Thursday, May 3, 2012
I'm starting a garden.
It's not time to plant them outside yet, but it will be soon. I don't have much of a green thumb, and the only saving grace I have is what I've learned from my dad.
These plants are like my babies. I'm afraid I'll neglect them, and I'm afraid I'll give them too much attention. My mom over-watered some of them and I nearly attacked her for it. Hah. She doesn't touch them anymore.
Note: Sorry for terrible cropping. I did this in a rush!
Is anyone else planting a garden this year?
I haven't been baking much, so I decided to whip up some cookies two days ago. They were gone by the next day. If that doesn't tell you anything, I don't know what will.
I used to love peanut butter cookies when I was a kid. They were probably my favourite type of cookie. I was—and still am—a peanut butter fanatic. Actually, I like almond butter better, but don't tell peanut butter I said that.
Yeah. I did this. And then I washed it down with a bunch of tea. Trust me, it is a very good idea.
Peanut Butter Cookies
Adapted from this recipe at myvegancookbook.com.
1/2 cup whole spelt flour
1/4 cup flax meal
1/2 cup coarsely ground rolled oats
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking powder
Generous pinch salt
1 tsp pure vanilla extract
1 tbsp peanut oil
1 tbsp applesauce
1/4 cup maple syrup
1/4 cup organic peanut butter (I used crunchy)
Preheat oven to 325 degrees. Line a baking sheet with parchment paper; set aside.
Combine all ingredients in a bowl and mix well. Drop tablespoon-fuls of the dough onto prepared sheets, about 1/2-in. apart (they will spread). Dip a fork in some water or sugar and press down on each mound to flatten.
Bake 10-12 minutes (10 for chewy; 12 for crispy). Allow cookies to cool for 10 minutes on the sheet before removing.
Yield: 18 cookies