Allow me to distract you from the fact that I haven’t done an update, or even posted, in a while with this delicious plateful of cookies. Mmmm cookies.
Lots and lots of cookies… Though you will have to bake them yourself. Sorry, I ain’t baking cookies for the entirety of the internet.
Linda Poitevin is the one to blame in all this. She started it. And passed it on to four more writers. From there Marie Bilodeau tagged me. While in a traditional cookie exchange everyone would bake an obscenely large batch of cookies and share them with other bakers, that’s a little challenging to accomplish on the internet (and the confines of my itty bitty kitchen). So instead we’re sharing recipes.
Marie brought us the cookies of Might and Magic. I bring you these darkly devious Chocolate Fudge Pomegranate Cookies. Consume at your own risk. I can make no promises that Hades won’t claim you after you eat one, but they’re delicious so it’ll be worth it. Right? The pomegranate flavour is not overwhelming, though there’s a little hint of richness from the juice, and a crunch and pop of juice from the seeds. Pomegranate goes fantastically with chocolate. Trust me. If you are feeling particularly lazy, pour melted chocolate on a bowl of pomegranate seeds and dig in.
Chocolate Fudge Pomegranate Cookies
makes about 30 cookies
- 1 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons pomegranate juice
- 1 cup chocolate chips
- 1/2 cup pomegranate arils
- Cream butter, sugar, eggs and vanilla until fluffy.
- Add flour, cocoa powder, baking soda and salt, then pomegranate juice and mix until combined.
- Fold in chocolate chips and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.
- Bake at 350 for 8-10 minutes. Let cool completely.
original source: How Sweet It Is (go look at those gorgeous cookies)
These can definitely be made gluten-free. I use a blend of 6 parts rice flour, 2 parts potato/corn starch, and 1 part tapioca flour (mix up a big batch to have on hand for future baking). Add in 1 tsp of xanthan gum to the dry ingredients.
OR, inspired by Cosplay Calamity, try a Chocolate Covered Pomegranate shot. Mix equal parts pomegranate liquor and creme de cacao.
Alright, now that you have three options to mix chocolate and pomegranate (it appears I have a fondness for this pairing), time for me to tag the next batch of writers to share recipes with you all.
- Raeanne G. Roy: Hacked Apple Cake of Joyousness
- Caroline Frechette: Chocolate/Vanilla Pinwheel Cookies
- Laurie Stewart: Cape Breton Oatmeal Shortbread cookies
- Karen Dudley: Nutmeg Blogs
So much baking, so little time. 🙂
Nicole Lavigne 