Rae Bates

Snow Day Fun

As I write this, the weather has been more fall- or spring-like. We haven’t had a day with enough snow to close schools or cause much travel difficulty. It’s likely to happen, though. After all, we live in northern Indiana.

What do you do when you’re stuck at home for a snow day? Since The Furry Guy is usually in charge of clearing the driveway, I generally start by making hot cocoa to warm him up once he’s done. If we don’t already have a full cookie box, I’ll do some baking.

I’m able to do a lot of my work from my laptop, so I’ll get some work done. I’ll also do some reading.

What about you? Do you go out and play in the snow? Do you play games? Do you take it as a rest day or a work day?

Since I live in the geographical center of nowhere, a snowstorm can strand me for a few days. Since I can get stranded without a way to get to the store, I stock up in the fall. I make sure I have extra flour and milk. I also lay in a few cartons of Egg Beaters and an extra loaf or two of bread. I store all of this in our freezer.

Here’s one of my favorite winter day recipes. I usually have all of the ingredients on hand, so it’s something I can make without advance notice.

May your week ahead be filled with sunshine.

Chocolate Chip Cookies

1½ c + ⅛ c flour
½ c spelt
½ t salt
½ t baking soda
1 c brown sugar
½ c sugar
¾ c butter (melted and cooled)
1 egg + 1 egg yolk
2 t vanilla
2 c chocolate chips

Preheat oven to 325°F.

Blend dry ingredients (first 4 ingredients).

In a mixer combine sugars and butter. Add in egg, yolk, and vanilla. Slowly mix in dry ingredients.

Stir in chocolate chips.

Drop by medium scoop (or rounded teaspoon) onto a baking stone or cookie sheet. Bake for 14-19 minutes, or until golden brown. Let cool on stone or cookie sheet for 2 minutes before moving to a cooling rack.

Notes:
If you don’t have spelt (a cousin to wheat), you can use all all-purpose flour.

During Christmas,I often substitute 1 c of dried cranberries for 1 c of the chocolate chips. I soak the cranberries in orange juice overnight, then drain them before adding. I also up the flour to 1¾ c + ⅛ c and use orange extract in place of the vanilla.

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Rea Bates is an Independent Consultant with the Pampered Chef. You can see her Facebook Page by clicking HERE. Her column appears each Sunday in Peru Indiana Today.