I was on a roll the other day and made two children’s book-inspired dishes before 11 a.m. The first was green eggs and ham, and then Mickey cake, from Maurice Sendak’s In the Night Kitchen. C’s been really into this book lately, he thinks it’s hilarious and has started saying “cake.”

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I thought I had already posted about my oatmeal chocolate chip cookies, but it doesn’t seem like I have. And I’m not going to! Okay, maybe I will someday. Oatmeal chocolate chip cookies are my signature dessert and I’m not ready to share just yet. But oatmeal double chocolate cookies are another matter (and closely related, you could probably figure out the one from the other).

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We were away for a little while, vacationing in the Southeast. Visiting friends and family, a beach where you can take off your clothes and just stand around in the water, mosquitos, humidity, etc. So we left feeling like we didn’t want to come back to plain old San Francisco. Sure it’s beautiful every day, but it gets cold every night! Then I walked to the market…

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I don’t have any pictures for this, but they look pretty much the same as the peanut butter cups so you can use your imagination. I tried something different today and don’t really consider it a success but it’s still really good and I’ve eaten maybe five of them already.

Equal parts almond butter and unsweetened, shredded coconut that’s been ground (in our coffee grinder, but I’m sure a food processor would work) even further. Greased the muffin tin with coconut oil. Smoked salt sprinkled on top.

The flavor is good (not too sweet!) but these MUST be kept frozen because the filling is much too runny, basically the same consistency as almond butter without any coconut. Maybe next time half powdered sugar and half coconut? I’ve made a similar candy (buckeyes) with peanut butter and powdered milk, but it really doesn’t taste like the real thing. Anyway, the coconut is maybe a good in-between. Or perhaps a mixture of all three…

The coconut oil really helped when it came time to smack the candies out of the muffin tin. I think any oil would work…

And finally, what I’m really working toward is a version of this that doesn’t have to be stored in the freezer or fridge. Does such a thing exist without using weird super-processed oils? Do I just need to be better about tempering the chocolate?

I used to always say that I don’t like chocolate and peanut together, I’m more of a chocolate purist. But recently I realized that I love all Reese’s candies and basically anything with chocolate and peanut butter. So I guess I was in denial.

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