farm life

Cookies in Springtime

May 12, 2015

Emma-in-BloomsburyWhite-Horse The-farm3Lunch-with-the-girlsTHe-Farm1Emma-on-the-slide Cookie1Baby-Goats2Jacob-School-PlayThe-Farm2Emma-and-the-May-Baskets

Landon-at-the-farmMay-Baskets Baby-goatsEmma-Bloomsbury2Cookies2Landon-and-his-May-BasketEmma-in-the-sand

Landon-at-the-farm2

Landon-and-Emma-at-the-gardensCookies3Springtime has just been one of the most bizarre this year in Colorado. Our winter was so warm and beautiful, but our spring has been wet, and flooding, and grey. Those few days that have produced even a hint of sunshine have been met with us racing out of doors with boots, and sweaters, and smiles. Mother’s Day saw an epic snowstorm, with howling wind, hail, snow and sleet. This was the second year in a row that we were sidelined by little white flakes on this day. Thankfully we had the best time celebrating a little one’s 5th birthday. My girlfriend Heidi threw her daughter the funnest party ever, as she wanted a Halloween/Thanksgiving/Easter/Christmas party with wedding bell balloons. Somehow it was the perfect combination, with her presents sitting under a fake tree adorned with a giant spider on top. We wore Christmas pajamas, and the kids were in costumes. We listened to a combination of Christmas music, old school rap, and Halloween songs. How all of this worked, I have no idea, but you would have to know Heidi. She is the master of fun, and it certainly made for a great Mother’s Day.

Landon and Elwood have been spending time at the farm, enjoying goats and mud and natural egg dying. Emma Jeanne has been finding her way down every slide across the city, rain or shine, cold or warm. That child has no fear. I see her zip-lining across some foreign country in the near future in search of her next adventure. She is just too much fun for words. Thankfully she lets me knit and sew whatever pastel, ruffle infused combination that I can think of. She is a bit of a trooper with my girlie issues, and I appreciate her patience as she puts on yet another dress. Her latest sweater was one of my faves. The structure of Bloomsbury Kids is so neat to watch come together, and I love the way it sits on the shoulders. This is one of the first things that I have made for her where I was thrilled that they had the pattern in adult size. I think that mama has found her ski sweater for next year! Her Momo has also been getting a ton of use in this chilly spring weather, as it just goes so perfectly over any dress, and she seems to love wearing cardigans most of all.

The other day we ventured out in the cold and grey to take Emma Jeanne to her first little craft class. Oh my, how I loved that moment! The kids read a book about spring, and then made the sweetest May baskets to adorn the doors. Fresh cut flowers filled them, and Emma Jeanne carried hers all over the gardens, in her car seat home, and from room to room in the house. She wasn’t willing to part with it, and it even came to bed with us that night. It was so neat to take her to a place where the boys had all done the same classes, read the same books, and walked the same gardens. It is hard to believe that so much time has passed that my boys could teach those classes now, but also so nice to be able to experience all of this again with Landon and my little girl.

We are looking forward to the warmth returning, the sun coming out, and a lot of outdoor play to ensue, but for now we are content with the sound of rain on the windows and the smell of warm cookies coming out of the oven. I have discovered a new favorite recipe, and we just can’t stop ourselves from making them every few days. My girlfriend Misty introduced it to me, and it is a great recipe to modify as you see fit.

Vegan Chocolate Chip Oatmeal Cookies
Adapted from this recipe

1/2 C smooth almond butter (or other nut butter of your choosing)
4T melted coconut oil
1/2 C brown sugar
2 T maple syrup
1/2C almond milk (regualr, coconut, or other nut milk will work fine too)
2 C flour (I used Cup4Cup)
1 t baking soda
1 t celtic sea salt
3/4 C rolled oats
1/4 c raw sunflower seeds
2 T ground flax
2 T chia seeds
1/2 c mini chocolate chips (I used Enjoy Life)

Preheat oven to 400*

Combine the first five ingredients until smooth. Add the baking soda and salt to the flour and whisk. Add the rest of the dry ingredients together, and add to the wet until just combined. Drop by the spoonful onto a baking sheet and cook for 10 minutes of until golden brown on the bottom.

These cookies are thick enough to be made like a scone, or gently pressed down to make a more traditional cookie. If the dough seems to too dry, add more nut milk until you reach the consistency you desire.

 

{ 7 comments }