Ten in 10 Update 2 and Jam Drops

Well, another week done and it's been really up and down. We had some sad news on Thursday when we found out my uncle (Dad's brother) passed away suddenly overnight. Totally unexpected and I still can't believe it.

I'm the sort of person who cooks and cleans when I'm upset so the house looks great and I made some yummy cookies which I will get to in a moment.

First an official update for Ten in 10...

Things I did well this week:

1. Exercised 5 days out of 7. I was aiming for 7 days this week but overslept 2 mornings after being up a few times in the night with Oscar.

2. Switched workout dvds. The old one was becoming too easy so I guess that means my fitness is improving!

3. Weighed myself once! Lost 0.6kg which I am really happy with.

Things to work on for next week:

1. Eating consciously/watching portion size. I ate 4 jam drop cookies before I even knew what I was doing. Oh well.

When the urge to bake struck I was going to make Moogie's chocolate-filled poppyseed cookies but I think my poppyseeds were rancid. Ugh.

But I love these jam drops. Very homey and comforting. They are really sweet though so I would use only dark chocolate and a tart jam or marmalade. The flavour is more mellow the second day but they don't hold together as well. That's if they last that long!

Jam Drops/Choc Drops
Recipe adapted from Modern Classics #2 by Donna Hay, p18

180g (6oz) softened butter
1 cup caster sugar
1 egg
1 ts vanilla essence
2 cups plain flour
1/2 ts baking powder
jam and chocolate melts to decorate

Preheat the oven to 180 degrees C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the egg and vanilla and beat well. Stir through the flour and baking powder and mix to a dough.

Roll tablespoonfuls of mixture into balls. Place on a baking tray lined with non-stick baking paper, allowing room for each biscuit to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent.

Fill the hole with jam (preferably something tart like raspberry or rosella) or a chocolate melt. Bake for 10 minutes or until golden brown. Remove from the oven and add a little extra jam or another chocolate melt to each biscuit while they are still warm. Allow to cool completely before serving.

Makes approx 30 large or 60 small biscuits.