Creating for Others

I have gotten good at setting goals of different sizes. As a writer of book-length works, I know how challenging it is to keep writing without anything to show anyone, partly because I know the less I talk about my projects, the more likely I am to finish them. It's all in the story telling.

However, I have realized that cooking and baking for others is one way to quickly have something to share, whether it be through actually feeding people or sharing photos online. While I'm in the thick of writing (or seeking an agent for an already-written manuscript– or both), cooking and baking fulfill a need for me to share.

Whether I do it through a dinner party or pool party, or by making treats for Greg's girls soccer team, it allows me to enjoy making something– and the challenge of sometimes making something new– while also letting others enjoy it. And that takes off the sometimes frustration and/or depression that sets in when a writing project is taking a long time to share.

We might have one big goal we're working on but if we also ad smaller goals– that might not be directly related to the big goal but provide another outlet– we'll find we're happier. And happy to share.

Dark Chocolate Molasses Cookies

Because sometimes we need to mix things up. Slowly I'll be incorporating my Chef Chelle recipes here.

Makes 24 cookies

3.5 ounces dark chocolate bar

1 cup packed dark brown sugar

6 tablespoons vegetable oil

6 tablespoons butter, softened

¼ cup molasses

1 ½ teaspoons vanillas extract

1 large egg

2 cups brown rice flour

1 teaspoon baking soda

Preheat oven to 375 degrees. Pulse dark chocolate bar in food processor until finely chopped, set aside. Place dark brown sugar, vegetable oil, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add molasses, vanilla, and egg; beat until well combined. Combine flour and baking soda, stirring with a whisk. Add flour mixture to sugar mixture, beating at low speed until almost well combined. Add chocolate, beat at low speed until well combined. Spoon dough by rounded tablespoons onto prepared cookie sheets (parchment paper or non-stick spray). Press gently for flatter cookies. Bake 12-13 minutes or until the edges are barely browned. Cool cookies on the pan for 3 minutes and then place on a wire rack to cool.