When is the last time you really went outside and played?
When is the last time you flew through the trees?
When is the last time you ran like a fool? When is the last time you did a cartwheel?
There’s something about being at the special cabin in the woods that simplifies fun. Maybe it’s because we’re removed from typical routines or because no one is watching, or maybe because we’re just plain weird [magical]? Whatever the impetus, there we were playing outside, laughing and seeing the world from all angles. It took me back to a time when fitness was just an afternoon spent outside with friends.
Perhaps it was all the play that incited my craving for cookies. Perhaps I was transported to the time when I’d run inside with numb fingers and find a kitchen table covered in warm, fresh, gooey, chocolate-chip cookies.
One of the advantages of being a baking adult is I can make cookies when the craving hits. This time I was inspired by the ol’ cupcake form. Another advantage of being a baking adult is I can also be inspired by bourbon!
Bourbon, Cranberry & Pecan Cookie Cups
Makes 20 cookie cups
3/4 cup raw cane sugar
3/4 cup organic packed brown sugar
dash of nutmeg
1 cup organic, unsalted butter, browned
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 Tablespoons bourbon
1 egg (local/free-range)
2 1/4 cups whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted pecans, coarsely chopped (leaving a handful whole for garnishing)
1 package (12 ounces) semisweet chocolate chips (2 cups)
1/2 cup organic dried cranberries
Heat oven to 375ºF. Line a cupcake pan with natural parchment liners.
Mix sugars, nutmeg, butter, extracts, bourbon and egg in large bowl.
In a separate bowl, whisk the flour, baking soda and salt. Add the dry mixture to the egg mixture.
Stir in nuts, cranberries and chocolate chips.
Drop dough by rounded tablespoonfuls into lined cupcake pan.
Bake 15-20 minutes or until light brown.
Cool on wire rack, and go play!