Entries Tagged as 'food'
So, the title of this post was originally “Royal Baby Chocolate Cake Cookies,” which is why I used our cute little Union Jack stools as backdrop. But that probably tells you a little bit about how long this recipe sat in my “To Publish” folder, since that baby has probably had four People Magazine covers by now!
But these cookies? Still totally great. Cookies are one of my favorite things to bake — they’re not as time or labor-intensive as making a whole cake, but you still get that extra-special homemade touch. And as an added bonus, Chad would prefer cookies over cake any day (sometimes it’s a major effort to stop him from eating the whole batch)!
So if you’re looking for a yummy Sunday afternoon recipe, I definitely recommend these. And congratulations to Will and Kate, a little bit late!
Chocolate Cake Cookies
1 1/4 cups butter, softened (2 1/2 sticks)
2 cups sugar
2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
Powdered sugar, for dusting
Preheat oven to 350 degrees.
In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the vanilla. Add the flour, cocoa, baking soda, and salt to the creamed mixture and mix thoroughly, then mix in the chocolate chips. Drop dough by small spoonfuls onto cookie sheets lined with Silipat or parchment paper.
Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely. When the cookies are cool, dust with powdered sugar and serve.
Tags: desserts · food
A few weeks ago, Chad and I decided to celebrate the Fourth of July with a last-minute party for some friends at our house! We kept it super casual and low-key, and I made a selection of quick, simple appetizers that people could nosh on before we all got in the pool. It was the perfect way to spend a holiday, and it made our mid-week day off so much more special!
I’ve gotten so much use out of these beautiful Noritake serving platters — they seriously go with everything, and they’re just the right size to lay out mini bites for a group! These are a mix of patterns from the Metaal and Evening Glow patterns, along with their beautiful Rockford goblets! I use these absolutely all the time — there’s something very sophisticated about using actual china for parties, I’m not sure I’ll ever be able to go back to plastic plates and paper cups!
I’m putting some of the recipes below! The cake was just from a mix — I know, it’s sacrilege to admit it, but we decided to have people over that morning and I wanted something super quick and easy. We also grilled fish and meat on our backyard grill, but I didn’t get any pictures — next time!
And if you guys want to check out more Noritake China, use the coupon code SUGARLAWS for 15% off any order on their website!
Tomato and Nectarine Crostini
1 baguette, cut into 1/2-inch slices
3 plum tomatoes, diced
3 nectarines, diced
2 tbsp olive oil
Flaky sea salt
Toast the baguette slices until slightly golden. In a separate bowl, mix together the tomatoes, nectarines, olive oil, and sea salt. Top each baguette slice with a spoonful of the mixture, and sprinkle with black pepper.
Corn and Kale Salad
4 ears fresh corn, husks removed
2 cups kale, washed and cut into about 1-inch strips
1/2 cup freshly grated parmesan cheese
3 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp flaky sea salt
Boil the corn for about 10 minutes and allow to cool. Cut kernels off cobs and place into a mixing bowl. Blanche the kale for 30 seconds in simmering water, and add to the corn. Add lemon juice, sea salt, pepper, olive oil, garlic powder and parmesan cheese, and mix together. Server warm or at room temperature.
Tags: appetizers · food · parties · sponsored
I made this granola a week or two ago, and I couldn’t wait to share it with you guys! If you haven’t had homemade granola, you’re completely missing out — the store-bought kind tastes so processed and not nearly as yummy in comparison! Truth be told, I’d usually pick cereal over granola in the supermarket, but homemade? It beats anything, hands down.
And the best part about granola is that you probably have all the ingredients on hand! We have so many bags of dried fruit, nuts, oatmeal and sweet syrups in our house, it’s a wonder I don’t make this every week. Maybe I’ll start!
One trick that made this recipe so much better than my earlier attempts: not adding the dried fruit until after the granola had cooked! I hated having extra-dry, overcooked raisins in prior tries, and this made so much of a difference. Everything just tasted fresher and better!
3 1/2 cups old-fashioned oats
1/2 cup raisins
1/4 cup dried cranberries
1/2 cup coarsely chopped raw almonds
1/2 cup coardsely chopped raw walnuts
1/3 cup brown sugar
3 tablespoons olive oil
1/4 cup honey
2 tbsp flaxseed
1 teaspoon pure vanilla extract
Water, if necessary
Preheat the oven to 325 degrees F. Mix together the oats, almonds, walnuts, sugar, olive oil, honey, flaxseed, and vanilla in a large bowl. Stir well so that everything is mixed through thoroughlt (if you don’t have enough liquid to cover everything, you can add a tablespoon or two of water to the mixture).
Spread the mixture in an even layer on a baking sheet lined with Silipat or parchment paper. Bake until golden, about 30 minutes, stirring the granola every 5-10 minutes with a spatula so it will cook evenly. Remove from the oven and stir in the raisins and cranberries. Serve warm or at room temperature, with milk or yogurt.
Tags: Breakfast and Brunch · food