Beginning Again

Wow, I can’t believe how long it’s been since my last post!
One thing that I’m quickly learning through my higher-education experience is that final-exam preparation for an English major is a bit more involved than the late-night cramming sessions that usually accompany this hallowed, college tradition. Instead of test-prep, my past few weeks have consisted primarily of in-depth literary analysis and writing a seemingly endless stream of papers.
But, now that my required list of writing assignments has been completed, I’m raring to start posting on a much more regular basis! Because so many blog-worthy events have taken place since my last post, I’ll be trying to bring you all up to speed with a series of rapid-fire postings that should give you a tiny glimpse into The Scholar’s Garden!

First up is a recipe that I’ve been dying to share ever since I wrote “An Overture to Proliferation.” I mentioned at the end of that particular entry that, if they passed a rigorous taste test, I would share the instructions for making a batch of white chocolate, cranberry cookies. Well, they were a hit at home and at school, so I am honor-bound to share the recipe!

White Chocolate Cranberry Cookies

What You’ll Need:

2 Greased Cookie Trays

1/2 cup/ 1 stick of softened butter

1/2 cup of packed brown sugar

1/2 cup of white sugar

1 egg

1 tablespoon brandy (Since our house is almost entirely devoid of alcohol, save for a lone bottle of white cooking wine, I replaced the brandy with vanilla and they turned out just fine.)

1 and 1/2 cups of flour

1/2 teaspoon of baking soda

3/4 cup of white chocolate chips

1 cup dried cranberries (raisins or currants would probably work extremely well, too- or, you could experiment with whatever dried fruit you have lying around your kitchen!)


1. Preheat your oven to 375° F

2. Mix together the butter, brown sugar, and white sugar until smooth (an electric mixer will expedite this step).

3. Combine the flour and baking soda and pour into the original sugar mixture.

4. Add the white chocolate chips and cranberries to the dough, mixing thoroughly.

5. Drop spoonfuls of the cookie dough onto your greased cookie trays (these cookies had a tendency to hold fast to the tray, so, in this case, an above-average amount of cooking spray is recommended).

6. Bake for 8-10 minutes (don’t let them get too crispy in the oven, they’ll harden as they cool)

7. Leave the cookies on the trays for about 1 minute, and then transfer them to wire racks to finish cooling.

And there you have it! If you’re in the mood for a sweet snack with a tart undertone, these cookies can’t be beat!

Well, that’s the end of my first catch-up post! Tune in next time for the exciting arrival of the bees (yes, they did finally arrive!)!

Happy Baking!


One response to this post.

  1. These look yummy, Nate. These should help with the studying!


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