in the freezer and fridge, so I tried to figure out a way to combine the delectable flavours of chocolate and strawberries without making cake balls. I like cake balls as much as the next person, but they're tedious to do and involve coating in some form of chocolate... and I didn't feel like getting more dishes dirty than necessary. Besides, I already had some cake balls in the freezer to coat (which I still haven't done!).
That said, I liked the idea of mashing up the cake and re-forming it into something else. If you remember my Miser Bars from eons ago (and my unposted, yet photographed Double Raspberry Brownie Cookies), I followed the same basic idea - baked good + liquid to make a dough, scoop and bake. For these particular ones, I wound up essentially clearing out leftover dairy from the fridge, using plain, non-fat yoghurt, cream cheese and a splash of milk. Before they baked off, I sprinkled the domes of re-purposed dough with crushed arrowroot cookies (from the "get rid of it" pile from the end of the school year).
Surprisingly, they turned out remarkably well - soft and cake-like cookies with a little chew, sandwiching creamy chocolate frosting. The strawberry-chocolate combo was a winner too, not being too sweet or too bitter. The cookies got bonus points for being one-bowlers, and excellent travelers to boot!
Have you ever done something like this? How frugal are you in the kitchen?
Chocolate Strawberry Sandwich Cookies
2 tbsp soft cream cheese
1 tsp vanilla
½ batch No - Berry Strawberry Rhubarb Cake, crumbled (alternatively, use a 9" pan of your favourite strawberry cake recipe)
1/3 cup non-fat plain Greek yoghurt
3 tbsp whole milk
Crushed arrowroot or vanilla wafer cookies, for topping
9 tbsp Sweet Potato Frosting (or combine Sweet Potato and my Luxuriously Healthy Chocolate Frosting - if, like me, you have some in the freezer!), for filling
- Preheat the oven to 375F and line a cookie sheet with parchment.
- Beat the cream cheese and vanilla until softened and creamy.
- Add the cake, yoghurt and milk, beating well to form a moist "cookie-like" dough.
- Scoop 36 small balls of dough and place on the sheets. Flatten slightly with damp fingers and top with cookie crumbs.
- Bake for 25 minutes. Cool completely on the sheets.
- Sandwich two cookies with ½ tbsp of the Sweet potato frosting and enjoy!
- Store in a tightly covered container in the fridge and eat within a week.
Total Fat: 4.6 g
Cholesterol: 21.9 mg
Sodium: 65.0 mg
Total Carbs: 18.6 g
Dietary Fiber: 1.6 g
Protein: 3.5 g