After a year of recipes often involving large amounts of sugar and typically substantial quantities of butter, I am finally writing up my first savory recipe! There’s no chocolate, butter, or added sugar to be found here but instead a simple recipe for guacamole that’s got a distinctive taste, and courtesy of one of its key ingredients holds up well in the fridge without spoiling between when you make it and when you serve it.
A friend of mine passed along this recipe for Samoa Oreo Cookies from Chef in Training, which as-is look amazing and the trick of using a boxed cake mix simplifies making the cookies. After thinking about how I’d want to go about making these, the cookies reminded me of the Chocolate Brownie Cookies I made for the inaugural recipe on this website. My first attempt at these involved the Chocolate Brownie Cookies but without the pecans, and with a buttercream frosting made with a 1/2 cup of butterscotch ice cream topping and about a cup of toasted coconut flakes smooshed into the frosting in each cookie. This was the result, and they were fairly amazing:
In the process of eating these while sharing them with some friends, I decided that I definitely needed to bake these again but I wanted to try a maple frosting instead. The result was just slightly more amazing than the first attempt:
The inspiration for this recipe came from Amy-Lyn at Bushel & A Peck and her recipe for Banana Chocolate Chip Mini-Muffins. I had a vague idea of doing something with bananas and chocolate when I went searching for recipes and hers came up with the added bonus of already being specified as gluten-free. I noticed that coconut oil was mentioned as an alternative to butter, and it wasn’t a big step to swap out milk for almond milk, resulting in a recipe that’s not only gluten-free, but vegan. Since I keep on the lookout for vegan recipes I figured I’d give a vegan conversion of Amy-Lyn’s recipe a try.
This week’s recipe comes courtesy of Kristin Rosenau and her blog “Pastry Affair“, and is only a minor modification to her Strawberry Honey Oatmeal Bars. I chose to use blueberry jam instead of strawberry simply because I happened to have the former already on hand. My attempt and pictures don’t come close to how amazing her Strawberry bars look, but the end product is still satisfying and delicious.
I was fortunate last week to come across this recipe courtesy of the blog Front Burner when I was in a bit of a rush to bake something involving the word “mocha” that didn’t need a lot of preparation time. That these are “cute and delicious little muffins…so incredibly easy to make” is an understatement by the author of the original recipe.
If you’ve got enough advance warning to soften three tablespoons of butter you can make a full batch of these, from start to cooling racks and with everything else cleaned up, in less time then it takes to run a load of laundry through the dryer when you live in an apartment building when the laundry room is several floors down from you. That’s my version of The Bessman Family’s time measurement for these mini-muffins and yes, I’m now considering measuring all of my recipes by that scale.