Month in Review: February 2019

Month in Review: February 2019

It feels surreal to flip the calendar over and enter March. Time is flying by, and I want to make sure I’m continuing to grow both in my relationships and my design business. Looking back on February, I’m glad I was able to balance these two areas in my life and schedule nights out with friends and attend networking events.

One of the highlights from February was a visit to Lake Geneva’s ice castle. Ian and I spent the afternoon walking through the castle in awe of its beauty and warming up by the fire near the shoreline. It was a magical experience that almost made me forget how numb my hands were. Oh, the joys of winter!

Month in Review: February 2019

Month in Review: February 2019

Month in Review: February 2019

Up next on our calendar was a trip to Madison to spend time with friends. It felt surreal to be back on campus and walk past all the restaurants we frequented during our early dating days. How has it been five years since we lived in Madison?! Time is going by so quickly.

Month in Review: February 2019

Once back in Milwaukee, I attended my first Creative Mornings networking event. I was nervous to go alone, but one of my goals this year is to get out in the community more. When you work for yourself, you can get comfortable being alone, but I want to push myself to network and meet other local creatives. This was a wonderful first step, and I’m looking forward to attending more events in the future.

Month in Review: February 2019

Month in Review: February 2019

We ended the month with a quiet weekend at home. The only thing on the agenda was to take a leisurely walk through the woods, snuggle up with our reading material, and make hot chocolate. It was the perfect way to say farewell to February and gear up for the start of a new month.

Month in Review: February 2019

Watch our Month in Review video below!

Strawberry Oatmeal Bowl

Strawberry Oatmeal Bowl | Strawberry Breakfast | Healthy Breakfast Ideas | Pink Breakfast Inspiration | Pink Oatmeal | Breakfast Bowl Inspiration

Have you seen a breakfast more cheerful than this Strawberry Oatmeal Bowl?! I fully immersed myself in everything pink and heart-shaped leading up to Valentine’s Day. Clearly, I’m not ready to give it up yet. Though, who says you can’t enjoy pink delights after Valentine’s Day?!

Strawberry Oatmeal Bowl | Strawberry Breakfast | Healthy Breakfast Ideas | Pink Breakfast Inspiration | Pink Oatmeal | Breakfast Bowl Inspiration

If it brings you joy, then go for it! I’m not putting an expiration date on making this Strawberry Oatmeal Bowl, so join in on the fun and make this for breakfast! It uses a childhood favorite – strawberry milk – to achieve that cheerful pink color and strawberry flavor. Topped with fresh fruit, this is the perfect breakfast to kick start your day!

Strawberry Oatmeal Bowl | Strawberry Breakfast | Healthy Breakfast Ideas | Pink Breakfast Inspiration | Pink Oatmeal | Breakfast Bowl Inspiration

Strawberry Oatmeal Bowl

Ingredients:

  • 1/2 C. rolled oats
  • 1 C. strawberry milk
  • Handful of fresh fruit of your choice
  • Crushed freeze dried strawberries, optional

Directions:

  • Bring the rolled oats and milk to a simmer in a small pan.
  • Reduce to a medium heat and continue to stir occasionally for five minutes.
  • Remove from heat and pour into a bowl.
  • Top with fresh fruit and enjoy!

Tasting History: The First Chocolate Chip Cookie Recipe (1930s)

Tasting History: Toll House Chocolate Chip Cookies | Vintage Cookie Recipe | Lost Recipes | Chocolate Chip Crunch Cookies | First Chocolate Chip Cookie Recipe

Getting lost among the shelves at the library has become a new favorite pass time of mine. I emerge with as many books as I can carry, and embark on a journey through fascinating subjects ranging from planting your own English cottage garden to vintage recipes. The latter sparked the idea for this new blog series, Tasting History. I want to take you on a journey to discover loved, yet lost recipes that have the power to transport your taste buds back in time. For the first installment of this series, I’m taking you back to the 1930s, when Ruth Wakefield baked the first batch of chocolate chip cookies.

Tasting History: Toll House Chocolate Chip Cookies | Vintage Cookie Recipe | Lost Recipes | Chocolate Chip Crunch Cookies | First Chocolate Chip Cookie Recipe

It all began when Ruth Wakefield and her husband bought an old toll house inn in Whitman, Massachusetts. The pair renovated the inn to house a large dining area where they delighted guests with a range of traditional home cooked meals and exotic dishes inspired by their travels. The Toll House Inn became a booming success with locals and travelers, which led Ruth Wakefield to publish a cookbook filled with her tried and true recipes and proper hostess advice.

Tasting History: Toll House Chocolate Chip Cookies | Vintage Cookie Recipe | Lost Recipes | Chocolate Chip Crunch Cookies | First Chocolate Chip Cookie Recipe

Tucked within  the pages of this cookbook lies the first chocolate chip cookie recipe. This cookie first came to fame when Ruth sent care packages containing cookies to WWII soldiers stationed overseas. They shared the sweet treats with fellow soldiers and quickly the unique cookie caught the attention of the nation.

Tasting History: Toll House Chocolate Chip Cookies | Vintage Cookie Recipe | Lost Recipes | Chocolate Chip Crunch Cookies | First Chocolate Chip Cookie Recipe

The cookbook had over 39 printings, the latest in 1953. As I flipped through the Toll House cookbook, I was drawn to a handful of Ruth’s recipes, but decided to start with a historical favorite. If you are interested in taking a step back in time, follow the beloved recipe below!

Toll House Chocolate Crunch Cookies

Ingredients:

  • 1 C. butter
  • 3/4 C. brown sugar
  • 3/4 C. white sugar
  • 2 eggs, beaten
  • 1 tsp. baking soda
  • 1 tsp. hot water
  • 2 1/4 C. flour, sifted
  • 1 tsp. salt
  • 1 C. chopped nuts
  • 2 C. semisweet chocolate chips
  • 1 tsp. vanilla

Directions:

  • Cream together the butter, brown sugar, white sugar and eggs.
  • Mix the flour and salt together and set aside.
  • Dissolve the baking soda in hot water and add alternately to the wet ingredients with the flour mixture.
  • Add in the nuts, chocolate chips and vanilla.
  • Chill the dough overnight.
  • Preheat oven to 375˙
  • Roll teaspoon sized dollops of the mixture into a ball and place on a cookie sheet.
  • Press the balls into flat rounds.
  • Bake for 10-12 minutes. (Makes 100 cookies)
  • Cookies should be brown and crispy.