Im Back!

I'm back!!

Did you miss me? I wish, but I can only make the assumption that everyone had been just as busy as I have the past month or so. What with school, a job hunt, night classes, my Sr. Studio Thesis art project! Yikes! Busy busy bee, that is me!

So, amid all the running about, to and fro to classes, working out (so i can eat sweets!) and what ever else I deem appropriate to put on my plate, I would like to say that I HAVE been cooking. Well...that's a slight fib...I have been COLLEGE cooking. I.E. simple noodles...boxed recipes...grilled cheese...simple salads...and what not. But the other day I baked COOKIES and BROWNIES! Can ya believe it! There is one downfall, I have not been keeping up on my photos of said food. So you can believe me without proof. I really did make this stuff! You can ask my Sr. Thesis class!

So, What did I bake you may ask? Well, I baked Ginger Raisin Oat Cookies, and Cinnamon Vanilla Brownies. And alas...the brownies were our of a box, but I added the cinnamon and vanilla to kick things up a wee bit! Since the recipes are very sweet and simple, I am not going to post them here...but do-NOTE: the Ginger Raisin cookies are the same as the Pluot Raisin cookies subbing chopped candied ginger for the Pluots. The brownies are just a boxed mix and add in two cap fills of vanilla extract and 1-2 tsp. cinnamon.

To make up for the lack of current recipes, I give you some of my wonderful Photoshop abilities and a recipe that I made over the summer for a reunion at the cabin. Without further babble from me...I give you....

~Chocolate-Covered Sunflower Seed Cookies~

1 c. unsalted butter, room temp.

1 c. packed brown sugar

1/2 c. granulated sugar

2 eggs, room temp.

1 tsp. vanilla extract

2 1/4 c. flour

1 tsp. baking soda

1/4 tsp. salt

1 1/4 c. chocolate-covered sunflower seeds

Preheat oven to 375F. Cream together butter and sugars. Add eggs one at a time, scraping down bowl in between additions. Add vanilla and beat for 30 seconds. In a separate bowl, combine flour, baking soda, and salt. Add flour mixture to butter mixture and mix on low until fully incorporated. Stir in chocolate-covered sunflower seeds. Form into 1 in. balls and place on a baking sheet. Bake for 8-9 min. Let cool for 2 min. then transfer to a wire rack.

*I found the chocolate-covered sunflower seeds at my local Trader Joe's (God how I LOVE that store!)

**When I made this, I realized that I had no eggs so I mixed the sugars, butter, and vanilla together and the flour, salt, and baking soda, but kept them separate. I put the butter mixture in the fridge (bad idea) and went to get some eggs. When I came home. I preheated the oven and took out the butter mixture with the intention to add the eggs and continue on, but it was too cold! So...I thought...preheating oven...cold butter and sugar...put it in the oven! So I did this, and to my amazement, it WORKED! And it came with the bonus flavor of slightly caramelized sugar! If you don't have the same problem that I did, I'm sure that the cookies will turn out wonderful regardless!

I LOVED these cookies...they are more of a crunchy, thin cookie, which is a good and different change of pace from the thick and chewy. The sunflower seeds add a little hint of nutty flavor as well. De-lish!

~Whole Wheat Pancakes~

My uncle makes amazing ww pancakes and they are a special weekend cabin treat! I don't yet have the recipe, but i know that they have egg whites in them...so they are semi-healthy right? Anywho...the best way to eat them is warm off the griddle with a light slathering of peanut butter and then a nice drizzle of warm maple syrup...only live once right? Simply AMAZING! I have always thought it tastes like a Reeses PB Cup minus the chocolate but sweet none-the-less!

Well, that's all that I have for now....thanks for being patient with me...and my lack of posting. Now that things are starting to somewhat get into a regular pattern...posting should increase...hopefully!

Much Love!