His & Hers cookies


Monday, August 29, 2011

The other night Stephen and I wanted to make cookies, but we both wanted different things. So we decided to split the batter (we used the Nestle Toll House chocolate chip cookie recipe found on the back of the semi-sweet chocolate chip bag) and add our own mix-ins. I can't believe we haven't done this before... it seems like a no-brainer. He ended up with his favorite and I ended up with mine...

Modest dresses


Thursday, August 25, 2011

Here, there and everywhere. But mostly BR.
 1.2.3 Banana Republic Fall Collection
1.2.3 Banana Republic Mad Men Collection

Will's birthday bash


Saturday, August 20, 2011

 The past couple of days have been busy as we've been planning/prepping for a birthday party. Katie and Bill's little boy Will turned one earlier this week and I was in charge of the decorations/baked goods. Since cupcakes always seem to be a favorite, I made lemon, funfetti, chocolate mint and plain ole chocolate. For party favors I decided to go with sailboat sugar cookies and for Will's "smashcake" we opted for a giant cupcake instead of a standard round cake (which was easy and really cute with the sail topper). Stephen's mom made an adorable doggy quilt for Will and gave Emme a camera. She was absolutely in love with it and wouldn't let anyone touch it. Kids these days...

Triple chocolate cookies


Tuesday, August 16, 2011

Unfortunately the cheesecake I made the other night was more complicated than I thought. It turned out pretty well, just not how I expected. Instead of serving it, I made these cookies --->

Triple Chocolate Cookies
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) butter (room temperature)
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 1/2 tsp. vanilla
2 large eggs
1 1/4 c. semi-sweet chocolate chips
1/2  c. bittersweet chocolate chips
1/4 c. white chocolate chips

1. Preheat oven to 375 degrees.
2. Combine flour, baking soda and salt in mixing bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
4. Stir in chocolate morsels and then using a cookie scoop, place on an ungreased cookie sheet.
5. Bake for 9-11 minutes until cookies are golden brown. Allow to cool on sheet for 3 minutes, then transfer to wire cooling rack.

Rolls well worth the work


Monday, August 15, 2011

I've been searching for quite some time now for a good roll recipe, one that doesn't require a bread machine. When I ran into the "unedited" version of this recipe I thought it could be easily altered. So I made a few changes and they came out perfectly. I will say that making these rolls is quite time consuming, so make sure you give yourself plenty of time and follow the directions... and hopefully you'll have yourself a tray full of these fluffy golden rolls!

Parker House Rolls

  • 2 c. whole milk
  • 1 stick butter (1/2 c.)
  • 1/2 c. sugar
  • 2 1/4 tsp. active dry yeast
  • 4 cups all-purpose flour
  • 1/2 tsp. (heaping) baking powder
  • 1/2 tsp. (scant) baking soda
  • 1/2 tbsp. (heaping) salt
  • 1/2 c. (additional) all-purpose flour
  • 1 stick (additional) melted butter


1. Combine 2 cups milk, 1 stick butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 40 minutes.
2. Sprinkle in the yeast and 4 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
3. After 1 hour, add baking powder, baking soda, salt, and 1/2 additional cup of flour. Stir to combine, then turn out onto a well floured surface. Knead dough for 8 to 10 minutes (you will have to use a lot of extra flour to keep the dough from sticking), then form into a ball and cover with a towel and allow to rise in a warm place for 40 minutes.
4. Preheat oven to 375 degrees. 
5. Melt 1 stick of butter in a small saucepan.
6. Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter (or the rim of a glass cup). 
7. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. {you will be able to place them very close to one another and should be able to fit at least 30 on a sheet}
8. Cover with a towel and allow rolls to rise 30 to 45 minutes.
9. Bake for 15 minutes till golden brown. Remove and serve.

(recipe adapted from Joy The Baker and Pioneer Woman)

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