Let’s be honest, making cookies from scratch really isn’t that hard, but sometimes the lure of convenience or just the jam-packed schedule of life gets in the way. But you still want (or need!) those cookies. You reach for a box mix. It happens. I’ve done it. There’s no shame.
Okay, a little shame, but box mixes have come a long way since the additive and preservative fueled eighties. You can make a passable batch of cookies to quiet the monster from a box mix. You can also use a few tips and tricks to doctor the mix and bend the box to your will.
Such a no-brainer idea. Why make a bunch of small, insignificant individual chocolate chip cookies when you can make one giant, warm, gooey chocolate chip cookie pie? Warning: it’s probably best to make this with other people around. I am not liable if you eat the whole pie yourself.
If you want to make it even more decadent, you could add some frosting.
Easier than a cake. Easier than a pie. It’s a cookie. In a pie dish.
My youngest, Allison, like most young kids, has a pretty narrow palette on what she likes to eat. We’re lucky because that range includes a few fruits and vegetables. She doesn’t eat widely, but she doesn’t eat that unhealthy, either. Her one exception? Dessert. She is a connoisseur of sweet treats. That girl has a sweet tooth that is going to lead to some major dental bills.
In an effort to provide a (slightly) more healthy treat option than the ubiquitous box mixes, I tried this quick, easy, no-bake brownie recipe loaded with nuts and dates, but still full of fudgy, chocolate flavor that would satisfy a kid’s dessert demands.
My youngest daughter has an incorrigible sweet tooth, but even if your child is only lukewarm on sweets The Dessert Workshop is almost sure to put a smile on their face and a sugary jitter in their step. If kids were allowed to design the restaurant of their choice, I’m pretty sure it would like very similar to this almost 4-year old spot in Needham Center.
I’ll come clean. I’m a soft cookie man. If you give me a choice between a soft and chewy or hard and crispy, I’ll choose the former every time. The only hard cookie I can think of that I eat willingly are biscotti (soft and chewy with tea or coffee aren’t natural bedfellows) and even then the shower of crumbs sort of annoys me when the pleasure of dunking and dipping is done.
With the price of chocolate going through the roof to a thirty year high (c’mon you’re telling me intervening in the Ivory Coast isn’t in our national interests) I’m increasingly turning to these versatile molasses cookies as my go-to staple for a cookie fix. In our house we aspire to two food rules. One, the Epicurean rule of everything in moderation and two, the Pollan principle of indulgence is okay as long as you make it yourself.