Hi Ladies,
2015 is half over. Also, it is so HOT here!
Those are the two thoughts that have been running through my mind for the last few weeks.
Other than that we've been keeping busy, work mostly, and adventuring when we can.
We had a great visit home Father's day weekend. Spent the afternoon at the Harbour Quay with my sister and the girls - doughnuts and the clock tower, always good ideas. We watched the year end dance show, which was awesome! The girls were in 21 dances between the three of them, so they were an stage for a solid half of the show. And we had our first lake day of the season! All in all, a very successful weekend.
Week 22 - Dark Chocolate Pistachio Smoked Sea Salt Cookies, via Joy the Baker - baked for 17 minutes, made 24 cookies
Without. A. Doubt. My favourite cookie so far! And totally worth the splurge on pistachios - why do they have to be so expensive anyways? I've already expressed my love of Maldon salt, but this smoked salt is even better! I need to send you all some. It adds a little campfire essence to these cookies - total summer vibes.
Without. A. Doubt. My favourite cookie so far! And totally worth the splurge on pistachios - why do they have to be so expensive anyways? I've already expressed my love of Maldon salt, but this smoked salt is even better! I need to send you all some. It adds a little campfire essence to these cookies - total summer vibes.
Week 23 - Strawberry Shortcake Cookies, via Joy the Baker - baked for 16 minutes, made 20 cookies
These are very similar to Joy's Strawberry Cream Scones, but with the substitution of buttermilk and the addition of nutmeg & sweet vanilla glaze. I baked the first batch for 18 minutes and my temperamental oven brunt them, so I had to reduce the time and keep a close eye on them.
The first two cookies this month are out of Joy's cookbook Homemade Decadence, which quickly became one of my favourites. And I happened to find a link to to full copy on Google Books!
These are very similar to Joy's Strawberry Cream Scones, but with the substitution of buttermilk and the addition of nutmeg & sweet vanilla glaze. I baked the first batch for 18 minutes and my temperamental oven brunt them, so I had to reduce the time and keep a close eye on them.
The first two cookies this month are out of Joy's cookbook Homemade Decadence, which quickly became one of my favourites. And I happened to find a link to to full copy on Google Books!
Week 24 - Flourless Double Chocolate Almond Cookies, via Gratinee - baked for 7 minutes, made 16 cookies
I had been looking for a recipe to try using the egg whites I had frozen - because that's a thing! And it worked like a charm. I was a bit worried when I had added all the dry ingredients and it was looking like brownie batter, and still had melted chocolate to add. I thought I would be smearing batter on the cookie sheet, but it actually thickened up a lot and formed a dough. These cookies are intensely chocolatey, crisp on the outside and a bit chewy & gooey on the inside. I think I would try mixing in the almonds or another type of nut into the dough instead of on top. And, I don't think the fact the egg whites had been frozen made any difference.
I had been looking for a recipe to try using the egg whites I had frozen - because that's a thing! And it worked like a charm. I was a bit worried when I had added all the dry ingredients and it was looking like brownie batter, and still had melted chocolate to add. I thought I would be smearing batter on the cookie sheet, but it actually thickened up a lot and formed a dough. These cookies are intensely chocolatey, crisp on the outside and a bit chewy & gooey on the inside. I think I would try mixing in the almonds or another type of nut into the dough instead of on top. And, I don't think the fact the egg whites had been frozen made any difference.
Week 25 - Oatmeal S'mores Cookie Bars, via Spoon Fork Bacon - baked for 30 minutes, made 12 squares
I have been craving a campfire, but we have a fire ban on now. So, I had to find a recipe to recreate the sense of the campfire in my oven. These squares were just as gooey as s'mores over the fire. I used an 8"x8" square pan, but the ingredients could have easily stretched into a 9"x9". I used 6.5oz chocolate chips vs 8oz, and 3oz marshmallows instead of 6oz, because I thought it would be too much. I'm happy with the choice on the chocolate, but I think I could have kept the full amount of marshmallows since they did melt down a lot, but still gooey. I'll definitely make these again, but in a 9"x9" pan.
I have been craving a campfire, but we have a fire ban on now. So, I had to find a recipe to recreate the sense of the campfire in my oven. These squares were just as gooey as s'mores over the fire. I used an 8"x8" square pan, but the ingredients could have easily stretched into a 9"x9". I used 6.5oz chocolate chips vs 8oz, and 3oz marshmallows instead of 6oz, because I thought it would be too much. I'm happy with the choice on the chocolate, but I think I could have kept the full amount of marshmallows since they did melt down a lot, but still gooey. I'll definitely make these again, but in a 9"x9" pan.
These cookies are so cute! As soon as I found this recipe I knew I had to try them. I skipped the first chill, which resulted in the dough melting a bit in my hands when I was trying to assemble the layers - at 9am, it's that hot here! After the doughs were layered I chilled the dough for 8 hours. I also swapped the almond extract out for vanilla.
Happy Canada Day!
Sending love,
Xo, A
Xo, A
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