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Snow Day Cookies
I was prowling around the kitchen, wanting to bake and surveying what I had for ingredients. Chocolate chips, nope. Nuts, nada. But a new bag of flax and some already toasted oats that needed to be used up before they went stale. There it was Oatmeal Flax Cookies (recipe here).
The original recipe calls for rolled oats, but like I said, I had some rolled oats I had toasted and was afraid they would become stale soon, so I used those. Added a nice extra nuttiness to the cookies.
Oatmeal Flax Cookies
Having a good weekend, getting lots done. I even got two excellent rides in before it became too hot. It’s been cooling off enough in the evening that baking cookies seemed possible. I’ve been craving these for a while. Flax is just an amazing addition to cookies, sweet and nutty. Almonds don’t hurt either. If you ignore the sugar, these are almost healthy. I said “almost”.
Oatmeal Flax Cookies
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/4 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- dash of salt
- 1 cup flour
- 1-1/2 cups rolled oats (not quick oats)
- 1/4 cup ground flax
- milk as needed
- 1/2 cup almond pieces
Cream together butter and sugars. Add eggs, mixing well. Stir in cinnamon, vanilla, flour, salt, soda, and baking powder until moistened. Add oats, about 1/2 cup at a time, mixing well. Add flax and fully incorporate. If batter is too dry, add a touch of milk to moisten, then mix in almonds. Refrigerate for 15 minutes, then drop by tablespoon onto baking sheet, baking at 375 degrees (f) until golden brown, 10-12 minutes. Let cool slightly on the baking sheet before removing to baking rack or plate. Keep dough refrigerated between batches. Makes 2 doz.
A Few Cycling Photos and TGIF!
(Click on any photo to see full-size.)
I’ve been meaning to put these up for a while, but, shockingly, I was too busy putting up recipes. Go figure. I have been pleasantly surprised on my rides lately that while I’m seeing plenty of baby prairie dogs, none have tried to kill me this season. This is good news for both sides as far as I’m concerned.
This guy and I played red light-green light for quite a while. As long as I was still he’d hang out, preen, ate a fish, etc. As soon as I moved in anyway, he’d hold perfectly still, watching me.
Also a ton of goslings out and about and though I’ve been riding within inches of them (they’ve been hanging out at the edge of the trail) their parents haven’t seen me as a threat, so I haven’t been threatened with attack.
Milkweed is almost a full month early this year. I guess lilacs were as well and the forsythia came and went before I even noticed. I’ll be interested to see what the vegetable crops look like. I am sooooo looking forward to going to the farmer’s market regularly.
I do have an iced coffee update which I will get to today or tomorrow. Until then….
Flowering Locusts
This is my favorite time of spring. I used to wait impatiently for the lilacs to bloom and while I still love them, there is something about flowering locusts that make rides special for a short week in the spring. Their fragrance it so delicate and sweet. That week has arrived:
A few more pics from my ride. The other side of the bridge above:
And some wildflowers maintained by a local family in honor of a loved one:
Click on any photo to see it full size.
Whole Wheat and Flax Pancakes
Thanks to the sour milk these are light and fluffy, despite having both whole wheat and flax meal mixed in. I’m hoping to do a long ride today, so I wanted something a little heartier than Cheerios.
Whole Wheat and Flax Pancakes
- 1 cup milk
- 1 tbsp lemon juice
- 1/2 cup unbleached flour
- 1/2 cup whole wheat flour
- 1/4 cup flax meal
- 3 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 2 tbsp salad oil
Add lemon juice to milk and set aside for 5 minutes. Sift together dry ingredients. Mix together soured milk, egg and oil, add to dry ingredients and mix until moistened, don’t over mix. Add a touch of water to reach desired consistency. Heat a skillet or griddle (cook on medium heat) and lightly oil (I use a small piece of paper towel covered in oil. I reapply after each batch of pancakes). Ladle batter onto hot surface, when bubbles appear on the top, flip and finish cooking. Makes about eight 4″ pancakes.
Busy morning tip: Make a double batch on the weekend, store remainder in a shaker type container and pour out a quick batch of pancakes on a busy morning. About as quick as making toast. You may have to add a touch of water and shake vigorously before pouring.
