1. I’ve started doing yoga once a day. The first day, it absolutely kicked my butt, but after a few sessions it got easier. I didn’t think I was going to like it because when I was like 13 or so my dad made my sister and me do an in-home yoga session. Long story short, it was painful and in no way relaxing. But the place I go to now is so much fun. I actually look forward to it every day! And shouldn’t exercise be fun?
2. I’ve been reading a lot lately. Mostly because I know I won’t be able to read more than one book for pleasure in the upcoming year because of school. While staying at my aunt’s house for two and a half weeks I finished three books for a total of around 900 pages. One of the books I’ve recently finished is Dear Girls Above Me by Charlie McDowell. I’m basically recommending it to anyone and everyone. It is seriously that good. It’s not insightful or deep or anything like that. It is a quick read meant to be funny, and boy is it! I can’t remember how many times I actually laughed out loud at this book.
4. I made these sandwich cookies a little while ago. They were tasty, even my sister was into them! I set a couple out for the people who were looking at my house and by the time the appointments were over, every single one was gone. The realtor said they were a real hit with the kids that passed by. These are colorful and soft and just a good little snack or after dinner treat.
Slightly adapted from Tracey’s Culinary Adventures
Makes 13 good sized sandwich cookies
1 cup cake flour
1/3 cup unbleached all-purpose flour
3/8 tsp. baking soda
¼ tsp. salt
7 tbsp. unsalted butter, room temperature
1 tbsp. unsalted butter, melted
½ cup + 2 tbsp. sugar
1 tsp. pure vanilla extract
1 large egg, room temperature
2 tbsp. nonpareils or sprinkles
½ tbsp. milk
¼ tsp. pure vanilla extract
Pinch of salt
5 tbs. unsalted butter, room temperature
¾ cup powdered sugar
2 tsp. nonpareils or sprinkles
In a medium bowl, whisk together the flours, baking soda, and salt. Beat the room temperature butter on medium-high speed until creamy. Pour in the sugar and beat until light and fluffy. Mix in the melted butter, vanilla, and egg until completely combined. Scrape down the sides of the bowl as necessary. Turn the mixer speed to low and gently add the flour. Make sure to scrape down the sides of the bowl to get all of the flour incorporated. Once the flour has been mixed in, fold in the nonpareils.
Chill dough for a good 45 minutes to 1 hour.
Preheat the oven to 375 F. Line a large cookie sheet with parchment paper.
Using a medium-small cookie scoop (mine is about 1 ½ inches in diameter) portion out the dough onto the prepared baking sheet. Make sure to space to cookies about 2 inches away from each other, they will spread a bit. Chill the cookie dough portions for another 10-15 minutes.
Bake cookies for 8-10 minutes or until edges are slightly golden brown. Cool cookies on the pan set over a wire rack for 5 minutes before removing to allow to cool completely. Repeat with any remaining dough.
To make the filling: mix together the milk, vanilla, and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Turn the mixer speed down to low and gently add in the powdered sugar. Scrape down the sides of the bowl and add the milk mixture. Turn the mixer speed back up to medium-high and beat until fluffy. Fold on the nonpareils.
To assemble: match cookies in pairs by size. Spread about half a tablespoon onto the flat side of half the cookies. Press the flat side down of the remaining cookies onto the filling.