Oh. It’s been a month since I last updated. Should I make one of my New Year’s resolutions to update more often? Maybe…
Last month I took my first glass fusing class. I like it! The first thing I made got stuck to the mold though. :(
These are the first three things I made. Experimenting with stringers, which is just what it sounds like, strings of glass.
These were quite a hit at the potluck I brought them to. I dare you to stop at one.
White Chocolate and Cranberry Cheesecake Cookies
1 cup butter, softened (Leave at room temperature for 1 hour)
3/4 cup packed light brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 package cheesecake instant pudding mix (3.4 oz)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add in the vanilla extract.
- In a separate bowl lightly whisk together the dry ingredients: flour, pudding mix, baking soda, and salt. Then add in the white chocolate chips and cranberries. Give it another whisk.
- Add the dry ingredients to the large bowl of sugar and egg mixture. Mix. (Make sure not to over mix!)
- Drop by large spoonfuls onto ungreased cookie sheets.
- Bake for about 10-12 minutes or until edges are nicely browned.
- Let cool for 10 minutes on the cookie sheets; the heat cooks them a little more. Then transfer onto cooling racks.
I don’t have much experience with making cookies from scratch. This was my third time making cookies. They turned out more cake-ish than chewy cookie. A hybrid! Cakie?! It was still good though. Plus, I felt less guilty about eating one for breakfast…2 or 3 days in a row. :P
I have since tried a different recipe that turned out much more cookie like. Will post that one soon!
It’s been a long time coming, but I’m finally back on track, getting somewhere. I’m really thankful for all the people that have helped me along the way, that have shown me kindness and patience. To all my friends: GIANT <3!
My friend gave me this song when I was in one of those holes. I’ll always remember.
“Just slow down take it in stride. There’s no deadlines as long as you’re alive.”
This didn’t turn out the way I wanted it too. Too much bread and not enough pudding. I’m not surprised though because it seemed that way as I added the croissants to the egg and milk mixture. Not that it wasn’t any good, my housemate happily had seconds. Can’t beat a warm flakey crust!
This was also the first time I tried a water bath. I don’t know if that actually made any difference…
The recipe is similar to bread pudding recipes that use french bread. I’ll tweak the recipe next time and hopefully I will have better luck. Inspired by the bread pudding I had at Chaya’s happy hour.
Sometimes I wish life had a reset button. So I could hit it and start over. I’d for sure regret missing the chance to meet all the great people in my life…one of the reoccurring thoughts I’ve had this oh-so-very-stressful month. Moved 5 apartments down last week. The floor plan is reversed (Our front door is on the right instead of the left and so on.); it took some getting used to. Now my old back injury is acting up because of all the moving I stubbornly insisted that I do myself. I was ANXIOUSLY awaiting for some news only to hit another bump and when I made it through those hurdles, there were more waiting for me. Yipee. I’ve never been ridden with so much anxiety in my life. Oddly I’ve been feeling braver than I have in a long time…can I get a break now?