Wednesday, March 23, 2016

Easter calling

It’s Easter this weekend. Easter in March feels really early, especially since we got another 12 inches of snow on Monday. It thaws rapidly but the Easter egg hunt  might still be in the snow this year. Bummer.


For me,  Easter feels like spring, first flowers, green lawn, spending times outdoors again, pumping air in the bike and getting sore thighs from peddling.  But this year even the Easter bunny is a stunned by Santa Claus conditions.


I have to reign in my impatience with wanting warmer weather to come. The days are longer, it is sunnier but I am still kept inside because it is chilly.  Yesterday, I went running outdoors and it was glorious, much better than those sweaty hot summer runs where I have to outrun the mosquitos.


I try to put the summer colors in my salad, with radicchio, first (non-local) strawberries, smoked swiss cheese from an Amish butcher, and pine nuts.  Spring in a bowl.

Monday, March 7, 2016

Triple Chocolate Cookies

It’s finally spring break, but the weather thinks it is winter again, sending thick snow flakes dancing in front of my window.  At least, we seem a month ahead, April weather in March.  What better to relax with a nice cup of coffee, a good book and a fresh giant home-based, crumbly chocolate cookie?


Triple Chocolate Cookies

2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups mini chocolate chips

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
  3. In the bowl of an stand electric mixer fitted with the paddle attachment cream the room temperature soft butter and the 2 types of sugar. Add the egg and vanilla and mix together.
  4. Add the flour mixture and continue mixing until just combined.
  5. Now, add the chocolate chips, and mix until combined.
  6. Using a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment (makes about 6 cookies per regular sized cookie sheet, and 3 cookie sheets overall plus 3 small cookies).
  7. Bake for 15 minutes.
  8. Cool the cookies on the cookie sheets (! don’t move them, they will fall apart!). The cookies should be very soft when they are removed from the oven. They will firm up as they cool (10 min).