Delicious Cookiewiches Make Me Happy

This morning I woke up a tad earlier than usual because I had an open interview to attend in Downtown Los Angeles.  Much to my surprise, I was really energetic and my mind and body woke up right away—as opposed to the usual 30 minute routine of having my quiet time and making breakfast all while having my eyes half closed like Garfield.  Hmm I wonder if anybody remembers that cat anymore…I feel myself getting old much too quick!

This fuzzy picture is yet another reminder that I should really open up the blinds even when I am in a hurry.

I felt nervous yet excited simply because of the fact that I’ve been having a difficult time regarding my job search.  Some of you may recall that many months ago I was looking for an open position as I had quit my old one with my dear student due to unknown living location, marriage, and some other personal reasons.

Let me tell you this.  Having a job is such a great blessing!  Sure, although I’m not currently employed, I have my fair set of duties and work to do, not to mention that I spend at least a few hours a day trying to send in applications left and right.  However, no one has gotten back to me and I’m starting to think that this is one of God’s ways of telling me something.  Hoho…He is so mysterious sometimes, but I really love that about Him.  So my words of wisdom today are, always be grateful and content in every circumstance. 

Right now I am going through a growth process in practically every area of my life.  Being in an uncomfortable place truly reminds me that living out of my comfort zone is where I want to be if it means changing for the better. 

Just before heading into the interview I snacked on half a banana to put my hunger at ease as well as the jitters.  I once heard that bananas help with feelings of nervousness and I think it really did the trick because I felt calmer afterwards.  With my application and revised resume (for the 100th time) in hand I confidently walked into the office.  Only to find out that they cut the open interview segment really short since they didn’t feel like many applicants were coming in.

Whoa…Confused.  Hopeful.  What?!  Aww but I beat the traffic.  Can I bribe you to interview me now?

Those were my thoughts currently running through my head. Was I upset?  No, because I believe that everything happens for a reason and besides, it takes a lot to make me genuinely upset.

But all is well because I can still go in next week, and just when I had a feeling that I should open my email, I got notice that another place is interviewing me in a few days.  Sweet!

To make that feeling of elation last even longer, I treated my tummy to some amazing Gazpacho soup from Urth Caffe.

I have always been curious about Gazpacho because I just couldn’t fathom the taste and texture of cold soup.  I finally took the plunge because after seeing beautiful Katie’s watermelon mint Gazpacho recipe (she’s such a creative girl by the way), I was ready to drool over something that I’d never introduced to my taste buds.

Taste buds, meet scary sounding food that tastes amazing and refreshingly perfect for summer.

Then I drove back to my area and stopped by Albertsons for a few grocery items.  I just couldn’t resist buying these cute bowls while shopping.

They would be so great for ice cream…and plus, they were only $1.50 each.  Hehehe.

On my last post I promised to share this fantabulous recipe, so here it is!  Don’t say I didn’t warn you that these are addicting and best of all, they’re filled with wholesome ingredients.

Hazelnut Cookiewich with Mocha Cream Cheese Filling {Gluten Free}

These cookie sandwiches contain hazelnut flour and millet instead of regular flour, which makes them extra nutty and full of flavor.  The espresso powder used in the filling makes this treat extra special–almost like a decadent gourmet treat.  One can easily adapt these to be vegan with the substitution of Tofutti instead of cream cheese. 

Makes 8 cookie sandwiches

Ingredients for Cookie

• 1 1/4 C hazelnut flour (I used Bob’s Red Mill)
• 1/2 C millet flour
• 1 TBSP arrowroot powder (found in spice section)
• 1/4 tsp sea salt
• 1/4 C+ 1/2 TBSP coconut oil
• 1 tsp vanilla extract
• 3 TBSP pure maple syrup
• 1 TBSP powdered sugar

Ingredients for Filling

• 1/4 C semi-sweet chocolate chips (or dark)
• 4 oz. cream cheese
• 1 1/2 tsp almond milk
• 1 tsp espresso powder***
• 1 tsp powdered sugar

Directions

1. A mixer is not needed for this recipe, but it can certainly make the process easier and quicker.  Now, preheat the oven to 350 F.  Grab a large mixing bowl and combine the hazelnut flour, millet flour, arrowroot, salt, and powdered sugar with a whisk.
2. Add the coconut oil, vanilla and maple syrup and combine with a wooden spoon until it’s thoroughly incorporated.  Line a cookie sheet with parchment paper.  Then grab the dough in about half the size of a golf ball and roll it with both hands.  Repeat this process as you lay them on the parchment and flatten them down to about 1/2” thick.  Bake for 12-14 minutes.
3. In a small microwaveable bowl, melt the chocolate chips in the microwave until it’s smooth in consistency.  Make sure to heat it in 15 second increments and stir each time to get it smooth.
4. In a separate medium bowl, mix all of the filling ingredients together.  Once the cookies are cooled down, fill them generously with the filling.

***I use espresso powder from Williams-Sonoma which is good for baking and cooking.  However, I haven’t tried this with regular espresso and I can’t guarantee it will come out the same.  I guess it’s worth a try though!

And dip it in soy milk.  So delicious and satisfying!

What interesting interview experiences have you had in the past?

In what areas are you wanting to be thankful?

Are you a fan of coffee and espresso flavored desserts?  Which one is your favorite?

-One of my all time faves is Tiramisu.  I would eat it everyday if it was a civilized thing to do.

Love,

Ellie <33

Tagged as: baking, food, Gluten Free recipes, God's provision, gratitude, healthy eating, protein, urth caffe, vegan