This is one of those stories of a very trying day in the kitchen. You know, one of those days were nothing seems to go exactly as you plan. I originally intended to make some chocolate peanut butter flower sandwiches like I saw on Gluten Free Homemaker but they were too ugly to share. I attempted to tweak the recipe from Gluten Free Homemaker but the coconut oil I used made the chocolate flowers start to melt as soon as you touched them. They tasted super yummy but looked like a disaster.
After melting and pouring two whole bars of delicious dark chocolate.
And then cutting out all these flowers.
All I got were these few, lousy but super tasty Dark Chocolate Almond Butter Flower Cups-BUMMER! (Oh and I had lots of left over chocolate scraps to melt down again to put on strawberries for Easter Sunday brunch.)
Unfortunately, it was hard to keep the chocolate from melting any time you worked with it and as you can see from the picture above, it showed every possible fingerprint. The boys sure liked the mess ups but I still had a bowl full of the almond butter .filling. When I tasted it, I thought it would be great as a frosting on a chocolate cookie so I began searching for recipes.
I found a great option on the blog Chocolate Cover Katie. However, the cookie part of this recipe also proved to give me some challenges.
Originally, I was going to roll out the dough and cut the cookies out into perfect circles. However, as soon as I tried to pick up the cookies and move them to the baking sheet,their shapes got a little funky.
I decided it would be easier to transfer the cookies that moved easily to the baking sheet without changing shape too much and to take the remaining dough and scoop out clumps which I then smushed with the back of a fork. I figured it wouldn’t matter too much how pretty they were because they would be covered with almond butter frosting.
I was right! Even though these cookies didn’t look to pretty, they sure tasted good.
- 3/4 cup Gluten free flour
- 1/4 cup plus 2 tbsp cocoa powder
- 1/4 cup plus 2 tbsp coconut sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 cup coconut oil melted
- 3 tbsp milk of choice (I used almond)
- 2 tbsp pure maple syrup (or agave)
- 3/4 cup of almond butter
- 2 tbs of honey
- 2 tbs of powdered sugar
- 1 tsp of vanilla
- Mix all the dry ingredients for the cookie into a bowl.
- Combine wet ingredients in a different bowl.
- Combine both bowls until well mixed.
- Refrigerate for 30 minutes.
- While cookie dough in the fridge, combine all ingredients for the frosting.
- Scoop out about 1 tbs of dough for each cookie.
- Place on baking pan.
- Flatten with a fork.
- Bake at 300 for about 13 minutes.
- Allow to cool for at least 10 minutes.
- Frost with almond butter frosting.
What cooking disasters have you had that you salvage into a tasty treat?
This post was shared on The Idea Room, Skip to My Lou, Gluten Free Homemaker, Natural Living Mamma, Homespun Oasis and Food Renegade.