Yay! It's Wednesday Cake!

Wednesday, February 28, 2018

Guess what? I made the most famous cookies on the internet right now and I'm chuffed about it! Alison is a superstar and those salted chocolate chunk shortbread cookies are what cookie dreams are made of. Have you tried them yet?

If you ask Balazs what his favourite cookies are, he would tell you it's this one. Honestly! He loves shortbread and those cookies totally made his life.

They have crisp edges, beautifully buttery texture, incredibly indulging chocolaty undertone and because of the salted butter, they taste better than any other cookies I have ever made.

So, do yourself a favour and get baking...

Salted Chocolate Chunk Shortbread Cookies
(Recipe by Alison Roman from her cookbook Dining In via NYTimes Cooking. Makes 24 cookies)

- 1 cup plus 2 tablespoons (255 grams or 2¼ sticks) salted butter
- ½ cup (101 grams) granulated sugar
- ¼ cup (55 grams) light brown sugar
- 1 teaspoon vanilla extract
- 2 ½ cups (326 grams) all-purpose flour
- 6 ounces (170 grams) semi-sweet or bittersweet dark chocolate, chopped ( I used half semi-sweet chocolate and half milk chocolate)
- 1 large egg, beaten
- Demerara sugar, for rolling
- Flaky sea salt, for sprinkling (I skipped this part)

Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.

Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼-inches in diameter. Chill until totally firm, about 2 hours.

Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).

Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together – the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating. Also, they keep very well for up to 5 days. Ta-dah!

P.S: Fancy more?
P.P.S: Remember those?

(Photos by exPress-o)

Cooks on Breaks

Josep H. Holmes is one of my favourite Brooklyn-based photographers. He has an eye for capturing simple moments like no one else. With this series of NYC's cooks taking well deserved breaks, he managed to highlight tiny moments of stillness that are rare in that profession...

Love how meditative those image look. You?

P.S: Fancy more?
P.P.S: Plus, this.

(Photos by Joseph Holmes)

Beyond Our Control

Tuesday, February 27, 2018

Here is a profoundly enlightening advice for all of us out there who struggle with letting go control over every single aspect of our lives, and failing - over and over - to realize that some things are simply uncontrollable or unreachable:

'Happiness and freedom begin with a clear understanding of one principle: Some things are within our control, and some things are not. It is only after you have faced up to this fundamental rule and learned to distinguish between what you can and can’t control that inner tranquility and outer effectiveness become possible.

Within our control are our own opinions, aspirations, desires, and the things that repel us. These areas are quite rightly our concern, because they are directly subject to our influence. We always have a choice about the contents and character of our inner lives.

Outside our control, however, are such things as what kind of body we have, whether we’re born into wealth or strike it rich, how we are regarded by others, and our status in society. We must remember that those things are externals and are therefore not our concern. Trying to control or to change what we can’t only results in torment.

Remember: The things within our power are naturally at our disposal, free from any restraint or hindrance; but those things outside our power are weak, dependent, or determined by the whims and actions of others. Remember, too, that if you think that you have free rein over things that are naturally beyond your control, or if you attempt to adopt the affairs of others as your own, your pursuits will be thwarted and you will become a frustrated, anxious, and fault-finding person.'

Totally makes sense, doesn't it?

P.S: Tell me 3 things...
P.P.S: The vulnerability of 'thank you'.

(Quote from The Art of Living by Epictetus via 3191. Photo via Ju est foc)

Late Winter Nails

What's your go-to nail polish shade this time of the year? I've been wearing this 232 Marc Chagall hue for the past few weeks, because I'm totally smitten with its elegant yet totally wearable undertone. Try it!

P.S: Dry body brushing.
P.P.S: Fancy more?

(Photo by Trou De Lapin)


Monday, February 26, 2018

Meet Karen, the brilliant artist who creates adorable animal pieces that make me smile:) She believes that inventing surreal artwork is like self therapy, and you know what? I am pretty sure she is right!

Check out her whole feed and tell me you don't feel a whole lot happier already. See?

P.S: City ZOO and this.
P.P.S: Plus, those cuties.

(Photos by Karen)


Fun fun fun! Look at this awesome LEGO food project by Jaime Sanchez. He cleverly mixes kids favourite blocks with everyday food items. I especially love the Lego chocolate chips or the Lego watermelon seeds. How about you?

P.S: Also, veggie art.
P.P.S: Colour me yummy.

(via fubiz)

Weekend Jollies

Friday, February 23, 2018

Cheers to the weekend. Any fun plans? Balazs wants to try this new Indian restaurant and I am totally game for it. Wishing everyone a beautiful weekend. I'll see you back here on Monday morning, but before you start weekending, don't miss out on those cool links below.

The best thing ever written about “work-life balance”

The 7-minute workout that hits every muscle.

'This is sexist, this is ridiculous, this is not feminism. Over- reacting about everything someone says or does, creating controversy over silly innocuous things...'

Stories from Central London.

Swoonworthy tiny home kitchens.

What happens if you replace “sorry” with “thank you”?


What to do when an office romance goes wrong.

Broth love.

Home is where the 7 Up cake is.

What's with the vegan beauty boom?

Can you lead a meaningful life without taking any risks?


Miracle healing balm.


The big 2018 beauty low-down.

'I'm not sorry.'


And fancy a blast from the past?
- Seven years ago today.
- Six years ago today.
- Five years ago yesterday
- Four years ago tomorrow.
- Three years ago tomorrow.
- Two years ago today.
- One year ago today.

P.S: How about a bit of chit-chat? Join me on InstagramFacebookTwitter and even Pinterest.

P.P.S: Sign up for your daily dose of exPress-o in your mailbox! (In the right side column).

(Photo by Fernando Farfán)

This Week's Gems

The prettiest jumpsuit for spring...

Swoonworthy queen bee necklace...

Striped planters forever and ever...

Cheery tulips in Amsterdam print...


Magical lip treatment, I mean it!...

Dreamy half wreath...

So comfortable...

Useful, beautiful, simple...

In a need of an amazing face steam?...

Beautiful reusable bread bag...


Barrette perfection...

Dearies, what caught your eye this week? Any great finds or buys?

P.S: Fancy more gems?

To Calm the Nerves

Thursday, February 22, 2018

Ever since I stopped drinking coffee, I've been trying out different tea combinations to find a few that feel comforting and are a great hot beverage substitute to coffee. One that really tickles me lately is this calming chamomile latte. I usually have it around late afternoon when most of my daily to-dos are done, but my mind is still in that busy fog of overthinking every last detail. Know that feeling?

Well, if you're in the same boat as me, this latte is the perfect thing to calm that anxious mind of yours and let it relax.

Here is the recipe, if you fancy trying it too...

P.S: This.
P.P.S: That.

(Photo by Wholehearted Eats)

Snowy Tokyo

Japan doesn’t get heavy snow often - actually the last one was four years ago - but when it does, it looks magical! So, during the most recent snow fall, Yuichi Yokota bundled up and spent the day snapping photos of his hometown getting totally covered with the white dust. Ah, I'm so glad he did...

P.S: Shinto-style bride in Tokyo.
P.P.S: And this.

(via Fubiz)

Spring Hair Trend: Sky-High Ponytail

Wednesday, February 21, 2018

Yay, according to Marie Claire, this upcoming spring will be all about super-high ponytails. Yup, the incredibly easy and oh-so comfortable do is making a huge comeback and I like it! Now I only have to wait for my hair to be long enough to try it out. Are you game?

P.S: Don't forget this nifty ponytail trick.
P.P.S: This one is sassy too.

(Photos by/via Anna GillarGal Meets GlamThe Style ShakerThe Locals and Janibell)
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