The Turner household is beset with a serious case of the winter doldrums. Oh, there have been charming evenings with cassoulet and candles and movies galore, but we are beat, my friends. Beat down by the cold Canadian weather man.
I've been trying to put together a list of fun for the last week of this endless-seeming month. Sure, there are readings and exhibits and happy hours to attend. I just hope we'll be able to force ourselves out the (warm, safe) house and into the (cold, cruel) world to enjoy it. Do I sound torn between a desperate need for engagement with the outside world and a paralyzing fear of freezing to death on a walk to the library?! I AM. Oh yes, I am.
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Well, what to say now? I'm giving you this recipe because I took a picture of the end result. Do you ever do that? These are really good though, swear. Hope it will provide some (almond) joy in these dark hours. The photo looks kind of cheerful at least, right?
Almond Joy muffins
You will need:
1 1/4 cup flour (I used Pamela's GF)
1/4 cup water
1/4 cup sugar
1 large egg
1/2 teaspoon almond extract
Handful each of chocolate chips, slivered almonds and shredded coconut
Mix all ingredients in a bowl. With an ice cream scooper, fill muffin tins 2/3 full. Bake 350 degrees for 18-20 minutes. Eat with a big pat of butter if you're feeling crazy, and thank God that even when you're grouchy, the marvelous combo of almonds, chocolate and coconut still has some kind of magic mojo.
P.S. Any Babysitter's Club fans in the house?! Enjoy.