can’t. stop. eating. this.
Such a perfect lunch and easy to make in the morning. I like to add some chicken or salmon and replace the arugula with mixed greens. Yum!
recipe : big girls small kitchen
can’t. stop. eating. this.
Such a perfect lunch and easy to make in the morning. I like to add some chicken or salmon and replace the arugula with mixed greens. Yum!
recipe : big girls small kitchen
DIY rose salt scrub from Oh So Pretty – the perfect gift for valentine’s day
healthy, fresh, vegetarian recipes from cookie + kate – all of their recipes will make your mouth water
15 fast do-it-yourslef home projects from Real Simple – sometimes you really can do it yourself
how to make an (almost) healthy cocktail from Lonny – is it too early for a drink?
this recipe is from america’s test kitchen and is called perfect chocolate chip cookies …. they’re not lying
yields 16 large cookies
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups semi-sweet chocolate chips (Ghirardelli recommended)
* i sprinkle the cookies with a bit of jacobsen salt right when they come out of the oven (optional)
Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
here are some easy tips to clean + organize your home for a fresh start to 2014.
apartment therapy : january cure
real simple : 31 smart, low cost organizing ideas
domaine : new year, new you – home resolutions to start today
this is hands down my favorite cookie recipe. you will be asked for the recipe by everyone that tries one.