Who doesn’t like the idea of cookies for breakfast? This oatmeal breakfast cookies recipe [with peanut butter, banana & black cherry] is very hearty and rich in fiber, while low in simple carbohydrates (e.g. white sugar). You could call these oatmeal breakfast bars, but that sounds too plain. And these cookies are anything but plain.
The protein from the peanut butter and the magnesium from the banana – not to mention the calcium and good bacteria from the yogurt – all come together to make this a nutritious breakfast option that’s also highly portable.
Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.
In a large bowl, stir together the mashed banana, peanut butter, honey, yogurt and vanilla. In a small bowl, combine the oats, flour, cinnamon, salt and baking soda. Stir the dry mixture into the wet mixture until combined.
Using a 1/4-cup measuring cup or large ice cream scoop, drop mounds of dough about 3 inches apart on prepared baking sheets. That's about six cookies per baking sheet. Using a spatula dipped in water, flatten each mound of dough to about 1/2-inch thickness.
Bake one sheet at a time for about 24 minutes or until lightly browned. Transfer the oatmeal breakfast cookies to wire racks to cool completely.
Store in an airtight container (up to 3 days) or freeze (up to 3 months).
Happy National Pie Day! When it comes to pie, I’m a traditionalist. As a kid, I remember going to my aunt’s farm and climbing up the cherry tree. No, I wasn’t re-enacting any George Washington life story play. The tree was relatively short, and so was I. That made it easier for a kid to climb.
But coincidentally, my favorite pie is cherry. I’ve always been a bit suspicious of all the stuff they put into canned pie filling. Let’s face it: the deep red coloring and thickness are a bit unworldly.
So in honor of National Pie Day, I’m making some cherry mini pies using homemade cherry pie filling.
Let’s set the record straight: My pug Bing is NOT named after the cherry NOR the search engine.
Homemade Cherry Pie Filling
In a large saucepan, combine the sugars, cornstarch and salt. Add the Bing cherries, water and lemon juice. Bring the mixture to a boil. Reduce the heat and let simmer for 10 minutes, stirring regularly until thickened. Remove from heat and let cool for 15 minutes.
Use this homemade cherry pie filling for making up to 8 mini pies (following manufacturer’s instructions for baking) or 1 regular pie.
1/3 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
4 cups fresh Bing cherries, pitted
1 1/2 cups water
2 tablespoons lemon juice
Preheat oven to 400F degrees. In bowl, combine flour, baking powder, salt, cinnamon, and 1/2 cup sugar. Using large holes in a box grater, grate butter into flour mixture. With fork, stir in cream until dough just comes together. On floured work surface, roll out dough to 3/4-inch thickness with floured rolling pin. With biscuit cutter, cut out 12 rounds of dough.
In bowl, combine cherries, 1/2 cup sugar, cornstarch and vanilla. Divide mixture among four ramekins. Top each with 3 dough pieces. Brush tops with cream. Bake cobblers on rimmed baking sheet until golden and juices bubbling - about 40 to 45 minutes. Let cool 15 minutes and serve warm.
Preheat oven to 350F degrees. Grease bottom and sides of 9-inch square baking pan with shortening and lightly flour. In large saucepan, melt 1/2 cup butter and unsweetened baking chocolate over medium heat, stirring constantly. Remove from heat and let cool 5 minutes. Stir in eggs, brown sugar, flour and vanilla until smooth. Spread evenly in pan.
Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool in pan on cooling rack about 30 minutes.
Meanwhile in another saucepan, heat whipped cream and white chocolate baking chips just to boiling over medium heat, stirring frequently. Remove from heat and stir in cherries. Spread filling over brownies. Refrigerate for 30 minutes or until set.
In small microwavable bowl, place dark chocolate chunks and 2 tablespoons butter. Microwave uncovered on high for 30 seconds, then stir. Microwave in 15 second intervals, stirring until melted and smooth. Spread glaze evenly over filling.
Refrigerate for at least 30 minutes more. Cut into squares. Cover and refrigerate any remaining brownies for storage for up to one week.