CAKEY’S NOTE: Hi! We’re taking a break from our normally scheduled programming from the world of my kitchen and brain and giving you, with great pleasure, Cakey Bakes’ first-ever guest post, brought to you by my dear friend & partner-in-crime Kathryn, & I wouldn’t have anyone else for our first guest post. I happen to be horrendously jealous of her (don’t tell her!) art, writing, fashion, and sweet-talking skills, not to mention her dedication to everything she endeavors upon. She’s been a huge encouragement to me when it comes to blog matters as well as real-life stuff, and she’s let me use her iPhone to take pictures countless times. She is smart, clever, and all-around fabulous in every sense of the word. Oh, and she knows how to spell “pomegranate”, unlike yours truly. So without any further ado…
Kathryn: I’d like to consider myself a balanced health-freak.
Which means I work out for an hour and a half a day, eat organic and whole foods (no gluten here), and feed my cat non-chemical-doused food. I do yoga, peruse healthy-cooking blogs, volunteer at the local environmental outreach and Humane Society – if you’re looking for “organic”, here I am…or as granola as a girl who likes designer fashion and jazz can get.
Uh, yes, I’ll take “break-in at Tiffany’s” for 100, please?
But where’s the balance, you ask? In these cookies.
These decadent, delicious, sexy cookies provide the balance.
There is nothing even remotely healthy about these treats, which is why I love them so much. Smooth cocoa and rich dark chocolate combined with the dash of salt create a surprisingly soft, gooey center. And the pomegranate arils? Perfection. A little burst of tangy-sweet in every bite. Don’t be intimidated by the pomegranate, please! She may look dangerous, but trust me. You can handle her.
Horribly, irrevocably seduced yet?
Chocolate Fudge Pomegranate Cookies (recipe from How Sweet Eats)
1 cup butter (melted)
1 1/2 cups sugar
1 1/2 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons pomegranate juice
1 cup chocolate chips
1/3 cup pomegranate arils
(*alternatives: replace half the butter with coconut oil, switch out a lower-fat/whatever margarine for the butter, use whole-wheat OR oat flour. You can also replace up to 1/3 of the flour with almond flour, for those of us who can’t have gluten.
Dark chocolate is healthy for you. Don’t replace that sucker with anything. Shut up and enjoy it.)
1. Cream together the melted butter, sugar, eggs and vanilla until fluffy.
2. Add the flour, cocoa powder, baking soda and salt.
3. Add pomegranate juice and mix until combined.
3. Fold in chocolate chips and arils. Refrigerate dough for 2-4 hours (or less/more)**.
4. When ready to bake, preheat oven to 350, roll the dough into balls and set on baking sheet.
**I made a batch without refrigerating and they turned out fine. They were actually softer without the chill, so…take that advice as you may.
Tip: freeze any leftover dough for slice-and-bake chocolate fudge pomeganate cookies up to two weeks later!
Pair with milk, a good book, and enjoy the decadence, lovelies.