Banana Bread Coconut Cookies

While reading the paper this morning I noticed we had three extremely ripe bananas that were begging to be baked.  Well, that or tossed out.  But with all the traveling over the past couple weeks - Carl visiting, Maggie's wedding in the northern Kentucky/Cincinnati area, and North Carolina for Carl's pre-op surgery appointments, I have not been baking as much as usual.  Because of that I was motivated to make these bananas into something delish.  I wanted the banana bread taste, but I have no clue where my loaf pan is, so these give a genuine banana bread taste.

Banana Bread Coconut Cookies

Easy Pumpkin Spice No-Bakes

Carl has been up in Indiana visiting, so we've been doing all the normal fall activities - pumpkin patch, apple orchard, haunted houses, etc.  As he was cooking the other day (a delish jalapeno chip crusted chicken dish) I decided to make a quick dessert.

Easy Pumpkin Spice No-Bakes
(adapted from this recipe)

3/4 cup butter
2/3 cup skim milk
2 cups Splenda sugar blend
1 (3.4 oz.) box of Jello pumpkin spice instant pudding mix
3 1/2 cup oats - quick cooking or old fashioned
1/2 tsp vanilla extract

In a large sauce pan, melt the butter, milk, and sugar together over medium heat.  Bring to a boil and let boil for 2 minutes.  Turn off heat, add pudding mix, and stir until everything is well blended.  Add oats and vanilla and stir again until the oats are well coated.  Let sit for 5 minutes.  Drop tablespoon sized balls onto wax paper.  Let cool completely and store in an air-tight container.

These definitely hit the spot!  Of course, by the ingredients you can see they pack in a sugary sweet taste.  But they're smaller, so it's the right amount.  Enjoy!

Easy Whole Wheat Rolls

I like making bread, but I don't love it.  Therefore, I'm always intrigued when I find a simple bread recipe.

Whole Wheat Rolls
(adapted from this recipe)

1 1/2 Tbs yeast
1 cup + 1 Tbs warm water
1/3 cup olive oil
1/4 cup Splenda sugar blend
1 tsp salt
3 cups whole wheat flour

Dissolve the yeast in the water and let sit 3-5 minutes.  Once it is foamy, add in the oil, sugar, and salt and mix well.  Add in the flour in 1 cup increments.  Stir until well incorporated (I used my Kitchen Aid dough hook for this.)

Knead the dough for 3-5 minutes until it is easy to work with.  Section into 8 pieces (bun size) or 12 pieces (dinner roll size.)  Shape as you please, place on a lightly greased cookie sheet, and cover with a kitchen towel.  Let the dough rise for 20 minutes.  Preheat oven to 425 degrees.

Bake for 10 minutes.  Let cool and enjoy!  These were great with a soup for dinner and yummy the next morning with jam as breakfast.

A Dog Update Too

I've included an update on myself and I intend to include one on Carl when we finally get surgery dates, so today I'm doing a doggy update.  You all know I act like my dogs are my kids anyway, hah. 

Coach and Lolli are adjusting fabulously to staying at my mom's house for a bit.  Coach had a couple of rough days after Carl went back to North Carolina, but hello separation anxiety, we expected that.  My mom's yard is much, much larger than our yard was in NC so the dogs are obsessed with being outside.  The weather is also much cooler, so if the dogs had their choice I think they would sunbathe outdoors all day, chewing on the occasional stick or two.

Of course, Lolli is also quite comfortable laying around inside all day as well.

They traveled better than usual this move which was much appreciated.  I had purchased one of the traveling seat covers this past December since I drove the car home and it has leather seats.  While packing though, I found a spare twin size fitted sheet and decided to use that as a seat cover.  It worked wonders!  Seriously, don't invest in one of those seat covers, a fitted sheet works just as well and is less expensive!

Philly Cheesesteak Stuffed Peppers

Yum!  Doesn't the title sound delish?  Carl loves Philly cheesesteaks...literally, it's pretty much the only sub he will eat.  Period.  This recipe is such a happy medium for us - it provides the Philly cheesesteak taste without the traditional amount of calories.

Philly Cheesesteak Stuffed Peppers
(original recipe found here)

2 large green bell peppers
1 medium sweet onion
6 oz baby bella mushrooms
2 Tbs butter
2 Tbs olive oil
1 Tbs minced garlic
8 oz thinly sliced (but not shaved) roast beef
8 slices provolone cheese

Slice peppers in half length wise.  Remove the seeds and ribbing.

Slice the onion and mushrooms.  Place the butter and olive oil in a medium saucepan.  Add in the onion, mushrooms, and garlic and saute over a medium heat until the onions have caramelized.  This should take 25-30 minutes.

At this point, preheat the oven to 400 degrees.

Now slice the roast beef into thin strips and add to the sauteing mixture.  Cook another 5-10 minutes.

Take 4 pieces of the provolone cheese and line the insides of the 4 pepper halves.

Fill each pepper halve with the meat mixture.  (They will be overflowing.)  Place a slice of cheese on top of each.

Bake for 15-20 minutes or until cheese on top is a golden brown.  Enjoy!

DIY Burlap Wreath

Lately I've seen several pictures of burlap wreaths and I really like the look of them for a fall decor piece.  Instead of ordering an expensive one from etsy, I decided to look up some tutorials and make my own.  I found difficult tutorials and ones that seemed easier, but when I ended up at JoAnn Fabrics (the local craft store,) the available supplies didn't match the tutorials 100%, so I adapted.

DIY Burlap Wreath

18 inch metal wreath form
10 yards (1 roll) of burlap garland
Wirecutters
Embellishments (up to you)
Wired twine (used to secure embellishments)

I started by unrolling the roll of burlap.  Once it was unrolled, I tied one end to the wreath form using a small, simple double knot and began weaving the burlap over, under, over, under to the right and then back to the left.

Try to make sure the burlap remains spread to its full width.  This allows it to really pouf and gives it the loopy feel.  (If you like a tighter wound look, you may need more burlap or a smaller wreath form.)  Once you have made it all the way around the wreath form, secure the end with another small double knot, making sure to hide it among the poufs.  Go back over your wreath and fluff where it needs fluffing.

If you have embellishments to add, use the wire cutters to clip where it's appropriate.  Secure to the wreath form by tightly wrapping the embellishments with the wired twine and onto the wreath form. 

All that's left to do is hang your wreath and enjoy the welcoming fall decor!

Pumpkin Cookies + Caramel Frosting

Last week I opened a can of pumpkin to make the pumpkin spice granola, but it only called for a half cup.  That left me a decent amount of pumpkin to use for another concoction.  And this is what I chose.

Pumpkin Cookies + Caramel Frosting
(adapted from this recipe)