Greenville County and Recreation hosted Wagging at the Waterpark at their Discovery Island location this past Saturday, so of course the kids and I had to take Gipper to check it out.  We were joined by Gipp’s buddy, Cooper, and his humans.  I cannot even begin to describe how off-the-charts amazing this event is.  Wagging at the Waterpark is extremely well run.  The dogs are assigned times based on their weight and each dog must have a current shot record from their veterinarian to gain access to the park.  All of the dogs were so friendly and well socialized.  I did not witness a single incident involving any sort of aggression.  In addition to being super organized and safe, the weather was ideal!  Hot and sunny–perfect for a dip in the lazy river and splashing in the play area!  I’ll let the pictures speak for themselves…..and there’s a lot of them.  Basically my kids and I were grinning from ear to ear the entire time.

We came home from Discovery Island in time for me to whip up a batch of Ina Garten’s Chocolate Peanut Butter Globs (which are my new most favorite dessert) while watching the Irish prevail over Ball State.  All in all, it was a perfect Saturday.

Chocolate Peanut Butter Globs from Barefoot Contessa Foolproof

6 tablespoons unsalted butter

12 ounces semisweet chocolate chips, divided

2 ounces unsweetened chocolate

2 extra large eggs

1 tablespoon instant espresso powder

2 teaspoons pure vanilla extract

3/4 cup sugar

1/3 cup plus one tablespoon all purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup whole walnut halves

1 cup whole pecan halves

2/3 cup peanut butter chips

Preheat the oven to 325 degrees.  Line a few sheet pans with parchment paper.

In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted.  Remove from the heat and cool for 15 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined.  Add the sugar, raise the speed to medium-high, and beat for two minutes, until the batter is thick and falls back on itself in a ribbon.  Set aside.

With the mixer on low, slowly add the chocolate mixture to the egg mixture.  Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.  In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining six ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture.  With two soup spoons, drop rounded mounds of batter one inch apart onto the prepared sheet pans.  Bake for 15 minutes exactly.  Cool on the baking sheets.  Makes 20-22 cookies.

I’ll post a few EmeryBodie related pictures later this week, but I just have to share a snap of this beautiful handmade garment bag.  A client’s mother in law not only hand smocks and sews her grandchildren’s baptism outfits, she also sews gorgeous garment bags for the occasion.  The talented grandmother wanted just a simple white cross to adorn the garment bag for her grandson.  The bag is not finished in the picture, but you can already tell it’s going to be a show stopper.  I’m so honored I was able to contribute to this creation.

Have a great week!