2015 better watch out. I’m coming at it full force. Not wasting a single second.
I spent all of last year working on my first screenplay. I’ve probably read it twenty times. It’s been reviewed by industry pros. I’ve used their (mostly positive) feedback to revise. And revise some more. And revise some more. After that, I revised it again.
Now it’s ready. Until someone suggests more revisions, but really, it’s ready. It’s already on The Blacklist, and I’m going to start sending queries to agents and managers. Hopefully it will be on the big screen soon.
I’m also revising my latest novel. Soon I’ll be querying agents about it too.
All it takes is one yes and everything can change. Hoping that yes comes very, very soon.
Plus, I already have plans for my birthday. And I never make plans for my birthday. But life is too short not to celebrate, especially when it’s with my fabulous friends to see my favorite comedienne, Kathy Griffin.
Oh, and I haven’t given up on match.com, even though I’ve had three not so good dates. You never know when love will strike.
I almost forgot. I’m making cookies too. Cookies that are gluten free, but don’t taste like it. Everyone gave rave reviews on these Hazelnut Chip Cookies when Dad took the leftovers to work.
They actually came about as I was trying to use up some things in my pantry. Lots of Bob’s Red Mill’s fabulous Hazelnut Meal give these cookies great soft, chewy texture and that distinctive nutty, sweet hazelnut flavor.
Then there are the pumpkin spice chips. The smell alone is intoxicating with all those warm spices. When combined with the meal, the flavor combination is out of this world.
If you don’t have hazelnut meal, feel free to use almond meal. And if you don’t have pumpkin spice chips, cinnamon chips are an awesome swap, but any kind of chip you like will work great and change the cookies up in endless ways. Tell the New Year who’s boss with these cookies!
1 stick unsalted butter, room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract or vanilla bean paste
½ teaspoon baking soda
½ teaspoon kosher salt
2 ¼ cups hazelnut meal
1 cup pumpkin spice chips
In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but feel free to use a hand or stand mixer. Beat in the egg and vanilla until once again light and fluffy.
Add the baking soda and hazelnut meal and stir until incorporated. Stir in the chips. Refrigerate dough for at least one hour and up to overnight.
When the dough has chilled, preheat the oven to 350 degrees F. Using a regular sized ice cream scoop, scoop batter onto a parchment lined baking sheet. Bake for 15-20 minutes until golden brown and somewhat set on top. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Recipe adapted from Bakerita