Is it just me, or is this week flying by particularly fast? I mean, one minute I was groaning because it was Monday and now it’s already Thursday?? Woah! This is girl is not complaining 😉
Before I dive into the meat of today’s post (which will include a Weight Watchers update and recipe, FTW) can we take a minute to talk about cookies? Yes, I said cookies. You know, basically just the most important thing ever (in fact I just remembered that the aforementioned recipe is also for cookies. Seriously, I think I may have to join cookie-eaters anonymous).
Back to the cookies. So, my office just posted a sign-up sheet for an office-wide cookie swap. If last year’s swap is any indication, then I am up against some tough competition. Last year one of my coworkers brought in these salted caramel brownies (which are not technically cookies but whatever) that his wife made. O.M.G. Those things were life-changing.
I’d really like to participate in this cookie swap (especially since a few of my coworkers read the blog- hi guys!) but I’m nervous because I think they are expecting big things. Great. No pressure. So, do you guys have any recipes to recommend for me? Any special family favorites?
I also can’t decide if I should go healthy or not. On the one hand, I’d love to have some healthy cookies around but on the other, it is the holiday season and I wouldn’t mind breaking out the butter.
What do you guys think?
First of all I want to thank you all for your comments on my Weight Watchers update post. You all are so supportive and it means a lot to me, so thank you!
Despite all this cookie-talk, Weight Watchers has been going pretty well this week! Of course some days are better than others, so I have been trying hard to eat healthy on the days that I know I’ll be able to control my meals so that I won’t go overboard on the days that I can’t.
For example, I knew that last night I would be going over to my dad’s house for dinner. Not knowing what would be on the menu, I made sure to eat very healthy and stay well within my points on Monday and Tuesday so that if the menu wasn’t diet-friendly on Wednesday it wouldn’t ruin my whole week.
That being said, our meal was spaghetti with meatballs, garlic bread, and salad. I made sure to eat the salad first and chose the healthiest dressing my dad had available. Studies show that filling up on fruits or veggies (or even drinking a glass of water) before eating will fill you up and keep you from eating too much of your main meal. Once I had some salad, I then dug in to a smaller plate of spaghetti and had way more tomato sauce than meatballs. I still had a piece of garlic bread (because come on, I couldn’t resist) but I limited myself to one. Small victories!
This process is reminding me that it’s all about moderation each day 🙂 So far, so good!
I have to be honest. I have been sitting on this recipe for a long time. Like, since October. Ugh. Don’t kill me. These cookies are so good and I’ve been meaning to share them with you guys for so long, but sometimes other delicious things come along and cookies take the back-burner. Oops. Forgive me? Good.
So let’s talk about these cookies. They are semi-healthy, made with bananas, and so darn delicious you’ll want to make them every time your bananas start to turn brown. Seriously.
It all started one weekend when I was really craving healthy-ish cookies but didn’t want them to taste healthy. Do you know what I mean? When you want a cookie that’s a little better for you but isn’t all cake-like, mushy, and flavorless? I did a little Googling and found this original recipe. I did a little tweaking and this is what I got.
Oh yeah. These definitely fit the description. Puffy, soft, and full of banana flavor, these might be my new go-to cookies. In fact, they were so good that one of Fabio’s coworkers offered to pay me to make them again. Did you
hear read that? Pay me!! Like, at least $20 (haha we are still negotiating the price…). They are that good.
Here’s how they came together.
I started off by preheating the oven to 350 degrees. Then I baked two bananas in their peel in the oven for about 10 minutes until the peel was completely brown and the bananas were soft inside. I just put them right on the rack. It sounds weird, but this is what gives it all the flavor. Yummmm.
Once the bananas were cooked, I took them out of their peels and mixed them in with the sugar and butter mixture. Then I added 2 eggs and 1 tsp. of vanilla.
Then they were ready to eat!
- 2½ cups of whole-wheat flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- ½ cup of brown sugar
- 1 cup of sugar
- ½ cup of butter at room temperature
- 2 bananas
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 cups of semisweet chocolate chips
- Preheat oven to 350 degrees.
- Bake bananas in their peel for 10-12 minutes until the skin darkens and they are soft inside.
- Whisk all dry ingredients together (flour, baking soda, and salt).
- In a separate bowl combine butter and sugars with an electric beater until well incorporated then add eggs, bananas, and vanilla. Bananas will be hot so you may want to wear an oven mit while adding them to the bowl.
- Stir dry ingredients into wet ingredients then add chocolate chips.
- Using a tablespoon, drop cookie dough onto cookie sheet bake for 12-15 minutes.
If all else fails this recipe would be perfect for my cookie swap at work. Semi-healthy and delicious!
Question of the day: What are your favorite holiday cookies?
My mom makes pretty amazing sugar cookies and green holiday snickerdoodles. Yummm. I also really love those little peanut butter cookies with Hershey kisses in the middle, but they’re not really a tradition in my family. I guess I like when other people make those 😉 haha!