Riley's Double Chip Cinnamon Cookies

All day Riley has been asking if he could make cookies. I think he asked me twelve times, at least. So, I finally got everything out and let him create. And I decided that for every time he pestered me, I'll let him bake a different kind of cookie. Here's the first of Riley's 12 Days of Christmas Cookies. It won't be twelve days in a row, but it'll be twelve days between now and Christmas!

He wanted to make cinnamon cookies with two kinds of chips. Here's his recipe...

1 C butter
1 C organic dark brown sugar
1 C organic granulated sugar
2 eggs
1 t baking soda
2 C white whole wheat flour
1 C ground almonds
2 t pure vanilla extract
1 T ground cinnamon
2 t eggnog
1 C semisweet chocolate chips
1 C white chocolate chips

Preheat the oven to 350 degrees. In a large mixing bowl, cream the butter and sugars together. Add the eggs and blend until smooth. Stir in the vanilla and eggnog. Sift in the dry ingredients - except the chips - and blend with a spatula until just moistened. Gently fold in the chips. Drop by rounded spoonful onto a baking sheet and bake for 15-18 minutes - or until the cookies are nicely browned.

Caveats: These spread out quite a bit, so give your cookies room to flatten. And cooking them for a shorter time with render them more chewy. Riley wanted his crispy

Enjoy with a glass of eggnog!

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog