I suspect most of us are familiar with “it’s 5 o’clock somewhere” as an excuse to stretch the parameters of the socially acceptable time to throw back a drink. I tend to have an “it’s 8 o’clock somewhere” attitude when cookies are involved for breakfast. I do not know if this is a terrible (because I’m up before 8 a.m. on a weekend and eating cookies for breakfast) or fabulous (because I’m eating cookies for breakfast) way to live. I choose the latter.
My Secret Recipe Club assignment this month, Daily Dish Recipes, helped me with my fabulous lifestyle. I baked banana nutmeg cookies that are cake-like, finely spiced, and all around delicious. I frosted them with store-bought (it was the path of least resistance) cream-cheese icing and sprinkled them with nutmeg. And then I ate them for breakfast. And lunch. And maybe dinner. (I totally ate these for dinner.)
Daily Dish Recipes is written by Nicole, and she is serious about cooking. You will find a plethora of recipes on her site that will leave you hard-pressed to make just one. For the second SRC in a row, I looked long and hard at guacamole-pasta dish. The breakfast potato skins stuffed with bacon, eggs, and cheese also got my attention.
I also like the culinary bucket lists Nicole shares on her site, as well as her admittance that she adds to the lists at a faster rate than she crosses items off . I have a few must-tries and would-like-to-dos rattling around in my head that are probably going to require putting in writing in order to get done. The culinary list seems like a great way to start. Eating dessert for breakfast is already crossed off. You should try it too. Enjoy!
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ⅓ cup butter, softened
- ⅓ cup shortening
- 1 teaspoon vanilla
- 2 eggs
- 2-3 very ripe bananas, mashed
- ½ cup chopped walnuts
- In a medium bowl, whisk together the flour, baking powder, nutmeg, baking soda and salt. Set aside.
- In a large bowl, combine the sugar, butter, shortening and vanilla and beat until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Beat in the mashed banana followed by the flour mixture.
- Fold in the walnuts.
- Scoop by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 350 for 8-10 minutes until the tops of the cookies are very lightly browned.
- If desired, frost when cool and sprinkle with nutmeg or additional chopped walnuts.