Dark Cherry Carob Chips Black Pepper Cookies

The cookie dough. Slightly sticky. Think gingerbread cookies texture… they need to be refrigerated before baking…
Pitted chopped dates

I didn’t set out to only food blog. It sure is fun though. The whole blogging in general. I originally started this blog to meet people, mostly experts, and explore topics of my interest. Many of the topics food related but not limited to the kitchen. I thought, if I was interested, someone else may be. I mostly wanted to interview experts and when I could make or do what they did or try their product(s) at the very least. Similar to that of the show titled Will Work For Food. Similar. There is a book with a similar title Will Write for Food by Dianne Jacob funny enough which was one of my most encouraging resources. I still get nervous about having content on social media never mind a blog. I listened to this book in the beginning stages of my blog. Here I am. Not only did I find inspiration from Dianne Jacob, I learned how to document recipes and find some sort of a voice.

I have had many jobs. See About Me. Some for a side hustle, some because I wanted a discount (hello retail in my twenties) and some because I wanted to be social while making money. A few of my jobs offered great package benefits (hey health insurance). I got tired of collecting jobs after a while. I have four working résumés. Yes, seriously. I think at one point I was working eighty hours a week. Two full-time jobs at that point. Each offered different things. One was the balance for what the other job didn’t offer. Now I have one job that gives me everything I need. Even if I am furloughed at the moment. After a while I felt like I received approving nods for my “you work so hard” but I was exhausted. Truth be told, I didn’t get any further to my goals because of those extra hours. I sacrificed things I didn’t want to and shouldn’t have for work.

I have interviewed many amazing experts on this blog and the people that I have interviewed have exceeded my expectations in generosity of time and information. When I can’t find experts, perhaps because the expert(s) has said no (the real no or the “Hollywood no”) I take on making recipes from the experts. I can practice my cooking and food photography. Not finding an expert wasn’t always bad because of this. I am having fun making a mess and documenting just the same. If I change less than three items in the recipe, I still used the original recipe. This is my making the recipe to see if I can. Learning from the expert in a different way. Part of my billion ideas. By listing other recipes, I am not taking credit. I am giving credit. I hope my trying to make the recipe maybe someone else will. I have met so many people that are intimidated by their kitchens. One lady in public relations said to me she likes what I do because I am not afraid to attempt. To show my mistakes or make a mess.

Sometimes I post my own. This is one of my recipes. I am no expert, these cookies are damn delicious. I made two rounds. One round immediately and another after the dough slept in the refrigerator before baking.
Enjoy them plain or as a sandwich with caramel ice cream or drizzle a coconut milk icing or both. Eat them for breakfast.

I have included some photos and videos from a couple of baking rounds the other Sunday.

Take a look.

Dark frozen cherries .. thaw, mash and toss into the mixture. The flowing and storing will break them up…
In the oven baking…

Dark Cherry Black Pepper Cookies

Yield: 28-32

1 Cup of All-Purpose Flour
1/4 Cup of Blanches Almond Meal
1 Cup of Coconut Sugar
1 Cup of Brown Sugar
1/2 teaspoon of Salt
1 Cup Dark Cherries with Juice (I use frozen 365 Whole Foods Brand)
1 1/2 teaspoons of baking soda
1 Large Egg
2 Tablespoons of Almond Extract
1 Cup of Pitted Chopped Dated
1 Cup of Chopped Walnuts
1/2 Cup of Unsweetened Coconut Flakes
1 Cup of unsweetened Carob Chips
1 teaspoon Black Pepper

optional: one to two heaping of unsweetened carob powder for complexity and no other adjustments are needed but know texture will vary ever so slightly.

Pre-heat the oven to 350 Degrees Fahrenheit.
In a large mixing bowl mix your dry ingredients. This includes flours, baking soda, salt and pepper. Set aside.
In the Kitchen-Aid mixer with the whisk attachment, mix butter on medium-high speed for two minutes. Then reduce mixing speed to medium and add your sugars. Once combined, increase your mixer’s speed to high for thirty seconds. Return to medium speed and add your eggs. Then your almond extract. Once blended, add your dry i friends in small increments. Low speed is recommended as not to create a dust storm in your kitchen. After all the ingredients are incorporated add your dates, coconut flakes and walnuts. I like to fold and stir these ingredients using a rubber spatula. If you prefer the mixer you can use the mixer. After all ingredients well incorporated, place them in a piece of plastic wrap and begin to wrap and roll making a log. Place rolled sealed cookie dough log into the refrigerator for at least twenty minutes. Line your baking pan with a s’il pat or parchment paper. Remove chilled cookie dough from the refrigerator and then the plastic wrap. Cut your dough into 1/4 inch pieces using a knife. Place in cookie sheet and bake for nine to eleven minutes or desired doneness.
Cool and baking rack. If you have any left over store in an airtight container. They will last about a week. Cookies recipe yields about thirty cookies.

The Coconut Icing (The BEST Afterthought)

The Process

Until Next Time…