Tuesday, November 17, 2015

Weekend in New York

 On a whim two good friends and I decided to visit New York City for a day trip. 
So I stopped by a farmers market to grab an apple before traipsing through Central Park.  
 In Boston I haven't really gotten to see too many trees changing color but I was definitely blown away by array in the park.
 Some of the buildings are so beautiful if only you look up. 
 A boozy brunch at Calle Ocho was a total blast. We spent three hours gabbing, dining, and drinking endless sangrias. 
 And boy did we laugh. 
 Glamorous ladies walking the streets of the city.
 Total babes. 
 Ann Marie (left) was our gracious host and Dory (right) was her bestie who convinced us (not that it took much) that we all needed a little weekend get away.
We found a bakery where everything was gluten free so Eva (walking out the door in the background) needed to check it out since she can't have gluten. I don't think she could get over the shock that she could pick any item in the store out and eat it! Totally worth the stop!
And of course had to snap a few friend shots while I could. (I played paparazzi all day). 

Wednesday, November 4, 2015

Chocolate Chip Pumpkin Snickerdoodles

 Who doesn't love a little fall flavored treat?
 Honestly snickerdoodles aren't my cookie of choice, but add a little more flavor with pumpkin and chocolate and ladies and gentlemen we have a winner!
That cookie looks about as perfect as it can get. Gosh nothing is better than a soft, chewy cookie.
 You know the saying "whistle while you work?" I prefer "eat while you work".
I think we could all do with a tower of cookies in our lives. 
 These cookies stay so soft and chewy days after making them...if they last that long.

Chocolate Chip Pumpkin Snickerdoodles: Makes 18 cookies
Dough Ingredients:
  1. 1/2 cup butter (melted)
  2. 1/4 cup brown sugar 
  3. 1/2 cup granulated sugar
  4. 1 tsp vanilla extract 
  5. 6 Tbsp pumpkin puree
  6. 1 1/2 cup flour
  7. pinch of salt
  8. 1/4 tsp baking powder
  9. 1/4 tsp baking soda
  10. 1 1/2 tsp ground cinnamon
  11. 1/4 tsp ground nutmeg
  12. 1/4 tsp ground ginger
  13. 1/4 tsp ground cloves
  14. 1/2 chocolate chips 
Sugar Coating Ingredients:
  1. 1/2 cup sugar 
  2. 1 tsp ground cinnamon

  1. Preheat oven to 350 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. Microwave butter until melted  and then whisk together with brown sugar and granulated sugar until smooth.
  4. Whisk in vanilla and pumpkin puree. Set aside
  5. Combine flour, salt, baking powder, baking soda, and spices in a small bowl. 
  6. Pour the wet ingredients into the dry ingredients until combined.
  7. Fold in chocolate chips. The dough will be very soft. Chill the dough for 30 minutes or up to 3 days in advance. Don't skip chilling the dough. 
  8. Take the dough out and roll into balls of roughly 1.5 Tbsp (who ever measure such a thing. Just make relatively similar sized dough balls).
  9. Roll each ball in the sugar cinnamon mixture, place on the cookie sheet, and flatten with your palm. 
  10. Bake for 8-10 minutes. The cookies are going to look under-baked but DO NOT keep baking the cookies or they will dry out and be rocks. 
  11. Allow the cookies to cool for about ten minutes. The more time they cool the chewier they will be.
Modified Recipe from Sally's Baking Addiction