Today has been absolutely GORG. Almost 70 degrees in January!? Usually at this time of year it’s cold, damp, dark and miserable – but today was a wonderful exception. We went for a walk at the park and it was literally shoulder to shoulder with people walking dogs, pushing strollers, riding bikes, and jumping on pogo sticks (no joke). People were out in droves after being cooped up indoors for entirely too long. You could say it was a good day.
The warmer weather gave me a little taste of Spring and pushed me into productive mode. You would think that being locked up indoors when it’s freezing out would give me lots of time to be productive, but instead I typically hibernate and whine about my cold feet. Warm weather = burst of energy. Today we painted the edge banding on our base cabinets to prepare for our finished cabinets doors to be installed on Monday. A much-anticipated blog post (for my parents and in-laws) will be coming your way next week. I went for a run, played tennis with my husband (running to the tennis court wasn’t my best idea), did laundry, deep cleaned the house from all the dust from kitchen renovation madness, and made some homemade cookies.
I’m exhausted even reading that.
I’ve been trying my best to eat a bit healthier recently so when Scott suggested making brownies for dessert, I had to find an alternative. Sure, boxed brownies are incredible, but I’m enjoying finding new recipes on Pinterest that allow us some more healthy (and different) options for food. Have I mentioned how much I love Pinterest? Have you read a post about Pinterest on every blog out there? Yeah, I don’t care – I’ll be redundant. I love Pinterest and I don’t care who knows. :) I found this recipe and it turned out to be the perfect blend of healthier cookie and cake-y brownie. Yumm.
Lower Fat Double Chocolate Chip Cookies
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon table salt
- 1/4 cup butter , softened
- 1/2 cup dark brown sugar , packed
- 1/2 cup sugar
- 1/3 cup unsweetened baking cocoa
- 2 large egg whites
- 1/3 cup miniature chocolate chip
Directions:
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Preheat oven to 350°F.
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Combine flour, baking soda and salt in a large bowl. (Do not pack flour when measuring).
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Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually beat in flour mixture until blended. Stir in chocolate mini chips.
You can find the original recipe here. Hope you have a warm weekend filled with productive time and cookies – the best kind of weekend there is!
























Yes, we’re all adorable. And if Sarah’s charming face doesn’t get you, please go visit her 













