheese, and thinking :::this is definitely not mac 'n cheese"::: . The technique for her recipe took me a long time to figure out, but comes easily now and this recipe is a regular in the cooler months, but could be made for a BBQ during the summer as well. Most of the ingredients here are left overs that receive a new life in this dish.

Val's Mac 'n Cheese
From: Mom

1 lb cooked macaroni elbows
6 Tablespoons butter, divided
3 Tablespoons flour
1 3/4 Cups milk (2% or whole milk are best), room temperature
2 Tablespoons heavy cream (optional), room temperature
3 Cups cheese cut into small cubes (cheddar, Parmesan, and jack are favorites of mine, but really any will do)
2 Tablespoons mustard (yellow or spicy work best)
2-3 Dashes Worcestershire sauce
1 Large tomato, sliced thin
2 Cups bread, cubed (day old french baguette is just as good as sliced sandwich bread)


Pre-heat the oven to 350 degrees.
Cook the macaroni as directed until el dente.
While the pasta is cooking, melt 3 tablespoons of the butter in a sauce pan over medium- high heat. Once the butter has melted whisk in the flour until incorporated and the mixture turns a golden brown (~1 minute). Whisk in the milk in three parts, combining each thoroughly before adding more. Add in cream if you are using it, and whisk to combine. Lower the heat to medium low and allow the mixture to thicken (~3-4 minutes). Add in the cheese one cup at a time, allowing each addition to melt before adding more. Whisk in the mustard and Worcestershire sauce until combined.
In a medium bowl, melt the remaining 3 tablespoons of butter and toss the cubed bread in it. Set aside.
Once the macaroni has finished cooking, strain and return to the pot you cooked it in. Add in the cheese sauce and mix to combine.
Put half of the mac 'n cheese mixture in an oven proof casserole dish. Spread the sliced tomato over the top and cover with the remaining half of the mixture. Top with cubed bread that you tossed in the melted butter.
Bake for 25- 30 minutes and enjoy!

Pigs in a Blanket with Honey Mustard

Last weekend was filled with a little of this...

mmmm.... fried turkey

many shenanigans....

Mr. & Mrs. StP.... dancing machines

a whole lotta this...

wine, booze and a stuffed dog seeking world domination...

and to help the next day...

Mrs. StP's perfect Bloody Mary's with a water back

We love our friends and having a whole weekend to enjoy each others company, eat, drink, harass, and laugh our asses off, is beyond well deserved for us all. Everyone comes armed with their marching orders and menus, and delicious food comes from the kitchen fast and furious, just ask my too tight pants (sweatpants are mandatory by Sunday morning/ Saturday night). Although this recipe is by no means gourmet, I whipped up a quick batch of pigs in a blanket and some honey mustard dipping sauce to go with all of the beer being consumed. As simple as honey mustard is, I've tried lots of recipes and this is the best yet. Due to high demand, this batch never left the kitchen. When you a quick snack, they will satisfy crowds of all ages!

Pigs in a Blanket

From: Cooks.com

One package Mini Sausages

Two tubes of Crescent Rolls

Cut each crescent roll triangle into 3 pieces, wrap around sausage, cook according to crescent roll package directions. Serve fresh from the oven with dipping sauces such as the honey mustard that follows.

Honey Mustard
From: Recipezaar.com
1 cup mayonnaise (don't use Miracle Whip)
1/2 cup mustard (use what ever you have- any mixture of yellow, Dijon, stone ground, etc...)
1/2 cup honey
1 pinch salt
1 pinch cayenne pepper

Whisk everything together and chill for at least one hour.

Granola Bars

Mr. Smith and I headed out of town this past weekend to celebrate our friend M's birthday in Martha's Vineyard. Since we have been doing this mid-winter get-away for a few years now, I knew that we were going to need as much nourishment as possible to survive the weekend full of deep belly laughs and full glasses. Low and behold, Smitten Kitchen was whipping up a batch of granola bars that I thought will fit the bill just right. Full of delicious dried fruits and nuts, there are tons of ways to make these your own. I also encourage you to click over since she's got lots of great tips on making these bars just right!



Granola Bars
From: Smitten Kitchen, Adapted from King Arthur Flour
1 2/3 cups quick rolled oats
3/4 cup granulated vanilla sugar
1/3 cup oats, processed till finely ground in a food processor
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (I used 1 cup dried cranberries, 1 cup chopped walnuts, 1/3 cup sesame seeds, 2/3 cup chopped dried apricots)
1/3 cup chunky peanut butter
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup maple syrup
2 tablespoons maple syrup
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, maple syrup, peanut butter and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost under baked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.