The closer we get to ‘normal’, the more anxious I am to get back to visiting kids in hidden pockets of rural America. @savethechildren, thank you for 13 years of time with children who may not have been dealt a fair hand, but who know how to play and laugh and dig into a story. I’m lucky to be along for the ride. XX Jen
Beautiful ????: “Resolution” by @mattcorby
Victoria was an awesome photo double for “Ellie” (@everlyeverywhere) on YES DAY. She had one big ask of me: For everyone to see us dance Thriller together. Does this work for you, cutie-patootie? (So many amazing kids in and behind the scenes, I’m proud of all of you). ♥️
Breakfast cookies— they just make sense. ????????♀️????????????♥️
@sarabethsnyc’s Morning Cookies
- 1 cup unbleached all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup old-fashioned rolled oats
- 1 cup finely crushed shredded wheat cereal
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened shredded coconut
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2/3 cup superfine sugar
- 2/3 cup packed light brown sugar
- 8 Tbsp unsalted butter, cut into 1/2 inch cubes, at room temp
- 2 large eggs, beaten, at room temp
- chocolate chips, if you want (♥️)
1. Position racks in the center and top third of the oven. Preheat to 350º. Line four half-sheet pans with parchment paper.
2. In a medium bowl, whisk all-purpose flour, baking soda, and salt. Add oats, shredded wheat cereal, whole wheat flour, coconut, and nutmeg and mix well with your fingertips. In another medium bowl, rub the vanilla and lemon zest into the sugars until well combined.
3. In a third bowl, beat butter on medium-high speed until smooth, about 1 min. Gradually add sugar mixture and continue beating until smooth, about 2 mins. Gradually beat in eggs, scraping sides of the bowl occasionally. Reduce mixer speed to low and gradually add flour mixture, beating until just combined.
4. Using 1 1/2 inch ice cream scoop (or two spoons like Pat Garner and me! ????????♀️) portion the cookie dough onto prepared pans, placing cookies about 1 1/2 inches apart.
5. Bake cookies two pans at a time, switching and rotating positions of pans halfway through, until light golden brown, 15 to 17 minutes. Cool completely.
I honestly apologize for sharing so much Zoom headed press—I promise we will be done soon. And while we’re at it, I apologize for saying a bad word or three here on #HotOnes. But if you are a fan of torture and kitchen talk happening simultaneously—this should be right up your alley. ???????????? (thank you for a great interview, @seanseaevans)
Find the full episode at @firstwefeast