This year I decided to put more effort in my part of the garden and sowed a few different easy to grow plants in a mini greenhouse in early March. One of the plants that survived is the chamomile. I am pleased that I was able to harvest these beautiful and fragrant small flowers. I pick the flowers before the full heat of the noon sun. Since I only have one pot, I harvested several times allowing more blooms to grow. I used a 2-step drying process since I don’t have much room, a small harvest and pick the flowers at different times.
Step 1: Paper napkins secured on both ends to hold the fresh chamomile blooms.
Step 2: I transfer the dried flowers after a couple of weeks to a paper bag.This will allow the blooms to dry more. I reuse the paper napkin for the next batch of blooms to dry.
I may only have enough for a cup or two of chamomile tea but it is nice to know that it came from my garden, and that is good in my books!
This is the quickest way I found to make 2 dozen delicious cookies in a pinch. I am all for making cookies from scratch so I can adjust the fat and sugar content but these cookies worked really well if you are in a hurry. Done in about half an hour!
These cookies are chewy with a same brownie crackle top you find on regular brownies. It also freezes well.
Brownie Mix Cookie Stack
- 1 box Brownie Mix (I used Duncan Hines Chewy Fudge)
- 1 large egg
- 3 tablespoon water
- 1/3 cup vegetable oil
Mix all the ingredients (you don’t even need a mixer) until well combined. Use a cookie scooper to measure cookie dough for uniform size on a cookie sheet (I use Silpat or parchment paper). Bake on a pre-heated 350 degree oven for 12-15 minutes or the centre is done. Do not over bake. Let cool for 1 minute and transfer to a cookie rack to cool.
Yield: 24 cookies