Wednesday, March 20, 2013

Three things I ♥ {A mini weekend recap}

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From the local farmer's market; Wild looking flowers whisper the promise of long summer days and warm, sunlit meadows... A bowl full of tree-fresh clementines - sweet, refreshing and still on their branches... The peek of a tiny little head, all snuggled up in a big, cozy bed.

Happy Wednesday! xx

Friday, March 15, 2013

Paternal Instincts?

Meet "Bebisen" (Swedish for "The baby"). Noah got this blue eyed doll from my aunt and uncle for his first birthday over a year ago. The poor thing has - until recently - received precious little attention from his wee "Papa" (save the odd eye poke!) Suddenly though, things are looking up; What follows is an account of a typical day...

Bebisen starts his day with a well deserved cuddle...
Before eating a nutritious breakfast of wooden food...
...that's been lovingly prepared in Noah's own kitchen :)
Bebisen takes a turn on the tricycle...
And then goes for a [bumpy] ride in the dump truck.
Noah hurt his thumb and got a plaster...
 So naturally, Bebisen did too!
"Nipe Nipe Bebisen" (Who definitely sleeps tight, thanks to Noah's insistence
that he is covered by a warm blanket and gets a nice bottle of milk every night.)
[All images private]

Happy Friday friends, I hope you all have a lovely, spring-y weekend! Xx

Chocolate chippy yumminess (with wholewheat!)

Last week, on an unusually grey and rainy afternoon, Noah and I were at a loss as to what to do... And then - A stroke of genius! :)

The apron may have been my suggestion but I had little to do with the hat.

The recipe below is homespun, blending some very basic instructions with a few personal preferences such as nutmeg, chopped almonds, sea salt and - since it's the only flour in our pantry ever - wholewheat. The results are, in my modest opinion, cookielicious (!) 

Yes, two cookies are already missing. 

Emelie & Noah's ChocolateChipCookies 
(Makes 20-25)

What you'll need:
  • semi sweet chocolate chips (12 oz)
  • 3 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup salted butter (softened)
  • 1 tsp pure vanilla extract
  • 2 cups raw/brown sugar
  • 2 eggs
  • 1 tsp nutmeg
  • 1/2 cup roughly chopped almonds 
  • pinch of sea salt (to sprinkle over the cookies) 
Preheat your oven to 350 F and line a baking sheet with parchment paper.

(Noah and I use a simple whisk and wooden spoon for all our cookie mixing, I guess we enjoy the exercise ;)

In a medium bowl, sift together the flour, nutmeg, baking powder and baking soda. Set aside.

Beat the butter with the sugar and vanilla until creamy. Then add the eggs one at a time and beat until fluffy.

Gradually add the flour mix but avoid over stirring! Now add the chocolate chips and chopped almonds.

  • For the most ultimate results, let the cookie dough rest for a day or two. Make a roll, wrap it in cling film and leave in the fridge for up to 48 hours. Use a sharp bread knife to cut 1/2 inch slices before baking. (Though if you are feeling impatient, you can totally skip this step :)

Scoop the dough onto your baking sheet by the (heaping) tablespoon, then lightly sprinkle with sea salt.

Bake until golden (but not crisp!)  15+ minutes. Cool on a wire rack...

Notes and Variations: 
  • Don't worry about the "healthy option" wholewheat flour ruining the flavor/consistency - I promise it won't. Not in the slightest :)
  • Instead of stirring the almonds in the batter, save them for sprinkling over the dough-dollops together with the sea salt. (This works particularly well if you'd like to make a few toddler-friendly cookies without almonds!)
  • If you've run out of parchment paper (it can happen to the best of us;) try using a nonstick muffin tin - Noah and I did and it worked beautifully!

I SWEAR he was a lot happier than he looks here.

[All Images private]
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