sharing...

I try to improve on my sharing everyday...but there are some days and some occasions when I am just not going to share...most importantly when it comes to sharing dessert...I am buying these spoons for my home- finally a relief from being a total ice cream hog!! Loving these Beach House Living!!

Reeses Peanut Butter Surprise Cookie

I'll admit it- I am obsessed with these double stuffed cookies. I haven't actually baked any yet because I seriously don't think that I would ever stop eating them...but this recipe I found today- I am going to give it a shot. We are going to Tahoe this weekend and think these cookies would be just the perfect thing after a day in the snow. Thank You With Style & Grace for posting these Reeses Peanut Butter Surprise cookies...yuummers.

I wonder if the "Surprise" in the recipe title really is trying to say-  surprise you have gained 5 pounds!

Reeses Peanut Butter Surprise Cookies

{Recipe from Picky Palate}

Ingredients

• 2 sticks (1 cup) butter, softened
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chocolate chips
• Reeses Peanut Butter cups

Directions

Preheat oven to 350 degrees F. Line your baking sheets(s) with parchment paper and set aside.

Using an electric mixer, cream together butter and sugars until well combined.  Add eggs – one at a time and then vanilla, mix until well combined.

Mix together flour, baking soda and salt in large bowl. Carefully add the dry ingredients to the wet. Mix in the chocolate chips. Take one scoop of cookie dough, place Reeses peanut butter cup on top and then take a second scoop of cookie dough and place on top of the Reeses. Press the cookie dough together, sealing the edges and then carefully mold into a ball.

Bake 9-13 minutes.  Let cool for 5 minutes before transferring to cooling rack. Enjoy!

Old New Again

I recently discovered the adorable blog We Met in a Bar- obsessed...and she likes Etsy just as much as me...didn't think that was possible.

Check out these great shop OldNew Again- putting these things on my wish list:

could be a bit cheesy- but I actually like these signs in kitchens

mason jars...love it.

Cookie Stuffed Cookies?!

Two cookies in one?? I am not sure what to think of these- sounds like a baking adventure, but also sounds like I would have to spend the rest of the week on the treadmill trying to work off one bite of this decadence. Although the recipe started as a cookie stuffed with an Oreo- they have also adapted the recipe to use Girl Scout Cookies...yumm!!

Click here for the recipe

hello girl scout cookie.

Rosemary White Bean Soup

I tend to crave a big heaping bowl of soup when it's wet and cold outside. Since I am trying be better about saving money and trying to become a  better cook- really want to try out Ina's Rosemary White Bean Soup. Lisa at Celebrations at Home recently blogged about the recipe and she has got me inspired. It looks so yummy....and easy to make! Win, win. The only thing better is if Ina would come right to my apartment and make the soup for me!

Thank You Ina.

1 pound dried white cannellini beans

4 cups sliced yellow onion
¼ cup olive oil
2 garlic cloves
1 large (6”) branch of fresh rosemary
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
½ teaspoon ground black pepper
In a medium bowl, cover the beans with water by at least 1 inch and leave them in the fridge for at least 6 hours or overnight. Drain and Rinse.  In a large stockpot over low‐medium heat, sauté the onions with olive oil until the onions are translucent, about 12‐15 minutes. Add the garlic and cook over low heat for about 3 minutes. Add white beans, rosemary, chicken stock and bay leaf. Cover, bring to a boil and then simmer for 30 ‐ 40 minutes, until the beans are quite soft.  Remove the rosemary branch and bay leaf. Using either a food processor or food mill, pulse until soup is pureed. Return the soup to the pot to reheat. Add salt + pepper to taste. Serve hot.
makes 6 servings.

Ice Cream & Cake

It's a horrendous day in San Francisco- pouring rain and the skies are dark. I've got to admit though that this weather is a bit soothing- perfect for staying in and baking. I am going to a friend's house this weekend and bringing dessert. I am going to attempt to make Ina's Mocha Chocolate Icebox Cake as I've been eyeing the Tate's Cookies at my local grocery store.


The problem I have is serving up my dessert...I know how to do the presentation- but when it comes to cutting the cake, I am a total mess.


Sugar & Charm's post Unique Tips for Serving Cake & Ice Cream couldn't have come at a better time for me. I will report back next week with how the cake...and serving went at the party!

Cutting the cake: Use a long knife to cut a small circle in the middle of the cake. Cut the outside into wedges and the inside as you would normally. 

Serving the ice cream: Place cupcake paper in a cupcake pan. Using an ice cream scooper, scoop one ball into each paper lining and transfer the tray into the freezer for a few hours. After you cut the cake, remove the scoops from each cup... you can serve in the paper or drop them onto the plate! 

Sweet Lulu

I am always in the mood to bake, but with Valentine's Day around the corner...feeling the need to bake even more. Your friends will love whatever you bake up...how can anyone not love something filled with butter, sugar and chocolate? The key to the best baked gift is the presentation. Here's where Shop Sweet Lulu comes in...this shop has everything you need for packaging...party planning too. 

These things are all on my wish list: 

these straws just can't get any cuter.