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| image via Martha Stewart |
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| image via Fun Cupcake Ideas |
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| image via Martha Stewart |
Showing posts with label Martha Stewart. Show all posts
Showing posts with label Martha Stewart. Show all posts
Wednesday, April 4, 2012
Monday, April 2, 2012
not your mama's easter eggs
image via Better Homes and Gardens
image via Family Circle
image via Better Homes and Gardens
image via Martha Stewart
image via Not Martha
Tuesday, April 19, 2011
OH THAT MARTHA!
Martha Stewart and her staff always come up with the cutest ideas and I am loving this one! Fill your egg cups with mini bouquets and place them on a cake stand tier. What a great centerpiece!
photo via Martha Stewart
photo via Martha Stewart
Monday, March 15, 2010
SOFT & CHEWY CHOCOLATE CHIP COOKIES
I can't believe I'm sharing this recipe! These are perfect every time and are my all-time favorite chocolate chip cookie recipe. Definitely recommend going with the semi-sweet chocolate chips versus milk chocolate, and I put them directly onto the cookie sheet (no parchment paper necessary). Yummy!
SOFT & CHEWY CHOCOLATE CHIP COOKIES
photo & recipe via Martha Stewart
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
SOFT & CHEWY CHOCOLATE CHIP COOKIES
photo & recipe via Martha Stewart
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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