I have just been absolutely flattened energy wise the last couple of days, but today feels worse than yesterday. I finally rolled out of bed and after more cups of coffee than I’d like to admit, I decided that baking some cookies would be a fabulous idea. Since we’ve been having a whole lot of chocolate lately, I decided to make something different.
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup demerara sugar
1/4 cup milk, less 2 tbsp
2T spiced rum
1 3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup shredded coconut
1/4 cup dried cranberries
Cream butter, sugars until fluffy.
Add egg, blend well.
Add milk and rum, with mixer on slow speed. Once incorporated beat on medium until light. Rum is optional and if preferred you may omit and simply increase milk.
Mix together flour, salt and soda in a bowl and add the combined dry ingredients a little at a time to the wet mixture until well blended, occasionally scraping the side of the bowl.
Stir in the coconut and cranberries.
Chill in refrigerator for an hour.
Preheat oven to 400F.
Using either a parchment lined cookie sheet or a Silpat mat insert, scoop tablespoon sized balls onto sheet approximately 2″ apart. I have a cookie scoop that I like to use as it keeps the balls uniform in size.
Press down on the dough to flatten slightly.
Bake for 10-12 minutes or until pressing into the top of cookie barely leaves an imprint and the dough no longer appears moist.
Cool on tray for a few minutes and move to rack for further cooling.
Sweet mercies that my child loves food that is not mainly focused on mechanically pulverized and breaded chicken meat and french fries. He turned 13 today and his meal request was baked salmon, rice and wilted garlic-y spinach/arugula with pine nuts. I love my Calphalon cookware.
Oh… if you are curious about the spinach/arugula dish: a wooden spoon scoop of ghee (clarified butter) and a good dash of olive oil, enough to cover the bottom of the pan once melted, at medium heat, toss a couple of thinly sliced shallots, a couple of handful of pine nuts and a few cloves of garlic (chopped) into the oil; stir until shallots are transparent; pour in about a half cup of white wine, several dashes of soy sauce, stirring until somewhat reduced, and add a half package each of rinsed baby spinach and arugula, stirring until wilted. Season with salt & pepper to taste. I like to accompany this with yukon gold (roasted) garlic -with a touch of wasabi- smashed potatoes. If you’ve got something in the oven (roast, fish…) you can add a head of garlic (with the top chopped off to expose the cloves), generously doused in olive oil and foil wrapped, to roast along with the meat for use with the smashed potatoes. The trick to really good (and unlumpy) mashed potatoes is to thoroughly mash the potatoes prior to adding any butter and/or milk, unless of course you want it chunky.
And… do as you wish, but I will buy organic produce over “traditionally farmed” produce any day. I may be deluding myself, but I think that there is a good possibility that the flavor of the produce, as well as the nutritional value, is superior in organically grown foods.