another day, another cookie

If you follow me on Pinterest, you've probably figured out I'm a total cookie monster. No matter how many cookie recipes I've pinned, you can never have enough. Today I'm sharing with you one of my favorite chocolate chip cookie recipes. The recipe is simple and easy to follow. You do have to chill the dough, but only for 30 mins or so! It's kind of a mix of a few different ones I've found online, with my own personal tips. Enjoy!Ingredients:

• 2 cups + 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• 1 ½ sticks (6 oz) butter, melted and cooled
• 1 cup brown sugar, lightly packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups dark chocolate chips (I use a mix of semi-sweet & dark chocolate!)

Directions:

1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
2. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
4. Cover and refrigerate the dough for 30 minutes to an hour.
5. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
6. Scoop however much cookie dough you want out and roll into a balls (I personally like smaller cookies, like less than 1/4 cup of dough. Then you don't feel guilty for eating 10). Also - try making your balls taller rather than fatter, it helps them not flatten out too much. Place on a baking sheet lined with parchment paper (or a silipat mat), making sure the cookies have plenty of space to spread.
7. Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
8. Repeat with remaining batches, until all cookies are baked.

Flawless Chocolate Chip Cookies

In case we haven't met before, my name is Lauren Sims, and I am an absolute cookie MONSTER. I love all sweets but ever since I was an infant (maybe even before), cookies have won my heart. Particularly chocolate chip.I have several different recipes I rotate through when baking cookies, depending on the occassion and how much time I have. The recipe I'm about to share with you all is for brown butter chocolate chip cookies. I love this one because you don't have to chill the dough, because really...who has time for that. They are also so chewy and stay soft for days!I hope you enjoy these as much as I have!Brown Butter Chocolate Chip Cookies (this recipe is adapted from Baker By Nature, I just made a few changes!)Ingredients:

• 2 1/2 Cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon flaky sea salt
• 15 tablespoons salted butter
• 1 cup + 2 tablespoons dark brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 2 large eggs
• 2 1/2 cups semi sweet chocolate chips

Instructions:

1. Preheat oven to 375 degrees (F).
2. In a medium sized bowl, whisk together the flour, baking soda, and sea salt; set aside
3. Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes, stirring almost constantly, until the butter has browned.
4. Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You'll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
5. Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light & fluffy; about 2 minutes (I use a stand mixer!) Add the eggs and beat quickly, for only about 30 seconds - until they're just combined.
6. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds
7. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear.
8. Fold in all chocolate chips
9. Lightly grease a cookie sheet (or place a silipat mat on a cookie sheet! This is the one I use and i'm obsessed with it. Totally transforms your cookies)
10. Roll the dough into balls (I personally like smaller cookies - then you can easily justify eating 5), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading).
11. Continue this process until all the dough has been rolled.
12. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. (I cook mine 10 minutes actually!)
13. let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely. (This is the wire wrack I use)
14. Enjoy!! Try and cut yourself off after a dozen if you can!

Make sure you follow me on pinterest for more yummy dessert recipes. xx[show_shopthepost_widget id="530788"]

homemade cronuts.

Don't you love it when a night that is apt to be a total week-night bore turns into something completely epic just by turning on the oven and baking your heart out? I must mention, too, that it's pretty fun to experiment with a recipe that could be a total win or a total fail, but when it's just you and your roomie in the end, who cares! Okay so who wants the recipe?? Scroll down for this #lifechanger. Side note: these are perfect for the holidays + they are totally not healthy (but they are beyond yum). P.S. it is rumored that these sweet treats are overtaking New York and London. Add that to your list of reasons to indulge. Ingredients:-Pillsbury "flaky layers" biscuits-Canola oil-Cane sugar-Cinnamon-Dark or milk chocolate (whatever you prefer; get one that can be easily melted)-Vanilla extract-Salt Let's get started:1. Get a good sized sauce pan and pour canola oil in it until it is approximately half way full. This is what you will fry the donuts in!2. Heat the oil a little below medium on your stove top. Now open the biscuit package and lay out each biscuit. Poke a hole in the middle of each...SAVE THESE (we used these for cronut holes!) Your oil should be at the perfect temperature at this point.3. Before you fry the donuts, create a plate with a paper towel on top.4. In a bowl, mix cane sugar and cinnamon. Predict the amounts! You can make it as sugar dominant or cinnamon dominant as you want.5. Dipping sauce* Get a small sauce pan to melt the chocolate. Place the chocolate in the pan and melt on a medium heat. **It's important to stir constantly so it doesn't burn. When completed, turn the stove off. Leave the pan on the cook top so that it stays warm.6. Add half a teaspoon of salt and a teaspoon of vanilla to the chocolate.7. Place each prepared "donut" into the oil (we were able to fit three in the pan at a time). Let this side fry for one minute or until golden brown and flip. Do the same thing on this side. Place the fried donuts on the paper towel plate.8. Once you have completed frying the donuts, roll them in the sugar and cinnamon mixture.9. Pour the chocolate into a bowl.10. Enjoy!!If you are gluten free or vegan, try the recipe recipes linked on your dietary preference.

What To Do for Date Night: Tableside S'mores

Are you looking for a new place to spend date night? Or maybe a night to catch up with the girls?  We have something in store for you. Try out Halcyon Coffee Bar & Lounge in Austin for a nice little treat, tableside s'mores. The delicious dessert is served with a small personal fire pit to enjoy the full experience of roasting marshmallows. Creative and fun!

Better Than a Golden Ticket: the Yummiest Chocolate Bars

Yep, I dare to say nothing is better than good quality chocolate. Whether it's infused into a coffee mug with fresh whipped cream scooped on top and then finished off with more magical dust (aka cocoa powder) or packaged into a carefully wrapped bar of goodness, this superfood sometimes turned sweet is a food worth highlighting. I have to admit that I have been inspired, yes inspired, by my latest chocolate bar buys, and I can't help but share them with you!

My newest love nugget, Divine chocolate.  

I thought this was just the most delicious treat I have yet to test-taste from the Whole Foods shelf, but after some Googling, I realized that in each bite I was playing a part in a more equitable trading partnership. Divine is the only Fairtrade chocolate company which is 45% owned by the farmers. What does this mean? Farmers are guaranteed to receive a better deal for their cocoa, receive additional income to invest in their community, and company ownership gives farmers a share of Divine’s profits and a stronger voice in the cocoa industry. As if that wasn't impressive enough, you can actually meet the farmers. Cool. Go buy your bar today. My personal favorite: Mint Dark Chocolate.

Dagoba Organic Chocolate.

The mission began in 2001, when founder Frederick Schilling dedicated his energy to the purpose of concocting exquisite chocolate to benefit the people and the planet. On a vigorous search for the finest organic ingredients, Frederick searched through rainforests for the most exceptional cacao, all the while becoming inspired by the heart and soul of cacao as well as its rich history and the farmers who grow it.His adventurous palate and great support from family and friends led to rapid company growth. In fact, his creations became the first organic chocolate bars poured and wrapped by hand. Read more about their commitment to conserving rainforests and supporting urban greening programs here. When you are at the checkout counter, I recommend the Eclipse Bar (for those of you extreme dark chocolate lovers).

Avocado: The Green Fruit that Keeps on Giving

Avocado is equivalent to a summertime dream. Why? It makes your hair shine, your skin glow, and your body burn fat while simultaneously fighting disease. In first thought, it is often known as the culprit in Mi Cocina’s addicting guacamole or otherwise referred to as the substance that sticks to your thighs. Take note: yes, avocado is high in calories, but when consumed in moderation, it is a powerful fat-burning agent.Is it just me, or does this fruit have an element of refreshment? Maybe it's just the lime green color, or the fact that it aids in forming a heightened internal metabolism to keep your body in bikini shape. For all it's worth (AKA a source of GOOD fat), this superfood deserves some attention. Here are fun new recipes to sneak into your diet that ignite the health benefits of this yummy treat. It's time to take use of this dynamic source of omega-3. Are you on board?

To jump start the morning:

Avocado Breakfast Pudding (Serves 2)

1 ripe avocado1/2 c. 1% milk1 Tbsp. honey3 Tbsp. slivered almondsBlend first three ingredients until smooth. Garnish with granola or almonds.

Source & nutritional ingredients: Vital Juice______

For a mid-day meal:

Simple SaladHere we have (with absolutely no measurements, as usual):

Roasted Brussels Sprout and Avocado SaladMixed garden greensRed onionAvocadoRoasted brussels sprouts: cut in half. toss with olive oil and salt and pepper. roast until toasty brown.

For extra pizzaz and protein, throw in an egg fried in a bit of olive oil.Honey mustard dressing:

One part white wine vinegar to two parts olive oilA dollop of dijon mustardA large drizzle of honeySalt and pepper

Add dressing ingredients to a small jar and give it a good shake.  Toss with salad and enjoy!Source_____

For dinner-time:

Try this dip with grilled skewers. Choose your favorite meat and veggies!Avocado Cilantro Dip (Makes about 1 cup of dip)

1/2 cup thick greek yogurtJuice from 1 lemon1 avocado (average Haas size is good – about 6-8 ounces)1/2 cup fresh cilantro leaves, stems removed1 tablespoon capersPinch of black pepperPinch of garlic saltPinch of smoked paprikaOptional: If you love garlic you can add a clove, extra cilantro leaves

Source_____

To top off the day with a sweet treat:

Avocado Chocolate Pudding

2 ripe avocados½ cup of unsweeted cocoa powder½ cup maple syrup or agave nectar2 teaspoons vanilla

Cut open 2 large avocados and spoon them out into a bowl. Beat well until the avocado is a creamy mouse-like consistency. Add cocoa powder, maple syrup, and vanilla. Beat until all ingredients are mixed evenly. Serve immediately, or refrigerate and serve later.