I don’t know when I started swallowing this pill, but it dawned on me this morning that I have been telling myself for a long while that I can settle for less than I deserve.
Seasons have passed. Furniture assembled. Love lost and found. Friends made. A home made. Kisses given, stolen, missed, and forgotten. Chances taken. Rearranging. Hellos, and then, goodbyes.
Slowly, surely, I have melted the ice. And, you know
[Nothing blooms, if not for mud.]
One Year: Cadbury Egg Chocolate Chip Cookies
Two Years: Clementine Snack Cake with Chocolate Glaze
Three Years: Muenster Quesadillas with Onion Jam and Smoked Paprika
Four Years: Malted Milk Chocolate Chip Cookies
Five Years: Prune, Pistachio, and Dark Chocolate Muffins
Six Years: Goat Cheese Toasts with Prosciutto, Arugula, and Truffle Honey
Strawberry Chocolate Chip Cookies
Makes about a dozen cookies
3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1 cup sugar
1 tbsp molasses
1 tsp pure vanilla extract
1 egg yolk
1 cup semisweet chocolate chips
1/2 cup freeze dried strawberries, ground*
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, sugar, and molasses. Beat in vanilla. Beat in egg, then egg yolk. Beat in dry ingredients in halves. Stir in chocolate chips, then strawberry powder until just combined. Roll out the dough in heaping tablespoonfuls, separating on the baking sheet by about 2 inches, as the cookies will really spread while baking. Bake for 10-12 minutes, rotating halfway through, until the edges are crisp and middle is just slightly underdone. Let cool on baking sheet 10 minutes before transferring to a rack to cool completely. Cookies will last up to three days.
*Mortar and pestle work great here. They do not have to be perfect.