Frosted Banana Cookies

Here for your consideration is yet another way

to use up those bananas that are sitting on your counter!

The cookies, while they are tasty - are elevated to another level

with the browned butter frosting.

I'd never made browned butter frosting before,

but I LOVE BUTTER. So how could I go wrong?

It is fantastic.

Frosted Banana Cookies:

1/2 c. shortening

1/2 c. butter, softened

1 c. white sugar

2 eggs

1 c. mashed banana's

1/2 c. evaporated milk

1 t. vanilla extract

1 t. distilled white vinegar

3 c. flour

1 1/2 t. baking soda

1/2 t. salt

1 c. walnuts (optional)

Mix together the first 8 ingredients until light and creamy. Add dry ingredients and mix until it comes together.

Chill for 1 hour.

Drop by teaspoon onto a greased cookie sheet about 2 inches apart. Bake at 350 degrees for 12-14 minutes.

Let cool then frost.

Browned Butter Frosting:

1/2 c. butter

2 1/2 c. powdered sugar

1/4 c. heavy whipping cream

1 t. vanilla extract

Place stick of butter in a small saucepan and set it over low heat. It is best to not use non-stick or a dark coated pan in this step because it will be difficult to tell when the butter has turned brown. Let the butter melt over low heat and turn a caramel color, about 15 minutes. Watch carefully so the butter doesn't burn. Once it has turned a nice medium brown color, remove from the heat. Pour the butter into a medium bowl. Immediately add the powdered sugar, whipping cream and vanilla. Mix well with electric mixer until the frosting is smooth and thick.

Bon Appetit!

P.S. I did try some with a whipped chocolate frosting, but I fell so deeply in love with the Browned Butter Frosting that the chocolate didn't even appeal to me. You may enjoy chocolate though.

Chocolate Chip Pretzel Cookies

I love the salty and sweet combination in this classic cookie. I like to use chunks of chocolate, like chopped Hersey Kisses. Any kind of pretzels will do--just give them a good smash with a rolling pin and throw in!



3/4 C butter, softened
1 C sugar
1/2 C brown sugar
1 egg, room temperature
1 1/2 tsp vanilla
2 C flour
1 tsp baking soda
1/2 C crushed pretzels
1 1/2 chocolate chips /or chunks


Line a cookies sheet with parchment paper and preheat oven to 350 degrees.

Cream butter and sugars until fluffy, about 3 minutes. Add in the egg and vanilla; beat well. Mix the flour and baking soda together and then beat in.
Stir in the pretzels and chocolate. Scoop out onto the cookie sheet and bake 10-13 minutes. Let the cookies rest for 5 minutes before taking off of the cookie sheet. Place on a wire rack to finish cooling. Bon Appetit!

Penne with Sun-dried Tomato Pesto

I love any kind of pasta-- especially anything from Giada. Start to finish, this really tasty, flavorful pasta dish comes together in 20 minutes--( but tastes like it took a whole lot longer!)


Cook 1 lb of pasta in boiling, salted water, for approximately 12 minutes, or until tender.

While the pasta is cooking, make the pesto. You will need:

1 270ml jar (9 oz) of sun-dried tomatoes packed in olive oil--do not drain
2 garlic cloves
1 C packed, fresh basil leaves
salt and pepper

Put the above ingredients in a food processor and pulse a few times until the tomatoes are finely chopped. Scrape the pesto into a bowl and stir in:
1/2 C freshly grated Parmesan cheese. Set aside.

When the pasta has finished cooking, drain, reserving 1 C of the cooking water.

Add the pasta to the pesto, tossing to coat, adding enough of the cooking water to moisten. Season with salt and pepper to taste. Bon Appetit!