TGIF!! Have a fun weekend! Vancouverites, let’s hope this torrential rainstorm gives it quits once and for all. The weather gods are feeling a little moody up in the clouds today. Keep that umbrella close at hand my friend! I guess it makes those sun bursts all the more spectacular, right? Spring has sprung in our fine city!
What are your plans this weekend? If you’re looking for a good Vancouver weekend activity here are a couple ideas for you:
— Cozy up in the Orpheum Theatre this Sat or Mon night and listen to the Vancouver Symphony perform some beautiful music as a part of their Spring Music Festival. (I’m a little biased for this one, I know)
–Tinker about at the Blim Craft Market in Heritage Hall on Sunday and hook yourself up with some gourmet chocolates, handmade accessories or a curious looking knick-knack!
I will be pretty busy with work this weekend, but am looking forward to putting my feet up and enjoying a cold brew with some friends this eve. That… or I’ll nibble one of these freshly baked cookies with a tall glass of milk. (Or maybe both.. shhh!) :)
If you’re in the mood to stay in tonight, perhaps whip up a batch of these nutty chocolate chip cookies yourself! This recipe is tried-and-true so it is obviously fool proof (talking to you, baking newbie) and is a speedy recipe to make to boot!
The cookies turn out to be soft, nutty, with a rich chocolatey kick. That’s all wonderful, but do you want to get in on the real secret for why these cookies are so great? You’ve got to roast the nuts before you add them to your cookie batter. It’s all in the subtleties ladies and gentlemen. Mmm mm!
Nutty Chocolate Chip Cookies
2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 1/4 cup chopped hazelnuts or walnuts 1 1/4 cup chopped pecans or cashews 1 cup butter, room temperature 1 1/4 cup dark brown sugar 3/4 cup white sugar 2 large eggs 2 cups dark chocolate chips
1. Preheat oven to 350 F.
2. Sift together dry ingredients and set aside.
3. Place chopped nuts on a cookie sheet and bake in preheated oven for 10 mins or until lightly toasted. Remove from oven and set to cool.
4. In a stand up mixer cream butter and sugar until light and fluffy. Add eggs, then scrape down mixer.
5. Turn mixer to low and add dry ingredients. Mix until fully combined. Add chocolate and nuts. Mix until all mixed in!
6. Drop coookies in equally sized dollops onto your cookie sheet, about 1 1/2 inches apart.
7. Bake for 12-15 minutes or until the cookies are slightly browned on edges and soft in the centre!
Remove from oven and let cool on a wire rack. Enjoy!
Recipe Credit: Butter Baked Goods by Rosie Daykin
I hope you have a wonderful week ahead full of sunshine, outdoor moments and perhaps the courage to try something new.
PS: A hot soup for a rainy day
PPS: How to negotiate around the world.