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    unsalted butter, softened

    Mini Banana Walnut Muffins

    September 13, 2017

    Anyone who has been to my house or has seen pictures on my Instagram stories can attest to the fact that I ALWAYS have bananas turning on my counter! I buy the bananas, the children say they'll eat the bananas but then two days later the said bananas are still there, slightly mushier. What can you do?? Well, one thing is to make banana muffins! This time of year I'm always trying to make extra snacks for lunches or breakfast that kids will like and pack a little punch. My youngest, Isaac has been asking all week for muffins so I decided to wait for him and make them together after school. 

    What you can't see in these ridiculously adorable photos, is the fact that I totally cringe when my kids make something with me. I know it's all a learning experience (which I aim to give them) but it also drives me nuts that the scoop was backwards, there were drips, at one point while mixing the wet ingredients he began spinning the bowl so the contents all went up to the sides and guess where that coconut oil went?!? Yup, all over the place! But despite the craziness, what I do stress and teach my kids is about good wholesome food, cleanliness in the kitchen and proper etiquette while cooking or baking. If my kid touches their nose, they go wash their hands AGAIN! If they lick their finger, guess what, hand washing AGAIN! I want them to learn to be confident in the kitchen but that also goes with knowing the proper way to work.

     

    In the end, we both had a fabulous time making these sweet little treats. The suggested prep time listed below is WITHOUT a 5 year old helping (obviously)! I would double the time if a little one is doing the work! I hope you enjoy some of these hilarious and inspirational pictures and inspire you to bake with your littles. As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. I'm sure Isaac would LOVE your feedback as well, leave him a comment! 

     

     

     

     Can I eat the muffins yet MOM??

    Print Recipe
    Mini Banana Walnut Muffins
    Course Baked Good, Breakfast
    Prep Time 15
    Cook Time 20 minutes
    Servings
    muffins
    Ingredients
    Muffins
    • 1 ½ cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • ½ teaspoon cinnamon
    • ½ teaspoon kosher salt
    • 3 large ripe bananas mashed
    • 1 large egg
    • 1 tsp vanilla extract
    • ⅓ cup coconut oil *
    • ½ cup chopped walnuts *optional
    Crumb Topping
    • ½ cup unbleached all-purpose flour
    • ¼ cup brown sugar
    • 1 teaspoon cinnamon
    • 4 tablespoon unsalted butter, softened
    Course Baked Good, Breakfast
    Prep Time 15
    Cook Time 20 minutes
    Servings
    muffins
    Ingredients
    Muffins
    • 1 ½ cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • ½ teaspoon cinnamon
    • ½ teaspoon kosher salt
    • 3 large ripe bananas mashed
    • 1 large egg
    • 1 tsp vanilla extract
    • ⅓ cup coconut oil *
    • ½ cup chopped walnuts *optional
    Crumb Topping
    • ½ cup unbleached all-purpose flour
    • ¼ cup brown sugar
    • 1 teaspoon cinnamon
    • 4 tablespoon unsalted butter, softened
    Instructions
    Crumb Topping
    1. Combine all the ingredients for the topping, combine and with a fork cut butter until mixture is crumbly.
    Muffin
    1. Preheat oven to 400 degrees F Grease 36 mini muffin tins with non-stick spray.
    2. Combine all the dry ingredients in a large mixing bowl. Set aside.
    3. In another smaller bowl, mix mashed bananas, egg, vanilla and coconut oil. Mix together with a fork until combined.
    4. Pour the wet banana mixture into the dry ingredients and fold gently until just combined.
    5. Fold in chopped walnuts.
    6. Fill mini-muffin tins to the top of each prepared muffin tin.
    7. Top each muffin with some of the crumb topping mixture.
    8. Bake for 5 minutes at 400 degrees, then immediately reduced temperature to 375 degrees and bake for another 15 minutes or until muffins are done with a cake tester.
    9. Remove from oven and let cool for 5-10 minutes then transfer to cooling rack. Enjoy!
    Recipe Notes

    Can substitute oil, butter or margarine for coconut oil

    Walnuts are optional and can be subbed for mini chocolate chips or omit completely. 

    Adapted from the NYT Cooking
    https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins?mcubz=1

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    Lebanese Date Cookies

    August 2, 2017

    My wonderful, beautiful sister is getting married this month. I'm so elated to be in Pennsylvania for her special day and of course to help in the baking frenzy of 2017! My mom is the baking queen, well, only when it comes to Lebanese desserts! She has pages of recipes written in Arabic that have been tried, tested and changed over the years. There is also this amazing Lebanese cook book that is literally like a bible! Any Lebanese dessert I want to make, I check in with her first then the "bible". Whatever it is, it always comes out amazing. 

    Dates are widely used in Lebanese desserts, especially in mammoul. Mammoul are a flaky cookie filled with either dates, walnuts or pistachio fillings. These cookies are a play on mammoul but a bit simpler and don't require the molds to shape. We make them super bite size because they are totally cute that way and give us an abundance of cookies. You can find baking dates at most Middle Eastern stores or online. 

    The recipe for these cookies is in the above-mentioned "bible", after my mom translated the text for me, we got to work! The dough is so easy to work with and requires just minutes to put together. These 40+ dozen we made today (not lying about that) will make their debut at the wedding along with the other hundreds of desserts there! I hope you enjoy the recipe! I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo,
    Cosette


    A shot of the rolled date balls before stuffing them into the dough:

     

    Before the cookies go into the oven, we used whatever tools we had in the kitchen to make the designs: spoon, knife, cake piping tip, dough wheel...whatever will make a good impression. 

     

    Just a few of the many, many dozen that we made today! 

    As featured on KATU Afternoon Live:

    https://katu.com/afternoon-live/cooking-recipes/christmas-cookies-12-13-2018

    Print Recipe
    Lebanese Date Cookies
    This recipe will make A LOT of cookies, especially if you make the very small sized as pictured. You can surely increase the size of the cookies to yield fewer.
    Course Dessert
    Cuisine Lebanese
    Prep Time 1 hr 30
    Cook Time 15 minutes
    Servings
    +people
    Ingredients
    Date Mixture
    • 26 ounces date paste date paste can be found in middle eastern stores, usually in 13 oz packages
    • 4 tablespoon unsalted butter, softened
    Cookie Dough
    • 5 cups unbleached all-purpose flour
    • 1 cup corn flour **NOT cornmeal
    • 1 cup powdered sugar
    • 2 cups unsalted butter, softened
    • ½ teaspoon rose water **can use vanilla extract instead
    • ½ teaspoon orange blossom water **can use vanilla extract instead
    • ½ cup milk add more as needed
    Course Dessert
    Cuisine Lebanese
    Prep Time 1 hr 30
    Cook Time 15 minutes
    Servings
    +people
    Ingredients
    Date Mixture
    • 26 ounces date paste date paste can be found in middle eastern stores, usually in 13 oz packages
    • 4 tablespoon unsalted butter, softened
    Cookie Dough
    • 5 cups unbleached all-purpose flour
    • 1 cup corn flour **NOT cornmeal
    • 1 cup powdered sugar
    • 2 cups unsalted butter, softened
    • ½ teaspoon rose water **can use vanilla extract instead
    • ½ teaspoon orange blossom water **can use vanilla extract instead
    • ½ cup milk add more as needed
    Instructions
    Date Mixture
    1. Combine date paste and butter and work until smooth.
    2. Form into small balls, the size depends on how large of a cookie you'd like. Can be anywhere from ½-1 teaspoon in size.
    Cookie Dough
    1. Preheat oven to 350 degrees and line your cookie sheets with parchment paper or silicone mats. Set aside.
    2. In a stand mixer fitted with paddle attachment, combine all the ingredients except the milk to form a cohesive dough.
    3. Add the milk slowly once dough forms. Add additional milk if the dough seems dry or crumbly.
    Form Cookies
    1. Take a small scoop of your dough and flatten in your hand, place a date ball inside. Fold dough around the date and form into whatever shape you'd like. Round and long shapes are most common.
    2. Place on prepared cookie sheet and create an impression using a fork, knife, dough wheel, cake tip or anything you find that will work.
    3. Bake for 15-17 minutes on the middle rack. Bottoms should be slightly red and tops just beginning to brown.The cookies should not be too dark in color, they will remain fairly pale.
    4. Remove from tray and let cool on cooling rack. Enjoy!
    Recipe Notes

    These cookies freeze well up to 3 months. Pull out baked cookies as you need them. 

    Baking dates can be found online. 

    Recipe adapted from Anahid's Gourmet Cookbook

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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