Friday, May 31, 2013

Every Road Should Be Rocky..

Nuts. Lets talk about nuts for a second cause I'm on a kick ever since I've gone Paleo.  It's not that I didn't like nuts before, they just weren't a staple in my life. But now..now nuts are a significant part of my life- my perfect snack, salad topping, spreads, ground up for my baking- I mean they are everything.  Especially almonds.
Almond Butter. Holy Hannah if you haven't tried it get in your car right now and go get some.  And I'm not talking about the jarred kind, I'm talking fresh grind.  I've had an aversion to all brand named jarred butters every since I experienced it fresh from Whole Foods.  Plus I admit I'm like a kid and love going to push the button and watch the almonds grind..yeah I'm easily amused.

So anyway, I wanted to incorporate almonds to this weeks recipe so I can kinddd of pretend I'm enjoying these cookies with you guys {yeah not even close}. 

Growing up my mom's favorite ice cream was always rocky road.  Me being the stubborn brat that I was never gave it a try, and stuck to my cookie dough and rainbow sherbet addictions.  But now that I've started to explore my taste buds, I realized my mom was probably a genius all along.  Marshmallow, Chocolate, ALMONDS and more chocolate..COME ON PEOPLE WHAT GETS BETTER!
Of course I wait until dairy is completely cut from my diet to make this discovery and am no long able to try this flavor ice cream. Sigh.

So by all means I'll just torture myself and make this combination in the cookie form for you to enjoy and me to drool over..you're welcome.
Seriously look at this marshmallow lava, are you kidding me?!
Did your mouth just start watering? yeah mine too..

This chocolate cookie recipe was adapted from Picky-Palate's Reese Pieces Double Chocolate Chunk Recipe, substituting the mix-ins for my Rocky Road Delights!

Rocky Road Delights
Adapted from Picky-Palate

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
mini marshmallows
chopped almonds
semi-sweet chocolate chunks

Preheat the oven to 350 degrees.  Line baking sheets with parchment paper.

In the bowl of an electric mixer, cream together butter and sugars.  Add in the egg and vanilla extract and beat until just combined.
Gradually add flour, cocoa powder, baking soda and salt and mix until well combined. 
Throw in your toppings and stir until fully incorporated.
Using a cookie scoop, or tablespoon, place thee dough on the lined cookie trays.  Bake for 10-12 minutes. 
Allow to cool on the cookie tray 5-10 minutes before moving to the cooling rack. *this is important or else you may have a few cookie casualties removing them like I did*
You should definitely plan your trip down this Rocky Road :)

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