MONSTER COOKIES || a sweet treat recipe

This weekend my sweet hubby pressure washed the garage roof for me.  It's a really steep roof, and it was really dirty, so it was a really big deal to me.

I love to pressure wash!  It's instant gratification....from yucky to clean, in just a matter of minutes.  Matt won't let me get up on a ladder to pressure wash {he is smart man}.  By the time he got the harness, his big ladder, and had pressure washed the roof, the afternoon was gone.  He spent his entire weekend afternoon doing a yucky chore for me.  Such a sweet man.  Anyways, I made sure to have cookies baking in the oven when he walked in the door.

They may be our new favorite cookie.  And we LOVE our chocolate chip cookies around here.

There is something so special about the yummy smells coming from the kitchen.  Bread, cookies, dinner, whatever is cooking, it just makes a home cozy.

Go bake these cookies soon.  Your family, especially your sweet little babies, will love you for these!!

There is something about warm, baked goodness.  It makes hearts happy and makes your home a little extra cozy and sweet.

These cookies take less than 5 minutes to make, and the oven does the rest of the work.  Make them today, and maybe give away half because they make a big batch...and who doesn't love fresh cookies?!?

MONSTER COOKIE RECIPE::

Pre-heat oven to 325.

Mix 1 cup butter softened, 1 cup sugar, and 1 cup packed brown sugar.

Add 2 eggs and 1 ½ tsp vanilla, mix blend.

In separate bowl: mix 2 cups flour, 1 tsp baking soda, 1 tsp salt.

Combine all ingredients and then ADD:

1 cup choc chips, 1 cup walnuts(or pecans), 1 cup peanut butter chips, and 3 cups quick oatmeal.

Mix all ingredients by hand and drop large, rounded spoonfuls onto baking sheets.

Bake at 325 for 10-12 minutes.

Take them out before they fully cooked.

Enjoy!!

SWEET TREAT :: strawberry + balsamic ice cream

Our strawberries are just getting ripe.  It's pretty hard to beat sun-ripened strawberries, fresh from the garden.

I think the only thing that "beats that", is watching little ones hunt for the tasty red treasures!

We picked a few extra strawberries so that we could make a tasty frozen treat.....Strawberry + Balsamic Ice Cream.

Delish!!

I made it a few weeks ago with store bought strawberries.  Let me tell you, fresh-from-the-garden strawberries make all the difference!

STRAWBERRY BALSAMIC {AND ROSEMARY} ICE CREAM

Ingredients (1 quart): - 1 pint strawberries - 2-3 tablespoons granulated sugar (depending on how sweet your strawberries are) - 1 tablespoon balsamic vinegar - 2 cups heavy cream - 1 cup whole milk - 3/4 granulated sugar (use a little more if you like really sweet ice cream) - 1 large sprig of fresh rosemary - pinch of sea salt - 4-5 egg yolks - 1 teaspoon pure vanilla extract

Preheat your oven to 425 degrees. Hull and slice the strawberries and then place them on a baking sheet lined with foil. Sprinkle with 2-3 tablespoons of sugar and balsamic vinegar and let them macerate for about 15 minutes. Roast in oven for 10-15 minutes. Roasting them helps remove excess water, which can make for overly “icy” ice cream.

Mash with potato masher. If you prefer a smoother ice cream, puree in a blender or food processor. {I mash mine}. Cool and place berries and accumulated syrup into a container and refrigerate.

Heat cream, milk, sugar, salt and rosemary on the stove until very hot, but not boiling. Whisk egg yolks in a separate bowl and add about a 1/2 cup of the warm cream mixture into the eggs while whisking. This will help “temper” them so they don’t scramble. Return egg mixture to the pan and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon.

Remove rosemary and strain. Stir in vanilla extract. If you pureed your strawberries, you can mix these now as well, otherwise, leave them separate. Refrigerate for at least four hours or overnight. It’s very important that both the custard and the strawberries are very cold before putting them in the ice cream maker.

Freeze in an ice cream maker according to manufacturer’s directions, adding the strawberries during the final five minutes (unless you pureed them). Enjoy immediately if you prefer a “soft serve” consistency, or freeze for an additional couple hours for more traditional ice cream consistency.

recipe adapted from here

Enjoy!!