In Honor of Elvis

Right about now, my close friends who just read that title are giggling uncontrollably because they know that, in general, I've never been known as a big Elvis fan. But there is one thing Elvis did that I am a big fan of - the sandwiches he loved that combined a generous smear of peanut butter with mashed banana on bread (he preferred white). A recipe in Gourmet magazine called for grilling the sandwich in a frying pan and butter and, finally, eating it with a knife and fork.

I prefer whole wheat to white bread whenever possible and I also love to make cupcakes - which may have become quite apparent if you read my blog frequently. So I zipped by the grocery store for a few bananas, pulled out the peanut butter, and grabbed everything else I needed to make some dynamite, Elvis-inspired cupcakes. Add a tall glass of milk or a mug of dark roast Columbian and you've got a terrific snack or decadent breakfast. It's also a great way to get fruit, protein and whole grains into your kids without much complaint from them.

Banana Peanut Butter Cupcakes

Makes 18-20 cupcakes

2 medium bananas

1/2 cup plain, low-fat yogurt

2 eggs

1/2 cup olive oil

1 1/2 cups whole wheat pastry flour

1/2 cup oatmeal

1/2 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

cupcake papers

small banana

Preheat oven to 350 degrees. Place all ingredients in food processor and blend until smooth. Fill cupcake papers approximately 2/3s full. Bake for 28-30 minutes. While baking, make:

Peanut Butter Frosting

2 ounces low-fat cream cheese, softened

2 ounces creamy, unsweetened peanut butter

1/8 cup milk

1/2 teaspoon vanilla

1 cup confectioner's sugar

Combine cream cheese and peanut butter thoroughly. Stir in milk and vanilla. Beat in confectioner's sugar, adding more as needed to achieve a thick but spreadable consistency. Cool the cupcakes completely and then spread with frosting. Before serving, place one small slice of banana on top of each cupcake. Refrigerate remaining cupcakes until ready to use.

VOE - leftover frosting is also wonderful on dark chocolate cake/cupcakes.

Teddy Bear Cookies

Whenever the holiday season rolls around there are two cookies on our 'must make' list - Walnut Crescents (see previous entry, 'Thanks Joy (of Cooking)') and Teddy Bear cookies. I started making the latter many years ago, when my daughters really loved cute things, especially if they were edible. For these now 20-something girls and their friends, it wouldn't be Christmas at our house without Teddy Bear cookies.

I didn't create the recipe, and the only change I've made is to use equal parts of chocolate and peanut butter chips, because one daughter isn't wild about p.b. But these cookies are so darn cute, easy, and fun that they're well worth sharing. As for a source, my original copy of the recipe is on a tiny, yellowed piece of the Kansas City Star, but that's all I know.

I hope you enjoy making what has become a holiday tradition in our house. And best wishes to all for a blessed season of celebration!

Cheery Chocolate Teddy Bear Cookies

Makes about 4 dozen (VOE - I'm lucky if I get 3 1/2 dozen)

1 2/3 cups peanut butter chips (I use 1 1/3)

1 cup semi sweet chocolate chips (I use 1 1/3)

(VOE - these are the best alternate proportions I've found; something about the peanut butter amount is important to the consistency)

2 tablespoons margarine or butter

1 package chocolate sandwich cookies

1 box teddy bear-shaped graham snack crackers

Cover tray with wax paper (or foil). In medium microwave-safe bowl, place peanut butter chips, chocolate chips and margarine. Microwave at high for 1 to 2 minutes or until chips are melted, mixture is smooth when stirred, and chocolate and peanut butter are thoroughly combined.

With a fork, dip each cookie into chip mixture and cover completely. Place coated cookies on prepared tray and top each with graham cracker. Refrigerate, uncovered, until set, or about 30 minutes. Store in refrigerator and bring individual cookies to room temperature before eating.

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VOEs - You have to work fast before the mixture begins to harden, so pour the teddy cookies and the sandwich cookies in separate bowls for easy access. And don't answer the door or phone unless absolutely necessary.

-Have a rubber spatula on hand so you can move mixture off sides to bottom of mixture bowl.

-After you dip each cookie, scrape the bottom side of the fork on the edge of the bowl to 'recapture' excess mixture.

-You may have to 'frost' the last half dozen of cookies, as the mixture is used up.

-Make sure each teddy bear cookie has both ears and all limbs :)