just add chocolate...

That's what they say.... Keep Calm and Carry On... and I say the only way to do that is with CHOCOLATE!!! ;o)  So Sunday.. Superbowl Sunday. Steelers vs. Packers. We lost but we are still the Mighty Mighty Steelers!! Had a nice time at my sister's house. Wasn't going to go but decided to Keep Calm and Carry On.... and eat my Hershey's with Almonds. My last day for that kind of indulgence. It was oh so good.  This is my gratitude journal. I bought it for myself at Christmas but saved it until now. I will need it in the weeks to come, for sure. I plan to list 3-5 things that I am grateful for each day to help keep everything in perspective as I make serious life changes. Bye bye chocolate... I will always love you! :)

37:365
MCP Project 52
Week #6
Theme: Words

gourmet*jellybeans

just one of those fun little things in life...
you know, trying to figure out the flavor of gourmet jellybeans.

a treat for you...

Here is a treat you must try from Martha Stewart Living!! Enjoy!

Oatmeal Cookies with Dried Apricots and White Chocolate

Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.

Ingredients

Makes about 4 dozen

* 1 1/2 cups all-purpose flour
* 1 1/2 cups old-fashioned oatmeal
* 1/2 teaspoon baking soda
* 8 ounces (2 sticks) unsalted butter, softened
* 1/4 cup granulated sugar
* 1 cup packed light-brown sugar
* 1 teaspoon salt
* 1 teaspoon pure vanilla extract
* 2 large eggs
* 8 ounces white chocolate, chopped
* 7 ounces dried apricots, preferably California, chopped (1 1/2 cups)

Directions

1. Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.
2. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.