Tuesday, November 30, 2010

My puppy is fat.

My puppy is fat. Calvin has gained 2 lbs seemingly overnight! He has a rolly polly belly (which is kinda cute and makes him get stuck on his back). I'm not sure what to do because he is at the 5 lb mark and he is only suppose to be 6 lbs full grown...I think he must be above average (said in a slightly positive but questioning tone). I think putting a puppy on a diet is inhumane (do you think?) ...And, no, I'm not feeding him cupcakes. Chocolate, I've heard, is like crack for puppies. Chocolate is also like crack for me too( but that's besides the point).

You may think this picture is sweet...but Calvin is running AWAY from me. He was not a fan of the beach. Look at that little pout! But at least he's active. That's one way to beat the bulge.

Speaking of bulge...It's time to start baking Christmastime treats! Mmmm!

I tried a new type of cookie...and it was good!

Chocolate Chile Cookies.

Sounds crazy I know. But I'm crazy. And you're not normal. Just Sayin'. Who gets to come up with normal? Not you. It's more fun to be crazy. Not crazy like lock me up crazy...just crazy enough not to be dull. Following? Good.


Chocolate Chile Cookies 
From Martha Stewart

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

2 large eggs

Sugar-spice mixture
2 teaspoons cinnamon

1/2 teaspoon chile powder, (or cayenne pepper, which I want to try next time)

1/4 cup sugar

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (I used mexican hot chili powder). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on greased baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

*disclaimer: the chile isn't strong, you actually can't taste it.  It just gives it a warm spiced taste.


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