I have had this recipe for some time and sorta resisted trying them. I tried them last night and let me tell you they were very very good! They had a mild chewiness – I did not add rains to half of this batch and both were very good! You would think since these are made with banana that it would taste like banana – but it only carried a minor flavor of banana. You can make them with whole milk instead of almond milk and you can cut the cinnamon in half or eliminate it all together. I added 1/4 cup dark chocolate chips to half this recipe and they came out perfect. I imagine you could substitute all or part of the raisins with chopped nut or dried cranberries. I highly recommend this recipe!
Please don’t forget Santa’s Elves this Christmas Season because we all know Santa eats all the treats you leave for him. These are made with cheerios. Spray with pan spray with a light coating. Dunk into cinnamon mixture or powdered sugar. Dip into powdered sugar mixed with water and then dunk into chocolate sprinkles or candy colored sprinkles. Imagination is key here and this is a quick and easy project for you to do with the kids to keep them entertained. It is surely something to make a tradition in your home every year and get a few long laughs along the way!
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup water
- 1/2 cup molasses
- 1-1/3 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- MAPLE FROSTING:
- 1/3 cup butter, softened
- 1 ounce cream cheese, softened
- 1/4 cup packed brown sugar
- Dash salt
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
- For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes and pipe a gingerbread man on the top or top it with a cookie gingerbread man. Store in the refrigerator. Yield: 1 dozen.
Fall Leaf Bars
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon each baking powder and ground nutmeg
2 large eggs
1 cup canned pumpkin
6 tablespoons butter or margarine, melted
1/3 cup water
Cheese leaf rilling (recipe follows)
In a large bowl, mix flour, sugar, cinnamon, soda, baking powder, and nutmeg. Add eggs, pumpkin, butter, and
water; beat well. Spread batter in a buttered and floured 10- by 15-inch pan. Drop cheese filling in 24 equal portions (each about 1 tablespoon) equally over surface of batter. With a knife tip, pull edges of cheese into leaf shapes.
Bake in a 350° oven until center of cake (not cheese) springs back when lightly touched, about 30 minutes; let cool. Cut pieces so cheese is in center of each. Serve warm or cool, or cover and chill up to 3 days. Makes 24.
Cheese leaf filling. Smoothly mix 1 large package (8 oz.) cream cheese, 1 large egg, and 1/4 cup sugar.
Per piece: 161 cal. (39 percent from fat); 2.6 g protein; 6.9 g tat (4.1 g sat.); 23 g carbo.; 109 mg sodium; 45 mg chol.