I’ll be the first to admit that my blog life has been lacking lately.
It’s that time of year where everyone is busy with holiday parties, baking, eggnog and rum-ing, tree trimming, which trust me I’ve been indulging in. That might be part of the reason I’ve been lacking, but I think it’s because I feel as if there is a giant, red, time clock running behind me. Every hour, the time gets closer to that day.
That day, is February 4th.
That day , is the day I have to return to work full-time.
There’s a month and a half left. I want to enjoy every second with my girl. I want to make christmas crafts even though she might be a little young. I want to feed her shortbread. I want to take her to visit Santa at the mall, where she may or may not scream like a holy terror. I want to watch her crawl around and chase the cats, while shrieking in excitement. I want to take her to play in the snow for the first time. I want to see her confusion and excitement on Christmas day. I want to see her eat the wrapping paper and not care about the toy.
The thought of having to be away from her for 8 hours a day, 5 days a week is unbearable at this point. But, unfortunately it’s a fact I have to live with. So until that dreaded time arrives, I’m going to suck every last moment of happiness out of everyday. In every little way.
[ slightly adapted from Bon Appetit ]
6 tablespoons unsalted butter, cut into cubes
2 oz unsweetened baking chocolate, chopped
1/2 cup sugar
3 tablespoons plus 1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
chopped candy canes for topping
Preheat oven to 350 degrees and butter 2 baking sheets.
In a medium bowl, heat the butter and the chocolate in the microwave until almost completely melted, about a minute. Whisk until smooth. Whisk in the sugar and egg until smooth. Add the flour, vanilla, and salt, folding with a rubber spatula until just combined. Let batter rest for 10 minutes.
Scoop rounded teaspoons of the dough out on to the prepared baking sheets, leaving at least 2-inches between each cookie. Cover the dough balls with a sheet of parchment paper and press each ball down into a round disk. Carefully left the parchment off the baking sheet once each cookie has been flattened.
Bake for 7 minutes or until the edges look firm. Halfway through baking top each cookie with chopped candy canes. Remove from oven and let rest on pan for 2 minutes before transferring to a baking sheet to cool completely.