I often suffer from bouts of insufferable insomnia. It’s usually caused by something, of course, like stress or excitement or restlessness. Sometimes it’s just a random night, other times it lasts for a couple of weeks.
Last night I got a total of four hours of sleep, which for me is unheard of. I normally need a good eight hours just to function properly , so needless to say I’m a bit of a zombie this morning.
You know how it is: you’re enjoying your evening on the couch and then you start to doze. You make your way to bed, only to find that you’re suddenly not tired anymore. Lay in bed, staring at the ceiling, until midnight. Fall into a restless sleep. Wake up at 4am and lay there awake – wide awake – counting down the minutes until your alarm goes off. Two hours till my alarm goes off. One hour till my alarm. Dammit, 10 more minutes, might as well get up now.
When I complain to Matt about it he doesn’t understand. “Just shut your brain off and go to sleep”, he says, like it’s the most obvious thing in the world. I actually hate him sometimes because his ability to fall asleep as soon as he’s horizontal is completely unfair. He can sleep through anything.
I, on the other hand, cannot. Lately I’ve been worried about a few things, and also stressed about life just in general. I’m realizing that most of the things that I want to strive for in my life are virtually impossible to achieve within the next decade. I have no idea how other people do it.
I’d love to be able to buy a detached house (with a yard! What a concept!), but good luck finding one where I want to live for less than a million dollars. The idea of starting a family (something I do want someday) is incredibly daunting when you’re living in a 700-sf apartment.
I’m fairly certain I’m just having a mid-mid-life crisis. Things work out in the end. And as for the things that I’m worried about, well, there’s nothing I can do about them, so I know I shouldn’t wear out my nerves thinking about them. It’s hard not to though, especially when you’re lying in bed for hours with nothing to do but think.
Usually when that happens I try and think about all the things I want to make for the blog. It’s a good distraction! The idea for these cookies came from a sleepless night, and it was really a great idea.
These cookies are thick and soft and chewy and laced with big chunks of hazelnutt-y Ferrero Rochers. Now that’s something to stay awake for!
It took me a few attempts at making these before I discovered the key to keeping the chunks of Ferrero Rochers from melting in the oven (and turning into a big ugly mess) is to freeze them before baking. This ensures they’re cold enough to keep shape while the cookies bake, so you’re left with big, chunky pieces of Ferrero Rochers inside a perfectly chewy cookie. Yum!
|Ferrero Rocher Cookies|| || |
- 12 Ferrero Rochers
- 2¼ cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter (1 stick), softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- Place the Ferrero Rochers in the freezer until firm, about an hour. Remove from freezer and pulse in a food processor (or hit with a hammer in a zip-loc bag) a few times until they're broken into chunky pieces. Be sure not to grind them too finely: you want thick, chunky pieces. Place back in the freezer until ready to use.
- Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
- In a small bowl, mix together the flour, cornstarch, baking soda, and salt; set aside.
- In a large mixing bowl, cream the butter, white sugar, and brown sugar until fluffy. Beat in the full egg, then the egg yolk and the vanilla, mixing until smooth. Add flour mixture in three parts, stirring until just combined after each addition.
- Stir in ½ the Ferrero Rocher pieces. Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart. Place the remaining Ferrero Rocher into the tops of the cookies, pressing them into the dough slightly.
- Bake for 9-11 minutes until edges are nicely browned. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.