Today had to have been a really strange day in the emotional expression department. Everything started off with a one-way heated argument, me mostly doing the arguing, NaOH reading the texts. Hours later, NaOH called me, and heard me out. This discussion turned into a conversation about how I like to be spoiled, attention-wise that is. When I'm in a relationship with someone, in this case NaOH, I give the person I'm with a lot of love, care, and attention. I'm very detallista; I forgot how to say that in English :) Since I'm making the effort to make that other person happy despite so much distance between us, I think it's natural to expect the same treatment in return. NaOH has been lacking in this department. His excuse? He's always been that way. The discussion ended with an agreement: he would try to be more caring and express his feelings more. End of angry Steph, beginning of hopeful Steph. A couple of hours later, the new NaOH surfaced, and I showered with attention. I got to admit, I loved it. It made me feel super loved, super cared for, and just down-right good. As the day went on, I just felt happier and happier, and now, I finally plateaued. I'm a little scared to hope that he'll continue improving himself, but I know no one can change anyone else. Only that person can change himself. For now, I'll just comfort myself with knowing that at least he's trying... for today at least. To aid in my comforting, this dessert comes to the rescue and with damn good reason: it's name technically means "pick me up."
adapted from: Nestlé Best-Loved Recipes
makes 6 to 8 servings
16 oz Pillsbury Ready To Bake Sugar Cookie Dough
8 oz Neufchâtel Cheese (1/3 less fat than cream cheese)
1/2 cup granulated sugar
3/4 tsp instant coffee dissolved in 3/4 cup cold water, divided
8 oz frozen whipped topping, thawed
1 tbsp Nestlé Toll House Baking Cocoa
1) Preheat oven to 325F.
2) Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong shapes. Place on ungreased baking sheets.
3) Bake for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4) Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee. Fold in whipped topping. Layer 6 cookies in 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies. Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.