I’m starting my morning with a hygge moment. I added some Penzys Hot Chocolate to my coffee this morning.
One of my goals for 2018 was to start drinking coffee black. I accomplished this pretty early in the year and it wasn’t too hard for me. I still get a nondairy latte sometimes when I go out for coffee, but at home I always have black coffee.
Today is National Brownie Day! And I may be making Brownies later, but I am finishing up these yummy soft cookies I made the other night.
I usually top them with Candy Cane bits, but they have been hard to find this season. I could try to break up some candy Canes, but the last time I did that it was not pretty.
I use chocolate chunks in these cookies, but they would be just as good with chips. The teaspoon of peppermint oil gives it a nice holiday taste. I have made these at other times of the year and left the peppermint out and they are just as good.
One of my goals for this winter is to add more Hygge to my life. To slow down and enjoy the holiday season. To be thankful for my snuggly cats and the warm blankets. To listen to Christmas music and turn the lights on on my tree whenever I am home. Some coffee and the soft cookies were a great Hygge addition to today.
I’m spending today looking through my Christmas and Winter boards on Pinterest and planing my holiday baking.
I still haven’t perfected rolled out sugar cookies. Plus I love to bake but decorating the cookies is not my strong suit. I saw some beautiful Linzer Cookies the other day and hope to make some of those too. I have a friend who makes holiday candy that looks safe for us to eat so that will make it on the list this year. And don’t forget the Hot Chocolate! I plan on trying some fancy versions this holiday season.
Brownies are one of the best desserts. Who doesn’t love brownies. This is one of our go-to recipes because it is fast and easy. I like them so they are just barely done, crispy on the top and gooey centered.
I make these just about every week. The half sheet pan does not last long. I hope you enjoy them as much as we do.
I will be attending a Beltane Festival tonight and usually I would take something yellow or Springy, maybe a salad with lots of color or a lemon something-or-other. This year it is cold! Not just a little cold, REALLY COLD. Like 45 degrees cold.
So this year I am making the ever popular Chocolate Meringue Cookies and Hot Chocolate. Yes dark and dense overly sweet, but all I can think of in this cold is comfort food.
If I have not told you, I use to be a Chemist, an Analytical Chemist. So measuring was always important. I feel like I am often rebelling against my past when making Hot Chocolate. I really like just throwing some things in a pot and heating it up. The problem is, my kids want me to repeat the recipe. “I put what was left in all the milk containers in with chocolate chips and coconut cream.” Not very reproducible.
Really that is my recipe, what ever milk we have, Trader Joes Semi-Sweeet Chocolate Chips, and Trader Joes Coconut Cream. Sometimes I will add Vanilla or Cinnamon. The portions are always determined by my mood.
The best part of Hot Chocolate is what you put on top. I like Jet Puff Mallow Bits. These are the dried marshmallows you find in hot chocolate packs. You can find them at Walmart and some other grocery stores. I also like using Marshmallow Fluff as a topping.
I love these cookies! They are so easy to make and who doesn’t like a chocolate cookie? These are great anytime of year but are an easy recipe to take to a cookie swap. They are dairy free, gluten free, soy free and nut free.
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 egg whites at room temperature (you can also use egg whites in the box!)
1 Tablespoon vanilla extract
1 cup chocolate chips (we use Trader Joe’s semi-sweet)
Preheat oven to 350 degrees F
Line a cookie sheet with a silpat mat or parchment paper
In a bowl mix together powdered sugar and cocoa
Add the egg whites slowly. If the dough is too runny the cookies will spread out too much as they cook. They will still be yummy, just not in circular form.
Once the dough is wet but not runny add the vanilla and chocolate chips. Stir until the chips are incorporated throughout.
Scoop batter into mounds about two tablespoons in size onto the prepared baking sheet.
Bake in oven for 13-15 minutes until the tops are shiny and cracked.
Remove from oven and cool for a few minutes on baking sheet before transferring to a plate to finish cooling.