I woke up this morning with the song another one bites the dust playing over and over in my head. Probably because my birthday was on Friday and there is nothing like crossing another year of the list of life.
It’s funny when we’re young we spend all this time thinking; I can’t wait until I’m older and then when we get there we would give our left arm to go back. Then it got me thinking about past birthdays and for sure the celebration of me turning 19 tops the list, and yes I did what all 19 year old girls do, I went to see men dance in barely there “sexy” apparel.
I don’t think that woman go to the rippers for the same reasons that men do, and maybe that’s a bold statement and I am completely off base here, but when the cowboy or the fireman start to gyrate on my lap the only thing I’m thinking is please back that ass up in the other direction as you’re kind of invading my personal space.
But the highlight for sure was on the Monday morning after where my whole dept. gathered to discuss jobs for that week, only today my boss had a very important matter to take up, a voicemail that he had received over the weekend. You know that feeling when you can feel your face turning red? Maybe a boy you like flirts with you, or a teacher asks you a question you don’t know the answer to. Well how about your boss playing a drunken rant where you go on and on about Cyrus the stripper and how nice his bum was.
Maybe if i’m giving my left arm to go back, i’ll take the Tuesday AFTER my 19th birthday.
Raspberry Thumbprint Cookies
Makes 12 cookies
1 1/2 cups almond flour
1/2 cup unsweetened shredded coconut
1/4 cup ground flaxseeds
1 tsp baking soda
1/4 tsp sea salt
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
6 tbsp all-natural raspberry jam
Preheat oven to 350°F and then line a baking sheet with parchment paper.
In a large bowl, combine flour, coconut, ground flaxs, baking soda and salt.
Then, on the stove in a small sauce pan, melt the coconut oil over very low heat and add the maple syrup stirring until combined. Remove from heat and mix in your almond and vanilla extract then pour into the dry mixture. The dough will be very sticky, but don’t worry this is normal.
Scoop the dough onto your baking sheet in 2-tbsp mounds. With your knuckle, press a dent into the middle of each, then fill each dent with jam, about ½ tbsp per cookie. Bake for 18 to 20 minutes, or until golden brown.
The cookies will be very soft at first, but will firm up as they cool. I like to pop mine in the freezer to speed up this process (i’m some what impatient when it comes to enjoying anything sweet) Top with a giant spoonful of almond butter and a sprinkle of sea salt.
I’d take one of these over Cyrus’ bum any day.