{Green} Chocolate Smoothie

Green chocolate? you ask. Or maybe you don’t because you’re already in on the secret. One moment while I explain myself. It’s been a while since I’ve posted any food, not because I haven’t been cooking good stuff, but because I have been completely uninspired to share it. We’ve eaten lots of healthy stuff, and lots of unhealthy stuff, and I just didn’t feel like you needed to know about. But, this I feel like you need to know about.

I expect at least some of you to completely turn your noses up at this. It doesn’t sound great. But I promise you, if you like smoothies and you like chocolate, this is a winner. Heck, even Tony likes this – really likes it – not just consumes it because I made it. I would even share this with my carnivorous father. I’m not saying it tastes like a creamy chocolate milkshake, but this smoothie is thick and creamy, and super chocolaty…it’s a bit like pudding.

I double this recipe in the morning for two large smoothies, which I make in a Vitamix. You can do this in a “normal” blender if you make a smaller batch and take your time.

Also, I don’t taste it anymore because we have these every morning, but you can kind of taste the spinach the first couple of drinks. Don’t worry. You totally adjust and then it’s all yummy chocolate.

Ingredients
1 small handful raw cashews
1 heaping tablespoon golden flax meal (can use the same amount of flax seeds)
1-2 heaping tablespoons cocoa powder (I prefer Hershey’s Special Dark)
5 unsweetened, dehydrated dates (the ones I buy at Sam’s are still pretty soft, and small)
2 handfuls of baby spinach
3/4 cup frozen blueberries
1 teaspoon vanilla extract
1/2 cup milk of choice (We prefer vanilla almond milk)
1/2 cup water

What I mean by “handfuls” and “heaping”:

Directions
Place ingredients in blender, in the order listed. Blend until smooth. Enjoy.

Chocolate Crinkle Thumbprint Cookies

We are draped in a quilt of snow, and now that Thanksgiving has passed, I can’t think of a better thing to do than bake. I can think of other things to do, but not better.  The only problem with baking loads of cookies is that there are only two of us, and I have tons of tasty ideas I want to make. Last night I settled on these chocolate crinkle cookies.

No-Trust-Issues Oatmeal Cookies

Has this ever happened to you at a bake sale or family get-together: You spot a delicious-looking oatmeal-chocolate chip cookie, and decide that it’s exactly what you need…only to be sorely disappointed to discover it’s filled with raisins? Don’t get me wrong – raisins are tasty. Just not when you were anticipating chocolatey goodness. Tony swears this is how trust-issues develop.

These oatmeal cookies will not incite relationship problems. At least not in the same way. They have the airiness of a shortbread cookie, but are less dense. The outside has a delicate crumble, but the cookie remains soft, especially straight from the oven. These are not chewy like a typical oatmeal cookie, but then they are peanut butter and chocolate, so they’re not a let-down like some oatmeal cookies are, either. What are you waiting for?

Note: I am not a huge fan of overly-sweet desserts. I like to taste something besides sugar. You could probably add the additional 1/4 cup of sugar that most cookies call for, but it will make the cookies a little more chewy. Also, you could add the normal full 2 cups of chips. Additionally, these would be great with butterscotch chips. In fact, that’s how I was going to make these, but the chocolate was staring at me, and I didn’t have any butterscotch anyway 😦

Ingredients

1/2 cup softened butter
1/2 cup butter-flavored shortening
1 cup creamy peanut butter (crunchy would probably still work)
1 cup brown sugar
1/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups quick rolled oats
optional:
1/2 cup peanut butter chips
1/2 cup mini chocolate chips

Directions

Preheat oven to 375 degrees F. Beat together butter, shortening, and peanut butter (unless you used crunchy, in which case, add it after the sugars). Cream in sugars until fluffy. Stir in eggs one at a time, blending well after each addition. Mix in vanilla extract. Stir in salt, baking soda and 1/2 cup flour. Stir in remaining flour. Blend in oats and then chips. Drop by rounded teaspoonful onto ungreased baking sheet. Bake for 10 – 12 minutes. Remove from oven when the edges start to brown. The cookie will still be very soft. Let cool on baking sheet for about 5 minutes, and then remove to finish cooling.

*Hot* Double Chocolate (Cherry) Cookies

I’m sure it sounds hipster, but Tony and I don’t celebrate Valentine’s Day, on account of I think it’s a completely manufactured holiday. He doesn’t mind that together we boycott. Illustrative aside: Today on the ski lift I looked at Tony and said: “Tomorrow is Valen-times Day.” “It is?” he asks. “Well, I can tell I’m getting something good,” I retort. He grins, then asks, “Do we do cards for Valentine’s Day?”  We don’t.

I digress.  Anyway, I do like chocolate, and it seems like these cookies are perfect for Valentine’s Day, in case you are late to the party and haven’t made your Valentine’s Day treats. Or if you’re like me and just want an excuse to make something yummy.  These cookies are tender, bordering on gooey, chocolate-y (of course!) with a hint of cherry, and end with a little heat. Do I have to twist your arm?

For the love of peanut butter and chocolate

If you love peanut butter and chocolate, do yourself a favor and put these on your to-make list.  If you are Jim, Jess or Jackson, put these on your to-eat list 😉  These chocolate-peanut butter cookies are crunchy and crumbly like a butter cookie, but less dense. And they’re filled with a peanut butter confection. What more can you ask for?  Oh yes, of course – milk!