My blog is quickly becoming a dessert blog, and frankly, I’m kind of happy about it.
I was never the chef in the family. That was always my sister. In fact, when I was 7 and my sister was 6, we started a “business”, or so we would like to think of it, called “Charmaine’s Family Restaurant”. My sister’s name is of course Charmaine. Named after her because she was the cook behind it.
My sister made menus, and created meals such as “daddy’s big breakfast” or “mommy’s breakfast plate”. Prices were reasonable, or so we thought when we were that young. I think we gave the “daddy’s big breakfast” the large (or so we thought) sum of $0.50. But my job was to be the waitress. After about 2 days, my sister fired me. I think I tried to cook the omelette but burned it.
The first job I ever had, and I got fired before I entered the double digits. What a disappointment.
Ever since that day, I seem to have let my sister do all the cooking. Which meant I did all the baking. In my opinion, I think I came out on top.
I might try cooking some more later, but for now, I will leave you with yet another cookie recipe.
I kind of wish I saved this for Christmas, seeing as the colors look so festive, but I just couldn’t wait. I bought some pistachios, and damn it, I wanted to use them. These cookies lasted all of 2 days. 1 and maybe a quarter if you wanted to be more accurate. I will definitely be making these again.
These Cranberry Pistachio White Chocolate Cookies are the perfect Christmas cookie recipe. This soft cookie recipe is one of my favourites.
- 1/2 cup salted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 cup salt
- 1/2 cup rolled oats
- 1/4 cup dried cranberries
- 1/2 cup pistachios
- 1/2 cup white chocolate chips
Preheat the oven to 350˚F.
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, mix together the flour, baking soda and salt until fully combined. Slowly mix the dry ingredients in with the wet ingredients, and mix until fully incorporated.
Fold in the oats, cranberries, pistachios and white chocolate until fully incorporated.
Place the dough by tablespoonfuls onto lightly sprayed baking sheets.
Bake for 8-10 minutes, or until cookies are beginning to brown on the edges. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet, then transfer the cookies to wire racks to cool completely.