My mom called me the other day to see if she could use a different bowl with her Kitchenaid mixer. I asked her where the Kitchenaid bowl was. Oh. It’s in the sink. I don’t feel like washing it.
Now I know where I get my dish-washing-phobia. My mom would rather take the time to call me and find out my opinion on using a plastic bowl with her Kitchenaid instead of taking the 2 minutes to wash the correct bowl.
I’m not criticizing her. I’m just surprised I didn’t resort to that idea myself at some point. (By the way, she said it didn’t work very well. Bummer.)
These cookies are my new best friend. They are intensely dark. And they are gluten-free, which is always a plus. It’s nice to be able to make some legit baked goods for gluten-free friends. I feel like people with food allergies are always getting a work-around. Like years ago when my parents told my lactose-sensitive brother Nathan to pour orange juice over his Fruit Loops because they had forgotten to bring his formula on our vacation. (For the record, he liked it. Gross. I guess that’s how 6-year-olds roll though.)
Since these cookies have whipped eggs, they kind of melt in your mouth. I don’t mean that in the cliché sense, I mean they actually disappear faster than normal, just like a meringue dissolves on your tongue almost instantly. Which just makes you want to take another bite even faster; except that they are so rich you might have to stop and breathe with your head between your knees for a few seconds. Or chug milk. Eric and I couldn’t stop eating them, which probably explains why we are out of milk.
Source: Divine Baking, a blog that’s not up anymore.
Dark Chocolate Brownies (Gluten-Free) <<these are the brownies I always make when I need to make them gluten free.