A Warm Frozen Treat

A blog is the last thing I thought I would do. It’s not original and I am not the first person to think of it. There are thousands of food blogs. It is about trying to be even more original than the next person and writing it better.

It is the same thing with food. When I look at a recipe the first thing that comes to my mind is how I would change it. One Cook’s Nook recipes are about taking one thing and making it something original.

Last month’s Bon Appetite had frozen oatmeal cookies. This means you can roll them in a log, cut, and cook as needed (perfect for one). I thought it was a great idea, but I didn’t want oatmeal cookies. I am stuffing sugar cookies.

Stuffed Frozen Sugar Cookies

2/3 Cup Butter, Melted and Cooled

2/4 Cup Sugar

1 1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Egg

1 Tablespoon Creamer (I used french vanilla)

1 Teaspoon Vanilla Extract

2 Cups of Flour

1 Tablespoon of Filling (Examples: Blueberry Jam, Strawberry Jam, Cream Cheese, Mascarpone, Nutella, 1 oz Dark Chocolate Square, Peanut Butter, Almond Butter… I can do this all day but I won’t!)

Mix butter, sugar, baking powder, and salt in a bowl. Make sure the ingredients are mixed really well. Add the egg and the creamer. Slowly add the flour 1/3 cup at a time and just mix until the flour is incorporated. You don’t want to over-mix the cookies. Place batter in the fridge for about 2 hours until it’s easier to mold. Then roll into a log about 2 to 3 inches in diameter. Now you can freeze the cookie dough for about a month.

When you’re ready to bake a cookie, pre-heat the oven to 350°. Cut off two rounds about 1/4 inch in thickness. You can warm the rounds up in your hands, which will make them easier to mold together. Place your preferred filling in the middle of the cookie dough. Make sure there are no cracks and the filling is about 1/2 inch from the edge. Then place the other cookie round on top and seal them together, making sure there are no cracks. Bake in the oven for about 17-20 minutes, or until the bottom edge begins to brown.

Everyone Needs Some Chocolate

At the end of the day all I would like is a brownie and a glass of milk. But do I really want to take out that brownie mix and have a tray of brownies in the house? Seriously, I could eat a tray in three days.

One of the challenges of baking for one would be the eggs. Well… TA-DA… welcome egg beaters. Introduced in 1972, they were designed as a shell-less nutrient packed less calories substitute for the real thing. Over the years, they have become more known for bad college campus food and not an actual food source (until they came out with the egg whites only version).

“But are you going to really bake with them?” you might ask. Why yes! Why not! For living by yourself and in interest of not eating an whole pan of brownies, I will. Hell, I’ll even throw in some frosting too!

Orange Brownie with Peanut Butter Cream Cheese Frosting

3 Tablespoons Chopped Dark Chocolate

2 Tablespoons Butter

2 Tablespoons Egg Beaters

4 Tablespoons Sugar

1/16 Teaspoon Vanilla Extract

1/2 Tablespoon Orange Zest

2 Tablespoon Flour

Frosting

1 Tablespoon Butter

1 Tablespoon Cream Cheese

1 Tablespoon Chocolate Syrup

1 Tablespoon Peanut Butter

Pinch of Orange Zest

Preheat oven to 350°. In the microwave, melt the chopped dark chocolate and butter together for 30 seconds on high. Stir together to make sure all the chocolate has melted. Add egg beaters and stir. Add sugar and vanilla extract. Make sure all ingredients and mixed together before moving to the flour. Add the flour and orange zest. Stir thoroughly to make sure all ingredients are incorporated.

Spray a small ramekin with non-stick cooking spray. I used a William-Sonoma soup cup that’s oven proof and its 4” in diameter. As long as it’s about the same size you’ll be okay. Pour brownie mix in to ramekin and bake for 25 minutes. Yeah, it sounds long but it worked.

While it’s baking, mix together the all the ingredients for the frosting. That’s it. When the brownie is done, a toothpick comes out clean when put into the brownie, let cook for 10-15 minutes before frosting.