Tag

cookies

instagram diary.

We hope you all had a wonderful weekend! J played hostess to her parents and celebrated her cousin’s wedding at the gorgeous Georgian Terrace in Atlanta; L enjoyed a low-key family weekend before traveling to Jekyll Island for a board meeting. In case you missed them on Instagram, here are our fave images from the weekend.

The Glitter Life Instagram Diary
stuffed portobello at mellow mushroom (seriously, the best veggie dinner ever) // friday night baking: peanut butter blossoms // a much-needed manicure in the shade of the season // dry bar action before the big night // dinner menu at the georgian terrace // stunning flowers // J and her sweet dad // crab legs for sunday dinner // peaceful night for L at the historic jekyll island club

Follow us on Instagram at @glitter_blog_xo. Now, let’s get busy. It’s Monday.

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black friday cookies.

Black Friday Cookies
how delicious do these look!?

Happy Black Friday, glitter girls! We know some of you have been up since the *crack* of dawn. Let’s re-fuel with these delicious cookies shall we?

Chewy Gooey Flourless Chocolate Cookies

Yield: 24 cookies

Prep Time: 25 min

Cook Time: 14 min

Nicknamed “Black Friday Cookies,” these treats can be mixed up and baked rather quickly to enjoy after a long day of shopping on Black Friday.

Ingredients:

3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips.

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

Tips:

*If you’re baking this as a “gluten-free” recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, so gently peeling the paper away from the cookie works best.

Source: RecipeGirl.com (Adapted from Francois Payard’s Chocolate Epiphany )

 

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J+L

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salted chocolate chip cookies.

I’ve been on a quest for the perfect salty-sweet cookie/brownie/dessert recipe for a while now. I’ve tried several, only to be disappointed with the results. {{Surely the recipes–not my lack of baking skills–are to blame.}}

I tried this one yesterday, and I have to say…it’s pretty perfect.

Salted Chocolate Chip Cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups firmly packed brown sugar (the original recipe called for dark brown–I used light brown because that’s what I had on hand)
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract (the original recipe called for two teaspoons…but I ran out)
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoons sea salt, plus more for sprinkling on top of each cookie dough ball
  • 2 cups semi-sweet chocolate chips (the original recipe called for 2 1/4 cups…but it seemed silly to me to buy another bag of chips just for that extra 1/4 cup. If you like a TON of chocolate chips in your cookies, go for it…but I didn’t miss the extra chips.)

Method:

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer, like I did), cream the butter and sugars together on medium-high speed until light and fluffy (about two minutes in a stand mixer, three with a hand mixer). Reduce the speed to medium-low and add the eggs, one at a time, mixing well after each egg is added. Add the vanilla. Add the flour, baking powder, baking soda and sea salt. Mix in the chocolate chips using a wooden spoon.

Now, THIS IS KEY. Cover and chill the dough overnight. Chilling cookie dough (this and any other recipe) prevents the cookies from spreading when they bake. You should also put the cookie dough back in the fridge while each batch of cookies bakes, otherwise your first batch of cookies will be perfectly round while the later batches are a big spreading mess.

Heat your oven to 350 degrees. Lightly coat a cookie sheet with cooking or baking spray. Using a cookie scoop or melon baller, scoop out small balls of cookie dough and place about two inches apart on the cookie sheet. Sprinkle a few flakes (or do a few grinds) of sea salt on each dough ball. Bake for 15 minutes, until the edges of the cookies are brown. Remove to wax paper to cool and repeat with remaining {{chilled}} dough.

Voila! You now have the perfect salty-sweet dessert for your next party. Or your next Sunday afternoon cookie binge (NOT ME).

xo

L

Cookie Dough
is it bad that i never want to actually BAKE the cookies? #iheartcookiedough
Dough Balls
fifteen minutes to salty-sweet deliciousness.
Baby Joe
baby joe helped!

Recipe adapted from Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion by Alice Churrah, with tips from Mom It Forward.

 

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