Salted Chocolate Chip Cookies

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One night at while working at lululemon, one of my co-workers Courtney, came in bearing these amazing cookies! She was kind enough to share the recipe with me! I have made them several times and they are always a hit. I think was makes them ‘extra’ is the nonfat milk powder mixed in and the generous pinch of flaked salt on top. Hope you enjoy!

Salted Chocolate Chip Cookies (or Courtney’s Cookies as I sometimes call them!)

1 cup of butter, melted and warm to the touch

3/4 c brown sugar, packed

1/2 c granulated sugar

1 egg

2 tsp vanilla

1 3/4 c flour

2 tbsp nonfat milk powder

1 1/4 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 c choc chips

1/4 c flaked salt

Mix sugars and add butter. Stir for 1 minute. Mix in egg and vanilla and add to sugars. Stir until a glossy sheen (approx 1 minute). Mix in flour, milk powder, salt, baking powder, baking soda until combined. Stir in chocolate chips. Place on cookie sheet 2-3 inches apart. Sprinkle generously with flaked salt. Bake until golden brown, approx 9-11 minutes in a 375 degree oven. Enjoy!

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Meet the Nelson's!

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Any mom knows the drama that goes on before and during family photos! hahaha! The bribes and threats to SMILE YOUR BEST SMILE! Give me a hands up if you get what I am talkin’ about! We literally were outside to have these snapped for about 7 minutes. I especially love the teenage angst on my oldest sons face! But this is a moment in time too and one day I will look back on these and wish my kids were these ages again. Make sure to scroll through to the last picture…its the best family photo we have ever taken #bestsmilesever #theerincardigan

This my tribe and we do weird (all the hearts!)

Shout out to Pam Kriangkum photography

Rome w Flytographer!

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Michael and I recently enjoyed an Incentive Trip to Greece that I earned through my Stampin’ Up! business. It is my goal every year to earn this trip (Hello, Maui 2020!) to take Michael or my kids on. This year the cruise of the Greek Isles left from Rome. We decided to spend 5 days in Rome before departing on the cruise. The absolute BEST thing I planned was this photoshoot booked through Flytographer. You can follow them on Instagram or check out there webpage.

Our photos were taken in Rome by Roberta who is one of the original photographers with Flytographer. They are the ultimate photography concierge service! The website and booking process were seamless. You can scroll through this gallery of my favourite photos from this experience. It was even hard to narrow them down to just these pictures! I cannot say enough amazing things about this. I will cherish these photos forever. To me, they capture the essence of this remarkable city. The focus is on Rome, not Michael and I which I absolutely love!

“You can use code BRENDANELSON to get $25 off your photoshoot! ”
— http://flytographer.com

Garlicky Tomato Tortellini Soup

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Years ago I went for lunch at my friend Jeanette’s and she made this amazing soup from SCRATCH in just a few minutes! It was #lifechanging and she was kind enough to share the recipe with me. There are not too many recipes I know from heart but this is definitely one of them. It is a family favourite that has been made for 30 of my family members at our yearly Greenwater trips, at scrapbook retreats and day events. It is perfect when you have had a long day but are short on time to make a healthy meal for your family. I recently treated some girls to this so I thought I should share it with everyone. It originally came from a Best of Bridge cook book (don’t ask me which one, hahaha!) and this is what Jeanette shared with me:

Garlicky Tomato Tortellini Soup

1 tbsp butter

6-8 cloves of garlic, chopped (I do substitute in dried garlic)

4 cups of chicken broth

a bag of fresh tortellini (I use cheese tortellini and often mine is frozen so I toss it in there as such)

1 large can of diced tomatoes (I use the ones with Italian seasonings added)

10 oz bag of spinach

8-10 fresh basil leaves, coarsely chopped

parmesan cheese for garnish

Melt butter in large pot and saute garlic for about 2 minutes. Add chicken broth and bring to a boil. Add the tortellini and cook halfway, about 5 min. Add tomatoes and their liquid. Bring to boil and then reduce heat to simmer. Cook until pasta is tender. Stir in the spinach and basil and cook until wilted, about 1-2 min. Serve sprinkled with parmesan cheese. Or any cheese really, how can you go wrong?

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