Sunday, April 20, 2014

dog bed end table


hello friends. How's everyone's Spring shaping up? Things have been busy busy over here. We are in the process of getting our house ready to sell so we can move out to the country. We are beyond excited. It's time for this couple to ditch city living and stretch our legs on a few acres outside of town. So we've been doing some heavy duty cleaning, painting, and lots of purging/organizing. 
Feels sooo good.

I've been wanting to get rid of Molly's kennel that's been parked in our bonus room since we moved in 8 years ago. {see below}
{cute dog, not so cute kennel}

But she loves tight little spaces to snooze in, so I've been stalking local antique stores and Craig's List for an end table that could double as her cozy cave. Last week I finally scored! Got this cute little table for $40, slapped some Annie Sloan chalk paint on it, and it was good to go. And now with all the upcoming house showings, we can close the doors and keep everything looking extra tidy. 
Extra tidiness makes momma extra happy. 






Sunday, April 6, 2014

trail mix cookies {gf,v}


I don't really like cookie dough. It's typically too sweet, the texture can be odd, and overall it's just kinda meh. (I know, I'm a weirdo. Can we still be friends?) But with these cookies, I tried a bite of dough...and then found myself grabbing another. (and maybe a few more.) It was delicious. And after it was baked, the deliciousness level went through the roof. Seriously, soooo good. 

Arik said they reminded him of "monster cookies," a little peanut butter, a little chocolate, warm & gooey. We've got two different nuts, raisins, peanut butter, chocolate....these are some hearty cookies. They're just like my favorite trail mix rolled up into a soft and chewy cookie. Great for a healthy grab-n-go breakfast option or snack. (if you don't eat all the dough first.)

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trail mix cookies
{gluten free, vegan, refined sugar free}

{{{INGREDIENTS}}}
*1-1/2 cups gluten free quick oats
*2 tsp baking powder
*1/2 cup chopped almonds
*1/2 cup chopped cashews
*1 tsp cinnamon
*1/2 cup raisins
*2 tbsp coconut oil, melted
*1 tbsp molasses
*1 tsp apple cider vinegar (organic, with mother)
*1/3 cup agave
*1/3 cup applesauce
*1/2 cup peanut butter
*3/4 cup vegan dark chocolate chunks or chips

{{{DIRECTIONS}}}
1. Preheat the oven to 350.
2. Add the oats, baking powder, cinnamon, nuts, raisins, & chocolate chips to large bowl and mix.
3. In another bowl mix the coconut oil, molasses, apple cider vinegar, agave, applesauce, & peanut butter.
4. Fold the wet ingredients into the dry.
5. Drop by spoonful onto greased or parchment lined cookie sheet.
6. Bake for 14-16 minutes or until edges are brown.
7. Let cool for 5 minutes before transferring to wire cooling rack.

Store in airtight container for up to a week. Makes about 2 dozen cookies.