Apparently, I mentioned in passing, a plant in my yard and did not follow thru on that (either).
Maybe tomorrow!!
I mean, really....just who does he think he is bossing me around about what I did and did not write about???
Actually
You know what...
just for him...
There is one of the photos I was going to include!
Hee hee, that oughta teach him!!
And don't believe him if he leaves a comment that he was just urging me on to great things.
I will deny it.
Truly, he is one of the few men who reads my blog, that I know of anyway.
(The other two don't really count since they are my husband and my "Dad")
(Okay, they do really count, in a big way, but don't tell them I said so)
C.D. is a loyal reader and encourager, so I had to give him a hard time here, in a public way. Thanks for reading and urging me on to great things C.D.
Hey, speaking of...
C.D. has had these cookies that I finally came to write about today!!
He was horrified that I used the "H" word to describe a cookie, but managed to eat quite a few anyway, or so I hear!
(I dropped them off as a treat for the kind people who helped my sis in law load up her moving truck a few weeks ago.)
I didn't have time on Monday to post that modified, "H"ealthier recipe, but will take care of that now.
On to the recipe!!!
Well, almost.
First I want to have a coconut chat.
We have talked a bit about coconut oil here in the past.
Remember it is still a fat, but it is a medium chain fatty acid type, so your body processes it differently. "They (medium chain acids) do not require the liver and gallbladder to digest and emulsify them. This means instant energy and increased thermogenesis (increased metabolic rate in the body) which leads to more heat production as well as improved circulation."
WHAT did that quote just say exactly???
More blah, blah, blah healthy talk.
I appreciated this post, where the above quote came from, explaining fats in an easy to understand way.
My point being, it is still a fat.
A saturated fat!
But, unlike butter it contains no cholesterol.
This is the reason I am trying to work it into my baking in combination with butter.
So, use it knowing that!
Moderation is key of course!
And I do NOT believe in the mantra "all things in moderation" but I bet you could have guessed that about me by now.
I recently purchased a "not off the grocery store shelf" variety of coconut oil.
It is organic, unrefined, cold-pressed, extra virgin.
I think that probably means the other cheap-o kind I bought before must have been the opposite of this product. Live and learn.
The other neat thing about this, that the cheap-o kind didn't have, is a distinct coconut smell and subtle taste.
I personally LOVE coconut, but know many people who don't like it.
Seemingly, the only reason they oppose it, is the texture.
I mean it is a really unique texture, and I get that!!
My all time favorite description of this is from a darlin' Texas lady who delicately cringes and says
"Ah just couldn't possibly eat coconut, it is like having a servin' of fingernails".
Ewwwww!!!
If you weren't opposed before, you might be now!
Cringe....fingernails!!!
What was I talking about??
Oh, yes...coconut flavor.
I adore how including this oil in my chocolate, chocolate chip cookie recipe, gives that delish coconut flavor without the unappealing (to some) crunch.
Mmmmmm, mmmmm, mmmmmm!
Yes, I did use the word adore...it was suitable in my opinion.
So here is my double batch (because I could get it to work out that way) version of the melt in your mouth buttermilk cookies that I referenced in the last post.
Remember my goal was to get a little bit of healthy in them while still maintaining the yumminess factor.
I haven't had any complaints around here, but what do these people know! HA!
NOW on to the recipe for...
let's call 'em
Choco-coco cookies
Start by making "sour milk" if you don't have any buttermilk on hand.
Pour 2TBS. vinegar into a one cup measure,
then add milk until it makes one cup worth of liquid.
Let this sit and get gross looking while you work on the other stuff.
In a medium bowl, whisk together
2 cups all purpose flour
2 cups white, wheat flour (not plain wheat, but white wheat...trust me)
1 1/2 tsp. baking soda
1 tsp. salt
Ohhhh, look at my cute, cute bowls my friend gave me for my birthday, specifically for blogging!!!
Also take note of the milk looking mighty scary!
Next
Melt 1/2 cup butter
stir in 1/3 cup coconut oil until both are combined and liquid.
If you don't have or won't have coconut oil, maybe just use all butter here.
I assume the outcome will be the same, but haven't tried it to be sure!
Microwave as necessary!
Whisk in 1 1/3 cup cocoa powder until very smooth (that is 1 and 1/3)
Stir in 2 cups sugar
1 cup brown sugar
2+ tsp. vanilla
1 cup buttermilk
I decided to use my mixer today to save my wrists a bit, but in the past have done it all by hand. BTW, doesn't that chocolaty drip hanging on the whisk look so very yummy??
Well, take my advice, it is not! Do not, for any reason, lick your fingers at this point in the operation.
Ewww, bitter!
Wait till the sugar is mixed in!
Gradually stir the dry ingredients into the liquid, just until combined then throw in
a generous amount of chocolate chips.
2-4 cups depending on your taste.
I use the Ghiradelli dark chocolate chips, which I think brings the adoration level of this cookie up by bounds!
I chose to measure my chips today and started with 2 cups.
It couldn't have been a more perfect choice! Just don't even try more...you might possibly die of chocolate overkill, if there is indeed such a thing.
Next make rough shaped balls 1-2 inches round and drop them onto the cookie sheet
These are firmer than the original recipe, so you may have to squish 'em down a bit, if you are into that kind of thing.
Bake 10-12 minutes at 350*
A good thing to look for here is the edges firming up. You do not want to over bake these and that can happen fast!
Cool these on the baking sheet for close to 10 minutes before removing from pan to transfer to a wire rack to cool until you can resist no longer.
I made squished ones and not squished ones.
I like the look of the shaped and squished better, though the other is a lot less work.
What do you think?
I went ahead and shaped the rest of the dough and put it in the freezer to chill. When the cookies are firm I will transfer them to my cookie dough tin. This is just a container which stays in the fridge that I fill up with pre-shaped cookie dough should the need arise for instant cookie happiness.
Do this.
You will thank me someday when you are having a meltdown and need chocolate to get you through.
Not that I would ever do that.
But for a friend in need of help, yes... I would definitely pop of few cookies in the oven so she can sit and drink coffee with me and eat them and feel better because of the love, and chocolate, and the coffee, all together, all at once!!!
Anyone...
anyone in need of help???
I am here, and I have cookies!
