Here comes another challenge for this month. This month’s Fantastical Food Fight theme was PB&J. We had to come up with a recipe that had peanut butter and a fruit. I decided to adjust a recipe I enjoyed when I made it for the first time in high school. It is from the cookbook Double Delicious which is about sneaking more veggies and fruits into your kids. I got this cookbook a while back and have actually found it quite disappointing. This recipe however is pretty yummy. I’m not a huge fan of bananas, but I do like the flavour of the dough. You could fill these handpies with any filling of your choosing such as butter, cinnamon and brown sugar, or fruit etc.
These handpies are a lot of fun to make, and I imagine would be fun to make with kidlets. These are a great snack, and I think they would be a great addition to a brunch or breakfast.Below are some pictures to show how to fill these handpies:
- 1/2 cup of softened butter
- 3/4 cup sugar
- 2 large egg whites
- 2 tsp vanilla
- 1 1/4 who wheat flour
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- chocolate chips
- peanut butter
- In a large bowl of an electric mixer beat together butter, sugar, egg whites, vanilla. Once combined add the two flours, baking powder and salt and mix until small crumbs form. At this point add the sour cream and continue to mix until soft dough forms.
- Split the dough into two and form into disks. Store in the fridge for at least 3-4 hours or overnight. I left mine in the fridge for a couple days until my bananas were ripe.
- When ready to make the hand pies, take the dough from the fridge and allow it to slightly warm at room temperature. Take one disk and roll it out to 1/4 inch thick. Use a 2 inch biscuit cutter or a cup or any other round tool you have, I used a lid for my flour canister. Cut out circles from the dough. Do the same with the other disk.
- Preheat the oven to 350, and spray a baking sheet with non-stick spray.
- To fill the handpies: spread peanut butter on one half of a dough circle, place a couple slices of banana and top with chocolate chips. Fold the other half of the dough over top the filling and seal with a fork.
- Bake in the oven for 15-18 minutes until lightly browned.
- When finished allow to cool completely on a wire rack. Store in the fridge for up to 3 days.