Snowed In

Today we're getting hit with 'Snowmageddon' as it's being dubbed by a local radio station. According to the weather network we're in for 25 - 35 cm of snow, and yes I am a Canadian but it still a lot of snow!! Right now from my desk I can see that R. got the truck stuck on the road and he had to call a friend with a bigger truck to come help him out! R.'s not used to having to do the snow removal cause last year I did most of it but this year I told him I'm on shoveling strike!Yesterday he got to use his snow blower for the first time and was ecstatic! However I watched him aim the snow chute right at himself and managed to give himself a face full of snow. I may be mean but I almost fell off the couch laughing!!

The one good thing with snow days is it's a fantastic excuse to bake and bake lots! Since were having a little get together next weekend, I figured I could take today to get some stuff ready ahead of time and toss it into the freezer. So I started by making some chocolate chip cookies, baked them off and froze half. I also made some Chocolate Crinkle Cookie batter and just froze that completely, I'll bake off those cookies either the day before or day of.

Chocolate Chip Cookies
adapted from Williams Sonoma 'Cookies' Cookbook

1 cup butter
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp vanilla
2 large eggs
2 2/3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/5 cups chocolate chips

Cream butter with sugars until light and fluffy. Add in vanilla and eggs, one at a time. Stir together all dry ingredients and mix into wet. Add chocolate chips and stir just to combine. Scoop dough into 1 inch balls and place on a ungreased cookie sheet 2 inch apart (I used a 1 oz truffle scoop to portion out mine). Bake in a 350°F oven for approximately 12 minutes.

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Chocolate Crinkle Cookies
adapted from Anna & Micheal Olson Cook at Home

1/2 cup softened butter
10 oz bittersweet chocolate, roughly chopped
4 large eggs, room temperature
1 1/2 cups sugar
2 tsp vanilla
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
6 oz white chocolate, finely chopped
2/3 cup icing sugar

Melt chocolate and butter together in a bain marie, remove from heat. In a mixer whip eggs, sugar and vanilla on high until pale and fluffy. In a separate bowl combine flour, baking powder, salt and white chocolate. Fold egg mixture into chocolate and then add in flour mixture. Mixing just to combine. Cover batter with plastic wrap directly on surface and refrigerate for at least 4 hours. Preheat oven to 325°F. Portion dough into tablespoon sized balls and roll in icing sugar before placing onto a cookie sheet 2 inch apart. Bake for 18 minutes approximately or until cookies are easily lifted from sheet.