Posts By Steve
The Best Christmas Work Party Ever!
The annual christmas party was better than ever this year. Â We spent the day in the sun with good friends and good food. Â Like the traditional chilean bbq we were given a bag full of raw meat and some carbon and a grill and cooked ourselves a terrific meal! Â The alcohol was flowing, hanging out with our friends was great, Penny got to swim all day in 5 different pools with her friends, there was kid entertainment for the 7 hours we were there and to end, Santa came with gifts for all the kids. Â Now that is what I call a perfect christmas party!
You can never have too many christmas cookies!
Penny and I made some scrumptious cookies this afternoon from Bon Appetit. Â Here’s the recipe if you want to try them-
Ingredients
- 2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
- 1 1/2 cups all purpose flour
- 1/4 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2Â large eggs
- 4Â candy canes or 16 red-and-white-striped hard peppermint candies, coarsely crushed
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Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
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Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 11/2 inches apart.
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Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
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Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.
Splish splash
Penny and I were invited to a bbq this evening with some friends. Â Not only was there good food and good company, but we got to help open the pool! Â Luckily I came prepared with Penny’s swim gear and she was able to swim. Â It was a wonderful evening!
(unfortunately none of my pics were that good)