Zack and I were both home early tonight. We ate dinner early and thusly, we were ready for dessert, EARLY!
We both have a voracious sweet tooth. So trying to delay making our dessert, we decided to peruse Pinterest for the perfect dessert for us to make on this cold and rainy night. I’d been pining over this Cookie Dough Egg Roll via this blog called Pennies on a Platter. Here was a picture of Pinspiration:
Hers looked pretty amazing but we were craving something a little different and wanted to use these bananas that were gonna go bad any minute. Seriously, look at these things:
After successfully attempt at making regular egg rolls, I figured we could throw caution to the wind and experiment a little, and in the spirit of “waste not, want not” we knew we had to use something with banana rather than the chocolate chip cookie dough. And what cookie dough goes better with banana, than peanut butter? Nothing, in case you were wondering. Have you ever heard of “Elvis Style“? I’m pretty sure that guy was a culinary visionary. The next step was finding a peanut butter cookie dough recipe that didn’t contain egg (since we’d be eating the batter, in a relatively raw state). It was harder to find a good one than I thought it would be but eventually we ended up on this one, and it fit the bill quite nicely. We still modified the recipe a bit to make it fit our liking.
So without further adieu, here’s how we made our Elvis Style Egg Rolls!
½ cup brown sugar
½ cup granulated sugar
½ cup crunchy peanut butter
½ cup butter or ½ cup margarine
1 teaspoon vanilla
1 ¼ cups flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup 60% cocoa (we used the Ghirardelli chips)
2 bananas, cut up into small pieces
10 egg roll wrappers
1 egg white mixed with 1 tablespoon of water, for the egg wash
Confectioners sugar, and either honey, maple syrup or chocolate sauce make excellent garnish (we tried a few of everything).
And ice cream. Vanilla preferably.
1. First we make the cookie dough. It’s your standard recipe. Cream the butter, sugars, vanilla, and peanut butter in the mixer. Then add the flour, baking soda and baking powder. The dough is going to be a little on the dry side but that’s how you want it. Then fold in the chocolate chips and nuts.
2. You then want to place the dough on a good sized piece of parchment paper and flatten it with a rolling pin, or your hand. We just used our hands. Then lay the banana pieces on one end and roll, wrap the dough around the banana and trim off the excess dough. We were able to do this three times. It looks a little something like this:
3. You want to cut the roll into thirds or quarters. We ended up with 10 pieces of cookie dough rolls, once everything was chopped. Each cut should be around 2-3 inches long.
4. Then comes the egg roll wrapping. Don’t forget the egg wash to seal up the wrappers, either. The method goes a little something like this:
5. Then the frying beings! Similar to the previous egg roll recipe, heat up the oil in a skillet (we used our small skillet this time just so we weren’t wasting too much oil). They cook for about a minute on each side but watch the oil heat and turn down the temp if necessary. We started with the oil on medium high heat but knocked it down to about medium heat halfway through so it doesn’t burn, and as always if you start to smell the burning, turn down the stove. Cook each side until it’s a slightly brown color. You know, egg roll color. You know it when you see it.
6. The second to last finishing touch was to add a little bit of powdered sugar
7. And the final touch, was the sauces, which we drizzled generously, in different combinations, over the egg rolls:
And we were left with a slideshow of these beauties