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Posts Tagged ‘New Year’

I’m slowly getting back into a writing routine after the holidays. Writing is hard work, and of course glucose is critical to brain function. That means I have an excuse to bake:)

I worked up this cookie recipe for a friend who is gluten-averse. It’s based on a recipe from MasterChef Australia contestant Harry Foster and produces rich chocolate cookies with a satisfying cake-like texture.

Brownie + Cookie = Brookies

  • 350g [12 oz.] 70% dark chocolate
  • 45g [3.17 T.] butter
  • 80g [8.5 T.] cornstarch
  • 1 tsp baking powder
  • 50g [~¼ C.] chocolate chips (more or less as you like; I use three chips per cookie)
  • 225g [1 C.] superfine sugar
  • 3 eggs
  • 1 t. vanilla extract

1. Preheat the oven to 350F (175C).
2. Melt dark chocolate and butter in the microwave on low (30% works for me). Stir and set aside until lukewarm.
3. In a medium-size bowl, combine remaining ingredients and beat until light and fluffy. Add cooled butter mixture and mix until combined.
4. Scoop ~1-inch balls onto cookie sheets.* Gently press chocolate chips into the tops of each ball.
5. Bake for 12-13 minutes. Let cool two minutes before transferring to rack.

Makes ~33 cookies.

* If your butter-chocolate mixture is too warm, it may look and act more like batter. Pop the bowl into the fridge for a few minutes to chill and you should be able to scoop as needed.

I’d show you a photo of the cookies but, well, I ate them all. Instead, here are some pretty examples of other lights in the darkness.

Enjoy!

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2014!

I’m surrounded by snow, wolves howl in the night, and the Earth continues to turn. What could be better? Wherever you are, I hope you have a wonderful and very happy new year, all!

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photo by Jayt74 on Flickr

photo by Jayt74 on Flickr

2012 started well but ended with a bit of a fizzle. And by fizzle I mean a wave of illness, death, and generally unpleasant travel schedules. So apologies for not being around here since the holidays. The good news is that there are still people to care about, there is still useful work to be done, still delicious food to make. Here’s to 2013, eh?

And on that note…

I pride myself on not making resolutions, not at New Year’s, anyway. But here’s the thing: I’m starting to think that maybe I should.

Why? It’s simple, really. Raised by a couple of nontraditional types (they eschewed the “hippie” label but certainly shared some defining characteristics) I generally scoff at traditions. Well, not Christmas and Easter and watching Star Wars with giant bowls of popcorn, obviously, but the other stuff. The traditions that seem designed to weigh you down rather than buoy you up, that help you feel like crap when you realize you’ve fallen short.

Honestly, that’s what New Year’s resolutions always seemed like to me: an opportunity to fail and then have to spend the rest of the year wandering around in a haze of guilt, regret, and inadequacy. Like a minor but well-established branch of several major religions I can think of, actually. No thanks, right? True enough, as far as that goes. But if you look at it as a convenient time to check in, to catch up, to re-evaluate or just to ask yourself the questions that generally get lost in all the frantic day-to-day, well. That seems to be something else entirely.

So. I’m still not going to vow to lose ten pounds a week or exercise constantly or only think thoughts worthy of a nun, because that’s never going to happen. I reject the tyranny of “should” and “must.” But I will spend at least a few belated moments checking in, to see if what I wanted last year is the same thing I want now. And if not, then what? Then I have a whole new year to figure out what comes next.

Here’s to mid-course corrections, and to staying on track!

 

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