Tag Archives: Dessert/Sweet

Banana Pudding Popsicles

Maybe it’s been the heat, or my lack of air conditioning during the heat, but I’ve been thinking about Jell-O Banana Pudding Pops lately.  I generally believe that the entirely random thoughts that breeze through our brains are on their way to the discard pile — unless we pay attention to them.  Then they are preserved for a new period of time.  I am not a neurobiologist, but I’m pretty sure that this is how it works.  And I think that the period of time is approximately 28 years, because there is no way I’ve enjoyed a Pudding Pop since I was about 10 or 11.  You can confirm that 28 year time period with your “science” if you like.  But I prefer to trust Bill Cosby.

So, I actually sort of forgot that Jell-O Banana Pudding Pops even existed (and how much I loved them), but I did confirm with the Internet and it is clear that I did not dream this. There were multiple flavors — chocolate, vanilla, and chocolate-vanilla swirl at the basic level.  But I remember loving the banana ones.  And my friend Beth remembers that there was something printed on the popsicle sticks.  Was it a contest?  A fortune?  We clearly let go of that piece of factual information sometime in college when we were killing brain cells with ridiculous amounts of Yuengling Lager.  Anyone else remember? Or have more energy than I do to perform a Google search to find out? Good for you.

When I decided to replicate the pudding pops, every recipe that I found (surprise!) started out with Jell-O Pudding. This is all well and good — but it’s not really recipe worthy. So I made a simple homemade vanilla pudding and then pureed ripe bananas into it.   It would be equally good with any flavor of pudding (chocolate, caramel, etc.) or with any type of fruit pureed into it.  Strawberries would be great.  But that’s not how Bill envisioned it.  So I’m sticking with an original flavor.

It’s not an original method because I made it from scratch, but I think Bill would be OK with it because we generally agree on most topics.  Namely, Donald Trump.

Banana Pudding Popsicles

Makes about 12 popsicles (or 4 cups of pudding)

1 cup milk (I had 2%)
1 cup half and half
1/2 cup sugar
3 T cornstarch
1/4 t salt
2 eggs
2 T butter
2 t vanilla extract
3 bananas, ripe and mashed

1.  In a medium heavy saucepan, whisk together the milk, half and half, sugar, cornstarch, salt, and eggs.   Cook over medium heat, whisking constantly (and scraping out corners of pan with a spatula to get any trapped parts), for about 5-7 minutes until the mixture is bubbly and thickened.  Remove from heat immediately and stir in butter and vanilla extract.

2.  Pour pudding mixture into the bowl of a food processor and add mashed bananas.  Process until completely smooth, scraping down sides as necessary (and being careful to let steam from the hot pudding escape).  Pour pudding into popsicle molds and freeze for at least 6 hours until completely hardened.  (These will keep a few days, at least, in the freezer.)

 

Chocolate Coffee and Cream Cookies with Spelt Flour

Apologies for the lentil salad meltdown and thanks to those who sent words of support.  Ham bones have a way of making me crazy. Or maybe it’s motherhood and children.  Who the hell knows.  Anyhoo.  Life goes on and we still need chocolate, right?  So, I shall stay strong and carry on and only drink vodka when I *really* need it.

Recently it was a little rainy and I needed something to hold over my kids’ heads to ensure good behavior I wanted to engage in a meaningful life skills activity with my children.  So we decided to bake cookies and I thought I’d make something up with all spelt flour to see how it turned out.  I have done a lot of baking with sprouted spelt flour, but have rarely used it as a 100% wheat flour replacement in a recipe.

We decided to do a chocolate and coffee cookie with a creamy, sweet glaze to replicate some sort of 1000 calorie creation at Starbucks.  Except we used all sprouted spelt flour and cut back on the sugar.  And instead of hipster music, we listened to Hall and Oates.  Can I mention how much I have enjoyed listening to them lately?  It is an odd phenomenon and I attribute it to being almost 38.

The spelt flour actually worked quite well.  The cookie was moist and slightly cakey — partially due to the spelt, I think, but also because we used a lot less sugar than a normal cookie recipe.  They reminded me of a coffee- scented, cakey Oreo with a nice kick from the sea salt.  And that’s a pretty good combination as far I am concerned.

Chocolate Coffee and Cream Cookies with Spelt Flour

Note:  I didn’t do it, but I think that adding some chocolate chips or chunks would be delicious.

Makes 2-3 dozen

1 cup butter, softened (2 sticks)
1/2 cup brown sugar
1/4 cup honey
2 eggs
2 1/2 cups sprouted spelt flour
3/4 cup dark cocoa powder
1 t baking soda
1 t sea salt
2 T espresso powder

Glaze:

1 cup of powdered sugar, thinned with heavy cream until glaze consistency

1.  Preheat oven to 350 degrees Fahrenheit.  Mix sprouted spelt flour, cocoa, baking soda, sea salt, and espresso powder in a medium bowl and set aside.

2.  In a large mixing bowl, cream butter with an electric mixer until soft and fluffy.  Cream together with brown sugar and honey for 1-2 minutes.  One at a time, add eggs and mix well.

3.  Gradually add dry ingredients to butter mixture and mix until just combined.  Stir with a spatula to finish mixing and make sure the flour is completely incorporated.

4.  Drop by teaspoonfuls onto parchment lined baking sheets and bake for 8-9 minutes until just done.  Let cool for one minute and remove to racks to cool completely.

5.  While cookies are baking/cooling, mix glaze and drizzle over cooled cookies.  Let harden a bit and then store in a sealed container or in the freezer.

Cocoa Butter Chocolate Chunk Brownie Cookies

Recently, my brother in law who works for a chocolate company (unnamed, of course — that’s how we do it here) asked me if I would ever have any interest in getting my hands on cocoa butter or chocolate liquor. Thinking that maybe I could give myself a massage and get drunk on chocolate, I said yes of course.  I really have never known cocoa butter to be anything more than a remedy for pregnant belly stretch marks — but I thought it might be interesting to fool around with it.

So I commenced with The Google and found out that it was used pretty infrequently in mainstream cooking and baking. Cocoa butter was used to make chocolate and sometimes in truffles or the like, but I rarely saw it used in anything else.  I’m guessing the main reason is that it is hard to find and more expensive — but given the interest in plant-based, vegan fats, it seems like it might catch on.  It is a bit harder at room temperature than coconut oil, but it softens up or melts quite nicely.  And, of course, it imparts a wonderful essence of chocolate — which is great when you want a non-animal fat and aren’t in the mood for essence of coconut in all of your baked goods.

Beyond, it seems purely luxurious, doesn’t it?  The idea of pure cocoa butter in a perfect Valentine’s Day dessert seems, well, pretty awesome.  And then if you stuff that cookie full of melted dark chocolate, cocoa nibs, dark chocolate chunks, and white chocolate chunks?  Well, send me to my room and draw the blinds.  These cookies will not disappoint.  And while I tried to stay sane (I used a bit of whole wheat flour), I didn’t cut back on the sugar because I knew I would lose the amazing brownie chewiness if I did.  Feel free to experiment with less — but this is the one time (OK, maybe one of four or five times) of the year that you need to eat a cookie the way it was meant to be eaten.

Commence with the drooling.  And if you want a source for food grade cocoa butter (and don’t have a brother in law), try here.  The cocoa nibs are generally available in a chocolate store, a good grocery store, or gourmet store.  I should add that if you can’t find cocoa butter, I am sure regular butter would be a perfectly delicious substitute.  It just wouldn’t be cocoa butter.  And on Valentine’s Day, how fun would that be?

Cocoa Butter Chocolate Chunk Brownie Cookies

Makes 2 1/2 dozen

8 ounces bittersweet or semisweet dark chocolate, chopped
6 T cocoa butter (regular butter or coconut oil would work also), softened
1/3 cup white whole wheat flour
1/2 t baking powder
1/2 t salt
3 t instant espresso powder
2 t vanilla extract
2 eggs, at room temperature
1/2 cup sugar
1/4 cup brown sugar
1/2 cup cocoa nibs
1 cup white chocolate chunks or chips
1 cup dark chocolate chunks or chips

1.  Preheat oven to 325 degrees Fahrenheit.  In a double boiler, melt together 8 ounces of chopped dark chocolate and cocoa butter until completely smooth.  Set aside to cool slightly.

2.  In a bowl, sift and mix together white whole wheat flour, baking powder and salt.  Set aside.

3.  In a large bowl with a mixer, mix together espresso powder, vanilla, and eggs until just combined.  Add white and brown sugar and mix for about two minutes until the mixture is very thick and ribbony.  Using a rubber spatula, fold in melted chocolate mixture.  Add in flour mixture and fold until just combined.

4.  Stir in cocoa nibs and chocolate chunks.  After a minute of two, the mixture will stiffen up considerably and will seem almost like the texture of fudge.

5.  Drop tablespoonfuls of batter onto parchment lined baking sheets.  I would not put more than six cookies on one sheet because they spread.  Bake for 15-16 minutes until just done on top with a crackly crust.  If you use more than one cookie sheet at a time, I would recommend switching the sheets midway through the baking time.

(BTW, Valentines pictured are courtesy of my daughter who was busy at work assembling them during our snow day today.)

Whole Grain Orange Oatmeal Lace Cookies

Am I the only one who *hates* making cut out sugar cookies?  They are just so fussy.  And there is no instant gratification — make the dough, chill the dough, roll the dough, chill the dough, cut the cookies, re-roll the dough, bake the cookies, cut some more cookies, chill the freaking dough again, remove the cookies, cool the cookies, decorate the cookies.  I am just so much happier with a drop cookie that can be mixed and baked and thrown into the freezer before the children eat everything meant for Santa.

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In a different life, I think I might have been an OK chef … but pastry chef?  No way.  I am way too impatient, way too rammy, and definitely not into precision work.  I can do big bold flavors and I can make just about anything taste good, but I am not one for being meticulous — which would have made me a terrible surgeon too. Actually what would make me a terrible surgeon is my penchant for having panic attacks every time I’m in a hospital-like area.

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So, here’s a recipe for one of my favorite drop cookies.  This year I made them whole grain and cut back on the sugar a bit.  They are delicately flavored with orange zest and then drizzled with chocolate.  And they are fabulous for breakfast with a cup of coffee or on a platter for Santa.  You will find them right next to the cut out cookies.  Because you know I’m going to get guilted into making them anyway.

Whole Grain Orange Oatmeal Lace Cookies

Makes 2 to 2 1/2 dozen

1/2 cup sugar
3/4 cup oats (not quick cooking)
3/4 cup white whole wheat flour
1/2 t baking powder
1/2 cup, plus 2 T butter, melted
1/4 cup milk
1/8 cup honey
1/8 cup molasses
Zest of one large orange
1 t vanilla extract
1/8 t orange extract
5-6 oz. bittersweet or semisweet chocolate, chopped

1.  Preheat oven to 350 F.

2.  Mix together sugar, oats, flour, and baking powder.  Add in melted butter, milk, honey, molasses, orange zest, vanilla extract, and orange extract.  Stir until well blended and let dough sit while oven preheats (5-10 minutes)

3.  Line a baking sheet with parchment paper and drop dough in heaping teaspoons.  You will not want more than 6 cookies on a traditional baking sheet because they spread considerably. Flatten and smooth your heaping teaspoons of dough into circles.

4.  Bake for 12-13 minutes until golden.  They will get very crispy as the cool.

5.  When cookies are cooled, melt the chocolate and drizzle over the cookies.  Allow chocolate to harden and store cookies in refrigerator or freezer.

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Black Bean Chocolate Chunk Cookies

I have a hypothesis about cookies.  No one hates them.  Sure, we all love certain types better than others — but in a land without back fat, would you ever *really* want to turn down a cookie?  I am thinking no.  And I have come to realize that I can use this fact to make my children eat just about anything.  Things they would never normally eat can be put in a cookie and (to them) taste like a french fried chicken nugget dipped in chocolate sauce with a side of cotton candy.

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So my daughter hates black beans.  And white beans.  And kidney beans.  She has declared that she hates beans in general, but I have had to remind her that she loves lima beans, green beans, soy beans, and cocoa beans.  As I have mentioned before, there is always crying if I she finds out we are having a bean-based dinner.  So when a friend mentioned she had a recipe for a lentil cookie, I started thinking about the concept.  We recently had a free afternoon and I decided to give it a try.  I didn’t have any lentils in the house, so I decided to do a black bean chocolate cookie.

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I wanted to make something that could legitimately be considered an after school snack — including some protein, lower in sugar and fat, and whole grain — but in cookie form so the kiddos felt like they were having something special. What we ended up with was quite good, and the bean hater had no clue what the secret ingredient was until she asked for her second helping.  I am going to continue to play around with the recipe and plan to try some other basic cookies with white bean or lentil puree in them.  Give it a try and let me know if you come up with some good combinations or proportions.

Black Bean Chocolate Chunk Cookies

Makes 2-3 dozen

1-15 oz. can of black beans, drained, rinsed, and pureed with 1/8 cup of water
4 oz. bittersweet chocolate, melted and slightly cooled
2 cups white whole wheat flour
3/4 t baking soda
3/4 t baking powder
3/4 t salt
6 T butter, softened
1/2 cup of honey (or agave nectar or sugar of your choice)
1 egg
2 t vanilla extract
4 oz. bittersweet chocolate, cut into small chunks

1.  Preheat oven to 375 F.  Mix together dry ingredients: flour, baking soda, baking powder, and salt and set aside.

2.  In a large mixing bowl with an electric mixer, cream together butter and honey for 1-2 minutes until light and fluffy.  Add egg and incorporate well.  Mix in vanilla extract.

3.  Add black bean puree and cooled melted chocolate to butter mixture and mix well.

4.  Mix dry ingredients into the chocolate/black bean mixture in about three additions until cookie dough just comes together.  Finish mixing with a wooden spoon.

5.  Stir in chocolate chunks and drop by tablespoon onto parchment lined baking sheets.  Bake at 375 F for about 8-10 minutes.  (Don’t overbake or they will get dry.)

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Chocolate Zucchini Cake

We have entered into the time of the summer where zucchini is plentiful.  And by plentiful, I mean like a crazy band of procreating feral cats.  The first two or three kittens are so damn cute — but then they just become a nuisance that not even your neighbors or co-workers want.  You know the scene in the office kitchen … right next to the tupperware container that has random packets of soy sauce, non-dairy creamer, and ketchup in it, there is a nice big basket of zucchini free for the taking.  If you cook at all, you might take one or two because they are free. But after you’ve sauteed a few and made some zucchini bread, you pretty much walk by that nice basket wishing that someone had planted way too much corn.

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And if you are the person who actually has the zucchini surplus, you basically turn into a mildly insane person willing to try anything to use up the four or five you are plucking from the garden everyday.  Mock crabcakes?  Sure.  Mock apple pie?  Hell yes.  Zucchini pickles? Absolutely.  It’s just too bad that someone hasn’t figured out how to distill vodka from zucchini.  I am sure it’s not from a lack of trying.

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I know this all because I have been receiving somewhat crazed emails from people asking for zucchini recipes.  And the first one that came to mind was a chocolate zucchini cake that I made a few years ago from our CSA recipe files.  I decided to pull it back out and modify it so that it was actually healthy — beyond just the hidden veggies.  So, my version is made with whole wheat pastry flour and has much less sugar.  The original recipe called for 1 1/2 cups — I have cut it back to 1/2 cup of honey and 1/4 cup of sugar.  I also used half butter and half coconut oil.

Shredding the zucchini is quick work in the food processor, but it can certainly be done by hand too.  I don’t even bother peeling them.  And if you have any shredded zucchini left over (and I know you will), freeze it in containers — I mix it into soups and chilis all year long and it is a veggie booster that you hardly know is there.

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The resulting cake is really great though — very moist and delicate.  It reminds you a bit of the old Texas Sheet Cake or a chocolate snack cake.  And given the modifications, it can actually be a decent snack for the kids that they will like way more than mock crabcakes.

Chocolate Zucchini Cake

Makes one 9×13 cake

1/2 cup of butter, softened
1/2 cup of coconut oil (brought to liquid state, can also use canola oil in place of it)
1/2 cup of honey
1/4 cup of sugar
1 egg
1 t vanilla
1/2 cup of milk (at least 2%)
Juice of 1/2 lemon
2 1/2 cups whole wheat pastry flour
5 T cocoa
2 t baking soda
2 1/2 cups shredded zucchini (unpeeled, tightly packed)
6-8 oz. bittersweet chocolate, chopped finely

1.  Preheat oven to 325 F.  Butter a 9×13 inch glass pan and set aside.

2.  Prepare wet and dry ingredients:  In a small bowl, combine milk and lemon juice.  Whisk in egg and vanilla.  In another separate small bowl, combine whole wheat pastry flour, cocoa, and baking soda.

3.  In a large bowl, cream together butter, coconut oil, honey, and sugar with an electric mixer. Alternately add the flour mixture and milk mixture in about three separate additions.  Mix until just combined and then switch to a wooden spoon or spatula.

4.  Stir in shredded zucchini and pour into prepared pan.  Bake at 325 F for about 40 minutes.

5.  Remove from oven and immediately sprinkle chopped chocolate over surface of hot cake.  As the chocolate melts, spread evenly and let cool completely before slicing.  (You may want to throw it in the fridge for a bit to harden the chocolate.)

(Possible variations:  add some espresso powder, replace vanilla extract with almond extract, or stir some extra chocolate chunks/chips or nuts into batter.)

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Honey Chocolate Chunk Cookies

Our rainy spring has turned into a rainy and cool summer here in the northeast.  So that means our pool days have become “ummm, what on earth are we going to do today?” days.  Because, you see, I have figured out the secret to staying sane with the kids at home over the summer:  you must never stay home.

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When you do, the leisurely breakfast that you’ve wanted to have all school year long gives way to bickering.  To be followed by: yelling, crying, a time out, requests to watch a movie, and a spilled drink. And the clock now reads 8:51 AM.  When you are lucky, they get involved with their toys or a project — which unfortunately always includes a deal with the devil on your part (i.e. the resulting clean up).  You have visions of providing an enriching, relaxing summer experience and you find yourself spending every moment breaking up arguments, cleaning up toys, and checking the radar on The Weather Channel for a break in the storms.

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It’s on days like this that I usually figure out a baking activity for my seven year old daughter while her brother (who is almost three) naps.  I love having the one-on-one time with her on a rainy afternoon — and we generally have a lot of fun doing it.  We’ve always done a lot of cooking together, but now that she is getting a little older I find myself really enjoying her presence in the kitchen.  We have silly conversations and chat like friends do.  I catch her licking the batter and she catches me doing the same.  And we both end up eating too much of the final product.

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So, a few days ago we decided to make chocolate chip cookies.  I’ve wanted to try a version with whole wheat flour and honey and this is what we came up with.  They are super chewy and you’d never know they were whole wheat.  And that is good when you realize that somehow a dozen cookies have disappeared from the cooling racks.  It’s a *very* good thing that those days do not include bathing suits.

Honey Chocolate Chip Cookies

Makes 2 1/2 to 3 dozen

2 1/4 cups of white whole wheat flour
1 t baking soda
1 t salt
1 cup of butter (2 sticks), softened
1/2 cup of brown sugar
1/2 cup of honey
1 t vanilla
2 eggs, at room temperature
8 oz. of bittersweet chocolate, chopped into chunks (about 2 cups)

1.  Mix together the flour, baking soda, and salt in a medium bowl.  Set aside.

2.  Cream softened butter with a mixer until light and fluffy.  Beat in brown sugar and honey and mix on medium speed for a few minutes.

3.  Add eggs, one at a time, to butter/sugar mixture and mix well to incorporate.  If the mixture starts to look broken or lumpy, just keep mixing and it will re-emulsify (the reason is the eggs were probably just a bit too cold).  When both eggs are mixed in well, add vanilla and mix.

4.  With mixer on low speed, add flour mixture in three additions.  Do not overmix (you can even use a wooden spoon to finish up the job).

5.  Stir in chocolate chunks and make sure they are evenly distributed.  Chill the dough for 20 minutes before baking (and actually the more you chill the dough, the less the cookies will spread — yielding a taller cookie).

6.  Meanwhile, preheat oven to 375 F.

7.  Drop about one tablespoon of dough per cookie onto parchment-lined baking sheets (you should be able to fit about a dozen per sheet).  Bake for 9-10 minutes until golden brown.  Remove from oven and let sheets cool for 1-2 minutes and then transfer cookies to cooling racks to cool completely.

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Crispy Oatmeal Cookies

I have never particularly loved oatmeal cookies.  They are generally too cakey or too raisiny or too something.  It’s not that I wouldn’t eat them — but they just don’t come to mind as something I’d set out to bake.  Unless of course, I loaded them with chocolate chunks.

Yesterday, amidst an impromptu playdate that erupted in our backyard (btw, how can I nicely tell the entire neighborhood that our backyard is not the park?), I decided to take a few recipes for crispier oatmeal cookies and meld them into something more delicious, yet whole grain with less sugar.  So many recipes call for at least 1 cup of sugar, and I am attempting to cut our sugar intake considerably.  The more I read about how much sugar we consume (about one half pound a DAY per person … when 100 years ago we ate about one pound per YEAR per person) and it’s negative health effects, the more I have attempted to retool recipes with less.

And while I was on an Agave Nectar kick for a while, I have come to feel as though it may be as processed and refined as many other “bad” sweeteners — as well as being entirely fructose (a la high fructose corn syrup).  So my goal has been to cut back on all sugars and use primarily honey in smaller doses.  Honey is a pure, natural sweetener that is not processed and refined.  And research has also shown that it is helpful for environmental allergies when you consume local honey from your area (it sort of acts like a mini-allergy shot exposing you to local pollens).

Tomorrow I may find out that my approach on honey is entirely wrong, but for now this is the direction I am going in.   And lest you think that I am June Cleaver… when the cookies were done, I didn’t take them out on a plate for all the kids.  I told them playtime was over and called my kids inside to have one.  OK, so maybe two.  These were oatmeal cookies I could get behind.

Crispy Oatmeal Cookies

(adapted from Cooks Illustrated)

1 cup butter, softened (two sticks)
1/2 cup honey (preferably from a local source)
1/4 cup brown sugar
1 egg (set out at room temperature for a bit to warm up)
1 tsp vanilla extract
2 1/2 cups old fashioned oats (not instant or quick cooking)
1 cup white whole wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 cup of add-ins if you like (ideas: dried blueberries/cranberries/raisins, pumpkin/sunflower seeds, chocolate chips, nuts, etc.)

Preheat oven to 350 degrees.  Mix together white whole wheat flour, baking powder, baking soda, salt and set aside.

Cream softened butter with electric mixer until light and fluffy.  Mix in honey and brown sugar and turn mixer up to at least medium speed and cream for 2-3 minutes, scraping down sides as necessary.  Add in egg and incorporate completely (if the egg is too cold, it might all look like lumpy because the butter has chilled too much, but it should work it’s way back to being emulsified if you keep mixing it).  Add in vanilla extract and mix until everything is incorporated.

Slowly mix in flour mixture a little at a time so you don’t get a face full.  When the flour looks almost incorporated, turn off mixer and use a wooden spoon to finish mixing by hand (so the cookie dough doesn’t get tough).  Stir in oats and any add-ins you might like.  We did some with dried blueberries and dry roasted pumpkin seeds which were great,  but the plain old cookies were delicious.

Line a baking sheet with parchment paper.  Take a spoonful of the cookie dough and form into ball.  (Between one and two tablespoons, depending on how big you want the cookies).  Place the ball onto parchment and flatten to about 1/2 inch high so they spread evenly.  I was able to fit a dozen on a sheet without them running together, but they spread considerably so you might want to err on the conservative side for the first batch — especially if you are making bigger cookies.  Bake in preheated oven for about 15 minutes until golden brown.  Let cool slightly on sheet and then cool completely on wire racks.  And then send your backyard friends home so you can enjoy them all for yourself!

Makes 2-3 dozen

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Allergy Friendly Chocolate Chunk Brownies

1/3 cup all-purpose flour
1 cup water
1/2 cup soy or canola-based margarine (With no whey, etc. I use Earth Balance.)
2/3 cup unsweetened cocoa powder (I use Scharffen Berger)
2 cups white sugar
2 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chunks (chopped from a 9 oz. Scharffen Berger Semisweet Baking Bar — the only one that is dairy, egg, and nut free and not processed with any of it) — could use other add-ins based on your allergies or likes

1. Preheat oven to 350 degrees F. Grease a 9×13 inch pan. In a saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
2. In a small saucepan, melt margarine. When margarine has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in chocolate chunks or other add-ins. Spread evenly in the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out mostly clean. Cool and cut into bars.

I baked for 20 minutes on 350 convection. The result was a really fudgy, dense brownie.