Then why am I still writing, you ask? Well, old habits die hard. Baking is my therapy. It is what I turn to whenever I am sad, lonely, or just plain bored. I guess there are worse habits to have, so I might as well just embrace it. Baking is what makes me happy, and I like being happy, and I'm not ready to take that away from myself just yet.
I moved to Boston a week ago. I LOVE it here. My house is beautiful, it's in a great location, and my housemates are more wonderful than I ever could have hoped for. I am ready to call this my home for the next four years. Unfortunately, it can't all be smiles and rainbows. Moving to a new city can be tough, and even though I know a few people here, I've been feeling a little lonely. It could be the small-town-girl-in-the-big-city effect, or it could just be Wes-withdrawal and the fact I no longer live within a 5-minute walking radius of all my closest friends. Or it could just be the constant rejection of job applications.
I baked some muffins last week for a brunch my housemate through for her teaching aids, and it felt pretty good, but I wasn't too proud of their texture, so they didn't really cheer me up. Last night, we had a house meeting, so I decided to bake some cookies. I had to improvise with the ingredients a bit and I was worried how they'd turn out, but in the end, they were amazing. They reminded me that this is what I do, this is my passion, and this is what makes me happy. So I'm going to keep baking through doctoral school. You're welcome to follow me along my journey.
Triple Chocolate Espresso Cookies
Recipe adapted from the Cookie Bible
Yield: 2 1/2 dozen cookies
2 cups whole wheat flour (you can use all-purpose; we just didn't have any)
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter (softened)
1/3 cup vegetable shortening
2 large eggs
2 tsps vanilla
1 Tbs strong-brewed espresso
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
|Whisk together flour, cocoa, baking soda, and salt. Set aside.|
|In a separate bowl, cream together butter, shortening, and sugars until smooth|
|Add eggs, vanilla, and espresso. Beat until well-combined.|
|Slowly add in the flour mixture, and then stir in your chocolate chips|
|Drop by rounded Tablespoonfuls onto ungreased baking sheets. Bake at 350°F for 10-12 minutes.|
|Cool on pans for 2-3 minutes. Then transfer to wire racks to finish cooling.|
Update on the chocolate allergy: I drunkenly ate a brownie over the weekend, and didn't get any hives. I figured I would try my luck with these cookies, and so far, no red spots! Maybe my random and completely depressing chocolate allergy that lasted 3 months is finally going away!
All this love and good news means I have to get a job soon. It's only logical, right? I'll keep you posted!
Love and cookies (for another four years),