A whole lot of yumminess!

On Sunday I played the role of baker.  I had 3 slowly rotting bananas sitting out, 2 pie pumpkins waiting to get baked and I had a major craving for some sugar cookies.  See, I have the best banana bread recipe in the world and it always turns out amazing, and I have the best sugar cookie recipe that can't be beat.  I wasn't sure what I would do with the pumpkins until I saw this over at She Said. She Said.  I knew I had to make it.  So I made my pumpkin whoopie pies, banana bread and sugar cookies.  And, since I can't share my goodies over cyber space, I can at least share the love: recipe style!

First up, Banana Bread.  This recipe came from my mother in law and it makes the most moist scrumptious breakfast treat ever.  I promise! 

Preheat oven to 350. Add 1 tbsp of white vinegar to 1 cup of milk and let stand. Mash 3 very ripe bananas and set aside.

Combine in bowl the following ingredients:
1/2 c vegetable oil
1 tsp vanilla
1 c sugar
1/2 tsp salt
1 c brown sugar
3 eggs
1/2 tsp cinnamon
mashed bananas

Mix until blended.

Add thickened milk and 2 tsp of baking soda and mix until blended. Add 2 1/2 c flour and mix only until lightly mixed in (very important).

Pour into well greased pans- 6 small loaf pans, or 2 regular sized loaf pans. Bake small loaves 20-26 minutes and regular sized 45-55 minutes, or until toothpick comes out clean.

Next up is my infamous sugar cookies.  These are truly amazing and super duper easy to make.  I suggest doubling this recipe as you will go through this entire batch in a day or two, especially if you share!

2 C sugar

1 brick of butter flavored Crisco (this makes it really good, I promise)

1 egg, well beaten

1 tsp salt

1/2 tsp of baking soda

1/2 tsp cream of tarter

2 C flour

2 tsp vanilla

Cream sugar and shortening.  Add beaten egg.  Mix well.  Add vanilla and then the dry ingredients.  Roll into balls.  Press down with glass that has been greased and dipped in sugar.  Bake at 350 for 10-12 minutes. 

I wouldn't bake these the full 12 minutes.  I usually stop at 10 minutes when they are "just" done.  If they get too done they get crisp and you want these nice and soft.  You can frost these cookies if you'd like, they taste divine with frosting too!

And last, the Pumpkin Whoopie Pies.  The recipe is fairly involved and long so just go check it out over at Martha Stewart's Website.  I used real pumpkin and all I did was cut 2 pie pumpkins in half, scooped out the seeds, baked for 1 hour at 400 then pureed the innards.  These turned out super rich and super delicious.  I think next time though I will add a bit less ground ginger so the pumpkin comes out in the flavors a bit more.  

There you have it, a whole lot of yumminess!