I want snow.
I grew up in the woods; about 20 miles from any town and our cabin was closer to a ski resort than to any grocery store. And that meant only one thing in the winter: SNOW. I remember waking up to get ready for school (5 o’clock AM, mind you) and it was not uncommon to see a foot or more fresh new powder on the ground. School was still on time and ALL of the busses were still on route. We were accustomed to this kind of weather. In fact, it was abnormal for us NOT to see snow during the winter months. Everyone drove 4 wheel drives (I am a Subaru girl for life!), knew how to work industrial sized snow blowers and never felt claustrophobic when our windows were buried with snow that fell from the roof. You could say I grew up in a Winter Wonderland!
That was in Eastern Washington – the Cascade Mountains. I now reside in Western Washington – the Puget Sound in the Seattle area where we see one flake of snow and the entire city is shuts down, schools are closed and drivers completely loose their ability to drive sane and safe. The only good thing about living in Seattle during the winter: I’m able to stay home, all curled up with a blanket and enjoy the snow with a cup of coffee. Bliss.
Did you grow up with snow?
If, and when, you are snowed in I encourage you all to make a batch of these Vegan Crunchy Chocolate Peanut Butter Cookies! Chocolate + Peanut Butter = Heaven!
Vegan Chunky Chocolate Peanut Butter Cookies
makes about 16 cookies
recipe and photos from Eat Live Run
1 cup spelt flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup cocoa
1/4 cup maple syrup
1/4 cup canola oil
2 T peanut butter
1/4 cup roasted peanuts
1/4 cup chocolate chips
Preheat oven to 350 degrees.
Sift together your spelt flour, cocoa powder, baking powder, baking soda and salt. Add sugar and stir to combine. It’s important you sift when you use spelt flour because it’s a bit denser than other flours and you don’t want rock-cookies.
In another bowl, whisk together the maple syrup, canola oil and peanut butter. Pour into dry ingredients and add the peanuts and chocolate chips.
Scoop into small balls and place on a lined cookie sheet, pressing down gently. Bake for 10-12 minutes then cool on the baking sheet for 10 more minutes.