I asked a few weeks ago on my Facebook page what my blog readers wanted to see. I haven’t made many changes in recent years and the blog has been in a bit of “maintenance mode” only since…well, kids. I’m cooking, I’m baking. But sometimes I’m just surviving and dinner is simply whatever I can pull first and fastest from the fridge (and one huge reason I don’t keep crap on hand!).
One suggestion was a “Surprise Me” button. Let me just say that I’ve never seen such a thing. A little research and a few correspondences later, and…YOU GUYS! It’s SOOOOOOOO cool!
Not sure what to make or what sounds good? Click “Surprise Me” from my homepage – a past post/recipe will be randomly generated. Doesn’t look good? Try again. And again, but I hope it doesn’t take too many clicks. There’s a little bit of everything on this blog…and nearly 2,000 recipes to choose from. There’s something for everyone and now it’s literally just a click away.
I must admit, I’ve been surprising myself lately and bringing back some of the oldies but goodies. Meal planning has just gotten a whole lot more efficient and delicious!
Another suggestion was to include more kiddo recipes. I like this suggestion a lot, but if you follow along, you know I don’t fall into the whole “kid food” school of thought. Food is food. Just a few nights ago, Shea was downing my wedge salad like it was the best thing she’d ever tasted. Piper may be a bit more tricky, but I have every intention of holding strong with my lack of kiddo adaptations.
That said, certain foods do appeal more to kids – finger foods, items you can pull from the freezer, things that are straight-up GOOD. These Banana Bread Breakfast Cookies check all of those boxes and then some. I never knew having more bananas than I know what to do with was ever such a great problem (and yes, that’s why this recipe makes SO many cookies…plus, you’ll want to freeze some to enjoy week after week!).
- 2 cups banana puree (about 6 medium ripe bananas)
- 1 cup honey
- ¾ cup coconut oil, melted and cooled slightly
- 8 eggs
- 2 tsp vanilla extract
- 8 cups old fashioned oats
- 1 cup wheat germ
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 1 cup walnuts, chopped
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, mash bananas against the sides of the bowl using the backside of a fork until few lumps remain. Whisk in honey, coconut oil, eggs, and vanilla extract.
- In a second large bowl, whisk together the oats, wheat germ, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the banana mixture, mix until combined. Fold in the walnuts.
- Using a ⅓ cup scoop, scoop batter onto prepared baking sheet. Flatten with the palm of your hand and shape, if needed, into a circle. Note: cookies will not spread.
- Bake for 23-25 minutes or until golden. Remove from oven and allow to cool for about 10 minutes before removing from baking sheet. Repeat with remaining batter.