I have no problem with bananas. Fresh bananas, that is. But turn them into ice cream, muffins, bread, cake or cookies and I won't go near them. The problem is, that in my exceptionally warm apartment, any fresh bananas I buy turn from ripe to way past ripe in less than 24 hours. And when faced with overripe bananas... well baking is usually the way to go. So I thought, how do I mask the bananas as much as possible? With chocolate!
Friday, June 21, 2013
Friday, June 7, 2013
Sometimes I come across a recipe so simple and so easy that I can't understand why I haven't made it before. This is the case with these cookies. Five ingredients, naturally gluten free, no special techniques or tools needed, and totally delicious and cute looking. What was I waiting for?