Sometimes I just want the taste of a fudgy brownie without having to make a whole pan of brownies. Recently I featured a recipe for chocolate chip cookies for two, and thought — why don’t I turn this into brownie cookies?
This recipe gives me the brownie flavor I crave, in a much more portable cookie form. Feel free to play around with the add-ins. Walnuts would be awesome in these. Better yet, roll the chilled dough in powdered sugar and they’re chocolate crinkles! Comment below with your favorite brownie add-ins.
I fully realize that I have been completely lazy about this whole keeping-up-with-my-blog thing. I am back to tell you about one of my favorite things: giant cookies!
*cue Buddy from Elf voice* I LOVE FAVORITE THINGS!
I have been completely obsessed with this Budget Bytes recipe for snickerdoodles for two, which yields two cafe-style (meaning, HUGE 4 inch diameter) soft cookies.
I am not sure I have ever met a cookie I didn’t like. The snickerdoodles wound up costing 42 cents per cookie, which makes it really hard for me to justify buying cookies for myself at any bakery or cafe ever again.
I thought…maybe I could riff on this recipe and create a chocolate chip cookie dough recipe for two. I tried it, and it definitely hits the spot when I need to exercise just a bit of self-control.
Labor Day weekend has kicked off the start of Northern California’s fall apple season. El Dorado County is famous for its abundance of apple farms, each overflowing with freshly picked apples, unique baked items, artisan products, and country charm.
I love chocolate. On the contrary, the only way to get my mother to eat chocolate is to add peanut butter to the equation. I was absolutely delighted when she suggested that we create peanut butter chocolate candy together. I’ll use any excuse possible to experiment with chocolate in the kitchen-especially if I know my mother and I will have a chance to bond over it.
For the record, Reese’s eggs are mutually our favorite Easter candy, due to the high peanut butter to chocolate ratio. This recipe tastes very similar, depending on how well you can shake the melted chocolate off the peanut butter ball.
Today has been downright relaxing. Right now, I am sitting in the sunniest corner of my bedroom, propped up with dozens of pillows, and drinking coffee. Some people think of coffee as some quickly imbibed energy drink-but to me, it’s kind of my “me time ritual.”
I am drinking cold brewed Vietnamese iced coffee. For some people, it’s all about pumpkin spice lattés at the very first sign of fall…but my long time love affair has been with the less-acidic, caramely, malty, creamy, almost buttery notes of a good cold brew Vietnamese iced coffee. I realize that the big-name coffee chains have recently hopped onto the cold brew bandwagon, but I still prefer to make my own at home.