I am just praising the Good Lord above that I survived this week.
Teachers deserve Hazard Pay these last few weeks before Christmas. Somedays, there just isn’t enough Ibuprofen. I owe every teacher in the building at least two.
I have donned my comfiest of comfy pants, JT is napping (no nap at school today – probably since I forgot to pack her blankie). Good thing I’ve been out of the running for Mother-of-the-Year since she fell down the steps a few months ago. Oh, and then there was the tutu incident during the MCCA Dance Revue last weekend. Yea, you know the one when her tutu fell to her feet right in the middle of SHAKE IT UP MILKSHAKE>>>> Yea, that was my kid.
The tree is waiting for ornamentation, laundry continues to be an issue, dishes are getting crusty in the sink, but I have opted to sit my behind down in the most coveted of all seating in the house . . . the couch corner. And partake in my most guilty of all pleasures. My blog. Hello, sweetheart. I have been longing for you.
Another #fourmileridge original cookie must-have for the upcoming Christmas/Cookie Fest/Holiday Happy HOHOHO season.
Extremely tasty, flavorful and soft, these cookies are the bomb.com. Yep, I just said that. Ridiculous.
Yep, you guessed it, it’s my Friday and I’ll blog if I want to.
Chocolate + Cherries = Yummalicious . My own recipe and I LOVE it. Something different, tasty and very soft, these cookies will make your cookie tray!
- 1 cup (2 sticks) softened butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 2 eggs - room temperature
- 2 tsp vanilla
- 1 Tbsp milk
- 2 1/4 cup high-gluten bread flour
- 1 tsp cornstarch
- 1/4 cup unsweetened cocoa
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp espresso powder
- Mix ins
- 1 cup or one small bag of cherry juice infused Craisins
- 1 cup of mini-chocolate chips
- 2 cups of white chocolate chips - reserve a handful for melting - for drizzle
- 1 - 2 tsp of canola oil for the melted chips (drizzle)
- Preheat oven to 375 degrees F and line half sheet pans with parchment or silicon baking mats.
- Whip the butter until smooth.
- Add the sugars and beat until well-mixed.
- Add the room temperature eggs*, one at a time, until well-mixed.
- Add 2 tsp of vanilla and 1 Tbsp of milk.
- In a separate bowl, mix the bread flour, cornstarch, cocoa, baking soda, salt and espresso powder. Whisk
- Pour the dry ingredients into the wet and mix, pausing to scrape the sides and bottom of mixer bowl.
- Add the mix-ins and stir thoroughly.
- Scoop onto the baking sheets using a medium-sized scoop and bake for 11 minutes.
- Cool the cookies on the baking sheet for 2 minutes before removing to cool completely on a wire rack.
- Melt the remaining white chocolate chips with oil for about 30 seconds, in 15 second intervals, stirring in between. Drizzle cool cookies using a ziplock with a snipped corner or a small squeeze bottle. Refrigerate until the chocolate drizzle sets up.
* Put cold eggs in a bowl full of hot tap water for 5 minutes to bring to room temperature quickly.