write write write write write

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Sometimes it takes a while for my brain to settle into writing mode. Back when my blog was my only reason to write (with the limited intended audience of only my future now-where-did-I-leave-that-recipe self and my mom (Hi Mom!)), it wasn’t a big deal to have writer’s block. Eventually I’d hit a creative high and churn out eight articles. Then I wouldn’t think about writing again for two months.

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Now it’s a little different. Having a creative day job is incredible… But what am I supposed to do when I’m staring at a blank Word document and nothing is coming to mind?

(Or worse, when I’m staring at a page of notes and statistics, but I can’t strain them into a cohesive, engaging thought piece?)

Cookies. The answer is cookies.

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We’ll ignore what this is doing to my waistline for now (the Whole Life Challenge is coming!), and I’ll happily type while I drink cup after cup after cup (after cup) of earl grey tea, and eat these gingerbread reindeer.

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Vegan Gingerbread

My eternal favourite. Incidentally vegan.

Ingredients

  • 2/3 cup canola oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1/2 cup almond milk
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • pinch all spice
  • 1/2 tablespoon cinnamon
  • 1 tablespoon ground ginger

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together oil and sugars. Add molasses, almond milk, and vanilla and keep mixing until pretty well combined.
  2. Sift in all remaining ingredients. Stir until well-mixed.
  3. Spoon the batter out onto a sheet of Saran wrap. Press into a flattened pancake of dough, wrap it up, and put it in the freezer for at least two to three hours. (Pro tip: If you make two Saran wrapped batter pancakes, you can probably get away with only an hour.)
  4. Just before you’re ready to bake them, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet (or 2) with parchment paper and set aside.
  5. Pull the batter out of the freezer, and unwrap it (but leave it on top of the Saran wrap). Roll it out with a rolling pin (or wine bottle) to about 1/4″ thick, and use your favourite cookie cutters to make shapes. If it’s sticking to the rolling pin, use some flour.
  6. Place the cut out cookies on the prepared baking sheet, about an inch apart.
  7. Bake for 10-12 minutes, or until the cookie looks dry.
  8. Store frozen (baked or not – these keep super well!)

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[Endnote: After taking my lunch break to relax and write this piece under no expectations, I managed to get on with it, and I ended up with my third and final semi-readable piece in a series on commuting by bicycle. This is greatly entertaining to me, because I am outrageously unqualified: the last time I commuted by bicycle, I was probably six years old and riding to elementary school, with my mom walking next to me.]

2 thoughts on “write write write write write

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