This house needs an intervention.
We (Mr & Mrs Dessert For Two) are addicted to work. We lack the ability to sit still, relax and take it easy. We work hard Monday through Friday at our day jobs, and then on the weekends we tackle to-do lists that are often the length of a Southern poet’s musings on forbidden fruit and the opposite sex. If I told you everything we did this past weekend, you would faint. Ready? We……cleaned and organized the entire basement, built 3 shelves, rewired an outlet, built a work bench, assembled and hung a cabinet for the guest bathroom, I baked and photographed 3 desserts, did 3 loads of laundry, cleaned and mopped all floors, went to the hardware store twice, made a craft area in the basement, went out to dinner with sweet friends, went to church, and more. It’s hard to believe so many tasks can fit into a 48-hour weekend.
We did watch a football game or two, but we were up during the commercial breaks working on something. And even while we were sitting, I’m quite positive we were both mentally scanning the to-do list.
It has got to stop.
Luckily, this weekend we’re headed to Chicago for a little getaway. If I get to eat deep dish pizza with this lovely lady, it’ll be a stellar weekend!
I made these cookies last weekend because I had a craving for a banana cream pie and banana pudding. I didn’t have time for either (clearly!), so I improvised. I took my homemade vanilla wafer recipe from my banana puddin’ for two, whipped some cream and folded in a mashed banana. The flavor profile is spot-on. They’re great at room temperature (albeit messy), but even better frozen. Eat them within 2 days because the banana flavor starts to dominate past then. I don’t think you’ll have any trouble putting away 5 cookie sandwiches.
- ½ cup flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ¼ cup sugar
- 2 teaspoons vanilla
- 2 teaspoons heavy cream
- ¼ cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 small very ripe banana, smashed
- Preheat the oven to 350°. In a small bowl, stir together the flour, baking powder and salt.
- In a medium bowl, whisk together the softened butter and sugar. When the sugar is dissolved, add the vanilla and heavy cream. Whisk together very well. Add the flour and fold together with a spatula. Chill the batter for about 20 minutes before proceeding.
- Scoop the chilled batter out onto a baking sheet using 2-teaspoon scoops–you should get 10 cookies. Chill the dough balls another 10 minutes.
- Press the tops slightly down to encourage a flat not domed cookie. Bake for 14-16 minutes, or until edges of cookies are browned.
- Let cookies cool completely. Once ready to serve, whip the cream and powdered sugar together until soft peaks form. Then, stir in the mashed banana. Spread the banana cream between two cookies, sandwich together and serve!