Well, we’re finally headed into the Christmas crunch. Our team has put together some amazing feasts of late – this week it has been all about turkey. If you know me, you know turkey is a struggle.
This year we found a farmer raising his own birds, mixing his own GMO-free food and responsibly raising them. Yes it is more expensive than some grocery store specials, but the roast turkey on the table speaks for itself. I have cooked many birds in my day, but this year I am actually enjoying it. Turkey is an option that can span the year: if you are looking for a way to lighten up your meals, turkey is a fabulous substitute.
Our Christmas tradition includes our friends of 20 years, their daughters and a lighthearted evening that involves kiddy crafts and baking cookies for Santa. Mackenzie and Aiden are already asking about their cookies for Christmas Eve.
During all these busy days and nights, a break with our two families is a great event to look forward to. Christmas is more than a busy time of year – my appreciation of the holiday has changed over the years as I’ve grown more sentimental. For the baking tradition, I think Santa will really enjoy these Snow Quakes: I hear he really likes chocolate.
Merry Christmas to you, your family and friends. All the best to you in the New Year!
Double Chocolate Snow Quakes
1-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
2 tsp baking powder
3/4 tsp salt
1/2 cup butter at room temperature
3/4 cup dark brown sugar
1/4 cup sugar
2 large eggs
1 tsp vanilla
1-1/4 cups chocolate chips
1 cup icing sugar
Combine flour, cocoa, baking powder and salt in a bowl;
Beat butter until smooth and add the brown and granulated sugar and cream together, add eggs and vanilla and mix thoroughly. Reduce speed and add the dry ingredients until a soft dough forms. Add chocolate chips and combine;
Cover dough with plastic wrap and allow to chill for one hour;
Preheat oven to 350F. Line baking trays with parchment paper;
Take a tablespoon of dough and roll into a ball, then roll the dough ball in icing sugar – do not remove the excess sugar; keep the dough chilled;
Place dough balls on a cookie sheet at least 2 inches apart. Bake 10-12 minutes. The cookie will have puffed and cracked, becoming slightly firm to the touch.
