A cozy day in October 🍂 Slow day in the English Countryside & saying goodbye (for now)

Video Description

Cozy slow day in October living in the English countryside - baking pecan chocolate chip cookies, exploring autumnal countryside and saying goodbye before my life is about to change. But this isn't a goodbye for too long - I will be back, but I don't want to promise the exact timelines. My baby is about to be born soon and I want to take this time to take care of myself and the baby when he's here. Thank you so much to everyone who joined me on this journey! Your support means a lot! 🍂 BROWN BUTTER CHOCOLATE CHIP PECAN COOKIE RECIPE 🍂 100g butter 60g white sugar 60g brown sugar 1 egg 1 tbsp of vanilla extract 160g plain white flour pinch of salt 1 tsp baking soda 100g dark chocolate 75g pecans + extra for topping Put butter in a small pan and heat up on slow, gentle heat. Wait until butter melts completely and forms a thick foam - shortly after that it will start browning. Take off heat as soon as it forms a light brown colour and let it cool down for 5-10 mins. Whisk 1 egg with white and brown sugar until slightly thickened. Add brown butter and vanilla, mix again. Add a pinch of salt, baking soda and flour and mix until well incorporated. Chop 100g of dark chocolate and 75g of pecans (you can add less or more depending on how much you like). Add into your cookie batter and mix again. Line a baking sheet with non stick parchment, roll about 1 tbsp of cookie batter in the palm of your hands into ball shape. Put onto the tray and press lightly. Add a pecan on top. This amount of cookie batter should make around 6-8 cookies depending on how big you make them. Put rolled cookies for 10 mins into the fridge and preheat oven to 180C/355F in the meantime. Bake for 10-12 mins at 180C/355F. These cookies will turn out on a thicker side. If you want a flatter cookie, don't refrigerate it and press it down a bit more before baking. I like my cookies to be softer, so I underbake them slightly, as they continue cooking after you take them out of the oven. Extra tips: - You can bash your cookie tray slightly on the counter to make them flatten out a bit more (after baking, when cookies are hot). - Refrigerate rolled cookie dough overnight to help flavours absorb better. Then take them out of the fridge 15 mins before baking and bake as usual. - You can also freeze them, then take them out of the fridge for 20 mins and bake for about 12-14 mins. - I add significantly less sugar than most cookie recipes call for. They still turn out very sweet to my liking, so for the second batch I decreased sugar by 20g. If you want your cookies sweeter, you can increase the amount of sugar. ________ Art: www.dariamundi.com (currently closed until new year) Buy me a coffee: https://ko-fi.com/dariamundi Music: Epidemic Sound Get 7 days free of Epidemic Sound here https://share.epidemicsound.com/02b8i1 Find me on Instagram: www.instagram.com/dariashew Filmed on: Sony A7IV Edited with: Premiere Pro CC ________ Time Stamps: 00:00 - 00:28 Intro 00:29 - 03:54 Countryside walk 03:55 - 04:44 Farm Shop 04:55 - 08:31 Cookie recipe 08:32 - 12:25 This is not a goodbye ________ key words: seasonal cooking, slow living, slow autumn beginning, cozy autumn, cozy october, hello october, hello autumn, cozy autumn recipes, cotswolds, fall aesthetic, english countryside, chocolate chip cookie recipe, moody aesthetic, dark academia, rainy day in autumn, cozy english countryside #slowliving #autumn #cozyday #autumnvibes