I subbed agave nectar for the maple syrup (because I had a new bottle that I hadn't tried out yet), but other than that I followed the recipe exactly. I did have to let them bake a few minutes longer than the 14 - 15 minutes Angela suggested, though.
Verdict? Delicious! I had one for taste-testing purposes, and then wrapped the rest up individually in plastic wrap and put them in a Ziploc bag in the freezer. This way they should be fresh when I travel, and I can't eat them all up this week :)
This morning I went to the gym for cardio (elliptical and stairstepper) and then I went to school a little earlier than I normally do on Mondays to be on a panel of students who have had environmental jobs/ internships. There were almost as many panelists as audience members, haha, but it was fun and I got a new mug as a "thank you" for being on the panel!
I've gotten my dad and my grandparents Case mugs as gifts, and now I'm really happy to have my very own! <--- Nerd :)
I've got class until 7:30 tonight, and then I'm excited to head home and check out the stuffed peppers that are cooking in my crock pot right now. Can't wait for an already-made warm meal and 2 Broke Girls! Hart of Dixie is a rerun tonight :( But that's probably best because I've got a ton of things to do this week.
Later gators!
Reader question: Do you have a favorite mug? I like to match my mug to my mood :)
Song of the day:
"Sadie & Andy" by Princeton.
Photo credit: Maryam, my bff and concert-going partner-in-crime |
mmm I love carrot cake! those breakfast cookies sound right up my alley!! I'll have to book mark this recipe!
ReplyDeleteI definitely recommend the breakfast cookies, and the ingredient list is awesome! Thanks for reading :) I've actually made your signature tofu before (I discovered it on The Fitnessista) and it is so delicious!!
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