Monthly Archives: September 2012

Banana, Oatmeal & Chocolate Chips Cookies

Besides oil and vanilla extract, the title above pretty much sums up what you will need for this banana cookies recipe.

“Whaaat? No flour and no sugar? Am I missing something here?” one might think.

Believe it or not, this recipe works! Since there’s no sugar required in the recipe, I thought there’s a room to be naughty. :P e.g.I have swapped dates in the original recipe to chocolate chips. That’s okay because this is the only naughty aspect of this recipe.

If you are too much of a goody two-shoes, feel free to add dates or any dried fruits instead of chocolate chips. I’m sure it will be just as good. :)

Banana, Oatmeal & Chocolate Chips Cookies

(tweaked very slightly from

Makes about 15 cookies

What you’ll need:-

  • 2 ripe bananas
  • 110g/ 4 ounces rolled oats
  • 80g/ 3 ounces chocolate chips
  • 55ml/ 2 fl ounces flavourless oil i.e. canola, vegetable
  • 1 tsp vanilla extract

Preheat oven to 175 degrees C/ 350 degrees F. Line baking tray with a baking paper and set aside. Mash bananas in a large mixing bowl with a fork.  Then add chocolate chips, rolled oats, vanilla extract and vegetable oil and mix until well combine with a fork. Set aside for 15 minutes. When you just mix the ingredients together, the mixture is a little watery. By letting the mixture sit for at least 15 minutes,  it will allow rolled oats to soften and the mixture to become thicker and stickiers – to be able to shape the cookies. 15 minutes later, use a dessert spoon and the fork to drop teaspoonfuls of mixture onto the baking tray. Use the back of the spoon to flatten the cookie dough slightly as the mixture doesn’t expand much. Bake for 15 -20 minutes or until slightly brown. The cookies are very soft when they are removed from the oven. Cool on tray and  the cookies will harden when they are completely cool.

My week, in a nutshell

Week days seem to take their own time to pass. Weekends seem to be over in the blink of an eye. This pretty much sums up how I feel on a weekly basis. :P Having said that, I got a lot done this week. I ticked many of my household chores off the to-do list . Sometimes I have them on my to-do list but I somehow find a way to procrastinate. I suppose they are called chores for a reason i.e. not fun ha!

Strawberries are super affordable at the moment. As a result, I have been hoarding them more than I can consume. I can only blame the bargain hunter in me! :P

I am currently in the phase of snacking. The good thing about snacking on rice crackers is that my beloved doesn’t like them. It’s nice to be teeny tiny selfish sometimes. :P

My new batch of business cards ordered via Etsy have arrived! It’s easier than writing down on a piece of paper whenever I was asked about my blog url. Plus the first batch of my business cards are bigger than the standard business card size i.e. I couldn’t fit them in my card holder or wallet. I’ve finally decided to update the look as well as the size of the cards. Also a super huge thank you to Abby who delivered an excellent customer service…and put up with my many requests to change the fonts and colors…due to my indeciveness. :P

When it comes to making a list, I would normally do it old school – with a pen and paper. I am trying something new here.

In the spirit of cleaning…I have decided to clean my blush brush too. Okay, it is something you are supposed to do at least on weekly basis. I have been rotating on multiple brushes until I finally ran out on clean ones. Let’s just say I’m no role model when it comes to cleaning my makeup brushes. Oops!

Polenta Porridge with Stewed Strawberry & Tamarillo

When I am not having toasts and eggs for breakfast, my other option is porridge with fruits. I usually go for instant porridge for convenience  purpose but every now and then, I enjoy the repetition of stirring porridge over a stove and witness the transition from grainy oats to smooth and creamy mixture. I know it is a very small and ordinary task, but it is something little like that makes me feel like I had a good morning start. :)

Polenta is not something I would associate with a breakfast meal. However, after taking a leap (in my book) and ordered a polenta poridge from my favourite cafe in Orange in addition to my usual egg and mushroom toasts,  I was impressed.  So impressed that I’ve decided to recreate it at home.

 {Stewed strawberry & tamarillo}

Polenta Porridge with Stewed Strawberry & Tamarillo

(For two people)

What you’ll need:-

  • 1 Tamarillo
  • 250g/8 ounces fresh strawberries
  • 1/2 tbsp cornflour
  • 3 cups low fat milk
  • 1/2 vanilla pod, slit in half (or a tsp of vanilla extract)
  • 1/2 cup polenta – see Note 1
  • 1 + 1/2 tbsps white sugar – or adjust to taste

Note 1: If you use instant polenta, follow the liquid to polenta ratio as specified by the packet instructions and scale up or down accordingly. I used the Macro Natural Polenta from Woolworths.

Stewed strawberry & tamarillo: Slice the tamarillo in half and use a small spoon to remove the flesh from the skin. Dice the flesh into smaller pieces and place in a small pot. Hull and dice strawberries and transfer them into the pot as well. Add cornflour and toss to coat the fruits. Add 2 tbsps of water to the fruit and place over low-medium heat and stew the fruits. Keep stirring the fruits gently to make sure they don’t stick to the pan. Over some time, the juice from the fruits will ooze out and keep cooking until the fruits are soft and mushy. Set aside.

Polenta Porridge: Gently boil 2 cups of milk with 1/2 vanilla pod over low-medium heat. When the milk is almost boiling (you’ll see a light foam forming on the surface), remove the vanilla pod and add polenta. Over very low heat (switch the smallest burner), keep stirring the mixture over low heat. When the mixture is getting too thick, add the remaining milk (1 cup) gradually and sugar. Keep stirring until the mixture no longer feels grainy. You may need to add more milk if it takes a little long for the the mixture to become not grainy and to achieve your desired consistency. Note – I find it helps to add 2 tbsps of milk just before finish cooking so that the porridge doesn’t become a really thick paste when it cools down a little.

To serve: Transfer polenta porridge to bowls and top with the stewed fruits. Serve immediately.