So, what to do when food is the enemy, your time is limited and your father is in town visiting for a week?
Actually, food is no longer the enemy for me, I seem to have figured out what/how much/when to eat so that my blood sugar is under control and the nausea seems to have subsided for now. I can’t do much about the heartburn, thank you third trimester. My time also isn’t as limited as it could be- I am finally, somewhat caught up at work so that I don’t have a mountain of testing reports to write. Instead, I have a number of kids to test and an equal number of reports to write. But my father is here visiting for the week and so the free time I have, I want to spend with him.
So, I did meal plan for the week and will give you the run down. I also did a bunch of prep for the week. And I’m thinking about holiday baking already. It’s a big day.
Tonight we’re having Asian Chicken Soup. I’ve baked off the chicken for it, using some salt and some Chinese Five Spice Powder.
I also made cookie dough today which I will roll into logs and freeze so that a few days before December vacation I can slice them, bake them off and come into school a hero. I made chocolate peanut butter chip* and an experiment of chocolate peppermint. Same chocolate dough, but with peppermint extract and crushed peppermint candies.
So there you have it, my week in food. I promise more exciting posts to come but for now, this will have to do. I have toddlers with whom I need to play and fathers with whom I need to visit.
*As I went looking for the link to the recipe, I realized I’ve never posted it, which is shocking! I’ll post it here but 1) I have no photos and 2) credit goes to the back of the Reese’s Peanut Butter Chip bag. Every time I make it, I think, “That’s a lot of sugar, I should cut back, I bet it doesn’t need that much.” and every time I make it, I never do. So, you decide how you want to roll.
2 cups white flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter (about 2 1/2 sticks), soft but not melted
2 cups sugar
2 teaspoons vanilla extract (or peppermint if you’re doing what I did)
1 bag peanut butter chips (or about 1 bag crushed peppermint candies)
Preheat oven to 350 degrees. Line baking sheets with parchment or silpat.
In a small bowl, whisk together the flour, cocoa, baking soda and salt. In the bowl of a mixer, beat the sugar and butter until combined and fluffy. Add eggs and the extract you’re using and mix again. Slowly add the flour to the butter mixture- it will be messy. Reese’s bag says to do it in several parts, I always dump it in, as my approach to baking really is pretty loose. Stir in the chips or peppermints.
Drop by spoonfuls onto cookie sheets and bake 8-9 minutes. Leave some space between them as the will spread and puff up while baking. They will then also fall a bit when you take them out, which is ok.