A Blog for Bloggers

Starting a travel blog, food blog or lifestyle blog isn't easy. It's difficult to build up a following and loyal readers (so, if you can see this, THANK YOU!) One of my favorite things to do, and a great way to gain recognition is interacting with your favorite brands on social media. Write a post about the hostel you stayed at and send it to them, tag the restaurants you ate at in your pictures and when you find a brand you love, show it to them!

An easy way to build up some brand recognition and interact with companies (and even score some free goodies) is Influenster. You connect your social media accounts (they'll never post something you don't want them to) and do reviews of any products you use on their site. In exchange, they'll send you complimentary products in partnership with some amazing companies for you to try out and review.

I've just received my first complimentary package from them (known as a VoxBox) and it was filled with a wide range of products for me to put to the test.

The Twinkle VoxBox included, Oreo Thins, Not Your Mother's Dry Shampoo, Axe Body Wash, Aquation lotion, Reynolds baking supplies, Covergirl So Lashy! Mascara, Hills Bros. Hot Cocoa and a coupon for Country Crock butter.

So many of these products were great for traveling, the Axe body wash was actually travel-sized so I gave it to my fiancé to pack for our upcoming trip to South America but it already smells heavenly. Since I've tried Oreo Thins before (and I LOVE them) I'm keeping the sealed package intact for a jungle snack. The Not Your Mother's Dry Shampoo is great for traveling (for obvious reasons) and I needed a new mascara!

Speaking of perfect timing, obviously the Twinkle VoxBox was sent out the week of Christmas for a reason. The Reynold's baking supplies have been so useful for baking cookies (in abundance) I've used the country crock in my baking as well, and at the end of this blog post I'm including one of my favorite cookie recipes! When the cookies are ready to eat, they paired perfectly with the Hills Bros. Hot Cocoa (I was sent the milk and dark chocolate, but I strongly preferred the dark chocolate.)

Since following these brands across my various media accounts they have liked my pictures and some even followed back! It's a great way to score some free goodies, and branch out your brand.

My favorite cookie recipe:

INGREDIENTS

1 cup country crock butter 1¼ cups packed light brown sugar (9 oz/250g) ¾ cup granulated sugar (6 oz/175g) 2½ cups all-purpose flour, spooned and leveled *(see note below)* (10.5 oz/300g) 1½ tsp kosher salt or ¾ teaspoon fine sea salt 1 tsp baking soda 2 large eggs 2 tsp vanilla extract 12-ounce bag (2 cups) semisweet or bittersweet chocolate chips

1 cup walnuts Flaky sea salt

INSTRUCTIONS

1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.

2. Whisk both sugars in a large bowl and make sure to break up any large chunks. If there are any stubborn lumps, break them up with your fingertips. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl. Scrape the sides of the bowl with a flexible spatula.

3. Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.

4. Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips and walnuts.

To bake right away: Preheat the oven to 375ºF. Refrigerate the dough for at least 10 minutes while the oven preheats, then scoop the dough in 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and sprinkle with flaky sea salt. Bake the cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 to 14 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

To bake after the dough rests (recommended): Scoop the dough into 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and place on a parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month.

Thirty minutes before baking, preheat the oven to 375ºF. Sprinkle the dough with flaky sea salt and bake 3 inches apart on a parchment-lined baking sheet for 12 to 16 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.