This blog was only meant to be a hobby. A few recipes snuck in on my quilting blog, but I wasn't really thinking of going back to the food world in any way other than as a dedicated home cook and mother. And what was I thinking, a working mom maintaining two blogs in my copious amounts of free time? Apparently, I was thinking of the future without even knowing it.

After a year or so I started to think about writing, especially food writing, as a career option. Despite working in catering kitchens, running my own muffin company, and dropping out of journalism school it wasn't something I considered before. But the more I wrote here the more I wanted to write.

Insert some amazing mentors, loads of inspiration, and a serious lack of sleep and I am now a two job lady. A tired, but happy two job lady. I am now writing as Food Editor for What's Up and doing a little freelancing and teaching on the side. The day job stays, and I'll always be a mom, but my little hobby is turning into something exciting. And I couldn't be happier.

And when I'm happy (or sad or mad or glad) I like to bake. That's why I'm sharing this cookie recipe for you. The combo of chocolate and dried cherries is better than any chocolate box cherry, and guaranteed to fix any emotion you've got. (This recipe actually appears in the Spring issue of What's Up, along with more on Litterless Lunches.) So come on, celebrate with me!

Chocolate Oatmeal Cookies with Cherries

Makes 2 1/2 -3 dozen, depending on the size of the cookie

3/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 cup flour

1 cup oats

1/4 cup cocoa, sifted

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

1 cup dried cherries

1. Preheat your oven 350 degrees F. Grease your cookie sheet or line it with parchment paper.

2. Cream together butter and sugar for a few minutes. Add egg and vanilla, mix well.

3. Stir in the flour, cocoa, oats, baking soda, and salt. When it is all together as a dough add in the chocolate chips and cherries.

4. Drop by teaspoonfuls on a prepared cookie sheet. Bake for 10-12 minutes until lightly firm around the edges. Let cool a few minutes on the cookie sheet, transfer to a wire rack, and let cool completely.