Today is my last Monday.
And if feels incredible. Ever since I gave my two-weeks notice at work, that heavy feeling that has haunted me for so many Sunday nights and Monday mornings over the past several months has been gone. No more anxieties about what crazy work politics or project stresses might come up that week. No worrying about today’s priorities and if they will get done. Really, it is incredible.
Now, that isn’t to say that I’m not feeling a new sort of anxiety. As I get closer to the launch of my new site and dare I say it, new life, things in that world seem scarier and more intimidating. Right now I’m set to launch two weeks from today and as that day gets closer new thoughts of self-doubt form every day. Maybe my cookies aren’t as good as I think. Maybe this shipping plan is completely wrong. Maybe my brownies are too fudgy to make it to California. Maybe I am just completely insanely nuts for leaving my day job and embarking on this new world. And that is only a small portion if it.
Leaving the corporate world to start my own business and work on something I am 100% passionate about is absolutely exciting, but it has its own nerve-racking elements that just come with the territory. And as much as they like to keep me up at night just a bit, I think that is a good thing. Because honestly, what better motivation is there to succeed than the fear of failure?
This Monday is the end of an old world and the beginning of a new me.
On a completely unrelated note, I made these cookies for my sister’s birthday a couple of weeks ago. I wanted to make a few gluten-free recipes that didn’t include any crazy ingredients. This recipe calls for almond meal which you can actually make yourself by grinding raw almonds in a food processor. Almond flour is finer and might even improve the consistency, but either way you should end up with a chewy cookie oozing with chocolate and how can that be bad?
Gluten-Free Chocolate Chunk Cookies
Makes 26 cookies
2 1/2 cups almond meal
1/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup packed light brown sugar
1 cup dark chocolate chunks
Pre-heat oven to 350 degrees
Whisk together almond meal, salt and baking soda in a medium bowl
In a small bowl, whisk together the melted butter, vanilla, and and brown sugar
Pour the wet ingredients over the dry and stir until combined
Stir in chocolate chunks
Scoop cookie dough balls with a cookie dough scoop (2 tablespoons each) onto baking sheets lined with parchment paper 1-2 inches apart
Bake ~8 minutes or until cookies are firm
Allow to cool before serving
Adapted from Une Gamine dans La Cuisine who adapted the recipe from Elena’s Pantry