Okay, Saturdays aren't what they used to be. I feel bad for this generation- they got robbed in terms of Saturday morning cartoons. Teenage mutant ninja turtles? Anybody? Yah, it's not worth the kids these days to wake up mad early and eat sugar loaded cereal if there's nothing to distract them from their poor parents.Today I'm volunteering with a a doggie adoption in Shirlington, VA: Lucky Dog Animal Rescue. Come through, adopt a gentle soul. Don't be surprised if a 4 legged friend follows me home. If you know more volunteer opportunities, especially with animals, hit me up!
Here's a recipe I made up on the fly the other day. They were inspired from a banana cookie recipe I saw online. These are not cookies. They're like eating muffin tops! I added quinoa to add texture and flavor. First time baking with the stuff and I really love the dimension it adds. You don't have to use it, but there was some around the house. These muffin tops are great for breakfast and full of banana/coconut flavor! Sprinkle a little confectioners sugar or drizzle honey for sweetness. I liked them as they were!
Oh crap, it's already 11AM! Gotta goooo! Just wanted to throw some loves out there! Hugs and cookies for all! Have a great weekend everyone!Banana, Quinoa, and Toasted Coconut Muffin Tops
1/2 cup softened unsalted butter
1/4 cup white sugar
1/4 cup brown sugar
2 cups all-purpose flour
2 bananas, peeled and mashed
2 eggs
1/4 cup toasted quinoa
1 cup toasted coconut
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon instant vanilla pudding mix (optional)
Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper. Toast coconut and quinoa in a medium skillet till slightly browned and fragrant. Put to the side.
In a medium bowl, cream together butter and white sugar until smooth. Add brown sugar. Beat in eggs, vanilla extract, and banana. Combine flour, toasted coconut, quinoa, baking soda, salt, and instant vanilla pudding (optional); blend thoroughly.
Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 12 minutes in the preheated oven, or until lightly browned.
1/2 cup softened unsalted butter
1/4 cup white sugar
1/4 cup brown sugar
2 cups all-purpose flour
2 bananas, peeled and mashed
2 eggs
1/4 cup toasted quinoa
1 cup toasted coconut
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon instant vanilla pudding mix (optional)
Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper. Toast coconut and quinoa in a medium skillet till slightly browned and fragrant. Put to the side.
In a medium bowl, cream together butter and white sugar until smooth. Add brown sugar. Beat in eggs, vanilla extract, and banana. Combine flour, toasted coconut, quinoa, baking soda, salt, and instant vanilla pudding (optional); blend thoroughly.
Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 12 minutes in the preheated oven, or until lightly browned.
