andes mint cookies.

One of the “rules” that southern girls learn growing up is that you are never to show up to a party empty handed. I’m typically all for bringing a nice Malbec, but lately I’ve been consuming more cookies than wine and it turns out – they are quite the crowd pleaser.

These particular cookies are such a fun alternative to my old faithful, chocolate chip. I’ve kind of been on a chocolate-mint kick lately, which can most likely be blamed on Girl Scout cookies, so this batch really hit the spot for my pregnant hankerings. They are great for a get together with friends, and even better when you have some leftover with a glass of cold milk at home.

Which I may or may not have had for the last 5 nights in a row.

Ingredients

12 tablespoons (1.5 sticks) unsalted butter, softened at room temperature
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup Andes Creme De Menthe Baking Chips

Instructions

Cream together the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.

Add in the egg and cream everything together.

Slow mix in the flour, cornstarch, baking soda, and salt until the cookie dough has formed.

Fold in the Andes Creme De Menthe baking chips.

Wrap the cookie dough in plastic wrap and store in the refrigerator at for least 3 hours or up to 72 hours.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicon baking mat.

Scoop 1.5-2 tablespoons of cookie dough onto the cookie sheet and bake for 9-11 minutes.

Remove from oven and allow the cookies to cool for 2 minutes, and then transfer to a cooling rack.

recipe via Gal On a Mission

Share

transitioning into motherhood.

I’ve been struggling to produce regular content as of late, in case you haven’t noticed. It’s not that I haven’t been doing anything (although for several weeks during my first trimester that was exactly the case!), but I am still trying to figure out how to transition into motherhood. I am not typically a “tell-all” kind of person, so the odds of me sitting down and writing all of the gory details of my pregnancy are highly unlikely. However, my life is drastically changing and that means changes will inevitably be coming to this space as well.

I will obviously still be cooking because we have to eat and I am incapable of eating fast food or boxed dinners (the horror!). So those of you who come here for the sweet and savory will not be disappointed, I assure you. I’m also already planning our first vacation as a family of three, so if you stop by for travel tips – never fear. But I’m also hoping to add in more about pregnancy and motherhood as well.

As I’m learning and growing (literally) I want to share bits and pieces of that journey with you all as well.  If I stumble upon good advice or great, stylish products, then I want this to be a place where I can gush over that too. Speaking of, if you haven’t read Bringing up Bébé by Pamela Druckerman, then you need to drop everything and pick it up now. I cannot recommend this book enough and I am so glad it was the first book I read after finding out I was pregnant. It’s chock-full of practical tips for raising children who sleep, wait patiently, and eat real food. Not to mention, plenty of advice and reminders for parents to calm down and retain their identity as individuals and spouses after delivery. Pretty excellent stuff.

I hope you will all hang in there with me as I figure this new role out and exactly how it’s going to fit into the blog. 2017 is looking to be a very exciting year!

Pacapod Mirano Diaper Bag / Bannor Toys Classic Rattle /  Adorababy Striped Shoes / Hazel Village Juliette Rabbit

Share

pumpkin spice cinnamon rolls.

I almost hate to say this for fear of jinxing myself, but today is day 7 of feeling like a normal human being and I could almost cry I’m so excited. The last 9 weeks or so have been fairly miserable to say the least and I think I’ve finally turned a corner, just in time for the holidays.

As soon as a I started feeling well last week I began to pour over all of my seasonal recipes in a desperate search for a delicious weekend breakfast. As most of you know, Saturday morning is arguably my favorite time to be in the kitchen. I love to have coffee brewing while I whip up something scrumptious in my pjs. It’s the best. Unfortunately, my Saturdays have been all about sleeping and doing as little as possible lately, so I’ve missed out on all of my fall baking. It had to be remedied.

This recipe was originally from Paula Deen, but it’s been tweaked to include a pumpkin filling because – duh, fall. I always get nervous when I find recipes for cinnamon rolls because they usually make enough to feed a small army, but this recipe only makes about 8 rolls in a cast iron skillet so it was perfect for just the two of us. It’s a really simple recipe to follow and the end result is out of this world. It’s like rolling up all the flavors of fall into a warm, gooey swirl of cinnamon bread…and then topping it off with icing.

You just can’t beat that.

pumpkin spice cinnamon rolls

Ingredients

Rolls

1/4 Ounce package yeast
1/2 Cup of warm water
1/2 Cup of warm milk
1/4 Cup of sugar
1/3 Cup of butter melted
1 Teaspoon of salt
1 Egg
3 – 3 1/2 Cups of flour

Pumpkin Filling

1 1/2 Cup of pumpkin puree
3/4 Cup of brown sugar
2 Teaspoons of vanilla extract
2 Teaspoons of cinnamon
1 Teaspoon of pumpkin pie spice
1/3 Cup Diced Pecans optional

Icing

1/2 Cup of warmed milk
3 Tablespoons of butter melted
2 Cups of powdered sugar
1 tsp. vanilla extract

Instructions

Dissolve yeast into warm water to activate. While yeast is dissolving combine sugar, warm milk, melted butter, salt and egg into a large bowl. Mix in two cups of flour and then mix in yeast + water mixture.

Mix in remaining flour until dough is easy to handle. The dough should be elastic, but not sticky.

Sprinkle flour over a large surface, remove dough from mixing bowl and knead for 5-10 minutes. Place in a large well- greased bowl (I use butter) and cover with two clean dishtowels without touching the dough.

Place in an unheated oven for an hour to double in size.

While the dough is rising, mix together all the ingredients for the pumpkin filling (minus the chopped pecans).

Remove dough after an hour and preheat oven to 350º F.

Punch down the dough and roll out into a large rectangle. Spread pumpkin filling mixture evenly over rolled out dough and sprinkle with pecans (optional). Roll the dough and cut into 1-inch slices. Place into cast iron pan/casserole dishes close together. Bake for 30 minutes or until golden brown.

Mix together powdered sugar, vanilla, and melted butter. Slowly add in milk until you have reached your desired consistency.

Pour icing over the rolls while they are still in the skillet. Remove and enjoy!!

Share