Hey hey hey! June Baby be back in school, and she has homework now. Also she has to get out of her pajamas for several hours at a time and actually do shit, which is all quite tortuous considering how I spent my (painfully short) summer.
So you can understand why I haven’t been cranking out the goodies lately. Nor have I been reading any food blogs, which gives me tremendous guilt and I am sorry to all of you fellow bloggers who have unfairly been robbed of my presence in your comments section. Don’t take it personally. I love everyone. Or, at least, that’s what I tell myself. With school and all. You do what you gotta do.
|Just as fine as my chocolate-drizzling abilities.|
One of the last recipes I saw before my self-imposed dark age of blog-reading was this cookie variation from the Recipe Critic. My first thought was, damn those components! So many components! I just love components, you know me. The more the merrier. My second thought was that le Recipe Critic didn’t actually come up with the recipe herself—it was copied verbatim from Bakeaholic Mama, which is not to be unexpected in the blog world. Sadly, Bakeaholic Mama did not photoshop her pictures to hell and back and as such her cookies were not the artificially bright orange that you see 1) on the Recipe Critic’s blog post and 2) here.
However, I wasn’t interested in copying the exact recipe (as one would expect), so I decided to substitute pumpkin with the world’s greatest squash, sweet potato! I then sought out a cashew-based cheesecake filling and added on a little bit of chocolate. Because we all know how it is with sweet potato and chocolate.
But as I went to roll of dat tasty, tasty cookie dough with the cheesecake filling, I realized it was far more difficult to stuff a cookie than I had anticipated (at least, with something as loose as this cashew mush). So I switched the whole thing up and made basic thumbprint cookies. A whole lot easier and just as delicious. Then I let it all cool off and topped it with melted chocolate. Because that is how you improve things, people: you top it with melted chocolate.
The result? Pure awesomeness, obviously, and I’m offended you even had to ask.
|Um, well, I mean...sorry. Here, have some cookies.|
Sweet potato cheesecake thumbprint cookies with dark chocolate drizzle
Cookie dough (adapted from Bakeaholic Mama)
8 grams • chia seeds • 1 ½ teaspoons
234 grams • all-purpose flour • 1 ¾ cups plus 2 tablespoons
3 grams • baking powder • ¾ teaspoons
2 grams • salt • ¼ teaspoon
1 gram • cinnamon • ¼ teaspoon
113 grams • nondairy margarine, softened (substitute up to half coconut oil) • ½ cup
100 grams • granulated sugar • ½ cup
54 grams • light brown sugar • ¼ cup
125 grams • sweet potato puree • ¼ cup plus 2 tablespoons
4 grams • vanilla extract • 1 teaspoon
Cheesecake filling (adapted from Tasty Yummies
85 grams • cashews, soaked for six hours and drained • ½ cup plus 2 tablespoons
14 grams • liquid coconut oil • 1 tablespoon
30 grams • fresh lemon juice • 2 tablespoons
40 grams • maple syrup • 2 tablespoons
22 grams • water • 1 ½ tablespoons
8 grams • vanilla extract • 2 teaspoons
Dark chocolate to taste
Start by combining chia seeds with 2 tablespoons water in a small bowl. Set aside. In a medium bowl, whisk together all-purpose flour, baking powder, salt, and cinnamon.
Place margarine (and coconut oil if using) in the bowl of an electric stand mixer. Beat until light and fluffy. Add both granulated sugar and light brown sugar, then cream until thoroughly combined. Add sweet potato puree, vanilla, and chia seed mixture; combine once more. With mixer on low speed, spoon in flour mixture just until a dough forms. Place dough in the refrigerator to chill for at least an hour.
To make cheesecake filling, place all ingredients in a food processor and blend until smooth. Set aside.
Once dough is chilled, preheat oven to 350 degrees F and line a few baking sheets with parchment paper. Make balls of dough about one to two tablespoons in size. Make an indent with your thumb in the center of each ball of dough and fill it with the cashew mixture.
Bake for about 10 to 15 minutes or until they are just beginning to firm up and the tops beginning to crackle. Let cool on baking sheets for about five minutes before transferring to a wire rack. Cool completely before topping with chocolate.
To finish, melt dark chocolate in a saucepan on low heat. Use a fork to drizzle over cooled cookies. Let the chocolate harden. Munch.
|Look, stacked cookies. Eh?|
As you can see, it is impossible for me to form a coherent thought given this terrible lack of caffeine and sleep early in the school year. I beg your forgiveness. I even offer these cookies.
Hopefully they are enough.