Tuesday, May 1, 2018

The Iced Lavender Latte


Today I'm sharing the most spring-like coffee beverage to ever exist - The Iced Lavender Latte from Jessica at How Sweet Eat's new cookbook The Pretty Dish. This is the second recipe I've made from the book, and I plan on making much more! It's such a great cookbook filled with a variety of recipes to suit all kinds of occasions! 


This lavender latte is made with cold brew, half and half, and a lavender simple syrup. As the name implies, the syrup is indeed simple, and add a fresh, springy flavor. It really is delicious!


I hope you enjoy this easy drink as much as I have! Happy Spring, friends! 


The Lavender Latte

recipe from The Pretty Dish by Jessica Merchant of How Sweet Eats

Lavender Syrup 

1/2 cup sugar
1/2 cup water
2 1/2 teaspoons dried culinary lavender 
1/2 teaspoon vanilla extract

Latte

Iced Coffee
Half and Half 
2 tablespoons lavender syrup


In a saucepan over medium-low heat combine sugar, water, and lavender. Whisk until sugar is fully dissolved. Simmer and cook for 1 minute. Turn off the heat and set saucepan aside to allow the mixture to cool completely. Strain mixture into a glass jar to remove the lavender. Stir in the vanilla. Store glass jar in the fridge. 

To make the latte. Add ice, iced coffee, syrup, and half and half to your liking. Stir and enjoy!










Tuesday, April 17, 2018

Chocolate Crinkle Sprinkle Cookies

Today, I have the cutest cookies to share with you from Jessica at How Sweet Eat's new cookbook The Pretty Dish.





Jessica's blog was the first that I started following. I loved her writing style, and I really related to her experience working a job that wasn't a good fit. At that point it gave me hope for myself that I would find something more suited to what I wanted my future life to look like. 




Fast forward a few years, and I'm still working in an industry that I'm not a huge fan of, but I am thankful for the experiences and lessons it has afforded me. I graduated with a business degree, and I'm thankful that I've learned how business works. More specifically how the politics of business work. The theory of business, and human resources, is pretty-cut-and-dry in the classroom. You graduate with all kinds of big plans and ideas, and it doesn't take you long to realize that the whole system is flawed because it's all run by human beings each with their own motivations. 



What does this have to do with sprinkle cookies? Nothing! Not a thing at all, but I like to use this space as a way to remember what my life was like during a certain period of time. I'd most like to remember that over the weekend I experienced a breakthrough (that sounds dramatic). Mainly I came to the conclusion that I really do not like the industry I'm in, and it's totally OK. I have a degree in business and almost ten years of experience that will serve me well in whatever comes next, but it's OK to finally admit I do not fit in this environment. I do not want to move up the ladder here. I don't want to pursue this. I'm not good at it, but that doesn't mean I'm a failure. It just means my talents lie elsewhere. It's OK to finally admit that I haven't been happy here since I started, and I don't have to feel guilty about that! 



What comes next? Hopefully a creative career and a small business that's all mine. I love photography. Food, people, landscapes, all of it. I hope that one day I get to have income that is generated by creativity and loving people well. Using photography as a way to help people remember the faithfulness of God in both good and bad circumstances. Until then, I'll be eating these DELICIOUS cookies.

Chocolate Crinkle Sprinkle Cookies

recipe from The Pretty Dish by Jessica Merchant of How Sweet Eats
makes about 2 dozen of the cutest cookies ever

1 cup ap flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
sprinkles**

Combine flour, baking powder, and salt in a small bowl. Set aside.

In the bowl of a stand mixer, combine cocoa powder, sugar, and oil on medium speed until combined. 

Add in the eggs one at a time until fully incorporated. Add in the vanilla extract. 

Add in the flour mixture. The mixture will be quite runny. 

Remove the bowl from your mixture, cover with plastic wrap, and refrigerate overnight. 

After refrigerating, cover a cookie sheet with parchment paper and pre-heat oven to 350 degrees. 

Add sprinkles to a small bowl. 

While the oven pre-heats, remove dough from the fridge. 

Using a medium-sized cookie scoop, scoop dough (they will be quite thick and sticky!) and roll into balls with your hands. 

Completely immerse the dough ball in sprinkles and roll until covered. 

Place on cookie sheet. Continue with all of the cookie dough, spacing the dough balls about 1 1/2 inches apart. 

Bake for 10 - 12 minutes until cookies have spread and have set. Make sure the cookies have cooled completely before removing from the cookie sheet. 

ENJOY!

** There are SO many types of sprinkles that these cookies would be perfect for any and all occasions. Use red, white, and blue for July 4th; green and red for Christmas parties; super bright and colorful for birthdays, etc. 

I love the sprinkle medleys from Sweetapolita