absolutly love this idea of
recycling old milk cartons
 | |
| found here familyfun.go.com |
Sunday, October 23, 2011
Saturday, October 22, 2011
the best ever, chocolate chip cookies
simply amazing
4 thumbs up (2 for me, 2 for my man who by the way is a chocolate chip cookie expert in every sense of the word)
you just can't go wrong with this recipe
———————————————-
Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Friday, October 21, 2011
plans this weekend
besides pumpkin palooza,
i'd like to:
- press falls leaves in old books
- find my beloved reading glasses
- make some homemade bread
- find tea bags to create my own homemade tea
nails
Sparkled Apricot Nails
found here
emily from cupcakes and cashmere is so brilliant!
{Tools}
{Paint two coats of polish, with the exception of your ring finger}
{Apply clear polish to ring finger and sprinkle with loose glitter}
{Shake off excess by tapping the tip of your finger on a hard surface}
{…or a pink-colored moon}
{…or little stripes on your pinky}
{Final result}
P.S. Since your non-dominant hand can be tricky to maneuver (practice does certainly help!), stick to easier designs, like polka dots, simple lines, and zig-zags until you become a bit more ambidextrous.
see i told you she was great!
xoxo
b
b
Thursday, October 20, 2011
pumpkin palooza!
so as most of you know
my favorite sis
is absolutely OBSESSED with
PUMPKIN!
therefore a PUMPKIN palooza must commence!
this Saturday we will be furiously cooking with our favorite must-have ingredient
yep you guessed it:
PUMPKIN!
we will be swapping recipes and finding new ways to use this scarce resource.
believe me, i'm ready!
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