Pages

Wednesday, February 2, 2011

Stuck Inside! {and loving it}

I love Texas ICE (well as long as it comes during the middle of the night and I have no pressure to be anywhere but inside my warm house with hubby and baby and dog.)

Cana loved the ice...I suggested we move to the mountains to make her happy and Jerod exclaimed without any pause "NO I hate this" ... he may have hated the negative whatever it was wind chill but we were both loving this...
















This past weekend this big girl moved into a big girl bed {Sigh - she is getting so old} ...she had been requesting to take all her naps in the guest bedroom and doing great so we figured why not?!?! She made this transition a little faster than I was ready for her - her quilt isn't ready yet - nothing like a little postive pressure :) Since that wasn't ready to personalize her new big girl room I figured she needed something, so I made her a little girly lamp to go on her nightstand. Here is the before and after...

Before:



After:




Then of course I couldn't leave the Mister out so I made him these...I don't really love chocolate and I loved these. They are easy, very few ingredients and not too sweet. Go make some - you will be glad you did - as will your whole family.


Ingredients
  • 1 1/3 cups all purpose flour
  • 3 tablespoons natural unsweetened cocoa powder (scooped into measuring spoon, then leveled)
  • 1/2 teaspoon baking soda
  • 10 tablespoons (11/4 sticks) unsalted butter, melted, cooled
  • 1/3 cup (packed) golden brown sugar
  • 1/3 cup sugar
  • 2 tablespoons plus 2 teaspoons light corn syrup
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts
  • 1/2 cup bittersweet chocolate chips
Preparation
  • Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
  • Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD Can be made 4 days ahead. Store airtight at room temperature.
  • Place rack inside rimmed baking sheet. Place chocolate chips in small microwave-safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.












2 comments:

Jerod Starkey said...

Glad I only ate 5 of 'em.

Ashley said...

That is a lot of butter...whew! But will have to try!! Cana is precious in her 'ice'outfit. Loving all your creativity friend!