An obstacle is often an unrecognized opportunity

Next time something falls into your path that looks like it will squash your dreams, jump over it.  Look for the opportunity to use it to your advantage. Learn from it and hurdle it too.  You can do this.

I have had several things happen in the last few days to stop me on my progress but I'm pushing hard to not let them stop me from moving forward.  Two things I have actually learned from and am now taking with me on my quest. Evaluate those things that come from out of no where to slip you up and see if there is any value in it at all.  My laptop took a dive - I learned from that to always back up your files : ( -- all of my website content was on the laptop . . .  It's now Saturday -- time to hopefully enjoy some relaxing time.

Saturday is for family and friends - try these Triple Chocolate Chunk Cookies.  These are great. 

Happy Saturday!

Charlene


Triple Chocolate Chunk Cookies

Ingredients:
1 1/2 cups packed brown sugar
1 cup butter, softened
1 egg
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts 4 (1 ounce) squares bittersweet
chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
3 teaspoons shortening
3 (1 ounce) squares bittersweet
chocolate
3 ounces milk chocolate
3 ounces white chocolate

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.
3. Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.
4. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
5. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.
6. To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.