Celebrating One Year…….
It has finally arrived, my one-year anniversary of blogging, or a “blogiversary” if you will. The time has gone by so fast that the date snuck up on me, and actually passed! I had thought that I submitted my first blog post, and recipe, closer to my birthday at the end of September, but low and behold, after filing through my old posts the date was indeed in the beginning of August. It is hard to believe that twelve months have passed and in just one year I have created 213 recipes!
I would like to say thank you to all of you for your amazing support over the last year. I have exceeded some of my goals, and fell short with others. (I never did get a chance to do a Meet and Greet!) I have met so many amazing people throughout my journey, as short as it has been so far, and I know that there are so many more to meet! I appreciate all of the follows, likes, and comments I have received in the last year. If you have enjoyed following my blog and haven’t visited me on Facebook yet you should come on over! Even on the days that new blog posts don’t come out you will find some sort of musing, joke, or recipe on my Facebook page.
Now on to today’s recipe. I’ve made chocolate cookies before, but these made a home run with hubby, and both kids! When that happens the occasion is momentous and the recipe is almost worth framing! These cookies remind me of “cake cookies”. If you have ever used a box of cake mix to make cookies, you will know what I mean. These have the same texture. The have the taste, and texture, of Devil’s food cake. I created them to be reduced sugar, reduced carb, and have all the taste of the cookies that you have come to know and love. If we are going to eat a treat, it may as well taste like a million bucks without costing a million calories. 😉
The simplicity of these cookies is insane! The dough is meant to be soft, so you only need a short chilling time. The amount of time it takes the oven to preheat seems to be the perfect amount of time for the dough to chill. I have made two batches in the last week because the first one just seemed to disappear into thin air. Both time they turned out perfect! Don’t get crazy and try to squeeze to many on the pan, they will spread a little. You will end up with “clovers” if you try to over crowd. Three across, and four or five down, depending on the length of the pan, will give enough room for the cookies to cook properly. With a quick 10 minute mix, about 10 – 15 minutes to chill, and 12 minutes to cook, you are looking at amazing cookies in around 30ish minutes. Then you can sit back, relax, and enjoy!
PS. Fair warning, these are for the extreme chocolate lover, you could possibly need a glass of milk to go with them. 😉
What type of recipes would you like me to bring to you over the next year?
Devil’s Food Cookies
By Angie Gouchenour
1 stick salted sweet cream butter (8 Tablespoons) – Softened
½ cup Truvia zero calorie sweetener
½ cup brown sugar – lightly packed
6 Tablespoons egg whites (2 egg whites)
4 teaspoon vanilla flavoring
1 cup wheat flour
½ cup unsweetened cocoa powder – sifted after measuring
2 teaspoons baking powder
¼ cup mini chocolate chips
In a medium bowl cream together the butter, Truvia, and brown sugar
Stir the egg whites, and vanilla, into the butter and sugar mixture
Add the wheat flour, unsweetened cocoa powder, and baking powder with the butter, sugar, and egg mixture, until completely combined. (Don’t over mix)
Fold in the chocolate chips
Pop the bowl into the fridge and chill
Preheat oven to 350’f
When the oven is done preheating scoop the chilled cookie dough onto cookie sheets using a 1 Tablespoon cookie scoop (3 across and 4-5 down) Don’t over crowd
Cook for 10-12 minutes
Remove from the oven and place on cooling racks
Allow to cool before diving in, or they will fall apart
61 calories per cookie