here is part 157 of my 100,000 part series: The Perfect Chocolate Chip Cookie Quest. and so the eternal search continues.
found this lovely recipe on one of my favorite blogs, Love & Olive Oil. at its core it’s a simple chocolate chip cookie recipe, although on L&OO it has three types of chocolate and is also probably stuffed with something, because that’s just how they roll. me, I like to keep it pretty simple. I ended up adding some dried lavender for a little extra something special.
not bad, right? the best thing about this recipe is that you don’t even have to chill the dough before you bake it. it’s just mix, scoop, bake, eat. that easy.
here’s my updated version:
- 1 cup (2 sticks) salted butter, room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces (about 2 3/4 cups) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 10 oz chopped chocolate
- 1 tablespoon dried lavender flowers
- flake sea salt (such as Maldon), for sprinkling
Read the original recipe & the rest of the directions here.
there is much work to be done, but I consider this one a real success.
what better way to spend a beautifully summery Sunday afternoon than going to the farmer’s market to get inspired?
as part of my ongoing salad series, I thought I’d take it to the next level with the most jam-packed, epically delicious salad of all time.
I didn’t build that up too much, did I?
as an added bonus, I wanted to let you in on my salad process. the above picture features Step 1: Throw Everything in a Bowl.
Here’s Step 2:
Add Some More Stuff.
ta-da! you are all now certified salad masters.
this salad is a combination of farmer’s market scores from today, and random small amounts of leftovers from the fridge. it features the following melange of ingredients:
mixed greens, strawberries, blueberries, snap peas, radish, broccoli, roasted beets, roasted shallots, roasted carrots & toasted almonds. the dressing is creme fraiche*, lemon, honey, pea shoot pesto, zaatar, salt & pepper.
the real key to salad making a la foodmuse is to think about flavor, then texture, and to base it all on whatever the heck you happen to have on hand. that’s what keeps it interesting - otherwise I’d never eat a salad in my life. for serious.
so think spring thoughts & embody them this week. sending sunshine your way…
*I recently botched a batch of creme fraiche, but the result was still delicious, although a bit less firm than expected. this is what I used in the dressing.