Midtown Mindfulness

I am overwhelmed by the amount of vacation pictures I took this week so instead I’ll post some pictures from the farmer’s market this morning.

This beautiful bouquet came home with me. My eye went to it immediately, sitting in the rows and rows of vibrantly-colored flowers. I love it’s muted, gentle colors and can’t wait to spread it around our home this week.

The produce is coming in strong as the first weekend of PRIDE showed up in grand style at the Midtown Farmer’s Market in Sacramento.

Pluots and apricots made their first appearance and look absolutely delicious. A bag of them is sitting on our kitchen counter, daring us to eat them slowly throughout the week. They are SO sweet and gorgeous!

He is still my favorite market date. ♥️♥️♥️

Good. Very very good. An overcast day in California, filled with happy people and hopeful vendors.

As always, the real stars of the show are the visiting farmer’s market canines that bring their humans along. An Australian Labradoodle puppy really stole the show today!

Saturday in Sacramento is peaceful and mindful and filled with the hope of a week ahead that will include fresh produce, a cute handmade item or two, a sense of community, and joyful anticipation for next weekend’s farmer’s market goods.

salty and sweet (and a little more salty)

Wow. Wow wow wow!

This was a new-to-me cookie recipe and I was THRILLED with the results. It is definitely for the lover of all things salty and sweet together – just like the happiest of couples.

Sea Salt Butterscotch Pretzel Cookies


INGREDIENTS:
1 cup butter
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 1/2 cups light brown sugar
2 eggs
2 teaspoons vanilla
3/4 cup butterscotch chips
3/4 cup semi-sweet chocolate chips
1 cup coarsely chopped pretzels
flaked sea salt

DIRECTIONS:
In a medium saucepan, melt the butter over medium heat then bring to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.

While the butter is cooling, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda and sea salt. Set aside.

Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a rubber spatula or wooden spoon until the dough comes together.

Stir in the butterscotch chips, chocolate chips, and pretzels.

Using a medium cookie scoop, drop the dough 2″ apart on the baking sheet. Bake for 10-12 minutes or until the edges are lightly golden.

After removing the cookies from the oven, sprinkle with flaked sea salt. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a cooling rack.

I want to know if you make these so we can oooo and ahhhh together over their perfect combination. Could this be the most complete cookie ever created?? Arguably so.

Really (really!) Fantastically Soft Gingerbread Cookies

I posted this recipe on my Instagram and Facebook today and had some people message me about a printable copy. So because I’m such an awesome person, here is the printable recipe version.

These are seriously good gingerbread cookies. Soft center. Lightly crunchy outside. Just the right amount of spicy and sweet. (Wait. Are these my signature cookie? DOES ‘G’ STAND FOR GINGERBREAD?!)

The things we uncover when we blog…

G IS FOR GINGERBREAD cookies


INGREDIENTS:
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
1 cup brown sugar
1 egg
2 tablespoons prepared dark coffee
1/4 cup molasses
1/4 cup sugar

DIRECTIONS:
Preheat oven to 350 degrees

In medium bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking soda

In mixer, cream butter and brown sugar until light and fluffy. Stir in egg, coffee, and molasses. Slowly blend flour mixture into butter mixture until incorporated; scraping down the bowl sides and beaters.

Shape dough into 1″ balls and roll in sugar.

Place on parchment-lined baking sheet – 1″ apart

Bake for 12-14 minutes. After 5 minutes, move to cooling racks.

ENJOY!!

(Tomorrow’s post will be a delicious salty and sweet butterscotch and pretzel cookie!) Is this a food blog now?! I can’t help it – it’s Christmas and you might have a few desserts still to make and I’m here for you! There’s nothing I like more than a good homemade cookie.

I love you s’more!

from Scott Sutherland
@ifyougiveamanapan

Melting chocolate and fire-toasted marshmallows are a must around any campfire. Are you a lightly toasted or char that thing BLACK, kind of marshmallow roaster??

However, if a campfire isn’t nearby, this s’more bake in a cast iron skillet is sure to make you start humming 99 Bottles and practicing your knot expertise.

Break out the puzzles and gather the kids around because the whole family is going to love this delicious S’more Bake.

I Love You S'more! Dessert

  • Servings: approx. 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 cup old-fashioned oats
  • 3/4 cup flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 2 cups marshmallows, halved crosswise
  • 2 (4 oz) bars semisweet chocolate, coarsely chopped
  • garnish: melted chocolate

Directions

Preheat oven to 350 degrees. Spray a 10″ cast iron skillet with cooking spray

In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy – approximately 3-4 minutes. Scrape down the sides of the bowl.

In a medium bowl, mix together oats, flour, graham cracker crumbs, baking powder, salt and cinnamon. Gradually add oat mixture to butter mixture, beating until combined.

Firmly press 2/3s of crumble mixture into bottom of prepared skillet. Top with marshmallows and chopped chocolate. Sprinkle with remaining crumble mixture.

Bake until golden brown – approximately 20-24 minutes. Let cool for 10 minutes before serving.

Drizzle with melted chocolate, if desired.

The only other thing needed? Your very own made-up-on-the-spot ghost story.

E N J O Y!