Wow, this past week was extremely busy! I’ve been on the hunt for a new vehicle for some time now and Saturday I finally went out and took a test drive. It was difficult because I’m definitely an impulsive buyer. I. want. things. NOW. (especially shoes, but more on that later). When I got into the car and took a whiff of that new car smell… I was sold. As I drove around, I drifted off towards new car heaven, daydreaming of heated leather seats and navigation. The only thing standing between me and those pearly white gates? A hefty price tag and my hubby, who I realized, as I floated back down to earth, was seated sternly next to me. Bummer.
So after much pouting, whining, sulking, etc. all night long, I finally got to sleep and awoke early Sunday morning with my favorite activity at the top of my agenda: baking! I got my first official paid baking order that I fulfilled this weekend. It was so exciting! I got to make 36 cupcakes; half chocolate and half vanilla. I made four different frostings to top the cupcakes and bought some super cute decorations. And the best part? After all was said and done, I actually got to send the cupcakes away!! No worrying about finding people to eat them so they wouldn’t go to waste and definitely no worrying about me gobbling down 5 cupcakes in one sitting. Although Phil would have appreciated the latter much more. Sorry Phil.
Sadly, my recipe for you this week does not have to do with cupcakes. Instead, it’s cinnamon shortbread cookies! These are delightfully refreshing. If chocolate isn’t your favorite thing in life and you enjoy lighter desserts, this is for you! Now don’t freak out when you read the ingredients… I’m going to warn you now. The cookies contain cornmeal. WHAT? I know, it’s weird. Trust me though, when you bite into these you don’t taste cornmeal. You taste cinnamony, buttery goodness. Mmmm. Go now, try them for yourself!