I just wrote an epic post and when I pressed publish, it got deleted.
Ok. Let’s try again.
Thank you all for your sweet comments on my last post. It’s always hard writing from the heart to thousands of strangers but I guess its good practice for me for when the book comes out and I have to see my life on display at Barnes and Noble. Y’all bring a smile to my face—thanks for being so awesome all the time!
This morning I woke up craving cookies so I ate one at 7:30 and it was amazing. I think the secret to sugar cookies is the combination of confectioners and regular sugar, as well as using vegetable oil instead of butter. Oil keeps the cookies moist and gives them that “old fashioned” taste. Remember those big, soft cake-like cookies covered with frosting and sprinkles from the grocery store or WalMart? Man, I LOVED those cookies. Those cookies were my life. We brought them to every school event, football game or party. They are so not good for you. Well, these sugar cookies aren’t really “good for you” either but they are the closest substitute to those WalMart cookies that I can find.
The recipe is from here if you missed that last night!
What if I defrosted and re-whipped some of that brown sugar italian buttercream that I made last weekend and then topped the cookies with it???????!
My day just got brighter.
Anyways, for breakfast I had a waffle sandwich with almond butter and raspberry preserves with some Starbucks instant coffee.
I couldn’t fall asleep for the life of me last night and thought this instant coffee from the back of my pantry would assist me in getting out of bed this morning but it didn’t really hit the spot like I thought….
I might just have to go treat myself to a real cappuccino.