So much for easing into spring! We were hit with a blizzard Sunday and it was a bad one. Bad enough I avoided driving until it was necessary and trying to get all the snow off my car was like moving wet sand. Yesterday was the spring preview at Holt Renfrew and a welcoming for the new VP of Fashion Lisa Tant. It was a surprise to me as I still thought she was the Editor and Chief of Flare, but working at Holt is a great move! it was strange looking at all the spring trends while more snow was pouring last night. Will it ever end?
I also tried a new recipe for Chewy Snicker Cookies on Monday and they are my favorite cookies so far! and I've eaten a lot of cookies! they are a chocolate caramel dream with a chewy surprise snickers (or Caramilk, I didn't have enough Snickers) center. The recipe will be at the end of the post.
Colourful peplum separates are a fun transition into spring and are a great price of $75 each for the top and skirt.
Clover Canyon is one of my favorite designers when it comes to quirky prints. The one Kim is wearing has a car design when you look a bit closer.
After the event I headed out with some amazing local blogger to Double Zero which is right across the street from Holt Renfrew for some food and drinks. It was a really great to catch up and have some insightful conversation with Kim, Karolina, KD, and Ashley!
Also Karolina showed off her incredible jewelry making skills by giving all of us a necklace she created! I'll be wearing this a lot!
Enough blabbing here is the Chewy Snickers Cookie recipe:
Heat oven to 375 degrees F
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 16 tablespoons unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cup sliced Snickers (I didn't have enough snicker at home and used some Caramilk squares as well)
- 1 cup roughly chopped semi sweet chocolat
- 1/4 Skor bits (Optional, but I think it added a little more flavour)
- Place flour and baking soda together in a bowl and whisk to combine; set aside.
- Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
- Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
- Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.
Recipe from BakersRoyale.com