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"Cookies"
After a disastrous and disappointing baking fail over the weekend I was looking for a little pick-me-up, something to get me back in the game. Cookies seemed like the logical choice. They’re hard to mess up, don’t take a lot of time, and everyone loves a tasty cookie.
I decided to leave my stand mixer where it sat and use a bowl and wooden spoon instead. I needed to get back to the basics and find my baking mojo again.
These chewy chocolate meringues are truly a delight. They’re a delight to make, coming together quickly with just 4 ingredients. And they’re a delight to eat, with a soft chewy center surrounded by a crisp exterior, and a nice chocolate flavor.
They’re also a delight for the waste line. Meringues are wonderful that way, a naturally fat-free treat. The chopped chocolate does prevent this variation from being completely fat-free, but you should still be able to enjoy a few without any guilt.
And a treat without guilt? Now that’s right up my alley.
This recipe isn’t revolutionary. In fact, it’s only a slight variation on the sugar cookie bars I’ve blogged about in the past. But if you haven’t had the pleasure of baking sugar cookie bars yourself, I thought you could use a reminder. They’re easy, they’re delicious, and they are a guaranteed crowd pleaser.
This springtime lemon variation was served at our coed baby shower on Saturday, which is what I really want to talk about because it was so much fun. Even before I became pregnant I knew I wanted a different kind of baby shower. While I’ve been to so many wonderful traditional baby showers, I’ve attended a few that were… how should I put it?… awkward. More importantly, I wanted Steve and our other male friends included too.
These peanut butter blossom cookies were an absolute, no-doubt-about-it, pregnancy craving. Ever since my Mom mentioned making them last week I couldn’t stop thinking about them. I wanted these cookies, I needed these cookies. I would go crazy if I didn’t have them.
And so I made some. It’s probably been ten years since the last time I had a peanut butter blossom and they tasted just the way I remembered. There’s nothing fancy about them, just a peanut butter cookie with a Hershey’s kiss in the middle. But sometimes old standby recipes are exactly what hits the spot.
I have a quick and simple recipe for you today. No fuss, no frills, just some really tasty cookies.
I took a basic cookie recipe, one I’ve worked on over the years and grown to love, and added toasted shredded coconut and white chocolate chips. Toasted coconut makes just about everything taste better, in my opinion. White chocolate too.
I know a lot of people look down on white chocolate because it’s not really chocolate. To them I say, who cares? It’s delicious! I would have no problem downing an entire bag of white chocolate chips by myself, which is part of the reason why I thought it best to put the half empty bag in the pantry that was chipping away at my will power into some cookies. How is eating half a dozen cookies better than eating a bag of chocolate chips? I’m not sure, but I somehow felt better about it.
about me
Hi, I'm Annalise and I love to bake. Welcome to my blog! Follow along as I try new recipes, share baking tips and tricks, and overindulge my sweet tooth.Current Favorites
Strawberry Rhubarb Coffee Cake
Butterscotch Pecan Ice Cream
Old Fashioned Donuts
Shortcakes with Lemon Curd & Berries
Grilled FlatbreadNeed Baking Help?
Learn about baking ingredients and methods on my Baking Essentials page.
See what I use in my kitchen on my Baking Tools page.
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