Sometimes an action as simple as baking cookies can make you feel as though you are getting ahead, or at the very least, catching up. That was my experience this week as I faced a daunting to-do list.
I won’t name all my impending tasks at hand, but I will note that the potatoes and carrots are not yet planted in the raised beds. The weeds are starting to pop up and as I have vowed to maintain order in the garden this year, this makes me nervous.
Indoors, the laundry is washed but not folded. A suitcase is lying open with a pair of heels in it – an attempt to pack in advance for my trip to Las Vegas next week, but I’ll undoubtedly end up tossing items in willy-nilly hours before my flight. Oh, and I wanted to make up some meals for the family for when I am gone, and schedule a few posts in advance so I can leave my laptop at home.
But how does one get ahead when life’s daily upkeep threatens to escalate out of control? I haven’t quite figured that one out yet. I prioritize, then prioritize again. I make lists, and star the mega-important items.
I said to Danny recently that I feel like I am failing at the little things – or maybe he kindly pointed it out. I can’t remember. The feeling was mutual, anyway.
Does anyone else ever feel this way? The major undertakings he and I team up on: children are fed, bathed and bedded, email is answered (mostly), the chickens are tended, the fridge is stocked and meals are prepared, and the car had a tune-up recently.
This corner of the internet, and the opportunities it brings, keeps me busy. It’s not quite a 9-5 gig, but it is a big chunk of my day, my weeks. Most days and weeks, I’m the master of my own domain (no pun intended) but those ‘little things’ are getting away on me.
Mateo and I baked cookies together on a rainy afternoon this week and it felt like multitasking in its finest form. I was spending (good! fun! sticky!) time with my little kitchen enthusiast, I was finally baking those cookies Noah has been asking about for ages for his lunches, and I was relaxing.
Yes, cookie baking is balm for the frazzled soul. And if there is chocolate involved, even better.
Despite the usual distractions, the cookies turned out beautifully: large and soft, slightly raised, chewy on the outside and tender in the middle. I thought you’d enjoy the recipe in case you are in need of a solid school lunch treat or a baking project with your pre-schooler.
And if you are desperate for a few minutes in the kitchen with warm, melted chocolate results, then I suggest you give these honey whole-wheat cookies a whirl.
You’ll feel completely on top of things, if only for after school snacks.
Who knew that a food processor could make cookies like a boss?
I only had a short window of time (and daylight) to bake these cookies, so I tossed cubed butter, honey and a little turbinado (dark cane sugar) in my Magimix food processor and it whipped those ingredients into shape in no time. An egg and vanilla extract went next into these fly-by-the-seat-of-your-pants-rainy-day-cookies and the batter became light and creamy.
Mateo added the dry ingredients and the chocolate directly to the food processor and I pulsed it a few times; in minutes we had cookie dough. And it was beautiful stuff.
For fun, and a math lesson, we weighed each ball of dough – 50 grams – before placing all fifteen on a baking tray. We chilled them slightly while the oven preheated, and baked them off in ten minutes.
I may be failing at some things around here, but warm, chocolate-filled cookies still manage to be prioritized. Make a batch in your home today.
|Honey Whole Wheat Chocolate Chunk Cookies|| |
- 1/2 cup unsalted butter, cubed
- 1/2 cup raw cane sugar or brown sugar
- 1/4 cup honey
- 1 medium egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 160 grams of chopped chocolate or 1 cup chocolate chips
- In a food processor fitted with the blade attachment, mix butter, sugar and honey until smooth.
- Stop the processor and add egg and vanilla. Mix again until creamy. With the machine turned off, scrape down the sides with a spatula if needed.
- Sift the flour, salt, baking soda and baking powder into the mixer. Add the chocolate. Pulse a few times until the dough comes together in a ball.
- Shape the dough into 15 or 18 cookies, depending on how big you like them, and place on a baking sheet. Flatten slightly with the palm of your hand.
- Preheat the oven to 350F. Chill the shaped cookies in the refrigerator while the oven is heating, about 10 minutes. (This helps the whole wheat flour get absorbed into the dough.)
- Bake cookies for 10 minutes, then remove from oven and let cool on the pan for 5 minutes. Transfer to a wire rack to continue to cool and enjoy.
Do you relax in the kitchen? Do you prefer baking or cooking?