Posted on

Afternoon Tea

There’s a line I heard just today that got me in front of the computer nodding my head in total agreement with.

It goes,

“Do you want to know the diet for America, the one diet that would work… Eat anything you want, just cook it yourself.”

Well right now I want Double Chocolate Chip Cookies.

Double Chocolate Chip Cookies from Joy the Baker
Double Chocolate Chip Cookies from Joy the Baker


Double Chocolate Chip Cookies

makes 24 cookies

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 to 6 ounces dark chocolate chips or chunks

coarse sea salt, for topping (optional)

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Beat for 1 minute more.

In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture. Beat on low speed until just combined.

Stop the mixer and stir in the chocolate chunks.

Scoop dough using a small cookie scoop, or by rolling dough by the heaping tablespoonful. Place on cookie sheet, leaving about 2-inches between each dough ball.

Bake for 11 to 12 minutes or until cookies are just done. It’s even ok if these cookies are slightly under baked. Try your darndest not to over bake them. Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. Cookies are best within 3 days of baking.

Posted on

Setting Tables

Finally, we’ve settled into our new digs. It’s been a hair raising couple of months with working on the move, packing, shifting, contractors, unpacking etc. etc.

…but we’ve made it, we’re officially moved-in and everything has found it’s space. A self proclaimed organised freak, I’m glad for the opportunity to access the amount of junk we’ve accumulated and managed to clear a lot of the unwanted clutter whilst unpacking.

I don’t want to talk about the amount of money we’ve spend with the move/construction work/purchases… lets just say we’ll be dining in a lot more. With that, I just love the idea of hosting dinners in with friends and family a lot more now.

Simple Style


First image from here. Outdoor table setting image from here. Kettle On image from here. Forth image from here. Fifth image from here. Last image from here. Tuscany table setting from here.

Posted on

Tea Time

Image from Coco + Kelly


1 stick butter
1 cup + 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, 1 percent fat milk
1/4 teaspoon cinnamon


Preheat over to 180deg C. Grease muffin tin or line with paper liners.
In a mixer fitted with a paddle attachment (or using hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix.
Add eggs, vanilla, baking powder, salt and mix.
In a shallow bowl, mash 3/4 cup of blueberries with back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the milk. Repeat with remaining flour and milk. Fold in the remaining 1 3/4cups of whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with cinnamon. Use a large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen. 25-30 minutes.
Let cool in the pan at least 30mins before turning out.