December 24, 2016

Merry Christmas Eve, friends! We are up early like true procrastinators to start on our mile long to-do list. B is headed out to the store to pick up a beef tenderloin for tonight while I bake off the rest of our cookies and nurse this hangover. We made a few stops last night bouncing around town to see our friends. It was such a fun night full of Christmas cheer, wine (beer, vodka, etc.), and so. much. food.

I was a bit ambitious with the cookie making this year and made chocolate toffee cookies(!!!), sesame cardamom Italian cookies, and almond strawberry Linzer cookies! I basically spent the entire day yesterday in front of the oven and then icing up until the last minute but I wouldn’t want it any other way. They all came out so delicious and I’m pumped to share these with friends + family.

I made chocolate toffee cookies last week for B to bring to work and peeps loved the addition of the toffee crunch, says B. They look like your standard CCC but then you take a bite and your all mmm, what is that? It’s Christmas so these babies get a little extra love with the chopped chocolate toffee bar and a sprinkle of flakey sea salt.

I was tempted to name these ‘everything cookies’ because you could really mix in everything and anything you want. This is a good recipe to have say, today, when you are rushing around like a little elf and realize you need one more gift so you make cookies from whatever you have in your pantry. Leftover chocolate chips? Mix them in! Half a chocolate bar? Yes. Nuts? Sure!

That’s it for now – I have baking/wrapping/cooking/elfing to do and I’m sure you do too! Merry Christmas!! + Happy baking!


1 1/2 cup whole wheat pastry flour
1/2 cup almond flour
1 tsp baking soda
1 tsp salt
1 cup butter
1 cup coconut or brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chip
3.5 oz milk chocolate toffee bar, chopped
1 cup walnuts, chopped, optional
Sea salt flakes, optional, I used Maldon

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Whisk together flours, baking soda, and salt in a medium sized bowl, set aside. In a stand mixer, beat butter and sugar on medium-high speed until light and creamy, about 3 minutes. Add eggs and vanilla extract, mix again until combined. Reduce speed and slowly add dry ingredients, careful not to over mix. Fold in chocolate chips, chopped chocolate bar, and nuts. For giant cookies, use an ice cream scoop, for smaller cookies use a tablespoon and drop dough on baking sheet about 2 inches apart. Sprinkle with salt and bake for 12-15 minutes or until slightly browned.

Makes 1 dozen giant cookies or 2 dozen normal-people with self control cookies

Here are some shots from our Disney trip for your viewing pleasure!! Yes, 4 adults spent the majority of the day in Magic Kingdom. Haha. We had the best time running around (literally, we walked 10 miles that day) the parks hitting up all the ‘essential’ rides, eating in Morocco, Epcot and screaming our faces off on the Tower of Terror.

Best. Day. Ever.

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