Rainbow Cookies

In middle school I went through a phase where I refused to eat the brown M&Ms.  

I mean, they're just so ugly compared to all of the other M&Ms.  All of my reject brown M&Ms sat in a giant Ziploc bag on top of my dresser, ugly and uneaten.  

Then I decided to write M&Ms and ask them why they had to put such an ugly piece of candy in an otherwise colorful bag.  They responded and said that without the brown M&M, people might get confused and think they were Skittles.  

In these rainbow M&M cookies, I have included the brown M&Ms.  

Just so you don't mistake these for rainbow Skittle cookies.  

You know, with that whole taste the rainbow thing.

Giant Rainbow Cookies

2 cups + 2 Tbsp flour

1/2 tsp baking soda

1 1/2 sticks (12 Tbsp) salted butter, melted and cooled

1 cup brown sugar, packed

1/2 cup sugar

1 egg + 1 egg yolk, room temperature

2 tsp vanilla extract

1 cup M&Ms

Mix flour and baking soda in a bowl and set aside.  In another bowl, mix the butter and sugars together until they are combined.  Add the egg, egg yolk, and vanilla and stir until mixed.  Gradually add flour and mix until a dough forms.  Fold in the M&Ms.

Divide the dough depending on what size cookies you want:  1/4 cup portions for 18 large cookies or 2 Tbsp portions for 36 smaller cookies.  Shape each portion into a ball with your hands then pull each ball of dough apart into two equal pieces.  Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upward, and then squish both halves together.  Place the dough rough-side up on a cookie sheet.

Bake at 325 degrees for 12-15 minutes (large cookies) or 8-12 minutes (smaller cookies) or until the edges are slightly brown.  The centers should be soft and puffy.  Do not over bake.  Let cookies cool on baking sheet for 2-3 minutes, then remove and let cool completely on wire racks.

source:  recipe from how sweet it is

Cleaning Products I Can't Live Without

Obviously that is an exaggeration.  I can live without these things, but I certainly don't want to. These are my top favorite cleaning products - the ones I always have on hand and the ones that actually make cleaning a bit more enjoyable.

Mr. Clean Magic Eraser Bath Scrubber

This is my newest find.  I had been wanting to try this Magic Eraser 

everyone was talking about and waited until my tub was 

beyond help.  I was seriously blown away by what can only 

be described as magic coming out of this scrubber!  

My tub is sparkling white now!

  

Caldrea Countertop Cleaner in Citron Ginger

This is by far my favorite cleaning product.  I'm slightly

OCD about cleaning my countertops because I hate crumbs and

 stickiness!  This spray smells SO good! 

I bought it at Target, and I went later to buy more 

and they were OUT.  I looked in every Target I was ever in, 

and finally found them it in Tennessee.  I pretty much bought

them out.  This stuff is amazing!

Clorox Disinfecting Wipes

Cleaning with a rag grosses me out, because it seems

like you're just spreading the germs and nastiness around.

Even though I know it's not environment-friendly, I prefer to use 

wipes.  I have wipes in cabinets and closets all over 

the house, and it helps me to clean more often because they're so 

easy to grab and use.

409 All Purpose Cleaner in Lemon

This stuff works wonders.  Once upon a time I dropped an 

entire plate of pb&j crackers onto the beige carpet, of course 

strawberry jam side down.  I immediately sprayed this stuff

on and the carpet came completely clean!

I also like using it if I get grease spills on my stovetop. 

Are there any cleaning products you love?  Tell me what I'm missing out on!

Think Pink

Lately I've been in an Audrey Hepburn movie phase, and Caleb has been gracious enough to watch them with me.  The most recent was Funny Face, and while it wasn't my favorite movie, I liked the song "Think Pink" at the beginning.  It got me in the mood to look for these pretty pink things.

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Blueberry Almond Coffee Cake

A couple of weekends ago Caleb and I completed another thing off of our summer bucket list - we went berry picking!  We went to a berry farm where they have blueberries, blackberries, and raspberries.  We intended to pick all three, but because it was early in the raspberry season and some greedy woman had gotten there before us and picked the raspberry bushes clean (seriously, I saw her lugging her huge hoard of raspberries around), we came home with just blackberries and blueberries. I let the blueberries sit at room temperature for 24 hours to finish ripening (as instructed by the berry farm people), but after that I couldn't wait to bake with them!

{fresh blueberry almond coffee cake}

Blueberry Almond Coffee Cake
2 cups flour
2 tsp baking powder
3/4 tsp salt
1 stick unsalted butter, softened
1 1/4 cups plus 3 Tbsp sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
2 1/2 cups blueberries
1/2 large egg white*
1 cup sliced almonds

Sift together flour, baking powder, and salt into a bowl.  Combine butter and 1 1/4 cups sugar in a large bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.  Beat in whole eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, and mixing until just incorporated.  Fold in blueberries.  Spoon batter into buttered 2-2 1/2 quart baking dish and spread evenly.

*To measure the half egg white, lightly beat an egg white with a fork in a measuring cup, then pour out half of it.

In a small bowl, combine egg white, remaining 3 Tbsp sugar, and almonds, stirring to coat almonds.  Spoon almond topping over batter.

Bake at 350 degrees until golden brown and a toothpick inserted in center comes out clean, 50 minutes to 1 hour.  Cool in pan on a rack.  Serve warm or at room temperature.

source:  recipe from The Gourmet Cookbook

The NotWedding

A couple of weeks ago I was able to attend the NotWedding in Atlanta.  The NotWedding is the ultimate bridal show, complete with a ceremony and a sit-down dinner followed by dancing.  It is the most creative and fun way to see vendors at work, so that future brides can walk away with an idea of exactly what a particular vendor is able to offer for the big day.  Seeing and experiencing everything in person is way better than just a portfolio or a taste-testing session.  I wish I had had the NotWedding to attend when I was planning my wedding!  Future brides in the Atlanta, San Diego, or Orlando areas:  you should definitely plan to attend The NotWedding next summer!  Here are some images to show just how amazing this incredible event was.  You can see more of the event details here!

Venue:  Ambient Plus Studios. Lantern installation by Brown Linen and Co. 

Stage by Adorned Event Design.

image by once like a spark

Entrance design by Andrea Gray Harper.

left image by the long farewell. middle and right images by once like a spark

Gorgeous custom dress by Laurel and Fife. Handmade veil, flowers, and belt by Fine and Fleurie. 

Hair and makeup by Claudia Mejerle

images by the long farewell

Bridesmaids attire by Dress Your Core. Accessories by Fine and Fleurie. 

Flowers by Gertie Mae's. Hair & makeup by Claudia Mejerle.

image by once like a spark

Handmade invitations and beautiful tablescapes by a darling day.

images by the long farewell

Invitations, menus, and pennant pencils by buzzy craftery.

top and right images by chelsea patricia
bottom left image by the long farewell

Vintage furniture and accents by four inch fold vintage rentals.

left image by once like a spark
right images by the long farewell

The BEST food I've ever had at a wedding by Sun in My Belly. 

Beautiful installation in catering room by Amy Osaba.

left and top images by chelsea patricia
middle and bottom right images by the long farewell

Wedding cake by Apple Butter Bakery.

images by the long farewell

Delicious ice cream by West Side Creamery.

image by once like a spark

Letterpress invitations and programs by The Paperie at Sam Flax.

left image by once like a spark
right images by the long farewell

Table design by Nosh Swill & Bliss.

images by once like a spark

Floral design for the head table by Amy Osaba.

images by once like a spark

Hair flowers given to attending brides-to-be by Muncle Fred Art.

image by chelsea patricia

Band:  A-Town-A-List.  Lighting and sound by Live Event Solutions.

image by chelsea patricia

Watch the awesome video of the 2011 NotWedding here, by white dress media.

Sweet and Sour Chicken

When I lived in China two summers ago, there was this little hole-in-the-wall restaurant that made the best sweet and sour pork I've ever had.  I can't even count how many times we ate there that summer.  I think the restaurant employees knew what we were going to order before we could even say it.  I've craved that sweet and sour pork so many times since I've been back.  Chinese food in America doesn't even begin to do real Chinese food justice, but I can appreciate the sweet and sour chicken that Chinese restaurants sell here.  Recently I stumbled upon this recipe for sweet and sour chicken and knew I had to give it a try.  I had never fried anything before, so that was a new experience, but I was pleased with the results.  I'd still rather have sweet and sour pork from a little restaurant in the back streets of Suzhou, China, but until I can make it back there, this is pretty good.

Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts, cut into chunks

salt and pepper, to taste

1 cup cornstarch

2 eggs, slightly beaten

1/4 cup canola or vegetable oil

3/4 cup sugar

4 Tbsp ketchup

1/2 cup rice or white vinegar

1 Tbsp soy sauce

1 tsp garlic powder

Season chicken with salt and pepper.  Working in two batches, toss the chicken pieces in the cornstarch and then coat with the egg.  Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all the sides are browned.

Place the chicken in a single layer in a 9x13 baking dish.

In a small bowl, whisk together the sugar, ketchup, vinegar, soy sauce, and garlic powder.  Pour evenly over the chicken, turning the chicken to make sure each piece is coated.  (I found that I didn't need to use all of this sauce.) 

Bake at 325 degrees for 1 hour, turning the chicken every 15 minutes.

source:  recipe from brown eyed baker

Journals

Do you keep a journal?  I love the idea of journaling, but the only journal I have is a prayer journal. Even with great intentions to keep a journal about each day, it only lasts about a week until either 1) I don't feel like I have significant things happening each day or 2) I just don't feel like spending the time each day to write down what's going on.  My solution is Keel's simple diary (one of my birthday presents from Caleb).  It's more of a guided journal, with a few blanks to fill in or questions to answer about your day.  It's quick, it's kind of weird, and I like it.

B&N, $12.82

here

If you're like me and just can't seem to get on track with journaling regularly, here are some more creative journals that might be helpful and fun.

Journal by seasons of the year to take the pressure off of writing daily

ReForm School, $16.95

365 pages to write just one line a day for five years

Chronicle Books, $16.95

A travel journal to fill out

Chronicle Books, $16.95

A journal that prompts you to fill the pages and destroy them - by taking it in the shower,

painting with coffee, poking holes in the pages, etc.

B&N, $13.95

Keep track of all of the hilarious things you child says

Chronicle Books, $14.95