October 26, 2011

What I am Loving Wednesday & MORE



I like this print...

Source: etsy.com via Kelsey on Pinterest

I think I am going to try putting this together soon... the outfit... the hair stays long!


LOVE this print & how it's framed.

Who wouldn't want a copper tub?

Source: hgtv.com via Kelsey on Pinterest

I LOVE this picture because maybe its me after a second kiddo!?! But, not anytime soon!

I think I am going to do this for my table centerpiece at Christmas

Check out this cookie recipe that was on Daily Candy today!

Cornflake Chocolate Chip Marshmallow Cookies

Makes fifteen to twenty

16 tbsp. (2 sticks) room-temperature butter

1¼ c. granulated sugar

2/3 c. light brown sugar, tightly packed

1 egg

½ tsp. vanilla extract

1½ c. flour

½ tsp. baking powder

½ tsp. baking soda

1½ tsp. kosher salt

3 c. Cornflake Crunch

2/3 c. mini chocolate chips

1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Good luck keeping a stash around.

She could just be showing off her 'BOO' shirt because I said lift your hands OR she could be practicing future drill team poses... who knows.... shes cute!

AND a BIG smile this morning... She really was in a great mood and I loved it!

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