Our friend and very talented photographer Sarah Deragon at Portraits to the People recently spent an afternoon baking with her adorable nephew. She wanted to share her experience, recipe and the lovely photos with us. She also took the rather “glamorous” photo of Stacie and me on our About page. I generally dislike having my photo taken and am seldom pleased with the outcome. However, Sarah made us super comfortable during the “photo-shoot” and Stacie and I are both quite happy with how we look. 🙂
Since it that time of year, Sarah is offering our readers a break on their family photos and holiday cards. Contact her and say you heard about her through “A Little Yumminess” for your special deal. Check out her sample holiday cards and portfolio on her website. I am pretty sure you will be pleased with the results as well.
Sarah, I am intrigued by the “chocolate mayonnaise cake with cream cheese icing and rainbow sprinkles” you mention below. We may need the recipe for that!
Don’t Mess with a Classic by Sarah Deragon
Every Saturday, I spend the day with my sister and her two children. Aden is two-and-a-half and Isabel is one. I adore being an aunt—they’re always happy to see me, I come bearing presents, and I rarely have to change a poopy diaper.
The other day, my sister and I were hanging out with Aden. It was cold and foggy outside (a classic San Francisco summer day) and I decided that we should bake something. I’ve always loved baking and I have fond memories of making various sweets with my parents, like sugar cookies, pancakes, coffee cake, and my all time favorite—chocolate mayonnaise cake with cream cheese icing and rainbow sprinkles. My parents even installed a piece of butcher block in their kitchen that was lower than the rest of the countertop, so us kids could stand on a stool and participate.
My nephew is past the point of taking all of the pots and pans out of the cabinets and banging on them, so we decided to go on a baking adventure together. I am a big fan of the classics, so I went directly to the source—the Nestle Toll House Chocolate Chip Cookie recipe.
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- Two large eggs
- One (12-ounce) package Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (optional)
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Aden was super helpful scooping the sugar out of the measuring cup into the large mixing bowl and he even poured the flour into the wet ingredients without making too big of a mess. He did grab the egg as my sister was cracking it, so we had to pick out a bunch of shell, but he had a blast and that’s all that mattered. Baking with him was definitely the highlight of my weekend. He really loved the cookies and we had to stop him at three! Warm chocolate chip cookies and milk—mmmmmmmmmmm!