Chocolate chocolate chip cookies

Diana Weissenfluh manages the floral department at Coborn’s in Princeton, using her skills from her degree in horticulture and landscape design and her Minnesota florist certification.

Diana and her husband Steve, who owns and operates Weissenfluh Excavating, live in the area and have three grown children – Darrick, Shawn and Holly, plus two grandchildren.

Diana enjoys flowers, gardening, traveling, reading and being with family.

Among Diana’s most memorable travel experiences are the time she took a side trip with friend Betty in Italy, and the time she and Betty got lost in Paris. The side trip in Italy was to Rome, where the two thought that six hours would be enough to get a good visit of this ancient capital. The two spent three of those hours just seeing Roman ruins, including the Colosseum, the Forum, and Trevi Fountain. They then realized they had only three hours left for the rest of Rome before catching their train to rejoin their tour group. At least they made their Rome trip more efficient by talking an American stranger, who was sightseeing there, into guiding them around Rome.

Addressing her job as floral manager, Diana said: “I love flowers and have a job working with flowers, and getting paid to work with flowers. I’m living the dream. How many people get to do what they like?”

For all those who contemplating what occupation to pursue, go for what you like, Diana suggests.

One added thought, Diana likes chocolate, which is reflected in her recipe.

 

CHOCOLATE, CHOCOLATE CHIP COOKIES

1 cup softened butter or margarine

1/4 cup sugar

3/4 cup packed brown sugar

3 1/2 oz. pkg. instant chocolate pudding

1 tsp. baking soda

1 tsp. vanilla

2 eggs

2 1/2 cups flour

2 cups chocolate chips

 

Cream together the butter, sugar, brown sugar, pudding mix, baking soda and vanilla. Beat in eggs. Add flour. Stir in chips. Drop by teaspoonfuls, two inches apart on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.

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