Oh. Nevermind. Mystery solved. On to other matters...(yes, I washed the bowl before using it).I've been very lax in my food porn, as I have made tons of things lately, but never pulled out the ole camera to prove it. This past weekend I made Mom's Best Chocolate Chip Cookies from Vegan Planet and Oatmeal Raisin Cookies from The Joy of Vegan Baking. Did I take pictures? Nooooo. I made them to take on a visit to some friends in Nashville, who I was staying the night with. The oatmeal raisin cookies killed, as usual, and the chocolate chip cookies had a surprisingly different, yet awesome flavor. I wouldn't have made them if not for the fact that I was out of margarine, and needed an oil based cookie recipe. I'm glad I did though. They came out flat and chewy, and the recipe called for maple syrup, but I used brown rice syrup instead. Here's what I made the weekend prior to last that I managed to get pics of:
Cranberry Sesame Cookies, courtesy of Celine at Have Cake, Will Travel. These cookies definitely needed to sit overnight to develop their flavor. I tried one still warm, and was like, 'meh.' I took them to work the next day and they flew out of the container and into people's mouths. I tried another, and was like, 'now, that's a cookie.' Amazingly sweet and nutty, and healthy tasting in a good way.
I also had a bundle of bananas that were beyond rotten - just the way I like 'em. So I pulled out my trusty Veganomicon and made the Lower-Fat Banana Bread. Perfect, as always, and with walnuts inside and granola sprinkled on top to make it pretty.
As I mentioned, I was visiting friends this weekend. During a trip to an evil chain pet store which shall remain nameless (she needed rat chow...), I was peer-pressured into adding two new members into my family:
Meet Thelma and Louise. Two little lives saved. Oh, and they are perfectly safe from all my cats.
