Thumbprint Cookies

>> Tuesday, November 15, 2011

Day two being home on maternity leave . . . and I'm baking. Before I gain as much weight in these last couple weeks as I did in the beginning 38 weeks of pregnancy, I should really consider freezing these types of treats. Right?

Well, I couldn't resist these cookies. They are now a distant memory. (Or as Homer Simpson would say: "Alright, food nerds. Reality check: All the food in those pictures is poop by now. Minds blown. You're welcome." Source.)

I don't know why exactly I chose to photograph these cookies with a squash. There are no fall ingredients in them. Just lots of chocolate and peanut butter. Sugar and more chocolate.

(Adapted from a childhood favorite from the Favorite Brand Name Cookie Collection cookbook)

What you'll need . . .

  • 1/2 cup Earth Balance (or butter)
  • 1/2 cup sugar
  • 1 tablespoon almond milk (or milk)
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons Ener-G Egg Replacer -- without water (or 1 egg white)
  • 3 tablespoons chocolate chips (melted)
  • 1 cup plus 1 tablespoon whole wheat flour
  • Pinch salt
  • 1/4 cup chocolate chips
  • 2 tablespoons Earth Balance (or butter)
  • 1/3 cup peanut butter (homemade PB works great!)
  • 1 cup powdered sugar
  • 2 tablespoons almond milk (or milk)
  • 1/2 teaspoon vanilla extract

Method . . .

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Using your mixer's paddle attachment, cream together the Earth Balance, sugar, milk, and egg replacer -- until light and fluffy. Stir in vanilla extract and melted chocolate.
  3. Add flour, salt, and chocolate chips. Mix on low speed until fully combined.
  4. Drop heaping tablespoons onto your cookie sheet. Recipe should make one sheet of large cookies.
  5. Bake for 8 to 10 minutes, until edges are lightly browned. Then press down the middle of the cookie with a spoon. Let cool completely before adding the filling.
  1. In a small bowl, combine the peanut butter and Earth Balance. Mix until smooth.
  2. Then add the rest of the ingredients and mix until smooth.
  3. When the cookies have cooled, divide the mixture evenly between them.

I just wanted to make a quick statement about the focus of the blog. As I'm sure you've all noticed, there hasn't been much of an emphasis on fitness or running posts in the past nine months. That will change -- and soon! Today I posted my post-birth half marathon training plan on (never home)maker, baby! I'm looking forward to sharing my progress with you all as I work to get back into shape after Baby A's arrival.

I think the experience will be challenging and humbling in many, many ways. It's been a long while since I've gone from not running or doing any type of intense activity at all to training. As well, I've never embarked on any type of weight loss journey. So far in my pregnancy, I've gained 28 pounds (and counting -- thanks, cookies!) and a couple dress sizes. I have no delusions that it's all just going to melt off right away.

So, these next couple months are going to bring with them A LOT of new stuff . . . and I say, bring it on!

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