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.
The Surprise Me feature is really cool! I swear it has mind-reading capabilities! I just tried it out and got Peanut Butter Cup Blondies. Yep, it knows what I need. 🙂
I would love more tips on freezing foods/leftovers!