I just love Saturdays at home.
With all the wedding-related activities the past few weekends - engagement photos, venue hunting and menu tasting - we haven't had a lot of time to relax lately. It's all been wonderful and exciting, but I'm a little tired and in need of a day at home with some baking just for fun, and a few creative projects.
Jamie's been asking for pie - he really wants rhubarb, but it's not in season anymore - so I made a s'mores pie yesterday morning for dessert last night. Salted graham cracker crust, chocolate cream, toasted meringue. Mmmm.
While perusing some templates for save-the-dates, I realized there wasn't a single design where I liked everything about it, so I started thinking about getting a little creative and making them myself. Inspired after sketching a few design ideas, I bought card stock, a rubber stamp and ink pad, photo corners, photo glue, and pretty twine. I think they're going to be so pretty.
So my Saturday ended up being completely absorbed with the making of the save-the-dates, with the printing, cutting, stamping, glueing, more cutting, etc. I worked on them until almost midnight. What a long day.
One of my favorite projects I've done lately was to fancy up a plain canvas tote bag with fabric flowers and a little stenciling in black paint. I loved it so much, I brought it along for our engagement shoot for a few of the photos.
My coworker and friend Talitha took the photos for us at Cheesman Park in Denver - didn't she do such a lovely job? I'm so thrilled with how they turned out.
I thought these "Everything Chocolate Cookies" would go along with today's rambling post about the past few weeks, since I mixed in a little bit of whatever I had into the cookie batter - three or four kinds of baking chips, nuts and toffee bits, with toffee and sea salt sprinkled on top. I have had repeated requests at work for these cookies since taking them in.
I saved some of the batter to bake fresh cookies for Jamie later in the week, but instead of spooning the batter onto a cookie sheet, this time I pressed it into ramekins to bake into deep dish cookies which we topped with ice cream.
One Year Ago: Starburst and Skittle Birthday Cake
Two Years Ago: Bourbon Peach Galette
Chocolate Everything Cookies
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 6 tablespoons unsweetened "special dark" cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon cinnamon
- 2 1/2 tablespoons cream
- 1 cup assorted chocolate chips, dried fruit, candy pieces and nuts (I mixed in semi-sweet chocolate chips, white chocolate chips, peanut butter chips and pecans, with toffee bits and flakes of sea salt sprinkled on top)
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4-5 minutes. Scrape the bowl down and beat in the egg and vanilla.
In a separate bowl, combine the flour, cocoa powder, baking soda, salt and cinnamon. With the mixer on low, add the flour mixture by spoonfuls, mixing just until combined. Add the cream to moisten the dough. Mix in the chocolate chips, nuts, etc. Dough will be very thick; chill dough for one hour.
Preheat the oven to 350. Drop heaping tablespoonfuls of dough 2 inches apart onto a silpat or parchment lined baking sheet, and flatten slightly with a spoon. Bake for 8 minutes, until the edges are set, but the centers still look gooey. While the cookies are hot, sprinkle each cookie with the toffee bits and flakes of sea salt. Let cool for 5 minutes on the baking sheet before carefully transferring to a wire rack; they will be soft, so move them carefully so they don't fall apart. Cookies will finish setting up as they cool.
To bake in a ramekin for a deep-dish cookie, prepare and chill the dough as directed. Spray ramekins with non-stick spray, press two heaping spoonfuls of dough into the ramekins and bake at 350 for 10 minutes. Remove from the oven and sprinkle with coarse salt, toffee bits, a few chocolate chips, etc. Cool for 10 minutes, then serve with a scoop of ice cream.
The dough can be refrigerated for about a week, if you only want to bake a few fresh cookies at a time each night. Freeze leftover dough after a week.
Yields about 2 dozen single cookies or a dozen deep-dish cookies.
Recipe from Curly Girl Kitchen