I just got back last week from an absolutely amazing trip to Utah with Justin and his family. We were in Park City skiing for the majority of the time, and thanks to American Airlines overbooking, Justin and I got to stay an extra night in Salt Lake City and scored $1,000 in travel vouchers between the two of us. YES.
So, let’s continue our perfect pizza dough search. It’s really, really important. I know last time I vowed that Neapolitan is the best, which I still stand by, but this time, I made a little bit of a thicker crust, and it was absolutely delicious, too. And I loaded up with a ton of cheese, so maybe that had something to do with it.
Does anyone love bruschetta as much as I do? I’m thinking about starting a support club, seriously.
My dad always made it when we would cook at home, and my obsession just escalated from there, especially when I visited Italy. Literally, give me all of the bruschetta. All of it.
If you know me, or read our first post, you know I’m in denial I’m turning 25 this year. Why? I don’t know. It’s just a freaky age, okay? I think it means I have to stop eating goldfish and chicken strips or something. To ease the pain of turning 25, I’m hoping to spend it at Oktoberfest in Munich, which starts a couple days after my birthday. That’s an adult thing to do, right..? So, I’m starting to plan the trip, which made me want to reminisce on our trip to Munich earlier this year. It’s an awesome place.
Lexi and I went with our parents for a long weekend in January, and we drove there from my parents’ place in Frankfurt (that’s still weird to say). Munich is in Bavaria (Bayern) and what you picture typical Germany to look like. Beautiful old buildings and lots and lots of beer.
|Beers LITERally as big as your head|
Is there anything better than the smell and taste of fresh, homemade bread? I’m convinced there’s not. And just to make sure I was right, I baked two focaccia loaves yesterday in the name of science and taste-testing and stuff.
Let’s continue our Barcelona talk. It’s one of my absolute favorite cities ever – probably top 3. I visited once when I was studying abroad in 2011, and Lexi and I went again last summer, and I’m completely in love with it. For those who’ve never been, it’s kind of like the LA of Spain: laid-back lifestyle, beautiful weather and beaches, phenomenal food scene, and it’s just full of really cool people you wish you were like. It’s also like the Texas of Spain in the sense that the region it’s in, Catalonia, wants to basically secede from the rest of the country. Just FYI, the majority of people in Barca speak Catalan, not Spanish. They will also be highly offended if you and your sister wear Spain futbol scarves to watch the Spain v. Brazil Confederation Cup Final and will shame you into taking the scarves off.
Edited: August 2015
- 2 1/4 C all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 packet instant vanilla pudding
- 1 C butter, softened*
- 1 C brown sugar
- 1/2 C white sugar
- 3 tsp. pure vanilla extract
- 2 eggs
- 1 bag semi-sweet chocolate chips
- 1 bag dark chocolate chips
- Maldon sea salt, optional
- Preheat oven to 375.
- In a medium bowl, mix flour, baking soda, salt, and vanilla pudding packet.
- In a mixing bowl, beat butter and sugar until creamy (either with a stand mixer or hand-held mixer).
- Add in vanilla extract and beat until combined.
- Add in eggs, one at a time, and mix until combined.
- Slowly add in dry ingredients (I do this in about 1/3rds)
- Stir in chocolate chips.
- On a nonstick baking sheet (or stone), scoop about a tablespoon of dough per cookie. If using the sea salt, sprinkle a few flakes on top of each cookie. Bake for 10-12 minutes, rotating halfway through, until cookies are golden brown.
- Cool, and serve!
- *It's better if the butter is softened on the counter top, not melted, to use. Melting the butter will result in flattened cookies (but they'll still taste delicious)
I’ve become obsessed with puff pastry. It’s something that you can transform into a variety of things, and not to mention, the flaky, buttery crust. I’ve made a few things with it, but so far, this is one of my favorites.
It also may be one of my favorite because gruyere is involved. Where there is gruyere, there is greatness. It can be one of the more expensive cheeses, but it’s so worth it. You could definitely substitute parmigiano-reggiano or something of that sort, but gruyere is where it’s at, y’all.