Tasty Tuesdays : Triple Chocolate Cookies

I took a half day off work last week to spend time with some college girlfriends. I drove about an hour east to join six ladies for Girls' Weekend at the Lake. It. was. heavenly. Water skiing on the lake, lounging on the dock, nighttime boat rides to star gaze. Corn on the cob, cheeseburgers, summer beer, guacamole, s'mores, taco dip, Texas caviar ... and triple chocolate cookies. To die for. And just perfect to grab on the way out the door to the dock. Your cookie will be gone by the time your feet hit the warm wood.

I discovered this recipe on a dangerously delicious blog, Cookies and Cups, and knew I would have to try it out. I couldn't find white chocolate bars when I made these, but I did have bars for the milk and semi-sweet chocolate. Definitely worth it - I'll search a little harder next time for chocolate bars, rather than chips.

INGREDIENTS:

2 1/2 cups all purpose flour

1 cup softened butter

1 cup light brown sugar

1/2 cup granulated sugar

2 whole eggs + 1 egg yolk

2 teaspoons vanilla

1 tsp baking soda

1 teaspoon of coarse sea salt

6 oz. chopped semi sweet chocolate

4 oz. chopped milk chocolate

4 oz chopped white chocolate

YOUR TASK:

1. Cream your butter and sugars together until fluffy.

2. Add in eggs plus yolk and vanilla. Beat on medium speed until incorporated.

3. Turn speed to low and add your baking soda, salt and flour. Mix until just combined.

4. Fold in your chopped chocolate.

5. Cover tightly and refrigerate for at least 3 hours over overnight.

6. Preheat oven to 350°F

7. On a parchment lined baking sheet scoop dough by the rounded tablespoon, placing 2 inches apart.

8. Bake 9 minutes until the edges are golden brown.

9. Transfer to cooling rack.

Warning: If you make these cookies and eat one every time you go from the lake house to the dock, you will feel very compelled to wake up early to do pilates and some cardio!

images and recipe: Cookies and Cups

Kids' Rooms that aren't Cliche

Especially love this rug and chair:

It's amazing what you can do with some throw pillows:

That sconce!

Colorful artwork against such a deep pink wall:

Love the trim on the ceiling:

Beautiful detailing on the bed:

Those prints are gorgeous:

Love the map on the wall:

COLORSSS!

images: Elle Decor and House Beautiful

It's National Dog Day!

And how could I not post on this of all days?

To celebrate, some cute dogs:

Duncan is so egotistical. He really thinks is allll about him.

And now for some videos. These are actually all of soldiers with their pups. I'm sure you've seen at least one of these before. It's a triple tearjerker.

Now, everyone, go love on your dogs. And a soldier.

images: Cute Dog Pictures, and me, and YouTube.

Tasty Tuesdays : Two-Cheese Pasta

Nom nom nom. Can you hear my stomach growling at the sound of the name? Oh, wait, I just made the sound of eating. It's actually gggrrrrr I'm hooongggrrreeee. Okay, anyway, I made this cheese linguine a couple weeks ago for a weeknight dinner. I was so glad it didn't take a long time. I've been known to over-extend and not get dinner on the table until 9 or 10 (once even 11, eek!) Chris will surely remember that dinner, as it was by far the worst meatloaf we've ever eaten.

Back to it. I found this Linguine with Two-Cheese Sauce from Tracey's Culinary Adventures. Tracey originally found this recipe in Cooking Light.

Linguine with Two-Cheese Sauce
from Cooking Light, July 2011

INGREDIENTS
8 oz linguine
1 cup low-fat milk (I used 1%)
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour
2 oz shaved Parmigiano-Reggiano
1 1/2 tablespoons mascarpone cheese

YOUR TASK
Bring a large pot of water to a boil.  Cook the pasta according to the package directions.  Drain and set aside in a serving bowl.

Meanwhile, heat the oil in a small saucepan set over medium heat.  Add the flour to the pan and cook for about 2-3 minutes (or until the mixture darkens slightly), whisking constantly.  Whisk in the milk, 2 teaspoons of the basil, the salt, and the pepper.  Continue cooking over medium heat until the sauce thickens slightly, about 3-4 minutes, whisking frequently.  Turn off the heat under the pot and add 1 1/2 oz of the Parmigiano-Reggiano and the mascarpone cheese, stirring until the cheese is melted and the sauce is smooth.

Pour the cheese sauce over the pasta and toss to coat.  Garnish with the remaining basil and Parmigiano-Reggiano before serving. 

Enjoy!

recipe and images: Tracey's Culinary Adventures

Pretty packaging : The Bitter Chocolatier

I just discovered this packaging on the Dieline through their Student Spotlight. It is absolutely gorgeous, with clean fonts, die-cut labels and organic, natural materials. LOVE the humorous labels "My Girlfriend Dumped Me." and "My Entrance Exam Didn't Go Well."

Don't you love it and wish you could buy it? What a great hostess gift this would make!

Images: The Dieline