
I hope everyone has a fantastic day today! I actually celebrated last night with friends for a little cook out and fun times and I had a blast. I ate entirely too much, but luckily all the foods I did have were healthy, so I know I didn’t break the calorie bank. I had the opportunity to spend some time with my good friend Carrie and her husband, which made the evening even better.
In spite of the little bit of rain, we still sat outside under the terrace and managed to keep dry. Later, as the guys watched the World Cup, Carrie and I spent the evening sitting outside chatting away about any and everything. She and I even made talk of having a girls weekend somewhere with a group of fun friends. That’s something we definitely need to make happen.
Since I won’t get to see Carrie again before my birthday, she brought a gift to me last night. She knows how much I love and adore coffee AND coffee cups, so she brought me some delicious smelling coffee’s, plus she brought me the most ADORABLE coffee cup. It is cute and whimisical and it says “Happy Girl” on it. I’m going to have to take a picture and share with y’all.
That was my celebration for the 4th, and sadly, today is going to be a work day for me. I don’t mind though, since I didn’t have anything planned anyway, plus I have enough left over grilled chicken and salad from last night to eat without me having to cook. Marcel, on the other hand, will go to his moms for Sunday dinner.
The picture above is one that I borrowed from the Nestle website and is for some Toll House Stars and Stripes Cookies. I thought they looked so scrumptious and festive that I just had to share.
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 pkg. (8 oz.) cream cheese, at room temperature
1/3 cup granulated sugar
24 fresh, medium strawberries, sliced
3/4 cup fresh blueberries
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
PREHEAT oven to 350º F.
ROLL cookie dough to 1/4-inch thickness between two pieces of wax paper. Remove top piece of paper. Cut cookie dough into stars with 3-inch star cookie cutter. Transfer cookies to ungreased baking sheet(s). (If stars are too hard to remove from wax paper, refrigerate rolled dough for 10 minutes.) Roll remaining dough to 1/4-inch thickness; cut out additional stars.
BAKE for 10 to 12 minutes or until light golden brown. While hot, reshape and pat edges of each star back into shape with knife. Cool on baking sheet(s) for 2 minutes; remove to wire rack(s) to cool completely.
BEAT cream cheese and sugar in small mixer bowl until fluffy. Spread onto cooled cookies. Place strawberry slices onto each cookie pointing outward. Place 5 to 6 blueberries in center of each cookie. Top each cookie with morsels.