I think a lot of people had antsy dogs on their hands today because the park was hoppin’! We headed over to the less-crowded side of the park for several rounds of fetch.
I had a great time talking with some of the other dog owners, particularly a couple who also owned a vizsla. It’s nice talking to people who totally relate to the craziness of your dog and understand the breed so well. It seems like vizsla owners always have funny stories to share.
While at the park, I also fell in love with a Boston terrier puppy that had the most effervescent personality.
I wanted to take him home! He was a tiny little thing but had the biggest heart and wanted to love on everyone and play with every dog… especially the big ones.
I am a large dog lover at heart, but something in me bursts with love when I see Boston terriers, pugs or French bulldogs. I think they’re so cute because they look so darn goofy.
After our time at the park was over, I had one thing on my mind… Cookies! Yes, again.
The cookies I made last night were good, but there was something a little off with the moistness and I was determined to change up some of the ingredients to see if I could fix the issue.
I think I succeeded, because these cookies were great!
Wheat Germ Brown Sugar Cookies
Makes 10 – 12 cookies
- 5 tbsp. butter, softened
- 1 egg
- 1/2 c. brown sugar, packed
- 1/2 tsp. vanilla extract
- 1/2 c. wheat germ
- 1/2 c. flour
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper or spray with cooking spray
- Mix butter, sugar, egg and vanilla
- Combine wheat germ, flour, cinnamon, salt and baking soda
- Slowing mix wheat germ mixture into the sugar mixture until everything is combined
- Drop dough by rounded spoonfuls onto prepared cookie sheet, leaving ample room between dough for cookies to spread
- Bake for approximately 8 minutes, cool and enjoy
I think these would be delicious with a bit of ice cream smooshed between two of them. Dessert tonight, perhaps?