almondcookieinstagramedit

 

This week I was Freshly Pressed. Again. And I’m incredibly grateful to WP for the exposure. I’m the type that can pick up a book, read it half way through, and then ditch it at the drop of a hat. I have a million interests and a billion ideas, and it’s not often that I stick with one thing for any great length of time. Now food and photography: that’s a different story. I’ve been interested in food since I was a kid, and obsessing over ‘taking pictures’ since first learning to master my old Canon point-and-shoot 8 years ago. The Blog is a perfect platform, a perfect canvas, for melding these two. It’s become part of my every week, how could I drop this project like I tend to drop so many books?! I couldn’t.

However, it’s readers and those who interact with your blog that make it worthwhile. If I’d spent a year blogging about food and life here without any following or sense of connecting with others- would I still be here? I don’t know. I see a lot of deleted spaces on WP. At first you feel silly, you don’t want to tell your peers about it. You write a few short articles and have no idea wtf you’re doing. One person likes your latest post. You say to yourself “how the hell does this work?!”, and “how the hell does so-and-so have 3,600 followers?!”, and then you hit delete. 

It takes time. A lot of time. A lot of doing and redoing. A lot of reading up. A lot of browsing other sites. A lot of searching your own mind to decide precisely what it is you’re trying to accomplish in writing a blog in the first place. Where do you want this to go? Who is your targeted audience? Are you using this as a way to build a portfolio for yourself or potential clients/employers? Are you using this as a way to connect with like minds? I asked myself a lot of questions while slowly getting myself into a niche, and gradually finding a ‘style’ so to speak.

You want a look, a feel, and a cohesiveness in your content. A common thread running throughout, that speaks to the reader about the message or ideas you came here to share. And it’s not to say that those things come right away, you develop them and decide upon them over time.

So what I want to say today, other than sharing some pretty healthy cookies with you, is: THANK YOU! Thank you for making this worthwhile for me. Thank you for always commenting and ‘liking’, and just reading along in general. In developing this site over the past year I’ve cultivated even more passion for the work that I do, and have come to learn about an entire community of people. A community of people who love food, love photography, and who love FOOD PHOTOGRAPHY! Food styling and food photography is an absolutely massive other world, one that I’m slowly delving into. I’ve learned about all sorts of opportunities for work and collaboration with others, within my own field. Opportunities that hadn’t even occured to me before I started this thing. 

So Thank You for the support. I’ve had a ton of fun with this project and don’t plan on stopping anytime soon. It’s my part time job now! Also Hello to the several hundred new followers I gained in the last 4 days- WELCOME! I hope you enjoy hanging out for a quick read once or twice a week as much as I do.

With all that being said, here’s the cookies:

 

Sugar-free, Gluten-free, Dairy-free Cookies, that taste GOOD. (Seriously!).  yields 12-16 small cookies

 

1+1/2                   eggs

1 TB                    honey

1 cup                   almond butter

1/2 tsp                 baking soda

3/4 cup                chopped, dried dates

 

-Preheat oven to 350 F.

-Mix first four ingredients with a spatula until completely smooth, then stir in the chopped dates.

-Refrigerate for 10-15 mins to firm up the batter, and scoop into balls slightly larger than 1 TB.

-Press the cookie balls half way down with a fork and spread them out on a baking tray lined with parchment paper or a silicon baking mat.

-Bake for 6-7 mins, rotate the tray, and bake for another 6-7 mins. (For a super soft cookie bake 6 mins and 6 mins, and 7 mins and 7 mins if you like them a little firmer.)

 

almondcookieinstagramedit

 

 

For more frequent food (and life) updates – follow me on Instagram.

 

Ciao for now Guys.

 

 

 

 

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Posted by:Ashley

13 replies on “Almond Butter Cookies. Sugar-Free, Dairy-Free + Gluten-Free! (…and a massive Thank You)

  1. Can’t help it… ‘mom… ehh home-made cookies, many people does’t like… ??? wrote about people from pokhara/nepal…

  2. I totally agree with everything you wrote. Blogging is a work in progress. It’s also quite a commitment for those who are open and willing to learn, discover and explore, even if it can often take a long time to reach some (any) sort of understanding…. Food styling and photography, yes a massive other world! Thanks for sharing your thoughts and these cookies!

    1. Good morning Martine!

      Yes, it’s true. It’s a huge commitment IF you find yourself really enjoying it, and wanting to expand and learn. I think those who don’t do it assume it’s a few minutes out of our day to drop a post online… But in all honesty my average post is an entire day of work. From planning the item you’re going to make, to making it, jotting down all the recipe information specifically and correctly, photographing the item, editing the images in Photoshop, and THEN sitting down to plug it all into WP and write something witty or interesting to go along with it…. At least 6 to 8 hours per post!

      Thank you for commenting, hope you guys have a great day!

  3. Hello Ashley, I found you via one of my dear blogger friends and in part out of my love of almond butter (hence I clicked on this post). I appreciate your thoughts about the process of blogging. It can be a hard thing, especially when success is so fleeting and subjective and elusive. We blog with the hopes that someone somewhere will read what we post and enjoy that experience, but promoting oneself can feel strange. Congrats on being Freshly Pressed. I’m not surprised when I see your beautiful photos.
    – Out of curiosity, what sort of camera do you use?
    – How did you get into blogging?

    I’m not wizard in the kitchen, but I do love me some good food. I look forward to browsing your array. 🙂

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