white chocolate craisin cookies.

Today is our 24th wedding anniversary. What we had planned was a visit to this dreamy nearby destination: Kananaskis Nordic Spa.

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-what we had in mind-

However, this is not to be. (Once again, thanks, COVID-19.) Instead, we exchanged cards and gifts at home, and we’re ordering in from our all-time favourite restaurant (NOtaBLE), which is now very local to us, since our move almost a year ago. I’m sure the dinner will be delicious, even though we’ll be enjoying it as take-out. Better not complain.

In the meantime, I wanted to make a treat for Kirby today. I asked him what he’d like, and he replied, without hesitation, that he’d love these cookies. I’ve adapted the recipe a bit, and here’s how it goes now:

White Chocolate Craisin Cookies

Cream 3/4 cup butter with 1 & 1/2 cups sugar. Beat in 2 eggs, and a teaspoon each of salt, baking soda, and vanilla. Stir in 2 & 1/2 cups flour, then 2 cups combined craisins and white chocolate chips. Bake in 1 tablespoon lumps on parchment paper-lined cookie sheet, at 350 degrees F for about 9 minutes. Let cool a couple minutes before lifting them off the pan with a thin metal flipper. 

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-real life-

So, this isn’t quite the romantic spa getaway we had in mind. But, all things considered, it’s a pretty sweet anniversary anyway. Celebrating at home, yeah. But so grateful for what we have to celebrate at all. Plus, cookies. Mmm.

So blessed,

Leah

sourdough.

I first cultivated my rambunctious ‘starter’ culture years ago, and it’s still going strong. I haven’t named it until now, but I think I’ve just hit on the perfect appellation for this happy and healthy little creature; I’ll call it Baby.

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This is hardly an original thought, now that I think about it. My family and friends have teased me about my ‘bread babies’ for a few years. I can see why; both are soft and squishy, smell delightful, and are ever so satisfying to nurture. Both babies and Baby like to be touched and need to stretch, and grow especially well when tucked up in a cozy warm place for frequent naps. Both have within them innate qualities; given the right conditions and enough tender loving care, both turn out more wonderful than the mama or the baker can really take credit for…

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When my children were in high school and my house was full of my little dayhome children, I baked 2 loaves a day. At lunch hour, the house seemed to fill up with teenagers who obligingly devoured homemade sourdough bread, helped heartily by the half dozen cute little people who populated it all day with me. Those were the days…

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Sourdough baking is an addictive behaviour, as many will attest. I once saw a man’s twitter account introduction in which he described himself as a ‘pathological sourdough baker’. I could write an entire blog on the subject; many enthusiasts do. But I’ll stick to an occasional post here and there on the topic of my wild-yeasty friends and their exploits.

Again, this is another sweet and simple thing that enriches my life every day, including now, during the pandemic. It makes me happy; making it, seeing it grow, baking it, eating it, and sharing it.

So blessed,

Leah

 

easter egg nests.

If you are going to see any small children at Easter, and would like to make sure they love you forever, I highly recommend this very quick and simple (no-bake) recipe. Here are the ones I made yesterday…

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In fact, my adult children have openly confessed that they make and love to eat vast quantities of these fun little treats, even now. Little people may be the best excuse to prepare these crunchy and chocolatey delights, but they are by no means the only excuse.

So here’s the recipe:

Easter Egg Nests

Melt and stir together:

1/4 cup butter

2 tablespoons (corn) syrup or honey

1 1/2 cups pure chocolate chips

Mix in 4 cups of corn flakes. 

Spoon into muffin pans (with or without paper liners- they don’t stick either way).

Chill, pop out of tins (with a butter knife or small fork if you don’t have paper liners).

~No need to keep them cold once they’re set~

Serve to little people (or any people you have on hand)

Alternatively, you could try it the way I did these ones. I don’t recommend it, since it was a mistake, but we’re making the best of it and these are the richest ones ever…

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Unofficial Version

(for those ill-advised enough to want to replicate my yummy error):

Attempt to do it with milk chocolate chips, and slightly overheat it while doing other things in the kitchen. Try to stir in the corn flakes, with limited success. Melt a cup or two of pure chocolate chips and pour over to make it all stick together.

Clearly, even the original recipe is not for the faint of heart; nutritionally speaking. In these terms, this adaptation would be deemed a necessary evil. But no one’s complaining. Easter comes but once a year, and nobody here minds indulging in a rich (if childish) treat on special occasions.

So blessed,

Leah