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According to my mom, when I was a small child I couldn’t get enough bananas. I ate so many that I came to hate them instead of love them. I wouldn’t eat them for years. Not by themselves, not in Jell-o, not in a smoothie. It took well into adulthood for me to give them a try again. Shocker: I no longer hated bananas. They never did become my favorite food, but they have their uses. One is as a base recipe for two-ingredient cookies. Full disclosure: I’ve never made these with just two ingredients.
- Mix two smashed bananas (peeled, of course 😉 )with one cup of quick-cook oatmeal.
- Spoon onto greased cookies sheet and bake at 350 degrees Fahrenheit for about 15 minutes.
Now for the fun part. Mix-ins take these from basic cookies to specialized goodness. Here are two of my favorite combos, but I encourage you to get creative.
- 1 tsp. cocoa powder
- 1/2 tsp. chia seed
- 2 Tbsp. honey
- basic recipe
- 1/3 cup dried blueberries
- 1/2 tsp. cinnamon
- 1 tsp. of shaved white chocolate
- 1 Tbsp. chopped pecans
- 1 Tbsp. honey
A little less than a year ago, I discovered Marketing for Romance Writers. I’d recently finished my first manuscript and was Googling about publishing options and whatnot. It was one of the best groups I’ve ever stumbled upon. Thanks to their Write Place, Write Time pitch event, I learned how to write a killer log line and pitch, which ultimately landed me two offers. My debut novel, To Hiss or to Kiss, was released in March.
Now they are gearing up for A Taste of Summer Camp, to be held July 12th-14th. I’m pleased to kick off a month and a half of blog posts promoting this wonderful event and sharing great recipes. Romance authors, join MFRW’s Yahoo group today so you don’t miss out on this excellent learning opportunity.
In honor of the variety of romance out there, here’s a cookie that has plenty of sweet with a nice kick of spice.
Sweet and Spicy Chocolate Crinkles
- 1/2 cup shortening
- 1 2/3 cups sugar
- 2 teaspoons vanilla
- 2 eggs
- 6 1/2 tablespoons cocoa powder
- 2 1/2 tablespoons oil
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cayenne pepper
- 2 cups flour
- 2 teaspoons baking powder
- 1/3 cup milk
- powdered sugar to coat
Cream shortening, sugar and vanilla. Beat in eggs. Add cocoa, oil, cinnamon and cayenne and blend. Alternate flour and baking powder with milk. Form into 1 to 1.5 inch balls and roll in powdered sugar. Place on greased cookie sheet and bake at 350 degrees for 12 minutes.