My life took a couple of U-turns last week. Some good and some not so good. I will post about it a couple of months later, its sensitive right now. If you know what I mean.
There have been some unrelated awesome things happening too. For instance :
1. I started learning French from Rosetta Stone video-audio tutorials. The course is beautifully designed. It shows us pictures and simultaneously the words associated with those pictures. Just like when we were kids and learning our primary language.
Look at the picture of an apple and say A-P-P-L-E. That was English.
Now look at the picture of an apple and say P-O-M-M-E. That is French. Simple.
I love this integrated approach. Especially when it asks me to say things, and approves with a green blinking button. Feels like several mini-achievements. 🙂 Try it, I highly recommend it.
2. Ketki introduced me to the amazing world of Infographics. They are super easy and look wonderful. Like a professional. And websites like Piktochart, Easel-ly make it very user-friendly. I have been thinking about all the possible illustrations that can be used in the blog. They are innumerable. So many, that I even dream about them.
Spoiler alert of the book : I am very happy Jofferey is dead, but Ygritte too? Thats very sad. You know nothing Jon Snow!
4. I found this eye-catching recipe for Sprinkles cookies. Very easy to put together and bake. And they look like show-stoppers. Found them incredibly handy to impress mother-in-law’s Yoga class friends. 🙂
Go on, bake a fresh batch!
Chocolate Sprinkles cookies recipe
Makes : 2 dozen cookies Total Time Taken : 30 minutes
What you will need :
- 2 and 1/2 cups all-purpose flour
- 1 cup butter (about 100 gms)
- 1 cup powdered sugar
- 2 tsp vanilla extract
- chocolate sprinkles
- a pinch of salt if using unsalted butter
How to make them :
- Preheat oven to 180°C / 350°F. Line a baking tray with parchment paper. I use the silicone mat these days for baking cookies and its very convenient.
- Using an electric mixer cream together butter, sugar and vanilla essence till pale in color and fluffy, for almost 3 minutes.
- Now add the flour and mix together till all the flour gets incorporated. You can do this with the mixer on a low-speed.
- Once fully combined, slowly increase the speed back to medium high and beat for another one minute or so , until a dough forms.
- Scoop out a tablespoon of dough, roll it into a ball with your hands, then roll it in the chocolate sprinkles and place on the baking sheet/ mat. Repeat with remaining dough , with about 1 and 1/2 inch space between two cookies.
- Make a slight indentation with your thumb on the cookies. You can even use a round spoon for that.
- Bake for 10 minutes, then take it out. Make another deeper indentation (now the dough would be slightly structured), and bake again for another 8 minutes.
- Remove from oven and cool on a wire rack. The cookies continue to cook slightly with the latent heat and turn crisper as they cool.
- I piped some strawberry jam on the cookies. You can even try chocolate icing or raspberry jam. Just spoon it in the indentation on the cookies.
These cookies stay well for a week in an air-tight container.
While eating ensure that you bite into a bit of jam every time , to maximize goodness in each bite. 🙂