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These banana oatmeal cookies are delicious- I didn’t change a single thing!

Ingredients

  • 1 1/2 cups (195g) all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (225g) packed brown sugar
  • 1/2 cup (104g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup mashed over ripe bananas
  • 3 cups (240g) quick 1-minute oats

Instructions

  1. Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.
  2. Add the melted butter and sugars to a large bowl and whisk to combine. 
  3. Add the egg and vanilla extract and whisk together until well combined.
  4. Add the mashed bananas and whisk together until well combined.
  5. Add the dry ingredients and fold together just until well combined.
  6. Add the oats and fold together until well combined. 
  7. Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight. 
  8. When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)
  9. Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.
  10. Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up. 
  11. Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.

Found from Life, Love and Sugar

Virginia and I wanted a Black Forest Cake and this is the recipe we mostly followed! The chocolate cake was amazing.

Ingredients

Chocolate Cake

  • 1 and 3/4 cups (219g) all-purpose flour
  • 3/4 cup (65g) unsweetened natural cocoa powder*
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)*
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full fat sour cream, at room temperature*
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or coffee*
  • 2 (15 ounce) cans dark sweet cherries in heavy syrup

Whipped Cream

  • 2 cups (480ml) cold heavy cream or heavy whipping cream
  • 1/4 cup (30g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
  2. Make the chocolate cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a KitchenAid stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined.
  3. Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool for 30 minutes in the pans, then remove cakes from pans and set on a cooling rack. Be careful and use two hands when handling the cakes.
  4. After the cakes have cooled, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
  5. Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
  6. Make the whipped cream: Using a KitchenAid stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form, about 3 minutes.
  7. Assemble the cake: Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 heaping cup of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup. Top with 2nd cake layer and evenly cover the top with 1 heaping cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup. Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer using an icing spatula. Use a bench scraper to smooth out the whipped cream on the sides of the cake.
  8. Cover and store leftover cake at room temperature for 1 day or in the refrigerator for up to 1 week.

Found at Sally’s Baking Addiction

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