Friends…old and new! How are you??? Where has the time gone???
I swear it was like yesterday that I was blogging up a storm and then I took a quick break to move in with my P’s, start a new job, get my yoga certificate, enjoy summer, then move again (this time to Chicago), start another new job, unpack…and…Yeah…I’m still not unpacked…and yeah, I seem to still be on a break. But anyways, the point is it is mid September and I haven’t blogged in a month. Which earns me the Worst Blogger Ever Award!
So just a quick update…the BOY, Cooper, and I moved into the city Labor Day Weekend and we haven’t slowed down since.
With help, we have been unpacking a million boxes (with many more to go)…
I started another new job, cut off all of my hair again, and haven’t cooked a thing.
Which might be why you haven’t heard from me. I am working two part time jobs, learning the ropes, teaching a ton of yoga classes (last week, I taught 4 kids classes), exploring the city by bike, drinking wine, buying new furniture, and eating all of the Thai food my tummy can handle,
Check me out…I’m a bike commuter!
I bought a bubbie cart so I can walk to the HUGE Mariano’s down the block.
Which is what I did this afternoon. Have I mentioned that I live across the street from a yoga studio?! It is right in between a coffee shop and wine bar and it makes me happy every time I look out the window.
So this morning, I went to the most amazing yoga class, then came home to organize our bathroom. Cooper had an afternoon vet appointment, which was very traumatic for both of us. He wouldn’t go into his crate so we were super late. When we got home, he ran and hid under the bed, so I took my bubbie cart to the grocery store.
I’m sure you guys missed me but I am guessing that you missed Cooper more so I threw in a few of his pics. After a busy week, I was happy to make dinner and decided on this Island Pork Tenderloin. I came back from the grocery store and got started on dessert first. As I was pulling out all of the ingredients, I realized that I didn’t have sugar. Luckily, the BOY passes the store on his walk home from the train so he swung by and picked up sugar.
Just some Friday night baking essentials. My dessert came together easily except I couldn’t find sprinkles anywhere in our house. I tried all of my many kitchen cabinets and drawers (my new kitchen also makes me happy!) but there were no sprinkles. I gave up and subbed in white chocolate chips for the sprinkles and threw some in the middle and on top.
Apparently I am also the worst baker ever…ha ha! Although I thought I had everything timed out, it appears our oven is not so strong so everything took WAY TOO LONG! That being said, the bars still turned out phenomenal and were devoured by the BOY and I after dinner.
I just couldn’t decide if I like the crunchy sugary ends or the ooey gooey middle better!
I kept the recipe as written below but know that this is a very forgiving dessert so you can probably whip it together with whatever you have in your pantry! Even if you haven’t even unpacked all your pantry boxes : )
I have no idea what my blogging future holds but hoping to check in with ya’ll more often!
What’d I miss with you guys???
Cake Batter Sugar Cookie Bars
From Today’s Creative Life
- 1 cup of white chocolate chips
- 6 tablespoons softened butter
- ¾ cups granulated sugar
- 2 eggs
- Dash of salt
- 2 teaspoons of vanilla extract
- 1¼ cup of gluten free flour or regular flour
- ¼ cup of Nonpareil or sprinkles to mix in
- 2-3 Tablespoons of Nonpareil or sprinkles for the top of the batter before baking
- Preheat oven to 350 degrees
- Grease an 8" x 8" baking pan and set aside.
- Carefully melt white chocolate chips at 50% power in microwave, stirring often to make sure they don’t burn. Once they are just about melted, stir in softened butter and remaining ingredients (except sprinkles) which you will want to fold in gently at the very end. Spread dough into pan and cover the top of the dough with the remaining sprinkles.
- Bake for about 22 minutes or until the bars begin to turn golden around the edges of the pan.
- The bars will be a bit gooey when you remove them from the oven, they will continue to set as they cool for 30 minutes to an hour.