Friday, September 19, 2014
So after a long week of the 'I wake up five minutes after going to bed and want to play for another hour' nonsense performed by the little K-man, I was finally able to get all the photos done for this post and am going to try to squeeze in some writing while he naps this morning...which I'm sure will be all of 20 whole minutes. Teething is fun.
K and I got married five years ago today, on a beautiful mountainside with lovely autumn flowers blooming and the trees just beginning to change color. Our bouquets were full of bright yellow sunflowers, orange roses, and a mixture of reds, purples, and greens. My ivory dress was embroidered with maroon swirls and flowers and we couldn't have asked for more beautiful weather. I have been thinking back to that wonderful, warm and breezy day all morning long. I'm not really one for sappy public displays of affection, although I did write a fairly mushy facebook post about it earlier, so instead, I thought I would share some of the...more humorous parts of the day. They weren't so funny then, but at least we look back and have some interesting stories to tell.
We got married about an hour away from home, so our close family and the wedding party stayed in the hotel the night before. We had our rehearsal dinner and then the group sort of split up into the boys and the girls and we had a pseudo 'last night out' before the big day. The boys were a bit wild and one of them decided it would be fun to romp around and do some donuts in his new car. Well it turned out there was a big ditch in the middle of the "field" he thought would be a good place to show off. So K and two of the groomsmen had fun ride into said ditch and ended up completely covered in mud attempting to rescue the car. We had to make a pit stop at the mall to buy K new sneakers before our honeymoon...
The next morning, my mom brought me and my two bridesmaids over to the salon to get our hair done and she went back to help get some stuff set up. Our hair appointments finished and yet she wasn't back yet. So we sat around waiting a few minutes and then called over to the hotel to figure out what was going on. Finally she comes back and says "ok don't freak out" or something to that effect.....Ahhhh. Apparently the entire hotel had lost power and everyone there was running around like chickens with their heads cut off trying to get it back up and running. Poor K was freaking out and saying things like, well I guess we can just roast hotdogs over a campfire or something, hahah. Fortunately the kitchen was equipped with gas stoves and kept preparing for our reception and the power was back on with enough time for everyone to shower and get themselves ready for the ceremony to start on time.
There were a few other bumps in the road and some major bridesmaid drama that happened a few weeks before the wedding, but in the end it all worked out and now we have a wonderful, albeit crazy experience to look back on and cherish forever. I love you K, happy wedding anniversary!
Now that I have babbled on and on, you probably are wondering about these cookies that have nothing to do with my wedding at all. They are just realllllly good cookies that I made for absolutely no reason other than to be a piggies and eat the whole batch ourselves. The brown butter absolutely makes these cookies amazing. I decided to put dark chocolate chips, M&Ms, and sprinkles in this batch because I was in the mood for bright and colorful cookies, but you could make these with any combo of add-ins that you want. Basically just make this cookie dough base and jazz it up however you like. The cookies are perfectly soft and chewy with the slight crisp right around the edges and the depth of flavor from the brown butter is unbeatable.
Brown Butter Chocolate Chip Funfetti Cookies
2 sticks (1 cup) butter
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 tbsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 cups all-purpose flour
1 cup chocolate chips
1 cup M&Ms
1/4 cup rainbow sprinkles
Melt 1 stick (1/2 cup) of the butter in a small skillet over medium heat. Stir the butter frequently. It will foam up and then when the foam starts to subside you will see the butter beginning to turn brown. Don't let it get too brown because it can burn really easily, so as soon as it is lightly brown, removed from the skillet into another bowl. Let the butter cool to room temperature. Combine the browned butter with the other stick of softened butter and the sugars in the large bowl. Cream the butter and sugars together until light and fluffy. Add the eggs one at a time and the vanilla and incorporate well. Stir in the baking powder, baking soda, salt and flour and just mix until everything is barely combined. Stir in the chocolate chips, M&Ms and sprinkles. Reserve some sprinkles to put on the top of each cookie before baking. Optional: let the dough rest in the fridge overnight. This is suppose to really help the flavors develop and the chilled dough bakes a little more evenly than if you bake it right away. When you are ready to bake, preheat the oven to 350°F and scoop tablespoon size balls of dough onto cookie sheets, about 2 inches apart. Sprinkle each cookie with a few extra sprinkles. Bake for 10-12 minutes and let the cookies cool completely on wire racks. These cookies store well for 3-5 days in an air tight container, assuming they last that long!