Sweets needn’t be hard to prepare. They’re so easy to eat, it’s only fair that they should also be easy to fix or you’ll undoubtedly end up feeling a little desperate between times. Why risk it?
Combine an assortment of the following ingredients into a dense dough, roll into golf ball shapes or squeeze into similar sized blobs, and chill. Before serving, coat in powdered sugar or cocoa powder; mix in some ground spice if you like.
Melted chocolate (I like to use dark chocolate that I buy in bars)
Coconut oil and/or butter, melted
Pinch of salt (crunchy is usually my favorite)
Flavorings (try ginger with black pepper, mint and dried apple pieces, toasted coconut and rosewater, or toasted sesame seeds and almond bits and a pinch of cloves)
Chopped candied peel or crushed freeze-dried fruit
Crushed potato chips or pretzels or chopped nuts (toasted and salted or spiced/candied)
Once you’ve formed these, refrigerate them, and serve them cold. Easy to make and just as easy to like.
And not long ago I came across another ridiculously simple sweet fix. Nutella cookies. If you don’t already know what Nutella is, you need more help than just an easy recipe to make with the stuff. Possibly a term of Nutella Therapy hospitalization. Ooh, can I have that? I have, thankfully, found some pretty good no-name generic copycat versions of it, so if the real stuff isn’t available in an emergency I needn’t panic. But really, it’d be hard to go wrong with the classic combination of chocolate and hazelnuts.
The recipe in question is so uncomplicated as to be hard to classify as a recipe at all, but I proved it does require a tad of technical specificity, so it’s not quite the throw-and-go ease of the first item here. Still, easy. And oh so sweet. And once again, tweak-worthy. The general gist of this combination is popular, if not prevalent, online, to the degree that it’d be a serious magic trick to track down the original author. If any of you know who developed this I’d be delighted to know!Impossibly Possible Chocolate Hazelnut Cookies
1 cup flour (I used gluten-free flour mix) + 1 cup Nutella (or substitute) + 1 egg = dough. Makes a dense dough that’s not hard to mix quickly with your bare hands. Form the dough into a log (about 2″ or 5 cm in diameter) with flattened ends and slice it into 24 pieces. Arrange on a cookie sheet and bake in a preheated oven at 350°F (177ºC) for approximately 6 minutes. My usual issue of owning an overactive oven made my first attempt bake too quickly, scorching them slightly.
That, however, gave me the excuse to play with spice and start thinking of a number of other ways I might happily vary the treat. Version 2 was also easy; all I did was make the cookies as prescribed (while lowering the oven temp significantly, thankyouverymuch) and as I placed the slices on the baking sheet, I sprinkled over them a mixture of copper-colored edible glitter for visual interest and sweet-hot curry powder for additional flavor. Went over nicely with guests, and I found it quite enjoyable.For future versions, I’m thinking of a number of possible enhancements to this delightfully easy cookie dream. I know that it’s also possible to substitute peanut butter and sugar for the Nutella and flour, and I assume one could just as easily use other nut butters. But there are a zillion ways I might play with the existing combination too. Roll the log of dough in finely chopped toasted hazelnuts before slicing into cookies. Add a splash of rum or rum flavoring. Add the finely grated zest of a large orange or a couple of small mandarins; add minced candied peel or ginger to the zested dough. Ice the cookies with a glaze made of pure cherry juice and powdered sugar. Skip the flour and egg and stick the big spoon loaded with Nutella directly in your mouth. Okay, that last one’s not exactly a recipe either, unless you want to call it a recipe for disastrous health, but it’s still probably worth a try. Because it’s sweet, and it’s simple. And when I have a crazy hankering for a bit of dessert in a big hurry, that’s a very fine thing.