Banana Bread Cookies
2 large very ripe bananas
½ cup pure maple syrup
2 tablespoons unsweetened applesauce
1 tablespoon l.c. finns pure vanilla extract
2 cups old-fashioned oats
¼ cup brown rice flour
1 teaspoon baking soda
1 teaspoon l.c. finns cinnamon extract
¼ teaspoon kosher salt
Almond-Butter Cocoa Filling
½ cup unsalted almond butter
1 tablespoon cocoa powder
1 tablespoon plus 1 teaspoon pure maple syrup
1. Make the cookies: Preheat the oven to 350˚ and line two large baking sheets with parchment paper. Set aside.
2. In a medium bowl, mash the bananas and combine with the maple syrup, applesauce and vanilla. (The mixture shouldn’t be too smooth; small chunks of banana are great.) In a large bowl, combine the oats with the brown rice flour, baking soda, cinnamon and salt. Add the banana mixture to the oat mixture and mix until just combined.
3. Using a tablespoon, drop the batter onto the prepared baking sheets, spacing the cookies an inch apart. (Do your best to make them all the same size and shape, because they will be sandwiched together.) Bake the cookies for 10 minutes, rotating the baking sheets halfway through, or until they are golden brown and set but still soft and spongy. Remove the cookies from the oven and let cool on the baking sheets.
4. Make the filling: When the cookies are nearly done cooling, in a small bowl, mix the almond butter with the cocoa powder and maple syrup until combined.
5. Scoop a heaping teaspoon of filling and spread it on the bottom of a cookie. Take another cookie and sandwich them together. Repeat the process with the remaining cookies to make 9 sandwiches total. Serve.
Recipe from Purewow.com
Rice pudding is a quick and tasty dessert that kids love! It’s a great way to use up that all that extra white or brown rice from homemade stir or Chinese take-out.
1. In medium saucepan, bring 1-1/2 c water to boil. Add rice and stir. Reduce heat, cover and let simmer for 20 minutes.
2. In another saucepan, combine 1-1/2 c of cooked rice and 1-1/2 c milk, sugar and salt. Cook over medium heat until thick and creamy, approximately 15-20 minutes.
3. Stir in remaining 1/2 c milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
4. Remove from heat, stir in butter and Vanilla and Cinnamon/Cardamom Extracts.
5. Serve warm.
2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons l.c finns Cinnamon extract or fresh-ground cinnamon
4 teaspoons l.c. finns Ginger extract
1/2 teaspoon salt
Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.
Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.
Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.
When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. Sprinkle them with fine sugar for an extra little crunch, which was very tasty too.