Labor Day Weekend Carrot Cookies

I hope you had a wonderful Labor Day! Mine was well er interesting… to say the least haha

The plan was to go to Vermont to enjoy some hopefully cooler weather and hiking. Well some higher order did not want me to go. My friend and I booked 6:30am flights so we could land around lunch time and have the rest of the day to bum around. The morning of I woke up at 2:30am, thought why the heck am I awake, turned my alarm off and went back to sleep. At 5:40 I woke up to the sound of a text message from my friend- asking where I was. I’ll blame the oversleeping on the past two weeks of work madness that I was completely exhausted from.

I rushed. Missed my flight. And thought that there was a 7:45am flight I could catch- according to the Continental rep I called on the way to the airport.

The 7:45 flight was an “illegal” connection and the next flight on Continental that wasn’t $1,000+ was on Monday.

So I stayed at the airport for three hours trying to figure something out because my friend was already in the air. All the while in the back of my mind was the very low tire I drove on to the airport.

I laughed. I cried. Figured there wasn’t much more to do. Got back to my car to find that I had a flat. That’s when the exhausted giggling and shaking of the head ensued complete with “really?!” said in a high pitched voice while looking toward the sky and shaking my fists.

What did my friend do when she heard from me? Laughed at the situation, said she’ll be fine with roughing it alone, and ordered I get a massage. geez What a good friend!

So I was here for the weekend. With the nut.

What did we do??? Our first co-canoeing adventure! Complete with one xs life jacket and my super cool new, completely waterproof hiking shoes.

Molly and Peanut Canoe Peanut canoe

We also made some cookies…

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Healthy little bites of carrot cake with a zing from the fresh ginger. yumm!!

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Carrot Ginger Cookies

From 101 Cookbooks.

Ingredients:

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Directions:

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 1/2 dozen cookies.

oh. and I got a massage Smile. ahh! oh Happy Weekend. I’m planning  on rescheduling me trip to Vermont for two weeks from now- Fall will be in full swing up there and it will be my first completely solo vacay. yay!

Hope you had a fab Labor Day!



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