Cookies for Breakfast?

Aaaaaaand breathe! The semester is finally over. Another 13 weeks of classes have come and gone--very quickly I might say--and the lazy days of summer are looming in the horizon. I should be ecstatic right?

Well wrong. I have mixed feelings.

Here is the thing. I'm a very active person. I'm not the type to be lying in my bed watching tv all day long; I'm not the type that can will wake up at noon and start the day at 3 p.m.; and I'm certainly not the the type that just sits still. Now all of this is almost irrelevant during the semester because the free time that I do have goes by pretty fast. But now that I have all day everyday free, I'm bored.

It's only been four days and I'm quickly running out of ideas. I've already cleaned my room, I've organized my closet and I've laid on the roof enjoying the sun. Oh and I've been going to the gym. A lot.

Anyways, here is a quick cookie recipe that yields soft and delicious oatmeal raisin delights with a hint of peanut butter. Great as a snack or as dessert for any meal--yes, even for breakfast.

Oatmeal-Raisin Peanut Butter Bites (adapted from Chocolate Covered Katie)
Active time: 5 minutes. Total time: 20 minutes.
Makes 10 small cookies.

• 1/2 cup unsweetened apple sauce
• 1/4 cup reduced-fat peanut butter
• 2 packets instant plain oatmeal
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 packet Stevia (or 1 tablespoon sugar)
• Pinch of salt
• 3 tablespoons raisins

1. Preheat oven to 350F. Spray a baking sheet with cooking spray.
2. In a small bowl combine apple sauce and peanut butter; mix well. Add oatmeal, cinnamon, vanilla, Stevia and salt and mix until dough forms. Stir in raisins and mix until incorporated. 
3. Form 1-inch balls and place on prepared baking sheet. Bake cookies for 14 minutes; remove from oven and let cool.

The Day After (Holiday Shopping) Part III

When I say "holiday shopping" I only mean shopping during the holiday. I know I should really be doing actual holiday shopping--i.e. looking for the multiple presents I have to give out for Christmas--but I couldn't stop myself from taking over my whole shopping spree.

If you were wondering, I did buy quite a lot, but in my defense, more than half was necessary. Really though. I am quickly growing out of my clothes, if not physically, style-wise.

Anyways, yesterday was the perfect second to last day to my Thanksgiving break. First of all, I rented a car for the first time and I drove it. I drove it in California freeways, which is my book is quite a challenge to get over. My cousin and I spent the beautifully warm day shopping at an outdoor mall. It was actually terrific! And that's not a word I use very often.

In the end, we came home early, crashed, did some school work coughnotreallycough and ended with a night out in Downtown San Diego. The highlight of the evening was definitely the 24/7 restaurant at which we ate after leaving the club at 2 a.m. If only Boston had anything of the sort, my life would be so much more joyful.

But enough of me. Here are the two vegetable recipes we made for our Thanksgiving feast. Easy to make and deliciously bursting with seasonal flavors. Enjoy

Brussels Sprouts and Shallot Hash (adapted from Epicurious)
*This is a Blue Ribbon Recipe
Serves 4

• 3 tablespoons butter
• 1/4 lb. shallots, thinly sliced
• Salt & Pepper
• 1 tablespoon apple cider vinegar
• 2 teaspoons sugar
• 1 1/2 tablespoons extra virgin olive oil
• 1 lb. brussels sprouts, trimmed
• 1/2 cup water

1. In a medium skillet, melt 1 1/2 tablespoons butter over medium heat. Add shallots and season with salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir mixture, still over medium heat, until shallots are slightly browned and glazed, 3-5 minutes.
2. Cut brussels sprouts in half lengthwise and slice into 1/8 inch pieces. In a large saucepan, heat olive oil over medium heat. Add brussels sprouts and season with salt and pepper. Saute until slightly browned, about 6 minutes. Add water and remaining butter. Cook until most of the water evaporates, making sure that sprouts are tender but still bright green, 3-5 minutes.
3. Add shallots and season with salt and pepper. Serve.

Broccolini with Pine Nuts and Raisins (adapted from Epicurious)

Serves 4

• 1 tablespoon olive oil
• 1/4 cup pine nuts
• 1 tablespoon minced shallot
• 4 lbs. broccolini, ends removed
• 1/3 cup dry white wine
• 1/3 cup golden raisins

1. In a large skillet, heat olive oil over medium heat. Add pine nuts and toast until golden and fragrant,. stirring constantly, about 2 minutes. Add shallot and saute 1 more minute.
2. Add broccolini, wine and raisins and cover. Saute, stirring occasionally, until broccolini is tender and bright green, 8-10 minutes. Season with salt and pepper before serving.