A Brief Interlude

I’ll be back shortly with more photos and some thoughts about my trip but I hope that before that you will indulge me in this brief baking interlude.

I have been doing some thinking lately about what I will do with this blog going forward.  As those who were reading during December know, I started the blog as a place to participate in Reverb 10.  Reverb 10 was a fantastic and inspiring project that helped me flex my writing muscles.  I’m happy to say that the organizers have decided to keep the project going by providing prompts on a monthly basis so I will be keeping up with that on the blog, albeit at a more manageable pace (daily posting is hard y’all!).  I have a few other ideas for regular posts, which I will share over the next few weeks, once I have the vacation posts done and up.

One of the things that I do want to do on this blog is to keep track of my activities towards checking things off my Manifeisty Life List.  One of those life list items is to “Bake 500 new desserts”.  While I know that I have baked some desserts since I first wrote the list, I wasn’t keeping track so I will start counting today at “ONE”.  And it’s a pretty good start, as well.  Thanks to David Lebovitz’s Twitter feed I was informed that today is World Nutella Day.  Unlike Valentine’s Day (ugh!), THIS is a holiday that I can get behind.  And I decided to get behind it by making these awesome Chocolate Nutella Cookies.

Happy World Nutella Day.

Recipe adapted from Two Peas and Their Pod.

1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa powder
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla
1/3 cup Nutella
1/3 cup milk

1. Preheat the oven to 325 degrees F.

2. Whisk together flour, salt, baking powder, and cocoa, set aside.

3. In the bowl of a stand mixer, beat the butter and sugars on medium until creamy. Add the vanilla and beat again. Add the Nutella and beat until batter is smooth.

3. Add one half of flour mixture, then add all the milk, and then the other half of the flour.

4. Roll tablespoon-sized balls of dough, flatten them and lay them on a parchment-lined cookie sheet.

5. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.



About Debra Cowie

Debra is a photographer and visual storyteller based in Ottawa, Canada. She is an explorer at heart, whose passion for photography was born in travel and has been carried with her to more than 30 countries so far. Debra is also an avid cook and baker and much of her current work focuses on food styling and photography in her serendipitously beautifully lit kitchen. She has flirted with Polaroid and 35mm film photography but her true love is her DSLR (aka "Boyfriend Mark").
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