The rest of the afternoon was spent relaxing, eating, some projects, and just enjoying Sunday with my family.
I watched This is 40 while Zach worked, and while it was a little painful to watch at times, I enjoyed it (MUCH better than The Master last night…awful).
A few of these little bowls were enjoyed during the movie.
Between the movie and dinner, Zach and I attacked a couple projects: enter hectic craziness.
By the looks of our apartment for awhile this evening, you would have thought we were unpacking…and in a way we were. We’ve been getting gifts from our registry and a lot of the boxes have just been sitting all around the apartment.
Tonights project was a wine glass rack from Pottery Barn from my granny.
Through the madness, we came up with this.
Zach did an amazing job. Thanks Babe 🙂 Way to use your new toy
Needless to say, dinner was postponed a bit due to getting out apartment back into one piece. On the menu tonight, Open Face Sammies and side salad
Our sammies included
- farmers market bread
- cheddar cheese
- basil from the garden
- farmers market heirloom tomato
- mustard spread
The salads were simple:
All together, fresh and delicious as always :). I love our homecooked, fresh meals.
And now we’re relaxing and watching a little Sunday night TV. What I’m really excited about tonight are the second little baking project I had this afternoon:
Chocolate Chip Cookies 🙂
I referred to quite a few different recipes for a basic dough base, and then just kind of worked with what we had on hand.
Homemade Chocolate Chip Cookies
Yields about 8 LARGE cookies, or 16 normal people cookies
- 2 cups of oat flour
- 3/4 – 1 cup of brown sugar
- 2 tsp of vanilla extract
- 4 tbsp EVOO
- 2 tsp baking powder
- 1 full egg, 2 extra egg whites
- 1 cup of chocolate chips
- Preheat oven to 350
- Combine all of the dry ingredients and mix
- Mix all of the wet ingredients (order is not too much of importance)
- Once you have dough, fold in chocolate chips
- Cook for 12-15 minutes @ 350 (to be honest, I’m at high elevation AND we made HUGE cookies, so I cooked 2 cookies for 10 minutes @ 350, and 5 minutes at 325 after smashing them down a bit. Really, just bake at 350 and after 10 minutes, keep an eye on them)
UPDATE: I should have been a little more clear in my recipe/description. I used out flour in these cookies, which absolutely affects the flavor. I love it, but it does change the density and flavor profile a little. I also did NOT use white sugar, because we didn’t have any, so I doubled the brown sugar. Zach said he could taste the difference, less sweet, but actually enjoyed it.
I don’t want to detour anyone from trying them, these cookies are AMAZING…I just wanted to point out for anyone who may try these: These are not flat, simple chocolate chip cookies. Zach said they were more like a scone texture, and he was spot on there, though it could have been due to letting them set in the fridge for a few hours before baking, and the fact that I made them HUGE piles of dough. Moving on…
If leaving you with cookies isn’t enough, I leave you with some pictures from our deck tonight
Spectacular. Really, no words. Thank you, Denver.
Question: What is your favorite, warms your heart dessert?