hot cocoa + some.

I should start by telling you that I don't like hot cocoa. I suppose I did, at one time, and then I think I drank way too much. But, I'm here to say that this stuff is good. Like, mega good. Like, turned a non-hot-cocoa-lover back into the believer I used to be. So, you might want to try it. The best thing about this stuff is that you can use your powdered Swiss Miss, your fancy Ghiradelli, or your somewhere-in-between hot cocoa. Any of it will work. You should make this right away, though. And toast some extra marshmallows because you may want them for later.

Hot Cocoa + Some
Adapted from Real Simple

Serves 4

Ingredients
4 servings of the hot cocoa of your choice
8 marshmallows
3-5 tablespoons malted milk powder

Directions
1. Prepare the hot cocoa according to package instructions (we used Ovaltine). Add 3-5 tablespoons malted milk powder (the amount is really up to you).
2. While your hot cocoa is microwaving, simmering, etc., place 8 marshmallows on a cookie sheet and broil in the oven for 30 seconds.
3. Place the toasty marshmallows in the steamy cocoa, and enjoy.
4. Repeat. :)

-The Florida Sister

crispy. salty. white chocolate. oatmeal. COOKIES.

Also known as Make-These-Today cookies.
And, White-Chocolate-Is-My-New-Friend cookies.

Can I tell you a secret? I've never liked white chocolate. If it wasn't nestled inside of Jeffrey's Aunt's white chocolate macadamia nut cookies, then just forget it. But, let me tell you something, folks. White chocolate chips are not real white chocolate. I know. I was shocked, too. You've got to buy the baker's chocolate, or a white chocolate bar if you want the real deal. Thanks to Deb for, once again, opening my eyes to the things I've been missing. Well, once I read the recipe for these cookies, I had to have them right away. And, you know, I've never really believed people that told me that they prefer white chocolate to just regular chocolate (yes, those people are out there) and I still kind of don't, but maybe I can sorta-kinda see where they're coming from now. But don't push it.

Crispy, Salty, White Chocolate, Oatmeal Cookies
Adapted from Smitten Kitchen, who adapted them from Cook's Illustrated.

Ingredients

1 cup all-purpose flour (I think 1/2 all-purpose, 1/2 whole wheat would work here.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) butter, unsalted & at room temperature
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats (If you're not an oat lover, better make it just 2.)
6 ounces good quality white chocolate (I got the Baker's brand, which seemed high enough quality for me.)
Coarse sea salt (for sprinkling atop the cookies)

Directions

1. Preheat the oven to 350 degrees. (Maybe you won't forget to do this step if it's in bold.) Line the baking sheet with parchment paper, or a Silpat (if you're cool and have one). Whisk flour, baking powder, baking soda, and table salt in a medium bowl. Set aside.

2. Beat butter and both types of sugars until they are light and fluffy. Scrape the bowl down with a rubber spatula. Beat in eggs and vanilla extract until incorporated. Scrape down your bowl. Gradually add the flour mixture (I added it in two batches) and incorporate well.

3. Divide dough into 24* equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle coarse sea salt on the top of each cookie.**

5. Bake until cookies are golden brown, about 13-16 minutes. Rotate baking sheet halfway through. Watch these babies like your life depends on it during the last few minutes. These things burned in a second, and I lost about 8 good cookies to black bottoms. Not fun.

6. Transfer to wire racks and cool.

* The original recipe suggests a yield of 24. I made them a little smaller and got 32. If you're planning on taking these somewhere, I suggest going with cookies that are slightly smaller so you'll get a few extra. If you're keeping them for yourself (Good choice!) then why not make some big ol' cookies and go with 24, right?

** Originally, the recipe calls for flaky sea salt. Tell me where to buy it and I'm there. However, I think coarse sea salt works just as well. But, if you happen to find flaky sea salt, you'll only need about 1 or 2 flakes per cookie.

Enjoy these, kay?
- The Florida Sister

P.S. About the weirdly foggy pictures, I kept noticing this while I was taking them, but since my camera was dying I just figured that was why I was having problems, and then I noticed there was a big, fat smudge on my lens. Oh well!

Sorry I'm a Liar/Ginger Snaps

Ok. Ok. I lied.

I did not post anything, when I promised I would.

Does this mean I haven't been baking? Of course not. I've been baking tons. I just haven't posted anything.

So, now I'm posting. When I look at blogs to get baking ideas I almost ALWAYS pick the ones with pictures. I have no pictures of these cookies, but I PROMISE they are delicious. I make these cookies more than any others for a few reasons:

1. They're easy.

2. They make a lot. (If you roll the balls small)

3. I LOVE GINGER.

So without further ado these ginger snaps are altered from this recipe.

Ingredients:

3/4 cup butter (softened to room temperature)

1 cup sugar (plus more for rolling the cookies in)

1 egg

1/4 cup molasses

2 cups flour

2 heaping tablespoons ginger

2 heaping teaspoons cinnamon

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 325 (I almost ALWAYS forget this step.)

Mix butter and sugar until light and fluffy. Add egg and molasses, mixing well. Combine all the dry ingredients and then add to creamed mixture making sure everything gets mixed in well. Make into small balls...and I mean small. I get about 72 cookies out of this recipe. Less than a tablespoon, maybe about the size of a medium-largish grape. You'll figure out what you like. I like them smaller because you can eat 4 cookies and not feel like a pig, also there's more to share! Roll the cookies in sugar. Place on cookie sheet and bake 8-12 minutes. 9 seems to be the perfect amount of time for my oven.

ENJOY! These are delicious with a cup of tea.