Salted Brown Butter Chocolate Chip Cookies

Is there anything better than Browned Butter? That nutty, savory, rich flavor makes me want to turn every plain old regular butter recipe into a browned butter recipe.

Ingredients for 2 dozen cookies:

1/2 C. Butter

1/2 C. Sugar

1/4C. Brown Sugar, packed

2 eggs (my eggs are fresh from the chicken to the kitchen and are slightly smaller than store bought)

1/2 tsp. salt

1/2 tsp baking soda

1 tsp. vanilla

2 C. all purpose flour

1 C. chocolate chips

Kosher Salt for sprinkling over dough

What to Do:

1. Preheat oven to 350F.  Brown butter on stove top, in heavy sauce pan, over medium heat for about 10 min or until browned. Careful not to burn it, stir frequently!

2. Allow butter to cool in a large mixing bowl, speed up the process by letting your cupkeiki stir it around. Then cream sugars with butter. Add eggs (or egg if you have a mega large one), vanilla, baking soda, salt, flour. Mix well, then add chocolate chips.

***at this point I came to the conclusion that the dough was too dry, and added a healthy splash (close to 2Tbs. milk to the mix which really helped.

3. Roll dough into golf ball sized balls, place about an inch or so apart, sprinkle tops with kosher salt and bake for 10-12 minutes or until golden brown.

4. Enjoy with milk!


Cashew-Almond Nut Butter


I love almond butter…wait…I love making almond butter, not buying because that stuff is crazy expensive…compared to buying whole almonds and making 3 1/2 batches.

What to do with that half batch bit was the big question this morning. Go for a small amount or make two kinds or….what?!?!

Well, I’ve always wanted to try cashew butter, and had considered making two butters just because I didn’t know what else to do, and then it hit me; combine those awesome nuts together and make something amazing. 

Now, I hate to brag, but well done me! Cashew butter is amazing, sweet and creamy. The almonds lend in their hearty texture and flavor.



There’s, unlike my usual almond butter, no added oil. With patience the oils in the nuts make everything turn out just right! 

  First, roast the nuts in a 350F oven for 10 min. Let cool.

Then, add them to the food processor, and crush them up. 

Like most things in life, and cooking/baking, things happen in stages. First you get the crumbled look. After that is the floury look. Then the clumped and dry. Follow this up with a mixture that is starting to stick together and finally, after about 15-20 minutes you get a smooth creamy texture that begs to be eaten straight out of the bowl. It all looks a little like this: 



Sensory Play, Colored Rice

This sensory play diy just made our day! So far my cupkeiki and her buddy have been enjoying mixing, scooping, dumping, sprinkling, and shaking. I added words my cupkeiki wanted onto construction paper with glue and she put rice over the glue! 

Here’s my recipe: 

This recipe is for one color

1/2 C. Rice

1.5 tsp. vinegar 

10-12 drops neon food coloring

Place rice in a sandwich bag, add vinegar and food coloring, close bag (ziplock). Mix well, until desired color and consistency. Lay out on wax paper to dry. I put my colors on top of my boiler for two hours. Then let them go crazy! 

Morning Inspirations

Most every morning I’m up by 5:30, making lunch, and sending the manimal off for his day. I’ve found the time between after he goes and before my cupkeiki wakes to be quite productive. I can blog, plan dinner, work on construction stuff, sneak in a workout and it makes me feel great. Don’t get me wrong, 9:00 am rolls around and I’m searching for a huge pick me up because for whatever reason my brains says “hey you, yeah you, we’ve been up for a while and you know I’m kind of feeling sleepy again…” I don’t feel guilty for this feeling, it’s natural, or at least that’s what I’m going to tell my self… but that’s off topic, because there’s actually a purpose besides a caffeine and tea addiction rant (yes tea, not coffee. Coffee is gross, seriously) for this post.

That purpose is this: I find inspiration for my daily activities from other sites and this morning I came across these three blogs that got me going “Oooooohhhhhhh” so check them out!

1st. I made a tree branch Christmas tree, and now I have these cute white and glitter gold painted branches that I want to re-purpose into something cute, so I came across this idea from “Oh the lovely things”:

I’m guessing my cupkeiki would love a little dye project too!

2nd. I’m craving chocolate and these, Browned Butter Chocolate Chip Cookies  from Gringalicious, have my mouth watering!

Browned Butter Chocolate Chip Cookies

After yesterday’s 80 degree weather (80 degrees in March, in Colorado, is crazy!!) today is cooler and rain/snow forecasted, so baking sounds perfect for me and my cupkeiki!

3rd. I have always wanted to make my own pillow covers but feel slightly intimidated by the idea for whatever reason. These DIY envelope pillow covers from, Becoming Martha, seem fun and I envision some cute graphic made using my cricut happening!

Add a touch of Spring to your home with easy drop cloth envelope pillows!

I’m sure my cupkeiki would love picking what sort of image or saying she would want on a pillow!

I don’t know if anyone reading has caught on to this, but my day is planned around doing crafty things, with my cupkeiki. From baking/cooking to making fun things I do what I can to involve her in everything I’m doing. She has her own time, where she does what she wants (go outside, read a book, draw, do her own crafts, play…with or without me) because to me having individual time is important. It allows her to explore, be imaginative, problem solve and become confident in her own abilities and skills. Finding projects that help her grow and think are important and worth sharing!

Let’s Fall


Let’s fall into nothing, fade like tail lights driving further away,

Let’s go in search of something, something our eyes can see but words can’t say,

Let’s go jumping, leaving our inhibitions somewhere in the grey,

Let’s fall into each other and away from everything.

Lemon Curd Sweet Buns

About two years ago I bought a jar of Lemon Curd from the farmers market here in town. I had no idea what to do with it…no idea. But from the sample I tasted I knew there had to be something out there was absolutely perfect for it. Enter @yourhomebasedmom and her Lovely Lemon Rolls and *eureka* I had it.

I knew that this recipe was going to be a hit with my cupkeiki, given the rolling of dough into “snakes” and then coiling them up!

I was right, my cupkeiki loved rolling them out, coiling them and then watching them rise!

There’s always something magical about getting to brush on butter too. Even I couldn’t resist having a go at it!

We also enjoyed making the indents into the middle of the buns! I really love recipes that are just as much fun for my cupkeiki as they are for me!

Once the indents were made we filled them with the curd, and baked them.

Here’s where my cupkeiki decided that she couldn’t be a part of it anymore…that delicious lemon curd wasn’t so delicious to her.

That left me with the last part, glazing.

The lemon glaze turned out great and the buns were amazing!

I really appreciated the lightness of the dough. I however cut down the amount of sugar in both the dough and the glaze. I’d also cut the recipe in half in total because 24 small rolls or 12 large ones are still too many for my house.

Here’s the recipe from @yourhomebasedmom:


Note: I’ve adapted the recipe from @yourhomebasedmom to fit my own personal taste. 

1/4 C. warm water (about 110 degrees)

1 tsp. sugar

4 1/4 tsp. active dry yeast

1 C. milk

1/4 C. butter, cut up

2 eggs

1/4 C. sugar

1/4 tsp salt

5 –> 51/2C  all purpose flour


Lemon Curd

Melted butter, about 2 tbsp


1/4 C. powdered sugar

1/2 tbsp fresh lemon juice

~Mix the two together until you have a slightly think consistency.


1. Combine the warm water and the 1st. listed sugar, to a large bowl. Add yeast and let stand until foamy, about 5 minutes.

2. Heat the milk and the butter to 110 degrees.

3. Add milk, eggs, sugar, salt and 2 cups flour to yeast and combine well. Then add the remaining amount of flour.

4. Knead dough for 8-10 minutes on a lightly floured surface, until elastic.

5. Lightly grease (with canola) the bowl and place dough back in, cover with a towel and let rise in a warm spot for about an hour or until doubled in size.

6. Punch down dough, separate into 12 large or 24 small balls. Roll out dough into long snakes and then loosely coil them. Let rise a second time for about 20-30 minutes.

7. Preheat oven to 350 degrees, brush dough with some melted butter, make a large indent into the each roll, and fill with lemon curd. Bake for 12-15 minutes or until golden. Remove right away from the baking sheet, cool slightly and drizzle with the glaze.

Lemons Galore!!! 

If you are like me, and browse pinterest or Instagram you’ve likely seen the “Lemon Drink” to cure everything floating around. It’s a big deal, and hey why shouldn’t it be?! I mean, people are starting to move away from the absurd posts about doing ridiculous things to your body to get the “ideal shape”, and now we focus on the awesome power of the Lemon! It’s really great, in my opinion and frankly I love dressing up my water with a fresh squeeze, regardless of what it’s doing for my shape. 

Alright, so I’m clearly on the Lemon bandwagon, but not on the drink to diet bandwagon. Don’t diet, be healthy. And while you’re at it, reward yourself from time to time with awesome, homemade goods…like these Lemon Curd Buns!! Watch for the post coming up later this evening!!!!