This is a Happy Story:
Somedays, life throws you a bone.
You put on a cute sweater, done-did your hair, a little perfume, look at your zit-free face and head to work.
You’re feeling good. Feeling Presentable. So you blair some George Michael at a stop light. Cool.
You go through your day. Smiling. Chatting. Shamelessly flirting with 80 year old Grandpas cause they are so dang cute. And face it, you love saying “Swell!” and “Aww, Gee” in real life conversation.
And then suddenly, out of nowhere, you look up-and there is this terribly (understatedly) handsome young man buying soup, donuts and coffee. Like normal people do. You like his glasses, and his hair. No big. You’re totally professional. He smiles, you two talk about the weather. or something. He hopes you have “a really nice day”.
He backs up into a display on his way out. Its just too cute. You consider running out after him.
So now you’re all sorts of giggly and distracted for the rest of the day. You go home, take a walk around a beautiful lake, pour yourself some wine, make this Amaretti Chocolate Cake for practice. Because, you figure, if he ever comes back, you’ll make it for him, and then he’ll never leave.
Sounds like a good life plan to me.
Adapted From Giada De Laurentis
- 3/4 semisweet chocolate chips
- 1 cup slivered almonds
- 1 cup amaretti cookies (about 3 ounces)
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/2 cup sugar
- 2 teaspoons grated orange peel
- 4 large eggs
- Unsweetened cocoa powder, for sifting
- Dash of Grand Marnier
Preheat the oven to 350 degrees F.
Grease a 9-inch springform pan with canola oil. Refrigerate.
Toast Almonds on a cookie sheet for 5 minutes or until lightly golden.
Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
( i had to use a double boiler because i dont have a microwave)
Combine the almonds and cookies in processo
r. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and liquor and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
Transfer the cake to a platter. Sift the cocoa powder over and serve.
delicious. oh…and here’s that sunset from that walk you took.