"Boscoe Bakes"......Gingersnap Raspberry and Grand Marnier Ganache Sandwiches

I've found that it is infinitely more fun if I just open up my "Cookies" Book and pick a cookie recipe at random, as opposed to the structured format that I mentioned earlier....i.e.......start at the beginning and work through to the end. And since all of this is supposed to be about fun, I'm going to maintain this approach from now on.  So random it is...........and tonight's selection from Martha's "Cookies" is "Gingersnap Raspberry Sandwiches" on page 103.  This subtle gingersnap was a wonderful choice. It is scrumptious with the raspberry jam, and very decadent with the Chocolate Grand Marnier Ganache. Enjoy!

"Boscoe Bakes".....Chewy Chocolate Gingerbread Cookies

The weatherman lied.......Instead of sunny and breezy, we wound up with damp and drizzle.  So instead of making Meringue Porcupines as promised, I had to change gears and choose something more suitable. Well, that cookie featured on the cover is irresistible for sure, in fact it is so alluring that it wound up being chosen for today's cookie bake off. This Chewy Chocolate Gingerbread Cookie is without a doubt a classic example of "understated elegance".  As Martha mentions, these gems have the sophisticated attributes that would appeal to adults, while at the same time exuding the childhood attractions of chocolate and gingerbread. I must admit that these morsels are highly addictive, and have now been added to my repertoire as well. Note: This recipe can be found on page 67 in Martha Stewarts' "Cookies".

Learning to be a "Blogger" is serious work. It's even harder in a Wheelchair!

I am new at all of this, and I said so from the get go. Believe me, I've been cruising around the web visiting other blogs and trying to get a feel for where I would "fit" in and shine in my own right. Along the way, I've discovered there are "blog" schools, all kinds of "do's" and "don'ts," serious blogs, boring blogs, self-righteous blogs, horrible blogs and even "blogging blogs". There are "ad" blogs, happy blogs, sad blogs, and blogs that have nothing to do with food whatsoever, but list themselves as food blogs just the same. And the number of food blogs is multiplying at a phenomenal rate. Not too long ago, there were celebrity chefs who used to scoff at food bloggers, and now are blogging themselves. Is there any end in sight? And how will you stand out in the crowd of thousands, possibly millions of bloggers blogging this very second? Will "type" and "sniff" blogging be the wave of the future? Who knows. All I do know is that everytime I visit one of my favorite fellow bloggers sites, I get a sudden rush, grab my apron and spring into action. "Ellen" hears music........ and starts to dance, I see a great recipe...and start to cook. But for me.....springing into action is a bit of a challenge, since I am operating out of a wheelchair.

Yes, you heard (read) right, a wheelchair. This is the second time in less than a year I've undergone major reconstructive foot surgery (triple arthredosis) and have wound up confined to a wheelchair, walker and hospital bed. However, my passion to cook and bake would NOT allow me to sit still, and much to the chagrin of my surgeon, nurse, physical therapist, etc. I've been able to create techniques that allow me to do just that.........cook and bake. And, I realized that there must be thousands of people out there who have wound up in wheelchairs and just given up. I spoke with a new acquaintance recently and he said the idea of cooking and baking was very intimidating from a wheelchair. I explained some of the safe techniques I've discovered along the way, and now he's begun to experiment and have fun. So now, I am focused on the process of producing a cooking and baking series for handicapped people who have quit the kitchen out of fear, and want to once again enjoy their passion. It's very much in the beginning stages, I have no start up capital, but I do have some interest (best wishes actually) from people at the Food Network and an accomplished producer on the West Coast. I am looking for input and advice from those of you out there who might be in the same situation, or know of someone who might just benefit from my experiences to date. I will begin to photo my step by step procedures shortly, followed by a video or two in the near future. So stay tuned..........and off I go. I've got cookies to make.

P.S. The aggressive neurological disease that developed a few years back will eventually leave me permanently confined to a wheelchair. However, until that day arrives (and I'll fight like hell to keep it at bay) I will once again be walking around normally in the next month or so, and will use that "borrowed" time to study, research and do all that I can do to make this proposed series become a reality. I don't know how much time these surgeries have bought me, but will use every waking and walking hour to ensure a better future for all of those who are handicapped and want so desperately to celebrate their passion in the kitchen again.

Time to Share......My First Chocolate Recipe

Many people have asked me for my recipes, and one that a lot of people crave are my chocolate chip cookies.  I've got grown "groupies" who call in the middle of the night wanting to know if I have a stash in my freezer.  Cinnamon and a hint of orange nicely highlight the rich chocolate chips in this crisp cookie. These freeze well and make a mean Chocolate Chip Ice Cream Sandwich. 

"Boscoe The Cookie Doctor's... Chocolate Chip Cookies"

• 1 Cup (2-4 oz. sticks) unsalted butter at room temperature
  
• 1 Cup Granulated Sugar
  
• 3/4 Cup Light Brown Sugar Packed Tightly
  
• 2  Eggs at room temperature
  
• 1 Teaspoon Grand Marnier (or fresh squeezed orange juice)
• 1 Teaspoon Vanilla Extract
• 2-1/4 Cups All Purpose Flour
  
• 2 Teaspoons Baking Soda
  
• 1 Teaspoon Baking Powder
  
• 1 Teaspoon Salt
  
• 3 Teaspoons Cinnamon
  
• 3 Cups semi-sweet chocolate chips (Ghiradelli or equivalent)
  

Preparation

In the bowl of a stand mixer, or by hand, cream together the sugars and the butter. Mix in eggs (one at a time) and incorporate thoroughly. Add the Grand Marnier (or orange juice) and vanilla extract. Scrape down sides of the bowl,  mix well and set aside.

Sift together the flour, baking soda, baking powder, salt and cinnamon. Combine 1/2 of the dry mixture with the butter mixture and mix thoroughly. Repeat with the remaining half of the dry ingredients.  Scrape down sides and mix again to thoroughly incorporate. Stir in the chocolate chips and mix well.  Cover dough with plastic wrap and chill 2 hours till very firm and ingredients have a chance to ripen.

Preheat oven (convection**) to 350.  Place scoop (2-3 large tablespoons) of dough on baking sheet and space 3 inches apart. Flatten cookies with the palm of your hand and shape into rounds. Bake for 12 minutes, or until brown around the edges. Cool on baking sheet 2-3 minutes and then remove to wire rack to cool completely. 

**If using a conventional oven, bake the cookies at 350 for an additional 1-2 minutes for the same results.

ENJOY