Hi there! My oh my, where did June go? I feel like I blinked and suddenly it’s July! Please slow down, summer. Summertime is always pure craziness with plans, but this summer just seems even crazier. Since I can’t seem to find the time to sit down and blog weekly, I wanted to share a few things going on around these parts lately, and share a recipe too while I had a few minutes.
Lately I’ve…been working constantly
I manage a seasonal ice cream shop, mini-golf, and barbeque restaurant (which I worked at for 7 years growing up), and along with management duties, I’m also the prep cook for the restaurant, so this all keeps me extremely busy. If you’re looking for me Thursday-Sunday, I basically sleep there. I absolutely love it but I am also absolutely exhausted when Sunday night rolls around. Monday is the new Friday in my book!
Lately I’ve…spent as much time as possible with my Nana
Brandon and I escaped reality for a few days last week and headed down to Cape Cod to spend time with my Nana at her cottage on the water. It was my favorite place as a child and still remains my favorite place today. The quiet, the serenity, the sound of the ocean, and having daily cocktails with Nana can’t be beat. Grandparent time is the best time in my book.
Lately I’ve…been loving ocean-side runs and outdoor workouts
Thanks to my second family living right on the beach and taking me in on a weekly basis, I’ve been enjoying ocean-side runs multiple times a week this summer. It doesn’t get much better than exercising with a view like this. I will never be able to express my love of the ocean enough.
Lately I’ve….been making these cookies:
I’ve made these 3 times in 3 weeks, so believe me when I say that these are addicting! They are now my absolute favorite gluten-free homemade cookie. Love, love, love. Thanks Sally!
Gluten Free Almond Butter Choc-Chip Cookies
Inspired by Sally’s Baking Addiction
-1 large egg
-1 cup almond butter at room temperature ( I used creamy, but crunchy would work too.)
-1/2 cup light (or dark) brown sugar, lightly packed
-1 teaspoon baking soda
-1/2 cup to 1 cup dairy-free chocolate chips (or any type of chocolate chip you prefer. The chips I used were mini, so I reduced it down to a 1/2 cup amount, which was plenty!).
1) Preheat your oven to 350 degrees and line two large baking sheets with parchment paper. Then, in a medium sized mixing bowl, whisk the egg.
2) Next spray a 1 cup measure with butter spray, and measure the almond butter accordingly. Then add the almond butter, baking soda, and brown sugar to the bowl with the egg. Mix everything together until thoroughly combined (this may take a few minutes). Then fold in the chocolate chips until combined.
3) Now form your cookies. Scoop the dough and roll it into cookie formation with your hands, one by one (using about 1.5-2 tablespoons of dough per cookie), placing them onto a parchment-paper covered baking sheet. Once the cookies are on each sheet, gently press down on the dough mounds with the back of a fork.
4) Bake the cookies for 8 to 10 minutes (no more than this). The cookies will probably look under-baked, but they will harden and be completely cooked in the next few minutes during the cooling process. Allow the cookies to cool for about 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
These are so addicting. I used dairy free chocolate chips, but you could truly put any sort of chocolate chip into these. Plus, I think slivered almonds would be a fantastic addition to this recipe, too. These are simply amazing to eat and so so easy to make. Thanks again for the recipe, Sally!
Have a great rest of the week, friends!
What have you been up to lately?
Have any new recipes to share?
What’s the longest bike ride you’ve taken? 22 was mine!