Chocolate Chunk Ginger Cookies

I got the BEST cookie recipe before I left the South Valleys Library from one of my co-workers, Caroline. Chocolate Chunk Ginger Cookies. Does that about sum it up? I chopped up a huge chunk of dark chocolate, and grated a big piece of fresh ginger for this recipe. The pictures tell all. First you make the dough, refrigerate it for a couple hours, then roll the cookies into little balls and coat them with granulated sugar.

Cookie sheet 'em...

Bake 'em...

And voila! Melty chocolaty goodness! Mmmmmmm... Totally worth the time it took to make them~ you can even see the fresh ginger strands! But the ginger flavor mixed with the molasses was a nice balancing combination, and not overwhelming.

Thanks Caroline! The staff will thank you tomorrow. :)

Baking with Tofu

I found a recipe on a vegan blog I've recently found, called FatFree Vegan Kitchen I wanted to try on coconut tofu cookies. So, I bought the necessary tofu (firm), but decided on just a half batch in case I wasn't crazy about them. They look almost like potato pancakes- very white before they are baked.

They were super easy to make, and were cake-like when baked, but chewy on the outside! The sprinkled sugar on top didn't hurt either. :)

Only 80 cal per cookie, and 1g of fat? I didn't even feel guilty eating them. AND I got to make chocolate tofu pudding with the rest of the tofu I didn't use in the cookies! Double score! Tofu pudding might not sound very appetizing, but it is so thick and creamy, it puts regular instant pudding to shame.

Sean and Ashton LOVED both of these recipes, so next time I'll have to make a full batch (and buy extra tofu for the pudding).