Some lovely things..
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| macaroons! |
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| love knot rings by Finn |
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| M Hulot graphite garrard clutch |
Friday, October 14, 2011
It's Friday Night...
It's Friday night and I've been in my pj's since 8...yup you read that right 8pm.
Some lovely things..
Some lovely things..
Monday, October 10, 2011
Brown Sugar Cookies
School is in full swing and so are A's behaviors. On top of that, she got sick last week and was out for 4 days. A did not talk for 1 day, which if you know her is so unusual. It was strange to be living in a quiet house. Next month marks her year 4 of talking. Yes, she was non verbal until she was 5. She still has a long way to go, but I am always thankful for the small and big steps she takes.
My camera died in Yosemite. Canon's company repair shop happens to be 10 minutes away. Their estimate for my point and shoot camera was $120 to fix...hmm that was an easy decision. I left with my broken camera. Now, I need to figure out what kind of camera to purchase. The only other working camera is A's. I am still researching and figuring out which camera to purchase.
Planning...two friends are getting married. I hosted one bridal brunch several weeks back and in about 3 weeks another bridal shower at a tea house.
Because I love Joy The Baker & brown sugar I made these cookies.
Brown Sugar Cookies
from Epicurious September 2011
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/2 cups of toffee bits or dark chocolate
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and finish incorporating the ingredients with a spatula. Finally add the toffee bits or dark chocolate. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Place a rack in the center and upper third of the over and preheat oven to 350 degrees F. Cookies will last, in an airtight container at room temperature, for up to 5 days.
My camera died in Yosemite. Canon's company repair shop happens to be 10 minutes away. Their estimate for my point and shoot camera was $120 to fix...hmm that was an easy decision. I left with my broken camera. Now, I need to figure out what kind of camera to purchase. The only other working camera is A's. I am still researching and figuring out which camera to purchase.
Planning...two friends are getting married. I hosted one bridal brunch several weeks back and in about 3 weeks another bridal shower at a tea house.
Because I love Joy The Baker & brown sugar I made these cookies.
Brown Sugar Cookies
from Epicurious September 2011
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/2 cups of toffee bits or dark chocolate
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and finish incorporating the ingredients with a spatula. Finally add the toffee bits or dark chocolate. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Place a rack in the center and upper third of the over and preheat oven to 350 degrees F. Cookies will last, in an airtight container at room temperature, for up to 5 days.
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