Cockadoodledo!

I’ll be honest, I haven’t much felt like baking cookies lately. In fact, I haven’t been near my oven in two weeks. I’ve also been rather down in the dumps (which is silly, because I live on a freaking mountain–how can anyone rightfully claim to be sad when she lives on a mountain??).

I realized that I would need a little kick to get out of my funk and back into the kitchen. And that kick delivered itself in the form of sriracha.

Food porn. Yes, I said it.

If you’re not familiar with sriracha (or colloquially referred to as “rooster sauce”–because of the picture on the bottle of the most famous brand, not because it’s made with rooster, you silly geese!), you need to immediately find yourself a Vietnamese restaurant, have a bowl of pho, and fix that. I’m one of the crazy ones who believes that food isn’t spicy unless it makes you cry, so sriracha is my magic go-to sauce at ethnic restaurants when the waiters think that the pasty Dutch-American girl really only meant to make her order “spicy.” Well, hold the air quotes, I say, because a dash, a dollop, or a heaping quarter cup of this stuff quickly restores the dish to its sweat-and-pain-inducing glory, exactly as it should be.

So what does this have to do with cookies? Well, I’ve been feeling uninspired, and so I figured it was time to think outside of the box. My friend Alex had mentioned the peanut and sriracha combination several months ago, and I figured that now would be the best time to experiment.

I bought a bottle of sriracha (and this brand is vegan, although next time I’d like to go all Bonzai Aphrodite and just make my own all natural sauce) and had Whole Foods grind me some raw peanut butter (and trust me, you can taste the difference when it’s raw and freshly ground. Although again, next time, I’m looking forward to doing it myself instead of expensively–though more conveniently–outsourcing the job) and set to work.

Oil free and freshly ground? Yes PLEASE.

In under 25 minutes, I had concocted a perfectly balanced blend of sweetness and spice, perfectly moist and with a warm heat that creeps up and hits you at the very end. These little “Rooster Cookies” were most definitely a surprising success.

But the most surprising part about these cookies was the response. I’m known for pushing the boundaries on my cookie flavors (garlic hazelnut cookies, anyone?), but I was honestly concerned about how these cookies would be received.

Sharing is caring.

The vast majority of my coworkers who braved the break-room caution sign came back with rave reviews–only a few were a bit skeptical, but mainly because they just weren’t sure how to “contextualize” the sensation, as my friend Amir put it.

These cookies were definitely the kick I needed to get my day going and get my back in the kitchen–a proverbial rooster crow to kick the morning off right.

The proud parents pose for a family portrait with their deliciously spicy offspring!

Love and Cookies,

KP

Persian Love Cookies!

I find this hard to believe, but it’s been over a month since last I blogged. I’m sorry to have left you cookie lovers hanging, but I’m back, and I’m going to do my best to get back into the kitchen for you!

Before we get into the meat of today’s post (get it? Meat? On a vegan blog? Shenanigans!), I just wanted to give you a little insight into my disappearance and the progress of KP ‘s Cookies: the last month(+) has been a little hectic because of my retail job; the post-holiday kibosh on my customers’ spending has been lifted, and so I’ve been dedicating a little more time and energy to the job that’s putting food on the table and cookies in the oven. And speaking of ovens, all of the commercial kitchens I’ve been exploring are either out of my current financial league, or else unable to partner with me for one reason or another. My GoFundMe account is still active, if anyone wants to help me make a push toward affording those services–without a kitchen, I can’t go ahead and apply for my liability insurance or health permits, and without those, there’s no need for the business license, because I won’t be allowed to operate.

I have still been baking (for proof, check out my friend Amir’s blog), and beside the old standards (Divine Vegan Chocolate Chip, anyone?) I’ve put together a few new recipes, like my absolutely irresistible Meyer Lemon Shortbread cookies, which came to be when one of my managers brought in a bag of lemons picked fresh from the lemon tree in her backyard.

Meyer Lemon Shortbread Cookies

Today’s recipe, however, draws its inspiration from a far less local source: the Persian love cake. Back in the summer of 2009, I discovered the recipe for the Persian love cake, and knew instantly that, should I ever get married, it would be the cake featured at my wedding.

A cake I baked (and tried to decorate) for the Palm Beach Shakespeare Festival in 2009. The top layer was a Persian Love Cake!

And before I go any further, I should state that this isn’t a wedding announcement for myself–because the only thing I’m wedded to is my job, and the only child I intend to have has floppy ears and four paws–but the cookies that follow were developed to celebrate someone else’s engagement!

A few days ago, my friend Dana went on a cruise…and as soon. As she disembarked, I received a fairly mysterious voice message: “Call me back. I have news!” Assuming that she hadn’t won the Mega Millions while off at sea, I indeed called her back–and found out that her long-time boyfriend had proposed on the ship. So, I decided to write a cookie recipe in honor of Dana’s big step closer to a life of wedded bliss.

The Persian Love Cake is a chiffon cake spiced with cardamom, iced with rosewater frosting, and garnished with pistachios. It’s bliss in cake form. I set out to recreate it, and came up with this:

Persian Love Cookies

The Persian Love Cookie is a cardamom and pistachio shortbread with a rosewater and lime frosting. It’s light but bold, and has a taste unlike any you might have encountered.

I’m so excited to share these with Dana, and with all of you. They’re just one more reason to #savethecookies!

On that note: I’ve decided that, ultimately, I’d like to join the growing ranks of Food Truckers in the Bay Area. I went to my first Moveable Feast last week, and I can’t wait to participate in more. I’m also hoping to check out Edgewood Eats in Palo Alto, and I’d really like to get up to San Fran for a couple of Off the Grids. All of the food trucks around here have SO much personality and so many great menu items…I’m hoping that someday very soon I can join their ranks.

The future home of the future KP’s Cookies Truck…

That’s why I HAVE to get KP’s Cookies off of the ground as quickly as possible–the sooner that I make the cookies’ presence known at farmers markets around the Bay area, the sooner I can start really fundraising for the KP’s Cookies truck. I need your help to #savethecookies. It’s only if we all get together and spread the word that cookies are the true spotlight (and food truck) deserving dessert that we can take down the cupcake empire!

Love & Cookies,

KP

Don’t Tell Jim*…

…But these cookies are made with coconut.

*Jim is my mother’s fiancé. And Jim hates coconut. However, Jim loves these cookies. Like, really loves these cookies. As in he won’t share them with anyone else. So I don’t want to ruin them for him by telling him that he actually likes coconut.**

**And I realize, that by posting on a completely public blog in an open forum, there’s pretty much no chance that he won’t see this. But I figured I needed to share this information with all of you, in order to put into perspective how absolutely, completely freaking awesome these cookies are. But seriously, if you see him, don’t tell him why they taste so good…

Moving on:

Yesterday was my day off, and it was one of those absolutely perfect yoga-and-farmers-market-and-long-walks-up-the-side-of-a-small-mountain-with-my-dog kind of days. Which made it the perfect kind of day for finally trying out the recipe I’ve been writing and rewriting and fretting over for the last week.

Long walks up the side of a small mountain with my dog...

My last recipe, the More Than a Spoonful of Sugar Caramel Meltaways, was good, but the caramels were missing…something. Jim, who has this thing for pointing out minute details in taste, texture, and mouthfeel, let me know: the cookies were good but the caramel was…just alright. I really do appreciate that kind of feedback–because in order to get better, I have to know what works for my potential customers and what doesn’t.

So I looked at the caramel recipe. Now, caramel is a really difficult beast to tackle. It’s not a beginner’s food–it involves split second timing and a low margin of error…a single sugar crystal on the side of the saucepan can ruin a whole batch of caramel, and a few seconds of extra heat can leave you with a pan full of burned sugar that needs hours of soaking and scraping.

The secret to caramel involves watching that thermometer very carefully...

For the last cookie, I spent hours searching the web for comparing regular and vegan caramels. All of them used sugar, some form of cream (be it soy or true dairy), some form of fat (butter or its vegan equivalent), some form of sugary “interfering agent” per David Leibovitz (i.e. corn syrup), and then salt or vanilla to taste. However, I didn’t want to use vegan butter or Soy creamer to make caramels. I don’t know why, but the concept of using processed “foods” to make the caramels didn’t appeal to me–and I was right in assuming that the end result wouldn’t be the knock-your-socks-off stellar kind of caramel that I needed in order to make my cookies shine.

So I decided that I was going to write my own recipe.

I first searched the web for alternatives to the Earth Balance/Silk dominated vegan caramels, but I found literally nothing. This meant that I would have no foundation on which to build, at least not in a concrete sense. I wracked my brain for alternatives…and settled on coconut.

Full fat coconut milk (which, if you’re concerned contains a healthy medium chain fatty acid, which has been making waves among the health food community of late) could take the place of processed creamers or heavy dairy creams, and coconut oil could, after factoring in its lack of water content, take the place of butters and margarines. I also got rid of the corn syrup by substituting brown rice syrup and a small amount of molasses. I kept the sugar, salt, and vanilla, since they needed no substitution.

After a week of doing math (which, for this former English major, was no small feat!), I figured out what seemed like the best ratios for caramel success, and I set to work at the stove.

To die for? I think so.

The result was a resounding absolute success. Yummy, delicious, sticky caramel, which would wow even a coconut-hater.

This meant I needed a cookie to stick it in.

Sticking with the coconut theme, I made a coconut oil based chocolate chip cookie (and they don’t even taste like coconut!), and then put a small piece of caramel in the center of each cookie before baking.

Chocococonut Caramel Cookies!

Jim loved them. So much so that he had to talk everyone in the house out of trying one, just so he could have them all for himself.

I’m okay with that–so long as no one tells him what’s in ’em.

Love & Cookies,

KP

PS I’m still raising money to pay for my commercial kitchen and insurance costs so that I can start my business. If you (or anyone you know) can donate, please do so here: Help Bring KP’s Cookies to the World!

More Than a Spoonful of Sugar Caramel Meltaways

I’d like to dedicate the following recipe to my friend Jen, who I’ve known about 8 million playground minutes (roughly translated, to those who speak grown-up, into 17 years). Why Jen? Because she’s my hero, plain and simple (PS, this post is going to get real wordy real quickly. There’s a picture of cookies at the bottom to reward the intrepid readers amongst you):

Two nights ago (for those of you on East Coast time…otherwise, it’s still two hours until yesterday…um, right. Moving on:), Jen proved (as she has, time and time again over the last several years), that it is fully possible to live your dream. Hokey? Absolutely. Doesn’t make it any less true.

Jen is the girl sitting right in the center & I'm on her right. Things haven't changed all that much since 1997!

I met Jen in a drama camp at the local JCC, where we became “orphan sisters” in the summer production of Annie. I was eight at the time, and she was nine–and already Jen was the ring leader of what would become an incredibly strong group of friends, (the inexplicably named) Tuna Fish Club.

Members of the Tuna Fish Club...I honestly don't know how that name happened.

Even at the ripe old age of nine, Jen loved theatre. And as the years passed, Jen made it pretty clear that it was her mission in life to work on Broadway, and to be the person whose words would transcend history with the story of drama in our time.

That’s a pretty heavy mission to carry around on nine year old shoulders, but Jen carried it–all the way to New York City, where she studied theatre and later fell in with a crowd of up-and-coming theatre hopefuls. With them, she made it to Broadway…and that was only the start.

Remember that time we "went to the Tony Awards" by standing awkwardly outside of Radio City for an hour?

About a year and a half ago (give or take), Jen and one of her friends started a small cabaret style theatre show called If It Only Even Runs A Minute, which revived forgotten musicals, and put them, and their stories back on stage. It was part of the New York Musical Theatre Festival, and it apparently turned a couple of heads. I say that, because two nights ago, Jen brought If It Only Even Runs A Minute 8 to Joe’s Pub–and for those of you in the know, that’s a really, freaking huge deal.

Why tell this story? And what does it have to do with cookies? Well, in my life, I’ve realized that there are three kinds of people: The people who have dreams that fall into their laps by way of luck, money, or magic; the people who sit around hoping their dreams will come true; and the people who actually just go out and make things happen.

Jen has always, always been one of the latter kinds of people. She’s been fearless in her pursuit of her goals, and now I’m firmly convinced that Jen is poised to become a theatre historian for our time, one of the definitive voices of our generation. I am so incredibly proud of her–and at the same time, I’m in awe of her courage. She is and always has been one of my heroes…and I’ve finally come to the point in my own career that I am ready to stop being a hoper and become a do-er like her.

I’ve realized that I cannot live fearlessly–but I can live courageously. I can do things, like pack up my life and move across the country. Or lease a car in my own name and start a new job. Or hop into a car I’ve never driven onto a highway that’s completely foreign and get to my destination without getting lost. Or walk into the Office of the Clerk-Reporter and fill out the form to declare my business official in Santa Clara Valley.

So, as of two days ago, KP’s Cookies is a real thing. I may not have any money, but I have a plan. And I’m looking forward to making my dreams come true–and I know they’ll run more than a minute.

I said all of that to set you up for the cookie to follow. I’ve called them “More Than a Spoonful of Sugar”* Caramel Meltaways. Jen, these are for you!

Love & Cookies,

KP

*This title only makes sense if you know musicals.** Or Julie Andrews. Or if you can’t stand musicals or Julie Andrews (which is none of you, because that’s obviously blasphemy) but just want to get literal (since there’s sugar in and around the cookie), then that works too…

**And, yes, I realize that Mary Poppins was a movie first. It still counts. Mainly because I thought about making a She Loves Me Vanilla Ice Cream Cookie, and the logistics of making a vegan, potentially shippable cookie made my head spin.

EDIT: If you would like to help me get KP’s Cookies off of the ground, please visit my GOFUNDME Page!

Change is Good…

It’s official…I’m a grown-up. I just signed the lease on a car, and the car is in my name. I’m officially overwhelmed.

Signing the lease...

That being said, I’m also incredibly excited. I love the West Coast so far…spending time hanging out with my little brother (and, yes, watching as much iCarly as possible) definitely balances out the fact that my cookie dough is coming out a little dry in the cold weather & high elevation.

And my dog loves California too!

It’s still very surreal–and as I move forward with my new life, I find myself still tying up loose ends. Like cookie videos from my old kitchen, which haven’t yet debuted on the site.

So, while I unpack & tweak my current cookie doughs (and before I treat you all to a new recipe), I’m going to leave you with a couple of batches of Florida-born cookies.*

Enjoy!

Love & Cookies,

KP

*PS These cookies are my mom’s favorites, so I’m featuring them today. She has graciously allowed me to come and live with her, and I cannot, cannot, cannot thank her enough. (I also made her a batch of these before I left Florida so she could enjoy them as soon as I landed in San Francisco!)

Do You Like My Hat? (And My Peanut Apple Pretzel Cookies?)

Hello, again, blogosphere. It’s been a while. (I seem to have this terrible habit of disappearing for long stretches of time, but I promise that it’s been for a good reason:

At this exact second*, I’m sitting on a plane bound one way for San Jose, California, and all of the time between my last post and now has been consumed with the energy of packing and shipping my life several thousand miles, working my last few weeks at my old store, and working on an art project at my grandmother’s house–details of the latter to follow.

*Disclaimer: This post was written on the plane, but I wasn't able to publish it until today, since there's no way in hell I'm paying $8.00 to use in-flight Wi-Fi .

So why am I sitting on a plane to San Jose? Because, as of today, I am no longer a resident of the state of Florida. I’m moving across the country to live with my mother & brother, and to wipe the slate clean and get started on living my life. I figured that 2012 was as good a year as any to follow my passion and finally just live…if the world ends, great. If it doesn’t, even better.

For just over a week, between the first of the year and now, I’ve been living with my Grammy & Papa. I don’t know what I would have done without them–especially since I was cornered in my own kitchen & *ahem* “politely” told that I had to be out by the first unless I wanted to pony up my portion of the entire month’s rent. I’ve had an amazing couple of days, especially since my Grammy & I spent much of the time making my mother’s Christmas present [granted, a few days late, but I’m blaming that on Amazon.com for losing the materials in shipping].

Merry (Belated) Christmas, Mom!

My mother’s family has a strange love for the book Go Dog, Go by P.D. Eastman (aka Dr. Seuss). There’s just something about the “do you like my hat” bit that is unendingly funny…and so it is an oft-quoted part of our every day exchanges.

After discovering a really cool hack for turning an old book into a purse on Epbot, Grammy and I spent a good several days researching the “recipe,” if you will, for trying the project on our own.

My grandmother and I bonded. Literally.

Of course, I can’t ever make anything easy, so we started to deviate from the recipe, and, despite some setbacks involving Gorilla Glue and an industrial stapler, the end product was nothing short of really darn cool.

What does this have to do with cookies? Nothing, really, but in the midst of the chaos I ended up baking a batch of Peanut Apple Pretzel Cookies, which my grandmother loved–and to me, seeing her happy was the very best part. Also, I’d apologize for making you read a page-long parenthetical, but one of my New Year’s resolutions was to stop apologizing for everything. So there.)

Peanut Apple Pretzel Cookies are not peanut butter cookies. I substituted part of the Vegetable/Hazelnut Oil mix that I use with my Divine Vegan Chocolate Chip Cookies with Peanut Oil (which can be easily obtained from the surface of an un-mixed jar of all-natural peanut butter). I crushed up regular pretzels and threw in some diced Pink Lady apples (which I chose because they have an incredibly dense makeup that allows all of that tart juicy goodness to hold up when baked).

These cookies are all kinds of awesome…I may do some experiments in the future with dehydrated apples as opposed to fresh, just because the fresh apples saturate the cookie with excess moisture, so they, like my pumpkin cookies, are best eaten just after they’ve been baked. I’ll keep you all updated on the results.

As for California, I’m on my way…I am excited to be starting my new life, and to be one step closer to opening my cookie company for real. 2012 is the year of possibility, and I’m going to make that possibility my reality.**

See you on the West Coast!

Love & Cookies,

KP

**P.S. My good friend Steve has challenged me to “Oprah” a cookie by 2013. Think I can do it?

Pigging out. Sort of.

Hello, 2012. It’s so nice to see you. You have no idea how long I’ve been waiting to meet you…I’ve been in a dysfunctional relationship with 2011, and I’m not sorry to see it go.

Like any good relationship, 2012, this one will start with cookies. I’ve been wracking my brain thinking of the best recipe with which to welcome you into my life.

There are so many cultures that welcome New Years into their lives with food…Almost always, those foods are circular (so cookies were a go). But grapes have been done (in the form of raisins); collard greens, though okay in smoothies, might have been visually unappealing; and sauerkraut? Well, I’m brave, but I’m not that brave.

And then, 2012, I remembered the New Year’s Eve I spent in Austria with one of my best friends and his family. On New Year’s day, they served us little marzipan . And that made me think of the New Year’s ham that had, in the past, graced my step family’s table (kosher we are not). And then my feeble little brain, already overtaxed with visions of sugar plums past, made the almost unimaginable leap to the cookies I made for one of my former roommates as a thank you gift  earlier in the year: Peanut Butter and Chocolate Covered Candied Bacon cookies. (Adapted from the ridiculously inspirational How Sweet It Is.)

The thought looked something like this: Bacon. Ham. Pigs……vegan? Yes.

And so, 2012, I took a risk. A leap of faith, if you will. And I ask you to take that leap of faith with me. Because, oh my god, was that little leap worth it:

I give you 100% Vegan Chocolate Chip Peanut Butter “Bacon”* Cookies!

Happy New Year!

Because it looks like bacon...

...and it smells like bacon...

...and it tastes like bacon...

...But it's 100% VEGAN!

Let’s make this relationship a good one, 2012.

Love & Cookies,

KP

*My “bacon” is a recipe adapted from Just the Foods‘s Imitation Bacon Bits and made with Textured Vegetable Protein, which is just a fancy word for defatted soy flour, or, more colloquially, soy crumbles. Sounds kind of not-yummy, I know; you’d be surprised, however, just how ridiculously tasty this fake bacon can be. I’m not a huge fan of “fake meat” when it comes to dinner; I prefer to accept that I’m not eating meat and enjoy the unique tastes of the different vegetable, nut, and legume proteins that I’m adding to my diet. But that said, this fake bacon is really, really, really good. And, somehow, it works when you throw it in a Chocolate Chip Peanut Butter Cookie.

The Holidays Are (Mocha Coco-)Nuts!

It’s that time of the year again.

No, not the time of the year when people spend cold days cozying up with their families by the fire, opening gifts and making resolutions; the time of year when people can’t find parking in the mall parking lot at 8 am. The time of year when peace and goodwill only applies after you’ve elbow-checked at least three people while trying to find the cheapest (insert-product-you-must-own-now-here), and then yelled at the barista for making your coffee 5 degrees too cold.

Needless to say, my day job is in retail.

I don’t know if it’s a symptom of my “profession,” or just a real sea change, but the holidays don’t feel like holidays anymore.

And for those of us on the other side of the cash register, sometimes the only thing that can get us through the ultra-long holiday shifts is a little extra boost from modern American (wo)man’s best friend: caffeine.

Personally, I gave up coffee when I went vegan back in August, but I figured that my fellow coworkers might need a day-after-Christmas pick-me-up.

And so I bought espresso beans.

And covered them in chocolate.

And then, for no reason other than the fact that “Mocha Coconut” is so much fun to say, I added coconut.

Better than Snow

And thus, Vegan Mocha Coconut Cookies saved the retail Christmas. (Or at least brightened up a few of my friends’ days…)

Love & Cookies,

KP

Orange You Glad…

It’s almost Christmas, and, let’s face it: I’m sick of Christmas cookies.

Blasphemy (sort of), I know. But here’s why:

In 2007, I signed up for email newsletters from Allrecipes.com, Epicurious.com, and FoodNetwork.com. I read them for inspiration–and, before Twitter, they helped me get an idea of baking trends and seasonal flavors. And every year, come December, all three websites try to outdo themselves with suggestions for Christmas cookies.

Now, don’t get me wrong, I like gingerbread. I’m not a huge fan of candy canes, but I can see their worth. Shortbread and sugar cookies will always have  a place in my heart, whether or not they’re decorated with red and green frosting or cut out to look like snowflakes. But it gets old after a while. Every year, we see variations on a theme, and every year, I yearn for something different.

And then I happened to stumble upon, as I often do while jumping from blog to blog in a quasi-ADHD fashion, a link to a blog talking about a traditionally English Christmastime treat: Terry’s Chocolate Oranges.

If you have never had a Chocolate Orange, I ask–no, I implore you to go find one, smash it on a table, eat it, and then come back and finish reading my blog. No, seriously; I’ll wait.

Done? Ok, good. Because, frankly, you’re a better person for having added that amazing-ness into your life.*

And so I had an idea: Chocolate Oranges are Christmas-y. Oranges are in season right now. Chocolate and orange taste amazing together….Why not make a Chocolate Orange Christmas cookie?

Done.

What you see next is a brief montage of citrus and chocolate-y goodness, from the candied orange peels to the divine cookie integration.

(PS, there is no “zest” in these cookies. I used an orange flavoring I found at Whole Foods–made from sunflower & food-grade orange oils–instead. There are, however, chunks of orange peel, candied in sugar and then smothered in chocolate. You’re welcome.)

Candied Chocolate-Covered Orange Peels

Yes.

 

Just...yes.

*I swear they’re not paying me to say that. Those things are just awesome.

Happy holidays.

Love & Cookies,

KP

Bad Breath Cookies (and other “weird” foods)


I want to start by stating that my food habits have never been what one might classify as “normal.”*

When I was a toddler, I refused to eat anything but hot dogs and broccoli. And then there were the unfortunate years that can only be referred to as the Era of Steak-Umms and Tortellini (but we try not to reference those years much)…

There were also the (too many) years of disordered eating, in which I ate almost nothing but rice cakes, all natural peanut butter and apples, and, most recently, the super-high-protein-and-supplement diet I undertook in order to become an NPC Bikini competitor.

But right now, I’m finally eating “normally,” and people still give me funny looks.

So let me start this post by stating: being a vegan is both normal and healthy. It’s also possible to be abnormal and unhealthy–but being a vegan, if you’re doing it right, means that you’re not just eating steamed broccoli and maybe some pasta for dinner. In the past few months, I’ve learned so much about balanced vegan eating from a ton of amazing, informative bloggers, that it’s hard to imagine how anyone could see veganism as unhealthy or weird. It’s not. I promise. And being a vegan is helping me to get past my disordered eating and into health. So there.

If you want weird, however, I can give you weird.

Weird like garlic and chocolate. Together. In a cookie. A vegan cookie.

No, seriously.

Have you ever eaten a clove of roasted garlic? It’s one of my desert island foods (seriously…this is where my eating habits get weird.). And so the other day, while eating a salad (with tempeh and black beans, mind you) liberally sprinkled with cloves of sweet, addicting roasted garlic, I had an idea: why not put that amazing sweetness into a cookie?

Why not indeed:

Imagine, if you will, garlic roasted in hazelnut oil and agave nectar and coated in semi-sweet chocolate.

Now, take that garlic and pair it with some hazelnuts, and then add them into the most Divine Vegan Chocolate Chip Cookie you can sink your teeth into…and:

Voilá!

I give you Bad Breath Cookies.

My house smelled like an Italian restaurant while these baked. And they were totally worth the garlic breath.

Not weird at all.

Love and Cookies,

KP

PS I am amazed by the response I’ve gotten to the concept (and the taste!) of these cookies. Evidence of their epic awesomeness:

 

*If there even is such a thing as “normal,” that is…