ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Sunday, May 24, 2009

Caramel Frosted Banana Drops

Welcome to Day 1 of Going Bananas Week! We're gonna start with a cookie and then branch out from there. Some quick banana conversions for your reference: 1 large or 1 1/2 medium bananas mash to about 1/2 cup. When a recipe calls for a number of bananas, use medium-to-large. When it calls for a measurement of mashed banana, do as you're told. Use the above conversion to guess how many you'll need, but measure to be sure.

Regarding these lovely cookies, I'm not gonna lie to you. The frosting is super sweet, making these goodies ultra sugary. At first. There's something about them, I'm not kidding, that they actually become better over time, even a week or more later. My mom said penuche, which the frosting is close to, is always better after it "cures", or sits for awhile. I can't explain it, but now I'm a believer.

I had to make the frosting twice because Pillsbury's instructions sucked, and the first try was a disaster. So I went to The Cake Mix Doctor for some caramel frosting help, and got a few details filled in. Yummy.

In the end it was delicious but when it came to taking the picture, just too BEIGE so I embellished with chopped nuts and banana chips - do what you like.Cookies:
1 cup firmly packed brown sugar
1 cup unsalted butter, softened
1/2 cup mashed banana (1 large or 1 1/2 medium)
2 tsp vanilla
2 1/3 cups all purpose flour
1/4 tsp salt
3/4 cup chopped walnuts or pecans

3/4 cup firmly packed brown sugar
1/4 cup unsalted butter
2 to 4 T milk
1 1/2 to 2 cups powdered sugar
pinch of salt
1/2 tsp vanilla

1. Preheat oven to 350. In large bowl, combine brown sugar and butter; beat until light and fluffy. Add banana and vanilla; blend well. Add flour and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart on parchment-lined baking sheets.

2. Bake for about 12 minutes or until light golden brown. Immediately remove from cookie sheets to cool completely before frosting.

3. For the frosting, in a large electric mixer mixing bowl sift the powdered sugar. In a small saucepan melt butter over medium heat. Add brown sugar and cook over medium heat, constantly stirring, for about 2 to 3 minutes until well combined. Add milk and stir well. Bring to a boil, stirring. Pour hot brown sugar mixture over powdered sugar and mix using the whisk attachment. Add vanilla and mix well. Add more powdered sugar or milk to achieve spreading consistency.

4. Frost cooled cookies and top with nuts if desired. Frosting may thicken while using; just add some milk a teaspoon at a time and mix to soften. Makes about 3 1/2 dozen

Recipe from Pillsbury Best Cookies Cookbook

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