Ghoul~Lish~Ly FUN

October really gets the creativity flowing especially with a little one. Between the holiday & nature's bounty of autumnal produce, so much abounds to use in recipes. This post is to highlight a couple of my favorite ideas to help you prepare now for those fun costume parties & kid's birthdays. I will have more posts to come with more ideas. 


Enjoy!
<3 Lishie


Graveyard Cake

One of my favorite, & easiest, Halloween treats is the Graveyard Cake.

Any Cake Flavor (yes, you can even use a box mix here ;) but my cake of choice is: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Frosting~ Works best with a darker, chocolaty frosting (again, see above)

Graveyard Cake

For the "dirt"~ You can use any of the following: 
Crushed Oreos or gingersnaps, Ground Chocolate Graham Crackers, or Shaved Chocolate (take a vegetable peeler or a box grater to the chocolate)


For the "gravestones" ~ Use Any oval, round or square cookie (here I've used vienna fingers & oreos). Write on the cookies using cake frosting. After "writing" on them, insert halfway into the "dirt".


Added touch ~ Candied pumpkins & candy corn. Or....

Yum~skulls

Chocolate Molded Candy


OK, this is my greatest idea yet for all holidays. Know those wonderful, fun & CHEAP silicone ice trays that have come out everywhere? Well they double fantastically as reusable candy molds! Just get Candy melts like I used here for the Chocolate-dipped Pretzels... Melt according to the package directions. Spray the clean mold with cooking spray (only original or canola oil flavored)... & fill the compartments in the "ice" tray with the melted chocolate candy. Allow to form & harden, then pop 'em out. Yummy, um, candy skulls... or pumpkins, etc.  

Inexpensive Silicone Ice Trays

And, of course, there are always the Worm Cupcakes:

 Worm Cupcakes

Worms in Dirt

A Gabriel, easy, baby or toddler craft

Warm Brussels Sprouts & Apple Slaw

Yes, I love brussels sprouts. Maybe too much since I can eat the entire batch myself. Normally, my favorite way to cook them is sauteed & caramelized with pancetta or bacon but on the way home the other night I kept thinking about the beautiful honeycrisp apples sitting in the fruit bowl, then my mind wandered to the brussels sprouts I had to make that night. Hmmm, could I combine them? My mind said yes, but how? Then I thought about cole slaw. It's just shredded cabbage... & sprouts are from the cabble family. Cabbage & apple marry well. Hmmm... & this came about. The perfect side for an autumn dinner. This would go perfect with pork chops or ham or hot dogs made inside... Really, the choices are endless:

Warm Brussels Sprouts & Apple Slaw

• 2 TBSp Canola Oil
• 1 lb. Brussels Sprouts, cleaned & shredded
• 1/4 cup diced Apple
• Zest & Juice of 1 Lemon
• S & P

On medium-high heat, warm the oil. Add in the shredded sprouts. Meanwhile chop the apple & mix with the lemon zest & 1/2 lemon juice. When sprouts are wilted in the pan, add the apple. Cook for another minute. Squeeze the second half of the lemon juice on cooked mixture, add salt & Pepper to taste. Serve & enjoy!

<3 Lishie

Caramelized Apple Tarte Tatin

I always hear that food shouldn't just taste delicious but should also be a treat for the eye. I agree. But, isn't beauty in the eye of the beholder? The food I make isn't the most gorgeous around but I will tell you~ it is delicious. And when I think of beautiful food, I think of nature's bounty, amazing fresh color, with the asymmetry of nature... I've been known to say aloud in the produce section- "Wow, how beautiful is this pepper?!"

And please, ignore me at the farmer's market or the actual farm!!! It's delightful to me to find natural delicacy. So when I think of exquisite dishes, I think of rustic fare. It makes my tummy rumble! And the same goes for dessert... (now don't get me wrong, I love & appreciate the sculpted handy work of a true pastry chef, but I alas, am not one.)

My apple tarte tatin is all rustic goodness.  This is another culinary recipe that was created by accident. I love those, don't you? If you love cookies, you do! 

The history goes... at the Hotel Tatin in Lamotte-Beuvron, France in 1898 run by the two Tatin sisters, Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter & sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. She served it after turning out the upside down tart.

Here's my version, so, let's get ready to rumble!:

Caramelized Apple Tarte Tatin

• 2 TBSp unsalted Butter
• 2 cups Sugar
• 2 Large baking Apples (I used my favorite~Honeycrisp!)
• 1 sheet of Homemade Crust or Store Bought Pastry Dough

Prep (grease) a round 9" regular cake pan (not a springform pan). Set aside.

To make the caramel: In a medium sauce pan, melt the butter on medium heat. Do not burn! Add the sugar, constantly stirring until it is incorporated, melted into the butter & browned. Pour it into readied cake pan. Set aside carefully to cool.

Preheat the oven to 400 degrees.

Prep the apples~ peel, core & evenly slice them. When caramel is cooled, arrange the slices Do a second layer & place slices in the middle of the pan. Place the pan in the oven & bake for 50 minutes. nicely, in one layer, overlapping a little, going around the cake pan on the caramel.

Meanwhile create the pie dough then roll it out. Create a 9" round crust. *Lishie tip~ To help do this, before even baking, trace the round baking pan on a larger piece of parchment paper & trace! I free form this crust by hand as if I am working with pizza dough for a handmade, rustic quality. Poke the crust, using a fork a few times (this allows air to escape while cooking so the crust doesn't puff up.)

When step 1 of the apple & caramel cooking is complete, remove the pan from the oven carefully. Place the round crust on top of the apples. Return the pan to the oven for 17-20 minutes, until the crust is browned & the apples are bubbling.

Allow to cool but not completely cool (it's best served warm!). When ready, place a larger serving plate inverted onto the top of the baking pan. Deftly, with both hands on either side of the plate/pan, turn the pan over quickly so that the tartin contents empty into the plate in one swoop! Make sure all caramel shifts to the plate!!!

Slice, serve & enjoy!

<3 Lishie

Apple Cheddar Appy

I had extra store bought pie crust leftover from making these mini apple pies, as well as some honeycrisp apples so I decided to try an appetizer recipe that had popped into my head. 

Apple & cheddar go together very well- the tart/sweet combination of the fruit & that sharpness of the cheese... Plus the sweet hint of nutmeg. This may become a favorite appetizer for me for friends & family! 

It is too easy, fast, looks great, is utensil-free & tastes yummy... what else could one want in an appetizer?!?!?

Apple Cheddar Appy

• 1 sheet (1/2 box) store bought Pie Dough
• 1 large or 2 medium Honey Crisp Apples *Or your favorite baking apple
• 1 cup shredded Sharp Cheddar Cheese
• pinch of freshly grated Nutmeg *to top

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.

Roll out the pie crust & cut into 2" cookie cutter shapes. I chose a nice Autumnal-themed Leaf. As you cut each shape, place it 2" apart on the prepped baking sheet. Peel & core the apple, then thinly slice. Place two slices of apple on each pastry cutout (having the 2 apple slices form an oval). Place a teaspoon of the grated cheddar on top of the slices, then a slight pinch of nutmeg. Repeat with all of the cutouts.

Bake for 12-15 minutes or until the pastry is slightly browned & the cheese topping is bubbling & brown. 

Serve & Enjoy!

<3 Lishie

 

And do NOT forget~ THIS IS TODAY!!!!!:

Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record

Broccoli Cheddar Soup

My favorite soup around this time of the year through winter is broccoli cheddar. I always get it for lunch at Au Bon Pain & it is delicious. It's warm & fulfilling in the chilly autumn city. 


I wanted to make a lighter version at home without the cream & this is what came about... a delish crock full of Fall:


Broccoli Cheddar Soup

• 3 TBSp butter
• 1 small Onion, chopped
• 2 TBSp AP Flour
• 2 cups + Low-Sodium Chicken Broth ~ *I added the "+" because you may need more later to thin out the soup 
• 1 Bay Leaf
• 1/4 tsp ground Nutmeg
• Sea Salt & Pepper, to taste
• 3 large Potatoes, cleaned, peeled & chopped small
• 2 cups Mild Cheddar, shredded ~ *reserve a little of one of the cheeses for topping later
• 2 cups Sharp Cheddar, shredded
• 1 large head of Broccoli

Melt the butter on Medium-high in a dutch oven or large soup pan. Add in the onion & cook until the onion is soft & translucent. Whisk in the flour & continue whisking until it is golden colored. Add in the 2 cups of broth, bay leaf, nutmeg, sea salt & pepper... add the potato & allow it to come to a simmer. Lower the heat & allow to cook for about 20 minutes, until the potato is fork tender. Remove & discard the bay leaves. Whisk in the 2 shredded cheeses until combined.


Meanwhile, steam the broccoli separately until it is fork tender. Add it into the soup & combine. If the soup is too thick, add more broth. At this point, either 1) mash with a potato masher if you like a thick soup, 2) Use an immersion or countertop blender (carefully since the soup is hot) to puree the soup till you get the consistency you like.


Top with shredded cheese & enjoy!


<3 Lishie

PS~Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record!

Cocoa Crackle Cookies

One of my toddler's teachers asked if I could bake these cookies & I was happy to oblige! They literally took less than an hour total from prep & then mix to bake. The kitchen smelled like Hershey, PA with the lovely scent of cocoa in the air. The idea came from a Sesame Street Cookbook for children with, who else?, Cookie Monster on the Cover but I changed a few things... and oh goodness were these delish! 


<3 Lishie


Cocoa Crackle Cookies
(Based on: Sesame Street: Yummy Cookies recipe)

• 1 & 1/4 cup AP Four
• 1/3 cup Cocoa Powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick of butter, room temperature
• 1/2 cup granulated sugar
• 1/4 light brown sugar
• 2 eggs, room temperature & beaten
• 1 tsp vanilla
• 1/2 cup granulated sugar
• 1/2 cup confectioner's sugar

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.

In a medium bowl, sift together the flour, cocoa powder, baking soda & salt. 


Using a mixer, beat together the butter, 1/2 cup granulated sugar & brown sugar until fluffy. Add the eggs, then the vanilla until incorporated. Slowly add the flour mixture until everything is just combined. 

Place the 1/2 cup granulated sugar in a shallow dish & the confectioner's sugar in another shallow dish, side-by-side. Using a melon-baller (this is key since it is sticky!) scoop out balls of the batter & cover each batter ball with granulated sugar, then also with confectioner's sugar, thoroughly. Place the sugar-covered dough 2" apart on prepped cookie sheet. 


Bake for 11 minutes or until the cookies are not glistening/shiny anymore. 

Yields 2 Dozen Cookies.

PS~Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record!

Apple Streussal Coffee Cake

Good Monday morning everyone! I hope you all had a great weekend. I did! See Gabriel's Sesame Street Live adventure :) Here's a delish cake to help use all of those glorious apples that are flooding our kitchens (I hope!) This is my mom-in-law's favorite. Hope you love it too!

Apple Streussal Coffee Cake
Adapted from the Bread Experience

• 2 large baking apples (I used Honeycrisp), peeled, coarsely chopped
• 2-1/2 cups AP flour, divided
• 1/2 cup brown sugar, firmly packed
• 1 tsp. ground cinnamon
• 1/4 cup (1/2 stick) cold butter
• 1 cup Pecans, chopped
• 1 tsp. Baking Powder
• 1/2 tsp. baking soda
• 1/2 cup (1 stick) butter, room temperature
• 1 cup granulated sugar
• 2 eggs, room temperature
• 2 tsp. vanilla
• 1 cup Sour Cream, slightly colder than room temperature

Preheat oven to 350°F. 

Place apples in microwaveable bowl. Microwave on HIGH 1 min. or until crisp-tender. Drain apples; set aside to cool. Meanwhile, combine 1/2 cup of the flour, the brown sugar and cinnamon in medium bowl. Cut in 1/4 cup cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans; set aside. 

Mix remaining 2 cups flour, the baking powder & baking soda; set aside. Beat 1/2 cup softened butter and the granulated sugar in large bowl with electric mixer on medium speed until light&  fluffy. Blend in eggs & vanilla. Add flour mixture alternately with the sour cream, beating until well blended after each addition. Stir in apples. Pour into greased & floured 10-inch tube pan. Sprinkle with the pecan mixture. 

Bake 1 hour or until toothpick inserted near center comes out clean.

<3 Lishie

PS~Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record!

~ Sesame Street Inspired ~

So mommy, daddy, grandma & Gabriel are on are way to Sesame Street Live's morning performance. These tickets were not simply bought the usual way, no. Gabriel won them with his drumming skills :) He came up as the Izod Center's winner & scored 4 tickets! That's my Drummer Boy! Here he is... A craft he & I have done together... Pull apart mini-lemon cupcakes I've made for him &, finally, the winning video. I adore my Squoosh, my Rock Star!

<3 Mommy Lishie

Drummer Boy!

Elmo Craft!

 

Elmo & Cookie Monster Pull Apart Mini~Cupcakes

Gabriel reading his program during intermission <3

Giveaway Winner ~Pioneer Woman Book~

And the WINNER of the giveaway, 

chosen randomly is...

  Rebekah!!!!!

Congratulations, Rebekah!!! Please respond to this post :)

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5. mrsgingergrl
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7. Sandy
8. life & kitchen
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<3 Lishie


PS~Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record!

Recipe Swap ~ Mini Apple Pies

Before you say, "wait, didn't Lish make apple pie recently?" (Yes, yes, I did)... this is from my most recent recipe swap from my national cooking board. This is Maryanna's (Crafty Baker) recipe for Mini Apple Pies. I had planned on making apple turnovers or tarts anyway so this was a welcome trade! 

I did tweak it a tiny bit, only because I think nutmeg definitely adds a little punch to apple & as for lemon, I ALWAYS use lemon. It brightens the flavor of everything! This recipe is an adorable, fast & easy way to get apple pie on the table on a week night. Because I had just made the whole "she-bang", I stayed with the original recipe's requirement of a pre-made pie crust. It made things very, very easy for this tired working mom! I also used my muffin top tin because I thought they'd be cute little pies that way & wouldn't need the water addition. I also had a rather large honeycrisp apple ~ my favorite baking variety! 

Mini Apple Pies
adapted from "Taste & See"

• 1 large honeycrisp apple, 
• peeled, cored & thinly sliced
• juice & zest of 1 lemon
• 1/4 cup sugar
• 2 tsp all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp fresh ground nutmeg
• 1 sheet refrigerated pie crust (1/2 box)

Preheat oven to 425. 
In a medium bowl, combine apples, lemon juice & zest, sugar, flour, cinnamon & nutmeg. Toss gently then set aside.

Open and unroll pie crust flat onto work surface. Using a 3"-wide biscuit cutter, cut our six circles, reserving scraps. Press each circle inside 6 spaces of the muffin top tin.

Evenly divide apple mixture into each prepared muffin cup. Cut reserved dough scraps into strips 1/4-inch wide ~or~ into little cookie cutter shapes (I made leaves & acorns). Top each pie with strips in a basket weave pattern or with the cut shapes. 

Bake until the crust is browned, about 18-20 minutes. Let pies cool in muffin tin, then remove.

Thank you, Maryanna for a very simple & delicious dessert! I shared it with my in-laws too!

<3 Lishie

PS~ I will announce the winner of the Giveaway come tomorrow's post! Good Luck! :)


PSS~Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record

Stuffed Shells

One of my favorite, favorite, favorite Italian pasta dishes is stuffed shells. They're adorable little packages of goodness~ cheesie goodness. I'm not sure why I do not make them more often but when I do I am so happy. And I like to stick to traditional cheese, only because that makes me happy too.

And I am jumping for joy because the tiny basil seeds my tot & I planted in April? Well, it sprouted so big, I will have fresh basil all winter long. Hmmm, maybe my thumb is a teeny bit green, hmmm  :) Or Gabriel's is, more like it!

Stuffed Shells

• 1 package of x-large Shell Pasta
• 1 (16-ounce) container ricotta cheese (I used Skim, cannot tell the difference here)
• 2 cups shredded mozzarella cheese, divided
• 1 egg, whisked
• ½ cup grated Parmesan cheese
• 1 tsp fresh basil, chiffonade
• S & P
• 3+ cups Tomato Sauce

Cook the pasta shells just pre-al dente. (The shells will finish cooking later in the oven & you do not want mush!) Cool off the pasta so that you can pick each up by hand. (Really, listen to me here- it is hot!!! Take it from someone who yelled ouch a couple of times tonight.)

Mix 1 cup mozzarella & the other 2 cheeses, egg, basil & S&P together in a medium bowl. Preheat the oven to 375.

Spray a rectangular 13X9" baking dish with olive oil spray.

Evenly layer the bottom of the baking dish with one cup of the sauce. Then, one-by-one, take a cooled & cooked shell carefully in one hand &
using a small spoon, spoon the cheese mixture into the shell, then place the filled pasta into the sauce. Continue with all of the shells, lining them side-by-side.
Cover all of the stuffed shells with the remaining 2 cups of prepared sauce. Sprinkle the 2nd cup of shredded mozzarella evenly over the prepped shells.

Bake for 30 minutes until the cheese is browned & sauce is bubbling. Serve topped with some fresh basil & grated parmesan.

Mangia & enjoy &...

Don't forget to enter my Giveaway! 

<3 Lishie

Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record

Giveaway!!!

So DeLish has over 125 fans on Facebook!!! Woohoo!!!!!!!!!!!! I thought it was high~time for a giveaway. 

Do you love The Pioneer Woman like I do? Well, here's your chance to win her novel, "Black Heels in Tractor Wheels: A Love Story" in Hard Cover. 

"New York Times"-bestselling author and accidental ranch wife Drummond shares her real-life storybook romance, set on a historic Oklahoma cattle ranch.

To win: 

 ~Leave a comment on this post (let me know your favorite Pioneer Woman Recipe!!!)

~And, if you haven't, "LIKE" DeLish on Facebook & share with your friends!!!  :)  

You have until midnight, Thursday, 9/29/11. Winner will be chosen at Random & announced on Friday, 9/30/11.  Good luck!

Please remember to leave your email address so I can contact you!!!

Meanwhile, here's a yummy DeLish snack recipe to tide you over: Citrus Biscotti.

Sick back & have it with a cuppa Earl Grey! Now all you need is a good book :)

Sweet Potato Ravioli with Brown Butter

 I love wonton wrappers. They are so versatile, from dumplings to spring rolls to wonton soup... to dessert. It's fresh pasta ready for you to whip up something good... And oh.my.goodness these were delicious. So dainty & so filling. A teensy bit time consuming but once you get into a rhythm of creating the ravs, it is done in a flash! YUM.

Sweet potatoes & Fall... a great pairing!

Sweet Potato Ravioli with Basil Brown Butter

• 1-2 large sweet potatoes
• 1/4 teaspoon ground cinnamon
• pinch of ground nutmeg
• 1 TBSp fresh basil, chiffonade
• 24 wonton wrappers
• S & P
• 3 tablespoons butter

Decide how you want to make the sweet potatoes- bake, microwave, boil or steam?:

~If baking, wash the skins, then wrap in aluminum foil. Bake at 400 degrees until soft inside. If microwaving, poke holes in the potato with a fork, then place microwave on baked potato setting. Both ways, after cooked, scoop out the cooked potato from the skins into a bowl.

~If boiling or steaming, clean & peel the potatoes & chop into even 2" pieces. Add salt to the water if boiling & cook till soft enough that a butter knife slips out. Steam for the safe amount of time. Mash the cooked potato in a bowl with a fork or masher.

Add the cinnamon, nutmeg & basil to the potato mash. Combine with a fork.

Take two wonton wrappers... Place one down & add a tablespoon of potato mixture. Dip your finger in water & using that finger, trace around the tablespoonful of potato on the wonton. Place a second wonton wrapper on top & gently seal by pressing your finger all along the outside. Continue to make all of the ravioli this way.

Meanwhile, set a roomy post of 6 quarts of water to boil. Once water is boiling add ravioli to the pot for 2 minutes each wrapper, adding & taking them out with a slotted spoon or "spider".

In a separate sauce pan, on medium-low, heat the butter gently until it turns a golden brown. Do not allow to burn! 

Pour butter over cooked ravioli. Garnish with basil leaves. 

Enjoy!

<3 Lishie

PS- STAY TUNED FOR A GIVEAWAY TOMORROW!!!

RECIPE SWAP ~ Tailgating

Perhaps you have heard of my hubby's Buffalo Wings, "Wingsday" saga? My hubby LOVES his wings & has them every.single.Wednesday. BUT, his triglycerides were really high so we had to figure something out, something different from the usual fried wings. I have tried Buffalo Chicken fries & broiling them & Baking them &, finally, he has settled on grilling them. And the meaning of "them" now equates to skinless, boneless chicken breast. I mean, I've even made Buffalo Chicken Stromboli. So when I received my appetizer recipe from my most recent swap for Baked Buffalo Wings from Melissa (melbride2005) at I was Born to Cook, I smiled & laughed! My hubby would definitely eat them- his game of choice being a boxing match (Go Ortiz!)

Baked Buffalo Wings
from Allrecipes

• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce
• 
  
• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag.  Shake to mix. 
• 
  
• Add the chicken wings, seal, and toss until well coated with flour mixture. Place the wings onto the prepared baking sheet and refrigerate at least 1 hour.
• 
  
• Preheat oven to 400 degrees.  Whisk together the melted butter and hot sauce in a small bowl. Dip wings into butter mixture, and place back on baking sheet. Bake until chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
•  
The verdict? The cayenne pepper & garlic powder added a little something extra & he was happy to have actual wings as a treat, but, alas, he enjoys the fried or grilled variety best. 
I definitely suggest making these for your next game, sporting event! Hubby said they were tasty!
<3 Lishie

Llama Llama Red Pajama

On October 6th, 2011 I will be reading "Llama Llama Red Pajama". Will you?!

Jumpstart for Young Children 

Millions of children in low-income neighborhoods are at risk of school failure before they even start kindergarten. Jumpstart's Read for the Record®, presented in partnership with the Pearson Foundation, allows Americans to demand that all children receive the quality early education they deserve.

On October 6, 2011, more than 2 million voices will call for an end to America's early education achievement gap by reading Llama Llama Red Pajama by Anna Dewdney – setting a world record in the process! Sit down to read in your community.You'll be standing up for children everywhere! 


Pledge to help break the record:

PLEDGE TO READ 

I will be reading it to local children in the Children's Section of NYU Bookstore, for the local Greenwich Village Community, New York City. Come on by!!!
AND I will be reading it to my tot, Gabriel at home.

A great snack to go along with a story! Llamas are herbivores. 

A herbivore is an animal that gets its energy from eating plants, and only plants. 

Banana Cookies for Gabriel
1 cup + 2 TBsp a-p flour (wheat flour would work just fine!)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter 
2 ripe, mashed bananas
1/4 cup apple cider
1 egg
1 tsp vanilla

Preheat oven to 375 degrees.

Sift together (over medium bowl) flour, baking soda & salt. Beat the butter until creamy & add bananas, beat until mixed smoothly together. Add cider, egg, & vanilla until mixed in. Slowly add the flour mixture & blend together.

Drop dough 2" apart (I use a melon baller) onto cookie sheet (I use parchment paper.) Bake at 375 degrees for 8 minutes or until "set".  Remove from heat & cool on a cookie rack. Makes 2 dozen cookies.

These taste like banana bread in a cookie! The consistency is more like a bread than a cookie too. It just has that cookie shape that kids love!