Monthly Archives: February 2014

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Fire Alarms + Exams = …..?

Fire alarms + Exams = Madison REALLY needs Spring Break right now.

crazy-cat

Last night at 12:30-ish we had another fire alarm go off, and once again I was already fast asleep in bed. This time I was too out of it to remember to bring my scarf or hat and I suffered the consequences. My roommates also took it upon themselves to keep me awake while we waited for the 20 minutes to return to our nice, warm dorm. I’ve said this before- I can fall asleep anywhere. And I do mean anywhere. When my friend looked over and shouted, “Madison, are you falling asleep?” causing five sets of eyes to turn towards me, I couldn’t deny it. I was nodding off while standing up.

Then for the second part of that evil equation, I have two exams tomorrow in Supply Chain Management and OR. I’m feeling “eh” about both of them, so this post will be very quick. Pictures, words and I’m out of here, off to finish my flashcards and get (hopefully) a fire-free sleep.

Today I’m going to try and kind of follow the rules for What I ate Wednesday for once. Except I didn’t get a chance to take pictures of most of the main meals from my cooking weekend, just the good stuff. So I still sort of failed…

Come Saturday morning I discovered that not only were we out of coconut flour and almond flour at home, but also yogurt and bananas. BANANAS? That is basically my #1 favored ingredient for making breakfasts. With basically nothing I was able to scrounge around for some random gluten-free flours and came up with a pretty passable pancake recipe. I added blueberries to the batter and then to make them even more blue-rific I also added a blueberry maple syrup sauce to the top. They weren’t as fluffy as I would have liked because we were also out of baking soda (how do these people survive without me?). I’m going to do some future experiments before posting any official recipe.

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I’m embarrassed to share this next picture. Not because it’s hideous. On the contrary, I think they sound amazing. It’s because it’s another….

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 PANCAKE

On Saturday morning my brother had basketball shooting practice so I offered to make him breakfast before he left. Usually we make his pancakes with chocolate chips… However, you guessed it! We were once again out of an essential ingredient. Instead I found some peppermint Hershey kisses, broke them up into tiny bits and BAM. Instant success.

peppermint-pancakes-cooked-edit

I did make one non-pancake recipe for WIAW and that would be this Pina Colada Smoothie. It is is so incredibly easy, healthy and fun to make. Plus it’s delicious. I don’t care if we are getting another winter storm soon, smoothies are good in any weather.

 

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And that concludes my semi-following-the-rules WIAW for the week. Thank you to Jenn once again for hosting this link-up party and don’t forget to comment on the other bloggers who joined in!

I’m not sure if you will hear from me again before next Wednesday because my schedule also includes more exams next week too. Three weeks of straight exams is just way too much if you ask me. Unfortunately my teachers don’t really care what I think. Oh well! 😉

exam-cat

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Questions for you:

Tell me your equation for the week! _______ + _______ = how do you feel?

What is your favorite addition to pancakes?

Have you started drinking smoothies yet? Did you ever stop? Haha.

What is the first thing that you do when Spring comes around? Take a nice walk outside and soak up the glorious sun!

 

Paleo and Vegan Snickerdoodles

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As I mentioned in my Wednesday post, I did a lot of baking this past weekend. In case you missed it, I posted a Bacon, Egg, and Cheese Biscuffin recipe that is really easy to make and fantastic for heating up in the mornings for a quick breakfast.

Bacon, Egg, and Cheese Biscuffin (Grain-Free)

I also made a huge loaf of gluten-free banana bread. In the microwave. No eggs, no gluten, sweetened with honey or maple syrup… Even I’m surprised by how amazing it turned out. I made it on a whim Sunday afternoon before I returned to school and as the oven was already being used to cook my food for the week, I “had” to resort to my second favorite cooking machine. Okay, so the oven and microwave are probably tied for first. They both have their perks (oven-cooked food tastes better and the microwave is lightning fast).

Microwave Banana Bread

But you’ll have to wait for the banana bread until next week. Today I’m sharing an equally amazing recipe for snickerdoodles. Again, I took a big gamble in making these. The recipe was inspired/adapted in part from How Sweet It Is. I wasn’t really feeling up to going to my brother’s basketball game on Friday night (Actually I haven’t been for the past few weeks, but that is a story for another day/health update 🙁 ). Instead my brother, who usually goes to a friend’s house after his games, asked me to make him something to take. After much debate we finally agreed on snickerdoodles.

I turned to How Sweet It Is for the recipe and they turned out wonderful. One note if you make her version- take them out of the oven even if they don’t look done. They will harden up a lot and then they will be difficult to eat. No one likes cookies that scrape the roof of your mouth raw. If you do make the same mistake I do though, never fear because a quick pop in the microwave for 15-20 seconds and they are soft again. See? Microwaves ARE amazing.

After making the cookies; however, I realized that my parents would be wanting some too, and let’s just say that I feel better about giving white sugar and flour to my basketball-playing brother than my middle-aged health conscious parents.

So I revamped the original recipe making it completely unrecognizable but still insanely delicious. No need to thank me. 😉

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Paleo and Vegan Snickerdoodles

Grain/Gluten/Wheat-Free, Dairy-Free, Egg-Free, Vegan, Nut-Free Option, Paleo-Friendly

Makes 10-12 small cookies

Ingredients:

  • 1/4 cup ground flaxseed + 1/4 cup water*
  • 1/4 cup coconut oil, melted*
  • 1/2 cup honey* (use maple syrup to make this vegan)
  • 1/3 cup coconut flour
  • 2/3 cup tapioca flour*
  • 2/3 cup almond flour*
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3-4 tbsp granulated sweetener*
  • 1 tbsp cinnamon

Directions:

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Combine the flaxseed and water in a small bowl. Let sit for about 5 minutes to thicken.
  3. Now mix together all of your wet ingredients (including the flax gel) in either a medium-sized bowl or a food processor. Then add your dry ingredients up to the sea salt and mix well. I used a food processor to mix all of the dough together so this was very quick, but mixing by hand will work just fine.
  4. In a separate bowl combine the 3-4 tbsp of granulated sweetener and cinnamon.
  5. After making the cinnamon topping, use a spoon to scoop out the previously made dough and use your hands to form small (approximately 1-1.5 inch wide) balls. The dough will be a little sticky so roll lightly to prevent your hands from becoming too messy. (If the dough seems way too wet you can add some additional flour to thicken it up, refrigerate for an hour to make it easier to handle, or coat your hands in melted coconut oil to prevent sticking).
  6. Take your dough balls and roll them in the cinnamon topping until completely covered. Space them out on the baking sheet. Then using your fingers press down on the dough balls to flatten the slightly.
  7. Bake for about 15 minutes or until they start to turn a light golden brown and are somewhat firm to the touch. Remove from the oven and place the cookies on a wire rack to cool. Enjoy!

*Substitution notes:

Ground chia seeds would probably work in place of the ground flaxseed. Two eggs could probably be used in place of the flax mixture. Butter/ghee would also be a delicious substitute for the coconut oil if you eat dairy. To ensure that these are vegan, use maple syrup in place of the honey. You could also use a granulated sweetener instead but you would need to add some moisture in the form of water or perhaps a nondairy milk. Adjust the flour as needed to compensate for the ingredient changes. Tapicoa flour and arrowroot flour are usually interchangeable in recipes from comments that I have seen from other bloggers. To make these nut-free use sunflower seed or pumpkin seed flour in place of the almond flour. I used granulated monkfruit for the cinnamon topping, but coconut sugar, granulated stevia or even date sugar would probably work too. I have only tried the recipe as stated above and these substitutions are just suggestions and I cannot guarantee the results if you make changes. Let me know in the comments if you make any alterations and how they turn out!

Grain-Free and Vegan Snickerdoodles

Oh, and for those of you who love microwave baking as much as me, I also experimented in cooking one of these in the microwave. You’ll have to adjust the time to best fit your microwave power and size, but 50 seconds was just about perfect in mine. Place one of the dough balls on a plate covered in parchment paper, flatten with your fingers, then cook for 40 seconds (add 10 second intervals afterwards until done). Like with How Sweet Eat It Is’s original recipe, you’ll want to take these babies out when they are still pretty soft. Let them cool and they will get a little more sturdy. The first turned a dark brown in the center because I cooked it until it felt done 😯 . Learn from my mistakes!

Somehow I ended up talking more about microwaves today than I did about the recipe itself, which is baked in an oven. Oh well. I’ll just pull the “It’s almost Friday” or “my brain is a burnt marshmallow” cards. What’s that you say? I can only use them once in a lifetime? Bull. I can’t tell you how many times I was sent to jail or took a ride on the Reading Railroad in Monopoly when I was younger. Those cards came up FAR too often. I deserve this.

So yes… railroads, microwaves, marshmallow brains… um… Friday?!

Oh right. Happy Friday everyone!

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Questions for you:

What is your favorite kind of cookie? Mine are sugar cookies (made like snickerdoodles but without the cinnamon in the sugar topping. Sooooo good!).

Who is your go-to dessert blogger? I don’t really have a favorite. I just look up whoever!

How do you prevent your cookies from sticking? Oil/Spray? Parchment paper? Nonstick sheets? Silicon mats?