Salted Brown Butter Milk Chocolate Chip Cookies – say that three times fast! These cookies are a unique twist on the classic chocolate chip cookie. Usually I use a semi-sweet chocolate chip, but I saw these extra-large Guittard Milk Chocolate Chips and wanted to try them out (though I think dark chocolate would be even better). The browned butter adds a special richness and delicate sweetness to the cookie, and the sea salt balances the sweetness out. These would be a fantastic addition to a cookie tin for the upcoming holiday season.
I am so obsessed with Margartias lately. Maybe it was the burst of warm weather we had in early February, but I’m not even going to tell you how fast I recently went through a bottle each of Cabo Wabo and Cointreau (don’t worry, I shared!).
You’ll notice my margaritas are not bright green, and that’s because there is no sign of margarita mix in this house. Fake color, fake flavor, and unnecessary calories – no thanks! The extra effort it takes to juice your own limes is definitely worth it.
While I was in college, I worked at a preschool. Come Halloween time, we would play “Spooky Walk,” go pumpkin picking, and carve a class Jack-o-Lantern. The class would vote on whether they wanted a happy or scary face and we would get to work…making sure to save the seeds.
It was in this wonderful little preschool that I first discovered roasted pumpkin seeds, and I’ve had to carve a pumpkin every year since so that I can have this special treat once a year.
For my birthday, Brian took me pumpkin picking at K Family Farm in Paso Robles (what can I say…I like fall things!), and for Halloween, we carved our pumpkins! Brian made a SCUBA diver, and I paid homage to my Sheltie, Dolan…what do you think?
When we carved our pumpkins, I made sure that we both saved the seeds to roast. The hardest part of this recipe is carving the pumpkin, and the results are worth the slimy work!!