Holiday Time is Almost here!

November 24, 2008 · Filed under Cooking, Food, Guelph, Thyme to Cook, eating, recipes · Tagged , , ,

I plan on doing my decorating this weekend! My cousin and I live in an apartment, with not much room for a tree, so I’m currently thinking up creative ways to make our space feel festive, without making it too over the top, since my cousin isn’t the biggest Christmas fan. Send me your ideas, or tell me how you decorate for the holidays, it might help!

So one of my favorite parts of the holiday season is giving gifts! I love to make my own gifts, but I am often too busy to complete anything. I find that visiting craft fairs and shows is a way to give something unique, while also supporting the local artists.  The Guelph farmers Market is also a great venue! 
 
I hear the Thyme to Cook kitchen has been staying warm with some great classes! 
Today’s posting has to be short and sweet, I’m off to a hockey game. But I leave you with a great baking recipe to try!

Banana-Walnut Chocolate Chunk Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1/2 cup mashed banana (appx 1 large banana)
  • 1 cup old fashioned oats
  • 8 ounces semisweet chocolate, coarsely cut into chunks appx 1/4-inch
  • 1/2 cup coarsely chopped walnuts (toasted if you’d like)

Directions

  1. Preheat oven to 375.
  2. Combine flours, salt, and baking soda in a small bowl. Set aside.
  3. Put butter & sugars into bowl of electric mixer fitted with paddle. Mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture, mix until just combined. Stir in oats, chocolate chunks, and walnuts.
  4. Using 1 1/2″ ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2″ apart.
  5. Bake cookies until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
  6. Can be stored in airtight containers up to 2 days if not all eaten immediately.

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