Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Onto the fattening goodness from !

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click here for week 32 - https://www.furaffinity.net/view/8680858/
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Back to business and getting these wonderfully delightful recipes up for others to view. To start us off again we have for your viewing some amazingly delicious cookies from the kitchens of blimpwolf as part of the weekly cookie challenge.

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Week 32: Black Pepper Chocolate Cookies

Chocolate is a great medium to experiment with in your baking. Not only does it have sweet qualities, but it has just as many savory approaches built into it. So, what might happen if you were to combine the King of Spices with this ancient ingredient? The kitchens of Full Moon Cuisine were determined to find out! The result is a cookie that will test your palette, intrigue your senses, and wow your diners. Here's what you'll need:

- 1 1/2 sticks of butter (at room temp)
- 1 large egg (at room temp)
- 1 cup granulated sugar (plus extra for later)
- 1 1/2 tsp vanilla
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp cinnamon
- 1 tbsp plus 1 tsp espresso powder
- Pinch of salt
- 1/4 tsp fresh ground black pepper (plus more for dusting later)

Note: This recipe will make approximately 3 dozen cookies

To begin, combine the flour, salt, pepper, espresso, and cinnamon together in a bowl and set aside (make sure you mix them together well with a whisk or a fork). In a large bowl, use a mixer to combine your butter and sugar together, then add in the egg and the vanilla. Slowly add in your dry ingredients (in thirds, as always) and mix until just combined. Your dough will be quite thick and may be taxing for older mixers. Turn out your dough onto a sheet of parchment paper and roll it out to a log roughly 9" long and 2" in diameter. You'll want to park this dough in the fridge for at least one hour (two is preferable, or you can even leave it there overnight).

Once you're ready, preheat your oven to 350 degrees F. Take out your dough and gently sprinkle sugar before it, rolling the log to coat the outside in the sugar. Slice off 1/4" rounds of dough and place them onto a parchment paper lined baking sheet. Once you have them sliced, sprinkle some extra freshly cracked black pepper over each, gently patting with damp fingers to help ensure thickness and that the pepper will sink into the surface. Bake for 10 minutes in your oven, rotating halfway through to ensure even baking. Allow the cookies to rest for a few minutes before moving to a wire rack to cool fully.

These cookies celebrate the earthiness of chocolate, with subtle hints of warmth in the background and a very subtle sweetness. Serve these after your meals with a good cup of coffee and your diners will truly be in for a unique treat. To help prepare more of these unusual treats, the kitchen will be staying open late. Care to place an order?


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Carrot Cake Cookies

In honor of this year's Fat Bunny Week, the kitchens of Full Moon Cuisine decided to work with a rather lapin-friendly ingredient, the carrot! We decided to take a classic desert, the carrot cake, and make it portable. The result is a quick and easy cookie that is big on flavor and minimal on effort. Here's what you'll need:

- 1 stick of butter (melted)
- 1/2 cup light brown sugar (lightly packed)
- 1/4 cup granulated sugar
- 1 egg yolk from a large egg (at room temp)
- 3/4 cup all purpose flour
- 1 tsp ginger (ground)
- 1 cup old fashioned oats (not the quick cook kind!)
- 3/4 cup grated carrots
- 1/3 cup golden raisins
- Pinch of salt

Note: This recipe will make approximately 20 cookies.

To begin, preheat your oven to 350 degrees F. In a bowl, combine the flour, ground ginger, and salt together and set aside. In a large mixing bowl, combine the butter and both types of sugar. Afterward, add in the egg yolk (this will thicken your mixture). Once combined, add in the dry ingredients (in thirds, as always) and mix until just combined. Add in the oats and take a minute to combine. Next, the carrots. Now, you can take carrots, peel them, and grate them yourself... or you can buy pre-grated carrots from the store (I bought 'matchstick carrots' and chopped them up a bit finer). Either way, add in the carrots and finally the golden raisins. Using a 1 1/2 tbsp cookie scoop, portion out your dough onto a parchment paper lined baking sheet, then use the palm of your hand to gently press the mounds of dough down into a flat disc (approximately 1" in height). Bake in your oven for 15 minutes, rotating your tray around halfway through. Once completed, allow them to rest on your baking sheet for a few minutes before transferring to a wire rack.

Now, these cookies are great on their own... but carrot cake is also known for its cream cheese frosting. So, why not add that here? Here's what you'll need:

- 4 oz cream cheese (1/2 block) at room temp
- 3 tbsp butter (at room temp)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 tsp lemon juice
- Pinch of salt

Begin by using an electric mixer to combine the cream cheese and butter, then add in the vanilla, lemon juice, and salt. Finally, add in the powdered sugar. You may need more or less than 1/3 cup, what you want is a frosting that is firm enough to not run off of your cookies, but still able to be spread/piped. Once cooled, before serving, use some of the frosting to cover the top, or use a piping/sandwich bag to apply some to the tops.

Since holidays like Fat Bunny Week come but once a year, it's important to have special treats that you can enjoy all year round to remind you of this week. Taking a classic dessert like carrot cake and presenting it in the form of a crisp cookie packed with flavor will be a great way to help your diners find the fat bunnies within themselves. To help keep the dining room hopping, the kitchen will be staying open late. Care to place an order?


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