Jello | What Katie's Baking

I really, really want a VitaMix!!

And now we all have a chance to win one for free!!

To celebrate the success of the world’s first Flaxmilk, Flax USA is
giving away a Vitamix Machine to one of their lucky Facebook fans! You
could bring home the same power and performance, in a blender,
experienced by chefs and restaurants around the globe and start making
smoothies, soups, frozen desserts and more. Just “like” Flax USA on
facebook to enter!

http://www.facebook.com/flaxusa?v=app_181335378572390&rest=1

I also made some delicious cookies that I’m excited to share with you guys! These cookies can be best described as “Oreo cookies that have the texture of a chocolate chip cookies.” So basically better Oreo’s. I used my standard chocolate chip cookie recipe and decreased the amount of flour by a little bit and it made the most amazing cookies. They’re pretty chewy on the inside and the outsides are semi-crunchy. The best
part is the bites with the Cookies and Cream Hershey’s Chocolate in them. These are so good!

Oreo Pudding Cookies with Cookies and Cream Hershey’s
Chocolate

1/2 cup (1 stick) unsalted butter, very soft
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
1/4 teaspoon baking soda
1 1/2 cups All-Purpose Flour
1 packet (4.2 oz) Oreo Cookies ‘n’ Cream Pudding
1 bar Cookies ‘n’ Cream Hershey’s Chocolate, crushed
1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 375.
Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Oreo pudding, mixing until blended. Stir in the chips and crushed Hershey’s bar.
Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.

I leave for college in one week. That’s it, just one week.

As excited as I am, I’m just as nervous, if not more. Fortunately, I’ve been too busy lately to sit and contemplate how soon it really is that I’m leaving my home.

I know that this is a new opportunity that I should be embracing, but the thought of never actually living in my house again scares me. I went through the same feelings two years ago when I headed to college as a freshman, but one of my best friends was going with me and was just as nervous as I was. This time, I’m on my own. I’m leaving my family and Kellen and it freakin’ sucks! Luckily, my roommates seem really cool and I know that it will all be okay, it’s just the initial shock that I have to get over.

One of my biggest concerns is the future of my blog. I love everything about having this blog and being a part of the blogosphere. I’m so worried that I’m not going to have enough time to blog, or enough money to buy my own ingredients, or that people will think I’m a freak because I’m in the lobby and I’ve just baked something, and now I’m setting it on some crazy-colored material, and now I’m taking 32014 pictures of it… and they’re like “What the hell is wrong with that girl?” What do I do then?!? So many worries! Plus, I’m already pressed for finding time to blog and it’s summer! I don’t know what the future will bring, but I do know that I’m going to keep this blog because I love it and I love you guys. Whether it’s twice a week or once a month, and I hope you can stick with me!

So, yeah, anyway…I made some jam. It’s sugar-free and tastes like it’s store-bought, minus all the gross and processed ingredients. Perfect for PB&J’s or just eating by the spoonful… or maybe that’s just me. 😉

Do you guys have any tips on moving and continuing to keep up your blog? Or how about tips for coping with homesickness?!