I am craving these today. CHAMPAGNE filled cream puffs.
My obsession with champagne is deep. As you may have seen here.
::: champagne cream puffs :::
::: Raspberry Macaroons :::
These macaroons from Smitten Kitchen are all over Pinterest and food blogs. Is it bad that this made me NOT want to make them?
I caved though, I just “happened” to have raspberries and baking coconut at home.
Chocolate Chip Oatmeal Cookies ::: Cure for a rainy day
My kitchen aid stand mixer is my best friend and my worst enemy.
Especially on beach days that turn into couch days because of a massive thunderstorm in Miami.
Since receiving the mixer as a gift from Peter’s family for Christmas I’ve made banana peanut butter cookies, banana cookies, peanut butter cookies, and chocolate chocolate chip cookies. None have been so fabulous that I felt like blogging them though.
THESE however are fan freaking tastic and you should go make them right now.
Chocolate Chip Oatmeal Cookies makes 24
Adapted from Martha Stewart
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 8 tablespoons unsalted butter (1 stick), softened, plus more for the pans
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon water
- 1 cup rolled oats
- 6 ounces semisweet chocolate chips
- 1 /4 teaspoon cinnamon
Preheat the oven to 375 °F. Butter or line 2 rimmed baking sheets with a slipmat.In a small bowl, whisk together the flour, baking soda, and salt, and cinnamon.
In a large bowl {I used my stand mixer}, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
Drop tablespoons of the dough onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Let sit for at least 3 minutes before transferring to a cooling rack.
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