In our neck of the woods, Santa Claus and Christmas trees are the main attractions, and for many, the vacations are just around the corner. In a nod to last month’s cross-cultural theme, we wish you all the very best for Hanukkah, Christmas, Dong Zhi, Cavalcade of Lights or any other tradition dear to your heart. What’s certain is that the whole of humanity comes alive every year at this time of year, with hectic times, sweet moments, music and good food too!
Inspiration for your coachees
The desire for a break collides with the need to take stock, to finish and to finish and start again. In the spirit of the “side-steps” that mark our profession, a proposal – to take a step back – inspired by Kwanza which invites us to celebrate over several days. Perhaps a recipe to share with your coachees?
Here are the 7 days of celebration and their meanings:
- December 26th Celebrate unity (Umoja)
- December 27th Celebrate self-determination (Kujichagulia)
- December 28th Celebrate teamwork (Ujima)
- December 29th Celebrate economic cooperation (Ujamaa)
- December 30th Celebrate a sense of purpose (Nia)
- December 31st Celebrate creativity (Kuumba)
- January 1st Celebrate faith (Imani) in the sense that suits you
If you feel like it this year Chinese New Year will be on January 29 – Year of the Snake – with festivities running from February 10 to 25. It’s the perfect opportunity to prolong the pleasures.
A recipe for pleasure and sharing
After a bit of reflection, we’ve come up with another type of recipe, one that’s all about comfort, with the added bonus of sharing US culture. The recipe for cookies to leave by the tree with a glass of milk for Santa on his rounds!
It’s a classic. The only variation is on the coconut, tested and approved by yours truly. When Julia Child and Irma Rombauer met, they may have been discussing this very recipe as it appeared in the 1943 edition of The Joy of Cooking. Joy of Cooking is THE cookbook to be found in every American home.
There’s no better treat than a warm, melting chocolate chip cookie. There aren’t many high-quality chocolate chips in France, but there are quite a few high-quality kitchen chocolate bars. So we recommend you buy bars and cut them into pieces – it makes the muscles!
An essential key to good ingredients(organic blond sugar, not white) and keep an eye on baking – when the edges are golden, it’s time to take them out of the oven!
Melt-in-the-mouth cookies for kids of all ages!
INGREDIENTS
- 145 gr. unbleached all-purpose flour
- 6 gr. yeast
- 30 gr. grated coconut
- 120 gr. softened butter
- 50 gr. brown sugar (preferably organic)
- 50 gr. brown sugar (preferably organic)
- 1 large egg (or 2 small ones)
- 2 gr. salt (or use salted butter)
- 6 gr. vanilla
- 150 gr. homemade chocolate chips (dark, milk or white, or a trio)
Optional ingredients: 50g walnuts, caramel, oatmeal… (in this case 2 eggs)
PREPARATION
Method
- Whisk together the flour and baking soda.
- Beat together butter, sugar and light brown sugar. Wait until the mixture is creamy.
- Add the egg, salt and vanilla.
- Gradually add the sifted flour mixture and mix well.
- Stir in the chocolate pieces (add optional ingredients if you wish).
- Use a teaspoon to drop spoonfuls onto parchment paper. If you wish to bake later, roll out a large sheet of parchment paper. Place the dough on top in the shape of a small baguette (see image), twist the ends into a papillote, then leave to rest in the fridge until hardened. When you’re ready to bake, cut slices with a knife. You can even freeze some of them, because the best cookies are the ones that come out of the oven.
- Bake at 180° C for 8 to 10 minutes. The cookies are done if the edges are golden, even if the middle doesn’t look quite ready.
Taste and enjoy this moment of relaxation!
Wherever the season takes you, come back refreshed and ready to embark on new adventures together.