I don’t know if this is true for y’all, but seriously is it Christmas time already? Where did the time go? I sincerely feel like this festive, glittery holiday should still be about a month away.
But alas, our Christmas tree is up, all sparkly and lovely, and the stockings have been hung by the chimney with care.
And with the Christmas season comes the annual Chenoweth Baking Day. So I headed to my folks’ house, threw on my favorite Julie Andrews Christmas record (yes that’s right, my parents rock the record player and it’s just awesome!), and dove into the flour drawer (yes that’s right, my mom actually has two huge drawers dedicated to flour and white sugar ~ that’s how she rolls). We were chatting as our hands were bowl deep in batter, and figured out that we’ve been holding this baking day since I was in high school… probably over 25 years. Holy crap I’m old!
Anyway, we used to bake two to three cookies, brownies, or bars each which made father, four brothers, and friends cheer on Baking Day. 25 or so years later, we’re much more realistic (dare I say lazy ~ well I am, my mom can bake up a storm and still have energy to deliver them to everyone, it’s crazy!).
Today my mom made an amazing lemon bread which is D.E.L.I.C.I.O.U.S. and it didn’t occur to me until now that I should have gotten the recipe to share. Oops. Sorry. But I will share the recipe for black and white cookies I made. Santa would be stoked if you left these by the tree or fireplace with a tall glass of milk.
Sidenote: Even though my mom’s oven is from the 70’s and usually takes much longer to bake things, these cookies baked too much for my taste at 23 minutes (I like soft, gooey cookies) so I took the second batch out about 5-7 minutes early.
Black-and-Whites (recipe care of my friend/co-worker from McKinley Elementary)
INGREDIENTS: 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup dark brown sugar (firmly packed), 3/4 cup white sugar, 1 cup salted butter (softened), 3 large eggs, 2 teaspoons pure vanilla extract, 1 cup semisweet chocolate chips, 1 cup white chocolate chips
DIRECTIONS: Preheat oven to 300 degrees. In medium bowl combine flour, cocoa, soda, and salt. mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to for a grainy paste, draping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and been at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, two inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool, flat surface.