Computer update time. Apparently, my hard drive went out, which I find slightly irritating considering I spent extra money on a solid-state hard drive, which is known for not dying.
Oh well, at least it will be fixed soon.
Even though I've had some serious computer/blog withdrawal, I have been making progress around the house. I started my veggie garden seeds indoors, finally! My super-awesome husband built shelves, based on a friend's design, that will house all of the seeds and the lights that will help them grow. Not grow lights though, no-no, they are too expensive. We went with fluorescent lights instead. I'll keep you posted on how this works out.
Ok, cookie time! I found this recipe at a Sense of Home. Don't judge me, but hers turned out much better than mine did. They were delicious, but not as professional looking. Mine were rough and bumpy, but hers looked awesome --- almost store bought! Unfair! :) Although, mine might be bumpy because I added a ton of almonds, so it's ok. The original recipe calls for cherries, but I didn't have any so I just went with almonds instead, but you could add just about anything you have on hand.
|Get big red ready and cream the butter and sugar.|
|Mix the dry ingredients and then laugh hysterically when a tiny toddler|
decides to stick her hands in the mix and throws it everywhere.
|Ok, the mix is done.|
|Drop a tablespoon or so on a cookie sheet, top with almonds.|
Chocolate Almond Cookies
Serving Size = 24 cookies
- 3/4 cup all-purpose flour (I use unbleached)
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup of sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup or so of almonds (I used slivered)
- Preheat oven to 375F and move rack to middle of oven.
- Mix the flour, cocoa, baking soda and salt together in a bowl.
- With your mixer, cream together the butter and sugar until pale and fluffy. Beat in the egg and almond extract until combined.
- Add the flour mixture until just combined. Stir in the almonds.
- Drop about 1 level tablespoon of dough, 2 inches apart, onto ungreased baking sheets and top with a few almonds. Bake for 12 minutes, and then transfer to a rack to cool.
Linking to: Sweets for Saturday