Magical Mystery Ingredient: Chocolate Peanut Butter Fudgies with ______?

What do you do when you read a cake or cookie recipe that has a completely zany ingredient in it?  Some people think sweet potato in baked treats is weird but to me it’s perfect.  So perfect, that when I see, for instance, a chocolate peanut butter fudgie cookies recipe featuring EGGPLANT (that’s AUBERGINE), I’m IN.

This eggplanty auberginey zaniness is Ricki Heller’s recipe for Chocolate Peanut Butter Fudgies.  And it’s the fantastic kind of zany with the added bonus of not being able to taste the eggplant.  The way I see it, there’s good zany and bad zany.  Good zany: eggplant in chocolate fudgy cookies.  Bad zany: breakfast radio hosts.

Now friends, I’ve admitted a kind of kitchen laziness in the past.  Ditto for unintentional stupidity. So much of the time, something goes wrong.  Like I’ll trip over and the entire pot of veg korma ends up on the floor and under the lino. I’m the person who knocks over displays of apples in the supermarket even though I haven’t touched them. Anyway, Ricki’s recipe says you place the fudgies two inches apart for cooking.  And then I was all “oh, but that would mean I have to make two trays and I’d much prefer to do them all in one go”. So yeah… I decided to put them a leeeeettle closer together because it can’t be THAT bad, right?  Especially given I ate about three cookies worth of the dough because it was so nice.

This is what happens when you don’t listen.  You get a kind of cookie pancake:


But hey, they tasted great after I carefully cut them apart.  NO EGGPLANTY AUBERGINEY TASTE WHATSOEVER.  Husband hates eggplant with a passion and he thought these were great, ha ha!  No I didn’t tell him what was in them.

This recipe uses spelt flour and I decided to use raw sugar. As I’m moving towards more gluten free baking and using alternatives to the common sugars, I’m finishing up what I have before making the switch in a more committed fashion.

The family really liked these, Arthur says they’re the nicest cookies I’ve ever made.  Next time I make them, I will try gluten free and different sweetener (and less of it, I think I plopped in too much sugar).


If you’re a lover of fudgy chocolate cookies, especially with peanut butter, you must try this recipe 🙂

Roasted Eggplant Dip and Spinach Stuffed Bread from ‘Vegan Indian Cooking’

Indian cuisine has always been up there for me as a favourite, so one of the first cookbooks I bought when I became vegan was Vegan Indian Cooking by Anupy Singla.  A few days ago, I had some eggplant and spinach that had to be used up and I was in an Indian food kinda mood.

This is one of my favourite eggplant recipes.  Completely easy to make and roasting the eggplant really does make all the difference.


The spinach stuffed bread is simple too because you just throw your flour, spinach, salt and water in to a food processor.  Roll it out, toss it in a pan to cook.  Done!


I only made half the amount of bread so when I had leftover dip I threw in a can of chickpeas and ate it like that.  Easy leftovers!