I feel like I never have anything particularly interesting to tell you guys about my life. It’s not because we’re not friends, or that I don’t want to share. We are! And I do! It’s just that, truth be told, it’s been an “inward” couple of years, if that makes sense. A lot of thinking, a lot of ideas, a lot of working. I don’t know if it shows, but I’ve been one busy monkey* lately.
(*Not a real expression but it made me smile, so I’m keeping it.)
Anyway, “inward” looks a lot like “boring” from the outside, which is why I tend to resort to endless nonsense puns and Stefon gifs around here.
He’s so reliable.
This inward thing served me well for a while, but it’s time for changes. The reasons are probably too long and boring to get into–but last week, I quit my job, and I’m moving to Portland next month (not the Maine one, although that would be swell, too).
It’s bizarre how you can spend so long thinking about something, but when it’s time to vocalize it and explain yourself to others, it seems like a whim or an impulse. I feel like a lunatic when I say, when asked what my plan is, that my plan is to not have a plan. That my plan is to have time.
Speaking of time — I hope you know that this is one of my favorite ways to spend it. Making things, taking pictures of them, and sharing them with you. You might be seeing more of me around here, if you’re into it.
If you’re not, you still get cookies.
These particular ones are oddballs of the most delicious kind, if I do say so myself. Chewy chocolate, dotted with bright, tangy freeze-dried raspberries and salty, crunchy pepitas. Also, spiced with a bit of chipotle.
Yes, Stefon. Just a little spicy.
They’re probably not what you remember eating after school as a kid–and that’s ok. Adults need their own breaks from life, you feel me? Enjoy these with a big glass of tequila, if you want. Your vida loca, your rules.
Love you, mean it!
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened, Dutch processed cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle powder
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 cup roasted, salted pepitas (pumpkin seeds)
- 1 cup freeze-dried raspberries
- Preheat your oven to 375 degrees and line two baking sheets with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and chipotle.
- In a large bowl, beat the butter and brown sugar with a mixer until pale and fluffy (2-3 minutes), then add eggs, one at a time, beating just until incorporated. At a lower speed, add the flour mixture, beating just until incorporated. With a wooden spoon, stir in the pepitas and raspberries, again, mixing just until incorporated.
- Use a scoop to drop walnut-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart. Use your slightly damp fingers to smooth the tops and gently flatten the cookies a bit.
- Bake, rotating halfway through, until puffy, about 12-14 minutes. Cool on the sheets, placed on a cooling rack, for 15 minutes or so, then transfer cookies directly onto rack to cool completely.