Monthly Archives: December 2012

Banana Coconut Chocolate Chip Cookies

If your freezer is anything like mine that means you have, what appears to be hundreds of frozen bananas! For people who enjoy a nice slice of warm banana bread or a banana muffin this overstock of bananas is not a bad thing, but for those of us, myself included, who do not enjoy banana bread or muffins, this overstock can be a bit of a challenge!

I was actually on the search for a cookie with coconut and I came across this recipe by another blogger, which can be found here and decided that today would be a good day to tackle the banana mania that’s going on in my freezer!

I made a few changes to the recipe, such as adding salt. Why baking recipes neglect salt I do not know, you always want to add even just a pinch of salt to your baking especially if you are using unsalted butter, which I always do 🙂


1/2 cup butter, room temperature
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup of mashed banana (about 2 large bananas)
1 teaspoon baking soda
2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup shredded coconut
1/2 cup chocolate chips (I used mini)

Preheat oven to 350 degrees.

In bowl of mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.

Add the egg and vanilla and continue to beat until light and fluffy again.

In a separate bowl, mix the banana and baking soda. Let sit for 2 minutes.
– I strongly recommend letting it sit as the acid in the baking soda reacts with the banana and really does make the cookies light and fluffy like the original recipe suggests!

Mix the banana mixture into the butter mixture.

Sift the flour, cinnamon and salt into the butter and banana mixture. Beat until combined.

Mix in the chocolate chips and coconut.


Using a 1 1/2 inch ice cream scoop, scoop out batter onto a 9×13″ baking sheet.
– One recommendation I have is to put the batter you haven’t scooped out yet into the fridge until ready to be scooped out. If you don’t do this the cookies don’t hold their shape and melt rather than fluff up and bake…. Trust me 🙂

Bake for 10-13 minutes.

Here is the end result 🙂


Hope you enjoy!


Chocolate Cupcakes

So it’s a nice quiet Wednesday when I get an invite to a birthday dinner for tomorrow. My cousin and I are going to her moms birthday together and on our way we are going to make a quick stop at the local Zhers to pick up some cupcakes for dessert….yea……over my dead body!!

I strongly dislike pre-baked cupcakes that are over frosted with over sweetened icing, so the only next logical solution was for me to bake them. Now I have no problems baking cupcakes, but honestly I suck at decorating cakes and cupcakes, however you know what they say, practice makes perfect!

My first step was to watch a couple of YouTube videos on how to pipe icing and then I proceeded to find an icing recipe that is stiff and forgiving for my “technique” or lack there of.

The cupcake recipe is from Williams-Sonoma (my favourite baking book given to me by my brother!) and the frosting is from Glorious Treats, found here.

Cupcake Ingredients

3 tablespoons cocoa powder
1/4 cup hot water
11/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
3/4 cup granulated sugar
1/2 cup buttermilk, room temperature
1/2 teaspoon vanilla
1/4 cup unsalted butter, melted and cooled to room temperature

1) Preheat oven to 350 degrees and line 12 standard muffin cups with paper liners.

2) In a small bowl, sift the cocoa powder into the hot water and mix.

3) Combine eggs and granulated sugar until well combined in mixer with the whisk attachment.

4) Add the butter, milk and vanilla, then the dissolved cocoa and then the butter.

5) Sift the flour, baking powder, baking soda and salt into wet mixture and mix until combined.

6) Spoon batter into each muffin cup, about half full.

7) Bake for 15-20 minutes, test by inserting a toothpick into the middle of a cupcake, if it comes out clean, they are done.

8) Let cool completely on wire rack and remove from pan.

Icing Ingredients

1 cup butter, room temperature
1/4 teaspoon salt (only if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Food colouring (optional)

1) In bowl of mixer fitted with the whisk attachment, beat butter until completely smooth.

2) Add salt, if needed.

3) One cup at a time, sift powdered sugar into butter, beating after each addition.

4) Add vanilla.

5) Add 1 tablespoon milk.

6) Add the remaining 2 cups of powdered sugar beating after each cup.

7) Add 1 tablespoon of milk and food colouring ( if desired) and beat until mixed.

I filled an icing bag (ziplock bags work too) and fitted it with a piping tip, you can use anyone you wish.
I then started at the outer edge and piped in a circular motion towards the centre until cupcake top is iced.

Here is the end result!


In the end, this cupcake event was not as terrible or as horrible as I imagined it to be, so I’m actually excited for my next cake or cupcake decorating!! 🙂

Hope you enjoy!