Saturday, January 5, 2013
my beautiful pregnant sister and some cookies for you to break your new years resolution with
My sister has been wanting me to take some maternity photos for her but with the record breaking rain we've been having we were beginning to think that it wasn't going to happen. Earlier this week I woke up to the most beautiful, glowing light and I was inspired to text my sister to see if she'd be up for a spontaneous photo shoot. She looks so breathtaking in these photos and from text to arriving at my door she only took about 45 minutes. Can you believe it?? I could never look this pretty in such a short amount of time! Oh the joys of youth- wink wink. She is so photogenic that we were only at the beach for about 20 minutes. What's crazy to me is that in just a few short weeks that baby will be here and ready for me to take her photos! EEK! So exciting!
And since this is supposed to be a blog about what goes on in my kitchen I thought I'd add a super tasty cookie recipe that I tried yesterday from Bon Appetit magazine! I just converted the recipe using cup4cup flour. These are worth a go! So yummy!
Salty Chocolate Chunk Cookies
1 1/2 cup cup4cup flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 tsp vanilla extract
8 oz semisweet chocolate chips
flakey sea salt
Preheat oven to 375 degrees.
Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing to blend. Using a spatula, fold in the chocolate.
Spoon rounded teaspoonfuls of cookie dough onto a parchment-lined cookie sheet. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks.