I’ve been lazy about posting Monday Make recipes the last few months, and I guess lazy in posting at all. I know the older we get we all say, “where does the time go?” So, here I am admitting I’m old and feeling the need to exclaim, “where does all the time go?”
Mostly my time is spent doing this, split three ways.
It used to be when the kiddos were younger, I’d have more time to do the collective, and very Charlotte Mason method of history, geography, art, science, music study, poetry study, nature study, composer study, and latin together.
Now, I pretty much try to keep my head above water with a full speed ahead mentality, barging through the rough waters of learning disabilities and programs, to ensure future success and coping skills into adulthood.
So, with gears changed toward personalized independent learning plans as the kids age, some of my favourite teaching methods and supplies and ideas get sadly shoved aside.
One thing we’re still finding time to poke in there though, is baking. Keeping the girls bonded together like glue with a little TLC mixed with KCT (kitchen communication time) has become rich with laughter, learning, and of course messiness.
Neither of the girls are too keen on photo ops during baking time so there’s a lot less of that to be seen these days (sorry), but the results of the time together is what counts, right?
I took photos of the table for our Special Tea at Three. That’s the best it gets, with one sneak pic of them just before we all partook. My son yelled out, “This isn’t going on your blog is it?!!” To which, of course, the reply was, “No promises.”
Cranberry White Chocolate Cardamom Cookies: From Sweet and Savoury Bake Fest 12 Inspiring Recipes for Your Holiday Entertaining (brochure)
1 C salted butter, softened
1 C sugar
1 1/2 tsp ground cardamom
1 tsp finely grated orange zest (I used more)
2 1/2 C flour
1/2 tsp baking powder
1/2 tsp salt
1/2 C finely chopped white chocolate (I just used white chocolate chipits)
1/4 C chopped dried cranberries
Beat butter with sugar and cardamom until fluffy. Beat in egg and orange zest. In separate bowl, stir flour with baking powder and salt. Gradually beat flour into butter mixture. Stir in chocolate and cranberries.
Divide dough into quarters. Roll each portion into 6-inch log, about 1 1/2 inches wide. Wrap tightly and chill until firm, about 3 hours. (Or transfer logs to freezer bag and freeze for up to 1 month. Let stand at room temp for 30 mins before slicing)
Preheat oven to 375 F. Slice logs about 1/4 inch thick and arrange on parchment paper-lined baking sheets. Bake for 10 mins or until bottoms are golden. Makes about 5 dozen cookies.
*OR do as you see in the photo above, and just form into balls, pat down slightly and bake right away just like any other cookie. We’ve done it both ways and both have turned out nicely.
Happy Monday Make to y’all!