I’m slowly but surely going through my freezer. There’s a lot of food I have forgotten about. I found a spiral sliced ham. We haven’t eaten ham in a long time. There’s a ton of frozen asparagus. Tony was eating a ton of it, then stopped. Not sure why. This Sunday I am making a venison roast. I should have more room in the next couple of weeks.

One the things that has been in the back of my mind is whether or not the federal classes I need to take are still going to happen. I had one cancel that I had planned for this summer. The one for next week is still happening. Things keep changing minute by minute. So much doesn’t make sense. Governing IS NOT running a business. If things go south, you cannot file for bankruptcy. Going at it with a sledgehammer hurts the people it’s supposed to help. I hope we come out the other end of this not too badly hurt.

This week’s recipe is a big cookie. They call it cake, but it’s a big cookie. Regardless, I’m all for it. I am starting off with a recipe from Design, Eat, Repeat for Sheet Pan Cookie Cake. One thing I learned this week about replacing eggs in a recipe is to use 1/4 cup soda water per egg to replace. I was skeptical, but it worked. So now I will be replacing eggs with it in my recipes. Bonus, it doesn’t have any calories.

Here are the original stats:

Here’s what I changed:

• I deleted the frosting to lower the calories.
• I replaced the butter in the cookie with unsweetened applesauce to reduce the calories.
• I replaced the sugars with their sweetener equivalents to reduce the carbs.
• I replaced the eggs with soda water to remove the eggs.
• I reduced the chocolate chips in half to reduce the calories.

Here are the final stats:

Here is the final recipe:

Sheet Pan Cookie Cake

Makes 24 Servings

• 1 cup unsweetened applesauce
• 1 cup light brown sweetener packed
• ½ cup granulated sweetener
• 1/2 cup sparkling water
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 1/4 cups almond flour
• 3/4 cup coconut flour
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350℉.
2. Place 1/2 cup of the chocolate chips in a plastic bag and use a rolling pin to break them down into small pieces (set the other 1 cup of unchopped chocolate chips aside).
3. Add in applesauce, granulated sweetener and light brown sweetener to a bowl and use a spatula to stir until combined Add in sparkling water and vanilla extract, then mix. Next, add in baking soda, baking powder, and salt and mix again. Add in flours and mix until all they disappear into the dough.
4. Add the 1/2 cup of chopped chocolate chips and 1/2 cup of whole chocolate chips into the dough and mix.  
5. Grease a 13×18″ half sheet metal cookie cake pan (see notes below for alternate pans. Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Press dough into an even layer in pan.
6. Bake at 350℉ for 16-18 minutes – do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked. Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing.