Quite a workout!

So last week we had our little granddaughter Taylah and she and I cooked and baked together. It was fun.

We made a beef stew, baked bread, an apple cake, apple turnovers, icecream and choc chip cookies. The sweets were sweetened with Monk Fruit and I used sugar free choc chips.

I have included the recipe I used for cookies because I will be baking them again. Chris loved them!

Basic Cookie Dough: 1 cup butter, room temperature 1 1/2 cups confectioners’ sugar 1 egg 1 teaspoon vanilla 2 1/2 cups all-purpose flour. Blend butter, sugar, egg and vanilla thoroughly. Add flour and mix well. 

Slice the rolls into 1-1/8 inch slices, bake at 375*F til done, 5-7 minutes. Touch the cookies with your finger lightly and if there is no imprint left, they’re done. To Use Frozen Dough Without Additions: Defrost dough slightly or completely in the refrigerator. Slice dough into 1/8-inch slices. Bake on ungreased baking sheet 5 to 7 minutes. Test for doneness by lightly touching the cookie with your finger, if no imprint remains, they’re done.

We have been here since Christmas and this kitchen has never been so busy! It is a large kitchen and I thoroughly enjoy working in it!

I had to have a nana nap after a baking or cooking session, but Taylah understands that I need to do that. She even knows what fibromyalgia is which is a blessing.

She stood on the stool, donned in my smaller pair of rubber gloves and washed some dishes while I had forty winks. Smart little lassie knows that not only did my kitchen get a workout; so did her nana!