Meanwhile, Back in the Kitchen

I wouldn't have believed how good these cookies are. They're more trouble than brownies, but I am not in love with brownies. I am in love with these. From Cook's Country. Chocolate Brownie Cookies Makes 20 Step 1 5 ounces flour 3/4 ounce Dutch-processed cocoa powder 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon table salt Preheat oven to 300°. Whisk all together, set aside. Step 2 10 ounces bittersweet chocolate, chopped, divided 3 tablespoons vegetable oil 1 tablespoon butter 2 tablespoons whole milk Microwave 6 ounces chocolate, oil and butter in medium bowl at 50 percent, stirring halfway through, until melted. About 3 minutes. Whisk milk into chocolate until combined. Step 3 7 ounces sugar 2 large eggs Whip in stand mixer on medium-high until very thick and pale, about 4 minutes. Whisk in chocolate mixture by hand until uniform. Fold in flour mixture until thoroughly combined. Fold in remaining 4 ounces chocolate. Step 4

We recently discovered this delicious Latin American drink which seems like a good equivalent to eggnog. If eggnog were a coconut delight. This is from Cook's Country. Coquito Serves 8-10 Step 1 1 15-ounce can Coco Lopez cream of coconut 1 14-ounce can coconut milk 1 12-ounce can evaporated milk 1-1/4 cups gold rum 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Whisk all ingredients together in large pitcher until combined. Refrigerate for at least 1 hour or up to 3 days. Step 2 Just before serving, working in batches, transfer cream of coconut mixture to blender and process until slightly frothy, about 1 minute per batch. Serve over ice, garnished with extra nutmeg.