Well hi. It’s been a while, hasn’t it?
This is just a post to rewet my feet in the blogging waters, so to speak. There are bigger and better things coming, things like baby pictures and house projects. But first, food. More specifically, dessert. Because, well, because. I shouldn’t have to explain this one to you.
These little niceties came to be when I was 9.15 months pregnant, and I didn’t care how much weight I had gained because I was going to be pregnant forever anyway, and there were ripe raspberries on the bush in my backyard, and CHOCOLATE was the answer to pretty much anything. And ice cream was filling in where chocolate came up short.
Now I sit here in my prepregnancy skinny jeans with a fat little baby in my lap, and give thanks that I was wrong about being pregnant forever. Amen and amen.
This post from Dessert for Two was my inspiration, except I made like itty bitty personal sized pizzas. Which technically makes them cookies, right? Even though cookies have always been categorized in my informal, nothing fancy dessert file, while these are most definitely not. And they’re rich, and chocolatey, and wonderful.
- 2 Tbsp. butter, softened
- 2 Tbsp sugar (I used Truvia all natural sugar, which gave me crunchy little sugar crystals on the outsides that were sooo good)
- 1 large egg yolk
- ¼ tsp. vanilla extract
- ¼ cup flour
- 2 Tbsp. cocoa powder
- ⅛ tsp. baking powder
Cream Cheese Filling
- 3 oz. cream cheese, softened
- 2 Tbsp. white chocolate, melted
- 2 Tbsp. powdered sugar
- fresh raspberries
- 1/4 Cup dark chocolate, melted
1.For the cookie crust, beat together the butter, sugar, egg, and vanilla. Mix together flour, cocoa powder, and baking powder and add to the wet ingredients. Stir together until combined, and divide into fourths. Press each fourth into a small disc, leaving a small lip around the edge of each. Bake at 350 for 8-10 minutes, or until the cookies are firm, but still soft. Let cool completely.
2.While the cookies are baking, beat together cream cheese, white chocolate, and powdered sugar. Spread 1/4 of the cream cheese onto each of the cooled cookies, and arrange 8-10 raspberries on top. Drizzle with melted dark chocolate, and refrigerate until hardened.
3. Faceplant into chilled cookie. Elegantly, of course.