Christmas Baking Week is upon me. I approach it each year with great alacrity, as Christmas Baking Week = Christmas Eating Week.
My bakefest generally consists of egg nog snickerdoodles, cream cheese cutout cookies, homemade chocolate suckers, caramel toffee squares, sugar ‘n spice cookies, white chocolate snowball cookies and of course, my $1,000 Almond Rocha. Not familiar with the latter item? Let me take you back, back, back to this infamous recipe’s christening.
About twelve years ago, I was having major problems with a certain tooth (that still gives me headaches toothaches today) and had pumped more than $1,000 into it. First, there was the root canal. Then the crown. Then the painful abscess. Then the retreatment surgery. Then the filling to repair the retreatment. I had just had what I thought was my final appointment.
Until I started my Christmas baking and made Almond Rocha. My first mistake.
My second mistake was thinking I could actually eat it. Innocently, I chomped down. The candy was harder, crunchier than I remembered. Now, I usually don’t make a habit of spitting out my food but something was REALLY wrong and so I regurgitated the particularly crunchy portion.
And what to my wondering eyes should appear? But my