Chocolate Chip Honey Almond Shortbread Cups

I will fully admit it. This recipe was supposed to be a "muffin", but after misreading the recipe and adding way more flour than the muffins called for, I just re-invented it.

Frankly, I liked how they turned out. More on these in a bit.

This weekend has been spent at home - just me and the little man puttering around the house, as the husband has been helping a good friend drywall his basement. I suppose when he gets back later today he'll be wanting a home cooked meal, not sure if I have the energy.

We've been cleaning, cooking and doing a lot of this:

Sitting in mom's kitchen island, like its some kind of thrown. Really all you need in life is a good seat and your sippy cup right?

I've also been brainstorming the many things that NEED to get done before the little girl arrives. We need to switch their bedrooms, purchase a toddler bed, clean, organize, pitch, and maybe purchase some things in pink.

Yep, pretty sure everything we have is brown, blue and green. Sure which the garage sales were in full force in January!

Enough about my nesting...back to these shortbread cups. After eating one (maybe two) yesterday I thought these would be the perfect baked good for wedding or baby shower, or even a brunch.

Or if you're like me, a Saturday afternoon with nothing else to do.

Chocolate Chip Honey Almond Shortbread Cups

1/2 c. sugar

1/2 c. honey

1 1/2 sticks of unsalted butter, melted

1/3 c. chopped almonds

2 eggs

1 t. vanilla

2 c. flour

In a large bowl or stand-up mixer, combine sugar, honey, eggs, vanilla, butter and almonds. Fold in flour until just combined (batter will be thick - unless you'd like the muffin version and then just add 1/2 c. flour).

Spray 12 paper lined muffin cups. Fill batter in cups. Bake at 350 degrees for 25 minutes.

Great eaten plain or with a little butter. Little man approved!

Ever screw up a recipe, but it turns okay anyway?