This link surprised me with the information available for writers. It’s always a good thing to double check before entering contests or submitting work for anthologies because the expenses can add up and if you’re like me money doesn’t grow on trees. I was surprised at how many bogus contests there really are.
I’m on round 82 the last round of part 12, I’ll post a picture when I’m done. I am very pleased with the turquoise, teal, and burgundy together. I’ve decided to do a hat and scarf in the three colors for me.
I made cinnamon macadamia scones and cranberry macadamia scones for the guests this weekend for breakfast. The fresh fruit is pineapple, strawberries, and honeydew melon. I also have Stonyfield French Vanilla yogurt. They shouldn’t be hungry.
For dessert in the evening, they have the choice of buttermilk sugar cookies, coffee white chocolate macadamia cookies, and double chocolate chunk cookies. I try to keep a varied selection on hand. My favorite of this week’s selection is the coffee white chocolate macadamia ones, they are so moist!
Here’s the original recipe by Cindy. I never follow any recipe to the letter, it’s just me. I’m not a huge fan of almonds so I substituted chopped macadamia nuts and I used white chocolate instead of the chocolate. I didn’t bother to toast the macadamia nuts either. I also increased the vanilla to 2 teaspoons because I am a huge vanilla fan. However, you prepare them they are divine and the perfect adult cookie.
- 3/4 cup blanched slivered almonds
- 1/3 cup instant coffee granules
- 2 tablespoons hot water
- 2 2/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- Toast almonds in oven for 10 minutes or until brown.
- Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
- Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer’s speed to low and slowly pour flour mixture into the butter mixture.
- Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
- Bake for 10 minutes.
“Memories may find me but they will always be behind me. I’ll take today over yesterday…any day ” unknown