GF Banana Whoopie Pies with Fluffy Peanut Butter Filling

So I have been on hiatus planning some things that I will blog about later and I'll get right to the point and post some of this summer's creations. One thing I love to make is whoopie pies, and if you are from the northeast like I am, you know that there is a science to the perfect one. You need to have a fluffy cake that is the perfect balance between fluffy, but not too dry, and moist, but not too fudgey. Then the filling needs to be fluffy, but gritty, and flavorful, but not too sweet.

When we found out my husband was having trouble with gluten, I thought that my baking life was over. Years of perfected recipes were lost to food allergies. However, that is not the case. It took a little while but I was finally able to find a combination that makes whoopie pies that are close to the original and no one can really tell the difference. These would be vegan except for I used butter in the filling.

Cakes:
2c of all purpose GF Flour
1tsp of xanthum gum
1tsp baking soda
1tsp salt
3 very ripe banana
1/4c coconut oil, melted
1/4c apple sauce
1tsp vanilla

1. Preheat oven to 350 degrees
2. Sift together dry ingredients and mix together wet ingredients in separate bowls.
3. Create well in center of dry ingredients and add wet into it and mix quickly. The dough will thicken as it sits, so you want to get it mixed quickly. It will look like think play dough.
4. Scoop by the tablespoonful onto cookie sheets (I do two sheets at a time).
5. Start by baking 7 minutes (one sheet top rack and other the bottom rack), then alternate and continue baking an additional 7 minutes.
6. Remove from oven and let sit on sheets for at least 15 minutes while cakes firm. 

Filling:
1 stick of butter, cubed and chilled
pinch of salt
1/2c peanut butter
2c powdered sugar
1TB milk (if necessary)

1.  Whip butter and salt in mixer on medium until creamy.
2. Add peanut butter and continue to beat until fluffy (should lighten in color)
3. Add sugar and beat on medium until fluffy. If filling is still dry/stiff, add milk and beat on high until fluffy.

To assemble cakes, take a spoonful of filling and sandwich between two cakes. Best if consumed right away, but you can keep left overs in the fridge up to a week and let reach room temp before eating.

Hope you enjoy! I'll post more flavors soon!

Whole Wheat, Cream Cheese Chocolate Chip Drop Cookies

Growing up, I could not stomach the taste of wheat bread. I am not sure why and, luckily, it was not genetic because the taste does not seem to bother her. That it not to say that my mom did not try but it took 25 years for me to become accustomed to it. I have begun to convert some of my beloved childhood recipes to include more refined and whole grain ingredients, which includes chocolate chip cookies.

• 4oz cream cheese
• 1 stick of butter, unsalted (room temp)
• 1/2c brown sugar, packed
• 1/4c turbinado sugar
• 1 large egg
• 1 1/2ts vanilla
• 1/2ts baking powder
• 1/4ts salt
• 1 1/4c whole wheat flour
• 1c semi-sweet/carob baking chips

1. Sift together dry ingredients and set aside. Preheat oven to 350.
2. Cream together butter and cream cheese then add sugars until uniform.
3. Add egg and vanilla and mix well.
4. Add dry mixture and mix until just combined then fold in chocolate chip.
5. Drop cookies by the spoonful onto a cookie sheet and bake for 12-15 minutes. Let sit on the pan to finish setting before removing to cool on rack. 

5 Ingredient Banana Cookies

Good food does not have to have dozens of ingredients and you should be able to recognize most of them. Since having my daughter three years ago, I have tried to make a couple commitments to my family. One is "If I can make it, I will or we don't eat it." By doing this, I control the portions and the quality of the components in each recipe. I am not going to lie, this IS NOT EASY. I work and have several commitments but my husband and I owe it to our daughter, who is at the mercy of what we feed her. 

The other is "Keep it simple and in it's most basic state when ever possible." This goes back to my first statement as well as adding the component of ensuring that food retain as much nutrients as possible. We are always teaching our kids that they are perfect just the way they are, why would produce be any different?, because eating food is not just about fulfilling cravings but also about giving our body what it needs to stay healthy, which will in turn make you happy. Food contains macro- and micronutrients and the more you process food the more they are damaged and cannot carry out their functions. There are somethings that we cannot avoid cooking, such as many meats, fish and certain vegetables. But on the same token, not all foods need you to cook them. 

Before I digress too far, I'll share with you a cookie recipe that my daughter cannot get enough of. It relies on the natural sweetness of its components without adding anything else. They are the texture of a moist granola bar and taste like banana bread.

• 3 overripe bananas
• 1/2c of oil (I prefer 1/4c sunflower and 1/2c walnut)
• 1tsp vanilla
• 3c Old Fashion oats
• 1/2c dried fruit or shredded carrots

Mix ingredients in order and let sit for 15 minutes. Scoop by the tablespoonful onto a baking sheet and make in a preheated 350 degree oven for 20 minutes, remove, cool and enjoy!