Weekly Wrap Up: October 21st through October 27th 2018

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Books I’ve Read (clicking on the picture will bring you to Goodreads page):

A Nanny for Harry

Kiss Me at Christmas (Playful Brides, #10)

Stripped Down

Big Stick (Aces Hockey, #7)

Summoned to Thirteenth Grave (Charley Davidson, #13)

First Grave on the Right (Charley Davidson, #1)

Books with reviews pending (clicking on pictures will bring you to the Amazon page):

Kiss Me at Christmas—review coming October 31st, 2018

Kiss Me at Christmas (Playful Brides, #10)

Stripped Down—review coming October 29th, 2018

Stripped Down

First Grave on the Right + Summoned to Thirteenth Grave (Reread + Blog Tour)—review coming November 9th, 2018

First Grave on the Right (Charley Davidson, #1)

Summoned to Thirteenth Grave (Charley Davidson, #13)

Books with published reviews (clicking on pictures will bring you to the Amazon page):

Our Life in the Forest—review here

Our Life in the Forest

Big Stick—review here

Big Stick (Aces Hockey, #7)

Until We Are Free—review here

Until We Are Free (Until #1)

NetGalley Haul(clicking on the picture will bring you to the Goodreads page):

Watcher in the Woods (Rockton, #4)

Email Haul (clicking on the picture will bring you to the Goodreads page):

Stripped Down

Weekly Posts:

Weekly Wrap Up

Freebie Sunday

Music Monday

WWW Wednesday

Throwback Thursday

Foodie Friday

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Foodie Friday: Almond Sparkle Cookies

Image result for picture of foodie friday

It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.

Today’s recipe is:

Almond Sparkle Cookies

Almond Sparkle Cookies

(recipe and picture courtesy of Pillsbury. Click on the picture for link to the recipe)


Prep Time: 20 min

Cook Time: 9-12 mins**

Cooling Time: 20 mins

Total Time: 1 hour 5 mins**

Ingredients: 7

Servings: 38


Ingredients:

Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies**

1/3 cup roasted blanched whole almonds**

1/4 cup all-purpose flour

1/3 cup coarse sugar**

Drizzle:

1/2 cup powdered sugar

2 to 3 teaspoons milk**

1/4 teaspoons almond extract


How to make:

  1. Heat oven to 350 degrees.
  2. Meanwhile, in a food processor, place almonds. Cover, process with on-and-off pulses until finely ground**
  3. In a large bowl, break up cookie dough. Add flour and ground almonds. Stir with spoon or hands until well blended**
  4. Shape dough into 38 (1 inch) balls. Roll balls in coarse sugar. Place 1 inch apart on ungreased cookie sheets**
  5. Bake 9 to 12 mins** or until edges are set but not brown. Remove from cookie sheets to cooling rack. Cool completely, about 20 mins.
  6. In a small bowl, stir powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies**.

What I did differently in this recipe (the **’s):

  1. Surprisingly, cooking time was right on for this recipe. Which is amazing because my oven runs hot.
  2. I don’t think it took me an hour from start to finish. But I wasn’t paying attention.
  3. Normally I would have gone with Great Value or store brand sugar cookie dough. But I had a coupon (FTW) and got Pillsbury.
  4. I got sliced roasted blanched almonds.
  5. Used regular sugar because I forgot to get coarse. Worked just as well, though. Had no complaints.
  6. Used 3 tsp milk.
  7. My SO broke my food processor making laundry detergent (we make our own). So, I improvised. I took the smoothie attachment and used that to ground up my almonds. Worked great!!
  8. I used my hands. Also, the dough will look like it won’t hold together. It looked like sand but baked up great
  9. See #1 in this section
  10. I am not a good drizzler. Actually, this was my first time. FYI: a small spoon works wonders if you are going to do that.

Was it hard to make: No, it was pretty easy

How long did it take me to make (compared to the recipe’s prep+total time): About 45-50 mins

Did BK and I like it: Amazingly, yes. BK hates nuts in his food. Hates them. But he liked this. He said the almond flavor was not overwhelming and the cookie texture was perfect. I gave a bunch to my across the street neighbor and Miss R’s preschool teachers. Everyone raved about it.

More importantly, did my kids like it: Another first. Yes, they all did. Even Miss R, who is amazingly picky, thought these were great.

Will I make it again: Yes

Thoughts on the dish, after the fact: Fairly easy dessert to make. Would be wonderful around Christmas time.

The difficulty of the dish: Beginner