Today marks my first official day of
summer vacation unemployment. It’s true: I’m no longer teaching. If you’ve been following my blog closely for more than six months, you probably don’t need an explanation. You only have to browse a few posts from the past year to infer why I’m leaving the classroom.
I’d love to say I’m full-time blogging now, but that is not (and probably never will be) the case. Boo. I have my sights set on something else, but I’ll wait until that (maybe) pans out before I discuss it on here. In the meantime, hooray for mental health!
Speaking of mental health, did you know snickerdoodle cookies have been shown to improve your overall mood by 57%*?
*made up statistic
After the delicious success of the cookie batter version, I decided to make a baked version of my favorite cookie. Pureed zucchini FTW!
- [tunes] Ed Sheeran’s video for “Thinking Out Loud” is even better than the song
- [reads] If you’re sick of people making a hoopla about yoga pants and how “sinful” they are, you’ll enjoy this satire piece by the Salt Collective
What you'll need:
- 1/2 cup's worth of peeled and diced zucchini
- 1/4 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 2 tsp maple syrup (adjust to preferences)
- 1/8 tsp butter extract (optional)
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1/2 tsp cream of tarter (optional)
- 1/8 tsp molasses
- pinch of salt
- cinnamon and sugar for topping
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Puree all ingredients (except cinnamon and sugar) together in a food processor until it forms a batter.
- Transfer to a ramekin. Dust the top with cinnamon and sugar (you only need a pinch of each).
- Bake for 18-22 minutes, or until the top is no longer doughy. Feel free to top with more cinnamon or sugar. Enjoy! 🙂