Loosing the links sidebar was a real adventure, folks.  Luckily someone on the WordPress message boards was able to help me out.  Turns out the coconut milk dinner rolls did me in!  Thankfully it’s fixed and I have most of the links back up.  The nature ones and “other” I’ve yet to reenter though.  Soon enough!

This is going to be a quick post–it’s been a long week for me, first six days of teacher training and all–but I just have to share a recipe that helped me get through the madness: Dark Chocolate Macadamia Cookies.

When I was up in Roanoke I attended the graduating students’ reading.  It was great to hear the graduating MFA students read (not so great to hear the college seniors read–I mean, some were good, but the majority read too long) and great to meet the current 1st years I’ll be studying with next year and the faculty members I hadn’t met before.  Even better is the fact that after every reading the department holds a reception with hummus, nuts, beer, and wine.  My ice cold Yuengling and macadamia nut popping kept me going after a day of 7 hours of driving coupled with a 2 hour long reading (my butt was so sore!!!).  A fellow I’ll call Leschenberg, a 1st year, gave me the leftover can of macadamia nuts and thus became my new favorite person.

While the nuts have kept me going this week, the nuts in a dark chocolate cookie were the real nourishment factor.  Ok, maybe just the happiness factor.  But I think that counts for a lot when one’s not happy because of certain circumstances.  Imagine a super dark, super moist, super rich chocolate cakey cookie topped with a large, salty, luscious macadamia nut.  Exactly.  You’re on the same page as me, right?

Dark Chocolate Macadamia Cookies

adapted from Vegan Cookies

1/6 c canola oil
1/3 c sugar
1/8 c soy milk
1/2 tsp vanilla extract
1/4 tsp almond extract
2/3 c flour
1/4 c cocoa powder
1/2 tsp baking powder
1/14 tsp salt
a couple of macadamia nuts

Preheat oven to 350°F.

In a medium-sized bowl, mix the oil, sugar, soy milk, and extracts.

Sift in the flour, cocoa, baking powder, and salt and stir until completely mixed. Add a bit more flour if the dough looks wet.

Shape into tablespoon-sized balls and place on a lightly oiled or parchment-lined baking sheet. Press a macadamia nut into the center of each cookie and bake for 9 minutes.

Makes 6-8 cookies depending on how big you make them.