The Week So Far So Good :)

Valentine Week   Starting the week with my little model grandchild staying over till Monday.  I dawned a black dress to start off another work week and used a red necklace and gray pumps.  Ready for the week!!! Valentine Week Mondays out fit:  Black dress with asymmetrical hem, Red Necklace and bracelet, gray pumps.

Valentine Week

White and black Tuesday.

Valentine Week

Wore a White blouse with a nun like collar, Black Skinny pants,  A slim gartered belt with buckles, Silver open toed heels and pearls for accessories 🙂  White and Black is  always a classic and you wont go wrong with these colors.

Valentine Week

Thursday!!!  Valentines day!!!  Went to my daughter’s house to have our Valentine dinner and baked some  Brown Butter Salted chocolate chip cookies!!

Valentine Week

There you go….Our Valentines Brown Butter Salted Chocolate Chip Cookies!!  Topped it with some heart marshmallow.  I’m so glad we spent Valentines together and bonded by baking this yummy cookies.  It is always good to spend time with your family and do things together.  It builds fond memories 🙂

I bet you guys want to know how this cookies are done??!!  Let me share it with you as my valentines gift to all of you 🙂

Brown Butter Salted Chocolate Chip Cookies 

NOTE:  RECIPE BELOW IS TO MAKE ONE BIG COOKIE ADOPTED FORM PICKY PALATE BROWN BUTTER SALTED CHOCOLATE CHIP COOKIES GOOD FOR ONE…I just doubled the measurement and opted to make smaller cookies to be able to have more cookies)

  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2 tablespoons beaten egg
  • 6 tablespoons Gold Medal all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cornstarch
  • 1/4 cup semi-sweet chocolate chips
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla
  • heart marshmallows to top the cookies after baking it (optional)


  1. Preheat oven to 350 degrees F. and line a baking sheet with a silpat liner or parchment paper.
  2. Place butter into a small saucepan over medium heat. Swirl and cook butter until browned, takes 3-5 minutes. Once you see brown bits on the bottom of the saucepan, butter is browned. It will be a golden brown color. Remove from heat. Make sure to let the butter cool for 5 minutes before adding to other ingredients.
  3. In a medium bowl, stir together the sugars and browned butter. Stir in the egg, vanilla, flour, baking soda, salt and cornstarch. Stir in the chocolate chips then transfer dough to prepared baking sheet. Press evenly into a round then sprinkle with salt if desired. Bake for 12-15 minutes, until golden brown. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
  4. fix cookies in a plate and top with heart marshmallow for an inviting look.  Now, you’re ready to serve 🙂

My Grand daughter had a blast decorating these cookies with heart marshmallows and was so excited to serve it to us.  She had this proud look and her eyes were beaming with joy.  It does not get better than that 🙂

I thank the good Lord for pocket blessings like this 🙂

Thanks for stopping by and would love to hear from you 🙂


*Its more fun in the Philippines

**Recipe adopted from Picky Palate, you should check out her blog page, she has a lot of recipes thats so yummy with good tutorial pictures**


Garlic Gingered Carrots…YUM!


Carrots are rich in antioxidants 🙂

I have been trying to eat healthy, well at least I’m trying 🙂  In the process of doing so, I have been searching the net for healthy recipes that will suit the diet I am in (GM Diet) Which consists of more fruits, vegetable and some days beef.  I’m sure all who are trying to eat healthy or is in a diet get tired of eating the same dish every time.  I came across a blog from Picky Palate who has a lot of different recipes and thus I found her Carrot recipe for appetizers, that can be my main dish 🙂 and I want to share it.

Garlic Ginger Carrots ( i changed the recipe a bit)

1 Whole medium or large size carrot (or a pack baby carrots)

2 tablespoons of canola oil ( in the original recipe it was extra virgin olive oil but i didn’t have it at that time)

2 cloves garlic, minced (or you may add more)

1 tablespoon fresh ginger peeled and grated ( you may add more if you wish, that’s what I did)

Salt to taste

1. Heat canola oil in a medium skillet.  Saute garlic and ginger for 1 minute.  Add carrots and salt.  Adjust to taste.

2. serve hot 🙂

Now that was easy, right?!!

Garlic Gingered Carrots..YUM!

I must say, This was delish!!  The ginger gave the flavor a twist to it 🙂

I just had this for Lunch….A must try 🙂  Enjoy!!

*original recipe is from Picky Palate.  Love her recipes.

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