Since the weather has been nice, crafting has definitely taken a backseat.  The backyard and garden are getting my attention these days and this is what I’ve been up to…

The backyard is coming along…we spent most of the weekend building a retaining wall for a flowerbed and edged off the other flowerbed with the same block.  I am SO excited for my flowers to come into bloom.  My husband was a trooper and helped me all weekend.

 {via}

Yes…I know…this is completely random and that I haven’t been around lately.  With the weather shaping up, I don’t feel like sitting in front of the computer more than my usual 8 hours at work.  I hope to be posting some fun stuff soon!

A few days ago, I had a craving for chocolate chip cookies.  I don’t make cookies very often…just when I have a craving for them.  As I was making them, I thought about these fat, chewy, chocolately cookies.  I used the recipe on the back of the chocolate chips bag and was so excited to satisfy my craving.  I was so disappointed when they came out of the oven looking like this:

Don’t get me wrong…they tasted great! They just weren’t what I was craving.  I had no idea what I did wrong.  I followed the recipe to the “T”.  So I asked for some advice on Facebook and Twitter.  I got a lot of advice and tips.  I made another batch using all the tips I received and got some amazing results! 

Now THIS is what I call a FAT chocolate chip cookie!!

Here are the tips I received:

• Don’t grease the pan. (I never do this anyway)
• Sift the flour. (I sifted half as I remembered after pouring in the first cup)
• Cool the dough before putting it on the cookie sheet. (I put my dough into the fridge for about 1/2 an hour before rolling them into balls and setting them on the cookie sheet.)
• Crank the heat just before putting the cookies in the oven. (I “cranked” it from 350 to 375).
• Make sure the butter is not too soft and that you have enough flour. 

My friend L, also sent me this recipe and it worked amazingly well…so I’d like to share.

*****Technically this is an oatmeal chocolate chip cookie recipe BUT I put the rolled oats through my coffee grinder instead of blender and it essentially made it into oatmeal flour.  It worked great! ******

In a large bowl, cream together:
1 cup butter (I wouldn’t substitute with margarine unless I had no other choice…), and like your friend said, not too soft…
1 cup white sugar
1 cup packed brown sugar (I actually use the ‘golden’ kind)

Add to creamy mixture and mix:
2 eggs
1 tsp vanilla

In a separate bowl, mix:
2 1/2 cups blended oatmeal (basically, put the oatmeal in your blender or food processor, and get it as powdery as you can)
2 cups all-purpose flour
1/2 tsp salt (I actually don’t add the salt, maybe I should?)
1 tsp baking soda
1 tsp baking powder

Add the dry ingredients to the wet and mix. When it’s fairly well mixed, add 1 cup of semi-sweet chocolate chips. Roll them into about 1-inch balls and place on a baking tray. Bake for 9-12 minute range at 375 degrees.

ENJOY!

If you use this recipe or advice please let me know! I’d love to hear how this has helped you (or not).

WEEK 18 – Cherries

Whether it’s a bowl full for snack, a topping on ice cream, a print on fabric or even the blossom, I HEART CHERRIES.  So sweet and juicy and is the true by product of summer.

 ***ALL PHOTOS ARE FROM WWW.WEHEARTIT.COM***