Wyatt’s leaving tonight. He’s headed to Bible School in Michigan. Well, he’s headed to Michigan eventually. Tonight he’s flying to Portland to meet up with his favorite girl: Holly. They are going to enjoy one another’s company for a couple of weeks after having to have spent the entire (interminably long) summer apart. This is where Wyatt get’s no sympathy from Lee who spent four years away from his favorite girl. Nor does Wyatt get any sympathy from Benjamin who’s also separated from his favorite girl. Instead Wyatt’s been subjected to our teasing – ’cause we love him so much. Teasing is what we do.
The truth is, while we’ve been teasing him, we’ve also mourned along with him. We miss Holly, too. (We also miss Sharon, but this post is about Wyatt so I’ll try to stick to the point.) We’ll have to wait until Christmas to see them both. Separation is hard on people, it’s hard on relationships. Dave and I don’t do separation well, and it makes us sad to watch our boys go through it. So, while we know that we are going to miss Wyatt terribly when he’s gone, we know that he will be happy being with Holly again and in following his desire to go to Bible School.
Actually we are so proud of Wyatt we’re fit to bust. He is a man that we admire. He’s loving, kind, thoughtful, forward thinking, responsible, godly, dedicated, cheerful, smart, and fun to boot. We are going to miss having him with us. A lot.
So to celebrate (?!) this bittersweet leave-taking I made cookies/brownies/hand pies tonight. I’ll send a few along with Wyatt so he can remember that his mama (and his papa) loves him and is REALLY going to miss him over the next few months. sigh, gulp, sniff Oh golly, let me go get the Kleenex so I can finish this…
Brownie Hand Pies – you choose the filling
9 2-inch brownie cookies
inspired by: Bakers Royale
The cookie is not too sweet, since it’s made with dark chocolate. They are really good on their own, but if you want a bit of extra sweetness, by all means, slather on the filling.
filling choices: salted caramel filling (recipe included), peanut butter filling, or what about an orange cream filling, or how about a raspberry cream filling, or the ever popular vanilla filling
for the brownie cookie:
12 ounces chocolate, chopped (I used 60% cacao – Ghirardelli brand)
3 tablespoons butter
2/3 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour, sifted
1/4 teaspoon baking powder, sifted
for the salted caramel creme filling:
1 cup butter
2 cups confectioners’ sugar
1/4 teaspoon salt
1/4 cup Caramel sauce
1.) Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
2.) Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 5 minutes on high speed until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes.
3.) Using a 2 tablespoon disher, scoop batter onto a parchment lined baking sheet. Bake at 350 degrees for 8–10 minutes or until puffed and cracked. Allow to cool completely on the trays.
Caramel Creme Filling and assembly:
1.) Place butter in a bowl and beat until creamed. Add in confectioner’s sugar and salt and beat until light and fluffy. Add in caramel and beat until combined.
2.) Spread a teaspoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top of the frosting.
Recipe formatted with the Cook’n Recipe Software from DVO Enterprises.
Enjoy, Wyatt! We love you!