forthcoming

Photos from the trip down south will be coming soon (I have to sort through about 160 photos). In the meantime, remember the daffodils? This is what we came home to:


The weather was great the whole time (sunny and 80ºF in both Savannah and Charleston, though Charleston had a nice breeze) and we enjoyed a lot of outdoor dining. It totally stunk to walk off the plane in MKE to 44ºF...

We also learned three lessons on this trip:

1. No more vacations to a large destination at the end of April where we have to do all the planning. Chip didn't have much time or energy to help with plans and I felt overwhelmed trying to make decisions.
2. Just because a hotel is cheap doesn't mean it's a good deal.
3. We both need to write down itineraries beforehand and discuss them. We missed out on a restaurant because Chip didn't write the address correctly and I didn't double check it. The one we ate at was really good, though, so it wasn't all bad.

And I had to throw this picture in for my sister (I didn't have a slice, though, as there were lots of other goodies to try)--this is at the Charleston branch of Baked:

comparison

Now, in general, I'm a cake kinda girl, but cookies run a close second. In particular, chocolate chip cookies are the staple and my go-to when I need to feed a batch of teenagers Tuesday nights. The recipe I use is a combination of secret recipes, so that makes it super secret. I could tell you, but then I'd have to... well, no. I probably wouldn't do that. What I can tell you is my standard recipe uses Crisco--not butter.

Why am I telling you this? Because the latest issue of Cook's Illustrated has a 'perfect chocolate chip cookie' recipe and I decided to give it a whirl. They improved on the Toll House recipe, though they say the best chocolate chips to use are Ghiradelli... Anyway, for this to be a true taste test, I had to make both recipes and compare them side by side.

Note: the new recipe is always on top in the photos.


Yep, that's a lot of cookies.

So one difference is the 'new' recipe has you mix everything by hand and my 'original' uses a mixer. The other difference is I browned the butter for the new one, which gives it a caramelized flavor and color.

The teens gave mixed reviews of the cookies, so I can't say I'll change to the new recipe exclusively from now on, but the flavor won out for sure with the new ones. The texture of the original ones kept them in the running (even though I didn't add enough flour, which I realized too late...).

From my POV, the original recipe is easier to whip up in a hurry, not to mention they might stay soft longer than the butter based recipe (unfortunately, I can't give you scientific results on this... the final products didn't last too long). But when I need to wow people or chocolate chip cookies are planned...

bleah

So I have a post ready to go, minus the pictures. But I have had a sinusy thing going on the past couple of days, and the computer also was feeling a little ill yesterday, so it's not done.

Hopefully soon, as it's about cookies.

errand

I've been asked to make some blank scrapbooks! I made one as a baby shower gift for my pastor's wife and she immediately said, 'I need more of these!' She's going to give them as Mother's Day gifts to the grandmas in her family.


I found these cool S.E.I. albums at a local scrapbook/stamp store:


Then I went bonkers buying two-sided paper (as I generally avoid them--most of my cardmaking and scrapbooking only uses one side, so the other side is essentially wasted) because these albums are perfect for that stuff!





So, if you're interested in some blank scrapbooks to give as gifts (and whether or not you fill them with pictures is up to you), let me know and I'll be happy to discuss the different styles of books I have in my arsenal.