Food, Jesus, love

Love in the Shape of Cookies

My daughter tutors children in an elementary school by day, goes to grad school by night.

Tuesday night she made the dough for her favorite cookies, which must chill for 24 hours before baking.

Last night at 10 pm she returned home from class and, instead of going straight to bed as she often does on a Wednesday night, she retrieved the bowl of dough from the downstairs fridge and spent the next hour and a half shaping it into spheres the size of tennis balls, baking, cooling and packaging.

She texted a picture of the cooling cookies to the young man she’s dating.

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“Any of those for me?,” he texted back.

Love.

On the counter this morning sat three packages:

A large, rectangular Rubbermaid tub full of cookies for her students – a special treat for their last day before Easter break.

A small purple box containing three cookies for the sender of the text.

And a small chinet plate, covered in foil. The two cookies beneath the foil saved for the hub and me – re-wrapped now and in the freezer until after Lent.

Three packages of cookies and all of them shaped like love.

This morning I read a beautifully written article that set my mind on Jesus’s ongoing humanity. I had never thought of the Holy Spirit living in us as Jesus’s ongoing humanity, and I like it. I like that He didn’t just come and go and will come again. He stayed. He stayed in the form of His Spirit. He stayed in the form of us.

He continues to dwell among us as He lives in us.

That thought is blowing my mind today.

Last night He was a baker, standing in my kitchen sacrificing sleep to transform dough into love for children who so readily embrace it.

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Food

Jonesin’ for Cookies

When I cleaned out the refrigerator yesterday, I found a whole lot of little packages of flour tucked here and there – almond flour, coconut flour, quinoa flour, etc.

Then, whilst watching television last night (I had to rest my foot), I had a sudden hankering for chocolate.

A sudden hankering for chocolate + a bunch of flour that needs to be used up = chocolate chip cookies.

So into the kitchen I went and emerged with some pretty darn good results. Slightly crispy, light and very chocolatey.

Whisk together in a small bowl:

75 grams (5/8 c.) all-purpose flour
30 grams (1/4 c.) coconut flour
30 grams (1/4 c.) almond flour
1/2 t. baking soda
1/2 t. salt
a sprinkling of organic, unsweetened shredded coconut

In a larger bowl beat until creamed:

5 oz. organic grass fed butter, softened
1/4 c. granulated sugar
3/8 c. brown sugar

then mix in:

1 organic free range egg
1/2 t. vanilla

Now slowly add the dry ingredients to the wet ingredients.

Then stir in:

a whole bunch of callebaut semi-sweet chocolate chips, as many as you have.

And then dump in some nestle’s semi-sweet morsels if what you have isn’t quite enough.

You do have a hankering for chocolate after all.

Drop them by spoonfuls onto a parchment-lined cookie sheet.

Bake at 350 degrees in a convection oven or at 375 degrees in a conventional oven for 10 minutes.

Warm cookies, cold milk.

Oh yes.

Put the cookies that aren’t gobbled up by you and your people in a large zip-loc bag.  They will be softer and, I dare say, even better in the morning. My daughter says “just as good, which is rare for cookies to be just as good the next day.” I stand by “even better.”

Bon apetit.

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