This last weekend we spent some time with dear friends in Asheville, North Carolina. One evening, we were discussing “last meal-worthy” foods. While my last meal would probably consist of pizza, without a doubt, my last dessert would be these peanut butter swirl brownies….
Cookies & Bars
I have a confession.
I used to loathe anything flavored with lemon. More specifically, those of the candy or baked-goods variety.
When my grandparents used to visit us growing up, my grandma would always make a lemon meringue pie—my dad’s favorite—while they were in town. I would sit there at the table picking off the meringue until I hit that *eww* layer of lemon.
Boy, how times have changed. And thank goodness. While I’ll take chocolate concoctions of any kind, any day, the arrival of Spring has had me craving the bright and tart flavors of lemon….
These gluten-free oatmeal chocolate chip bars came about completely by accident. I was attempting to make an egg-free version of one of my favorite cookies on the site and after a couple extremely thin test cookies came out of the oven, I scrapped the whole idea and stuffed the batter into a pan.
Patience was not on my side that day.
Once my pan of “cookies” had cooled, I went to cut them into squares assuming I’d most likely have to toss the whole thing. To my happy surprise, what emerged from the pan was an oat-studded, decadent bar, worthy of dessert or a companion with your morning coffee or tea….
If you’ve felt a bit like we’ve been in the spring season for months already, I’m with you. With unusually warm weather for weeks now, I feel somewhat discombobulated. No complaints here regarding the warm weather (hey, allergies!), but it makes it seemingly harder to keep track of time.
So, in case you are struggling like me, St. Patrick’s Day has not passed us up yet. And my friend, Lynn, over at The Road to Honey, invited me to join in with several other wonderful bloggers on a St. Patrick’s Day celebration of food and drink today….
Sometimes you get lucky and all the cookie “must-haves” end up in the same cookie. Chewy. Gooey. Soft. Sweet.
These Mexican hot chocolate cookies are just that. With the warming spices of cinnamon, cayenne, and chili powder, sweet and spicy meets ooey-gooey on a whole new level.
Now, while the marshmallows are totally optional—I use Dandies brand which are vegan and made without corn syrup—they do add a little whimsy, extra gooey-ness, and chew. You’ll find that the pockets of marshmallows make for perfectly imperfect looking cookies, possibly my favorite part….
We were hit with some serious wintry weather this weekend. The kind of dreadfully cold and snowy weather that causes you to start hibernation practices immediately.
And in just the same way it seems illness always does, the forced slow-down due to road conditions— and maybe more importantly, avoiding the cold in general—was much needed and welcomed. And an excuse to make more of these chocolate peppermint snowballs wasn’t so bad either….