I must confess that I really don't enjoy the "writing" part of blogging. Yeah, I do realize that writing is the biggest part of blogging. What I really like is cooking and baking and sharing my recipes with people. So, I put up with writing (and taking pictures of my recipes - which I don't particularly enjoy either. You might have noticed since they aren't the best photos) to be able to get them out there for you to enjoy. Why am I telling you this? Because it most likely means I will take more breaks (short or long) when I just don't feel like writing. Or when I don't have time to bake - which happened this summer as well. It was just too hot and I was either too tired, too sick or too busy.
I finally have a new recipe idea to share. I saw this on Facebook and thought I should try it out. The Princess and The Brother's loved them! It was super easy and made chocolate chip cookies a little more exciting.
Simply make a batch of Egg-less Chocolate Chip Cookies. I have read that using an all butter cookie recipe will cause your dough to spread too much and create a big mess. I used all coconut oil in my recipe, but it made the dough a bit stiff and hard to work with. I would suggest using half butter and half coconut oil.
Once your dough is made, instead of baking them as you normally would, take a muffin tin and turn it over. Smash the cookie dough all over the muffin "bumps". You can put tinfoil over the bumps if you want, but I just greased them down a bit with some coconut oil and smashed the dough on.
Bake at 350 degrees F for 10-15 minutes or until your bowls are a nice, golden brown. Let cool completely before removing bowls from muffin tin. I made 5 bowls and we ate the rest of the dough raw (yum!!).
Fill with ice cream right before serving.
Enjoy!!
Jana
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