Sometimes my little munchkins are up for posing and cheesy grins...other days they are not. It depends on their toddler moods & attitudes but when they are good they are very very good! I always end up thinking to myself "what beautiful angels I have!" then we get a day where they're more interested in tearing each other's hair out than smiling for the camera, or the very sight of mummy's phone induces shrieks for "PEPPA!!" or "ANNA/ELSA/OLAF!!!" and I promptly give up. But today they were little cherubs in their (almost) matching outfits and they even went as far as holding hands. Aww, bless :)
It was raining all day today so we put Emilia & Eduardo's new Hunter boots to good use (I'm totally lying by the way, we never left the house...but it was fun to wear them regardless!). I got Emilia the Original Kids' Gloss Wellies in the colour Lipstick. Eduardo's are the Original Kids' First Classic Wellies in the colour Mineral Blue. Emilia's entire outfit is from Zara, as are Eduardo's trousers whereas his shirt is from H&M.
Because it was such a gloomy & rainy day, we did what we always do when we can't go outside...bake! We baked these delicious white & milk chocolate chip cookies which went down a treat. While I was trying to get a good shot of the plate Emilia's little head popped up from beneath the counter and I burst out laughing. I had to use this picture, it makes me smile every time I look at it! She's such a cheeky monkey :) Here's the recipe we used for these cookies, though we did cheat a bit and made them bigger as it says bakes 25 but we made about 16!
200g butter, softened
375g caster sugar
450g plain flour
1/2 tsp baking soda
200g chocolate chips (we mixed milk and white)
1 tsp vanilla essence
Preheat the oven to 170 degrees Celsius and line baking trays with greaseproof paper (you will need about three). With an electric mixer, combine the butter, egg and sugar until fluffy. Then add the flour, baking soda and vanilla until a firm dough is formed. Don't overwork the dough! Finally, stir in the chocolate chips using a wooden spoon. Wrap in cling film and chill in the fridge for 1 hour. (We totally skipped this step but we were just too impatient!)
Separate into balls and place onto the greaseproof paper - we made about 16 big ones! Bake in the oven for 20-25 minutes. Once cooled they should be large, chewy and slightly soft in the middle - perfection! Enjoy with a tall glass of milk :)