It's too cold to ride our real horses, so Miss Mia decided on the next best thing. Poor Hansy!
02 January 2010
01 January 2010
Cardinal Hangout
Miss Mia was beyond excited when standing at the window, looking out. I knew it wasn't due to snow - she still doesn't like it (to which, I say YAH!).
Here, there were around 10 cardinals in my wild rosebush! There are some good things that come out of a snowy day after all!
06 December 2009
Chocolate Chip (and Chickpea) Cookies
Nonstick cooking spray
1 cup firmly packed light brown sugar
3/4 cup butter*
2 large egg whites
2 teaspoons pure vanilla extract
2 cups chickpeas**
12 ounces semisweet chocolate chips
3/4 cup walnuts
3/4 cup craisins ***
1 1/2 cup all purpose flour ****
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350. Coat baking sheet with cooking spray. In blender or food processer, chop chickpeas and set aside (this way, they won't make a mess like they would if you dumped them in mixing bowl whole). In a mixing bowl, beat sugar and butter until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flours, oats, baking soda and salt. Mix until thick dough forms. Drop dough onto baking sheet, spacing cookies about 2" apart. Bake until cookies are golden brown (approx 11 minutes). Transfer to rack to cool. Store in airtight container for up to 3 days.
* can use trans-fat-free soft tub margarine spread
** can use 1 15 oz can, drained and rinsed
*** can use raisins
**** originally called for 2 cups flour and no whole wheat flour
fyi - no one knew there were chickpeas in these cookies! The ingredients I used are the ones up above and the cookies are beyond yummy! The ingredients down below are the originally called for items. Oh, and recipe said makes 2 dozen cookies. I think we got around 5 or so . . . but we made them about size of chips ahoy cookies.
1 cup firmly packed light brown sugar
3/4 cup butter*
2 large egg whites
2 teaspoons pure vanilla extract
2 cups chickpeas**
12 ounces semisweet chocolate chips
3/4 cup walnuts
3/4 cup craisins ***
1 1/2 cup all purpose flour ****
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350. Coat baking sheet with cooking spray. In blender or food processer, chop chickpeas and set aside (this way, they won't make a mess like they would if you dumped them in mixing bowl whole). In a mixing bowl, beat sugar and butter until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flours, oats, baking soda and salt. Mix until thick dough forms. Drop dough onto baking sheet, spacing cookies about 2" apart. Bake until cookies are golden brown (approx 11 minutes). Transfer to rack to cool. Store in airtight container for up to 3 days.
* can use trans-fat-free soft tub margarine spread
** can use 1 15 oz can, drained and rinsed
*** can use raisins
**** originally called for 2 cups flour and no whole wheat flour
fyi - no one knew there were chickpeas in these cookies! The ingredients I used are the ones up above and the cookies are beyond yummy! The ingredients down below are the originally called for items. Oh, and recipe said makes 2 dozen cookies. I think we got around 5 or so . . . but we made them about size of chips ahoy cookies.
14 September 2009
Menu Planning Monday
Okay, last week, I did do a menu plan, it just never made it on here (I was a total slacker, I'm sorry).
This week:
Monday - Baked Potatoes with fresh salsa topping and salads
Tuesday - Lasagna
Wednesday - Penne Spinach Bake
Thursday - Leftovers
Friday - Crock Pot Shepard's Pie
This week:
Monday - Baked Potatoes with fresh salsa topping and salads
Tuesday - Lasagna
Wednesday - Penne Spinach Bake
Thursday - Leftovers
Friday - Crock Pot Shepard's Pie
05 September 2009
One Year
One year ago, I was able to watch my brother marry Michelle, my awesome (now) Sis-in-law. They had a beautiful ceremony and beautiful weather. It was a great day!
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