Good morning from a sunny, 57 degree Boston! It’s going to be a beautiful day. I’m hoping to take a walk at lunch with some of my work friends (that means YOU Chrissy!) 😉
I’ll admit that I’m a “fair-weather” outdoor work-outer. LOL. I won’t go walking or boot-camping in the rain. Nope- I don’t wanna. I always try to take advantage of the outdoors when it’s nice out though. If the weather will stay like this for a while, I won’t have to rely on my DVDs so much.
Getting a walk in during your lunch break at work has so many benefits:
- Wakes you up- sometimes when I’m sitting at my desk for hours at a time makes me drag. Getting out in the sun and getting my heart pumping wakes me up.
- Fun time- you can either walk with a nice co-worker or walk alone and listen to music. Both make me happy.
- Burn some calories-any exercise is better than just sitting. My friend Chrissy and I try to walk up the hills around our work to make the workout a little more intense.
- Vitamin D- the body photosynthesizes vitamin d from the sun (some scientific process- haha); it’s beneficial for bone health and for boosting the immune system.
Now, why wouldn’t you go for a walk during your lunch break? 🙂
I love baking. You must know this about me by now. I’ll take any excuse to bake, really. One of my co-workers had a birthday last week, so I decided to make him cookies this week. He requested White Chocolate Macadamia Nut cookies. Not one of my favorites because white chocolate is not really chocolate. I like cocoa in my treats. They got rave reviews at work though!
White Chocolate Chip Macadamia Nut Cookies (allrecipes.com recipe III)
1 c. butter , softened
3/4 c. packed light brown sugar
1/2 c. white sugar
1/2 tsp. vanilla extract
1/2 tsp. of almond extract
2 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. macadamia nuts
1 c. white chocolate chips
- Preheat oven to 450 degrees
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egss, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Mix in the nuts and chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 10 minutes or until golden brown.
My choice of chips. I have the Reese’s chips there because I put a small amount of the batter aside to make some peanut butter chip cookies for my friend (Chrissy again!) who doesn’t like white chocolate chips.
Here’s a trick I read somewhere a long time ago and always use- when you’re going to put eggs in to a a mix of ingredients, break the egg in to a separate bowl first. Every once in a while you’ll get a bad egg. My aunt recently broke an egg open in to a frying pan and a whole other egg was in side of it. Like, shell and everything. Gross. It’s good to use a different bowl to make sure you don’t ruin your batter with a bad egg.
While I was baking, Teeny was keeping busy by licking the rain water off my umbrella. Who needs catnip when you can have rain water?
What a little weirdo. Hee hee.
Have a great day!!!