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Chocolate Chip Cookies with Gray Sea Salt (Low Altitude)

• 28 May 2014


When our family moved to Seattle three and a half years ago, I attempted my usual chocolate cookie standby only to find that it turned out completely different in my new location.  Unrecognizable even. The cookie's identify crisis was likely due to the change in elevation and air moisture--which made sense--but was nonetheless disappointing.  To where would I turn on a bad day without a go-to chocolate chip cookie recipe on hand?  As a remedy to this unfortunate predicament, I then spent the new few years trying to revamp the recipe to my liking (this part my family and friends enjoyed a lot). I am not exaggerating when I say I've modified this recipe probably 20 times (and may continue to do so...who knows?!), as I tried to create what I felt was the perfect cookie.

I am aware of the strong opinions out there regarding chocolate chip cookies.  Some people like them soft, others crispy.  Some like them puffy, and others like them more flat.  Some like them with milk chocolate, and others enjoy them with dark chocolate. And last, some like them only dipped in milk and others prefer the cookie dough in it's glorious, raw state.  It's all a matter of personal preference, of course, which keeps us all on constant lookout for the perfect cookie.



My version uses a good, semisweet chocolate; Guittard and Ghirardelli create fantastic chips and usually one of these brands is available at every standard grocery store. This recipe calls for eleven ounces of chips, which leaves a few left in the bag to munch on or to pawn off on your toddler (an ideal scenario if your child is like mine and begs for chocolate chips constantly).  The easiest way to measure eleven ounces is to use a digital kitchen scale.  They are an incredibly useful addition to every kitchen and cost around ten dollars.  Last, these cookies are not overly sweet and have a kick of French gray sea salt there at the end.  Good stuff, my friends.  I hope you love them like we do!

{recipe below}

1

How to Make the Most Beautiful Paper Flowers

• 25 May 2014


Now that we are all spotting pops of color here and there and sunshine is showing its face more often, it's time to relish in this beautiful season.  To celebrate, I wanted to share with you this online flower making course by Brittany Jepsen of the beautiful and highly creative blog, The House that Lars Built. Formerly an ex-pat living in Denmark, she now resides in the US and presents the most inspiring blend of creative projects both on her blog and at workshops.

You also must know that her paper flower creations are the prettiest I've ever seen. And, if you want in on that, you can sign up for her online flower making course; one that you can take at your own pace (love this part!).  She's also kindly offered my readers a 15% discount with the code "MODO". Wahoo!

p.s. if you live in Seattle, hit up Packaging Specialties for supplies.  They have the prettiest hues of crepe paper.

images via The House that Lars Built


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