rocky road cookies.
adapted from maida heatter's Cookies
2 oz unsweetened chocolate
6 oz semisweet chocolate
3 oz unsalted butter
1/4 cup flour
1/4 tsp baking powder
1/2 tsp salt
3/4 c. sugar
2 tsp powdered espresso
2 tsp vanilla
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut
1 cup mini marshmallows
Melt chocolate and butter in a sauce pan. Cool slightly.
In a mixer, whip eggs, sugar, coffee powder, and vanilla at high speed for a two minutes.
Beat in melted chocolate/butter into above mixture.
Add dry ingredients until just incorporated.
Mix in remaining chocolate chips, walnuts, coconut and marshmallows.
Bake on parchment or Silpat at 350 for 12-15 minutes or so. The surface of the cookies will be dry but the insides will be soft. There is no way to test the doneness. Let cookies cool on sheet before removing to a rack to cool completely. Then try one :)
Friday, April 30, 2010
Truth is that my little girl's early morning habits keep me desperate. I would be living the charade of a perfect wife and mother if I had all that time to myself. So as much as I relish the unexpected blessing this morning, I also give thanks for the mercy of God to give me an early riser.
And there she is...7:05am. You might be laughing at this "late" hour but since most mornings it is ten to six, it feels like a luxurious morning already.
Sunday, April 25, 2010
Wednesday, April 21, 2010
Hush little boy.
You are so eager to arrive!
Today you woke up.
All those months of a quiet womb.
Now you protest your quarters roughly.
Sleep now, son sleep.
Your elbows and knees will stretch soon.
A bed is waiting.
In less time than I counted.
Less time than I imagined.
Less days left.
Yet, son, you will be more than less.
My heart only has more.
So sleep now, sleep and grow.
We shall sleep and grow
We shall see you soon.
We are less than a month to go here and my doctor said I am already a little dialated and effaced. Now for those of you who know, I was like this with Kate for the entire last month...but, most people have everything go by halves with the 2nd one-- half the labor time, etc. So, we might be meeting this little guy sooner than we think.
I would appreciate your prayers as these last few weeks wind down and I try to care for both myself, the little boy, as well as a very busy toddler. Kate told me yesterday that she needed "marsh-mallows RIGHT NOW". This is my daughter. She is also still cutting teeth and waking up at night, so I am progressively more tired. Therefore...off for a nap :)
Monday, April 05, 2010
Stuffed Blueberry French Toast
1 lb. sliced stale italian french bread (larger loaves)
8 oz. softened cream cheese
1 cup blueberries
2 cups milk (1%)
1/3 cup maple syrup
1 cup white sugar
2 T. cornstarch
1 cup water
1 cup blueberries
1 T. butter
Spread cream cheese on top of half the bread slices and place in a lightly greased 9x13 inch baking pan. Spread 1 cup blueberries evenly over cream cheese. Top
with remaining bread slices. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan with aluminum foil and refrigerate overnight. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350. Bake 30 minutes covered with foil. Uncover pan and bake for an additional 30 minutes until golden brown and center is set.
To make sauce: Combine sugar, cornstarch and water in sauce pan. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce
heat. Simmer 8 to 10 minutes or until the berries burst. Stir in butter until melted.
Serve the sauce over squares of French toast.
Makes 8 generous servings.
JoAnn Knupp, Chief Cook at the McCafferty House Bed and Breakfast