My break from the crazy? I subscribe to newsletters about cooking, baking (cough) and gardening....even though I dont bake much anymore. Your recipes do look very tasty, you may tempt me back to the oven yet.
Until 2015 came around, I never, ever, thought I'd need to take a break from the news, of any kind. That first year after his escalator decent, was the worst Trump year for me. I felt like the media wasn't fully capturing the his legal problems w/ racism, discrimination, and foreigners (i.e. 1. the "C" he put on rental applications to prevent colored renters, 2. the disabled vet with a service dog Trump disallowed in his rental, 3. the ties to Russians - Felix Sater, Arif and Tamir Sapir aka Sepiashvili and his son Alex, and the fact that they did business, Bayrock is one, and owned units in Trump Tower, 4. Trump was full equity partners with Bayrock, it wasn't just his 'brand'. 5. Bayrock: "Defendants are accused of knowingly making false statements and causing loss of tax revenue to the state and local governments by failing to account for $100 million of income arising from certain real estate developments."
Sound familiar? I don't so much avoid the news, as pace myself by taking a break and baking Almond Chocolate Chip Cookies, and not stressing about how other people weren't as freaked out about the liar in-chief-to-be as I was. By the time the 2016 election day rolled around, I knew he was going to win. Being tired of feeling overwhelmed and unable to sleep, that's when I decided to chill out. So, none of the events between election day, to "the destruction of the administrative state", to J-6th and to this very day - none of it is surprising to me -- and all I can do is put in my two cents and step back. Trump is not worth getting an ulcer or worse. Maybe it's just age, but I prefer to be in control of my emotions, not Trump.
So, we’re into Shakespearean sonnets, huh? What outlandish words will be next? 🤣
Lately I’ve started my morning with Joyce Vance Substack, weather radar, a quick look at Facebook (to check on friends with health issues), but don’t turn on tv until Joe is over. I can’t take him or her anymore.j
My wife has a Scottish shortbread cookie with her morning coffee. I need to make these for me.
I'm not vegan, or allergic to eggs, but recently I started using Bob's Red Mill egg substitute. I forget what's in it--some tapioca flour, some kind of starch, and while I wouldn't use it in something like lemon curd, it does pretty well in baking. With the price of eggs, and trying to use less, as well as have some recipes for a friend who is allergic to eggs, it's a pretty good substitute in baked stuff.
When the TV gets overwhelming, I either turn it off or find a women’s sport to watch. I watch morning Joe too, but can’t stand them all talking at once. “The View” started that talking-all-at-once format. My hearing aids dislike it. I am better entertained and better informed by subscribing to Substack. Wow you know Joyce Vance? I’m hugely impressed. She keeps me sane! Comments on her Substack are most fun.
I will try these cookies. I am trying to solve the problem of my cookies being too crunchy. I made oatmeal cookies. The recipe was essentially the box recipe + raisins, chopped pecans, and a cup of flaked cereal (in addition to the oats). Mom always added a cup of flakes to her cookie dough, I guess to make it go further, but might make them dry? My husband eats them anyhow, but he likes them chewy on the inside. Any suggestions?
Marissa! Yes - this is like gluten free version I adapted from your perfect chocolate chip cookie! I make a low carb gluten free version for low carb me and T2D hubby who we got off insulin. For sweetener, I use 1/2 C chickory inulin and half cup allulose, plus tbsp maple syrup. This is the recipe from your recipe. Really good! Melissa's Chocolate Chip Cookie adapted gluten free/ low carb
1 cup fine almond flour
1/2 cup cassava flour
1 cup almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon course Celtic Sea salt
1 stick (4 ounces) unsalted butter, cut into 8 pieces
1/2 cup chicory inulin
1/2 cup alullose
1 tbsp maple syrup
1 egg, plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup of dark chocolate chips (TJ's dark chips or Lily's sugar free)
1 cup chopped pecans
1/2 teaspoon freshly ground cardamon (optional)
How to:
In a medium bowl, combine the almond and cassava flours, the baking powder, baking soda, salt and cardamon (if using). Whisk to combine and to remove any lumps.
Using a stand or hand mixer beat the butter until it’s softened, about 2 minutes. Add both sugars and maple syrup. Continue to beat until light and fluffy.
Scrape down the sides, add the egg and egg yolk and blend until mixed and no longer sloshy. Add the vanilla and blend.
Add the flour mixture in two parts. Scrape down the sides between additions and mix until just blended. Add the chocolate chips and walnuts.
If you’re desperate (no judgements!) you can bake the cookies now, but it’s preferable to let the dough chill in the fridge for a few hours.
When ready to bake, preheat oven to 350 F, and line two baking sheets with parchment (or grease with butter).
Roll the dough into 1 1/2 tsp balls. The cookies will spread about two inches, so space them accordingly on your baking sheets. Bake for 13 to 16 minutes until light brown and lovely. Let rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
I cannot do television or radio in the morning, preferring written news delivery that allows me to properly dose. 😉 More significantly, I start every day with a 20-minute meditation and brief contemplative reading. This sets the tone for my entire day. If I have time before my morning walk or yoga class, I read Heather Cox Richardson’s "Letters from an American" and Joyce Vance’s Civil “Discourse” and skim Axios’ A.M. edition.
I had one of those huge bags of dark chocolate chips in my hand yesterday, thinking about what to bake so we have something to munch on over the weekend. Then I wake up this morning and see Marissa's email -- almond. chocolate. -- need to try these. Not because I am vegan, but because, it's almond and chocolate. We do have vegans, and semi-vegans as friends and family, so I'll pass the recipe around. The only thing I am going to slip in is a tablespoon of diastatic malt powder. I don't bake without it. I even put some in pancake and waffle batters :)
I am definitely going to make this cookie recipe. These will go great with an afternoon tea. I just went to the local farmers' market and got hanging baskets and other plants to get my small apartment patio ready for enjoyment. I'll be sitting out there now, eat breakfast, watch the birds and the dog walkers (it's the Wid-west so most say hi), listen to music (air pods), drink my tea and read. I spend the morning reading various Substacks (Heather Cox Richardson, Joyce Vance, Dorie Greenspan, lawyers, political commentators, and literary commentators), and seeing what's going on in the world. Luckily, I'm on the autism spectrum so I don't get anxious or freaked out reading the news. I add my comments sometimes, but then I move on. I can't wait to see what soup recipe you give us.
I’m thinking you need a vacation from everything, not just a change in the TV channel, and a Greek island might be the place? Because Mykonos is a Greek island but Miyoko’s is a company that makes plant based products. 😏
This recipe looks awesome. But whether the cat did that or not is purely rhetoric. Of course the cat did it.
My break from the crazy? I subscribe to newsletters about cooking, baking (cough) and gardening....even though I dont bake much anymore. Your recipes do look very tasty, you may tempt me back to the oven yet.
Until 2015 came around, I never, ever, thought I'd need to take a break from the news, of any kind. That first year after his escalator decent, was the worst Trump year for me. I felt like the media wasn't fully capturing the his legal problems w/ racism, discrimination, and foreigners (i.e. 1. the "C" he put on rental applications to prevent colored renters, 2. the disabled vet with a service dog Trump disallowed in his rental, 3. the ties to Russians - Felix Sater, Arif and Tamir Sapir aka Sepiashvili and his son Alex, and the fact that they did business, Bayrock is one, and owned units in Trump Tower, 4. Trump was full equity partners with Bayrock, it wasn't just his 'brand'. 5. Bayrock: "Defendants are accused of knowingly making false statements and causing loss of tax revenue to the state and local governments by failing to account for $100 million of income arising from certain real estate developments."
Sound familiar? I don't so much avoid the news, as pace myself by taking a break and baking Almond Chocolate Chip Cookies, and not stressing about how other people weren't as freaked out about the liar in-chief-to-be as I was. By the time the 2016 election day rolled around, I knew he was going to win. Being tired of feeling overwhelmed and unable to sleep, that's when I decided to chill out. So, none of the events between election day, to "the destruction of the administrative state", to J-6th and to this very day - none of it is surprising to me -- and all I can do is put in my two cents and step back. Trump is not worth getting an ulcer or worse. Maybe it's just age, but I prefer to be in control of my emotions, not Trump.
https://nymag.com/news/features/45591/
http://billmoyers.com/story/donald-trump-story-youre-not-hearing/
So, we’re into Shakespearean sonnets, huh? What outlandish words will be next? 🤣
Lately I’ve started my morning with Joyce Vance Substack, weather radar, a quick look at Facebook (to check on friends with health issues), but don’t turn on tv until Joe is over. I can’t take him or her anymore.j
My wife has a Scottish shortbread cookie with her morning coffee. I need to make these for me.
I'm not vegan, or allergic to eggs, but recently I started using Bob's Red Mill egg substitute. I forget what's in it--some tapioca flour, some kind of starch, and while I wouldn't use it in something like lemon curd, it does pretty well in baking. With the price of eggs, and trying to use less, as well as have some recipes for a friend who is allergic to eggs, it's a pretty good substitute in baked stuff.
When the TV gets overwhelming, I either turn it off or find a women’s sport to watch. I watch morning Joe too, but can’t stand them all talking at once. “The View” started that talking-all-at-once format. My hearing aids dislike it. I am better entertained and better informed by subscribing to Substack. Wow you know Joyce Vance? I’m hugely impressed. She keeps me sane! Comments on her Substack are most fun.
I will try these cookies. I am trying to solve the problem of my cookies being too crunchy. I made oatmeal cookies. The recipe was essentially the box recipe + raisins, chopped pecans, and a cup of flaked cereal (in addition to the oats). Mom always added a cup of flakes to her cookie dough, I guess to make it go further, but might make them dry? My husband eats them anyhow, but he likes them chewy on the inside. Any suggestions?
I love using almond flour in baking. I can’t wait to make these. Any substitute for honey or is it possible to leave it out?
Just made a batch. Quite yummy
I have to put off the news some mornings. I wish I had Britbox…. And lots of other providers
These cookies sound amazing.
Marissa! Yes - this is like gluten free version I adapted from your perfect chocolate chip cookie! I make a low carb gluten free version for low carb me and T2D hubby who we got off insulin. For sweetener, I use 1/2 C chickory inulin and half cup allulose, plus tbsp maple syrup. This is the recipe from your recipe. Really good! Melissa's Chocolate Chip Cookie adapted gluten free/ low carb
1 cup fine almond flour
1/2 cup cassava flour
1 cup almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon course Celtic Sea salt
1 stick (4 ounces) unsalted butter, cut into 8 pieces
1/2 cup chicory inulin
1/2 cup alullose
1 tbsp maple syrup
1 egg, plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup of dark chocolate chips (TJ's dark chips or Lily's sugar free)
1 cup chopped pecans
1/2 teaspoon freshly ground cardamon (optional)
How to:
In a medium bowl, combine the almond and cassava flours, the baking powder, baking soda, salt and cardamon (if using). Whisk to combine and to remove any lumps.
Using a stand or hand mixer beat the butter until it’s softened, about 2 minutes. Add both sugars and maple syrup. Continue to beat until light and fluffy.
Scrape down the sides, add the egg and egg yolk and blend until mixed and no longer sloshy. Add the vanilla and blend.
Add the flour mixture in two parts. Scrape down the sides between additions and mix until just blended. Add the chocolate chips and walnuts.
If you’re desperate (no judgements!) you can bake the cookies now, but it’s preferable to let the dough chill in the fridge for a few hours.
When ready to bake, preheat oven to 350 F, and line two baking sheets with parchment (or grease with butter).
Roll the dough into 1 1/2 tsp balls. The cookies will spread about two inches, so space them accordingly on your baking sheets. Bake for 13 to 16 minutes until light brown and lovely. Let rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
Variation that was really good:
1/2 C Tiger Nut flour
1/2 C Oat Flour
I cannot do television or radio in the morning, preferring written news delivery that allows me to properly dose. 😉 More significantly, I start every day with a 20-minute meditation and brief contemplative reading. This sets the tone for my entire day. If I have time before my morning walk or yoga class, I read Heather Cox Richardson’s "Letters from an American" and Joyce Vance’s Civil “Discourse” and skim Axios’ A.M. edition.
Oh, yum…any suggestions for Passover?
I had one of those huge bags of dark chocolate chips in my hand yesterday, thinking about what to bake so we have something to munch on over the weekend. Then I wake up this morning and see Marissa's email -- almond. chocolate. -- need to try these. Not because I am vegan, but because, it's almond and chocolate. We do have vegans, and semi-vegans as friends and family, so I'll pass the recipe around. The only thing I am going to slip in is a tablespoon of diastatic malt powder. I don't bake without it. I even put some in pancake and waffle batters :)
I am definitely going to make this cookie recipe. These will go great with an afternoon tea. I just went to the local farmers' market and got hanging baskets and other plants to get my small apartment patio ready for enjoyment. I'll be sitting out there now, eat breakfast, watch the birds and the dog walkers (it's the Wid-west so most say hi), listen to music (air pods), drink my tea and read. I spend the morning reading various Substacks (Heather Cox Richardson, Joyce Vance, Dorie Greenspan, lawyers, political commentators, and literary commentators), and seeing what's going on in the world. Luckily, I'm on the autism spectrum so I don't get anxious or freaked out reading the news. I add my comments sometimes, but then I move on. I can't wait to see what soup recipe you give us.
I’m thinking you need a vacation from everything, not just a change in the TV channel, and a Greek island might be the place? Because Mykonos is a Greek island but Miyoko’s is a company that makes plant based products. 😏