Here's a peek into my weekend: it was Ryan's birthday, so we celebrated with friends at Disneyland. We also discovered that a cat had crawled into our basement and given birth to 5 kittens. Definitely the cutest problem I've ever had.
Unfortunately I'm allergic to cats, and we already have two dogs, so if you or anyone you know is looking for a kitten in the LA area, let me know.
Are there any other Lush products you'd recommend?
One of my favorite brunch places in LA, especially when I need to scratch a Paris-in-LA itch, is Cafe Stella. I usually get the eggs benedict with smoked salmon, because using hash browns in place of english muffins is just...inspired. Dinner is really amazing there too, though not many options for vegetarians. Put it on your LA food tour list. & have a great weekend.
P.S. If you're on Instagram, come find me: anndanger.
These cookies are vegan, super easy to throw together, and taste like carrot cake in quarter size cookie form. And I may or may not have eaten half a dozen for breakfast one morning. I had made over two dozen to bring into the office on Monday, but Ryan & I ended up finishing them before the weekend was out. In less than 12 hours, folks. So I made another batch last night just to bring to work so I can stop yapping about how great they were to my coworkers. I've gotta put my money where my cookies are, right?
Vegan Carrot Cake Cookies
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1 cup rolled oats (I used Quick Cooking Irish Oats because I had it)
1 cup dried cranberries
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup coconut oil, warmed until just melted
1 teaspoon grated fresh ginger or ground ginger
Preheat oven to 375F degrees. P.S. I just bought an oven thermometer because our new oven has no numbers on it, and it is saving my baking life.
Mix flour, baking powder, salt and rolled oats together in a bowl. Then add dried cranberries and shredded carrots until just mixed.
In a separate bowl, whisk together maple syrup, coconut oil and ginger. When incorporated, pour into dry ingredients and mix until everything is roughly wet.
Drop rounded spoonfuls onto baking sheets covered in parchment paper. Pop in oven for 8-10 minutes - they're done when both bottom and tops are golden, which will be impossible to tell because they're golden going in.
Makes over two dozen.
