Twenty Seventeen-ze

Okay, so I am not a food blogger by any means of the word. I mean, I love to cook, but I just adapt recipes, I don't make my own. Unless you count the ones I make up on the hoof because I want new flavours, new taste challenges, or just to use the pantry up...I digress. Anyway, 2017 has been pretty dang awesome thus far; I survived a killer 'headache' on New Years Day (no comments on how it happened (I'm looking at you, Red Wine Of Doom) and Sam and I had some pretty epic cuddles going down on the couch finishing up season six of The Walking Dead.

He went to football tonight and I am all gungho on my resolution to read 36 books this year. That's three a month. That number wouldn't mean anything to past Lo, but this current Lo has fallen off the reading bandwagon HARD. That's why I ran myself a nice bubble bath and hankered down with my first book of the year - to be revealed.

But you know what?

I couldn't get this dang recipe out of my head that I read earlier today. I wanted to try it SO BAD. The only time I even bake is when Sam is playing football. It's a good way to kill a couple of hours, yno? Anyway, here is the recipe. I've altered it from the original because a) I didn't want to use 4 eggs, and b) because I didn't have 4 eggs to use. This is a common occurance.

So, here they are, my 2017-eze (like Elevenses, but in 2017. I'm here all week folks ;)

Actually, here are some points before I run off this easy but frustrating recipe:

  • You don't need a mixer or hand whisk
  • You should totally add chocolate chips, maybe 1/2 cup's worth
  • You should also totally up the salt
  • Next time I'm either adding a tablespoon of crunchy peanut butter OR 1/2 tablespoon of coffee, juuuuuust to lift the chocolateyness...what a word.

Recipe based on one found on Lily Pebbles.

1 cup good quality cocoa powder
2 cups sugar
1/2 cup vegetable oil
3 eggs
1/2 mashed, ripe banana
2 teaspoons vanilla extract
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

Optional extras
1/2 cup dark chocolate chips
1 tablespoon crunchy peanut butter
1/2 tablespoon coffee granules

  1. Preheat oven to gas 4/180c
  2. Combine the cocoa powder, sugar, and vegetable oil into a large bowl using a wooden spoon
  3. Crack the eggs one at a time, combining as you go. Follow with the banana
  4. In a separate dish, combine the flour, baking powder and salt, and mix with the cocoa mixture until completely unified
  5. Pour the icing sugar onto a plate, and use 2 metal dessert spoons to separate a ball of the mixture to roll into the icing sugar. 
  6. Place cookie balls onto a baking paper lined baking sheet, and cook for 10-12 minutes.
  7. Cool for a couple of minutes before transferring to a cooling rack.
I cooked them for 10 minutes, but I know my oven. These came out super crispy on the outside, and like a brownie on the inside - seriously so so good. If it wasn't 21:25 at night right now, I would TOTALLY be having these with a black coffee because the sweetness of the icing sugar crust mixed with the bitterness of the cocoa is just that good. These are 100% dairy free, and could be made gluten free with the use of oat or coconut flour. I haven't used either so I don't know what would happen but if you try it, let me know! 


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