Saturday, September 17, 2011
It's been a while now since we broke up, but I can't stop thinking about you. Don't misunderstand, it's not that I want to get back together; I know you're no good for me.
I remember all the reasons I gave when we broke up:
~ You don't make me feel good about myself
~ You were so controlling
~ Sometimes being with you just made me sick to my stomach
~ And, I know this sounds immature, but, you were always more popular than me. When we went anywhere together, you were the one people were interested in. I need to have friends that care more about me than you.
But even though I know we're through and I'm better off without you, the problem is that I can't stop thinking about you and all the good times we shared. Baking together in the kitchen, cozying up together at the end of a meal, and those delicious stolen moments together late at night. I'm constantly reminded of you by all the friends we have in common. And when I'm lonely or bored, I still reach for you, like a phantom limb.
What we've shared was special and magical, but it can't go on. I learned a lot from our time together, and I grew a lot, too (several pant sizes), but I have to put an end to this. I'm seeing others now. I try to fill the void with my new companions, Stevia, date puree, and sometimes I still see my honey. They don't make magic happen like you did, but it's for the best. I've moved on. I won't look back.
Well, maybe just a little. Now and then.
Missing your sweet kisses,
Cookie Baker Lynn
Post Break-Up Cookies
(aka Hazelnut & Milk Chocolate Chunk Cookies)
-adapted from Flour
Just the right balance of tender, chewy, crunchy, and sweet, these are the perfect way to get over a break up. You make the dough one day, and the next day, if there's any dough left, bake up the cookies. Two comfort foods in one.
2/3 cup (140 gm) granulated sugar
2/3 cup (150 gm) packed light brown sugar
1/2 tsp vanilla extract
1-1/2 cups (210 gm) blanched whole hazelnuts, roasted
2-1/2 cups (370 gm) unbleached all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
12 oz (340 gm) milk chocolate, chopped into 1/2-inch pieces
1- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. Stop the mixer a few times and scrape the sides and bottom of the bowl with a rubber spatula.
2- Add the eggs and vanilla and beat on medium speed for 2 to 3 minutes, until thoroughly combined. Scrape down the bowl again.
3- In a food processor, pulse 1/2 cup (70 gm) of the hazelnuts until ground to a fine powder. Roughly chop the remaining 1 cup (140 gm) hazelnuts. In a medium bowl, stir together the ground and chopped hazelnuts, the flour, baking soda, salt, and chocolate chunks. On low speed, slowly blend the flour mixture into the butter-sugar mixture. Mix just until the flour is totally incorporated.
4- For best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least 3 to 4 hours) before baking.
5- When you are ready to bake, position a rack in the center of the oven and preheat to 350 deg.F. Line baking sheets with parchment paper.
6- Using a medium cookie scoop (about 2 Tbsp) make dough balls and drop them onto the prepared cookie sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
7- Bake for 9 minutes, or until the cookies are golden brown on the edges and pale and slightly soft in the center. Let cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.
(As always, the quality of your cookie won't surpass the quality of your ingredients. Make sure your hazelnuts are not stale or rancid and use good quality chocolate. I loved the Guittard I used in these.)