We did it. We moved our first born child into the big apple. I can only say how relieved I am that we are on the other side of the move. Before the move, my mind raced with worries, concerns, startling moments of panic as to whether or not she would be living in a safe and clean environment.
All went smoothly and we were smitten with her new place, her roommates, her street…everything. I sit here in my kitchen now remembering the ball of nerves I was before the weekend. This isn’t her first grown up apartment move (the second) but it certainly is the biggest move being that she had to comb through myriad possibilities in NYC as well as its boroughs. It always seems like her moves involve soaring temperatures with high humidity that leave us in a drenched pool of sweat by the end of the day. NYC delivered its best scorching temperatures over the weekend…trying ever so hard to match those of Austin, Texas. The concrete was radiating heat waves all arounds us and truth be told…it gave us an excuse to indulge in a most delicious Thai iced coffee over a much needed and relaxing lunch break.
She and her roommates settled into the sweetest apartment in Brooklyn. They have the 3rd floor of a beautiful stone building that is well cared for, on a quiet residential street with lots of shopping and restaurants a few blocks away. I lived in NYC eons ago as a young 20 something but I had never ventured out to this borough. Today, Brooklyn has a reputation as being quaint, stylish, and fun. After having spent the weekend walking around her new neighborhood, I would certainly agree. We are so excited to finally get her settled up here on the east coast having left her behind 3 years ago in the south to finish college in Texas when we decided to move up here to New Hampshire.
I wanted to bake something sweet to give them all a treat after the big move in. Cookies, I thought. Everyone likes cookies. Cookies are easy to share and can last awhile. The mommy in me wanted to bake cookies for these young adults the way I would bake cookies when they were little and needed an after school treat. It seems the more they all become more grown up…the more I want to scoop them up and revert back to the cookies and milk after school days. Madeleine has always liked oatmeal cookies so I wanted a similar cookie recipe but with a bit of a twist.
I’ve been having so much fun trying out the various products of Bob’s Red Mill. I wanted to try out their muesli grain cereal so I searched around for cookie recipe. I remember when we traveled through Switzerland years ago, we ate muesli cereal for breakfast each morning. That was novel for us at the time and each hotel had different varieties of muesli mixtures. We had fun trying out different combinations.
We’ve been munching on cherries for weeks now over here since they are abundant in the markets so I have cherry flavors in mind. I thought a nice chunky whole grain cookie with dark chocolate and cherries sounded delicious after a work fueled weekend. I bought a couple of bars of Lindt Dark Chocolate with orange. That flavor combined with the dark cherries was a good match.
Riley and I declared these cookies some of the best we have eaten. He described them as soft and chewy …like muffin tops. They do bake up looking like muffin tops. They are a bit of a mix between oatmeal cookie and muffin top. The applesauce gives them a nice low key sweetness and the dark chocolate and cherry combination make them hearty and tasty.
It was so much fun to bring treats to these young adults. I cut a head of broccoli from the garden, snipped leaves of my red leaf lettuce, plucked the first round of cherry tomatoes and pulled a handful of green beans. Their Brooklyn kitchen is tiny but larger than I expected to see. I imagine there will many nights of take-outs with the abundance of ethnic restaurants encircling them, but they can get a nice start with some fresh veggies from rural New Hampshire.
Funny how the years go by but in NYC, everything still seems to stay the same to me. Moving about the city seemed so familiar…as if I lived there just a few years ago. A new generation of musicians and acrobats were showcasing their skills in Washington Square Park. A new batch of children were playing and running around the playground within the park. All along the west side highway, people were biking, running, and walking along the river.
I thought at that age, I would never want to leave my beloved city life there. And here I am today, nestled in the rolling hills of New Hampshire in our cozy corner farmhouse…perfectly happy if a day goes by and I barely speak to anyone or go anywhere. How we change over the years! I don’t mean to sound depressing. Not at all. I love urban life…but I do love my rural life too.
It is all changes for the good I believe…just the right changes at the right time. Probably, one thing that doesn’t change, however, is the delight that can be offered at the end of a long day by delivering a fresh batch of homemade cookies…no matter the age…no matter the city…no matter the occasion…especially studded with orange flavored dark chocolate chunks and rich chewy dried cherries.
- ¾ cup sifted Whole Wheat Flour
- ½ tsp Baking Soda
- ⅔ cup Applesauce
- ¾ cup Brown sugar
- ½ tsp Vanilla
- 1 Egg
- 1 cup Bob's Red Mill Muesli®
- 3 oz chopped Lindt Dark Chocolate with Orange
- 3 oz chopped dried cherries
- Heat oven to 375˚F. Sift flour, baking soda and salt together and set aside. Blend applesauce, sugar and vanilla together. Beat in egg. Add flour mixture and mix. Stir in Bob's Red Mill Muesli®, chocolate chips, and chopped dried cherries. Drop by tablespoonfuls on lightly greased cookie sheet. Bake at 375˚F for 10-12 minutes.