My day was fine but ended in a tangle.

Exercise:

I got up this morning wondering where I wanted to run my 7.5km mission. I decided on a local lake that was more than that, but figured I’d do the whole thing anyways using 4 and 1 intervals. My walking buddy had breakfast plans so I headed out on my own. It wasn’t as busy as I expected, but was wonderfully shady most of the way around. I don’t know how I did it, but I managed to lose 250m of the path🤪?

Oh well, I was slow, but got the 10km done:)

This evening I got out for a walk up the hill I live at the bottom of. I managed a 6.7km loop. Hopefully this exercise and a better eating day will get me back on track. I feel like all I’ve done lately is eat!

Baking:

It’s sure a good thing I read Emma’s blog this morning as I had managed to forget that I needed to bake today! The fantastic bake a long is hosted by Tracy and is one of my favorite days of the month!Kate was the star baker this month and chose shortbread cookies. Shortbread cookies were one of the first recipes that my nan introduced me to baking when I was a child and I have to admit I’ve been avoiding them (much to my dad’s sadness) since I can’t bake with real butter. I just don’t think they will ever live up to my Nan’s. This recipe was different from what I’m used to. First it had more flour in it than I am used to and it had a much lower oven temperature and longer bake time.

The recipe was super simple and can be found Here. The recipe took no time to come together. The changes I made were to use 3/4 cup of Earth Balance Vegan Butter Spread and I used a combination of xantham gum, buckwheat flour, sorghum flour and arrowroot starch for the flour the recipe called for. Otherwise I followed the recipe closely. They did turn out, but they don’t melt on your tongue like my Nan’s did. I think I will try her recipe as I feel like there’s too much flour in this one.

I got two dozen cookies out of the recipe and they are safely in the freezer where I can’t eat them all!

Knitting:

I have spent a lot of today knitting the sleeves of my sweater. I have gotten very close to the end- only have about 1/4″ on each sleeve before I start the ribbing. Unfortunately I have a big tangle of yarn:( This always seems to happen when I’m knitting from both ends:) Where is my mom (the expert knit detangler) when I need her?

Well I’m going to do my rug time while watching a movie, so I’ll talk to you all tomorrow!

Have fun!

AJ

27 thoughts on “The Fantastic Bake-a-Long: Shortbread

      1. I do, but I don’t even know what my name is on there to tell you how to find me. I’ll have to go looking

  1. My mom used to always make her butter shortbread cookies at Christmas … she had one she called “breakers” which were odd-shaped chunks of pure shortbread, and drier than the other kind which were buttery and dainty, and she took a fork to make a design on top and put a red cherry in the middle. It’s been about a decade since I had shortbread and in later years we just bought “Walker’s Shortbread” … pretty darn good.

    1. My grandma’s shortbread was amazing so I’ll have to perfect my version before I try feeding it to anyone in my family! Baking is a big tradition around Christmas!

      1. I’ve really never baked but my mom made her Christmas goodies every year and I’d come home from school or work and “samples” sitting out and the rest packed away in Tupperware or cookie tins, or fridge – the guy at the gas station lived by himself and always got a plate, as did my boss with samples of all the goodies. She used to make mini tarts for the holidays too. They were good too – pastry made with butter and cream cheese, so melted in your mouth. The baking and cooking genes stopped with my mom – I have none. 🙂

      2. Lol I’m not a great baker, but I do enjoy it. I used to have to put notes on things to keep my brothers from eating all the baking.

  2. As always I’m so impressed with your recipe changes 😊 I forgot to mention that I pretty much never use butter, I use olive spread instead and find that it works quite well too! I think the hardest for me would be to replace the flour but you’re always doing a great job with it 😊

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