The Book of Conner {ialsolovechocolate}

The Book of Conner

Today is (our son) Conner's 16th birthday! (16!?!?)

Since his twelfth birthday we have had a personal book/letter theme going.

This year's book is a synonym book and we would be thrilled to add your writings to it!

Here's the idea- think of a word that describes Conner, or a word (character quality) that Conner could aspire to be like. Then type up a message to Conner about him & that word. I will print your message and add it to the book in the page that contains that word.

Messages can be left in the comments, private messaged or sent to kimwineyphotography@gmail.com.

Thanks so much for making Cman's birthday even more special and for touching his life in a personal way! 

{ialsolovechocolate} Chewy Chocolate Gingerbread Cookies!!

Ahh... my favorite cookies are socially acceptable, this time of year!

Chewy Chocolate Gingerbread Cookies!

Obviously, I wouldn't be satisfied with just photographing the cookies on a plain white plate.  ;)  So I propped out this wooden tray, to snazz things up.  As I did it, I thought- "Oh!  Wouldn't this make a nice surprise for my next door neighbors!!"

Rosemary tied with twine on the milk glasses.

Ornament in an egg cup.  Why not?!

Pearls and ornaments too feminine for your taste?  Keep it simple, with some rustic pinecones.

Be right back.  Cookie break time.

 

I originally discovered this recipe, from the untouchable, cooking guru- Martha Stewart.

However, I never actually read the recipe thoroughly and only today realized that I had been skipping some steps and altering some ingredients!  hah!  But they're still fabulous AND my version takes less time, so at the risk of peeving Ms. Stewart, I give thee... 

Kim Winey's Chewy Chocolate  Gingerbread Cookie Recipe.

 Ingredients

• 1 cup semisweet chocolate chips
• 2 cups all-purpose flour (don't over fill)
• 1 generous tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened cocoa powder
• 8 tablespoons (1 stick) butter
• 1/2 cup dark-brown sugar, packed
• 1/2 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/2 cup granulated sugar

Directions

1. Heat oven to 325 degrees.  Line two baking sheets with parchment.  In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and cocoa.
2. Beat together- butter and brown sugar. Add molasses; beat until combined.
3. Mix together flour mixture, butter mixture and chocolate chips, till well blended.
4. Roll dough into 1 1/2- inch balls. Roll in granulated sugar.  Place on parchment lined baking sheets. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes.
   
   
   *This recipe only makes about 2 dozen cookies.  CLEARLY not enough.  I recommend doubling the ingredients, to avoid extreme sadness, at the site of the wee little cookie yield.