I’m going to sign up for Obamacare soon…I just have to send out my Christmas cards and get my real estate calendars in the mail first.
I’ve been feeling like it’s midnight at five o’clock lately, which has not helped to keep my energy level going strong.
But hey, through the darkest time of the year, I have managed not to gain 20 pounds despite the fact that I’ve baked a half dozen poppy seed and nut rolls, a double batch of my all-time favorite chocolate chip cookies with red and green Holiday M&M’s (see recipe below*), a double batch of my yummy Swiss Butter Cookies with Lemon frosting, a few batches of “Basler Brunsli”, and to make 9 jars of “Marroni Creme” with the extremely tasty chestnuts that we’ve been blessed with this year.
Tomorrow is the Solstice, the start of Winter, the day with the least amount of light, and we all know what the day after signifies don’t we?
That’s right, daylight hours starts to get longer, and before you know it, ta da! Spring will be here.
If you want to feel something, and maybe even get up off your booty and move it, click on the clip below.
Oh, and Happy Holidays!
* My Favorite Chocolate Chip Cookies*
(from “The Great Book of Chocolate” by David Lebovitz)
I like to soak the nuts for a few hours. Then I toast them in the oven.
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips, or, Holiday M&M’s
1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Pack them quickly and send off to loved ones asap 🙂