I am not bubbly. I’m happy and upbeat but it’s usually jeans and a t-shirt, rock music and a ‘she walks mean’ kind of tone about me (no, that is not self proclaimed – promise). I have never been a matchy happy pony tail crimper seven layers of makeup kind of girl.
I did once have the pleasure of sitting next to one every day in a design class in college once.
She was so sweet and refreshing it hurt. Her hair bows matched her sunglasses that matched her shirt and so on down to her socks. I found her perpetual peachiness naive, but I never wanted to pop her perky bubble intentionally.
She did have the tendency to say really ignorant things all of the time (and I don’t mean that as rude, I mean that as ignorant).
The icing on the cake was the day she stood all perky and bouncy and asked the professor, “If you’re an Eskimo, does that make you Eskimonian?”
I laughed my ass off and explained it most likely made you Inuit or Yupik. I really, really wish I could record the question and play it for you because right now, you are thinking I am so mean, but her delivery really made it funny. Promise. You would have laughed, too.
I often think of that happy, bouncy girl and hope that she is still exactly that way. There was something blissful about her that I almost wish I could have.
Here’s to her perkiness, her unrelenting upbeat personality, and a chunky Twix cookie recipe that will make you smile.
Chunky Twix Cookies
from Sprinkled with Flour, adapted from Baking Illustrated
- 2 cups plus 2 tbsp all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 2 cups coarsely chopped Twix bars
Preheat oven 325°. Coarsely chop the Twix bars (about 1/4-inch chunks). In a medium bowl, whisk together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Gently stir in the Twix chunks.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 15-18 minutes). Do not overbake. Allow the cookies to cool completely on the baking sheet.
These chunky Twix cookies were so good that I made them twice in one week.
See, I can be perky too. 😉