HOLIDAY BAKING: CHOCOLATE PEPPERMINT CRACKLE + RED VELVET THUMBPRINTS

OMG. If you're going planning to do some gift giving in the form of baked goods, these recipes from Southern Living are AMAZING.  All my chocolate lovers out there especially need to try to crackle cookies, they are rich and fudgey and delicious. 

CHOCOLATE PEPPERMINT CRACKLE COOKIES

2 oz. unsweet chocolate baking bars, chopped

2 tbsp. butter

1/4 tsp. table salt

1 cup granulated sugar

1/2 tsp. peppermint extract 

2 large eggs

3/4 c. flour

1/4 c. unsweet cocoa

1 tsp. baking powder

1 cup powdered sugar 

1. Microwave first three ingredients in microwave safe bowl on high for 1-2 minutes, stirring every 30 seconds until smooth. Stir in sugar, peppermint, and eggs until blended. Stir flour, cocoa, and baking powder together then stir into the chocolate mixture until well blended. Cover bowl with plastic and chill for 1 hour. 

2. Preheat oven to 350. Drop dough by level spoonfuls into powdered sugar and roll to coat.  Place coated cookies 1 inch apart on parchment paper lined baking sheets.

3. Bake for 10 minutes or until cookies are crackled. Cool completely (about 20 minutes) 

RED VELVET THUMBPRINT COOKIES

1/2 c. unsalted butter, softened

3/4 c. granulated sugar

1 large egg

1 1/2 tsp red food coloring

1 1/4 c. flour

1 tbsp. unsweet cocoa

1/2 tsp table salt

1 tsp. vanilla extract

2 oz. cream cheese, softened / room temperature

1/4 c. white chocolate morsels, melted according to directions on package

extra morsels to garnish 

1. Preheat over to 325. Beat butter and sugar with electric mixer until creamy. Add egg and food coloring, beat 30 seconds

2. Sift flour with cocoa and salt. Add to butter mixture, beating at low speed until combined. Stir in vanilla 

3. Shape dough into 1 inch balls and place 1/2 inch apart on parchment lined baking sheet.  Press thumb into each ball, forming an indentation

4. Bake for 10-15 minutes or until cookies and fragrant and dry. While cookies are still warm, press indentations again.  Cool cookies completely (about 30 minutes)

5. Stir together cream cheese and melted white chocolate in a small bowl. Fill center of cookies with cream cheese mixture (I put the mixture in a ziplock bag and cut the corner to squeeze it out in nice little circles). Garnish with white chocolate. 

Happy Baking! 

XO

KITCHEN STORIES : FAVORITE BEANS & RICE

This shouldn't even fall into the category of "recipe" because it's so simple to make.  These days what I look for in a meal is easy, quick, and healthy / low calorie.  I am by no means a cook but in the past I always enjoyed the process of making / baking, photographing food, and sharing it here so I am challenging myself to doing this more frequently again.  

I try to incorporate beans of some sort into most dinners since I am vegetarian.  For Hunter who wants to eat meat every once in awhile, this is the perfect thing that I can whip up enough for both of us and he adds grilled chicken to his. Here's what you need: 

1 cup of brown rice (simmers for about 45 minutes)

1 cup (dry) or canned black beans

1 cup (dry) or canned pinto beans 

chopped onions

chopped red peppers 

fresh basil 

fresh chopped garlic

black pepper 

If you use dry beans they take a little more preparation and cooking before adding vegetables. Otherwise,  combine the canned beans, onions, peppers, basil, and garlic into one pot and let simmer for about 30 minutes.  I don't measure the vegetables, just put as much or as little to your liking.  We added cherry tomatoes and a hint of cilantro to the top.  Sprinkle with pepper, a squeeze of fresh lime juice, and enjoy. 

XO 

SKETCH THE ORDINARY

After being out of town for awhile and many days of seemingly endless rain I've felt a little cooped up.  Complete with a desk full of half finished sketches.  I've needed a little inspiration, in the form of changing things around... cleaning up, sprucing up, and rearranging.  I don't know about you but moving things around my house and studio every once in awhile makes me happy and gives me a fresh perspective when beginning new projects.  And as I arranged, I looked to my favorite random objects and little vignettes to inspire me.  I especially love this window in our kitchen.  The rain has been falling on it perfectly.  The plants are overgrowing. The tiny glass jars typically contain clippings, wildflowers, or herbs that Hunter brings home to me.  This week it was rosemary, my favorite. Once again proving that inspiration is literally all around us.  Sometimes we just need to be more present to notice.  

Hope you all are feeling inspired and having a lovely week.  My travel photos are almost ready to be shared! 

  XO 

FLORAL RECIPE CARDS IN THE SHOP

I might be a littttttle too excited about these guys!  The recipe cards are in the shop, available as sets of 10 (but you can custom request a larger quantity if needed).  

This is a weirdly late blog post for me, but I needed a little break from editing photos and was excited to share these. 

Monday, you've been conquered. 

XO

EDIBLE GIFTS : LAVENDER SHORTBREAD COOKIES

I love making these lavendar cookies and at the request of Cami, I whipped up a batch these week to bring to her studio.  I haven't quite mastered these appearance wise, but they are definitely delicious.  I foresee more baked gifts in my near future, so stay tuned!

Lavender Shortbread Cookies: 

5/8 cup butter 

1/2 cup white sugar 

1 egg 

1/2 teaspoon vanilla 

1 tablespoon lavender flowers 

1 1/2 cups all-purpose flour 

(we've made this with substitutes to be gluten free and they still turned out great!) 

Preheat oven to 350 degrees 

Grease cookie sheets 

Cream together the butter and sugar

Beat the egg and blend it into the butter and sugar

Add vanilla, mix in lavender flowers, and the flour

Drop by taespoonfuls onto cookie sheets

Bake about 10 minutes or until golden

Remove to cooling racks and sprinkle with decorative sugar (optional)

WEEKEND TREAT : OATMEAL COCONUT PB COOKIES

Happy Friday! 

If you're looking for a little treat to splurge on this weekend, I suggest whipping up a batch of these oatmeal coconut peanut butter cookies.  They are pretty delicious! 

I'm giving you the "real" ingredients but I'm also all about substitutes to make sweets a little "healthier".  You could definitely use substitutions to make them vegan and/or gluten free and they would be just as good!  I usually do GF (your local health food store will have all the substitutes you need; flour, oats, etc).

Here is what you need: 

1 cup butter, softened 

i cup packed light brown sugar 

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups flour

1/2 teaspoon baking soda 

1 teaspoon salt

3 cups of oats 

1 cup coconut flakes 

1 cup peanut butter (I used half a cup of peanut butter and half a cup of peanut butter chips because I was curious and also afraid that peanut butter would take over... but it didn't. So you could definitely add a little extra or use both to your liking!)

Preheat oven to 325. In a large bowl, cream the butter and both sugars until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, salt; stir into the creamed mixture until blended.  Mix in the oats, coconut, and peanut butter.  Drop by heaping spoonfuls onto an ungreased baking sheet.  Bake for approximately 12-14 minutes (I did 14 minutes because they were still gooey, just keep an eye on them).  Let them cool for about 5 minutes before transferring from the baking sheet to a wire rack or parchment paper to cool completely.  

Then style them and take some photos for your blog - kidding... that's the part that took the longest. ha.  However, I love experimenting with lighting and food photography so that's how the post came about after all.   I think I will work on more treat posts in the future.  Hope you enjoy! xox 

*adapted basic oatmeal cookie recipe from allrecipes.com

OUR FAVORITE CARROT CAKE

I've made this carrot cake a few times, we're kind of in love.  It's Hunter's favorite and each time he says "this is the best one you've made". ha.  So I made it yet again for him for Valentine's day this year.  We are not big holiday people, we just enjoy relaxing rather than fighting a crowd and waiting in line. So on Vday he made the most amazing portobello burgers and then we enjoyed our dessert and watched TV.  It was honestly perfect!

Now go make this -

INGREDIENTS:
4 eggs 

1 1/4 cup vegetable oil 

2 cups white sugar

2 teaspoons vanilla extract

2 cups all purpose white flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon of salt

2 teaspoon cinnamon (if you're a cinnamon nut like us, add more)

3 cups grated carrots (I think I did just under 3 cups)

THEN...

I added pecans, raisins, dried cranberries, and unsweetened coconut.  This is completely optional but I promise you won't regret throwing these extras in. 

Beat your eggs, oil, sugar, and vanilla in a large mixing bowl until smooth.  Add in the flour, baking soda, baking powder, salt, and cinnamon. Pour into a greased pan.  Cook at 350 degrees for 40-50 minutes. 

CREAM CHEESE FROSTING:

1/2 cup butter, softened (not melted!)

8 oz cream cheese, softened (not melted!)

4 cups of confectionary sugar

1 teaspoon of vanilla

Enjoy! xo

PRETTY SNACKS

French bread, brie cheese, and lemon curd from Trader Joes.  You can't go wrong with a pretty snack like this!  Plus I wanted to use all my recent trinket purchases.  You can never have enough gold things laying around...  

Napkins : Anthropologie / Plate : Anthropologie / Berry Crate : Sur La Table / Creamer Dish & Flatware : Vintage