Monday, October 10, 2011

[Sale] Tory Burch Friends and Family

Thanks to Chloe and some reminder emails, I decided to take advantage of the Tory Burch Friends and Family 25% Off Sale!  The sale is good through today so get shopping!

I should note, the sale is not applicable for the Tumbled Leather Selma Boot, Reva Ballet Flats, Gift Cards, Pre-order items, Tory Burch Foundation product and other charity items, but all other items qualify.  Get Free Shipping on all orders over $350 (and also Free Shipping on any order of Eddie Flats - my favorite!... don't forget to size up a half size), with code FRIENDS2011.

Also don't forget to shop thru ebates and get 3.5% cash back!

Happy Shopping!

Sunday, October 9, 2011

[Recipe Share Sunday] Chocolate Chip Oatmeal Cookies

Very few things can put a smile on my face the way a full cookie jar can...

Yesterday morning the Husband was slaving away working from home, I thought it'd be wifely of me to bake some fresh cookies (and it's total win/win, right?).  So I decided to use this recipe a friend of mine sent me a few weeks back.  You can find it here on epicurious, but I'll post the way I did it.

Chocolate Chip Oatmeal Cookies

1/2 cup solid vegetable shortening (butter flavored)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 eggs
1 3.4-ounce package vanilla instant pudding mix
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon water
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned oats
2 1/4 cups all purpose flour
1 12-ounce package semisweet chocolate chips

Preheat oven to 375°F. 

Beat vegetable shortening and unsalted butter in large bowl until light. Gradually add white and brown sugars and beat mixture until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla pudding mix, vanilla extract, baking soda, water, ground cinnamon and salt and mix until well blended. Mix in oats, then flour. Stir in chocolate chips.

Drop cookie dough by large rounded spoonfuls (about 3 tablespoons each) onto cookie sheets, spacing 2 inches apart. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 12 minutes (do not overbake). Cool cookies 5 minutes on cookie sheets. Transfer cookies to racks and cool. (Store cookies in airtight container.)

ENJOY!  Happy Sunday Friends!