First of all I’m going to let you know that I will leave you hanging at the end of this post. But trust me, it’s for the best as I am trying my best to sit back and allow God to weave together this really amazing story that he’s building inside of me. You guys, I really had no idea how this 31 day dare was going to change me. I feel like I’ve been saying that every day, but it’s just so true. I guess when you get stuck in a rut of living with safe decisions, the bold choices can really make a big impact even when they feel small.
Second, I need you to know that these cookies – OMG THESE COOKIES. Unless you are a die-hard chocoholic and won’t get sick from eating, oh, an entire batch in one sitting? Well, make sure you share some. My favorite thing about these is that they are just so dang rich and fudgy. Think fiercely chocolate, with the fudginess of a brownie, but in one perfect little cookie bite. It’s insane. I can’t handle it, which my husband can attest to because I totally gave myself a stomachache with them last weekend. Bold, yes. Smart, not as much.
Third, when you DO make these (and trust me, you want to) even if you do make yourself sick on them you can probably rest a little easier knowing that they are healthier than the typical rich fudgy chocolate goodness you might consume. No butter, half the sugar, a little less flour. And chocolate is clearly good for us – antioxidants, right? RIGHT! I thought about freezing them, but I didn’t so I can’t tell you how that might work out, but the dough does keep really well in the fridge if you want to just bake off what you’re going to eat that night. These bad boys are best fresh, so I highly recommend doing that!
So here’s the thing, the big announcement for today’s #liveboldly post. I have to admit I’m pretty terrified to say it out loud, because saying it out loud means actually having to follow through with a plan. A plan to do something that makes me so excited I could cry and makes me so scared that I want to hide under the covers and never open my email again. I’ve talked about it time and time again, vaguely mentioning it at the end of some random post as a parting thought and nothing more.
My sweet friends, this 31 day dare has ignited something in me that I haven’t felt for a long time. A confidence, a passion, a conviction that I didn’t dare dream I would ever see again. So here goes:
I’m going to write a book.
Now before anyone gets really excited I need you to know that I don’t have a book deal, I don’t have an agent, I don’t have a clue what I’m doing other than this: I’m going to be writing. A lot. Guitarists always talk about playing til their fingers bleed, and I can certainly picture the tapping of the keyboard doing exactly that to these man-ish phalanges the good Lord has blessed me with. There will be stories and details, humor and sadness, and of course food.
So there it is. I announced it, which means that I’m putting it into action. It means that I have to dig down and commit. And it means working harder and better and more intensively than I ever thought possible – and I can’t wait. And I owe so much of it to you guys for coming back and reading day in and day out. For cheering me on in life and in blogging, in cooking and mothering and wife-ing (is that a word? It should be…). Y’all are the reason I love to do what I do. So thank you, from the bottom of my heart.
Let’s make some cookies, shall we?
FUDGY DOUBLE CHOCOLATE AVOCADO COOKIES
Makes a whole lotta cookies
- 1 large Hass avocado, very ripe
- 1/2 cup sweet potato puree (you could sub pumpkin if you want, but the sweet potato just has a better flavor for this cookie)
- 3/4 cup brown sugar
- 3/4 cup stevia baking blend (I like NuNaturals, but you can also use granulated sugar if you don’t have stevia)
- 2 whole eggs
- 1 Tbsp vanilla extract
- 1-1/2 cups flour
- 1/2 cup cocoa powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
Combine the avocado, sweet potato, brown sugar, granulated sugar, eggs and vanilla in a food processor. Process until completely smooth. Pour into a bowl and fold in the flour, cocoa powder, baking soda and salt until just mixed. Fold in the chocolate chips. Refrigerate the dough for 1 hour before baking. To bake, preheat oven to 325 and line a baking sheet with parchment paper or a Silpat. Scoop the dough by the tablespoonful; you can place them about an inch apart as they don’t really spread too much. Bake at 325 for 10-12 minutes until just set. Allow to cool for about 5 minutes, then devour!