Greetings readers! If you are like me and live in the Northeast, chances are you are hunkering down due to Hurricane Sandy, after purchasing water and food supplies to last a couple of days and possibly don't have work tomorrow and jury's out for the next day. So what better time to try a new recipe and post? Especially since my blog is nine months old today.
What recipe to try? Once I realized that I did not buy any dessert to weather the storm, I wondered how long I could last without some sweets.
In addition, I also felt like Mr. Delish and I deserved a treat after running our very first 5k this weekend. Especially Me. Here's why.
I read the instructions on using the racing chip on my shoe. Really, I did. Also, a volunteer and Mr. Delish told me I had to step on this steppy thing to start my time. Still, once the little horn thing sounded, with all the excitement of the race, when we all started moving towards the steppy thing, what do you think I did? I stepped over it.
Why would I do that? My instinct of self preservation tells me to avoid obstacles as I am unfortunately accident prone. A frozen bagel. A Dannon yogurt. My bathtub. A mosquito. Pretty much anything might be a source of injury for me but especially things I could trip on.
I realized my mistake a few seconds out and tried to make a split second decision about what to do. I thought at least I'll know my time. Then, I thought it would be awful to finish the race but be marked last. So I turned around only to face a wall of people running toward me (some of them going, "What is she doing?" "She's running the wrong way." "Oh, she forgot to step on the thing." Undeterred, I quickly stepped on it and ran away from those people. I was sure I stepped on it with at least my left foot. Mission accomplished...
A few minutes later, this thought hits me, what foot is the racing chip on? And the answer was, my right foot. Totally demoralized, I continued my run, thinking the whole time that even though there are people behind me I will likely finish last. Trying to be an optimist, I thought about the fact that I was timing it with my watch but then thought, it's kind of how people ask if a tree falls in the woods and no one hears it, does it make a sound? And I thought it was an analogous situation. And I did pray what Rick Warren calls one of those "microwave prayers" for help, even though I know God always has way more pressing business to attend to besides the 5k.
When Mr. Delish and I reunited at the finish, I told him my tale of woe. He told me not to worry about it since there was nothing I could do about it anyway. Then, after we each had a bottle of water and cooled down a bit, he noticed that people were congregating by a big list; stats had been posted. I was soooo nervous thinking that I would be listed dead last....and I wasn't! My chip time was listed and it was under 10 and a half minute miles. Not withstanding the above, I ran a race that I can be proud of. However, there is also room for improvement. I'm up for the challenge.
So anyway, not for nothing, but after all of that, I really felt like I deserved a cookie. Maybe even two. So I decided to make these almond butter chocolate chip cookies. Ever since I saw the recipe, the flavors had been calling my name. Before I even saw this recipe I had almond butter in my fridge, which indicates that this recipe and I were meant to be.
Overall, I thought these were tasty (as did Mr. Delish) so I am definitely looking forward to eating more of them for a few days. The best way I can describe the cookies is that they were soft with a light peanut butter-like flavor. I am thinking about trying these with white chocolate chips next time.
Almond Butter Chocolate Chip Cookies as seen on Cooking Actress and Yummy Mummy Kitchen
- 1 1/4 cups of flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 Tbsp butter
- 3/4 cup of almond butter
- 1 cup of brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 c of dark chocolate chips or morsels
1. Preheat oven to 350 degrees and prepare a baking pan with parchment paper.
2. Mix flour, baking soda, baking powder, and salt in a medium bowl.
3. Mix butter, almond butter, and brown sugar until light and fluffy.
4. Add egg and vanilla to the large bowl.
5. Gradually add dry ingredients to large bowl.
6. Add chocolate chips.
7. Divide the mixture in balls approximately 1 - 1 1/2 Tbsp in size.
8. Bake cookies for 10 - 12 minutes, rotating the tray at about the halfway point.
9. Remove the cookies from the oven and let them cool to room temperature.
Yield: 30 cookies