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.