bestest chocolate cookies

December 25, 2007

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What’s the best cure for a rainy afternoon? Moist chocolate cookies of course :). Kyle went out in the kayak, and I took a nap on the couch with the cool air wafting in all the open windows. I’ve been wanting to make a version of an Afghan cookie, which is a traditional NZ treat. A scoop of vanilla ice cream is the only thing that would make these tastier. Merry Christmas, everyone!

  • 1 cup butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup wholemeal flour, 1/2 cup regular flour
  • 1/2 cup almond meal
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup slivered almonds
  • 1/2 cup sweetened, dessicated coconut
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the rest of the ingredients; stir into the butter mixture until well blended. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Recipe adapted from here.

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Something was whispering in my ear today, “Make earrings.” I ended up with about 25 pair. Good thing it’s Christmas, maybe I’ll sell them all this week!

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And a pic of my mezzanine work area.

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A few days ago I made a fennel and apple salad after seeing The Chef at Home do one.

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I never bought fennel before we moved here, cherimoya either. Wow, there are so many amazing delicacies to discover!

For this salad: Whisk together apple cider vinegar, olive oil, good grainy mustard, salt and pepper. Toss with a few apples, fennel bulbs and fennel leaves which have been chopped finely. It’s that easy, and the fennel loses it’s anise flavor when combined with the dressing, which is a plus if you don’t like anise. I ate the whole bowl- so refreshing and crisp.