This weekend Price and I went to visit a wedding venue location in the Berkshires. I guess we should do some sort of wedding planning… only been together 9+ years and engaged since Sept. Oh, yeah… and we have a baby together. Been kinda busy with her.
Well, Crissey Farm has beautiful details, great menu options and price points, and it’s in a great location. Unless something incredible jumps out to us this week it seems like that is the place. Plus they have availability in August, November, and this winter.
The owner suggested a New Year’s Eve wedding as they have had so fun ones in the past. He explained that we could get married in front of one of their fire places. I love that idea, but I loved the idea of getting married on 1/2/15 even more as that would be our 10 year anniversary together. But once Price and I thought about the logistics of everyone traveling from WA, AZ, PA, NY, NH, CT, AND FL it became to risky in dealing with travel issues. This winter sucked, and it snowed 8″ inches on our anniversary, so we ultimately decided that was not a risk we would want to deal with.
So that leaves August and November. We quickly ruled out November as all the leaves have fallen at that point so it just won’t be as pretty for pictures. Plus, we would be juggling with Autumn’s first birthday and then Thanksgiving. Just too much going on there.
Now if you look at the calendar you would see that there are only a few months between now and August. So if we decide on that things will be fast passed. That really is okay since the simpler the better for us. Plus Crissey Farm is basically 1 stop shopping since they handle everything so we don’t need to worry about silly suff like linen rentals.
Anyway, if we’re actually cracking down and getting married this year I better stop eating sweets like this!
Well, honestly, breast-feeding and it’s associated weight loss is THE BEST thing ever. hehe! So, I’ll get to enjoy a few of these every now and then.
I used the Nestle Toll House Spring Time Baking Morsels instead of just a bag of semi-sweet chocolate chips. The Spring Time bag is only 10oz so jut be sure to add another 2oz of chocolate chips to get to the 12 oz needed for the recipe.
These are basically just cookies but they have a softer texture because there is less surface area to them in the bar form compared to the cookie form. Love that. Just like I love the sugar cookie bars I made before.
Enjoy these yummy treats!
Chocolate Chip Cookie Bars
Makes 24 bars
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) of semi sweet chocolate chips
- 1 cup chopped nuts (optional)
- Preheat the oven to 375 degrees. Grease a 13×9 metal pan.
- Combine the flour, baking soda, and salt in small bowl; set aside.
- Beat the butter, sugars, and vanilla extract in large mixer bowl. Add the eggs, one at a time, beating well after each addition.Gradually beat in flour mixture. Stir in the chocolate chips and nuts.
- Spread into the prepared pan.
- Bake for 25 minutes or until golden brown. Cool in pan on wire rack. Cut into 24 bars.
Slightly adapted from Nestle
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