Monday, September 26, 2016

Birthday Giveaway - $100 Worth of Prizes!



Since October is my birthday month, I thought of giving away prizes. But no, it won't be a guess my age contest (lol!) don't worry. Sooooo... What's at stake???
I'm giving away $100 worth of printable items in my shop. Aaaand there will be 2 (two) WINNERS! Each will get $100 worth of items in my shop. (http://etsy.com/shop/pinkpapertrail)

Follow these simple steps to join:
1. Visit my Instagram account @pinkpapertrail, suggest a cool or unique or cute party theme (should NOT be found in my etsy shop http://etsy.com/shop/pinkpapertrail) by making a comment on my birthday giveaway post AND
2. Tag a friend along with your theme suggestion.

All entries must be in by October 30, 2016. One winner will be randomly selected via http://www.miniwebtool.com/random-name-picker/ and the other winner will be personally picked by yours truly.
Both winners will be announced on November 4, 2016 here on my instagram account and will be notified via direct message.

Rules:
1. Send as many entries as you like by visiting my Instagram account @pinkpapertrail
2. Only valid entries will be accepted: party theme + tagged friend
3. Repeated entries from the same person is NOT valid. One unique party theme + tagged friend for every entry
4. Entries beyond the deadline will not be included
5. Winners can claim their prizes anytime.
6. All the printable items they won will be sent in at least 1-5 business days from the date that they claim it. The items are personalized, thus I will still have to create them.

* This giveaway is not sponsored, endorsed or administered by Blogger.

Monday, March 7, 2016

I'm Back! What Have I Been Upto?!

It really has been a long time. Things had been pretty crazy lately and must say time is really gold. My baby is now 9 months! If I could just pause and make him not grow up so fast. So, a lot of things had happen since my last post... I gave birth, my brother's wedding and my baby's baptism. I will post about those stuff soon (crossing my fingers that I get to find time). Anyway, so what's keeping me busy lately??? Well, aside from the new baby, I am now starting to prepare for his first birthday, we will be doing a lot of DIY stuff and I would like to post them here too once I start, and what else... I get to do my long lost passion in baking. Well, first off, I am no expert, but I am a good researcher (of good/great recipes), and I know how to follow directions (hah!). I have a sweet tooth, actually a very very sweet tooth so you will be seeing mostly sweet stuff and oh I am sweet too (lol!). 

My first try would be my all time comfort sweet food:

Chocolate Chip Cookies

These goodies were from Sally's Baking Addiction, a favorite food blogger that I follow. 
We do not have here everything on her list like the bittersweet disks or fèves but regular semi sweet chocolate chips did just fine, or more than fine for me, I couldn't even stop munching on the batter. But like what she said, you need your patience here as this has to be refrigerated at least 24 hours. I tell you, the waiting time is so worth it. 


Here are the ingredients:
  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter (*almost room temperature, see notes below)
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 pounds semi-sweet chocolate chips OR bittersweet disks or fèves, at least 60 percent cacao content (from the original recipe)
  • Sea salt (optional)

Directions:

  1. Sift the bread flour, cake flour, baking soda, baking powder and salt into a bowl, set aside.
  2. Cream butter and sugars together until light, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until combined about 5 to 10 seconds only. Add and fold in the chocolate chips.
  3. Press a plastic wrap or cling wrap against dough and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
  4. When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick/silpat mat, set aside.
  5. I made this batch into regular sized cookies using 1/8 cup and made mounds of dough (the size of ping pong balls) and laid onto the baking sheet, I pressed the dough a bit to flatten it (but not too much). You may sprinkle lightly with sea salt and bake before it turns golden brown but still soft for 10-12 minutes. Transfer parchment sheet with the freshly baked cookies into a wire rack for 10 minutes, then then transfer again onto another rack to cool a bit more until at room temperature and store in an airtight container, these will be good upto 3 days. Repeat with remaining dough, or reserve dough, refrigerate upto 3 days for baking at a later time.

*Notes:

We have a very hot and humid weather and it doesn't take very long for butter to melt after being taken out of the refrigerator, thus I use the butter just before it reaches it's room temperature or I will have a very very sticky even a runny dough.
I use my 1/8 cup measuring cup for the cookie dough and it gives me a regular sized cookies with my desired thickness. Since I lessen the size, I reduced the baking time too, I baked them in 3 batches starting at 15 minutes which got too crunchy for my liking, the 2nd trial I baked it for 12 minutes, this was good but the best batch I had was when it was baked for 10 minutes.
I used just the regular semi-sweet chocolate chips and they turned out just great, I also learned to add them last. I had one baking session where the chocolate melted and totally incorporated into the batter making it just a plain chocolate cookie, I probably mixed or folded too much.