…In case anyone was wondering, I’m still alive. Very much alive. Just totally consumed by teaching 3rd grade, and spending about 12 hours every day in my classroom. And when I stop teaching, planning, thinking about teaching and planning, assessing student work, thinking and re-thinking about every interaction with my students, and realizing that none of it is ever going to “be enough”, I can barely move, let alone think about updating my blog. But I have been finding rare moments to bake (because how could I not??). However, I haven’t been taking as many pictures of my creations as I am used to, so I have less to show for my time than usual. And to boot, as a re-emergence post, this blog entry is a repeat recipe. But a delicious repeat! Remember my Carob Date-Nut Cookies? Well, I recreated them for Talia’s birthday back in September and this time I ground the nuts to a fine powder before mixing them with the other ingredients – this created a much smoother effect and the cookies ended up looking and tasting a little bit different. I’m not sure I recommend one way over the other, they were just different sensations. I’d recommend you go make these cookies right away though, because no matter how you grind the nuts, these cookies are still my favorite snack and hit the spot!
For a gluten-free, sugar-free, vegan decadent birthday celebration, we sandwiched these cookies around homemade Lavender Coconut Agave Ice Cream. Couldn’t have been better; except that I made a second batch of cookies! I whipped up some Honey Lavender Hazelnut Cookies to mix-and-match ice cream sandwich flavors with. Stay tuned for that new recipe, coming soon!
Ps. Becky, this post is for you. Thanks for being my #1 fan, and motivating me to update!