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Friday, October 9, 2009

Chocolate Peanut Suprise Cookies

Hey dear cooking class students,

It was great to spend time with you today. On Monday 12th Oct I’m off to India and for a few months, Yippeee!!  But I will miss teaching the class. I hope to see you all again in April 2010. Steve and friends will continue to teach instead of me, and I’m sure you will have lots of fun classes with him. I hope to add some more posts to my blog before I leave, but if time evades me, at least I’m planning to keep you posted with some of my India adventures and some cool recipes from Bengal!

Meanwhile by popular request, here is the recipe for those scrumptious choc peanut cookies you wanted to know how to make from today's meal menu.

ys Gopi

Amount: 20 cookies



1/2 cup oil

1 cup brown cane sugar

1/4 cup pure maple syrup

3 tbsp almond milk (or as needed)

 2 tsp pure vanilla extract (or try orange essence instead :-D)

1 1/2 cups all-purpose flour

1 cup unsweetened plain cocoa powder (or to taste)

 1/2 teaspoon baking soda

1/4 tsp sea salt


1 cup smooth no stir Marantha peanut butter

1 cup confectioner’s sugar

3 tbsp almond milk (or as needed)

1 tsp pure vanilla essence

Lightly oiled baking tray, sprinkled with oat flakes

Chocolate dough:
In a large mixing bowl combine oil, sugar, maple syrup, almond milk and vanilla extract
Mix with a hand mixer or whisk until smooth. Sift in flour, cocoa powder, baking soda and salt. Mix to form moist dough.
Form chocolate dough into a round shape, cut in half and roll each half into a snake. Use a knife to cut each snake into 10 medium thick slices.
In another mixing bowl mix peanut butter, confectioner’s sugar, almond milk and vanilla extract to form moist yet firm dough.
If it’s too dry add more almond milk. If too wet, knead in a little extra confectioner's sugar.
Form Peanut dough into a smooth round, cut in half and roll each half into a snake. Use a knife to cut each snake into 10 medium thick slices. Roll each slice into a smooth round ball and set to the side.

Preheat oven to 350°F.

Shape the chocolate dough slices into flat discs in your palm.
Place a peanut butter ball in the center.
Fold the sides of the chocolate dough up and around the peanut butter ball, pinch closed and roll the chocolate ball into a smooth ball between your palms.
Gently flatten cookies just a little (but they should still look quite round) - so they stay put on the baking tray when you go to put it in the oven!!
Place dough balls on the lightly oiled oat sprinkled tray 1- 2 inches apart and bake for 10 - 12 minutes.
Remove tray from oven and leave cookies to cool and firm up for 5 - 10 minutes before moving to a wire rack to complete cooling.
Store cookies in tightly sealed container. . .but I guarantee they will not last that long!!!!! :-D Yumdelicious!

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