Sure, that tale of giving a mouse a cookie is classic, but one of my favorite books involving food is The Chocolate Wedding. Written and brilliantly illustrated by Posy Simmonds, the story involves an overindulgence in chocolate that leads to unusual dreams. I found it in a stack of books at the library and couldn’t wait to check it out.
But the librarian said, “You can’t check it out. This book is yours.” Really? It was donated to the library and being a duplicate, was destined for a book sale. Still, it puts a little swagger in your step.
While it’s a children’s book, it is highly relatable and more than a little cheeky. By the way, dogs love her books, too. Found that adorable photo as I searched twitter, hoping to find the author.
The other night, I had a dream about cuddling with a giant chocolate covered peanut butter patty. Normcore cookie bliss. When the alarm went off, I was smiling and felt oddly satiated.
Stranger than fiction and just as sweet.
You could make tagalong cookies from scratch, of course. But this is the quickest way to achieve a dreamlike state.
- 1 package gluten free vanilla sandwich cookies
- 3/4 cup peanut butter
- 1 teaspoon vanilla bean paste, optional
- 1 bag of chocolate chips
- 1 teaspoon melted coconut oil, optional
Twist sandwich cookies apart. Scrape filling from cookies into a medium bowl. Add peanut butter and vanilla bean paste. Stir well to combine.
Spread about 1 teaspoon of peanut butter mixture on top of each cookie. Place cookies in the freezer to chill before dipping. Otherwise the peanut butter could start melting into the chocolate when cookies are dipped.
Heat chocolate chips in microwave, reserving a few tablespoons to stir into melted chocolate. This is the easiest way to fake temper chocolate for coating. Add coconut oil to thin chocolate if you like. Dunk cookies into chocolate using a fork to turn and coat completely. Let cookies dry on a cooling rack or parchment lined pan. To speed things up, chill cookies in fridge or freezer, just until chocolate has set.
For homemade tagalongs, use a vegan sugar cookie or this classic gluten free sugar cookie as the base. For the peanut butter filling, use 3/4 cup peanut butter + 1/3 cup powdered sugar + 1 teaspoon vanilla.
This month’s lunch on twitter is all about literary food. Check out these posts and the great reads that inspired cooks around the globe:
Chinese Fried Eggs at Hapamama (Revolution is Not a Dinner Party)
Leche Flan at Asian in America (Noli Me Tangere)
Hemingway Hamburger at A Tiger in the Kitchen (from Hemingway’s personal papers)
Oaxacan Mole Rojo at Spicebox Travels (Like Water for Chocolate)
Pop Cakes at Monday Morning Cooking Club (The Folk of the Faraway Tree)
Old Fashioned at A Cook and Her Books (The Great Gatsby)
Orange Tarts at Eating My Words (Alice’s Adventures in Wonderland)
Eggs for Bren at Glass of Fancy (C. J. Cherryh’s Foreigner series)
April’s theme is . . . 3-Ingredient Recipes (three being mostly a statement of intent). In my book, a mix or ready-made item counts as one ingredient. What a cook! Post your simple recipes and hacks on Friday, April 11 with the #LetsLunch tag.