In case you haven’t realized yet, I go through phases where I’m obsessed with something, can’t live without it, then am over it a week later.
- Fun.- We are Young. I listened to this over and over again until I was sick of it. Then I went out and bought the CD. It’s not too bad!
- Strawberry margaritas. Seriously, I couldn’t make another batch of strawberry simple syrup or I would be certifiably a lush!
- This song. I don’t know why-I don’t even really like Pop music. It just gets stuck in my head and I need to listen to it. My roommate actually caught me listening to it really, really loudly and dancing around the kitchen while making peanut butter cookie dough cups. He’s a music major…I’m pretty sure he was judging my music choice.
- Cranberry Blood Orange tea by Republic of Tea. I gave up coffee for lent and pretty much had two cups of this tea every. single. day to help me get through. Now, I can’t say I miss coffee too much (as I sit drinking a cup…)
- I know I’ve mentioned this before but- Pineapple Chipotle Salsa from Stonewall Kitchen. Get yourself a jar…or barrel, and LOTS of chips. There’s nothing worse then running out of chips and having this jar of salsa taunting you in the fridge… which is my current life.
- Dried cherries infused with apple juice. Best. Dried Fruit. Ever. I love how chewy and a little sour they are. Dare I say, they are like the healthier, adult version of sour patch kids? I bought them on a whim at Whole Foods and…it led to this recipe:
Whole Wheat Cherry Pecan Cookies
adapted from Toll House Chocolate Chip cookies
- 2 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) earth balance, softened
- 3/4 cup granulated sugar
- 3/4 cup sucanat (or brown sugar)*
- 1 teaspoon vanilla extract
- 2 flax seed “eggs” (2 TBSP ground flax seed, 6 TBSP water)
- 1/2 cup dried cherries
- 1/2 cup chopped pecans
- 1/2 cup vegan chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Mix up your flaxseed eggs and set aside for 10 minutes.
Mix your flour, baking soda, and salt together in a small bowl. Set aside.
Cream the Earth balance, white sugar and sucanat together. Add the flaxseed eggs and mix until well combined. Gradually add the flour mixture and mix until well combined. Fold in the cherries, pecans, and chocolate chips. Drop by TBSP onto the prepared baking sheet (no need to roll them into balls). Bake for 9-11 minutes.** Let cool on the pan for about 5 minutes then move them to a cooling rack.
* I subbed out the brown sugar for sucanat because that’s what I had in my cabinet and was pleasantly surprised with the results. Because sucanat has bigger granuales then white sugar and definitely bigger then traditional brown sugar which you usually pack into measuring cups, my cookie was less sweet. It worked well with the whole flour, nuts and dried fruit them. It made for a healthier tasting cookie.
** I like my cookies undercooked so I pulled these out after 9 minutes and then let the sit on the baking sheet for another 9 or 10 minutes. They continue to cook a bit and firm up but the center still stays soft. I love them like that! If you want yours a little more cooked, just keep them in for a little longer.
I was pleasantly surprised by these cookies! I’m not usually big into dried fruits in my baked goods but I love those dried cherries so much that I couldn’t resist trying them in a cookie! Like I said above, the combination of the whole flour, nuts, fruits and sucanat resulted in a less sweet, a little bit heartier feeling cookie. Plus, you can use whatever is in your cabinet for this recipe- almonds instead of pecans, raisins or craisins instead of cherries, etc. I should have just called this “the whatever is in my cabinet” cookie. =)
Now, if you’ll excuse me, I’m going to go put on Call Me, Maybe…again…and pretend I’m Selena Gomez. Dont judge…