The Little Things #17

So often, we get caught up in our day to day routines and forget to appreciate the little things in life.  In my Little Things series, I like to honor the details that are making me happy today, and ask you to do the same!

The Little Things making me happy today are…

1. Pumpkin Chai Tea in my Disney mug. We received a pair of Mr and Mrs Disney mugs from Dan’s Florida cousins for our wedding. 😉

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2. I somehow lost my pair of stud earrings, so I went to Target to get a new pair for Italy — dangly earrings get in the way of my bike helmet! Low and behold, I found a set of 3 pairs of nickel-free earrings for $8. A dangly pair + a stud pair + these adorable bicycle earrings! How cute are they?

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3. I smile every time I walk by our wine rack. I’m so proud of our DIY project!


4. It is SO sunny today, so there is a lot of light coming into the office through our bay window–love it!

5. It is Thursday. Thursday is my favorite day. All my favorite shows are on, plus I have a scheduled gchat date with Kelley every week (though we had to cancel tonight 🙁 ), and a gchat date with Heather!

6. We leave for Italy in 5 days. Enough said.

7. The USA Today article that I was quoted in yesterday. Yep, that is still making me grin today!

8. The upcoming addition to Savvy Eats — “The Little Things: Reader Submissions” page! But before I launch the page, I need your submissions. Send me a photo of one of the “little things” making you happy today, along with a short note. You do NOT have to be a blogger to take part, but if you have a blog, I will link back to you. Send your submissions to, with “The Little Things” as the subject line!

What little things are making you happy today?

Dark Chocolate Cacao Nib Shortbread


Throughout the summer, my sweet tooth calls for some nice cold ice cream. Now that it’s fall, when I want dessert, warm cookies sound much more appealing. These cookies provide the buttery crumble of shortbread, the crunch of cacao nibs, and the sweet bitterness of dark chocolate.

Inspired by Food & Wine’s Cocoa Nib-Chocolate Chip Cookies, I cut back on the amount of chocolate and added cacao nibs instead. Since I subbed in quite a bit of whole wheat flour, which absorbs more moisture than white all-purpose flour, I added a tiny bit of oil so that the dough could still be rolled out.


Dark Chocolate Cacao Nib Shortbread

Adapted from Food & Wine Cocoa Nib-Chocolate Chip Cookies

One 4-oz dark chocolate bar

1/2 c cacao nibs

1 1/2 c whole wheat flour

1 c all-purpose flour

1/2 tsp baking soda

1/2 pound butter, softened (2 sticks)

2 T canola oil

1 1/4 c sugar

1 egg

1 1/2 tsp vanilla extract

Preheat the oven to 350*F. Chop up the chocolate.

Beat the butter and sugar together until fluffy. Beat in the oil, egg and vanilla. Add the flours and baking soda, and mix until well-incorporated. Gently stir in the chocolate and cacao nibs.

Roll out the dough to about 1/8 inch thick on a lightly floured surface. Using a 2-inch biscuit cutter, cut out cookies.

Savvy Tip: If you don’t have a 2-inch biscuit cutter, you can use a cookie cutter or the top of a drinking glass.

Space the cookies 1 inch apart on a greased cookie sheet. Bake for 22 minutes, rotating the cookie sheet half-way through. Repeat with the rest of the dough. You can re-roll the scraps once to cut out more cookies!

Savvy Tip: After you roll out the dough a second time and cut out cookies, bake the scraps! Can’t let any of the precious cookie dough go to waste. 😉

I meant to sprinkle the cookies with sea salt before baking, but completely forgot. I think that little bit of saltiness will make these cookies even better!


Here’s how to store and ship your cookies!

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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.