Wow, Mom, it’s been too long since I’ve updated! This post is old news because I made them in September for our company picnic. Sorry.
I thought these would be fun. They weren’t.
The recipe calls for blanched almonds, so I looked that up. Supposedly, this is what you do:
This was not as easy as “sliding.” It hurt my thumbs. A lot. I ended up putting them back in the hot water and then it became a little easier.
Who knew one cup of almonds can cause so much pain?
I love doing this.
Oh, look there. It’s my bottle of Method pear ginger spray. It’s amazing. (FYI – I’m not sponsored by Method, but would love to be!)
I was worried because the chocolate was hot and the rest was cool, but that was a stupid worry. Nothing happened. I should have been more worried about how messy my kitchen was.
Um, I don’t think this is ready. The dough stuck everywhere.
Ugh, back in the fridge.
Take two: This is better.
Did I mention this recipe contains sugar?
WAIT! Why is the powdered sugar melting? These aren’t pretty!
And the next batch melted! This isn’t going well.
I considered not bringing these to work in fear that my blog would lose popularity.
I didn’t have to worry about that because I discovered that it was blocked by IT!
Thumbs down to my aching thumbs (F you, almonds) and to being blocked.
I got: 50-something
Start time: 8:00
End time: 11:35 (3 hours, 35 mins)
Martha’s estimated time: 1 hour, 30 mins (Yeah, this one sucked.)
What did I learn?
- Blanching almonds is difficult.
What do I need to learn?
- Why was that dough so sticky/melty even after refrigerating it a few times?
- Why did the powdered sugar melt? Martha’s look so pretty.
- How did I accidentally bake a holiday cookie in late Summer?
At least a few turned out looking good. The reviews were mixed.
So, did you miss me? Leave me some comments/love. Thanks!