I have this problem sometimes. I am a hardcore perfectionist. I'm not sure exactly where or why I got it, but I have very clear memories of being a 10 year old kid rewriting pages of homework because the handwriting on the first draft didn't look pretty enough. What can I say? I was (am) a little bit of a freak. Isn't everyone in their own way?
Anyhow, recently I've been trying to battle the perfectionist in me and learn to ease up on things that can be eased up on. Because the issue with wanting every result to be perfect all the time is that it hinders your ability to experiment. And anyone who bakes or creates knows the importance of experimentation. I think I'm finally starting to get it down.
For example, when I choreograph things now, I try to purposely test out movements that feel strange in my body. I get myself into funny shapes and problem-solve how to get out of them. Some of the stuff I come up with is complete crap. But the things that work out? Gems. Original, quirky, interesting. Imperfect.
I'm slooowly learning how to let go not only in the dance studio, but in the kitchen as well. Sometimes I'll sit in front of the computer or flip through cookbooks for hours, looking for the perfect foolproof recipe to make with what I have on hand. Really though, you can't do that in Morocco. This is the country of a handful of this, a pinch of that. I had to have a talk with myself and say
Girl, loosen up. Throw some shit together and see what happens. It's not the end of the world if something burns or tastes funny. Que sera sera.
So I threw a handful of this and that into the food processor and WHO KNEW made these amazing crunchy almond cookies. And sure, even though they turned out absolutely delicious by themselves, I was feeling like that rainy evening was the perfect opportunity to be decadent and make some coconut dulce de leche , recipe á la my new friend Renee's blog- Will Frolic for Food.
Boy was that a good move.
Yay for spontenaiety.
Yay for experimenting.
Caramel Almond Sandwich Cookies
makes 16 individual cookies or 8 sandwiches
1 tbsp almond milk
2 1/2 tbsp coconut oil
4 tbsp brown sugar
1 cup rice flour
1/4 tsp sea salt
1/2 tsp baking powder
1 batch of coconut caramel (get the recipe at Will Frolic for Food)
Preheat your oven to 350º or turn the gas burner on low and grease a large cookie sheet.
In a food processor, combine the almonds, almond milk, coconut oil and brown sugar until the almonds are ground and everything is combined. It's okay if there are some larger almond pieces- it'll make the cookies have a nice little crunch. Add the egg and blend.
In a large bowl, mix the flour, salt and baking powder. Stir in the wet mixture until a sticky dough is formed. Roll the dough into small balls- about 1" wide- and flatten onto the baking sheet with a fork, making a criss-cross pattern. Bake for 10 minutes or until the edges begin to turn golden-brown.
Let the cookies cool for a good 20-30 minutes before generously spreading on the caramel and sandwiching them together. Eat, share, enjoy.