husbandapproved – The Wild Gems

What You Need:

2 1/4 cup all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

3/4 cup of light brown sugar (firmly packed)

3/4 cup of granulated sugar

1 cup unsalted softened butter (2 sticks)

1 teaspoon vanilla extract

2 eggs

1 10oz bag of mini chocolate chips

Steps:

1. Blend together both sugars and softened butter. Add eggs and vanilla extract. Set aside.

2. In a separate bowl whisk together the flour, salt, and baking powder.

3. Combine the wet and dry ingredients together and add bag of mini chocolate chips.

4. Scoop tablespoon size of cookie dough onto cookie pan.

5. Bake at 375 for 8 to 10 minutes. (Oven time may vary. 8 minutes worked for mine.)

TO GET THE RIPPLES

Take the cookies out 2 to 3 minutes before they are fulling done baking. With both hands (with oven mitts on) beat the pan against the counter a few times. Don’t be too gentle, have fun with it. You will see with your eyes the ripples begin to form. Place back in oven to finish baking.

Set on cooling rack when complete.

Notes: cookie dough can be stored in fridge for 2 to 4 days. If you choose to freeze the dough I would recommend no longer than 2 to 3 months.

*I used a measuring tablespoon and a spoon to place the dough on the sheet.*

When I think of summer time, I think of long sunny days. Living in Arizona, I think of long sunny REALLY HOT days lol.

But what’s great about these summer days is they are perfect for making sun tea. One of my favorite drinks to sip during these blazing hot days. I remember my mom making sun tea when I was a kid, and now I have a husband who requests this sun tea constantly.

My daughters enjoy this tea too. So you could say it’s husband and kid approved. However I don’t let my kids drink too much of it because of the caffeine. They have enough energy!

Now let’s make some of Mama’s Summer Sun Tea!

WHAT YOU NEED:

A large glass jar or pitcher that can hold 14 1/2 cups of water

4 teabags of Lipton- iced tea 100% natural specially blended for ice tea (24 family size tea bags)

1 cup of sugar (not Splenda or any “healthy sugar”, just sugar!)

Fill up a large GLASS jar with lid of 14 1/2 cups of water. Then place outside all day in direct sunlight. I typically leave my jar out from 10am to 7pm. Remove tea bags, and add 1 cup of sugar into tea and mix. Let chill overnight, THEN ENJOY!

You can even get more creative and add sliced lemons, fresh raspberries, or peaches to the tea. You can leave it unsweetened too if you prefer. This is the way we enjoy it and it’s always a treat!

Hope you enjoy! Let me know how you like it!

Tag: husbandapproved

Chewy Rippled Chocolate Chip Cookies

Mama’s Summer Sun Tea