Well first order of business, moving! Yes, at the end of this month, I’ll be packing up all my things and moving across town. As far as cooking and blogging are concerned, this is a big deal. I get to work in a sweet new kitchen that gets lots of natural light so I can (attempt) to stop taking bad pictures with poor lighting. The only real downside is the inability to walk to and from work – I guess it’s time to get a bike.
But as we all know, before you move, you have to clean and then tear everything apart again, and then clean again. So if you don’t notice any new posts over the next few weeks, you’ll know why.
My house is probably the cleanest it has been in months. Our landlord came by the other day for an initial inspection and so my roommate and I cleaned the crap out of the house! BUT in a weeks time, it will be a disaster again as boxes filled with gadgets and books and DVDs are tucked into every nook and cranny, and the dust bunnies that are hiding behind the bookshelves and entertainment units and couches will come hopping out to greet us. And as we slowly get moved in, everything will be a disaster for at least a week or two before things get put into their proper places.
In times like these, it’s best to have a batch of cookies to nibble on to sweep your worries away. Maybe make a double batch to share with those helping you move – they’ll be grateful you did.
Chocolate, Orange and Almond Cookies
(Adapted from Epicurious http://www.epicurious.com/recipes/food/views/Chocolate-Chunk-Orange-and-Hazelnut-Cookies-103155)
Makes about 24
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons grated orange peel
1 teaspoon vanilla extract
1 large egg
1/2 16-ounce bag of bittersweet chocolate, chips
1 cup golden raisins
1 cup toasted slivered almonds
Preheat oven to 375F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in agg. Add flour mixture and mix just until combined. Mix in chocolate, raisins, and toasted almonds.
Form batter into balls and put into freezer on parchment paper line baking sheet for 30 mins. Place dough balls onto greased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13-15 minutes. (If you want to have cookie dough on hand, put the dough balls into a gallon Ziploc bag and keep in freezer).