3 girls 3 things

Hey everyone! So we decided to start this column called 3 girls 3 things because we always find neat links but never know where to share it! I hope you like it and feel free to give us some feedback on what you’d like us to share :)

Louis CK on the difference between boys and girls. 
With #2 arriving in 2 weeks, I guess I have a lot to look forward to with 2 girls in the house!
http://www.youtube.com/watch?v=RTrCBcrFMCI
Warning: There's some swearing in this clip
Trish
My boyfriend and I have been seeking DIY projects after our first one - sprucing up an original-style Hong Kong mailbox. (photos to come) I needed some more inspiration on what to do next and I stumbled on this one.  I don't have a laundry bag stand around, but this project really made me think about what I could do with some old /somewhat broken household items before I toss them.  Check it out, pretty ingenious to reuse this simple laundry bag stand and turn it into a stylish modern table stand! Love it. But...I wonder how stable it is.
http://thecleverbunny.com/2013/04/08/diy-ikea-hack-side-table-home/
Erin

Maybe you've seen this, maybe you haven't.. but either way, hey it's pretty darn cool! The only thing I worry about is giving this all in one credit card to the server or salesmen and having them accidentally swipe it incorrectly!
https://onlycoin.com/
Court

Sweater Weather

It's finally sweater weather in LA! Sooo excited to bust out my coats, jackets, sweaters, scarves, long socks and hats! Yeee! I've been into oversized sweaters lately.. I like being comfortable when I go out, so I can eat and move freely and not worry about anything :) Especially if I bring my camera out, I like to squat, kneel, and get into all kinds of angles to get the perfect shot. 
Love my mom's vintage sunglasses!
photos by: ryan feng

peanut butter oatmeal chocolate chip cookies

I think I have the biggest sweet tooth in my family.. and I'd like to blame it on all the yummy desserts my sister made when we were growing up :) One of my favorite kinds are soft and chewy cookies (not hard and crispy). They’re always good with milk, ice-cream and sometimes (or maybe always) good for breakfast. They’re a great snack for in between long hours of staring at the computer. AND they make great gifts for any kind of holiday/season/birthday/thank you. We used to always have desserts on our breakfast bar at home, and Trisha was the one who made the most delicious cakes, cupcakes, and cookies. The family joked about helping her start her own bakery - but I was only a quarter joking. We used to have so many people living at home including our grandparents and their caretakers that desserts would never go to waste! But now that we are all oceans apart,  we don’t have as many people at home to enjoy our baking... Therefore Trish will bring her desserts to church and I will bring my desserts to work!

This recipe was a request from some of my biggest cookie fans in LA :) - peanut butter oatmeal chocolate chip cookies. It took me awhile to find the perfect recipe but I found this one and posting these photos are making me crave one! These were definitely a big hit at the office!
Here’s what you need:
1 cup all-purpose flour (I used whole wheat flour)
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats (I used gluten free rolled oats)
1 cup semisweet chocolate chips
What to do:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Mix the flour, baking soda and salt together and set aside.
3. Cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract for about 5-7 minutes. (With an electric mixer, set on Medium speed and mix for 3 minutes). Add the egg and beat to combine. Gradually add the flour until just combined (Electric mixer on low). Stir in the oats, and then the chocolate chips.
4. Drop balls of dough onto the prepared baking sheets about 2 inches apart. Bake for 9-10 minutes, or until the cookies are lightly golden. *DING* They’re done!! You can either eat them while they’re warm (one of my favorite things to do after baking) or let them cool completely on a cookie rack and keep them at room temperature in a sealed container. 
yummmm :) thanks browneyedbaker!