We celebrated my grandmother’s birthday over the weekend and she had 1 request: coconut cream pie. Though I have never made one before, I volunteered for the job (I LOVE baking!). Little did I know that the baby would be a clingy fuss all day Saturday, allowing me no time to bake; or that it would be too humid Sunday morning for my egg whites to peak into meringue. So, I did the best I could with what time and resources I did have. I could have spend an hour baking a delicious, from scratch, pie … but I didn’t and it got rave reviews. So, I of course had to share it with you!
The kiddo had asked for Peppermint Ice Cream last week, which I was happy to oblige. But I felt that the minty flavor needed a little chocolate to go with it … doesn’t everything taste better with a little chocolate? So, I whipped up these easy cookies, thanks to my trusty epicurious app on my iPhone (you can also find the recipe here).
YUMMY CHOCOLATE COOKIES
Recipe courtesy of PARADE, August 2009 (by Sheila Lukins)
INGREDIENTS
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon espresso
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350°F. Lightly grease 2 baking sheets. Sift the flour, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well. Add the reserved dry ingredients and mix until just combined. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.
Enjoy!
