..So calming. Both eating them and baking them.
Life's been more hectic than ever as my college applications are being sent out and as I speak I'm working at the final weekend of my school's production of The Phantom of the Opera.
Needless to say, I haven't exactly had the time to devote to cooking or baking as of late.
This afternoon, however (TGIF!!) I got a few hours to bake some fantastic cookies! They came from a great vegan recipe from Happy Healthy Vegan Life. You can find the recipe below.
I used Canola Oil and a dash extra salt in the batch as the notes suggested possible (as did I use the whole wheat flower I hold so highly). I added a bit extra molasses (as I didn't want to open new Blackstrap Molasses and used the normal stuff, which is somewhat less intense). I also rolled them in extra powdered ginger/brown/cane sugar mixture and baked them for about a minute longer than the recipe specified.
They were the best vegan cookies I've ever made (they're really easy to make and come out very well. I love Vegan Cookies Invade the Cookie Jar but the recipes just don't cooperate with me...)
And in other news, my better half undergoing a transformation (again) to pescetarianism. How long will she last? Wait and find out...