Mom sent out the call that we needed a new dessert and Luke immediately requested fudge.
But, guys! I already made fudge for the blog!
So I made fudge. I just added this thing called a peanut butter sugar cookie cup.
It is really funny, because now, Mom is like, “hands off until Mary Frances says you can eat it.” I think it is so sweet! For me, that means a lot – the first year of this blog’s existence, my Mom didn’t really know I did it. I didn’t ever want to talk about it and it stemmed from one conversation after I first started blogging. We were talking about an extended family member who posted her life’s play by play on social media and seriously, who cares that much? Not even your mother, k? I don’t remember the exact conversation, but the gist was my constant food photography could become that annoying habit that my cousin had so generously mastered.
I very much so read into what she had said, but my greatest fear was and is getting that “I’m disappointed” look from my parents, and I felt like my blog would be disappointing to her. I kind of hate admitting this, but whenever I took photos or commented or linked up, it was when she was busy. I did NOT want her to think I was that obnoxious girl online.
Fast forward to a couple months ago when I approached her about the whole monetizing/moving to WP stuff, and her first words were “wait, it isn’t just Hannah who reads your blog?”
She has always been my biggest fan. And now that she knows blogging is a little different than selfies on FB (ok, way different) It is awesome knowing my family has my back. Dad visits my site almost every day, just to check that everything is ok, and Mom is always making sure I have ingredients.
Granted, I have flops. I have bought tofu and eggplant with “tried and true” recipes ready to try and they totally failed. Dad has told me if I want to eat coconut oil and strawberries for the rest of my life, I’m going to have to marry a rich man to keep up with my food bill. I’ve made food for the blog and they’ve had to tell me it was NOT good at all. But I’m finally comfortable talking about it. For the longest time, I wouldn’t talk about it, because let’s be honest, it isn’t your average hobby and if you have ever tried to explain the importance of SEO and why you are on social media 24/7, you understand why it is hard.
So, all that being said, you got first dibs on these! After I photographed them, the family was allowed to have at them. These are rich. The fudge filling is smooth and creamy and the sugar cookie cup is crunchy on the outside, soft on the inside, and hints of peanut butter throughout. These are perfect for traveling. You don’t have to cut them into bars like normal fudge and they won’t crumble like cookies. These are not lightweights and will hold their own, thanks to the fudge and peanut butter. Plus, we are talking chocolate and peanut butter and we all know – it is good stuff. And as icing on the cake, there is no butter, milk, or eggs. Vegans rejoice, as this fudge filled peanut butter wonder was made for you!
Notes on baking: You will take the sugar cookie dough and press it into a cupcake liner. It will puff up and rise while baking and I had to take it out halfway and press the dough back down and repeat after the second baking time. That did the trick and the finished product was a sugar cookie cup, not a thick and puffy sugar cookie muffin. After they cool like that, scoop your fudge in and refrigerate until the fudge firms up.
- ½ cup coconut oil, softened
- 1-1/2 Tablespoons applesauce
- 2 Tablespoons peanut butter
- ½ cup brown sugar, lightly packed
- ¼ cup powdered sugar
- ½ cup whole wheat flour
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 oz. Enjoy Life chocolate chips
- ¼ cup coconut oil
- 1 cup powdered sugar
- For the cookies:
- Line a cupcake pan with 9 cupcake liners. Set aside.
- In a large mixing bowl, beat coconut oil, applesauce, peanut butter, brown sugar, and powdered sugar together. Slowly stir in flours, baking soda, and salt until completely incorporated.
- Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
- After 30 minutes, remove dough from refrigerator and preheat oven to 350 degrees.
- Divide dough between liners, pressing the dough up and around the edges, creating a cookie cup.
- Bake for 10 minutes. (You will probably have to remove the cookie cups after this time to press the dough back down as it will rise and puff up)
- Return cookie cups to oven and bake for 5-7 more minutes.
- Remove from oven (I had to repeat pressing the dough back down)
- Let cool completely.
- While cookies cups are cooling, prepare fudge. Melt chocolate chips and coconut oil in a medium sized pan until melted, stirring frequently.
- Remove from heat and stir in powdered sugar. Let cool for a couple minutes.
- Scoop into cooled cookie cups, about 2 Tablespoons of fudge per cookie cup and refrigerate until fudge is firm.
- Let "thaw" for a couple minutes before serving, if storing in the fridge.