Chocolate & Butterscotch Chip Cookies

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I’ve spent the last couple of days not even realizing that it’s September.  Mentally, I have been completely checked out, which has been rudely unhelpful considering I just started my senior year of college this past Monday.  The most surprising aspect of this scenario is that a mere 2 1/2ish months ago, I was in complete denial that I was almost done with the college portion of my life.  Where did the time go?!  Wasn’t I supposed to cherish this more?  Get more involved?  How are my 20s going this fast?  SOS.

However, the closer I get to graduation, the more I realize the wonderful things ahead of me.  Traveling around Europe.  Getting a dog.  Interviewing for my first big girl job.  Getting said big girl job.  Buying my first house.  Opening up my coffee shop.  Hopefully eventually getting married, which I’ve heard can sometimes be fun.  Putting things into those perspectives can be really enlightening, especially when they’re looked at from a broad, futuristic viewpoint.  It’s not that I necessarily expect every single one of those things to happen (or at least when I expect them to), but I love having future accomplishments or events to look forward to.  Because, as far as I’m concerned, every Millennials’ goal should be to plan, plan, plan – but also, be flexible.  Plan that trip to Thailand!  Take that class on how to make perfect bread!  Finish writing all those songs you’ve been stumbling over for months!  And yes, while these are things that I would like to do, everyone should have their own goals, and hopefully with time, everything uncontrollable will fall into place.

And if I am totally wrong about all of this, please do not tell me, because I like to be unrealistic idealistic.

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If I have not yet mentioned this a thousand times in the past, baking is one of many outlets I use to help relieve stress when I’m in the midst of school and work busyness.  Along with playing instruments, I’m usually baking if I have a day off on the weekend.  Sometimes, I tackle more difficult or time consuming projects like cinnamon rolls or strawberry galettes with homemade crust, but other times, I like to stick to something that can be made super easily!  Usually in those times, I make my favorite 15 minute brownie recipe or chocolate chip cookies.

Chocolate chip cookies are one of my favorites, which is pretty much a given, because they’re essentially everyones’ favorite.  Since they’re everyones’ favorite, everyone also has their favorite recipe.  If you scour the internet, it’s filled to the brim with a million “Best Chocolate Chip Cookie Ever” recipes.  That market is saturated, folks.  However, this recipe is one that I have adapted from the original Nestle Tollhouse recipe, and I think it’s absolutely perfect.  If you watch Friends, you know what I mean.

As for the butterscotch chips, I’m not sure when I really became obsessed.  I don’t know that I’ve necessarily had anything that was true “butterscotch” flavor, but one time I had some butterscotch chip cookies, and I thought they were amazing.  With that said, I always love classic chocolate chip cookies the best.  Sometimes, I just want a little bit more fun, and that’s when butterscotch gets added to the mix (literally).  As for my recipe, I have made slight adjustments that fit with my taste preferences over the years , but you can use the original Nestle recipe if you prefer.  You can also use all chocolate chips in my adjusted recipe if you like that better than butterscotch!

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*Recipe Notes:  1. I live at a higher altitude, so I use 2 1/2 c. of flour to stabilize the cookie dough a little more.  If you live at sea-level, you can use 2 1/4 c. like the original recipe, or you can use 2 1/2 for a little bit of a thicker, chewier cookie.  The rest of the ingredients will work at both sea-level and high-altitude.  2.  I add the cornstarch, which makes the cookies a little bit softer, but it is not necessary if you do not have it at home.

Have a beautiful weekend ♥

XO Sara Lynn

*Song of the Day: Will I Come by King Krule

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Mascarpone Pudding Filled Strawberries

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This weekend I have a Moulin Rouge party I’m going to for my friend Molly’s 30th birthday so I’ve been spending the majority of my day baking a gluten free cake and a hundred cupcakes and making a bunch of sugar diamonds.

*deep breath*

But now I’m lounging in bed watching Friends and blogging.  Also, my left contact is super blurry but I’m going to ignore that for the time being.  And by that, I mean it’s staying in there until I take off my makeup and go to bed.

I’ve been up since 6 a.m.  I’m losing the power to care about little annoying things anymore.

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Completely shifting topics here, strawberries are in season right now which means I’m going through an obsession with them.  They’re just so sweet and red and beautiful in the late spring.  And they’re the perfect start to summer.

I’m sure you’ve seen those cream cheese filled strawberries before.  They’re pretty popular, and they’re super delicious.  This past weekend I considered making them, but right now I’m kind of over cream cheese frosting (since that’s pretty much what the filling is).  Cream cheese frosting to me is just completely overused, and I was looking for something a little lighter.

Enter mascarpone pudding filling.  Yeah, like in tiramisu (without all the coffee and chocolate and stuff, of course).  Also like in canolis.  Honestly, how amazing can this cheese be?

The store I shop at actually only has mascarpone creme which has the consistency of cream cheese and is super smooth.  If you can find this stuff, use it.  Trust me…just use it.

Ingredients:

1 lb. strawberries

3 egg yolks

1/3 c. sugar

Dash of salt

1/3 c. cream or whole milk

8 oz. mascarpone cheese

1/2 tsp. vanilla extract

Pistachios and chocolate chips for garnish!

First make the pudding: This is where I goofed and forgot to take pictures.  Yep, sounds like my brain right?  Luckily, it’s super easy.  Just whisk the eggs, sugar, salt, and milk in a medium sauce pan.  Heat over medium high heat until it starts to boil.  Boil for a few minutes, or until it is thick like pudding.  Remove from heat, and bring to room temp.  Using a hand mixer, beat in the mascarpone and vanilla extract.  Refrigerate it until ready for use.

Now for strawberries!

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Begin by washing the strawberries.  Here’s a tip so their juices don’t start running: wash them by rubbing them with a wet paper towel.  It takes a little longer but it’s way better than runny strawberries!

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Now remove the stems and cut a little off the top!

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Cut each strawberry into quarters, BUT DO NOT CUT ALL THE WAY THROUGH.  Otherwise they won’t make very good mascarpone pudding holders (;

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Arrange them nicely on a pretty plate.

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*Blurry picture alert*

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*Blurry picture alert again oh my* Fill the strawberries with the pudding.  I just cut a little tip off of a ziploc and filled it with pudding, but it would be pretty with a little tip too.  However, I kind of like my rustic looking filled strawberries.  (Rustic meaning slightly messy).

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Top them with pistachios or chocolate chips or both!  I personally loved the pistachios myself, but the chocolate chip ones were also popular at the BBQ I brought them to (:

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Overall, I would say these took anywhere from 40 minutes-1 hour.  Not too bad if you ask me!  (Plus, they were a HUGE hit).

Try them out and let me know how you like them!

XOXO Sara