I went to a wedding this weekend and they served polenta.
I’ll let you use that as an indicator for how wonderful the wedding was. So I decided I’m totally adding polenta, along with a goat cheese + arugula + walnut salad, to my foods-I-want-at-my-wedding list. This wedding ceremony was also outside in beautiful Colorado weather. At one point a bunny hopped across the lush lawn that the ceremony was on and I was like, “could this be anymore like a fairytale?”
But then, as was mentioned before, there was polenta. So yes, I guess it was even more fairytale-y. If I wasn’t having a wedding in Houston in December, I would have the wedding outside in a heartbeat. Even with the unpredictability of Houston weather in December (it could be 30F, it could be 80F), I still have this rather HUGE desire to have the wedding outside. I don’t want my guests to be freezing if it’s cold but we could serve hot chocolate and hot cider and have a speedy, quick ceremony. As much as I’m excited about grad school, having to plan a wedding/honeymoon around it is so beyond unfortunate.
Other than the wedding, the other highlight of this weekend was that I finally made it to Snooze, which I have been wanting to go to for 2 years. It was everything I hoped it would be. I got the Sweet Potato Pancake…so it goes without saying that it was good. But i’ll say it anyways…it was so good. I also split half an omelet which had been stuffed with goat cheese. Houston needs a cute pancake place like Snooze. I’m gonna get on that.
Until I open my pancake restaurant (half kidding/half serious), I just wanna keep making cookies. In particular, these Healthy PB & J Cookies that have been stuffed with a banana slice. They are kinda weird because they are super moist and sticky but they tasted(*) like a peanut butter + jelly + banana sandwich…which tastes like my childhood. And since we all know that nostalgia is the best flavor, you know they were good. These cookies reminded me of summer days spent at grandmas which meant eating french toast for breakfast, drinking ice-cold limeade in between hours of non-stop swimming and making pb+banana sandwiches for lunch.
These are easily my favorite cookies that I’ve made…ever. I love peanut butter. I love bananas. I love cookies. I love a little nostalgia. There was really no way they could have been bad.
*past tense because they have managed to all disappear
Healthy PB & J Cookies Stuffed with Banana Slices
makes 12 cookies
[inspired by How Sweet it is}
1 2/3 cup oat flour (buy pre-ground or just grind oats into a flour using blender/coffee grinder)
1/3 cup + 2 Tbsp dark brown sugar, packed
1/4 tsp baking powder
scant 1/4 tsp salt
3 Tbsp coconut oil, melted
1/3 cup peanut butter (no added sugar)
3 Tbsp honey
1 tsp vanilla extract
1/3 cup jelly/preserves of choice (I used strawberry preserves)
1/2 large banana, sliced into 12 slices
Preheat an oven to 350F. In a small, microwave-safe bowl, combine coconut oil, peanut butter, and honey. Melt coconut-peanut butter-honey mixture in the microwave for 20-30 seconds, or until melted. Set aside and allow it to cool slightly.
In a separate larger bowl, combine oat flour, brown sugar, baking powder and salt. In a (yet another) separate bowl, whisk together the egg and vanilla. Pour in the melted coconut-PB-honey mixture and whisk everything together. Pour the wet ingredients into the dry ingredients and stir until a dough begins to formed. Once dough has formed, gently fold in the jelly using your hands. You want to leave streaks and ribbons of jelly and not just blend it completely into the dough.
Now you’re ready to make your cookies. Take a small ball of dough and flatten it into a circle. Place a banana slice in the center of the dough circle and wrap the dough up around the banana slice. If you need to, grab a little bit more dough to make sure there is cookie dough completely surrounding the banana slice. Place cookie ball onto a non-stick baking sheet and repeat 11 more times. Bake for 12-14 minutes. Allow to cool 1 minute on the cookie sheet before transferring to a cooling rack. Cookies will be sticky so be sure to transfer them to the cooling rack quickly! Since the cookies have quite a bit of moisture, store them in the fridge (not on the counter) for up to a week.