Today I spent my afternoon in the kitchen focusing on things purely indulgent. Why not? It's minus-too-cold-to-even-matter outside, and we're coming off what has been reported as the most depressing week of the year, so we needed a little pick-me-up around here! And I picked up a little helper along the way who wanted to join me in my kitchen escapades! We had too much fun photographing ourselves making silly faces while we waited for our popcorn kernels to get popping hot...
Mix that popped popcorn with sugar and chocolate and watch your winter blues melt away! New Year's resolutions? What New Year's resolutions? Is anyone still following their New Year's resolutions? Screw it! Give me more of this Caramel Corn Chocolate-Pecan Bark (sans pecans) from Cooking for Isaiah. Check that out....
Of course I can't send that in the school lunches...messy, sugary, bouncing-off-the-walls energy that teachers tend to frown upon.
So we made cookies too...still keeping with the over-indulgent theme, they had chocolate, and they had sugar, but on a far more acceptable level. Look at that focused determination!
Gluten-free Double Chocolate Chip Mint Cookies
(based on this recipe from Silk)
1 C Earth Balance margarine
1/2 C sugar
1/4 C agave
1/4 C soy milk
1 tbsp ground flax seed mixed with 3 tbsp warm water
1 tsp. vanilla extract
1 1/2 tsp. mint extract
1 C chickpea flour
1 1/4 C brown rice flour
1/3 C cocoa
1 tsp baking soda
1/2 tsp sea salt
1/2 C chocolate chips
Preheat oven to 350F
Cream together margarine and sugar until light and fluffy. Add milk, flax seed mixture, and extracts. Mix in dry ingredients and fold in chocolate chips. Drop by spoonful onto parchment-lined baking sheets and bake for 10-12 mins.
What's cooking in your kitchen?