This is the time of the year when I pay more attention to baking and making breads and pasties and pie. It is a winter time past time and it makes my little condo smell divine for a day or two. Lately I have been focused on a pecan pie recipe that I received from my daughter-in-law who is an excellent pie maker and shares my love of sweets.

I started this morning by tweaking my stash of recipes with the Karo syrup pecan pie recipe that I copied off of the world wide wait (that’s an old term – these days it is the Wha Wait What?). When I saved it to the correct folder on this laptop I found the following piece I wrote a while ago. It is a good memory of mine.

As I re-read the yellow bag story, I could hear Cheryl. At first, after she died, I was anxious that I would lose the ability to hear her voice. He works in mysterious ways. Gladly He helps me to hear her voice. (Sometimes, of course, being male, I do not want to hear it.) … on to the cookie story.

She’s Done it to Me

A couple years ago, when Cheryl was struggling physically more with Parkinson and her struggle with the dementia aspects of it was taking away her ability to follow simple directions, she coerced (maybe too strong of a word) me into helping her make cookies. I did not want to at the time.

Once or twice these were Snickerdoodles. And a couple other times we made chocolate chip cookies, the recipe is on the two pound bag of Nestle’s morsels. “You have to get the yellow bag!” she said to me once when I when I returned from the store by myself in the midst of the COVID pandemonium and price-shopped for supplies. “Those won’t work.” I was disheartened. I had purchased the store brand of chocolate chips. I argued my case for twenty-two milliseconds before realizing that there was no point in contesting the issue further. I returned to the store for the correct chips (“Morsels! It will say morsels on the bag. The bag is yellow.” She spoke to my back as I left.)

I can hear her voice. Little stories like this help me to recall her voice.

Yesterday, because I could avoid it no longer, I went to the grocery to restore my larder to its previous vigor. At the beginning my list had only two things, dried cranberries and raisins. Both of these I add to overnight oats which has become a new favorite breakfast treat. I have a pint Ball jar that is just the right size to contain a half cup of rolled oats, a cup of milk and whatever else I put in with those usually raisins or craisins some honey and chia seeds to set in the fridge overnight. I have also added at times cocoa powder, cinnamon, cardamon, vanilla or tahinni and used brown sugar instead of honey. This mixture goes well with my assembly of the coffee in the evening as well as drinking the coffee in the morning.

While putting all away I discovered that the bag of dried cranberries that I purchased would not fit into my quart jar I use to save dried fruit. Alas, some remained in the Ziploc bag that only zips most of the time. I left them on the counter to become a healthy evening snack near the apples and bananas.

After preparing some lunch I hunted for some sweetness to satisfy my heritage and hit upon spreading the Nutella look-alike I purchased at Aldi sometime in the past on a saltine cracker and sprinkling cranberries on top. That tuned out pretty good. (If you are not a believer, try it.) I realized that I was inventing a variety of cookie – biscuit or digestive to the Brits out there – and heard Cheryl say, “You could try making a chocolate cookie with stuff in it.” I blame Cheryl when I hear these inventive thoughts about cooking. She was not very inventive with ingredients but very inventive with technique.

I launched myself into search for a basic chocolate cookie that I could modify with extra ingredients. Below is the final product:

• 2 C. all purpose flour
• 2/3 C. powdered cocoa
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 ½ C. white sugar
• 1 C. unsalted butter
• 2 large eggs
• 2 tsp. vanilla extract
• 1 C. chocolate morsels (in the yellow bag)
• 1 C. dried cranberries
• ½ C. smashed walnuts (crushed in the bag but I smash them further)

I creamed the butter, eggs, vanilla and sugar for a bit. Whisked the flour, salt, soda and cocoa together in a separate bowl dry and then dumped them into my mixer. (I bought a new mixer.) After a bit of mixing I tried out my folding paddle and dumped in the rest of the ingredients.

Bake in a 350F (177C) – medium oven 8 to 10 minutes. This lump of cookie dough makes about 4 dozen if you use a teaspoon from your table wear set to scoop and spoon some on to an UNgreased cookie sheet like I did.

After 8 minutes on the timer, I rotated the cookie sheets in the oven and added 4 minutes to the time. This worked for me because I dislike (maybe hate) chewy soft cookies. There is something special about just the right crunch that makes me smile.

Cheryl! You turned me into a cookie recipe experimenter. It is all your fault. (Dammit.) I love you and you are right. These are good. The tricky part will be spreading them out in my eating habits. I have eaten three while writing this story. They go well with coffee.

I wonder which wine pairs well. Pinot Noir? Chardonnay?

A conundrum.

Carpe Diem.

I will miss her always. I promise to only buy chocolate chips in the yellow bag that say morsels on the bag. Yes, Dear. I love you and miss you on holidays like this. Be safe and well in heaven. (Yep, I teared up when I wrote this.)

Carpe the baking Diem