Last weekend was an adventure filled weekend in New Orleans. There was music, delicious food and great cocktails with great friends. I managed, somehow, to get up Saturday morning and go for a run...it was more like jog, but it was fun exploring. I still believe you can explore a city the best while running. The doorman named Bubba suggested I head down Canal Street towards the river and I did. I ran past the water and the ultimately wrapped myself back around to Armstrong park, which I just had to run through...plus stop and take some pictures.
This guy was in the back of the second line...this statue was pretty awesome and definitely my fav.
I needed some proof of this run, so that I wouldn't feel so bad when I stuffed my face later in the day because...
...there was of course a trip to Cafe Du Monde. The beignets were pretty freaking amazing!
I have to say we did some serious walking on Saturday too, around the French Quarter and some great shopping on Magazine Street in the Garden District. I kind of love finding new preppy stores doing there own thing, so Nola Couture called twice...like I legit bought something in both of their locations. But overall the weekend was really about getting to hangout with friends, catch up on life now that we all live in different cities, and enjoy some amazing food. To see a few more pics from the weekend check this out.
I got back this week and as much as I didn't want to go to work Monday, or wake up for that matter, I did. But by Tuesday I knew that cookies were needed. So I did some early morning cookie baking, inspired by a cookie I tried from Taylor Gourmet at Taste of the Nation DC. These cookies were seriously delicious. James even wants me to make a cupcake inspired by them. Okay so this is cookies...Meyer Lemon White Chocolate Chip Coconut Cookies. You can totally use regular lemons I just had Meyer lemons on hand. I will definitely be making them again, and you should give them a try. Enjoy!
Getting up close and personal with these cookies in some early morning light.
Plenty of coconut and white chocolate chips in these cookies which add great texture.
Meyer Lemon White Chocolate Coconut Cookies: (recipe adapted from The Baker Chick)
*yields about two and half dozen cookies
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 tablespoon Meyer lemon juice (or regular lemon juice)
2 cups white chocolate chips
zest from one Meyer lemon
1 cup unsweetened coconut
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. In a medium sized bowl, whisk together the flour, baking soda and salt.
3. In a large bowl with a hand mixer or using a stand mixer, beat butter, brown sugar and granulated sugar until creamy.
4. Then beat in the egg and lemon juice; gradually beat in flour mixture.
5. Next, stir in the white chocolate chips, coconut and lemon zest.
6. Drop by rounded tablespoon, or using a one inch cookie scoop onto parchment-lined baking sheets. With semi-wet fingers, gently push down in the center of the cookies.
7. Bake for 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 1-2 minutes; remove to wire racks to cool completely. Serve and Enjoy!
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