Thursday, 26 September 2013

Where Are You Now

In limbo. That's where I am. That's where I have been for all 269 days of this year. And it feels like that is where I'll remain until I move into my own place, the university starts and my life heads somewhere again.

In the meantime I am sorting through old postcards and photographs. A pipe burst in the basement where everyone in the building stores their stuff. Nothing is inundated, the water just slowly drip-drip-dripped out onto the boxes containing old books and photo albums.

Now it is my task to sort through my great-grandmother's obsessive collection and see what can be thrown away and what should be kept. Fun fun fun.

As a distraction from sitting and sifting though damp papers I baked cookies. They should've been salted caramel Nutella stuffed double chocolate chip cookies, but I didn't have all the ingredients. It is strange how you know your own kitchen (or rather, my mother's kitchen) and by comparison cooking somewhere else does not cut it, entirely. Our kitchen at home is spacious and well-equipped. Here it is more cramped and only the most basic of utensils are available. Anything for cookies though.

Adapted from Top With Cinnamon, here is the recipe:

1/2 cup (110g) butter
1 1/2 cups (350g) light brown sugar
1/2 cup (55g) cocoa powder
2 eggs
1/4 tsp salt
3/4 tsp baking powder
2 cups (260g) all-purpose flour
1 slab of the cheapest milk chocolate, chopped into pieces
1 handful of hazelnuts, also chopped
flaky salt/ fleur de sel/ maldon salt, for sprinkling
approx. 1/2 cup (8 tbsp) nutella

Line a baking tray with parchment paper. Preheat your oven to 350 degrees F (180 degrees C)
In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chopped chocolate and hazelnuts.

Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough and fill the indentation with a small blob of Nutella (like 1/2 tsp ish). Top with a flattened tablespoon of dough, and seal the edges.

Sprinkle with fleur de sel and bake for 8-10 minutes.
And then you get this: 

Top with Cinnamon adds salted caramel or a piece of chocolate containing caramel and omits the hazelnuts in the original recipe. I couldn't find chocolate with caramel in, so that is why I replaced them with hazelnuts. It worked out quite tastily, like a harder brownie with a Nutella centre. Om nom  nom. 

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