A couple of weeks ago I purchased dark brown sugar on a budgetary whim, not remembering how it affects baking chemistry. Ever since then I have been enjoying deliciously rich and chewy almond butter cookies maybe just slightly too often. Today I stocked up on cashew and almond butter from Trader Joe’s and used what was left of my brown sugar in a cashew butter coco powder recipe. These cookies are particularly delightful with my special, non-proprietary blend of detox tea. Ha.
I also got an enormous ice cream scoop for dolloping the sticky dough from World Market for $8. Enormous because that was all they had, but also because it gives the cookies more of a bakery feel. But you would definitely want to flatten them; and because of the richness of the brown sugar, they’re borderline overly enormous. Overly enormous, or decadent depending on your body’s tolerance for dessert.
In other news I’m listening to a jazz playlist on Spotify as I manufacture this post because a new friend is on a quest to ‘induct me into the society of jazz appreciators.’ Apparently, there will be an exam. I do like Samba, so I guess I’ve got my foot in the door already.