A double whammy to combat those Sunday blues…

Yes, you read that right.  I’ve got a double whammy for you good readers!  (It’s not what you think, though, Donna.)  Two goodies, one post!  You see, when Lorelei (of Mermaid Sweets) first started Sweet Melissa Sundays, she very intentionally chose Sunday as our posting day.  Why, you might ask.  Well, to combat the Sunday blues, silly!  She’s a genius, I tell you (I heart you, Lorelei).  I can’t think of a better way to combat the blues than with some homemade goodies.  Just in case one goodie couldn’t cut it, I’ve got two treats to chase away the blues.

First up, Jessica of Singleton in the Kitchen picked the SMS treat of the week: granola breakfast cookies.  (Sidebar: Jessica is awesome!  Her blog is always filled with great food as well as a great sense of humor.  Jessica’s exuberant personality totally shines through in her posts, and if you haven’t had the pleasure of reading her blog yet, you simply must click over to check it out.)  These cookies were a double-whammy in and of themselves.  First, we had to make the granola, and then, we had to use that granola to make the breakfast cookies!

I have to admit that these cookies weren’t my favorite.  BUT, I’m convinced that this was not Melissa’s fault.  Her book has been wonderful thus far.  You see, the granola recipe called for rye flakes, which I could not find.  So, in my endeavor to be creative, I subbed in three cups of golden flax.  Well, folks, flax doesn’t taste great when it’s the predominant flavor.  (Okay, feel free to disagree with that statement.)  Needless to say, if the flax didn’t dominate, these cookies would be great.  They’re soft and chewy and full of crunchy, wonderful granola-y texture.  Quite reminiscent of gingerbread, actually (because of the molasses).  If you’re a fan of natural sugars, you would love these cookies: honey, molasses, pure maple syrup.  Not a bit of refined sugar in sight!  Be sure to check out the SMS blogroll and Jessica’s blog for the recipe!

Oh, I have to give a shout out to Danielle!  She runs the fabulous blog Gramatically Delicious as well as a wonderful ETSY shop.  Danielle provided me with the honey for these cookies!  She also sent me the most gorgeous pair of her earrings.  Check out her blog and shop!

Now, onto the piece de resistance!  I have a new and fabulous friend.  Can you guess who?  Risa!!  Risa has an amazingly delicious blog, Baked Perfection.  She and I have been chatting up a storm!  Recently, we were paying homage to Bakerella’s amazingness (and her genius cake pops), and we began to ponder what might be the next dessert fad.

Risa mentioned cookie dough pops.  Well, I have never been one to turn down a spoonful of cookie dough (and that’s putting it mildly), and putting it on a stick seemed like a great idea!  Have I mentioned how awesome Risa is?   Anyway, we decided to make two doughs: chocolate chip cookie dough and s’mores cookie dough!

  

Of course, the doughs are eggless, so they’re perfectly safe to eat—and perfectly yummy.  I’ve had to stop myself from eating all of these cookie dough pops.  You’ve got to make them!  The recipes for both doughs are below.  You must go check out Risa’s cookie dough lollis ; hers are just gorgeous!!

 

Chocolate Chip Cookie Dough Pops

1 cup all purpose flour
1/4 tsp salt
dash of cinnamon
1 stick butter, softened (it is even okay if it is melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cups mini semi-sweet chocolate chips

Melted chocolate for dipping

In a medium bowl combine the flour, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (should make approximately 18-20) and insert a lolli pop stick. Chill for several hours or freeze for 15-20 minutes until firm.

Melt chocolates of your choosing and gently dip the cookie dough ball into the chocolate coating by holding the lollipop stick and rotating until covered (if your lolli pop stick falls out, just dip the end in the melted chocolate and put it back in the ball). Once covered remove and softly tap and rotate until the excess chocolate falls off. Place in a styrofoam block to dry. 

S'mores Cookie Dough Pops
pictured below

1/2 cup all purpose flour
3/4 cup graham cracker crumbs, divided
1/4 tsp salt
dash of cinnamon
1 stick butter, softened (it is even okay if it is melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cup chopped Hershey's Milk Chocolate Bar
3/4 cup mini-marshmallows, halved

Melted chocolate of your choosing

In a medium bowl combine the flour, 1/2 cup graham cracker crumbs, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate and marshmallows. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20) and insert a lolli pop stick. Chill for several hours or freeze for 15-20 minutes until firm.

Melt chocolate of your choice and gently dip the cookie dough ball into the chocolate coating by holding the lollipop stick and rotating until covered (if your lolli pop stick falls out, just dip the end in the melted chocolate and put it back in the ball). Once covered remove and softly tap and rotate until the excess chocolate falls off. Sprinkle with remaining graham cracker crumbs. Place in a styrofoam block to dry.