Girls’ night went well. Fuzz and I watched Alvin and the Chipmunks then read The Country Bunny and the Little Gold Shoes. It’s a great book and more meaningful the older you get – especially if you are a mother rabbit with 21 kids.
After that, I tried to get Fuzz to watch Enchanted. She seemed to like it okay (who couldn’t not like Amy Adams?), but every few minutes she’d announce the time. “Mom, it’s 9:26…..Mom, it is now 10:00…..Mom, maybe I should go to bed. It’s 10:16.”
“Don’t you like the movie?”
“Yes, but it’s past my bedtime.”
“Do you want to sleep here on the couch?”
“No, I can’t get comfortable.”
So I put Fuzz to bed, checked to see if Lizzie was asleep in her crate, then watched Enchanted with the cats, who were really happy I’d chosen a second movie with crazy chipmunks.
Todd got home late and told me the cheesecake bars went over well. These chocolate cookies, which I made at the last minute, were also well received. Here’s the recipe, which was emailed to me my Mrs. Baron. Her name is Danielle, but we will call her Mrs. Baron because she is a teacher – a teacher with a blog where she pictures of her creations. She doesn’t post recipes or even text for that matter, so her blog is kind of relaxing…..like watching TV with the sound off.
Mrs. Baron’s Double Chocolate Cookies
8 ounces unsalted butter (2 sticks)
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla
3 cups flour
2/3 cup baking cocoa (MB uses Guittard)
1/2 teaspoon baking soda
1 scant teaspoon salt (omit if using salted butter)
1/2 cup milk chocolate chips
1 3/4 cup semi-sweet chocolate chips
Preheat oven 350 degrees F. Line a couple of cookie sheets with parchment.
Cream butter and both sugars in a large mixing bowl using an electric mixer. Add the eggs and vanilla and beat until blended.
Thoroughly stir together flour, cocoa, baking soda and salt. Add to egg mixture and stir until it is almost blended in. Add the chocolate chips and stir until flour mixture is absorbed.
Using about a quarter cup measure, drop cookies onto cookie sheets spacing 2 ½ inches apart. Bake for 16 minutes or until they appear set. Let cool on cookie sheets for 5 minutes, then transfer to racks to cool.
Makes about 24 big cookies
(Note: You can also make them smaller, of course)