Like most of the recipes for chocolate chips cookies this one is simple and easy.
I’ve tried many recipes and after adjusting for this and that I came up with the one that I like the most…it is soft and slightly chewy, but if you care for a crunchy and crispy style you can bake a little longer and still have a great cookie.

Ingredients:

½ cup (1 stick) softened butter
2 tablespoon granulated sugar (if you prefer less sugar omit this)
2/3 cup packed brown sugar
1 large egg
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
¼ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2/3 cup semi sweet chocolate chips
3/4 cup chopped walnut

Method:

Preheat oven to 350F degrees.

In a bowl, mix together the flours, salt, baking powder and baking soda.

In another large mixing bowl, using an electric mixer cream together the butter, sugars, eggs, and vanilla.

Combine dry ingredients to the creamed butter. Stir in the chocolate chips and the walnut.

With the help of two spoons, spoon the dough on to a wax paper cover cookie sheet, 1 inch apart.

Bake for 10-12 minutes or just until edges are slightly brown.

Makes two dozen cookies.

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Somehow I do not like fresh banana, my hypothesis is that back in Brazil bananas were everywhere, therefore I have a kind of “fobia”, but I like banana in cake, pies, bread…in another word cooked. We always have it at home since my husband likes them and many time we get at Costco…as you can see from the picture, he was not able to take care of the load so I decided to create a dessert with it. I wanted something simple and yet yummie.

Ingredients:

Ripe bananas
Spring roll wrap
Brown sugar
Cinnamon
Butter

Method:

Cut the banana in half. In the center of the wrap place brown sugar, cinnamon and 1 piece of banana. Wrap by folding like an envelope.

In a skillet melt the butter and add the rolls, let it brown both sides. Serve with vanilla ice cream.

The combination of the crisp hot/warm banana rolls with ice cream is just delicious…now I look forward to have extra ripe bananas so I have excuse to make the banana rolls.

Did you know that banana has many heath benefits?
Here are some of them:
Due to high content of iron, prevents anemia;
Reduce depression because contain tryptophan, help to improve mood;
Contain high fiber, therefore help bowel function;
Very high in potassium, prevent high blood pressure;
High in B vitamins, improve nerve function.

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Flan…who does not like flan? This is a very popular dessert in Brazil, there are hundreds and hundreds of version for flan, but you will not find anything so yummie like this one. It is true that this particular recipe may contain a little more calorie due to the condensed milk instead of only milk, but you will not regret…it is worth the calories. This is very rich and tasty, therefore a small portion is very satisfying.

Ingredients:

1 can condensed milk
3 can milk (measured by the condensed milk can)
5 eggs
1 teaspoon vanilla extract
4oz cream cheese

½ cup sugar
¼ cup water

Method:

In a small pan place the water and the sugar, let it boil until the water is totally evaporated and the sugar is thick and brown.

Carefully pour the caramelized sugar into a pyrex, spread it and let is cool.

In a blender add all the other ingredients, make sure that is well mixed.

Pour into the pyrex where the brown sugar is hard, the mixture is liquid.

Bake it in a pan with water (banho-maria) for approximately 2 hours at 275F. Do not worry, it will be firm after the cooking. Let it cool completely and refrigerated for approximately 2 hour or more. To serve place a large plate on top of the pyrex and quickly flip, so the flan will be on the plate, carefully with the caramel sauce.

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Let’s go for the cupcakes first and then the award.

I made these cupcakes especially for my little nephew Nicholas, since I had prepared some vanilla cupcakes with pineapple frosting and knew that Nick loves chocolate…I could not let him down. Instead of regular cupcake recipe I thought that it would be a good idea to use a lighter batter and frost with marshmallow, which is sweeter… so here is the recipe.

Ingredients:

4 tablespoon all purpose flour
2 tablespoon chocolate powder
6 tablespoon sugar, divided into half
¼ teaspoon baking powder
2 tablespoon vegetable oil
2 eggs
2 tablespoon water
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
1 pinch salt

Method:

Preheat oven to 325F, Sift flour, chocolate powder, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tart to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.

Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the water and the vanilla extract, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.

Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently. Pour the batter to the cupcake forms and bake for 8 to 10 minutes.

Frost the mini cupcakes with ready made marshmallow and garnish with cherry.

Makes 24 mini cupcakes.

Did you know that cocoa in chocolate have potential health benefits? One of the suggested beneficial effects of cocoa or dark chocolate includes the circulatory system. It seems that epicatechin, a substance found in cocoa possess an antioxidant effect.

Now the award…

Since I am fairly new in the blogging affair, when I saw that I got an award from Lisa at Parsley, Sage, Desserts and Line Drives….by the way, thank you Lisa, you are an inspiration! I was happy and at the same time scared…and my brain went a million miles per hour: What should I do? How should I copy the logo? To whom should I pass it to? Let me tell you, I went through a very terrifying moments…even afraid to open my blog and had to deal with the award issue…well, I after a good night sleep I decided that I could manage and here I am passing the award.

Before passing the award I have to confess to Sophie at Sophie Foodiefiles that when she gave me a Humane award back in July 2009, I was a little lost and did not know what to do with it…should I pass or just keep it quiet…I am sorry if the award should be passed and got stuck with me.

One more thing…I do not want to be sentimental, but I’d like to thank you all for the support of this past 6 months, it has been incredible what I’ve learned, so only how to mix and match food but facts and stories of your life, sometimes funny sometimes sad, either through words or pictures, it all made me understand and appreciate the personality behind the blogs. It is all so fascinating!

There are so many people that I’d like to pass the award, but I am allowed to only 13 people so I had to struggle again…please go visit their sites and enjoy! And you that got the award, please pass it to 13 other people.

Natasha at 5 Star Foodies
Grace at A Southern Grace
Hannah at Bitter Sweet
Sophia at Burp and Slurp
DoggyBloggy at ChezWhat?
Talita at Chocorango
Lisa at Dandy Sugar
Cassie at Foodie with Little Thyme!
Erica at Itzy’s Kitchen
Teanna at Spork of Foon
Crystal and Amir at The Duo Dishes
Catherine at The Unconfidential Cook
Kim at The Ungormet

Thank you for stopping by Simple Recipes and have a great week!

These lemon bars have the right balance of tart and sweet. They are always a hit at bake sales and fundraising events.

Ingredients

½ cup of softened butter (1 stick),
1 cup and 2 tablespoon flour, divided
½ cup powdered sugar, plus extra for garnish
1 cup granulated sugar
½ teaspoon baking powder
5 tablespoon fresh lemon juice (2 or 3 lemons)
2 eggs, slightly beaten
1 tablespoon lemon zest

Method:

Preheat the oven to 350 degrees. In a medium bowl, combined the butter with 1 cup of flour and the powdered sugar, stirring until the mixture forms a ball of dough. Press the dough into an 8-inch pan with your hands. Bake 20 minutes or just until it is lightly golden. Remove and cool the pan on a wire rack.

While the crust is baking, start making the lemon filling. Whisk together the granulated sugar, baking powder and remaining 2 tablespoon flour. Whisk in the lemon juice and eggs until all the lumps are dissolved. Whisk in the zest. Pour the lemon mixture into the pan over the baked crust. Bake again for another 25 to 30 minutes, until slightly brown at the edges. Remove and let it cool on a wire rack.

When cooled, sift powdered sugar on top and cut into bars. They should be stored in the refrigerator and will stay fresh for several days.

Thank you for stopping by Simple Recipes and have a great week!