On Friday afternoons, I "assist" with a Creative Writing Group at an innovative school for the arts. This high school provides students with the tools necessary to succeed at college as well as an atmosphere that encourages creative and innovative expression.
As I walk down the art-adorned halls, I see students working together in their science classrooms and sculpting shapes in their art studios...I hear music coming from the auditorium, and I listen to students and teachers collaborating to craft their own learning journeys.
It's inspirational. It has made me want to teach high school again.
So last Friday, while a group of precocious 15 and 16 year old students discussed which David Lynch film they liked best, I sat and watched. I let myself marvel at their passion and their creativity. The younger we are, the easier it is to tap into these elemental parts of ourselves.
I didn't contribute much because these kids are bright and engaged...they dominate discussion, as they should. But I did bring in Cookie Cups, and I received more praise for my baking than I've heard since I started this blog in January. They were smitten kittens. And I, of course, was thrilled.
They will love you. And you in turn will feel inspired.
This recipe (like many other great things) has its home in Brooklyn. When Ryan and I visited New York last May, we met a delightful man who had just quit his job as a lawyer to bake cookie cups all week long.
I asked to take a picture with him because he's another one of those people that reminds me to do the things that I love.
But I chose to stick with a classic: chocolate chip cookies with peanut butter frosting.
So please make these, and eat these, and share these with the people that inspire you to follow your heart.
1 1/2 cups All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup butter (1 stick) softened
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
1/2 cup chocolate chip cookies
1. Preheat your oven to 350 degrees Farenheit. Lightly grease a 24 mini-muffin tin.
2. Combine flour, baking soda and salt in a small bowl and set aside. In a medium bowl, beat together the butter and the sugars until fluffy. Add in egg and mix until well combined. Stir in vanilla and then gradually stir in your dry ingredients. Mix with a large wooden spoon until cookie dough forms.
3. Using a teaspoon, place rounded ball of dough into each tin. You will have leftover cookie dough (which is never a bad thing).
4. Bake cookie cups for 10-12 minutes or until light golden brown.
5. Remove from tins to wire rack and allow to cool completely before frosting.
Peanut Butter Frosting
1/3 cup Peanut Butter
1/2 stick Butter, softened
1/2 cup Powdered Sugar
1. Cream ingredients together with a mixer until smooth and fluffy. Pipe onto cooled cookie cups and enjoy!
Anecdotes and Apple Cores