Aspirations to be a better blogger

I realized today that it's been almost two full months since my last post. Look at me being a bad blogger! The truth is that I always struggle with writing. I'm better at making things look pretty. I don't think I'm a bad writer, I'm just so slow to get started. So I have to get back into the swing of things now after being a little lazy the last two months.

Even though I wasn't being a cool blogger, I have been busy with work! I've had some things cooking with custom Etsy orders, making new Etsy products, and gaining more freelance work. I may also be in the process of co-writing/designing a cookbook with a fellow designer. Updates on that will come. That's a brief summary, but here are some photos to catch you up a little.

I've been printing all of my new card designs on French Paper Co. Madero Beach paper. I started incorporating it into my products a few months ago, and it's been making everything very lovely. It's got such a higher-quality texture going on.

You should also know that I recently baked a strawberry rhubarb pie. I've never baked a pie before, but oh am I going to make lots more this summer. It's one of those intimidating things I never bothered with, until I had rhubarb to use and a hankering for pie at the same time! Anyways, I'll add a pie recipe on here soon so I can share what I've learned. For now, you can admire with me how domesticated and charming this one turned out.

Blackberry Macaroons

This year for Easter, I wanted to make something pretty. I came across a recipe in a Martha Stewart magazine for pretty pink chocolate-dipped raspberry macaroons, and so I said YES and looked no further. You might be wondering why then this is titled "Blackberry Macaroons" and so I will tell you that I refuse to pay $5.00 for a tiny little pint of raspberries, especially when I can get blackberries for $3.00! I eventually would love to try these with raspberries in the summer when they are a bit cheaper, but for now I was perfectly pleased with my blackberry substitution experiment. And anyways, these turned out to be a very lovely shade of purple, which is second best to pink.

Adapted from Martha Stewart.

Ingredients: 2 c. dried sweetened flaked coconut 3 tbsp. granulated sugar 1 large egg white pinch of salt 1/2 c. fresh blackberries 6 oz. semisweet chocolate chips

Directions: Preheat your oven to 350° F. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl as necessary. Add blackberries and pulse until just incorporated (do not overprocess!).

Scoop mounts of coconut mixture 1 inch apart onto a parchment-lined baking sheet. Use a cookie scoop or tablespoon to form the small mounds. Bake until macaroons are lightly golden, about 25-28 minutes (more or less depending on your oven, so watch them carefully). Rotate the baking sheet halfway through. Then transfer the macaroons to a wire rack to cool.

Meanwhile, place the chocolate chips in a microwave bowl. Microwave first for 30 seconds, then stir, then microwave at 10 second intervals until it melts (stirring between each interval). Use a fork or your hands to dip the bottoms (or the whole thing!) of the macaroons into the chocolate. Transfer them to a wax-paper-lined sheet or container. Refrigerate until firm, at least 30 minutes or overnight. Serve them chilled and enjoy eating something pretty.

Chunky Monkey Cookies

I've been on a banana + peanut butter kick lately, and just recently added in chocolate to the combination. I actually made these cookies last month, but love them so much that I must share them with you. The banana flavor makes them taste healthy and the texture is muffin-like, and I won't judge you if you also think they pass as breakfast...

Slightly adapted from SugarHero.

Ingredients: 8 tbsp. unsalted butter 1/3 cup chunky peanut butter 1 3/4 cups all-purpose flour 1/2 cup whole wheat flour 1/2 tsp baking soda 1/2 tsp salt 1 cup packed brown sugar 1/2 cup granulated sugar 1 egg yolk, at room temperature 1 tbsp vanilla extract 1/2 cup mashed ripe banana (from about 1 1/2 bananas) 1 cup chocolate chips

Directions: Preheat your oven to 350° F. Combine the butter and the peanut butter in a large microwave-safe bowl, and microwave in 30-second intervals until the butter is melted. Stir the two together and set the bowl aside to cool to room temperature.

In a small separate bowl, whisk together the flours, baking soda, and salt. Add both sugars to the bowl of melted butter and peanut butter, and whisk them together until the sugars are wet and everything is combined. Add the egg yolk and the vanilla extract, and whisk again until they’re incorporated. Add the mashed banana and whisk once more, stirring until everything is combined.

Slowly add the dry ingredients. Add the chocolate chips and stir until your dough is smooth and there are no dry spots of flour remaining.

Use a cookie scoop or tablespoon to drop balls of dough onto a parchment-lined baking sheet. Bake at 350° for about 10-12 minutes, until golden around the edges and puffed and just set in the center. Once completely cool, store in an airtight container at room temperature for up to a week.