I’ve been too busy to be grateful. What kind of an excuse is that?
My mother recently bought a box of $9 blueberries from Costco. It wasn’t necessary.
But did I tell you that I’m infatuated with those blue little dimples?
Even if you didn’t know this fact, my mother knew. So she bought the unnecessary staple while continued to be brat.
I was moody. I had too much on my mind. I felt unaccomplished everyday.
And while I was being a brat, my mother cooked and packed my dinner for me to take to school, she did my laundry…
She bought me these overpriced $9 blueberries.
I’m sorry I forgot the most important lesson you’ve taught me: to always be grateful and humble.
I’m blessed to have you and the rest of the world behind me whenever I thought the sky was going to fall down.
Therefore, I’ve infused all my love into my First creations as a way of saying “thank you,” to not just you mom but to everyone else holding me up.
Peanut Butter Cookies
adapted from Whole Grain Gourment
- 3/4 c whole wheat flour
- 3/4 c oats pulverized until powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- optional: 1 tsp cinnamon
- 3/4 c smooth natural peanut butter
- ~ 1/2 c honey
- 1 egg
- 2 tsp vanilla
- optional: 1/3-1/2 c chocolate or carob chips
- Combine dry ingredients
- Combine moist ingredients
- Mix dry and moist ingredients together.
- Drop teaspoons of batter on a parchment-lined cookie sheet or baking sheet for cookies.
- Flatten with a fork if you like.
- Bake at 375 for 8-12 minutes – edges will be slightly browned – be careful not to burn as honey browns fast.
Whole Wheat Chocolate Chip Cookies
adapted from Whole Grain Gourmet
- 1/2 cup canola oil
- 1/2 cup natural brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup old-fashioned rolled oats
- 3/4 of Newman’s Own Organics Mocha Milk Chocolate Bar, grated
- 1 cube of Baker’s Semi-Sweet 54% Chocolate, grated
- Preheat oven to 375
- Place oats in a food processor and process until it turns into a powder.
- In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda.
- In a large bowl, cream together oil and sugar. Beat in eggs and vanilla. Gradually beat in dry ingredents. Stir in both types of grated chocolate.
- Roll or scoop dough into 2-inch sized balls and place 2 inches apart on ungreased cookie sheet. Bake for 12 minutes.
- Cool 2 minutes on baking sheet before transferring to a cooling rack.
If you haven’t already, please join Dinner at Christina’s Friday Firsts! We all have new experiences all the time so why not open up your world and share with the rest of us your First 🙂