As you might have noticed, I’m still so completely in love with the new lens my husband got me for Christmas. The Nikkor 50mm 1.4, oh it is dreamy. I think that the only time it has left my camera since Christmas day is when my husband has borrowed it to use himself.
Yesterday was our 4th anniversary, we didn’t do anything special on the day though. Amidst life related stress and my having some dental work done, poor planning on my part, there didn’t seem to be any time for celebration. Tonight, however, all three of us will be going out to eat at a Japanese Noodle Bar in town. I adore the food at this place, I’ve tried re-creating it at home but it’s just not the same. Plus, the server wouldn’t tell me the secret recipe for their fabulous iced tea… so I will have to get myself some more… in the interest of research, obviously.
I’ve completed 3 days of my 365 days project, last night trying out some flash photography to take a portrait of my husband. Both of those, flash and portraits, are not my strongest areas of photography but I was thinking that this year I’d attempt to improve a lot in that area and work with light, both natural and artificial, better than I have been in the past.
I have Mikey sitting next to me while I write this. He just leaned over, pointed at the above photo and said, “Look! Daddy!”
Anyway, food anyone?
I made these chocolate gingerbread bites to take with us for the New Year’s Party we attended. I’ll admit that Mikey and I ate about a quarter of them though, before they even made it off of the cooling rack. I’ve made a couple of alterations to the original recipe, nothing major though.
Chocolate Gingerbread Bites
Modified, barely, from a recipe posted by The Parsley Thief
1/2 stick butter, melted (I used salted because it was all I had) (and extra for the pan)
1/4 cup unsweetened cocoa powder (and more for the pan)
3/4 cup unbleached all purpose flour (you can use regular all purpose flour, I just happen to prefer unbleached)
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 cup dark brown sugar (packed)
1/4 cup unsulphured molasses
1 large egg
1/4 cup sour cream
1/2 cup chocolate chips (I used milk chocolate because I accidentally bought the wrong kind, but either milk chocolate or semi-sweet is fine. I’d probably go for the semi-sweet if I were to make these again.)
powdered sugar (for dusting)
Preheat the oven to 350F and grease an 8×8 brownie pan with butter. Line the pan with parchment paper, leaving a slight overhang, and grease the paper with butter. Dust the pan with cocoa powder and tap out any extra.
In a medium bowl, whisk together the cocoa powder, flour, spices and baking soda. In a separate bowl, mix together the brown sugar, butter, eggs, molasses and sour cream. Add the dry ingredients to the wet and mix until just combined. Stir in the chocolate chips and pour into the prepared pan.
Smooth out the top and bake for 30 minutes, or until a toothpick inserted into the middle comes out clean. Rotate the pan halfway through the cooking time.
Transfer pan to a cooling rack. Then, when completely cooled, remove from the pan and transfer to a cutting board. Slice into bite-sized squares and dust with powdered sugar.
Photograph linked at: