Yesterday started off like any other day. I woke up before my alarm went off, started the kettle and put the dishes from yesterday away. Checked my email, ate a little snack, then popped in my P90X Back and Biceps dvd. Unfortunately, the token female in this particular dvd is so damn annoying I can barely stand it. And the kicker? Her name is Katie. She’s giving all of us cool Katies a bad name…literally.
So, I was already kind of annoyed when I finished and went outside to water my garden. And that’s when sh** hit the fan.
Y’all aren’t going to believe this, but my beautiful garden was attacked by my neighbors’ stupid dog. He tore down the chicken wire fence that was surrounding the garden, ate 4 parsley plants (including the pots they were in), the kabocha seeds I planted yesterday (yep, pots too), and trampled all over all the onions, kale, collards, and spinach. I. Was. Pissed.
After salvaging what little I could and praying to the garden gods to take pity on my poor garden (while wishing bad things on the dog), I got to work on Dissertation: Chapter 2: The one with the as-yet-unknown results. I had a really productive afternoon of reading and writing!
A few hours later, I look up and it is SNOWING!!! I am not kidding. May 12th, 2010, and there was snow falling from the sky. Once again, I. Was. Pissed.
What did I do to calm myself? I baked some cookies. And, because I went to pre-school, and my aunt (who was also my teacher) taught me to share, you get to reap the benefits of my “My day sucks so I’m baking some cookies, damn it” cookies. That’s some good grammar there, ain’t it?
I made them pink, because pink is a happy color and I wanted to be happy. Since you are what you eat, I felt this was both appropriate and logical (logical being a relative term, given my mindset at the time).
Happy Pink Cookies (Makes 8-12 cookies)
- 3/4 cup flour (I used Bob’s Red Mill gluten free baking mix)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup Stevia Baking Blend (or regular sugar)
- 60 grams pureed beets (about 1/4 cup)
- 1 T canola oil
- 1/2 tsp vanilla
- 1 square bakers chocolate, melted OR 1/4 cup chocolate chips
Combine all dry ingredients and stir. Make a well in the center and add beets, vanilla, and oil. Mix to combine. Stir in chocolate chips, if using.
Drop by tablespoonfuls onto greased cookie sheet. Bake 10-12 min at 350.
While cookies are cooling, melt the chocolate in the microwave, being careful to not burn it. Spread on top of cooled cookies.
I PROMISE you can’t taste the beets at all. They can be used like bananas or applesauce in baked goods; they just give them a pink hue. I would rather have used chocolate chips in these, but I didn’t have any. Since a cookie isn’t a cookie without chocolate (unless its oatmeal raisin…or peanut butter…whatever, you know what I mean), I had to top these with chocolate.
Truly, baking these made me feel so much better. Eating them was like therapy.
As you can see from my bookshelf (that is sorely out of date…note to self – review those 8 books I’ve read since the last review), I am well-read on the subject of the food industry. Call it a passion, if you will. Right now I am reading Organic Manifesto by Maria Rodale. I started it a couple nights ago and I started thinking that it would be fun to do a mini-series of blog posts about what I’ve learned through others’ research. But it dawned on me that not everyone is really interested in that.
Thanks to the wonders of modern technology, I can find out easily and anonymously. If you are a regular reader (or even if you aren’t) PLEASE answer this survey. It’s easy. It’s painless. I shared my cookie recipe with you, share and share alike, right?