This week’s cookie is one that I personally like. While it can technically be made any time of the year (as are most cookies), I personally like cinnamon flavour around this time. It makes you feel warm and brings forth visions of sitting by the fire while sharing these cookies with your loved ones. Oatmeal cookies have always been a favourite of mine. I like the more chewy ones over the crisp cookie. So this cookie is perfect for that reason.
This is another drop cookie. It’s one of the easiest cookies to make. You can try other drop cookies, like my molasses drop cookies, or the Newfoundland classic, scrunchies.
I’m just going to dive right in with this one. You’ll need to mix your brown and white sugars with the oil in a bowl with the mixer on medium. Add the egg and vanilla. Mix well. Then add the banana, coconut, and raisins. In a separate bowl mix together the flour, salt, baking soda, and cinnamon. With your mixer on low, slowly add the dry ingredients until clear. Then add the oatmeal. I’ve used quick cooking oats for my cookie, but you could use regular oats for an even more chewy cookie. Mix until well combined.
I let my batter sit in the fridge to firm up a little. You want the batter to be a bit cooler for scooping. Just throw it in the fridge for 30-45 minutes. While that is happening, you can preheat your oven to 350F. The cooler batter will mean that the cookies won’t spread as much as a batter that is at room temperature. Because these cookies are only about a couple of inches across after baking, I though it was a good idea to chill the dough.
Scoop onto a parchment or Silpat lined cookie sheet and bake for 12-14 minutes. The cookies will be a nice brown colour when done, with slightly darker edges. Again these cookies freezer very well, so if you make them today, you can store them away until the holidays.
In a large bowl with the mixer on medium, combine the brown sugar, granulated sugar, and oil.
Add the egg and vanilla. Mix well.
Add the mashed banana, shredded coconut, and raisins. Combine.
In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Mix with a whisk until all the ingredients are evenly distributed. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
Add the oatmeal and mix until combined. Transfer batter to fridge to cool for 30-45 minutes.
Preheat oven to 350F. Scoop batter onto parchment of Silpat lined baking sheets with a couple of inches between scoops.
Bake for 12-14 minutes until the cookies are lightly browned and the edges are a little darker. Let cool on sheet for 5 minutes and then transfer to rack to cool completely.
For the longest time I thought everything my mother created in the kitchen was a Newfoundland invention. When I was a youngster she would make cabbage rolls from scratch. She would make the filling and boil the cabbage and spend the afternoon rolling them up and baking them for supper. Same with Chinese food. She would cut up pieces of chicken, dip them in batter and deep fry them. Then she would make her own sweet and sour sauce and serve them with stir fried veggies and rice. I thought both of those dishes were Newfoundland recipes. Later, when I was older, I found out that those recipes weren’t authentic to just Newfoundland. But that’s the great thing about food, it becomes authentic to the person making it.
As a baker I’ve learned how to do pastries and breads from around the world. I’ve made baguettes from France, Victoria sponges from England, Swiss meringues, and countless others. But when I try a recipe and I get comfortable with it, then I can experiment and make authentic to me. I can add my ingredients and my take on the recipe. So that’s what I’ve done with this basic banana muffin recipe.
I’ve added the richness of buttermilk and the sweet cinnamon sugar to just give it my spin on a classic muffin. Yes, you can find many, many, many banana muffin recipes out there, but I haven’t found one that adds the cinnamon sugar on top. And that’s the great thing about recipes. You just tweak it a little and it becomes yours.
So, enjoy these wonderful buttermilk banana muffins with a nice cup of tea. And who knows, maybe you’ll change it up to make it your own and it will be just as good, if not better. Remember to invite me over so we can swap!
A moist banana muffin with the slight tanginess of buttermilk and sweet sugar cinnamon topping.
2cupsAll purpose flour
1cupmashed bananaabout 3 bananas
1/2cupbutter or margarinemelted
Preheat oven to 400F
In a large bowl combine the flour, sugar, baking powder, cinnamon, and salt. Use a whisk to mix thoroughly.
In a large bowl with your hand mixer combine the mashed bananas, buttermilk, egg, and vegetable oil. Turn the mixer to low and slowly add the dry ingredients. Blend until you cannot see any flour. Do not overmix.
Transfer the batter to greased or lined muffin tin. Using a scoop, fill each until 3/4 full. Bake on middle rack in the oven for 20-25 minutes. The muffins should be slightly brown around the edges.
Let cool for a couple of minutes in the pan and then transfer to a rack to cool completely. Meanwhile combine the remaining cinnamon and sugar in a small bowl for the topping.
Once the muffins have cooled, take one and first dip in the melted butter, shaking off any excess. Then dip in cinnamon sugar.
It took me a little while to think about what I wanted to write for this post. Usually I try to connect it with Newfoundland or some childhood memory I have growing up there. But I got to thinking that this is my blog and I can just post a recipe of something I like to make. I’m a Newfoundlander, so that’s the most connection you’re gonna get. If you want something with a stronger history, try my recipe for Twelfth buns or apple pandowdy. They’ll give you a bit more history of the province as well as something yummy to eat.
One thing businesses are well at doing is marketing. When you’re walking through the mall and suddenly you’re bombarded with that lovely scent of baking mixed with cinnamon. You know that there’s a cinnamon bun kiosk somewhere nearby and that heavenly smell is coming from there. You wander over and see the rows of fluffy cinnamon buns smeared with the rich, smooth cream cheese icing. My mouth is watering just thinking about it. I know that I can’t stop at one bite. Next thing I know there’s an empty plate where that massive cinnamon bun once was.
This rice Krispie recipe will have the same flavours as those wonderful cinnamon buns you can find in the mall, but with a lot less guilt. The rice Krispie base is spiced with cinnamon and there’s a little more marshmallow than a normal rice Krispie treat to give it that extra soft bite. On the top of course is the cream cheese icing, except this time it’s in a nice, manageable swirl sprinkled with cinnamon. The perfect bite.
So you’re going to make the rice Krispie bottom layer like you would with the regular batch of rice Krispie treats. Melt the butter in a large saucepan under medium/low heat. Once the butter is melted add the marshmallows and stir occasionally until you see no more bits of marshmallow left. It should be a smooth consistency. Remove from the heat and add the vanilla extract, cinnamon, and rice Krispie cereal. Working quickly transfer the mixture to a 10X15 parchment lined cookie sheet. Spread the mixture evenly to the edge of the pan. You can use a spatula or your hands. I like to use my hands by just quickly running warm water on them and quickly pressing the mixture down. You may have to do this a couple of times if your hands become too sticky. Once you have an even layer set the pan aside for the mixture to set. About 30 minutes.
While that is setting, make the cream cheese icing. Both the butter and cream cheese should be at room temperature before mixing. With your paddle attachment on your stand mixer, or using your hand mixer, mix the butter and cream cheese on medium until smooth. You shouldn’t see any lumps in your batter as this will clog the piping tip later. Turn the speed down to low and slowly add the icing sugar a cup at a time until you have a smooth consistency. Do not be tempted to add the icing sugar all at once, unless you want your kitchen to look like the set of a winter wonderland. Add the vanilla extract and milk and turn the speed back up to medium. Mix well until light and fluffy. If the batter seems too thick add a bit more milk, but only a teaspoon at a time. Conversely add more icing sugar if it’s too runny.
Back to the rice Krispies. With a two-inch round cutter, cut out individual circles. With my batch I got about 48 circles. You can place the cutter pretty close to each circle as there isn’t any spreading, and you’ll be covering them with the icing anyways.
Remove the rice Krispie parts from in-between the circles with a knife or small spatula. They can be used and reshaped for another project if you like, but I just had them as a snack.
Now that you have the little circles ready, grab your icing. Place a Wilton #6 tip in your piping bag and fill with the icing. You can also just use a disposable plastic bag with the corner cut off, but your piping may not be as smooth. Starting at the center, make a spiral going out the edge. Repeat with the remaining rice Krispie circles. Sprinkle with cinnamon.
As I said before, I got about 48 treats with my batch. You could use a larger circle which would give you less, of course. If not serving right away, keep refrigerated for a maximum of three days. Let them come to room temperature before serving. Enjoy these cute little cinnamon bun treats.
A perfect size to satisfy your cinnamon bun cravings.
Rice Krispie base
6cups Kelloggs Rice Krispies
Cream Cheese icing
8oz.cream cheeseone brick
2-3tbspmilkany kind will do (skim, 1%, 2%, or whole)
Rice Krispie base
Melt butter in a large saucepan under medium/low heat. Add marshmallows and stir until melted completely.
Remove from heat and stir in the vanilla extract. Quickly add the cereal and cinnamon. Transfer to a parchment lined 10X15 cookie sheet. Press down to evenly spread the mixture to all sides of the pan. You may use a spatula or your hands. Your hands should be slightly damp to prevent the batter from sticking.
Set it aside to cool and set. Minimum 30 minutes.
Cream Cheese Icing
In a stand mixer with the paddle attachment under medium speed whip the butter and cream cheese until smooth. Add the vanilla extract and turn the speed to low.
Slowly add the icing sugar a cup at a time until it's all incorporated. Mix on low until incorporated. Add the milk to smooth out the icing.
Building the bites
After the rice Krispies have set, use a two inch round cutter to cut out circles. Remove the excess for later, or to snack on.
Place a Wilton #6 tip in your piping bag and fill with icing. Carefully pipe spirals on the top of each rice Krispie treat. Sprinkle with ground cinnamon.
Kelloggs has not endorsed or compensated me in any way for this post. All opinions are my own. All images are property of Gutfounded. If used please acknowledge the source.