i'll have the cape cod with a side of chocolate please

Oh herro there. I hope everybody is super duper. Everything is going well up here in Boston. Last night was probably the first cold night reaching a brisk low of 52 approximately around 1:17 in the am. (I know that because I passed by one of those electronic signs that gives the date, time, temp when I was walking home last night...) Anywhoozle. This past week I had a lab retreat in Falmouth, MA which is one of the islands in Cape Cod.

The view from the hotel was gorgeous. It was right on the beach and pretty secluded. Since it was the end of September and the middle of the week, not many people were there so we sort of had the place to ourselves and a handful of other people. I am not going to lie, the retreat sort of overloaded me on science, but I enjoyed dinner and getting to know my boss and the people in the lab outside of the work setting. I still am just very thankful that Sean (the bizoss) was so generous to do that for us.

ALSO. I thought I would post a recipe that I recently tried out with my friend Katie. I have lately discovered smitten kitchen, and I lurve it. So being a girl and having what girls have every month, chocolate seemed appropriate. Thus, we chose these: Chocolate toffee cookies. I will post the recipe here, but this woman's pictures are totally better than mine so check out the link.

Chocolate Toffee Cookies

1/2 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter

1 3/4 cups (packed) brown sugar

4 large eggs

1 tablespoon vanilla extract

5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped*

1 cup walnuts, toasted, chopped

Flaky sea salt for sprinkling (optional)

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.

Also, I left out the walnuts. However, I must warn you. These are extremely chocolatey. But they definitely get the job done.

Alright. Love to all and to all... love? Yeah that works.

Over and out!