For my first cookie recipe, I decided to start with an old favorite. These cookies are some of my absolute favorite and they never cease to amaze me.  The cookies are so light and fluffy with a hint of banana, but not overpowering. Throughout the cookie there are little bits of chocolaty goodness.  I really can't get enough of them, whether it's the cookie or the dough!

For one reason or another, I seem to forget to add the eggs almost every time I make these cookies.  Not to worry though - they turn out practically the same.  In fact, this is my go-to recipe when I'm needing to make an egg-less dish for allergy reasons!  :)


Banana Chocolate Chip Cookies

• 2 ¼ c flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt

• 4 mashed bananas (the blacker the banana the better)
• ½ c evaporated milk

• 2/3 c shortening
• 2/3 c sugar
• 2 eggs

• 1/3 bag Mini semi-sweet chocolate chips

Preheat oven to 350.

Sift together dry ingredients. In a separate bowl combine the mashed bananas and evaporated milk.

In a third bowl or stand mixer, combine the shortening and sugar. Mix until blended and fluffy. Beat in the eggs.

Alternate combining the banana and flour mixtures until used, scraping down the sides of the bowl between additions.

When both mixtures are incorporated, mix in the chocolate chips. (You can use more chocolate chips if you want, but they're not supposed to be too overpowering.) :)

Scoop out onto cookie sheet about two inches apart. Bake for about 10 min. Cookies will remain colorless and soft. Remove from cookies sheet and cool on a rack. Devour.



 Wreaths

You might say that I'm a bit obsessed with wreaths.  I love how versatile they are, and the way they dress up just about anything.  Wreaths are also great Do-It-Yourself projects.  Making your own custom wreath is really easy and leaves you with a beautiful, one-of-a-kind decor piece.  
















Photos via chris_j, dittle dattle, martha stewart, myhomeideas, re-nest, the daily green, west elm