Smoke & Fire Cookies (Vegan!)

I know I’ve waxed poetic about Fix and Fogg before, but really, these guys are my favorite. When I was back in Wellington I made sure to stock up on some of their excellent peanut butter, and when I went to their adorable storefront to buy a jar, the guy working offered me a sample of the new spiced peanut butter they’re making. Spiced peanut butter! It sounds weird, and it is, but it is AMAZING. Needless to say I bought a jar.

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I know what you’re thinking – that’s nice and all, but I’m not in Wellington, so I guess I can’t bake these cookies. Well, no. While I am 100% certain these would be better made with actual F&F Smoke and Fire, I actually made them with regular old chunky peanut butter and an assortment of spices to imitate the real stuff. Because that one jar of spicy peanut butter I brought back? Yeah, I ate all of that. With a spoon. In about a week. And so until Fix and Fogg start exporting (please start exporting!) this is what I have to tide me over.

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Grasshopper Brownies

Okay, so I didn’t get through quite so many Christmas cookies as I would have liked. I thought about squeezing one more round in, but opted instead to spend my evening making pain au chocolat and baguettes. So not quite so many cookies, but some really lovely breakfast for my friends and if all goes well, a step-by-step croissant tutorial for you guys soon. ‘Tis the season, or whatever. I do have one last holiday recipe for you, because it just didn’t feel right to have Christmas with no mint or white chocolate.

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I actually wanted to make peppermint bark initially, but candy canes do not seem to exist in Byron Bay, so that idea was quickly abandoned. This is a bit of a similar concept, but with an added brownie layer. So you’ve got a chocolatey, fudgy brownie, topped with minty white chocolate ganache, topped with rich dark chocolate ganache. These are very intense and very, very tasty.

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Double Chocolate & Macadamia Nut Puddle Cookies

I totally missed the boat on a Thanksgiving post, guys. It’s hard to celebrate being so far away and all, although I did manage to get a big group of travelers in on a potluck dinner. My Thanksgiving this year consisted of a random assortment of dishes, from vegetable curry to bruschetta to mango dumplings. Everything was delicious, but the only traditionally Thanksgiving food was the stuffing I made. Which was delicious, and which may get a write-up this time next year, but I wasn’t quite on top of things enough to get it up before the holiday. I’ll do better for Christmas.

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So instead, some more cookies. More gluten-free cookies, even! I’m still pretty busy and worn out with work, so this is another good quick recipe. Hopefully next week I’ll be back up to my usual tricks, making unnecessarily involved desserts for all my lovely new friends here in Australia. This week, though, you only need seven ingredients and about half an hour of your time.

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And these are so good. Chewy and rich, with a smooth, slightly crunchy surface like a meringue. More crunch from the macadamia nuts, and plenty of deep, intense sweetness from the dark chocolate. They are one of my favorite gluten-free recipes and definitely a good one to have in your arsenal.

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