October 7th, 2011
Oh it was good to be back. Will we ever get to live there again? We really hope so. ATL, you’ve been good to us. Stable. Get up. Go to work. Wear loafers. Like college football. Drink, not to excess. But oh NYC, how we love thee and all thee hipster / red wine / black nail polish / quirky ways.
Check out a few fun moments!!
Oh No No No…here we go again. In NYC for less than 12 hours and already thinking about not coming home…what have we already learned?! We know that we cannot live without Target. We know that we hate shared laundry spaces. We know that we cannot handle cold. But oh Fall in NYC, how attractive are you?! NYC will always be the bad boy that captured this good girl’s heart (this good girl who knows she really needs to be with a Kansas).
However…while we are here, we’ll keep you posted on some of the places we are exploring!! Starting with Thursday night dinner at Frankie’s in the Lower East Side. Charming, hidden little Italian gem. Muy delicioso! More to come!
“Well, it was Sunday afternoon. I found myself on a hour long Subway ride back from the Target in Brooklyn, and I thought to myself, ‘Maybe I’m missing the point.’” – elaney, on why she moved from New York City
Favorite is just too polarizing, so share something you cook frequently for others to tuck into their cookbooks. The Magnolia Bakery is famous for their cupcakes, but their chocolate chip cookie recipe is the one that turns our heart to butter. With lots of butter. Check it out below…and share your own!
1 1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 softened stick unsalted butter
1/2 cup sugar
1/2 firmly packed cup light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. Combine the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter with the sugars until smooth, about 3 minutes. Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes, or until lightly golden brown. Makes 2 to 3 dozen cookies.