10

I hope you all had a wonderful weekend!  It was rainy here and after a long week of work Chris and I were excited to chill on the couch on Friday night.  I stocked up on groceries at Trader Joe’s and treated myself to some Gerber daisies, they are such happy flowers!

On Saturday we met our friend Ken and Kai for the movie The Music Never Stopped.  It was a great story about a kid who recovered from a brain tumor with music therapy, it was a great story!  After the movie we had dinner at Maggiano’s, I just love that place.

Sunday we hit the gym and then had lunch at our favorite sports bar so we could watch the Michigan vs. Duke Basketball game, what an heartbreaking ending!  I thought Michigan was going to tie up the game in the last few seconds but they missed a shot at the buzzer, oh well, at least Michigan is back on the map for basketball, Go Blue!

We spent the rest of the day packing up the guest room and a few closets.  I will be working on a really big organizing project with a client for the next few months so I wanted to get as much packed as possible this weekend.  The movers come in 3 weeks and we cannot wait!

I had some extra time on Sunday night to whip up a batch of Whole Grain Mocha Chip Cookies, or should I say 2 batches!  I didn’t realize until after the first batch came out of the oven that I forgot to add sugar so I had to start over, whoops!  I could tell there was something wrong when I saw my husband’s face after he took a bite, ha!

The recipe is from Joseph’s Grainery, I received a gift pack from them for Valentine’s from my in-laws and I have really enjoyed using it.  I saw the recipe this recipe on their blog and I couldn’t wait to give it a try, it uses espresso powder which is my new favorite baking ingredient.  It really kicks up the flavor in my cakes and cookies, enjoy!

Ingredients:
1/2 c shortening
1 2/3 c Joseph’s Grainery Whole Grain Cookie Mix Base
1 c sugar
1 egg
1 tsp vanilla
1 Tbs instant coffee or cappuccino
3/4 c chocolate chips

Directions: 
Preheat your oven to 375 degrees.  In the bowl of your mixer, with your whisk attachment, cut the shortening into the Cookie Mix and sugar until it resembles fine crumbs.  Add the egg, vanilla, and coffee and mix on low until the dough comes together.  Stir in the chocolate chips.

Using your cookie scoop, place the small balls of dough on a greased cookie sheet and bake for about 9 minutes.