Holy cow, guys… my blog is three years old today!
I’ve been thinking about how to memorialize the occasion. Should I give advice to my fellow bloggers? Should I share what I’ve learned over the years? Let’s face it, the answers to those questions seem like they’d be long and drawn out and I don’t want to bore you guys. The short answer is that I’ve learned more about blogging and myself than I ever thought I could. It has been quite a journey so far and I’m very proud of how far Tina’s Chic Corner has come.
As on every other blogiversary, I must throw in a thank you to my personal tech support geek, none other than my husband. He’s my editor, someone to talk photography with (or to have around to “fix” my camera when I bump it into some weird setting I can’t figure out how to escape from), my taste tester (for most things anyway), and even a contributing author to the blog as none other than the man behind Dave’s Bread Corner. Talk about multi-talented. Bread and computers, what a complete package. 🙂
I’m always honest and real with you guys, so if you have any questions about blogging then please feel free to email me or leave a comment and I’d be happy to answer them.
I never thought that I’d have my blog for three years and I also never thought that I’d make a single serving dessert. Frankly, I’ve never seen one that looked worth making until now. We’re talking about your very own personal chocolate chip cookie here, of course that sounds amazing.
I made this cookie on Valentine’s Day around lunch time, with the intention of it being for dessert. It didn’t make it past 2pm because I could not stop myself from eating it. It is that awesome. The top is crispy and the inside is soft and gooey with loads of melty chocolate. See? It’s your own personal dish of awesomeness. No sharing is required.
I don’t even feel guilty about eating it because it’s made with coconut oil and whole wheat flour. No butter to be found. This cookie also contains sugar and chocolate, but I figure the healthy ingredients counteract the not so healthy ones, which means zero guilt. My husband calls that “fat people math” and while I’m not sure he’s wrong, I am still going to allow myself to be convinced that it’s okay.
I have 6 of these mini tart pans so I think that I need to make 6 of these cookies next time. Following the math mentioned before, six of them must still be zero guilt. Yes, I realize that kind of defeats the purpose of making a single serving dessert. If you are making 6 servings, and have 6 people in mind to share them with, then you’ve really got something. Otherwise, all 6 are for me, and that totally works too.
Thank you, to each and every one of you who stops by, whether you’re a regular or you’re just popping by to see one post (although I secretly hope that you will come back…over and over again). I’ve met so many wonderful people and I’ve even made some great friends along the way. Here’s to many more years of blogging!
Single Serving Whole Wheat Chocolate Chip Cookie Recipe
(makes 1 serving)
- 1 and 1/2 teaspoons coconut oil
- 1 tablespoon brown sugar
- 1 tablespoon pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 2 tablespoons plus 2 teaspoons whole wheat flour
- 2 tablespoons chocolate chips (I used Ghirardelli 60% Cacao bitter sweet chocolate chips.)
Note: Per the source below, this is a vegan option if you use vegan friendly chocolate chips or leave them out.
- Preheat the oven to 350 degrees F.
- If your coconut oil is hardened and opaque you should melt it.
- In a small bowl, mix together the melted coconut oil, brown sugar, maple syrup, and vanilla extract.
- (optional) I put the bowl in the microwave for 15 seconds to make sure that the brown sugar could be combined well. I don’t think that this step is strictly necessary. It was cold in my house and it seemed like a good choice, but I’m fairly confident that I will not need to do this step in the hot summer.
- Mix in the salt, baking powder, and whole wheat flour until well combined.
- Stir in the chocolate chips.
- Spread the cookie mixture evenly into an oven safe ramekin or tart pan. I used Fat Daddio’s 4 and 1/2 inch mini tart pan.
- Bake it for 7 to 10 minutes or until golden brown on top. It’ll still be soft in the middle.
- Enjoy it warm.
Source: Izy Hossack – Top with Cinnamon
Here are some other cool chocolate chip treats.