It’s crazy how fast time flies. A month ago today, Jason and I were getting married and then we were off to Turks & Caicos. How I wish I could rewind and relive those moments again and again! We’re supposed to be getting our wedding video sometime this week and I’m seriously so excited to watch it. Although I cried the entire time walking down the aisle, it’ll be nice to replay that special moment because I definitely don’t remember any of what was said at the alter, lol
Oh, I finally saw The Great Gatsby yesterday. I must say, I like the classic Robert Redford one better, but I like this modernized one for the grandiose cinematic screenplay. I loved Gatsby’s mansion and I loved all the outfits. Ugh, Carey Mulligan was dazzling. I really love her. She’s so pretty and I think played the part perfectly. (Btw – did you know she’s only 27?! TWENTY-SEVEN!! She definitely doesn’t look it, but wow that took me by surprise!) So, I’m not a fan of Tobey McGuire but I must say that he did a really good job as Nick Carraway and he’s now growing on me as an actor. You know who I thought was REALLY out of character? Isla Fisher for being that lady who slept around with Tom Buchanan. I just really didn’t see her in that part, at all! She always plays that goodie-goodie and innocent/ditzy chick. I guess she’s trying to break out of that or something, but it was just really weird seeing her that way, lol..oh and Leo, as always, he did such a fantastic job. I swear that guy just KNOWS how to be the character he’s acting as. He’s got crazy talent! Have you seen the movie yet? What did you think?
I made these cookies a month or so ago to thank a friend for helping me out. Her and I were really close in high school and then college happened and we kind of drifted in and out. We stopped hanging out for a couple years after college and just recently we started talking again. It was really nice. Even after all these years, despite the differences, we were still able to catch up like we didn’t even lose a beat. Friendships like that should really be treasured. It’s very rare these days to come upon friendships that can be picked right back up and it’s also really rare that those friendships that have faded will come back in your life again. For her to help me out even though we hadn’t talked for several years, it just made me realize who my true friends are, ya know? She was really selfless and genuinely just wanted to help me out. I really appreciated it. Since she’s a loyal reader of the blog, I figured I’d bake her cookies, give her a shout-out (heyyyy Jackie!) and give you all this recipe for the cookies I baked for her. Food brings all sorts of people together but it also expresses gratitude and love. Food is such a powerful entity. There’s so much that food can do and so much impact it can have in someone’s life.
Maybe you’ll go make these cookies today for a friend who’s helped you out? Or just as a nice gesture. Who knows, you could brighten that person’s day :)
Triple Chocolate Cookies
- 1 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1: 3.4 oz package of chocolate instant pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
- Slowly add in the dry ingredients until just combined. Fold in the chocolate & white chocolate chips with a spatula.
- Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly crisp around the edges.
- Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
- Store in an airtight container for up to 5 days.