HAPPY NEW YEAR! ​wooooooooooooo.

​2016, holla! Let's revel in its blankness and its possibility. This the time many of us: jot down goals for the next 365; silently commit to eating less or exercising more or whatev other way we can be better to ourselves; or resolve to somehow rock the new year with a new hobby, skill, or job. Whether or not you make resolutions is absolutely a personal choice. If 2015 you was stellar, hey, keep it up! If you wanna make 2016 yours, take action!

​Either way, here are some suggestions for totally killing it this year:
1. BELIEVE IN YOURSELF. (you can stop reading now if you want, this is enough for a great year.) 

2. Find your tribe. You know, those guys and gals (fam and friends or strangers) who support you best. Do your part to cultivate those relationships. #squad

3. Our outdoors are great, if you haven't heard, so get some sunshine. (but, probably wear your sunscreen.)

4. Put your time and energy into things that build you up and bring you joy. No one has time for fun sponges, obligations for obligation's sake, and time suckers. 

5. Serve somebody or something without expectation. I promise your soul will smile. 

6. If something isn't working, make the change. Take the leap. You owe yourself and those you love the best you. Find and keep that perspective. (on a personal note, thanks for that lesson, 2015!)

There you have it. You can now take 2016 by storm.

Wait, were you expecting 16 quick tips? Well, obviously that would have made sense. But don't feel short changed. Honestly, 16 statements might have belabored this post.  So, you get six. Let's be frank, these are reminders of what your brilliant self already knows. 2016 is yours for the taking and making. We are already on our way to being our best selves. It's Day 1 of 365... let's do this.

I'm eager to see what incredible, challenging, and rewarding things our New Year brings. Thanks for the privilege of sharing this space with each and every one of you. Peace 2015! Bring it 2016!

Until next time,
xo

Oh, and just because I love #flipagam, here's the 2015 #mrandmrsborn highlights:

We've made it. Christmas Eve greetings to all! I hope today finds you with your shopping done, the stockings hung, and the holiday plans made. If not, godspeed. It's likely nutty out there in the shops and stores.

If you're still trying to decide which cookies to leave out for Santa, boy, do I have a treat for you. These chocolatey, toffee-studded, slightly salty cookies are sure to be just the sugar fix Santa needs to finish his route. (Plus, it makes a ton so you can sneak a few too.)

Here's the scoop on a new favorite. It's a recipe from Smitten Kitten.  I've actually made these cookies twice this holiday season (remember that one batch of cookies I'd made at the time of my last post.) The flavor combo is spot on. They're pretty easy to make which is always a bonus. 
​

Chocolate Toffee Cookies 
What you need:
1/2 cup AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, roughly chopped (could also use bittersweet)
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar (light or dark, either will work)
4 large eggs
1 tablespoon vanilla extract 
5 1.4-ounce chocolate-covered English toffee bars, coarsely chopped (I used Heath)
1 cup walnuts, toasted, chopped (I toast them on 350 for just a few minutes, until you start to smell them)
Flaky sea salt for sprinkling (SK says optional, but I think it's a must!)

What to do:
1. In small bowl, whisk together flour, baking powder, and salt). Set aside.
2. In a double boiler, heat butter and chopped chocolate, until melted and smooth. Remove from the heat. Let cool.
3. In stand mixer bowl, beat brown sugar and eggs. Beat until mixture is thick, about 4-5 minutes. 
4. Mix vanilla and melted chocolate into brown sugar mixture. I usually put a little chocolate in the brown sugar and mix until well-combined just to temper the combo. Then I add all the remaining melted chocolate. 
5. Stir in dry ingredient mixture.
6. Fold in toffee pieces and walnuts. 
7. Chill batter in fridge for about 45 minutes to an hour. 

After chilling:
1. Preheat oven to 350 degrees F. 
2. Line cookie sheets with parchment paper.
3. Scoop spoonfuls onto cookie sheet about 2 inches apart. (I tend to arrange in 3x4 rows).
4. Top each dollop with a pinch of flaky salt.
5. Bake one sheet at a time for 12-15 minutes. (Both times I've pulled mine out at 12 minutes). The tops will just begin to crack.
6. Cool on sheets for 5 minutes. Then remove to wire rack.
7. Store in airtight container. 

If you leave these out for Santa, he may just leave you extra present under the tree. 

Now, from my Born Daily home to yours, wishing you the gladdest tidings of good cheer this season! May your holidays be filled with all things that warm the heart and soul.

Until next time--
xo

On a scale of the Grinch to Buddy, I'm here. ------> 

People, we're 10 days away from Christmas.

I'm not ready.  Let's tally shall we.

Decorated tree: yes.
Lights on house: yes. (thanks, Husband!)
Christmas music on blast: mostly not.
Presents bought: five.
Holiday treats made: 1 batch of cookies.
Christmas card designed: almost. 
Christmas cards sent: zero.

Looks like I have my work cut out for me. 

There's something about this time of year that makes us all feel obligated to do, to give, to see, to enjoy. We cover our houses with tchotchkes, trees, and more. We jam pack our schedules with get-togethers, dinners, and outings. We jot self-allocated tasks on to our seemingly endless to-do lists. We indulge in extra sweets and drinks we might normally skip. We force our families to carve time out to snap perfect card-worthy, smiling photos. We search high and low for just the perfect gift for someone, who, in reality, probably doesn't need a single thing. 

Whew, that doesn't actually sound joyful at all. 

But, really even in the hustle and bustle and verge of panic, I think this season is fab. All of the things, obligations, tasks, and treats...they exist because, all in all, life is usually pretty good. Good, of course, is relative. It's in the eye of the beholder. This isn't the most wonderful time of the year for everyone. Though, from my vantage point, albeit a cocoa-fueled, elf-inspired, Christmas light glow haze, December is pretty grand. 

Let's reframe. We fill our homes with lights, glitter, and ribbon and trim our trees with sentimental ornaments. We see our nearest and dearest, and the far-flung friends too, at the get-togethers, dinners, and outings. We run around our communities checking things off our to-do lists. We help someone in need or donate items to a local drive. We indulge in delightful sweets and drinks without worrying about the calorie count. We make time to capture a memory or two that graces our annual Christmas card which we can share with people who matter to us.  We search high and low for just the gift that will make someone else's eyes light up on Christmas morning. 

Ah, perspective. It's a beautiful thing. 

Let's all take a moment to remember that our too much means there's not too little.  This time of year is our annual reminder to pause, to enjoy, to celebrate, to take stock of our abundance, and to give thanks.  I'm challenging myself to take advantage of this season. All of it.

Let's relish the love, the goodies, the time, and otherwise.
Spread cheer or tidings (or whatever) however you please. 
Join me, won't you?

Until next time--
​xoxo

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Hold the phone. Today is National BROWNIE Day! How did we not have this day off work? Call your Congressman!

Naturally, I have to break the all the blogging rules you might have heard, because today calls for TWO posts. Since we're nearing the close of the day, we can file this under "better late than never." If you read my new About page, you know brownies are my jam. I can't diss them. For the sake of all that's holy, let's make some brownies so we don't have to live with the regret of not celebrating this day. 

The recipe I have for you is killer. 

But we have to get one thing straight. Boxed brownies are not inferior. Actually, #boxedbrownies4lyfe. Uh huh, I'm a blogger who abandons any purist or absolute notions. I like semi-homemade. I like from scratch. I like real. And sometimes, you just need a dang shortcut. There is no shame if you're making and baking for the enjoyment of yourself or others. And when it comes to brownies from the box, we (even the haters) really need to admit they're usually pretty spectacular. 
Okay, now we can proceed. 

These brownies start with a mix  and are then zhuzhed up with buttermilk, chocolate chips, and chocolate frosting. Need I say more? 

Classic Frosted Brownies (aka your new favorite)
Brownies
Brownie Mix (use your favorite family-sized boxed brand)
6 tablespoons melted butter
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup semisweet chocolate chips

What to do:

1. Preheat oven to 325 degrees F. Line 9x9 pan with foil and spray with non-stick spray.
2. Mix brownie mix, butter, egg, buttermilk and vanilla in large bowl using a sturdy spatula or wooden spoon. It's going to be thick. Once well mixed, stir in chocolate chips. 
3. Spread batter into pan evenly.
4. Lick the spoon. (<--yes, that's a requirement)
5. Bake for 37-42 minutes. The center should be barely jiggly to set.  I like to slightly undertake our brownies so I tend to start checking around 35min. 
6. Once done, let cool about 20-30 minutes.

Frosting
4 tablespoons butter
1 tablespoon unsweetened cocoa powder
3 tablespoons whole milk 
1 1/2 cups powdered sugar 
What to do:

1. In a small sauce pan, melt butter. 
2. Stir in cocoa powder and milk. Keep stirring until it begins to thicken and barely begins to boil. 
3. Remove from heat. Whisk in powdered sugar. It's likely going to look a little rough, but keep whisking. It'll come together. 
4. Pour over brownies before the frosting sets up. 
5. Let the brownies come to room temperature. (this is the hardest part of the recipe.) If you want to have nice cleanly cut brownies, chill the brownies for an hour or so in the refrigerator. Then you can lift the brownies out with the foil and cut with a sharp knife. 

​
​Now it is time to share with your family. Or hoard them. Either way, it's a win.

This recipe comes to us from Confessions of a Cookbook Queen. But, I halved it and added the chocolate chips. She's the genius behind your enjoyment. 

My work here is done. 

Until next time,
--xoxo

Sometimes you have to shake things up.

Like the fact that I'm using a serif font in the title--you know the font that has a little line, a stroke, at the beginning and end of the main lines of a character--that's serif. Just a few weeks ago I told my boss that I basically detested serif fonts... and, alas, here this one is. It spoke to me so it's there in the header, in the titles, etc. (Oooookay, and it's the default for this new design, but that's a minor detail.) But, really, this is me shaking things up. I was in a bit of a blog rut. And I needed to love the look and feel of this site again. Hence this makeover. 

Oh, and I got a new kick a** Nikon camera from the recent Black Friday sales. Accordingly, my picture game is going to ramp up. Thus, I needed a layout worthy of those images.

I was about to cut ties with Weebly and do the real blogger thing and move to the blogosphere favorite Wordpress or the uber trendy (for all the right reasons) Squarespace, but you can see I didn't get very far. Weebly hooked me with new responsive design themes. And so I've dodged the conversion bullet once again for a bit. 

Most importantly, WELCOME. Welcome to the all-new, refreshed Born Daily. Wooooo!
Take a gander. Navigate. Check out the new homepage and my new "About" page. Poke around in some of the archived posts. Contact me if you want. You can do that now at Jessica{at}BornDaily{dot}com. (So really, don't use that address verbatim, but rather in the traditional email format with usual punctuation. I don't want in computer bots spamming me. Safety first!)

Thanks for bearing with me when I hit that lull. And, prepare yourself. I think were on the brink of some exciting stuff.

Until next time,
xo-