Posts filed under ‘Taste of the milk way’

Cookies are delicious.

I’m getting tattooed later today! I’m very excited and accidently woke up at 6am. oops. I figured I’d look for my camera card reader and I found it!  So here I am at 7am, pounding water and blogging about cookies. I am so punk rock.  

Recently I learned that the center of the milky way galaxy tastes like raspberries (and smells a little like rum.) This makes me very happy, and lately I’ve been formulating a whole bunch of baked goods that taste like raspberries and subsequently like outer space. I plan on eventually making a vegan milky way bar that tastes like raspberries, but for right now I’m just playing around with the flavor. 

When I don’t know what else to do with a new flavor, I make cookies. 

Yes, that is a wholly unappetizing photograph. I never claimed to be good at food photography!

They are however, delicious. I used chunks of dark chocolate (green&black’s 80% dark) instead of normal chocolate chips because I wanted a more intense chocolaty flavor to offset the raspberry.  

Chewy chocolate raspberry cookies: TASTE THE GALAXY 

Ingredients: 

– 2 1/4 cups all purpose flour 

– 1 tspn baking soda 

– 1 cup (2 sticks) vegan margarine (I use Earth Balance), softened.

-3/4 cup granulated sugar.

– 3/4 cup brown sugar (or, as I often do: a little less than 3/4 cup + 1 1/2 tbsp blackstrap molasses.) 

– 1 tspn vanilla extract 

-2 tspns raspberry extract 

– 1 cup applesauce (unsweetened is preferable, but whatever you have lying around works.) 

-1 cup (or until it looks right) dark chocolate chunks. 

Preheat oven to 375 

Combine all dry ingredients in one bowl (flour, baking soda, salt.) Combine all wet ingredients (margarine, sugar, extracts, apple sauce) in another bowl, whisk together with fork until it looks pretty even. Add dry ingredients to wet ingredients slowly, mixing them together as you do. stir in chocolate chips. 

throw them in the oven for 9-11 minutes (though if you like to make giant cookies like I do, try 15.) 

cool on pan for a solid 5 minutes, then move ’em to a wire cooling rack. 

Enjoy: 

yes, I have a messy messy kitchen. Get over it.

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January 29, 2010 at 12:33 pm Leave a comment


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