Two weeks. The holidays have been over for two weeks now and I'm still experiencing a pang of disbelief and a strong sense that I've missed something. Quite possibly the fact that I spent almost all of December working and not enough time in the kitchen, or maybe the threat of snow has me feeling this way.
It's not that I don't like snow, I just dread playing bumper cars with the inexperienced drivers that forget with snow comes ice, and give yourself a lot more time to get there, or at least pay more attention to your driving and a lot less to the last instant text message on your phone. (The latter should be applied in any weather condition) And remind four-wheel drive owners that it doesn't say four-wheel stop. All of this makes me cringe when I hear snow forecasted for the local area.
Please let it hold off until at least Monday afternoon, when I'm tucked safely back in my cave and can turn the oven on for comfort and warmth. I've put away the Christmas music and movies, even if I still have a few, very late cards to still get out.
In the mean time, before I procrastinate further, let me post this week's cookie recipe. This being the second week of an ongoing fifty two week challenge to try a different cookie recipe, that is new to me, each week.
I'm one of the very small contingency of folks that does not care for chocolate. Somehow, that gene got kicked to the curb and bypassed me, so I thought this would be the perfect recipe to try. Not only is it chocolate, but it's double the chocolate, with a small kick by way of cayenne pepper. (Luckily I have a lot of eager taste-testers)
Double Chocolate with Chille Cookies
Those brave enough to try them had comments ranging from, 'wow, these are great' to 'oooh, these are spicy'. The tupperware container emptied a lot slower than normal, meaning I should slide the recipe towards the back of the repeat pile, and only bring them out when requested.
The cookie itself came out a bit dense (possibly the chocolate powder), and refused to spread thin giving it a rounded top. All testers agreed the cookie was moist, very chocolate-y, and about half of them ventured to suggest, next time make the cookies without the addition of cayenne pepper.
Earlier in the week I baked Snickerdoodles and Pecan Sandies. The snicks for a book signing at my favorite bookstore, Seattle Mystery Bookshop, and the latter, a birthday request.
It's not that I don't like snow, I just dread playing bumper cars with the inexperienced drivers that forget with snow comes ice, and give yourself a lot more time to get there, or at least pay more attention to your driving and a lot less to the last instant text message on your phone. (The latter should be applied in any weather condition) And remind four-wheel drive owners that it doesn't say four-wheel stop. All of this makes me cringe when I hear snow forecasted for the local area.
Please let it hold off until at least Monday afternoon, when I'm tucked safely back in my cave and can turn the oven on for comfort and warmth. I've put away the Christmas music and movies, even if I still have a few, very late cards to still get out.
In the mean time, before I procrastinate further, let me post this week's cookie recipe. This being the second week of an ongoing fifty two week challenge to try a different cookie recipe, that is new to me, each week.
I'm one of the very small contingency of folks that does not care for chocolate. Somehow, that gene got kicked to the curb and bypassed me, so I thought this would be the perfect recipe to try. Not only is it chocolate, but it's double the chocolate, with a small kick by way of cayenne pepper. (Luckily I have a lot of eager taste-testers)
Double Chocolate with Chille Cookies
Those brave enough to try them had comments ranging from, 'wow, these are great' to 'oooh, these are spicy'. The tupperware container emptied a lot slower than normal, meaning I should slide the recipe towards the back of the repeat pile, and only bring them out when requested.
The cookie itself came out a bit dense (possibly the chocolate powder), and refused to spread thin giving it a rounded top. All testers agreed the cookie was moist, very chocolate-y, and about half of them ventured to suggest, next time make the cookies without the addition of cayenne pepper.
Earlier in the week I baked Snickerdoodles and Pecan Sandies. The snicks for a book signing at my favorite bookstore, Seattle Mystery Bookshop, and the latter, a birthday request.
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