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Chocolate Sugar Cookies

The weather is getting cooler and the colors are changing and more get togethers seem to be happening. You know what this means?! Baking season! TJ has already made his first loaf of bread! What?! Is it time already?! I love baking season! I know I know some people bake all the time, but honestly I just do not want to turn the oven on in the summer. It makes the house way too hot! You know what I’m saying?! So, that being sad I have had my first attempt at sugar cookies at altitude. They weren’t terrible but I definitely learned my lesson lol. These ones were different than the ones I grew up with. They were chocolate and oh so delicious!

I got the recipe from Julie over at Table for Two. Check out her blog, she has some super delicious recipes on there!

Ingredients:

  • ⅓ cup granulated sugar
  • 1½ cups plus 2 tbsp. all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • 14 tbsp. unsalted butter
  • 1¾ cups packed dark brown sugar
  • 1 tbsp. vanilla extract
  • ½ tsp. salt
  • 1 large egg plus 1 large yolk

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking sheets. Place granulated sugar in a shallow dish and set aside. Combine flour, cocoa, baking soda, and baking powder in a bowl. Whisk to combine.

Microwave 10 tbsp. butter, covered, in a large bowl until melted, about 1 minute. Remove from microwave and stir in remaining 4 tbsp. of butter until melted. Allow butter to cool to 90-95 degrees, about 5 minutes.

In the bowl of a stand mixer with the paddle attachment, mix brown sugar, vanilla, salt, and melted butter together until no lumps remain. Add in the egg and yolk and mix until smooth. Gently add in the flour mixture and mix until just combined.

Working with small balls of dough at a time, roll balls in granulated sugar and divide between baking sheets. Using a bottom of a drinking glass, flatten cookies to 2 inches in diameter. Sprinkle each sheet of cookies with 1½ tsp. remaining granulated sugar.

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Bake 1 sheet at a time until cookies are slightly puffy and edges have begun to set, about 15 minutes, rotating sheet halfway through baking.

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See, here they look super fluffy and delicious! They did not stay that way! Add some extra flour my friends when cooking at altitude!

Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

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They got flat and kind of crunchy! When they turn out like this, serve with ice cream or lots of milk!

Have you ever made chocolate sugar cookies before?

See ya!

P.S. This recipe was taken from Table for Two, I did not come up with this recipe.

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Homemade Strawberry Lemonade

Hey guys!

Lately I have been having such a crazy craving for Strawberry Lemonade. No, no I am not pregnant. I have just been cutting out caffeine and soda for the most part for a while. Which, side note, if you have not given that a shot, do so! Getting off of caffeine will change your life! Anyway, back to your regularly scheduled programing. Since I have been cutting these guys out that means I really had to find some other drink alternatives. Water is great and all but sometimes you just need something more! Hence the reason for Strawberry Lemonade. Wendy’s has some delicious Strawberry Lemonade but I just do not have the luxury of going everyday all day. My tummy would not appreciate that too much.

The other night I was really wanting some more Strawberry Lemonade and was not willing to go out and get some. I realized I had the ingredients right here at home and gave it a whirl! So easy and even more delicious than going to Wendy’s to get some!

I found the recipe over here and honestly just cannot get enough of it!

Ingredients:

1 pound or so strawberries
2 lemons
8 cups water
3/4 cups honey
1/4 cup sugar

The reason for the honey is to cut back on the overly processed sugar. It also gives a really nice flavor too. 

So, you take the lemons and the strawberries and you cut the ends off of them. Then you cut them into quarters. I spaced on taking a picture of this but you get the idea.

Keep the peels on the lemons. You then blend all the fruit with two cups of water. Put the honey over the mixture and then liquify for about a minute or so. I think I did mine a little longer but I was slightly distracted at that point.

You then grab a strainer and pour the liquid through. You are going to need a baking spatula to help it through. Honestly I think this was the most tedious part of the procedure but well worth it!

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I had all of this stuff left over and took it out of the strainer until I had gotten everything out of the blender then I ran the rest of the water through this stuff.

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After putting everything through, I came away with almost a pitched and a half!

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I let those refrigerate for an hour and then had myself a glass!

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Super delicious! Now that I know how easy this was and how much more delicious it was, I have a feeling I will continue making my own homemade lemonade!

See ya!

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