Banana Bread

I came across this recipe on Pinterest, and changed a few things here and there, so even though this title sounds generic trust me on this:  IT IS SO GOOD!!!  I tell you what, I think coconut oil is the best thing in the world (almost, because I love a lot of foods, and things) and I choose it over butter in recipes whenever I can!  This recipe is good for one large (9x13) loaf pan or two smaller pans (not sure what the dimensions are).  Enjoy!

I N G R E D I E N T S

--3/4 cup of sugar

--1 cup coconut oil, measured melted

--2 eggs

--2 large bananas, about 1 cup

--1 1/2 cup all purpose flour

--1 tsp. baking soda

--1 tsp. salt

--1/2 cup greek nonfat yogurt

--1 tsp. vanilla

 --First things first, preheat the oven to 350 degrees.  Choose which pan size you would like to use, and spray it liberally with cooking spray.

 --In the bowl of an electric mixer, combine sugar and coconut oil and blend until incorporated.

 --Add in the two eggs, and mix until smooth.

 --In another bowl, combine the flour, baking soda, and salt.

 --Add the flour mixture to the sugar mixture and blend until all incorporated.

 --With your bananas, peel them and mash them until it's a consistency you like.

 --Measure out the yogurt,

 --And add the yogurt, bananas, and vanilla to the mixture.

 --Divide the mixture into the pans, or pour it into the large one and put in the oven for about 55-60 minutes, or until the top is darkened and browned.

 --Allow the bread to cool about five minutes before flipping it onto a cooling rack.

 --It's okay if the top of the bread is a little dark.  The coconut makes the crust the best part!

 --Flip the breads onto the rack and allow to cool completely before cutting it.

 --But I had to take the end while it was warm!

XOXO

Valentine's White Chocolate Cookies

from thepioneerwoman.com

Yay for Valentine's Day!! Yay for this holiday to excuse any indulgences in chocolate-related treats or heart-shaped edibles.  It's love day, and I'm going to enjoy it.  And these cookies will make the day even better, promise!

 I N G R E D I E N T S

--2 1/2 sticks softened butter

--2 cups sugar

--2 cups flour

--2 eggs

--1 1/2 tsp. baking soda

--1 tsp. salt

--3/4 cup unsweetened cocoa powder

--1 tbsp. vanilla

--1 1/2 cup semi-sweet chocolate chips (i used mini ones)

--2 cups white chocolate chips

--Valentine's M&Ms, for cookie tops

 --Preheat the oven to 350 degrees.  Meanwhile, in the bowl of an electric mixer, dump in the softened butter.

 --Add the sugar, and mix it on medium speed until it creams together.

 --Like this.

--Then, with a rubber spatula, scrape down the sides of the bowl and give it another mix.

 --Perfect.

 --Next, crack in two eggs, beating each one at a time until combined.

 --Add a tablespoon of vanilla,

 --And mix until it's all combined.

 --In a separate large bowl with a sifter, combine the flour and cocoa powder,

 --And to it add baking soda,

 --And salt.

 --Sift these ingredients, and this will help the texture of the cookies to be light and fluffy!

 --Now in batches of about 1/2--1 cup, add this to the butter mixture with the mixer on low speed (unless you'd like a cloud of cocoa dust to come upon you).

 --Turn the mixer off, scrape down the sides of the bowl, and give it another mix.

 --Now for the good part.  Add in the semisweet chocolate chips,

 --As well as the white chocolate chips.  Mix until all the chips are evenly distributed throughout the batter.

 --TRY YOUR VERY BEST TO REFRAIN FROM SNITCHING THIS BECAUSE YOU WILL HAVE NO COOKIES LEFT.

[sorry for the yelling]

 --Scoop the cookies onto a cookie sheet using a scooper (it'll save so much time) and allow enough space for the cookies to grow a little.

 --Option for the holiday:  press on a few M&Ms on top of each cookie to add a little color to them!  Then let them bake about 9-11 minutes until formed on the top.

 --Keep them on the cookie sheet about five minutes before transferring them to a cooling rack.

 Happy Valentine's Day!!

XOXO

Coconut Chocolate Chip Cookies

from homecookingmemories.com

I have been on a coconut oil kick lately. (<--is that a thing??)  My sister's mother-in-law has this amazing recipe for granola with coconut oil in it, and I've made it approximately 3-4 times this week alone.  I will have to post that another time.  But the secret to why these cookies are so good and special will be revealed later but I promise you these will be one of the best chocolate chip cookies you try!  (Plus it's a little bonus that the coconut oil replaces butter, yeah?)

I N G R E D I E N T S

--1/2 cup sweetened coconut flakes

--2 1/4 cup all purpose flour

--1 tsp. baking soda

--1 tsp. salt

--1 cup coconut oil (do not melt it)

--3/4 cup granulated sugar

--1 cup light brown sugar

--1 tsp. vanilla

--2 eggs

--2 cups semisweet (or milk, I used milk) chocolate chips

--Preheat oven to 350 degrees.  In a saucepan over medium heat, pour in the coconut flakes and stir around continually until they turn golden brown.  Once golden brown, immediately turn off the heat and transfer to a bowl to allow them to cool.

 --I truly believe THIS is the reason for these cookies to taste so so good.  The toasted coconut does wonders to my taste buds.

--In a separate bowl, combine the flour, baking soda, and salt and set aside.  In the bowl of an electric mixer, beat coconut oil with the two sugars until fluffy (like pic above).  

--Add in a teaspoon of vanilla and mixed until combined.

 --Beat in each egg, one at a time, mixing until fully incorporated each time.

 --Now, little by little add in the flour mixture to the sugar mixture, beating until it all comes together.

 --It will look pretty thick.

 --Reach for those beautiful coconut flakes...

 --And chocolate chips, and mix them in until it is all combined.

 --Time to scoop!

 --Using a small ice cream scooper, divide the cookies onto a cookie sheet lined with parchment paper.

 --Make sure to allow your cookies some room to grow while in the oven.

 --Bake for 8-10 minutes, or until browned on the edges.  (As you can see, I could've left a little more space for my cookies.  Oh well!)

 --Transfer to a cooling rack and then eat one while they're hot.

 --Can anyone even tell there are some missing??

E N J O Y