Lava, Cookies, and Cherry Squares

Would you like to see how Mike and Izabela Russell put my special opening jingle together on their live YouTube program, Free Jingle Friday? See below… and if you ever need a jingle, go to or watch their Free Jingle Friday program at 8:00 a.m. Eastern USA time zone!

This is a photo of Dave Hinman, host of WMT-AM’s Open Line program back when I was a part o0f it in 1981 in Cedar Rapids, Iowa.

OK, it’s time to share my PERFECT (and “healthy”) almond flour chocolate chip cookies. This was the small batch that I talked about today, coming from my Black & Decker toaster oven.

Here is the recipe! (Let me know what you think of them).

This recipe is a VERY SMALL batch. It can make up to 6 medium sized cookies. You can DOUBLE all of the ingredients to get a dozen or so. Incidentally, almond flour can be very expensive at normal grocery stores… but I found large 3 pound bags of almond flour at Costco for LESS than the price of a 1 pound bag at my local grocery chain!!!!

1/2 cup almond flour*
1 tablespoon oat flour
3 tablespoons brown sugar
1/4 teaspoon baking powder (aluminum free)
1/8 teaspoon baking soda


Mix all of the dry ingredients well in a
medium or large bowl.


Add: 28 grams (2 tablespoons) partially melted butter
2 tablespoons of Egg Beaters (or any egg white product)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Use a spoon to slowly blend the mixture.


Add 1/2 cup of semi-sweet chocolate chips.
Blend together with spoon.


Place mixture in refrigerator overnight,
or quickly cool in freezer for 30-60 minutes.


Use parchment paper on cookie sheet or aluminum foil
on which to place 5-6 balls of dough
(double the number if doubling the recipe).


Heat oven (OR toaster oven!) to 365°F.
Bake for 15 minutes. Cool & serve.


Thank you Helgi for showing us what the amazing Reykjavik sky looks like at 2:30 a.m. we approach the summer solstice.

Here is the GREAT English speaking newscast from Iceland called The Reykjavik Grapevine. The sound of the lava advancing can be heard toward the end of this episode:

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