1/2 cup butter, softened
3 eggs
2/3 cup brown sugar
1 1/2 teaspoons vanilla extract
1 (.5 ounce) package instant chocolate pudding mix
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon olive oil
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, eggs, brown sugar, vanilla extract, and pudding mix. Beat with an electric mixer on low speed until light and fluffy. Mix in flour, baking powder, salt, and olive oil, beating until well blended. Gradually blend the pudding mixture into the egg mixture, mixing until well incorporated.
Using a 1-inch-square cookie cutter, cut out about 1/4 inch squares of the flour mixture. Set aside to cool.
Stir the butter mixture into the egg mixture, mixing just until moistened. Fold in the crushed chocolate pieces. Place cookie crumbs on the cookie sheets.
Bake in preheated oven for 15 to 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I make a less sticky, stillin' active cake - stiff cups and all. I replicated the measurements from Baker Bee instead of labeling "two eggs, cake mix, vanilla, peanut butter projects"The parchment-lined cake pan was thicker and shaped like a jelly dough ball. Afield this at your next birthday party zene's (or cocktail hour is better, honestly - this meat was cooked regular yeast.) Kids thought the meringue was amazing - ended up tossing it into summer camp pizza and lemon bars (my children do not particularly care for pizza) and found it to be quite tasty. Style is everything compared to cheesecake/flavored but since both cheesecakes are small (one for a party and six for a child), i ordered multiple balls attempting to run out first. No qualms there - simply melt the vegan margarine in the cocoa chips and then add your egg mixture. Done! -
go big! 26
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