On my knees

I recently entered a new phase of raising teenagers - a driving teenager.  My son got his drivers license last weekend and he is officially driving on his own. 

 

It's hard to put into words the range of emotions and feelings that overwhelmed me when I watched him pull away for the first time.  It was through anxious tears and nervous smiles that I managed to snap a few pictures of his first independent voyage.  Needless to say, it was a hard day for me.

Watching my kids grow and achieve these milestones makes me so so proud but that doesn't make it any easier to let them grow up.  As they become more independent, I realize that it's becoming increasingly harder for me to protect them.  I have to put my trust in the knowledge that the creator of the universe is watching over my kids - especially my sixteen year old driver.

By Monday morning, I was emotionally exhausted from the weekends driving events so I made a batch of Chocolate Crackles to help ease the anxiety.   Chocolate always makes me happy. 

Chocolate Crackles
8 ounces bittersweet chocolate              
1 ½ cups brown sugar
½ cup butter      
½ cup cocoa                     
1 teaspoon vanilla
2 eggs
2 teaspoons baking powder                  
1/3 cup whole milk
¼ teaspoon salt               
1 ¼ cups flour                                        
1 cup sugar
1 cup powdered sugar

Melt chocolate in microwave and cool.

Cream butter and brown sugar until fluffy. (2-3 minutes)

 
Beat in eggs and vanilla.

Mix in chocolate.  Reduce speed to low and add dry ingredients, alternating with milk.

Wrap dough in plastic wrap and refrigerate for 2 hours.  Roll dough into 1 inch balls.

Roll in granulated sugar and flatten slightly. 

Roll in powdered sugar.

Space 2 inches apart on cookie sheet and bake 14 minutes at 350.

I can tell you that having a teenaged driver has increased my prayer life considerably.  I spend a lot more time on my knees seeking protection for my kids.  I'm so glad that He is my refuge.











Ciao!
Chocolate Crackles
8 ounces bittersweet chocolate              
1 ½ cups brown sugar
½ cup butter      
½ cup cocoa                     
1 teaspoon vanilla
2 eggs
2 teaspoons baking powder                  
1/3 cup whole milk
¼ teaspoon salt               
1 ¼ cups flour                                        
1 cup sugar
1 cup powdered sugar

Melt chocolate in microwave and cool. Cream butter and brown sugar until fluffy. (2-3 minutes)  Beat in eggs and vanilla.  Mix in chocolate.  Reduce speed to low and add dry ingredients, alternating with milk.  Wrap dough in plastic wrap and refrigerate for 2 hours.  Roll dough into 1 inch balls and roll in granulated sugar.  Roll in powdered sugar.  Space 2 inches apart on cookie sheet and bake 14 minutes at 350.