I love this time of the month. I simply cannot believe that we are already in the second week of July. Craziness. This means I only have FOUR months before my toddler turns TWO! Cake planning needs to happen soon. 🙂
July also brings the Secret Recipe Club, a group that monthly posts recipes from other blogs they were secretly assigned the previous month. SO exciting because I always discover new bloggers. Other people that love cooking and baking!
This month I was assigned Kate’s blog Kitchen Trial and Error. While Kate holds and every day job she also loves to cook and bake. She also has a beautiful son who turned ONE last month. 🙂 Congrats! I love seeing other cooks with little ones. It makes me feel more balanced.
I love ALL of Kate’s recipes especially the SLEW of cookie recipes. CHOCOLATE cookie recipes. I do not think I have so many varieties either. Kate made Maria’s recipe from Two Peas and Their Pod called
Soft Gingersnap Cookies with White Chocolate Chunks. Even though they were Christmas cookies I loved the base of the cookie. I pretty much used the base and went another way by making them tasty for coffee-lovers.
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 Tablespoon espresso powder
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cups white chocolate chips