After sharing the slight miss in the sprinkles earlier this week, here I am to show that they still worked out okay in this treat.
I’ve been doing a new thing where if possible, I try to make a half batch of a recipe. It doesn’t always work if a recipe calls for one egg, or the like, but if I can, then it makes it so that we can get through the treats in a reasonable time without stuffing our faces constantly. I’ve been less hungry, but still wanting to bake a lot. So, this lets me satisfy my baking itches and my belly needs. The recipe today is an example. You can make a double batch of what I wrote (which is half of the original) or you can make it as is. This will make between 24-30 cookies, which is perfect for our small family to enjoy. It leaves you wanting more…without them getting stale first.
The Fudgelet is still figuring out what foods are his favorites. Apples are near the top of the list. Each time he sees an apple, sees the steamer I use for cooking them for him, or even sees some of the containers that often hold his cooked apples he gets super excited and starts clamoring for “apples, apples!”. Luckily, we live in an apple state. But, a boy cannot live on apples alone. Thankfully he eats a pretty good variety of food, so no worries about that. When he does an especially good job with a meal, I will sometimes let him have a treat. I’ve tried some of the “toddler cookies” from the store, but he doesn’t care for them that much. They tend to be really dry. He prefers his food to be moist. I discovered he even prefers gravy on his mashed potatoes, rather than eating them plain (even if they have seasoning added). Other times I give him a treat during snack time. Those treats I prefer to be healthy and filling. A string cheese, peanut butter on crackers, etc.
I alllllllmost named this as a Fudgelet Food post. Almost. He has had some, and I made it Fudgelet-Friendly (no nuts), but let’s be honest. I really wanted this for myself and have been enjoying it as a filling afternoon (morning and evening) snack. It’s mostly healthy as far as treats go, and it makes both the Fudgelet and myself want more.
When I first saw these cookies, I was very excited to try them. I was intrigued by the idea of using cold butter, by how big they were, and of course…the combination of chocolate and peanut butter. Just like in the original post, mine also turned out large and tall, which is great. It seemed like a lot of butter, but there is a lot of flour and cocoa powder to even it out, and I think that helps keep the cookies from spreading. Mine barely lost their ball shape, but that’s fine by me. They were still delicious and just looked even bigger than I expected.
This cake is great on days when you want to eat or make a cake, but you don’t want anything too fussy. You could probably make it without frosting, but really, the frosting made the cake that much more awesome. Luckily I had some leftover frosting, so I didn’t even need to make it fresh that day. If you so desired, you could even use a store-bought frosting. I won’t tell.
You could also title this post: Yummy Chocolate Stuff for Ice Cream, or Exploring the Many Uses of Coconut Oil and Chocolate. Basically, coconut oil is awesome because you can melt it and make tasty treats, then let it cool to room temperature and it hardens. But, it isn’t as unhealthy as other “hard-at-room temperature” fats. I have been trying to use it different ways to explore its properties. There is a slight coconut flavor with it, but if you add enough other ingredients, you don’t notice it (in case you don’t want coconut-flavored everything).