what could be sweeter?

It seems that the major themes of my blog tend to be either Liam or baking.   I guess it’s clear where my priorities are.  That said, here are some holiday highlights in our house this week, some regarding the former and some the latter.

On Monday we were driving home from gift shopping and listening to Christmas music on the radio.  One song was about baby Jesus so Liam sang along in the softest sweetest falsetto “baaaaby, baaaaby, ahhhhhh”…..melted my heart!

Later that day we went to see a house in Mill Creek famous for its light display, which is choreographed to music that they broadcast from a short wave radio station.  We parked across the street so Liam could get out of his car seat and see.  He was jumping up and down at the window with excitement.

On Tuesday Liam donned an apron to make gingerbread cookies with Grandma Patty for the first time.  I’m sure Grandpa Keith will enjoy eating them!

Then on Wednesday Phil and I were up until 1am baking a dozen dozen (that’s 144!) Mint Chip Fudge Cookies to take to all of our neighbors.  Our house smells delicious!

Mint Chip Fudge Cookies


Adapted from “The Good Cookie” by Tish Boyle


Makes about 4 dozen cookies

3 oz unsweetened chocolate, coarsely chopped


2 oz semisweet chocolate, coarsely chopped


2 cups all-purpose flour


1 tsp baking soda


1/2 tsp salt


11 tbsp unsalted butter, softened


1 cup firmly packed light brown sugar


3/4 cup plus 2 tbsp granulated sugar


1 tbsp unsulphured molasses


1 tbsp vanilla extract


2 large eggs, at room temperature


1/2 cup nonalkalized cocoa powder, sifted


12 oz (1 bag) of mint chips (you can substitute your favorite flavor of chip such as dark chocolate, white chocolate, peanut butter, cappuccino, etc.)

1. Preheat oven to 350ºF. Melt chocolates together, stir until smooth, and set aside. Sift together the flour, salt, and baking soda. Set aside.

2. Beat the butter on medium-high until creamy, about 1 minute. Gradually beat in sugars and continue to beat for 1 min. Beat in the molasses and vanilla, then the eggs one at a time. Beat in the cocoa powder, then add the melted chocolate and mix until blended.

3. Reduce the speed to low and blend in half of the flour mixture, scraping the sides of the bowl as necessary. Then, using a wooden spoon, fold in the remaining flour, then the mint chips. Do not overmix.

4. Drop dough in walnut-sized mounds, 2 inches apart, onto baking sheets. Flatten the balls slightly, and bake for 11-13 minutes, until tops are puffed and cracked. Do not overbake, or cookies will be dry. Cool on baking sheets for 3-5 min, then transfer to wire rack to cool completely.

Enjoy!