An enabler--er, friend came over Wednesday and we baked. I made the almond cream sticks and tried something new that was an instant hit: Chocolate sour cream cookies. Kind of like a soft sugar cookie, but with chocolate. I got the recipe off Recipezaar.com. Full instructions are there.
1/2 cup butter
3/4 cup sugar
1/2 cup brown sugar, packed
1/2 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (I used about 1 1/4 c organic dark choc chips)
The original recipe called for vanilla chips, as well, but I left those out. These were very good; dense, rich and not overly sweet. That and the use of brown sugar makes me suspect this is an older recipe (like: pre-seventies). The sour cream in this recipe makes up half the shortening (ordinarily there would be a full cup of butter to 2 cups sugar). This uses about 40% less sugar and adds the complexity of sour cream.
They make up a fairly thick, sticky batter and don't spread much as they bake. They were decent right out of the oven, but like most things with sour cream they were better the next day, and even better after that.
My Sparring Partner loved them. So did I; I ate six for breakfast the morning after I made them. That was good for an extra pound or four. I'd make another batch if I had a modicum of self-control.
I was intending to make a pound cake, too. I bought some dried Bing cherries and rehydrated them in a little orange & lemon juice, with a splash of almond extract. I figured I'd layer the minced cherry & almond comfit in the middle of a pound cake, but I got to feeling poorly on Thursday and let the project go. The cherries, however, have been marinating in the fridge and they are awesome. I've been eating them straight from the bowl. They're about gone.
Honeymooning is hard on the waistline. We've not been good little tai chi students. We haven't been training much. We've both put on a few pounds this month. Sigh.