I am in the market for some telepathic highfives today. Would you like one? (See? Feel it? That was meee!)
I’m asking you, my dear readers, for nominations. There’s a very cool blog award called Saveur in the US. It is The Snazz. The honky tonk of all international food blog awards. I would love if you would consider taking 45 seconds to nominate my blog.
So what’s it all about??
Saveur celebrates foodie fiends across the world, from food photographers to travel writers, from mixologists to amateur cooks. And random clowns like me.
I know it’s a very long shot, but I’d love to try.
If my blog receives enough nominations, I get to share my recipes and Irish lens on a much wider platform.
So if you’ve been enjoying my blog, I would be immodestly grateful for your support. Nominations are open now (this week only). The link will take you there.
A heart felt thank you. And a highfive (feel it?!)
In the meantime, here’s an unreasonably tasty cookie that has been shamelessly flirting with me everyday for the past 3 months. Still going strong.
Chocolate Peanut Butter Cookies
I’m greedy and desperate enough to have alchemised my favourite junk food snack into a nutritional fox trot.
Check out this recipe – no hydrogenated fat, white sugar, artificial shite or additives. Just pure, unadulterated goodness with added omega 3 and calcium from some swanky chia.
The best part?
It doesn’t taste “pure” my friends. These cookies are not just for geezers (me) who fetishise loose leaf tea. It’s full on nasty. I’m not interested in sacrificing my taste buds just to put something healthy in my mouth. No thanks. Misery ain’t no ingredient in my pantry.
These are a version of the American Peanut Butter Cookies I have in my second cookbook. #plug . Adding chocolate chips, extra baking powder and chia seed turn them into a very different sonata. Think opera.
Scientists, look away while I mutilate your language: one teaspoon of baking powder will produce a rounder, firmer cookie (see above). Pretty groovy. But then! Two teaspoons of baking powder will significantly inflate the cookies in the oven, making them flatter and significantly chewier once settled (see picture below). It’s science, innit?!
Have a good summer y’all! Let me know how you get along with this recipe – just tag them in your Instagram account and I’ll hunt you down.
3/4 cup good quality peanut butter (200g)
3/4 cup coconut sugar or rapadura sugar (100g)
1-2 teaspoons baking powder (see note above)
2 tablespoons milled chia seed
Handful of dark chocolate chunks
Preheat the oven to 180°C/160°C fan/350°F. Line two baking trays with parchment paper.
Blend all the ingredients together in a large bowl with a fork and tenacity. Roll into little ping pong-sized balls, and flatten with the back of a fork or your palm. Not too skinny though – you’re looking for uniformity so each cookie bakes at a similar rate. You can cook one tray, and freeze the remaining dough no problem.
Cook in your preheated oven for 10–12 minutes, before they turn brown or crisp. Don’t panic if they appear soft – you’re on the right track, as they harden and deflate once cooled.
Resist the temptation to wolf them hot from the oven. I’m still nursing my sore tongue.