There’s something funny about winter weather:
when the sun comes out, temperatures plumet!
In other words, you have to deal with either dreary but reasonably cold days
or bright but horrendously cold days.
Today was one of the former, and RD could barely hide his surprise
at the reappearance of that shiny object in the sky.
(I think he was made most happy by the fact that he could chase his shadow again.)
In celebration, I donned my trusty apron and made a batch
of Mexican Hot Chocolate Snickerdoodles
(doesn’t that name alone cheer you up?)
which bring together the flavours of chocolate, cinnamon and cayenne
in a mouth-watering, body-warming chewy/crispy cookie.
Just what’s needed on a chilly day, with a cup of tea or coffee or a glass of almond milk.
Should you wish to try them for yourself, you’ll find the very easy recipe here.
I’m having a relaxed weekend, spent for the most part in reading and writing.
My downstairs neighbours have been absent since yesterday afternoon,
so I’m enjoying the silence while it lasts…
mmm! ces petits biscuits m’ot l’air vraiment bons ! contente de te revoir sur la blogosphère.
Ils sont délicieux et tellement faciles à faire…
Je ne me suis pas absentée si longtemps, il me semble?
cette lumière est si douce…. et ces cookies très très très alléchants!
Oui!
t’as bien raison. je pense que c’est moi qui ai passé un peu moins de temps sur la bloggosphère et ça me manquait… je vais essayer c’est biscuits !
Une petite note: si tu ne trouves pas d’extrait de chocolat, ce qui est mon cas, tu peux tout simplement la remplacer par de la vanille. Autrement dit, tu mets 2 c. à thé de vanille au lieu d’une.
Donne-m’en des nouvelles!