Monday, May 23, 2011

Cool Rooms and Lace Cookies

It's finally springy here, it's been nice enough to get outside and plant my flowers and tomato plants. Of course, spring also means rain and we are supposed to have it all week. I'm ok with it for now because it is greening everything up sooooo nicely!

I was blog hopping and found some lovely photos of both indoor and outdoor rooms that would be fantastic to lounge in for spring and summer.

This is my deck, we hung two baskets off the gazebo, it's fantastic to look out my window and see some green and flowers. You can also see some of my tomato
plants down below at the edge of the deck.

Here is what I WISH my backyard looked like! I love the hanging lights, I might have to look for some of those this spring.

This kitchen is fantastic! Drooling...

Love this backyard!

I love the white porch with touches of colour. So summery!!

I could totally hang out in this room on a warm summer evening with a glass of wine. This is Jennifer Aniston's home. Good taste she has!

This is also Jennifer Aniston's home. I LOVE purple and orange together. I MUST have a room like this. Not sure hubby would go for it. I'll have to work on him. : )

Hubby and I went out to a dinner theater with our good friends the other night and they had these lacy wafer cookies dipped in chocolate. I had waaay too many. Here is a version I found that would be lovely to have while relaxing in your favourite cool room. Enjoy!!

Chocolate-Drizzled Oatmeal Lace Cookies

INGREDIENTS: For the cookies: 1/2 cup oats, chopped in food processor 1/4 cup flour 1/4 tsp baking powder 1/2 cup sugar 2 tablespoons corn syrup 6 tbsp melted butter (until the foam subsides) 2 tablespoons heavy cream Pinch of salt

For the ganache: 1/4 cup chocolate chips 1 tbsp heavy cream

DIRECTIONS: In a food processor, pulse the raw oats several times until they become small pieces. While that is going, melt the butter in a small saucepan.

Combine all ingredients for the cookies in a large bowl and stir to combine. Spoon onto baking sheets by the teaspoon, placing each cookie at least 3″ apart from others (they spread a lot!). Bake at 425 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges. Let them cool completely on the baking sheets before sliding them off with a spatula.

For the chocolate drizzle, melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat. Stir to combine — if there are lumps, heat for an additional 5 seconds at a time. Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack. Serve!

~ Photos courtesy of Pretty Prowler, Architectural Digest and Sugarlaws