{ bakery farm stand }

piestand

{ aint it grand }

I love that I live down the street from this. Today was one of those days that had zero plans and zero structure. I woke up, meandered out to the garden; watered and weeded and picked. Felt like I was livin’ off the land. Good feeling. Dropped off some of my garden goodies with family and friends and then thought lunch sounded good. Right?  Let’s do Los Olivos Cafe. Sounds good? Let’s have some Liquid Farm Chardonnay? Sounds even better.

hours

On the way to lunch we saw a huge painted sign on the side of the road that said PIE, open Wednesday 2:30-6:30. It looks like a Slurpee sign, doesn’t it? My mouth was already watering.

We enjoyed our leisurely wine lunch. Pie stand still not open. We went and got a coffee…pie stand still not open. We loitered. Pie stand finally open. This is starting to read like I’m still in China.

In my mind I was picturing a sea of homemade pies with flakey, buttery crust still warm from the oven. What we saw under the awning was not so much that, but still did not disappoint. We grabbed cookies, key lime pies, banana chocolate cake and fresh crostini (still warm) drizzled in basil oil. It didn’t matter that we were full from coffee and lunch (and wine), we would find a way.

chocolatebananacake

And all this was happening just down the street. I could have jogged there if I was even remotely in shape. But I’m not, so we drove.

keylime

I think it was the chocolate banana cake and the chocolate peanut butter cookies that made me want to make banana chocolate chip cookies. This is a favorite recipe of mine, taken from Martha Stewart’s Cookies. If you love to bake cookies and don’t happen to have this cookbook, get it now. Without haste. I’ve made some edits to the recipe, trying to make it a gluten- and dairy-free treat. After all the above gluten and dairy from said Bakery Stand, I needed a breather…but I still need me some sweets.

cookie

The oatmeal and banana in these make me feel pious. I wish I could insert a praying emoji right here.

How am I lucky enough to have this Wednesday of gluttony and sloth? Courtesy of my baby daddy being in town. While he and the kids are watching a rocket being launched and eating Thai food, I’m exploring my hood with fresh eyes. Quarterly I get to be kid-free and I consider it my own little hometown vacation. I’ll have a cocktail at lunch. Eat out all three meals. Meet my friends for coffee…or cocktails. And have cake for breakfast. Not a bad way to while away the day.

Make these cookies and you’ll feel like you have a bakery farm stand in your kitchen. I promise.

{ chocolate chip banana cookies }

Makes Three Dozen

INGREDIENTS

  • 1 cup Cup 4 Cup Gluten Free Flour
  • 1/2 cup Cup 4 Cup Gluten  Free Wholesome Flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • cup vegetable oil
  • .5 cup white sugar
  • .5 cup packed brown sugar
  • egg
  • 1.5 teaspoon vanilla extract
  • .5 cup mashed banana
  • cup old-fashioned rolled oats
  • ounces dark chocolate chips

INSTRUCTIONS

  • Preheat the oven to 375 degrees F.
  • Whisk together the flours, salt and baking soda.
  • Mix oil and sugars in an electric mixer with the paddle attachment. Add the egg, vanilla and mashed banana. Mix well.
  • Blend in flour mixture until combined. Stir in chocolate chips and oatmeal.
  • Space 1 1/2 inch dough balls about two inches apart on a cookie sheet. Bake for 12-13 minutes. Sometimes I like to chill the dough for 30-60 minutes because I find it’s easier to scoop and it won’t spread as much when baking.
  • Let cool on the cookie sheet for five minutes before transferring to a wire rack.

*This is an altered Martha Stewart recipe; it is gluten- and dairy-free.


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