We had snow for about three days.
It was a rare occurance for Vancouver.
It was cold.
But it was oh so beautiful.
The snow was so fluffy and white.
I felt like I was living in a snow globe.
I went to the cute little coffee shop on the corner and the new chocolate factory with one of my most favourite people in the world.
I ran and jumped and I squealed.
There was a black out. I love black outs. I felt spoiled and I squealed some more.
I felt festive and Christmasy and I wanted to put cinnamon on everything I ate.
I started listening to Michael Buble’s “Grown Up Christmas”. It’s a good song. It makes me cry happy tears.
But then it rained and my snow globe world turned into brown slush. How nice. -.-
Vancouver, you’re such a tease. Why you gotta rain on my party? Literally.
Regardless, I enjoyed those 3 blissful days. Now that it’s actually December and Christmas is drawing nearer, I hope it snows again. Soon. What if I said please?
Anyway, I just wanted to share my little piece of happiness with you.
Oh and here’s a cookie recipe to go with it. Happy December :)
If it’s snowing where you are, snuggle up with a batch of these, they taste like happiness. Sit beside the fire, grab a blanket – oh and don’t forget the glass of milk.
Chocolate White Chocolate Cookies
source: Barefoot Contessa
1/2 pound unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2/3 cup unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt (I used regular table salt)
1 1/2 pounds good white chocolate, coarsely chopped (I used Callebaut)
1. Preheat the oven to 350 degrees F
2. In a large bowl, cream the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
3. Sift together the flour, baking soda, and salt and add to the chocolate dough. Mix until just combined. Fold in the chopped white chocolate.
4. Drop the dough on a baking sheet (I didn’t grease/line with parchment/use a silpat). Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.