Thursday, January 31, 2013

january recap

happiness is...

a scoop of homemade vanilla bean ice cream

fresh flowers on a rainy day

a run with this view!

celebrating january birthday with the best family in the world!

a pair of polka dot pants

greenlake at dusk

being inspired!

an amazing day with friends

found in unexpected places :)

seattle in black and white

having an eternal perspective!

confetti for days

dreaming up adventures with friends

rainbow sprinkles

finding out my besties are having a baby girl!!!

having bffs like josh and tala

a coffee date with hbk!

spending the afternoon with this girl

needing your sunnies in january!

an afternoon adventure

 a vanilla macaron

having the most amazing little brother in the whole wide world!

a pretty unbeatable commute!

wearing your heart on your sleeve

Tuesday, January 29, 2013

gooey snickerdoodle squares

have you ever wondered what would happen 
if you turned your favorite cookie flavor 
into more of a cake/brownie format?

if you love snickerdoodles, this is your lucky day!
this is basically the classic cookie reformatted in a gooey cake square.

this recipe was great.

two notes:
1. it will dirty nearly every bowl in your kitchen :)
2. always always be sure your butter is room temp
(i am never patient enough for this!) :)

recipe via smitten kitchen


...bottom layer...
1 1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temp
3/4 cup sugar
1/4 cup milk

...gooey middle...
1/4 cup light corn syrup
1/4 cup milk
1 tablespoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, room temp
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 1/4 cups flour

1 1/2 teaspoons cinnamon
2 tablespoons sugar

1. heat oven to 350 degrees. 
line the bottom of a 9-by-13-inch cake pan with parchment, 
allowing the ends to hang over at least 2 inches. 
coat pan and parchment with cooking spray. set aside.
2. make the base layer: 
stir together the flour, cream of tartar, baking soda, and salt; set aside. 
in an electric mixer, cream the butter and sugar until light and fluffy, 2 min. 
add the egg and milk and beat until combined. 
stir in flour mixture until just incorporated. 
spread dough into an even layer in the prepared pan; set aside.
3. make the gooey layer: 
whisk together the corn syrup, milk, and vanilla in a bowl and set aside. 
in an electric mixer cream butter, 1 cup sugar and salt until fluffy. 
add the egg and beat until combined. 
add the flour and corn syrup mixture alternately, 
mixing each time until all ingredients are incorporated. 
dollop over the cookie base and spread into an even layer.

4. mix together the remaining 2 tbsp sugar and cinnamon; 
sprinkle over the gooey layer. 
 bake until edges have set and center is still gooey, 35 min. 
let cool completely, about 3 hr. 
lift from pan using the parchment; cut into 1-inch squares.

Monday, January 28, 2013

Friday, January 25, 2013

blackberry meyer lemon gin & tonics & blackberry mint lemonade

at our joy to the world party we featured a variety of bevies,
including a signature cocktail - one spiked, one virgin.

blackberry meyer lemon gin & tonics & blackberry mint lemonade!

they were perfect compliments for each other and were both a HUGE hit.

blackberry meyer lemon gin & tonics

recipe via spoon fork bacon

serves 4

12 blackberries
20 fresh mint leaves
2 meyer lemons
1/4 cup simple syrup
12oz gin
tonic water


*you can either make these individually or in a pitcher for serving
these instructions are for making these individually...

1. place 3 blackberries, 5 mint leaves, juice of 1/2 lemon 
and 1 tablespoon simple syrup in each glass. muddle together.

2. fill with ice and top with 3oz gin.
top each drink with tonic.
stir and serve!

blackberry mint lemonade
recipe via savory sweet life

serves 6-8

3 cups water
1 cup sugar
18 mint leaves, torn
2 cups frozen or fresh blackberries
4 cups lemonade
mint sprigs


1. bring water and sugar to boil in a small pot.
stir until sugar is dissolved, then turn off heat.
add torn mint leaves and give the pot at stir.
allow mint simple syrup to cool.

2. add blackberries to a blender.
place strainer over mouth of blender and pour in the mint simple syrup.
discard mint leaves. blend on low speed for just a few seconds at a time, 
just enough to break the berries apart but not puree them.

3. fill a juice pitcher halfway with ice and add a couple of mint sprigs.
pour the lemonade and blackberry mixture over ice.
stir and enjoy!

(i found that using a pitcher with a built in strainer while pouring worked perfect for this)

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