Fall is in full swing in our house.
Mini pumpkins to use as a centerpiece in our kitchen—purchased. You know, because I have so many visitors to the sarcastic kitchen these days…
Purchase canned pumpkin puree—double check! Gotta get that stuff now before everybody else jumps on the holiday cooking bandwagon and I am the only food blogger on the internets without a pumpkin recipe on her lil’ blog.
Start my annual stock the freezer with soups, sauces, and chili tirade—in the process. One soup and one chili made and frozen. Trust me. You never know in Chicago when it is going to suddenly switch from beautiful fall to snowy/sleety winter.
Purchase the first Pumpkin Spiced Latte—not quite yet. I have this feeling it is going to go back to 85 soon so I want to wait until October for that one.
Restock cinnamon and nutmeg supply. Check!
Start baking for fall or at least planning fall inspired items for the blog—kind of check. I haven’t started making my usual fall go to, pumpkin cheesecake bars, but I have better things planned.
Like these banana bread cookies. They have warm chunks of banana, melty chocolate, nutty brown butter, and just a dash of cinnamon. It is the perfect (non-pumpkin) fall cookie.
Banana Bread Cookies
Serves: 2 1/2 Dozen Cookies
- 1 Cup (2 Sticks) Plus 1 Tablespoon Unsalted Butter, softened
- 1 Cup Granulated Sugar
- 1 ½ Teaspoons Pure Vanilla Extract
- 1 Teaspoon Molasses
- ½ Cup Packed Light Brown Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 2 ¼ Cups All-Purpose Flour
- 1 Teaspoon Cinnamon
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Cup Semi-Sweet Chocolate Chips
- 1 ½ Cup Walnuts, Chopped
- 2 Ripe Bananas, diced
- Brown one stick of butter and one tablespoon of butter in a small saucepan over medium heat. You want to melt the butter and heat it for about five minutes until it gets golden brown and has little brown bits floating in it. Once the butter has browned, remove from heat, and pour into a small bowl making sure to scrape all the bits out of the bottom of the pan. Set on the side to cool.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the remaining stick of butter along with the granulated sugar. Cream on medium speed for five minutes until light and fluffy.
- Scrape down the sides of the bowl and then add the vanilla and molasses. Beat until incorporated. Add the brown butter along with the brown sugar and beat for two minutes until incorporated. Add the egg and egg yolk beating for a minute in between each addition.
- Whisk together the flour, cinnamon, salt, and baking soda in a medium mixing bowl.
- Add the flour mixture all at once to the butter mixture. Beat on low until almost fully incorporated. Remove the bowl from the stand mixer and fold in the chocolate chips, walnuts, and banana by hand.
- Cover the bowl with plastic wrap and chill in the refrigerator for a half an hour while the oven preheats.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- After a half an hour, remove the dough from the refrigerator and start rolling tablespoon-sized scoops of dough into balls. Place them on the baking sheets about two inches apart. Bake for 12 to 14 minutes until lightly browned on the outside but still soft on the inside.
- Remove from the oven and cool on the baking sheet for five minutes then transfer to a wire rack to finish cooling completely.