Pretty Things

I’ve started quite the collection of random pdf files on my desktop due to the fact that I’m always clicking and dragging pictures off random websites as inspiration strikes.

I’m tired of having a messy desktop. So, here are a few. All saved and grouped together and organized. You might be thinking, she should have a pinterest for that. Well guess what? I do. But that doesn’t mean I know how to use it…

South of France, September 30th —> !!!

Speechless. via honest aesthetics

Hair? Level of hippie-amazingness I never attained despite living in California for three years? Love love it. via I-don’t-remember, but if it’s you let me know.

Zebra. Planner. Could there be a better way to fulfill my need to write literally everything down than by doing it in an organizer covered in animal skin? Get reallll, I want need this.

Always inspired by the Olsens, but this hair…there are no words. via olsens anonymous

Next craft? Think so! via scissors and thread

Ahh! She rocked this look at the Emmys! Adorable.

Next baking project, hands down. Recipe/image via divine baking

Big Fat Peanut Butter Chocolate Chip Cookies

1 cup unsalted butter

3/4 cup creamy peanut butter

4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups brown sugar

1 cup white sugar

2 eggs

2 egg yolks

2 1/2 teaspoons vanilla extract

1 1/2 cups dark chocolate chips (72% cocoa)

1 1/2 cups milk chocolate chips

Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.

Mix the flour, salt and baking soda in a bowl and set aside.

In bowl of stand mixer, mix on medium speed, the cooled butter-peanut butter mixture and sugars until they are combined. Increase speed and add the eggs, egg yolks, and vanilla. Continue mixing until ingredients are completely combined (about 2 minutes). Gradually add the flour and mix until a dough forms. Stir in chocolate chips on low speed. If the dough is too soft, place the bowl in the the fridge for 15 minutes.

Shape the dough into a balls (I use a 4oz ice cream scoop). Place on a baking sheet, lined with parchment paper, two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool on the pan for several minutes and then move to a cooling rack and let cool completely.

Makes about 30 cookies.

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Confession: I get really anxious every time someone “follows my boards” (what does that even mean?) on pinterest. There’s all this pressure to find cool pictures and pin things (??) and be edgy and get repinned (??)…

Whatever happened to cutting out pictures from magazines and, you know, actually pinning it to like…a real corkboard?

Here’s to push-pins, bulletin boards, and clean computer desktops. xoxx