There’s approximately 800 feet of snow outside right now. It’s also somewhere around -49 degrees.
I had to park 9 miles (more or less) away from my apartment because there was a parking ban on the street I live on due to the snow.*
Normally, this would bother me. But the snow and cold have passed so far beyond the point of annoyance that I feel i have no other choice but to embrace it. You want to mess with me snow? I have 3 blankets on my bed (one of them made out of llama wool!), Netflix streaming on my tv, a dog to cuddle with, and a full bottle of wine. Bring it on.
This afternoon, I ordered Chinese food for dinner. I ordered two appetizers and two full entrees. Just for me.
After stuffing myself, reading my fortune cookie (ok, fine, fortune cookies – the restaurant apparently thought my meal was meant for 3 people), and watching two episodes of Dexter on Netflix (season 4 finale – I don’t even have words…), I decided it was time to go to bed. Then, as I was changing into my pjs, I realized it was 7:30 pm.
It’s been a fantastic weekend.
Oh, and did I mention that I had cookies for breakfast? Don’t judge me. You would too if you had these hanging around:
* While the figures at the beginning of this post might be moderately exaggerated, my comments regarding the amount of Chinese food I ordered/ate are unfortunately entirely accurate.
Brown Butter Chocolate Chip Cookies
From Joy the Baker
2 1/4 c. Flour
1 tsp. Kosher salt
1 tsp. baking soda
2 sticks plus 1 Tbsp unsalted butter – at room temperature
1 c. white sugar
1 1/2 tsp. vanilla extract
1 tsp. molasses
1/2 c. brown sugar
1 egg yolk
1 1/4 c. bittersweet chocolate discs
In a medium bowl, whisk together the flour, salt, and baking soda and set aside
In a medium, heavy bottomed sauce pan, melt 1 stick plus 1 Tbsp butter until browned. Just let it melt over medium heat stirring occasionally until it begins to turn an amber-brown color and brown bits begin to form. It will also start to smell rich and nutty. Transfer to a glass bowl and let cool.
In the bowl of your stand mixer, mix the other stick of butter and the white sugar on medium speed for 3-5 minutes until light and fluffy.
Add the vanilla and the molasses until just combined. Once the brown butter has cooled, combine with the other butter mixture and mix for another 2 minutes. Add the egg and the egg yolk and beat for another minute.
Add the flour mixture – all at once and beat on low until just combined. Use a wooden spoon to mix in the chocolate pieces.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop dough by tablespoons onto prepared baking sheets and bake for 12 minutes or until just lightly browned around the edges. Let cool for 3-5 minutes on the baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container for 3-5 days.