Friday Miscellany – links and loves from around the web

Friday Miscellany – links and loves from around the web

Let’s start off with these cookies, shall we? The recipe comes from a cookbook of Melissa’s and was the answer to the what-should-I-bring-to-this-gathering dilemma for both of us, the same week. Any scrumptious dessert that’s freezable, a crowd pleaser, and requires no grocery trip for special ingredients deserves a shoutout! (Recipe at the bottom of this post, since we couldn’t find it online to link.)

Next up! The New City Catechism has a FREE app with 52 catechism questions and answers. The exciting part is the kids’ mode that gives a short answer to the catechism question, and then the question and answer set to a (non-cheesy! enjoyable!) song. A great resource for kids who learn better through song or your non-readers. Along those lines, here’s an encouragement/list of tips for family devotions.

In the Italy-is-always-a-good-idea category, there’s a relatively new high speed Italian train that sure looks like it opens up some airport options. You know, next time you’re planning a trip

Here’s a beautiful and inspiring article on beauty, applicable to life and education and so much more. . .

Michelle has her eye on this baby holder, useful for dining out (no more gross high chairs!) and traveling with a squirmy almost one-year-old.

Melissa’s latest Trader Joe’s obsession is Chocolate Hold the Cones. They are shockingly scrumptious (and remain hidden from the rest of the household), and she can pretend that they’re dessert portion control…

Michelle’s old-but-still-current Trader Joe’s obsession is their Key Lime Pie which is, alas, only seasonal, but should be coming back soon. Time to stock the freezer!

Melissa just ordered a second, summery, pattern of Boden’s Modern Shirt Dress (NOT sponsored, I wish), since she has already worn the navy blue one she ordered last year many many times, and her husband thinks she looks super cute in it. 😉

Anything around the web piqued your interest lately? Share it in the comments below!

Oatmeal Chocolate Chippers

Adapted from Nancy Baggett’s The All-American Cookie Book.
Servings 4 dozen


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Generous 1/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 1/4 cup white vegetable shortening
  • 1 cup packed light brown sugar
  • 3/4 cup sugar
  • 1 large egg
  • 3 Tbsp light or dark corn syrup
  • 2 tsp vanilla extract
  • 2 1/3 cups old-fashioned rolled oats
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup (about 3 ounces) shredded or flaked sweetened coconut (optional)


Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and smooth, about 1 minute. Add the brown sugar and sugar and beat until well blended, about 2 minutes. Add the egg, corn syrup, and vanilla and beat until very light and fluffy, about 1 1/2 minutes.
Beat in the flour mixture until evenly incorporated. Stir in the oats, chocolate chips, and coconut (if using) until evenly incorporated. Let the dough stand for 5-10 minutes, or until firmed up slightly.
Scoop the cookies (with a small cookie scoop or by tablespoon), shape into balls, and place on baking sheets. Pat down the cookie balls until about 1/2 inch thick.
Bake the cookies for 11-14 minutes, or until tinged with brown, slightly darker at the edges, and almost firm when pressed in the centers; be careful not to overbake. Rotate the cookie sheet halfway through while baking for even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 4 minutes. Using a spatula, transfer the cookies to a cooling rack and let stand until completely cooled.
To freeze: Freeze the molded dough on parchment paper-lined pans (one layer at a time) and store frozen cookies in a freezer bag. When you’re ready to enjoy them, bake from the freezer, adding an extra minute or two of cooking time.

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