Peanut Butter Banana Cookies

The original recipe was this one, though I'm not sure if that's the original site I downloaded it from.

My best friend and I messed with the recipe a bit, as you can see.

Ingredients

• 1/3 cup peanut butter
• 2 ripe bananas (overripe is fine)
• 1 tsp vanilla
• 2 tbsp soy milk
• 1 1/2 T. brown sugar
• 1 1/2 T. honey
  
• 2 ½ cups quick cooking or rolled oatmeal
• 1/2 tsp salt
• 2 tsp baking powder
  
• dash cinnamon (optional)
• 1/4 cup flour
• 1/4 c. raisins
• 1/4 c. chopped walnuts
• 1/4 c. chocolate chips
  

Methodology

1. Preheat oven to 350.

2. Mash bananas in a bowl. Measure 1/3 c. (6 T.) of (smooth) peanut butter into a bowl and stick it in the microwave for about 45 seconds. Combine it with the bananas and add in the vanilla, sugar, honey, and soy milk.

3. Mix in the dry ingredients (oats, baking powder, flour, salt, cinnamon, and mix-ins).

4. Drop tablespoon-sized balls onto greased cookie sheets; they don't spread, so you can put them pretty close together. Bake ~13 minutes.

Notes

*May have needed more salt, but I ran a half marathon this morning, so I'm not really one to judge.

*Maybe more peanut butter next time? Also probably won't do walnuts again. I'm just not big on nuts in cookies, except possibly brownies.

*Batch made 34; a test batch I made last week made 17, so I'm fairly confident in this number.

*0/7 disaster rating. Without raisins or walnuts, and using just brown sugar instead of sugar and honey, these have about 70 calories/cookie. I'm not sure how that changes with the extra stuff.

Curried Pumpkin Soup

I haven't felt much like cooking recently, but I had some extra pumpkin in the fridge I needed to do something with.

Ingredients

• 1/2 jumbo yellow onion, chopped
• 1 clove garlic
• about 2 T garlic or other oil
• 1/2 cube bouillion
• about 1/3 c. frozen corn
  
• 1 15-oz. tin of pumpkin, less one cup
• 1.5 c. water
• 1/2 c. skim milk
• 2 T. curry powder
• 1 T. garam masala
• 1/4 tsp coriander
• 1/4 tsp cayenne pepper
• a sprinkle of cinnamon, salt and pepper to taste
  
• 1 T + 1 tsp brown sugar

Methodology

1. Drizzle oil in a pot and throw in the garlic until it sizzles. Add onion and corn. After a bit of cooking, add bouillion cube, sugar, and spices. After a few minutes more, add about a cup of water.

2. Add the pumpkin. Mix, then taste and reseason if needed. Add another half cup of water and half a cup of milk. You can add more milk or water if you want a thinner soup.

3. Serve with bread (I used rye) and (white, sharp) cheddar on top, if desired.

Notes

*Makes about enough for 3. If I'd had the blender, I'd've purreed some carrots and put those in, too.

*1/7 on the disaster index. Careful when it boils.