peanut butter whoopie pies

from martha stewart. fun to make and yummy to eat.

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract


filling:
2/3 cup natural, creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional

preheat the oven to 375 degrees. sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. mix on high speed until smooth, about 3 minutes. add egg; mix until pale and fluffy, about 2 minutes. mix in half the flour mixture, then the milk and vanilla. mix in remaining flour mixture.

drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. bake until cookies spring back when lightly touched, 12 to 14 minutes. let cool on sheets on wire racks 10 minutes. transfer cookies to wire racks using a spatula; let cool completely.
make filling: put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. mix on high speed until smooth. reduce mixer speed to low. add confectioners' sugar; mix until combined. raise speed to high, and mix until fluffy and smooth, about 3 minutes. season with salt, if desired.
assemble cookies: spread 1 scant tablespoon filling on the bottom of 1 cookie. sandwich with another cookie. repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

frozen chocolate bananas

i found this in cookie magazine. afton absolutely begs for these.

2 ripe but firm bananas
6 oz dark chocolate, chopped or semi-sweet chocolate chips
2 tbs vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)

line a baking sheet with nonstick foil or parchment paper.
cut the bananas in half and insert a popsicle stick into each half. place them on the baking sheet and freeze for 15 minutes.
meanwhile, melt the chocolate with the oil in a pyrex measuring cup in the microwave (check every 30 seconds). stir until smooth
roll each banana half in the chocolate, then quickly sprinkle with your topping, if using.
freeze until the chocolate sets, 30 minutes.
serve or freeze in an airtight container for up to a week.

alton brown's basic waffle recipe

"these are the best waffles" said the girls. from alton brown.

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
vegetable spray, for waffle iron

directions
preheat waffle iron according to manufacturer's directions.
in a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. in another bowl beat together eggs and melted butter, and then add the buttermilk. add the wet ingredients to the dry and stir until combined. allow to rest for 5 minutes.
ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. close iron top and cook until the waffle is golden on both sides and is easily removed from iron. serve immediately or keep warm in a 200 degree F oven until ready to serve.

ellie's black bean dip

this is a delicious black bean dip from ellie krieger, the healthy cooking lady on the food network.

ingredients
2 teaspoons olive oil
1/2 medium onion, diced (about 3/4 cup)
1 clove garlic, minced (about 1 teaspoon)
1 tablespoon seeded and minced jalapeño pepper
1 (15.5 ounce) can black beans, preferably low-sodium, drained and rinsed
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon water
salt and freshly ground black pepper to taste

cooking instructions
heat the oil in a medium skillet over medium-high heat. add the onion and cook, stirring, until softened, about 5 minutes. stir in the garlic and jalapeño and cook for 1 minute.
place the beans in a food processor. add the onion mixture and the remaining ingredients and process until smooth.

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.