Instagrammy

As of recent, I have become one with the more technological side of society. To an extent, and somewhat unwillingly, that is. I had to switch to a smart phone since my little pink guy finally kicked the bucket. But one upside: I now have instagram! Wee! 

1. First picture with all these handsome fellows is from work. The guys decided to have a Friday uniform--gray blazer, khakis, white button up and tie. You bet I jumped on that! 
2. Got Italian ice from Confetti in Costa Mesa one day with my friend, John. Delicious!
3. Third picture is actually from Valentine's day. I made all my favorite people edible valentines. Heart-shaped chocolate chip cookies. You can't really tell, but my real favorites got ones that were hot pink.
4. The last one, we were supposed to dress up in Oscar attire for work. I decided to look like an actual Oscar. Good ole' shiny goldness.

Follow me @tureeesuh if you like and leave links to yours because I'm a noob and don't have many people to follow yet.

K, have a wonderful day! It's almost the weekend! xx
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In the Kitchen: Coconut Cookies

So this--this little recipe here--I had to share. It is super quick and equally delicious in all its chewiness. After a little conversation and coconut rant via twitter with the ever-amazing Miss Fi from Previously Owned, I just had to make these again and share, because with my coconut obsession, this quite possibly could be one of my favorite cookies. And how wrong would it be if I didn't share my favorite cookie recipe?? 

coconut COOKIES:

Print this Recipe

INGREDIENTS

yields about 36 cookies 

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/3 cups shredded coconut
• • 
    

COOKING INSTRUCTIONS 

Preheat oven to 350 degrees F.  Prepare cookie sheets with foil.

Combine flour, baking soda, and salt and set aside.

In a separate bowl, cream the butter, brown sugar, and white sugar together until smooth. 

Beat in the egg and vanilla extract until light and fluffy. Gradually  blend in the flour mixture. Lastly, mix in the coconut.

Drop dough by teaspoonfuls onto ungreased cookie sheet about 3 inches apart. Bake for about 12 minutes.

Enjoy! (Especially you, Fi!)♥

Okay, and honestly, why are cookies and desserts so photogenic? They make it so difficult not to overload recipe posts with images! And since we are on the topic of baking, I thought I'd let you all know I changed my name to Ina. Yup.

In the Kitchen: Peanut butter cup- stuffed chocolate chip cookies

I don't know if it's just me, but that title left me out of breath. Probably means I should be out running instead of stuffing my face with stuffed cookies. 

Honestly though, this isn't much more than another chocolate chip cookie recipe, but I will tell you- this is one of the best recipes I have come across. By best, I mean near perfect! The cookie ends up with a bit of the best of both worlds with a crisp outside and chewy inside. Definitely my go-to every time.

By the way, I'll admit, I was cheap. I didn't buy the name brand Reese's peanut butter cups. So sue me. I was not about to spend a fortune on the candies alone, especially when I found a smaller, generic brand, variation of them in packs of 8 for a dollar. Or, you know, you could spend the money and remind each person while they're eating them how expensive of a cookie they're eating. That's always fun.

Peanut butter cup- stuffed chocolate chip cookies:

Print this Recipe

Ingredients

yields about 14 cookies

• 1 stick of butter softened
• 1 cup of white sugar
• 1 cup of brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 8oz chocolate chips
• 1/2 cup sugar
•  about 14 peanut butter cups

Cooking Instructions

Preheat oven to 350 degrees F.  Prepare cookie sheets with foil.

Cream together the softened butter and white and brown sugar together until smooth in large bowl.

Beat in the eggs one at a time.

Stir in vanilla.

Dissolve baking soda in hot water, then add to the batter with the salt.

Stir in flour and chocolate chips.

On foil lined cookie sheets,

Using about 1 1/2 tablespoon amounts of dough, surround the peanut butter cup on either side, one on each and basically mash the cookie dough around it. Make sure the peanut butter cup does not show. Now, this is just a basis of about how much would be needed to cover the peanut butter cup, but you can add more dough if you like and have a colossal cookie so that it will take a bit more time to reach the center treasure.
(This is evidently what I did with the one pictured. So so good!)

Place into the oven and bake for about 16 minutes or until edges are browned.

*There are so many variations of this cookie you can get creative with. Swap peanut butter cups for oreos, nutter butters, or my personal favorite idea, thin mints!

Have fun and enjoy! ♥