2 Year Blogaversary

It's been another year! Which means it's been 2 years since I started BJB, which is...really freaking weird to think about. I feel like this blog has grown and changed with me; this past year has seen a move away from just reviews to things completely unrelated to beauty (depression, sexual assault, crap why is grad school so much work). Other things have started taking up more of my time, but y'all keep reading my sporadic posts, and for that, I thank you. This blog is a place for me to talk about pretty things, and ugly things, and things that interest me, which has certainly shifted over time, so I'm very grateful that you've decided to accompany for the ride, bumpy as it is!

It wouldn't be a BJB blogaversary without a giveaway, now would it? Since I am currently overwhelmed with work, I'm going to make this an electronic gift so I don't have to worry about getting to the post office (but hang tight for the end of the term, when I'll have a giveaway with physical goods!). Namely, a $20 gift certificate to Sonoma Scent Studio, maker of some of my absolute favorite perfumes (Forest Walk, Winter Woods, and Jour Ensoillelé are particularly beloved, but I really like pretty much everything I've tried!). This is open to US and Canada residents, must be of legal age, etc., and will run until May 26 (1 week). Good luck!

a Rafflecopter giveaway

Today is also the 1 year anniversary of my first date with the boy, so I made him anniversary chocolate-dipped chocolate chip cookies. It's been ages since I've baked anything, and making these reminded me how much I enjoy it! Now I just need more time...

sea of cookies!

The recipe, should you like to recreate the magic for yourself, is:

Home-ec-y Beckie's* World Famous Chocolate Chip Cookies
1 c. butter, softened
1/2 c. white sugar
3/4 c. brown sugar
1 egg
1 t. vanilla
Mix above ingredients together until well blended. Then gradually add:
2 c. flour
1 c. oatmeal
1 t. baking soda
1/2 t. salt
Mix until smooth, then add:
1.5 - 2 c. chocolate chips
1/2 c. chopped pecans (optional; I left them out since the boy doesn't like nuts in his desserts, weirdo)

hello, beautiful. (this recipe is delicious raw, too, which was
my favorite way of eating it as a kid. and sometimes still
as an adult.)

Stir until evenly distributed; spoon onto baking sheets (I just use a normal spoon, but if you want to be more precise, it's somewhere around 1-2 T.) and bake for 8-12 minutes at 350º F. Makes...a lot of cookies. (I'm too lazy to count them all, but 3-4 dozen seems likely?) Let cool on wire rack, then, if you want to make them super extra chocoriffic, dip them in:
1 c. chocolate chips
2 t. shortening
Microwave on high until melted, stopping every 15 seconds to stir.

nom.

Set the dipped cookies on wax paper until the chocolate sets, then enjoy! These can be frozen as well; wait until fully cooled, then put in plastic bags and stick in the freezer. Can be microwaved to reheat, or just let them sit out to thaw for 30 minutes before eating.

a rack of dipped cookies, waiting to set.

*My mother's nickname from college; she double majored in business and home economics, which helps explain how she got into running a food business :-) And how this recipe is so delicious.

How do you like your cookies: with or without nuts? Raw or cooked? Semi-sweet or milk?