You know that time when your wedding dress finally gets delivered and you open the box at midnight because you’ve been at school all week and you just got home after going on a double date and eating your body weight in smoked salmon gnocchi? And while you’re frantically using scissors to open the box you’re kinda nervous because what if you don’t love the dress anymore/what if it’s the wrong dress/what if some other irrational fear comes true?
But then you open the box and you take it out and realize that it just might be the most beautiful thing you have ever seen? So you hold it up to you and are spinning around your house with it while humming Canon in D because you are just so excited and in love with the dress (and umm Andrew, of course). And then you start tearing up because you love Canon in D even if it’s cliche for a wedding…you just can’t help it.
So then you pull yourself together and put away the dress because you wouldn’t want to get anything on it and as you’re climbing into bed for the night you realize at some point you somehow managed to cut your heel on something and there is some blood. So you take care of that, get into bed, turn off the lights and then…wait.
When did that cut happen??! What if there is blood on your dress! So you jump out of bed and open your dress to find two spots of blood on the back…one the size of a penny.* ohhemmggAREYOUSERIOUS!?
So you run downstairs and with the combined power of a google search and a mom who is a veterinarian who deals with things like blood and white lab coats you manage to get the blood out. However the whole while you’re being uber dramatic and acting like the world is ending and repeating, “how did this happen?!” and being grateful that you’re not like Sara Thomas who believes in things like signs…as a stain on a wedding dress could be viewed.
So thanks to my mom, the stains are gone now but I don’t want to touch the dress until the wedding because I guess I’m hazard prone. Who knew? I mean, I know I burn myself with my curling iron everything single time I curl my hair and have fallen on my face more times that I would like to admit when I decide to wear flip flops in the rain and that time when I broke my wrist snowboarding on the Bunny Slope and then there was that one incident when I was playing baseball and got hit in the head with a baseball bat…oww.
So hmm, I think I quite-possibly-maybe-might be hazard prone.
One thing I did learn this week…
There is nothing my mom can’t do.
*this, unfortunately, is not an April Fool’s joke.
Salted Chocolate Chip Cookies Stuffed with Homemade Nutella
makes ~18 cookies
[oh so slightly adapted from Clean Eating with a Dirty Mind]
1 cup hazelnuts
6 dates, pitted and chopped
3/4 cup + 2 Tbsp light coconut milk
1/4 cup unsweetened cocoa
1/4 tsp vanilla extract
1 heaping Tbsp honey
1/4 tsp sea salt
Preheat oven to 350F.
First you need to remove the skins from the hazelnuts. Roast the hazelnuts in the oven for ~10 minutes, stirring frequently. Remove the hazelnuts from the oven and most of the skins should come off pretty easily. Remove as many of the skins as you can but if some skins are stuck on, don’t worry about it. About 1/4 cup of my hazelnuts still had skin on them.
In a food processor or Vitamix, combine the hazelnuts and the 6 remaining ingredients. Process/blend until the mixture is smooth and resembles nutella. This took about 5 minutes of alternating blending and stirring. If you don’t have a high powered blender, I would recommend just buying nutella or a hazelnut-cocao spread.
Line a baking sheet with parchment paper. Use a teaspoon to scoop 18 smallish balls of nutella onto the parchment paper (you WILL have leftover nutella). Place the nutella balls into the freezer while you prepare the cookie dough. Freezing the nutella into small balls makes it much easier to stuff the nutella inside the cookies.
Chocolate Chip Cookies
1 cup almond flour
1 cup oat flour, packed
1/4 tsp sea salt
1/2 tsp baking powder
1 cup dark chocolate covered cacao nibs (or just use dark chocolate chips)
1/4 cup coconut oil
1/3 cup honey
1/2 tsp vanilla extract
[garnish: 1 Tbsp coarse sea salt]
In a large bowl, combine the dry ingredients (almond flour, oat flour, sea salt, baking powder, dark chocolate covered cacao nibs). In a separate microwave safe bowl, combine the honey and coconut oil and microwave until melted, ~30 seconds. Allow coconut oil/honey to cool slightly before you combine it with the egg. In the bowl of an electric mixer, add the melted coconut oil, melted honey, vanilla extract and the egg. Whisk together for ~30 seconds. Slowly add your dry ingredients to your wet ingredients stirring after each addition.
Roll the dough into a ball, cover and place in the freezer for 20-25 minutes.
Remove cookie dough and nutella balls from freezer. Preheat oven to 350F.
Line 2 baking sheets with parchment paper. Take a small ball of cookie dough and flatten it into a pancake shape. Place a cold nutella ball in the center of the flattened cookie dough and gently roll up the sides of the cookie dough around the ball of nutella. The nutella shouldn’t be visible at all. Roll the cookie dough into a tight ball and place onto the cookie sheet. Using your fingers, flatten the cookie…but not so much that the nutella center oozes out. Continue making nutella stuffed cookie dough balls until all the dough is gone. If your cookie dough or nutella balls get too warm and are hard to work with, put them back in the freezer for a couple minutes to allow them to harden up.
Bake the cookies for 12-14 minutes or until the bottoms just started to turn slightly brown. Sprinkle the tops of the warm cookies with coarse sea salt and slightly press the sea salt into the cracks in the cookies. Transfer cookies to a cooling rack and allow them to cool for ~5 minutes. If you let the cookies sit for a day, they get even softer and doughier. I highly recommend it.