I think I could get the hang of this baking thing….
Look what I made last night….
and I was too lazy to get the mixer from it’s box under the dining table too.
Yes, we keep our mixer in its original box inside a plastic bag under the dining table — don’t ask.
You know what else I found out? Well, I found out that I like baking at around 11pm.
I didn’t know that baking in the middle of the night could be so relaxing. Provided of course, that you aren’t baking a truckload of goodies.
I only baked around 15-20 cookies.
Just enough for our TEA PARTY today hosted by none other than my sister who calls herself Anney.
You know, another thing thing nice during nighttime is that it’s also great time to get more inspiration; the house is quiet, my thoughts are clear. I can hop on the computer, look up Guide to Online Schools, and take some classes with pastry schools from around the world.
When I first discovered dried cranberries, they were on top of my favorite brand of frozen yogurt.
My favorite brand of froyo has changed since then but my love for dried cranberries remained.
I’ve put this on granola and ate it on it’s own…kinda like my favorite fruit…
Now, I made some super power cookies with it….
Oh, and BTW, this is a soft cookie….
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup butter, softened
- 1 cups sugar
- 2 large eggs
- 1 cup white chocolate morsels
- 1 (6-ounce) package sweetened dried cranberries
- Combine flour, baking powder, salt and baking soda and set aside.
- Beat butter at medium speed with an electric mixer until creamy.
- Add eggs 1 at a time beating until blended, add sugar.
- You can also beat them manually and mix the wet and dry ingredients by hand. This is what I did because I’m too lazy to get the mixer…LOL!
- Scoop out heaping tablespoons of cookie dough in a slightly greased baking pan.
- Bake at 175°C for 10-15 minutes or until it reaches your desired doneness.
- Enjoy with coffee or cold milk
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