Cherry Chocolate Bites
May. 15th, 2016 04:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
superbadgirlYou know those two-bite brownies you can get, the ones sometimes with a giant star of frosting on top? That's pretty much what these are, only maybe slightly healthier.
But that is not what I intended to make. What I intended to make was a homemade Little Debbie Fudge Round - my favorite guilty pleasure from the Debster. Alas, whatever I did to the recipe, it didn't work out for me. It was probably the whole wheat flour or subbing out half the sugar and half the butter or the lack of corn syrup (I am NOT buying a bottle of that stuff for one recipe). When life hands you a messed up cookie, turn it into something else.
Ingredients:
1 cup whole wheat flour (can use all purpose)
1 tsp corn starch
1/4 heaping c of cocoa powder
1/2 tsp baking soda
1/4 tsp salt
5 TB unsalted butter, room temp
5 TB plain Greek yogurt (or your sub of choice - I like pumpkin for chocolate recipes too)
1/3-1/2 c granulated sugar
1 egg, room temp
1 tsp vanilla extract
Preheat oven to 350F. Prepare cookie sheet with parchment, spray or silicon baking mat.
In a large bowl, mix together flour, corn starch, cocoa, baking soda and salt. In a separate large bowl, beat the butter and yogurt together until smooth. Add sugar, beat until well blended. Add the egg and vanilla. Once combined, begin beating in the dry ingredients gradually, until fully incorporated. Scrape sides of bowl as needed.
Scoop one tablespoon portions, rolling them between hands to smooth out. Flatten slightly once on the pan. Bake for 7-9 minutes. Allow cookies to rest on sheet for five minutes, then cool completely on rack.
As always, the frosting I did willy-nilly. Half a stick of butter beaten smooth, a splash of vanilla extract next, then powdered sugar, then some chopped and smooshed (<-technical term) cherries and 1/4 tsp of Kirschwasser for a little extra cherry flavor. I ended up adding more sugar than I'd have liked, but whenever I use fresh fruit in frostings, they tend to break on me. This one was looking curdled; I think I saved it.
Oh, also? I made tater tots from scratch yesterday. Not bad for a first try, but because I baked rather than fried, they were a little dry. Next time (and there will be a next time - I get intermittent cravings for tater tot hotdish, but bagged tots are like crack to me; I can't have them in the house), I will make sure to add a tiny amount of olive or coconut oil into the mix. For these, I just parboiled one potato, cooled it, then shredded it into a bowl, added spices and a little whole wheat flour then scooped with a cookie scoop and shaped into delicious potatoey tots.
Mmmmm. Actually, I don't know that for sure. As always, I've kind of sweetened myself out on the frosting mess. I didn't use a piping bag because these were so small, I just filled a tip and squished it out with my thumb (my washed and clean thumb). At the end of it all, I had to get the frosting off somehow, right?
But that is not what I intended to make. What I intended to make was a homemade Little Debbie Fudge Round - my favorite guilty pleasure from the Debster. Alas, whatever I did to the recipe, it didn't work out for me. It was probably the whole wheat flour or subbing out half the sugar and half the butter or the lack of corn syrup (I am NOT buying a bottle of that stuff for one recipe). When life hands you a messed up cookie, turn it into something else.
Ingredients:
1 cup whole wheat flour (can use all purpose)
1 tsp corn starch
1/4 heaping c of cocoa powder
1/2 tsp baking soda
1/4 tsp salt
5 TB unsalted butter, room temp
5 TB plain Greek yogurt (or your sub of choice - I like pumpkin for chocolate recipes too)
1/3-1/2 c granulated sugar
1 egg, room temp
1 tsp vanilla extract
Preheat oven to 350F. Prepare cookie sheet with parchment, spray or silicon baking mat.
In a large bowl, mix together flour, corn starch, cocoa, baking soda and salt. In a separate large bowl, beat the butter and yogurt together until smooth. Add sugar, beat until well blended. Add the egg and vanilla. Once combined, begin beating in the dry ingredients gradually, until fully incorporated. Scrape sides of bowl as needed.
Scoop one tablespoon portions, rolling them between hands to smooth out. Flatten slightly once on the pan. Bake for 7-9 minutes. Allow cookies to rest on sheet for five minutes, then cool completely on rack.
As always, the frosting I did willy-nilly. Half a stick of butter beaten smooth, a splash of vanilla extract next, then powdered sugar, then some chopped and smooshed (<-technical term) cherries and 1/4 tsp of Kirschwasser for a little extra cherry flavor. I ended up adding more sugar than I'd have liked, but whenever I use fresh fruit in frostings, they tend to break on me. This one was looking curdled; I think I saved it.
Oh, also? I made tater tots from scratch yesterday. Not bad for a first try, but because I baked rather than fried, they were a little dry. Next time (and there will be a next time - I get intermittent cravings for tater tot hotdish, but bagged tots are like crack to me; I can't have them in the house), I will make sure to add a tiny amount of olive or coconut oil into the mix. For these, I just parboiled one potato, cooled it, then shredded it into a bowl, added spices and a little whole wheat flour then scooped with a cookie scoop and shaped into delicious potatoey tots.
Mmmmm. Actually, I don't know that for sure. As always, I've kind of sweetened myself out on the frosting mess. I didn't use a piping bag because these were so small, I just filled a tip and squished it out with my thumb (my washed and clean thumb). At the end of it all, I had to get the frosting off somehow, right?
