December 2024

The time of year for cookies

General /

I have been a bit delinquent in getting research done and articles drafted. First, there has been too much Christmas in getting my home decorated for the neighborhood light challenge and then having to do my daughter’s house as well and then that has been too many doctor visits which take mental priority if not a great deal of time. I am thinking of taking the rest of the year off and getting back into it after the New Year. Since this basically for me it should not be a bid issue. If my there followers are upset, please let me know.

In the short term, this is the time of year for cookies. So I have gather some of my favorite chocolate chip cookie recipes for your use. I expect samples delivered from all that put these to use. I completed my first batch Monday night.

Kahlua Chocolate Chunk Cookies

Serves:  about 34 medium cookies

Ingredients

  • 1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces
  • 7 tablespoons softened butter
  • 1 large egg, beaten
  • 4 tablespoons Kahlua or other coffee liqueur
  • 3 tablespoons instant espresso or instant coffee crystals
  • 1 tablespoon ground coffee beans
  • 1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
  • 4 ounces walnut pieces

Directions

Preheat oven to 375 degrees F.

Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve

Reduced-Fat Oatmeal-Raisin Cookies

Ingredients

  • 1 cup raisins; 1/2 cup chopped fine, 1/2 cup left whole
  • 3/4 cup water
  • 6 tablespoons unsalted butter
  • 1-3/4 cups old-fashioned oats
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla

Directions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Combine chopped raisins and water in a small saucepan and bring to boil. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes; let cool.

Melt butter in a large skillet over medium heat. Add oats, and cook stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 more seconds; let cool.

Combine flour, baking powder, baking soda and salt in a small bowl. In a large bowl, whisk sugar, egg and vanilla until smooth. Stir in whole and plumped raisins, oat mixture, and flour until just combined.

Roll 2 tablespoons of the dough into 1-1/2″ balls and place 2 inches apart on prepared baking sheets. Gently press the balls with measuring cup until they are 1/2″ thick discs. Bake cookies until edges are light golden and centers are just set, 13 to 16 minutes, switching and rotating baking sheets halfway through the baking. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.

The cooled cookies can be stored in an airtight container at room temperature for up to 3 days.

Zoë’s Perfect Chocolate Chip Cookies

What makes a chocolate chip cookie “perfect” might be subjective, but these oversize cookies from baking pro Zoë Francois are undeniably delicious. François’s recipe yields four-inch, chocolate-packed cookies with golden crisp edges and chewy interiors. They’re classic yet sophisticated thanks to  complex brown sugar notes, an infusion of vanilla, large chunks of bittersweet chocolate, and a balancing bit of flaky salt. For fans of crisp-yet-chewy cookies that don’t skimp on the chocolate, they’re perfect, indeed. 

Ingredients

  • 2 2/3 cups (about 11 1/3 ounces) all-purpose flour
  • 1 1/2 teaspoons kosher salt (such as Diamond Crystal)
  • 1 1/4 teaspoons baking soda
  • 1 1/2 cups lightly packed light brown sugar
  • 1 cup granulated sugar
  • 3/4 cup (6 ounces) unsalted butter, at room temperature 
  • 1/4 cup shortening
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 8 to 12 ounces (60% cacao) bittersweet chocolate, chopped in largish (1/4 to 1/2 -inch) chunks (about 1 1/3 to 2 cups chopped)
  • Flaky sea salt, for sprinkling (optional)

Directions

  1. Whisk together flour, kosher salt, and baking soda in a medium bowl. Set aside.
  2. Beat brown sugar, granulated sugar, butter, shortening, and vanilla with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes. Add eggs, one at a time, beating on medium speed until incorporated, 15 to 30 seconds. Add flour mixture all at once; gently stir with a spatula just to slightly combine then beat on low speed until just incorporated, about 30 seconds to 1 minute (see Note). Beat in desired amount of chopped chocolate. (You may need to give the bowl a couple of swipes with a rubber spatula at the end to make sure the chocolate is evenly distributed.)
  3. Line a baking sheet with parchment paper. Scoop dough using a (3-tablespoon) spring-loaded cookie scoop onto prepared baking sheet. (You can make the cookies larger or smaller, but it will affect the baking time, the amount cookies need to be spaced on baking sheet, etc.)
  4. Chill scooped dough in refrigerator until chilled, at least 30 minutes or up to 24 to 36 hours. Preheat oven to 375°F.
  5. Space six chilled cookie dough portions at least 3 inches apart on a parchment paper-lined baking sheet; lightly sprinkle with flaky sea salt, if using.
  6. Bake in preheated oven until golden brown and slightly puffed, about 12 minutes. (For more uniformly round cookies, place a 4 1/2-inch round cutter around 1 cookie immediately out of the oven. Move the round cutter in a clockwise motion making contact with the edges of the cookie in the process until desired round shape is achieved. Repeat quickly and as needed. Alternatively, use a small offset spatula or butter knife to nudge cookies into a rounder shape.) Let cookies cool on pan on a wire rack 5 minutes. Transfer to a wire rack and let cool completely, 30 minutes. Repeat as needed with remaining dough portions.

Brown Butter Chocolate Chip Cookies

In the realm of cookies, it doesn’t get much better than chocolate chip with brown butter. The butterscotch-tinged dough is a perfect complement to the dark chocolate.

Ingredients

  • 1 cup (2 sticks) unsalted butter 
  • 2 1/2 cups (about 10 5/8 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 3/4 cup bittersweet chocolate chips, morsels, or discs (about 60% cacao)
  • 1 (3 1/2-ounce) bittersweet chocolate bar (about 70% cacao), chopped
  • 1/2 teaspoon flaky sea salt, such as Maldon

Directions

  • Gather the ingredients.
  • Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes. Immediately pour into a heatproof glass bowl; cover and chill until solidified, about 1 hour. (For quicker cooling, place in a freezer-proof bowl and freeze about 30 minutes.)
  • Meanwhile, preheat oven to 350°F. Line three large baking sheets with parchment paper and set aside. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside.
  • Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes.
  • Add eggs and vanilla; beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chocolate.
  • Using a 3-tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets (do not flatten). Sprinkle with flaky sea salt.
  • Place two of the baking sheets on separate racks in preheated oven and bake until edges of cookies are lightly golden and set, 12 to 14 minutes, rotating pans (top to bottom) halfway through bake time. Let cookies cool on pans 10 minutes; transfer to wire racks. Bake remaining sheet of cookies until edges are lightly golden and set, 12 to 14 minutes, repeating cooling process. Serve cookies warm or let cool completely, about 15 minutes.

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What Is Happening in Syria?

Articles /

If you are confused about what is happening in the Middle East as I am, here is an article that tries to put most everything into some sort of perspective. Usually when we get reports in the news about this region, it covers one entity or another whether is it Isreal, Iran, Hamas or others. So, trying to grasp a view of the whole region is difficult.  This article tries to make some sense of it and put all the players in some perspective including the US and Russia.

Here is a synopsis (written by a third party) of the article and the article can be found here

What Is Happening in Syria?

The fall of Assad’s regime in Syria has left a power vacuum, and now a host of players—both regional and global—are vying for influence. This dramatic shift isn’t just about Syria; it’s a high-stakes chess game reshaping the Middle East and rippling across global geopolitics.

What’s Happening on the Ground?

Assad, once propped up by allies like Iran, Hezbollah, and Russia, lost their critical support. Iran’s influence was weakened by military setbacks and the loss of Hezbollah as a reliable force. Russia, distracted by its war in Ukraine, scaled back its involvement, leaving Assad vulnerable. Without this backing, his regime collapsed quickly.

Filling the void is Hay’at Tahrir al-Sham (HTS), a group that has evolved from its extremist roots as an Al Qaeda offshoot into a dominant force. HTS swept through key regions, including Damascus and much of the west, in a matter of days. They’re now the most powerful force in Syria, but far from unchallenged.

The Regional Players and Their Goals

Syria’s turmoil has drawn in neighboring powers, each with their own interests and objectives:

  • Turkey: Turkey opposes both Assad’s regime and Kurdish forces in the north. The Turks fear Kurdish autonomy could inspire separatist movements among their own Kurdish population. Simultaneously, Turkey wants to stabilize northern Syria to manage the return of millions of Syrian refugees. While Turkey is a NATO ally, its interests often conflict with those of the U.S., especially regarding support for Kurdish forces.
  • Iran: Iran once saw Syria as a crucial piece in its strategy to project power to the Mediterranean. By supporting Assad, Hezbollah, and Hamas, Iran hoped to secure influence across the region. Now, with its proxies weakened and its military focus diverted, Iran’s influence in Syria is waning.
  • Israel: Israel has seized the opportunity to eliminate potential threats. In recent weeks, it has neutralized Syrian air defenses, military bases, and weapons facilities to ensure that any future Syrian government poses no threat to its borders. Israel’s priority is securing its own position in the region, regardless of who takes over Syria.
  • Russia: Russia initially used its involvement in Syria to assert itself as a global power and secure a critical naval base at Tartus. With its military tied up in Ukraine, Russia has largely withdrawn, but it’s likely to hold onto the naval base for strategic reasons.
  • The U.S.: The U.S. has long supported Kurdish forces in northeastern Syria, but its role is shrinking. Under Trump’s leadership, America appears set to limit its involvement further, leaving local players to determine Syria’s future.
  • Saudi Arabia: Historically backing Sunni rebels against Assad, Saudi Arabia’s role has been more subdued lately. As long as a Sunni-led government emerges, Riyadh is unlikely to push deeper into the conflict.

What’s Next for Syria?

Syria is fragmented, with HTS controlling key population centers, Kurdish forces holding the northeast, and Turkish-backed groups operating along the northern border. The U.S. maintains a base in the southeast, while Druze rebels and other groups have claimed parts of the south. It’s unlikely that any single faction will dominate soon.

Three possible outcomes loom:

  1. Continued Civil War: Rival factions could keep fighting, extending the chaos for years.
  2. External Influence: Countries like Turkey or Saudi Arabia might step in to shape Syria’s future, though neither is keen to commit heavily.
  3. Decentralized Governance: A loose federation of autonomous regions may emerge, with HTS leading a Sunni Muslim state in the west but limited centralized power overall.

The Big Picture

This isn’t just about Syria. It’s about the shifting balance of power in the Middle East:

  • Iran’s loss of influence marks a setback in its regional ambitions.
  • Turkey is asserting itself as a key regional player, with growing military and political clout.
  • Israel’s position is stronger than ever, as it has neutralized threats and strengthened ties with Arab states like Saudi Arabia.

For Syrian refugees across the Middle East and Europe, this power shift may offer a chance to return home. However, the big question remains: Will this new era for Syria bring peace and progress, or is it the prelude to yet another turbulent chapter? Only time will tell, but the stakes are high, and the world is watching closely.

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Eastern Europe Is In The Crosshairs

Articles /

I found this article an interesting follow up to the material on Russia and its potential for further expansion in Eastern Europe. Some of this was alluded to both fiction by Brad Thor and posts in several blogs along with articles in the Wall Street Journal. It is also an interesting follow up to my post Fiction Mirroring Real Life.

Eastern Europe on the Brink: Preparing for What Comes Next

The election of Donald Trump in 2024 has sent shockwaves through Eastern Europe, where fears of a diminished U.S. role in NATO loom large. Poland and the Baltic states, already under pressure from an aggressive Russia, are bracing for a future where they must defend themselves without America’s full support. At the heart of this uncertain future is Ukraine, likely facing a forced peace deal that would leave Russia emboldened and its neighbors vulnerable.

This moment is a turning point for Eastern Europe. Leaders in the region are grappling with profound questions: How do they prepare for a post-Ukraine conflict reality? What does a diminished American presence mean for their security and sovereignty? And how do they avoid becoming Russia’s next target?

The stakes couldn’t be higher. Russia has already signaled its willingness to escalate, from firing nuclear-capable missiles to targeting NATO facilities. Meanwhile, Eastern Europe’s nations are left to take the lead in their own defense, with Poland stepping into an unprecedented role as a military and economic powerhouse.

The parallels to Brad Thor’s Shadow of Doubt are striking. Thor’s fictional Russia, led by Peshkov, faces demographic and economic collapse, driving aggressive expansionism. In real life, Putin’s Russia exhibits the same vulnerabilities, including declining birth rates, brain drain, and staggering war casualties. Both the novel and current events explore the same dangerous question: How far will a desperate Russia go?

Explore the Fiction-Reality Connection Here

As Europe stands at a crossroads, this article dives deep into the risks and opportunities ahead. Whether it’s Poland’s growing military might or NATO’s uncertain future, one thing is clear—Eastern Europe must prepare for whatever comes next.

Here is the article by Michal Kranz

Eastern Europe Is In The Crosshairs

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