You lovely pain in the ass.
On one hand, I adore the delicious anticipation of the the cooler weather, changing leaves, and cozy sweaters, but on the other hand, screw you, Fall. Or Autumn. Whatever you kids call it.
If I'm honest, I'm really not looking forward to the influx of pumpkin recipes that is about to inundate the interwebs or all the sweetened pumpkin flavoured coffee photos from a popular coffee chain plastered on my Instagram feed from girls who"can't even" nor am I jumping for joy with the idea that not long after Autumn makes her debut, Old Man Winter is going to be a dick and place the spotlight on himself for months on end like the narcissistic twit he is.
Sorry, friends. I'll try to dial it back a little.
Summer is never long enough for me and I clearly do not deal with it very well. And I still don't understand why I live somewhere the cold hurts my face eight months out of the year.
I especially find this time of year challenging with my kids lunch boxes. Lunchtime at home is a daily negotiating tactic at best, so you can only imagine what it's like planning meals several days in advance. Times two. It's frustrating when I see other Mothers posting gorgeous shots of their babes bento boxes with all sorts of incredibly healthy nibbles, meanwhile mediocre Mom (that's me) is debating whether to put a chocolate or vanilla pudding pack in their lunch. Seriously, how in the world do these parents get their kids to eat couscous salad or even crudités with chick peas and edamame without out being there to supervise with a small chocolate bribe? Despite the fact I have done - and still continue to do everything I was/am supposed to food related since they were teething, you would not get my kids to eat that at school for all the ice cream in the world - even under my watchful eye.
In saying all of this, my kids are interesting eaters. They love all the staple eats most kids love; pizza, peanut butter and jelly sandwiches, chicken tenders, but they also have a palate that goes outside the proverbial spectrum. My daughter loves green vegetables, especially with grilled barbecue chicken. Brussels sprouts, asparagus, zucchini, artichokes, broccoli (her favourite), but put corn or carrots in front of her and you can almost see the vein in her little forehead bulge out and throb. She's also very picky and particular with fruit. She loves cantaloupe, watermelon, apples; the more mellow fruits, but not honeydew. Good lord, not that. My wee man is the opposite. He loves spicy foods - like Indian and Thai, loves carrots and corn, most fruit, and all carbs. And both have a very sweet tooth. Surprise, surprise.
Hence why packing lunches can be quite the feat.
And then there's the school food restrictions. No nuts. Not ever. Never, ever ever. I guess it's a good thing I'm creative because I tend to find loopholes to make treats work for almost everyone without too much compromise. And these cookie sandwiches are a perfect example of that.
My kids absolutely adore peanut butter, so I'm pretty chuffed there are alternatives to this issue, like WowButter. Omigosh, thank you makers of this magical spread. Please know this is NOT a sponsored post for Wowbutter. Like anything I've mentioned on my blog, if I love it, use, and/or believe in it, I feel it deserves to be shared - it's my blog and I'll endorse if I want to. This pseudo-peanut butter has saved many a lunchtime meltdowns and has also helped break up the meal time monotony. Seriously friends, it's amazing. People I've given these to honestly didn't know it wasn't proper peanut butter.
Suddenly I went from Mediocre Mom to Super Mom.
That is until I wasn't watching where I was going, walked in front of the swings on the school park, was kicked in the shoulder and sent the remaining plate of cookies flying.
Let's just blame it on Autumn and call it a day.
CHOCOLATE AND WOWBUTTER SANDWICH COOKIES
2 cups all purpose flour
¾ cups unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup Stirling Creamery Unsalted Butter, at room temperature
2 large eggs, at room temperature
1 cup brown sugar, packed
½ cup granulated sugar
2 teaspoons pure vanilla extract
1 cup WowButter
2 cups powdered sugar
6-8 tablespoons, heavy cream, for creaminess*
Line two baking sheets with parchment paper or silicone mats.
In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter for two minutes. Add in sugars and cream for another two minutes. Add in eggs, one at a time, until thoroughly combined. Add in vanilla. Mix.
Slowly add in dry ingredients, mixing only until incorporated. Wrap cookie dough in cling film and refrigerate for 30 minutes or until ready to bake.
Preheat oven to 350ºF.
Using an ice cream scoop with a retractable mechanism, scoop dough into balls and place on prepared cookie sheet two inches apart. Bake in oven for 10 minutes or until slightly firm to the touch. Once sheets are removed from the oven, gently tap the tops of the cookies with the back of a spatula to flatten slightly. Allow cookies to cool on baking sheet for a minute or so before transferring to a wire rack to cool completely.
Once cookies are completely cooled, spread WowButter mixture on the underside of one cookie and top with the underside of another to form a sandwich cookie.
To make filling:
In a mixing bowl, using an electric hand mixer, blend together Wowbutter and powdered sugar. Add in heavy cream as needed to make smooth and achieve desired consistency.
*You can certainly add more heavy cream than I have suggested, but just be aware that the creamier it becomes, the messier the sandwich cookie will be. This consistency is thick enough to bite into the cookie without too much filling oozing out.
You can also pipe mixture onto cookies for a pretty effect or just use the blade side of a butterknife and make indentations as I have.
Cookies will keep for three days in an airtight container.