Hi Bloggers and Blog readers 🙂
I am so excited for a new semester of my Junior year in college. I had such a great break; sleepovers with my boyfriend, lots of running, and I completed a winter credit for school.
hate love getting my books organized and ready for a new semester; I am looking forward to meeting some unfamiliar faces and new professors as well. My boyfriend will be visiting never almost every weekend and when he’s not, I’m going to visit him!
Anyway, what you all have been waiting for 🙂
I made a lot of new recipes over winter break. Here’s one that I experimented with and came up with that is guaranteed to make all vegans and non-vegans satisfied:
Vegan & Healthy Chocolate Chip Cookies
2 1/4 cups WWW flour (As stated in other posts, feel free to use GF flour, such as peanut flour)
1 tsp baking soda
1/4 tsp scant salt
1/3 cup agave nectar OR corn syrup
1/2 cup raw sugar
1/4 cup raw light brown sugar
1/3 cup vegan butter
2 servings egg replacement [or use regular]
1 cup vegan chocolate chips
Preheat oven to 375°.
Combine flour, baking soda, and salt. Beat brown sugar, vegan butter, and vanilla extract at medium speed of a mixer until well-blended (about 5 minutes).
Mix egg replacement, granulated sugar, and agave nectar.
Fold brown sugar mixture into the agave mixture. Add flour mixture; stir in chocolate chips.
Bake at 375° for 10 minutes or until golden. Remove, cool, and enjoy!
(FYI: I used King Arthur White Whole Wheat flour for this recipe)
These vegan cookies are lower in calories than the original version with more nutritional benefits. I hope that you try these & like them a lot.
Question of the day: Have you ever been to the Cheesecake Factory? What do you usually order?
Today, after getting settled and unpacked in my dorm room, I went to the Cheesecake Factory with my parents.
I ordered the Chicken Tostado Salad today to try something new. Most of the time, I order the chicken tortillas. This time, I really liked our waiter and can’t wait to go there again!