The last few weeks have been a whirlwind of skiing and sweet things. And here I must confess that it's not me that's been doing the skiing–I'm just a ski wife. However, as a result of the skiing, I have been doing lots of snowshoeing, and baking cookies for this. I developed two healthy cookies for the skiers, named after parts of the ski run: The Bumps Maple Oat and Big Schuss Whole Wheat Chocolate Chipper. It was a fun challenge to make something that would be full of energy and goodness, and taste really great. The whole wheat chocolate chip cookie was based on Kim Boyce's recipe from Good to the Grain–it's my new favorite cookie. There's something really satisfying about the hearty wheaty flavor that is perfect with chunky bittersweet chips. I don't think I'll ever go back to making plain white flour chocolate chippers!
In addition to making vast amounts of healthy cookies, I made some not-so-healthy treats for Valentine's Day. My menu consisted of assorted truffles (pear, raspberry, hazelnut, and rose petal), Mexican chocolate cheesecake (a combo of cinnamon, coffee, and chocolate with spiced candied almonds), and assorted cookies. Those orders are nearly all out to their romantic destinations, so I am finally able to breathe a huge sigh of relief...and maybe make something sweet for my own sweetie!
Sun, February 13, 2011