I am writing this post from 10,000 feet, sipping a bloody mary, on an afternoon flight down to Palm Springs with a bunch of girlfriends. I am about to spend 48 hours in the sun reading magazines and over indulging in guacamole. It is just what the doctor ordered. It has been a looooong month (and it’s only the 10th !!) and when I get back on Tuesday night, I will prepare for Coco’s surgery the next morning.
I never really do stuff like this, (take off by myself with friends for actually fun) and since Pete encouraged me, I went ahead and booked it. And I will tell you what- last night I slept in a bunk bed (uh, not restful), and this morning the kids were fighting like cats and dogs, and the sky was dark and rainy, and the house was a mess, and I kissed my family good bye at the airport and told them I loved them and then I may have actually broken into a run as I turned to go check in.
Come to think of it, maybe I will enjoy some margarita’s with that guacamole…
If you follow me on instagram or twitter, look forward to like a free flow of watery pool pictures.
And for you lovely friends, with St Patricks day right around the corner, I feel compelled to share some Irishy recipes this week. Well, “Irishy” is the just the technical term for a bunch of recipes that have Guinness in them, You can see why those type of recipes need a technical term, right?
I whipped these cookies up yesterday so that the girls would have a great “treat” to enjoy while I was gone. Pia was the first to try them, and she shook her finger in the air while chewing and thinking (which made me nervous for the outcome) and declared”EXCEPTIONAL!”
You know what? She was right, they kind of are exceptional as far as cookies go. They are so soft and chewy, but still a little crisp on the edges, and they just seem to stay so “melty” in the middle. (“melty” is another important technical term I like to use.)
Dark and chocolaty with a hint of the Guinness. Perfection, seriously.
To make these Dark Chocolate and Guinness Cookies, this is what you do:
Preheat the oven to 350 degrees and prepare sheet pans with silpats or parchment paper.
In the bowl of a standing mixer, cream together the butter and sugar until creamy.
Add the eggs and beat until fluffy.
Add the Guinness.
Combine the dry ingredients and add to the batter. Add the chocolate chips and mix well.
Scoop the batter onto the sheet pan, and bake the cookies for 10 minutes. Let the cookies cool on the sheet pan, and enjoy!
Recipe: Dark Chocolate and Guinness Cookies
Summary: makes 24 giant cookies!
- -1 cup butter, room temperature
- -1 ½ cups sugar
- -2 eggs
- -½ cup Guinness
- -2 cups flour
- -1 cup dark cocoa
- -1 teaspoon kosher salt
- -1 teaspoon baking soda
- -11 ounces semi sweet chocolate chips
- 1. Preheat the oven to 350 degrees and prepare sheet pans with silpats or parchment paper.
- 2. In the bowl of a standing mixer, cream together the butter and sugar until creamy.
- 3. Add the eggs and beat until fluffy.
- 4. Add the Guinness.
- 5. Combine the dry ingredients and add to the batter. Add the chocolate chips and mix well.
- 6. Scoop the batter onto the sheet pan, and bake the cookies for 10 minutes. Let the cookies cool on the sheet pan, and enjoy!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)