Marvelous Marbled Mookies
1/2 cup applesauce
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon molasses
1/3 cup silken tofu, firm
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
pinch salt
1/2 cup peanut butter
3/4 cup chocolate or carob chips, or 3 tablespoons carob or cocoa powder
A mookie is a muffin baked like a cookie on a baking sheet. I love them! This particular mookie is great as a rich breakfast or snack.
Preheat oven to 375 degrees Fahrenheit.
In a food processor, blend together applesauce, sugars and molasses. Add the tofu and blend very well. Add in flour, salt, baking soda and blend well again. Add the peanut butter and--you guessed it--blend very well.
In a large separate bowl, melt the chocolate or carob. If using the powder (which I prefer--it's cheaper), mix the powder in the large bowl with small quantities of water or soy milk until it resembles melted chocolate.
Remove about 1/3 -1/2 the mookie dough and mix it very well in the large bowl with the chocolate/carob. Fold in the remaining peanut butter dough carefully to get a swirled marbled look.
Either drop by teaspoons onto a greased baking sheet and bake for 8-10 minutes, or wrestle into a greased mini muffin pan and bake for 9-11 minutes.
Enjoy your mookie!
Notes: I prefer carob in these, but I just love carob. You can omit the marbled look by just adding the un-melted chips to the dough. I always use slightly less peanut butter. They improve after sitting in a sealed container on the counter for a day.
SO HOW'D IT GO?
These are so tasty! I baked them and took them camping, so great! ;D
Yummy! I made this with a friend last night and the fact that I wasn't making it by myself kept me from playing with a perfectly fine recipe for once (I hardly ever just leave a recipe alone).
The only difference was that we didn't have molasses but since brown sugar is basically white sugar with molasses I figured it wouldn't make a difference and it really didn't.
I recommend that people make the dollops SMALL! I dropped hunks of the dough onto a sheet assuming they'd just stay that way but they run just slightly, so if you make them too large, they'll run, become flat, and break easily and it will take them longer to bake. Ours were slightly undercooked even with 10 minutes in the oven. But then again, you never know about ovens, they can be very off!
I also recommend crunchy peanut butter, makes for an interesting texture. We used cocoa powder with a little bit of water stirred in. I think I only have 2 to 2.5 tbsp of cocoa powder in it though, which was strong enough.
I liked them so much that I wanted to make them again this morning after eating the last one, but then realized that we don't have any apple sauce :-\
Ashley...here you are again! You and your baking with the mouthwatering photgraphy...you are going to be soley responsible for my middle age spread. I am sure my condition has nothing to do with my being a champion forklifter or anything.
This may be a shot in the dark, but....maybe vanilla pudding and an egg replacer? (mix 1/3 cup sugar, 3 tbls corn starch, 1/4 cup "milk" into a paste in a sauce pan. Add 1 3/4 cup more "milk" and wisk around on the stove a bit. Cook on medium until it gets thicker, stirring occaisonly. Once it's thicker, take it off the heat and stir in 2 teaspoons vanilla extract (or to taste, add spices and what-not if you want). Pour into a dish, cover, and place it in the fridge to thicken overnight)
When I usually make this recipe, I split a box of mori-nu silken tofu between it and the Cosmic Un-Mac and Cheese recipe from this site. If you try the pudding/egg replacer, let us know!
Is there something I can use instead of the tofu? I hate using partial packages, and I never use silken tofu anyway. These look so delicious I want to try them out!
I'm gonna try these with almond butter. The name is awesome too... mookies :)
swirly!