Poppy seems to be a lot happier which is excellent. We think her sores are looking better and she’s still taking all of her tablets as long as we hide them in wet food. Honestly she’s going to be in for a shock on Saturday morning when the wet food stops and she’s back to biscuits and one treat a week…
I’m loving some of the clothes that have just come out in the shops, the dark greens, greys and burgundies are gorgeous and they suit me as I’m pale and have green eyes 🙂 Pale, summery colours really don’t work for me, they make me look washed out… or like I’m wearing no clothes which is a shocking thought for you all I’m sure… The world is not ready for that.
In summer I have to go for bright colours or white, but then that means I have to buy new clothes for Autumn as bright pink, orange and blue tops don’t exactly go. I mean it’s a great excuse to go shopping, but really I’m not a millionaire, I like to have nice clothes I can wear for ages. I used to be completely different, I pretty much lived in black so it didn’t matter what season I’d just wear black. BORING… I realised I really needed to add some colour into my wardrobe. Think I managed it pretty well, but it means I have to join the rest of the world and shop every season. I did just buy a black skirt, but it has white birds on it and it’s really cute so I don’t care, everything else wasn’t black.
There’s loads of new cookbooks coming out this month and next. My Amazon wishlist has increased by about half and I’m thinking I need to win the lottery and sort out an entire room in my house so I have the money and space for my ever growing stash of cookbooks. The thing is there’s no way I can’t have these cookbooks, I NEED them in my life. They need to be post-it noted so I can make stuff. I’m not crazy. Promise.
Well on one of my baking days I made these raspberry and white chocolate cookies. Thick, chewy, fruity and sweet. Raspberries and white chocolate go so well together so add these to your “to bake” list (you know you have one…) because they are truly worth it 🙂
Makes 12-16 depending on cookie size
> 1 stick (113g) butter
> 1/4 cup + 2tbsp caster sugar
> 1/4 cup + 2tbsp light brown sugar
> 1tsp vanilla extract
> 1tsp bicarbonate of soda
> 1 egg, beaten
> 1 1/2 cups plain flour
> 1 cup white chocolate chips
> 1 cup raspberries (I used frozen, semi thawed so they didn’t mash completely into the batter)
> Preheat the oven to 180 degrees C and line 2 baking trays.
> If your raspberries are frozen place them in a bowl to thaw slightly about 20 minutes before you need them.
> Melt the butter on a low heat in a small saucepan.
> Place the butter in a large bowl or the bowl of your stand mixer and add the sugars.
> Mix until combined.
> Add in the vanilla extract, bicarb, egg and flour.
> Mix until just combined in a dough. It will be quite a stiff dough, don’t be tempted to overmix.
> Measure out your lovely white chocolate chips…
> Add into your dough.
> Fold in with a wooden spoon or spatula until evenly distributed.
> Add in the raspberries.
> Mix into your dough.
> Using an ice cream scoop, scoop out the dough and place on your baking trays. My cookie scoop is pretty big, I’m still looking for a smaller one, but who cares if they have big cookies?! 😀 With the back of a spoon, gently press down on the cookies so they flatten better when baking (and they don’t roll off the tray on the way to the oven. Eeek disaster!)
> Place in the oven for 10-12 minutes. Mine took about 18 minutes as they were big. Cookies are done when slightly cracked on top, but still look soft in the middle.
> Leave to cool on the baking tray for a couple of minutes before transferring to a wire rack to cool completely.
> Will keep in an airtight container for 3-4 days.
Entered into Thursday’s Treasures over at Recipes For My Boys