Hey hi! Happy Thursday!
I’m on semi-vacation mode this week because Mark’s been away at a work conference in Newfoundland and I’ve been staying at my mom and sister’s house who live about a half hour drive from me. The main reason is I’m too chicken shit to stay home alone over night without having an alarm system or a dog, but the other one is I’d honestly get lonely being alone for 3 days. He’s home tomorrow which means I’m home this afternoon, but for now I’m still here, enjoying having coffees made for me and not having to clean or do laundry. This post was supposed to go up yesterday but I wound up with a migraine so bad that I got dizzy and collapsed in the bathroom. The rest of the day was spent trying not to fall over while running unfortunately necessary errands and NOT drinking wine. Ugh.
I’m still having to cook just as much as always since anytime I’m here, I have to cook all of the meals. Actually, for the last month, I’ve been making them my veggie lasagna once a week and then I always make big batches of black bean soup or some other soup to share for lunches and such. This week is no different. On Monday I made the most gigantic tray of a 4 layer, 4 cheese veggie lasagna (some modifications to the recipe I have on here. it was EPIC) for dinners and Tuesday I made soup for our lunches. For breakfast, I’m keepin’ it simple with Silver Hills sprouted cinnamon raisin toast with buttah, buttery soft scrambled eggs, bananas and coooofffeeeeeeee. At least the coffee I don’t have to make myself. That’s basically vacation for me.
The evenings are filled with wine (except yesterday) and the most amazing brie, chocolate covered almonds, pumpkin bread and these trail mix cookies. Basically our food life is a dream boat. It isn’t really any different than I normally eat, but it somehow feels nicer. Probably because I have someone to drink wine with (Mark can’t since it gives him really bad migraines) and I’m not really working at all. I didn’t bring my photography equipment and I used our favorite stand by recipes for our food this week. Tomorrow I’ll be back at it because I have 100 things I have to get to, but today I’m still chillin’ with my second americano with extra cream.
I’m probably also going to have a trail mix cookie with eggs for breakfast instead of toast today. I’ve written before about how I can’t eat sugar first thing in the morning because it puts me on a blood sugar roller coaster all day of sugar highs and HANGRY lows, but I’ve found that if I give myself a good 2 hours of being awake and functioning, having my coffee aaannnddd pair said sugar with scrambled eggs, I don’t get the roller coaster effect. Soooo that’s what I do.
Trail mix cookies and eggs may not go together, but I like eating the savory and then ending with sweet. A good food blogger would go on to talk about the soft, chewy, sweet amazingness of these trail mix cookies, but I’m not a good food blogger. I don’t follow the rules most of the time. I write what I want and post the recipes I want to post.
But basically if you love chewy, hearty, cinnamony, brown sugary, oaty, buttery cookies AND you like things like raisins, craisins, pumpkin seeds and chocolate, you’ll love these. Breakfast, lunch, dinner or dessert. They satisfy at ALL times and stay soft and amazing for like a whole week thanks to the raisins.
Anywho, that’s all I have for you lovely people. I’m going to go grab some breakfast and head to the farmer’s market so I can start shooting recipes again.
- ¾ cup butter, room temperature
- 1 cup brown sugar
- ½ cup cane sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ¼ cup whole milk (any % is fine)
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 3 cups old fashioned rolled oats
- ½ cup pumpkin seeds
- ¾ cup raisins
- ¾ cup craisins
- Preheat oven to 350F
- In the bowl of a stand mixer, beat butter and sugars until creamy.
- Add egg and vanilla and beat until light and fluffy.
- Add milk and mix until well combined.
- Add oats, mixing until just combined, scraping the bowl as necessary.
- Sift together flour, salt, baking soda and cinnamon and slowly add to the mixing bowl with the mixer running on low. Mix until just combined.
- Fold in seeds, craisins and raisins and scoop 3 TBSP sized balls of dough on to parchment paper lined cookie sheets.
- Bake for 12-14 minutes or until edges are golden and have stared to firm up. The cookies will appear underdone but be sure not to over bake them.
- Allow cookies to cool for 10-15 minutes on the cookie sheet to help them finish baking.
- Cool completely on wire racks and store in an air tight container for 5-7 days. Obviously eat a few warm first!