This mug is perfect for Books and Beverages and I had to have it. There are so many cute details included on the mug like it’s an actual book. The handle looks like pages and the opposite side looks like a spine. It’s so adorable!
Electric Kettle / Hot Pot
When I’m too lazy to venture to the kitchen, or when I don’t want to wake everyone up with a kettle whistling, my electric kettle comes to the rescue. When I was living in the dorms I also used it to cook box mac and cheese and soup, so it’s really a versatile little device.
I bought myself a Kindle before I went to Japan. I thought I would never use an e-reader, but I’m really glad I got my Kindle. It was so handy to have on the long airplane rides to and from Japan, and it was also great on the trains. It’s really lightweight and I could check out e-books from the library so that I didn’t have to buy or bring any books on the trip. My Kindle isn’t backlit, so it was a good thing I had my handy dandy reading light.
Additionally, since I moved I don’t have access to as nice of a library system, but I can still get e-books from it. Although nothing beats a physical book with pages, the Kindle sure has its advantages.
My roommate was about to throw away some overbaked brownie edges when I told her that I might be able to use them. After all, I hate seeing food go to waste. That’s how I came up with the idea to make cookies with them.
It’s pretty basic. You take your favorite chocolate chip cookie recipe and substitute brownie crumbs for the chocolate chips. It even works with regular brownie edges, if you’re not into overbaking yours. I wouldn’t recommend the fudgy center, however, as that would be hard to crumble.
The following recipe assumes that you’ve already made your brownies and taken the edges off. You want about a cup of crumbles, which I found to be most of the edges of a 13 x 9 pan.
Brownie Bit Cookies
1 ¼ cups all-purpose flour
¼ tsp baking soda
1/8 tsp salt
½ cup dark brown sugar, firmly packed
½ cup (1 stick) unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 cup brownie edge crumbles
Preheat oven to 300°F.
In a medium bowl, combine flour, baking soda, and salt. Set aside. Using an electric mixer, cream the butter and sugars until creamy. Add in the egg and vanilla. Scrape down the sides of the bowl to ensure it’s well incorporated.
On a low speed, slowly add in the flour mixture until it just starts to form a dough. Be careful not to overmix.
Fold in the brownie crumbles. Drop the dough by rounded tablespoons onto an ungreased baking sheet. Leave about 2 inches between cookies as they will spread out a bit. Bake for 22-24 minutes or until golden brown around edges.