I read that Super Bowl Sunday ranks second only to Thanksgiving in regards to food consumption. And if you are at all like me, you ate your face off yesterday and now you’re feeling the ramifications of overindulging.
Although I tried to exercise restraint while grazing the dishes that were strewn throughout my kitchen, I failed and quite miserably. I blame it all on the bacon wrapped jalapeno poppers – yep, it’s their fault, which is why I only make them about twice a year.
I religiously use My Fitness Pal to log my daily caloric intake and exercise, but once I hit 1,800 calories yesterday, I considered the day a wash and stopped adding in tablespoons of cream cheese and half strips of bacon. It almost seems wrong to post cookies the day after such a feast, but hey, this is My Baking Addiction – it’s what I do.
The base for these Toffee Almond Cookies is from the New York Times and has been featured on MBA in numerous posts because I find it to be pretty much flawless. In my opinion, it’s the perfect framework for a myriad of flavor combinations like Heath Toffee Bits and toasted, chopped almonds or caramel bits and pecans. In our house, it’s pretty much cookie perfection.
Whether you’re still in a food coma or ready to get your cookie on, I’m pretty certain these will be devoured, just be sure to have an ice cold glass of milk on hand – the cute, stripy straw doesn’t hurt either!
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