Hello out there!
I realize that I’ve been away for awhile, but I have a few moments to check in, say hey, and share an update or two.
I am posting today from the Washington DC area, where I have been since Thanksgiving.
We are on Baby Vigil.
This baby, my first grandbaby, could be born at any time.
His or her “due date” was December 1st. (I know, it’s an approximation. Only 4% of the babies are born on the due date.)
The nursery is ready. The parents are ready. My daughter is really ready.
It’s just a matter of time. A lesson in patience. This miraculous thing will happen in its own rhythm.
So, what to do while Waiting for Baby?
Time to exercise my grandmotherly skills.
It requires its own kind of timing and patience—although within a very tight framework.
I hadn’t made cookies for a while, and I was reminded of the art of the bake:
One minute can make the difference between a moist chewy cookie and one that shatters at the bite.
One minute–and a cookie could have a nice brown edge, or an overall brown burn.
Cookies are done when you think they aren’t quite done.
They continue to crispen on the sheetpan after they come out of the oven.
Timing and patience. Every oven is a little different. It requires the tricky but rewarding art of discernment.
Today, I baked two kinds of drop cookies, contemporary takes on classic goodies. We’ll bring them to the hospital to share with the birth team, if we don’t eat them all. While waiting.
Number one is a double chocolate pistachio cookie, its dough rich with dark cocoa, butter, brown sugar, and a generous chop of bittersweet chocolate. Creme de cassis–just a splash– adds an intriguing hint of berry. I think you’ll like its topping of pistachios, toasted and flecked with salt.
The second takes the traditional oatmeal cookie as its base. Here I use organic brown sugar whipped into butter. Along with the rolled oats, I fold in dried blueberries and chopped bittersweet chocolate.
Blueberries and dark chocolate make an uncommon, but delicious pairing in the cookie. These are especially for the expectant father, my son-in-law. Blueberries and dark chocolate are his favorites.
While you’re in the midst of the holiday hustle, take a little time for yourself. Treat yourself with kindness and patience.
Have a cup of coffee or tea and a cookie or two.
I’ll be back, soon I hope, with news about this baby. Or another cookie recipe.
DOUBLE CHOCOLATE PISTACHIO COOKIES
1 cup (2 sticks) softened butter
1 cup brown sugar
1/2 cup white sugar
3/4 cup cocoa
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
2 teaspoons creme de cassis (optional)
2 cups chopped bittersweet chocolate
1 cup chopped toasted pistachios
Cream softened butter and sugars together until light and fluffy. Beat in eggs.
In a separate bowl, whisk cocoa, flour, baking soda, and salt together. Beat into egg mixture.
Fold in vanilla, creme de cassis, and chopped bittersweet chocolate.
Line baking sheets with parchment.
Gather the dough in tablespoon-sized lumps and drop onto the baking sheet, leaving about 1″ space between cookies.
Sprinkle the tops with pistachio pieces. Gently press pieces into the dough.
Bake cookies in the center of a preheated 350 degree oven for approximately 10 minutes.
Remove from oven and allow to cool on a rack before using a spatula to remove from baking sheet.
Makes 4 dozen cookies
Note: both cookie recipes can be cut in half with fine results, if you want to make smaller batches.
BLUEBERRY-OATMEAL-CHOCOLATE CHUNK COOKIES
1 cup (2 sticks) butter, softened
1 1/2 cups Demerara (or turbinado, or organic brown) sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats (not the “quick” kind)
2 cups dried blueberries
2 cups chopped semi-sweet or bittersweet chocolate
Cream softened butter and sugar together until light and fluffy. Beat in eggs.
In a separate bowl, whisk flour, baking soda and salt together.
Beat into egg mixture, a little at a time.
Beat in oats.
Fold in dried blueberries and chopped chocolate.
Drop by the tablespoon onto parchment-lined baking sheet, leaving 1″ space between cookies.
Bake in a preheated 350 degree oven for 12 minutes.
Remove and cool on a rack.
Makes 4-5 dozen cookies