Make This: Double Dark Chocolate Shortbread Cookies

I really love shortbread cookies, and who doesn't love chocolate? So when I saw this recipe over at The View From Great Island, I knew I had to make them. Recipe below!

Double Dark Chocolate Shortbread

(makes about 12-14 cookies)

1 stick (1/2 cup) unsalted butter, softened

1/4 cup confectioner's sugar

1 teaspoon vanilla

3/4 cup all-purpose flour

1/4 cup dark cocoa powder

1/2 cup dark chocolate chips 

- Put the flour, sugar, and cocoa powder in the bowl of a food processor and pulse to combine well

- Drop in the butter and vanilla and pulse until the mixture just comes together

- Stir in the chocolate chips and turn the dough out onto a board and form into an 8" log

- Wrap it in waxed or parchment paper and twist both ends to secure. Refrigerate for at least an hour, or overnight. You can also freeze the dough for later use

- Slice the log into 1/2" slices with a sharp knife

- Put on a parchment lined baking sheet and bake in the center of the oven at 325 for 12 - 15 minutes. They will feel slightly soft, don't over bake them

- Cool for a few minutes on the pan and then transfer to a rack

*images via the view from the great island

Make This: Spiced Pecan Pumpkin Bread

I have a work halloween party tomorrow for which I made these delectable mini pumpkin pecan cupcakes. Since I've been learning how to cook, I went a little crazy at Williams-Sonoma a couple of weeks ago and in the midst of my shopping spree, picked up this amazing bread mix. I don't actually love baking, mostly because I'd much rather eat something savory, but these muffin/cupcakes/bread bites are too good not to try. They're. So. Good. 

The mini cupcake trays are perfect for these since I topped them with a very sweet (homemade!) cream cheese frosting. I actually prefer them without the frosting, so I'll be sure to make this as a bread next time for a warm fall breakfast, or as a treat after Thanksgiving dinner. Recipe below, and buy the mix here. 

        

Directions:

Preheat the oven to 350 degrees

Line cupcake well with papers

In a large bowl, combine mix, 8 tbs (1 stick) melted unsalted butter, 1 cup of water and 2 eggs

Mix until smooth

Divide batter among cupcake sheets and baked for about 20-25 minutes

Let cool for about 30 minutes before frosting

Cream Cheese Frosting:

In a large bowl, beat together 3 tbs unsalted butter and 8 oz of cream cheese, both at room temperature

Then beat in 3/4 teaspoon vanilla extract

*images by peek of perfection

Make This: Painted Pumpkins

Even though it was hot and sunny this weekend, I painted these mini pumpkins to get in the autumn spirit. These tiny guys look awesome in metallic gold, and I painted ones a little bit larger in a glossy black. They look great together, and will hopefully hold through until Thanksgiving! Oh, the wonders of spray paint. 

Make This: Green Rice

I have a love / hate relationship with Gwyneth Paltrow. She can be really annoying sometimes, I can't even pinpoint why. But other times, I absolutely love her- her style, her hair, and as of late, her cookbook. I bought My Father's Daughter a couple of months ago and tried one her recipes today for the first time. This all-organic and hearty meal was the perfect dinner after a 6-mile beach run. You have to try this recipe!

Ingredients:

- 1/2 pound kale, stems discarded

- 1 1/2 tablespoons vegetable oil

- 2 cloves garlic, peeled and very finely minced

- 3 large scallions, cut into 1/8-inch diagonal slices

- 2 1/2 cups cooked brown rice

- 1 tablespoon plus 1 teaspoon soy sauce

Directions:

- Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade)

- Steam the kale for 7 minutes

- Heat the vegetable oil in a large saucepan over medium-low heat

- Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic

- Raise the heat to medium and add the steamed kale and scallions

- Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring

- Add the soy sauce and cook for 30 seconds more

- Serve hot

*image via my father's daughter

Make This: Petits Pains au Chocolat

My mother is an amazing cook. I've never had much interest in cooking, and she scoffed at me when I told her I wanted a Crockpot. Until recently, I've felt like everyone around me loves it except for me. 

In New York, friends of mine would host these amazing 'Sunday Dinners' where we would shop, cook and eat together (well, they would cook). I appreciated their efforts to teach me, but it's only until recently that I feel like I learned something, and I've been making my own 'Sunday Dinners' since. I guess it was easier to go out to eat instead of cooking in a little box of a Manhattan apartment. Now that I have my own place in LA, I've started to dabble in the adventures of cooking and baking, and I'm obsessed! 

Emily over at Cupcakes & Cashmere shared this recipe for simple homemade chocolate croissants, and I can't wait to try them out. Check out the recipe here. 

*images via cupcakes and cashmere