Banana Chocolate Chip Cookies
In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which will in turn give the cookies their lift and rise.
I just love the way the ooey gooey chocolate looks in this picture above
Next up was oatmeal fudge bars from Blonde Ambition in the Kitchen. I was the most excited about these. The picture on her blog made my mouth water. For the most part, they turned out great. In her blog, you will see that she used a 9x13 pan but the original recipe called for a 10x15 jelly roll pan. I used the jelly roll pan. I think I should have cut the baking time down by a couple mins and checked them. Also, I was a little confused by the 'dollups' on the top of the fudge mixture. I think I did them too big and too far apart. Either way, these tasted really good and I'll definitely make them again. Here is her recipe:
Oatmeal Fudge Bars
1 cup butter, softened
2 cups brown sugar
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
3 cups Quaker quick cooking oatmeal
2 cups Semi-sweet chocolate chips, 1 can Sweetened Condensed Milk (15 oz.)
2 tbsp butter
1 tsp salt
2 1/2 tsp vanilla
1 cup chopped nuts (optional, walnuts or pecans) (I did not use - I meant to actually but forgot)
Preheat oven to 325.
Grease and flour a 10x15 jelly roll pan.
In a large bowl sift together flour, soda and salt. Set aside.
In large mixing bowl, beat together softened butter and brown sugar until light and fluffy.
Add eggs, one at a time and beat until combined. Add vanilla and mix well.
Slowly add the sifted flour mixture and mix until combined. Stir in oatmeal.
Gently spread 2/3 crust into bottom of prepared pan. Reserve the rest for topping.
Make the filling:
Over Medium-Low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla and nuts if using.
Evenly pour filling mixture of crust but keeping filling about a 1/4 inch away from side of pan so it does not stick to side while baking. Evenly dollup top of filling with remaining oat mixture. Bake for 25-30 minutes or until topping is light brown and fudge layer set but not solid. Don't overbake these bars or they can become dry. Cool in pan on rack until set. Can chill to set faster. Keep stored in airtight container either room temp or in fridge.