>Cocoa nibs + espresso

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We live in a nearly 100 year-old flat in downtown Denver, which is absolutely charming. It has french doors, crown molding and a claw foot tub (oh, and an updated kitchen with stainless steel appliances, to boot). But the one thing I cannot stand about our old charming flat? The noisy radiator system. The damn thing woke me up at 4am, and kept me up until 7, at which point I realized between the radiator and the hippos upstairs, the chances of me falling back to sleep were slim-to-none. I rolled out of bed, headed toward the kitchen and decided there was nothing better do to than bake. No, doing homework at 7am is not an option. Neither is taking a shower. Or doing anything even remotely productive.

Vegan cocoa nib espresso cookies

1/2 c. non-hydrogenated shortening
1/4 c. cane sugar
1/4 tsp unsulphured molasses
1 Ener-G egg
1 tsp pure vanilla extract
1 TBS agave nectar
1 TBS non-dairy milk
1 tsp instant espresso powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 c. unbleached white whole wheat flour
1/2 c. cocoa nibs (or, grind cocoa chips in a food processor)

• Combine sugar and molasses – this is your brown sugar
• Cream together brown sugar and shortening
• Add Ener-G egg (follow directions on box) – mix well
• Add vanilla, agave and milk
• Mix in espresso powder, salt, baking soda and baking powder
• Add flour 1/4 c. at a time – mix well
• Add cocoa nibs

Baking:

• Line baking sheet with parchment paper
• Use cookie scoop to place cookies on baking sheet (smoosh down, lightly) – these don’t spread much, so an inch is enough space to keep between the cookie
• Put cookies in freezer 5 minutes prior to placing in the oven

Bake at 350 for 10 minutes (they will look underdone – they’re not)

Notes: if you want a strong, noticeable espresso flavor, add 2 tsp instant espresso powder.

>Night baking with Sundrops

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It should come as no surprise that the same approach I use to complete school assignments, is the same approach I use in the kitchen. And lately, winging it seems to be a rather effective method for me. But, I’m not going bore you with a story about my life or a fairytale about Cedric, because you need to make these cookies right now. Oh, and if you want more than 15 cookies – double the recipe. I was ballsy to wing it, but apparently not ballsy enough to waste more than 1/3 c. of Sundrops on a recipe that would maybe turn out. Now, get to it.

Vegan dark chocolate Sundrop cookies

1/2 c. non-hyrdogenated shortening (Spectrum brand)
1/4 c. + 1 TBS cane sugar
1/4 tsp unsulphured molasses
1 Ener-G egg
1 tsp pure vanilla extract
2 TBS agave nectar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 c. unbleached flour
1/3 c. dark chocolate Sundrops

• Combine sugar and molasses – this is your brown sugar
• Cream together brown sugar and shortening
• Add Ener-G egg (follow directions on box) – mix well
• Add vanilla and agave nectar
• Mix in salt, baking soda and baking powder
• Add flour, 1/4 c. at a time – mix well
• Add Sundrops

Baking:

• Line baking sheet with parchment paper
• Use cookie scoop to place cookies on baking sheet (smoosh down, lightly) – these don’t spread much, so an inch is enough space to keep between the cookies
• Put cookies in freezer for 5 minutes prior to placing in the oven

Bake at 350 for 10 minutes

                                        

Grey’s Anatomy fanatics: I don’t know about you, but I’m a little upset there wasn’t more Jackson Avery eye-candy in tonight’s premier. And how crazy was little Grey? Not going to lie, I kind of liked it; crazy suits her well. But, I’m going to make a request for next week: a little more Avery, a little less crazy. Thanks in advance, Shonda.

Don’t judge me for dunking my cookies. Similar to Murphy’s law, anything that can be dunked, will be dunked.