My trip to the post office was to pick up these 2 books, which I have been eagerly awaiting for several weeks (I think. It definitely felt like several.)
I am super excited to get started on them!!
Next order of business, aside from laundry and dishes: I felt the itch to bake something. And Lord knows, when I get this itch, there's only one way to scratch it... I gotta bake.
So I decided to throw together some Multigrain Cocoa-Peanut Butter cookie mounds. I had no recipe for the kind of cookie I wanted to bake, so I just winged it (wang it?).
Here's what I used:
2 cups multigrain flour
1 1/2 tsp baking powder
2 tsp cinnamon
1/4 cup cocoa powder
1/2 cup organic peanut butter
Almond milk to moisten
Raw agave nectar to taste (though you'll see in a minute that my taste was a bit off)
1 tsp vanilla (which I forgot but would definitely be good :P)
and the reason I didn't add the "vegan mofo" pic to this post, 3 tbsp butter. I simply didn't have anything else. Margarine, Oil, Apple sauce, nada.
I first mixed the dry ingredients, then mixed the peanut butter with the agave. I mixed the two, then began to add the almond milk. Once the mixture was combined, I transferred the mixture in globs to a lightly greased (ie buttered ;\). I was only able to fit 9 at a time on my cookie sheet (in hindsight I could have squeezed more on but I didn't know whether or not they'd spread since I'd never made them before)
The lack of sheet-space actually turned out to be a blessing in disguise, because as I somehow didn't realize until this batch was done, was that I had grossly under-sweetened the mixture. It was tasty, what with the chocolate and peanut butter, it just wasn't sweet enough at all. So I added some more agave nectar to the second batch. I still couldn't fit all the remaining dough onto my cookie sheet, so the tiny bit I had leftover, I just added some plain white sugar to. Just in case.
I also added a little more decoration to the first batch, to sweeten it up a little =P
When in doubt, add more chocolate :)
And that's all for me today. Tonight I'll be making some more roasted acorn pepper squash for the squash-hating boyfriend. I'll let you know how it goes, lol.