![]() ![]() ![]() Most vegans probably know to use non-dairy milks, and people who can’t have gluten are probably aware that they should use certified gluten-free products if needed when they make your recipes. (I know you do this for the majority of your recipes but some just say “x calories per cookie” or “x calories per serving” without saying how many servings the recipe yields).Ģ) Thank you for not writing about every single meal you consume or every single workout you do! Recipes and/or new favorite food combinations or ideas are one thing, and occasional posts about exercising are all fine and good, but does the world really need an entire post dedicated to the same bowl of oatmeal, the same salad, and the same pot of mac and cheese, and the same workout routines, 3 times a day, every single day? Considering how self-centered people are today I feel so hypocritical saying this, but honestly, I really don’t care!ģ) Thank you for assuming that your readers have brains and can think for themselves. (I guess it can also be argued this isn’t really my free time I’m observing others to try and improve my own photography skills.)Ĥ random things not entirely related to this post, but things I wanted to tell you anyways:ġ) Thank you for posting the nutritional info for your recipes! Although it would be nice to know exactly how much each serving is calculated for– for example, if the recipe says it makes 10-12 cookies, it would be helpful if the nutritional stats said “for 10 cookies, x calories per cookie,” or if you give the serving size in grams, maybe include the amount in tablespoons too, etc. Well, except I do often like to look at this website.īut that’s mostly because I enjoy the photography and artistic aspects of the photos. Oddly enough, I actually don’t like watching cooking shows. Maybe it’s because my job revolves around food, but in my free time I want to do things that have absolutely nothing to do with food! When I brought the remaining cookies home for a photoshoot, someone kept watching me… View Fourless Oatmeal Raisin Cookies Nutrition Facts I made a much bigger batch for the group by tripling all of the ingredients. Cook 6 minutes at 375 F. This recipe makes a small batch if I remember correctly, it yields around 11 cookies. (I used a Magic Bullet.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. 1 tbsp plus 2 tsp white sugar or evaporated cane juiceīlend first 5 ingredients together in a food processor or blender.2 tbsp brown sugar (If you prefer, click for: Sugar-Free Oatmeal Cookies.).Still, the cookies were a gigantic success, with everyone agreeing the recipe was blog-worthy. I had to improvise a little, such as using water in place of almond milk. (A person without chocolate should never be trusted!) Instead, I put on a brave face and took stock of the available ingredients. I wanted to run away, right then and there. When I saw raisins, my first thought was: No-Bake Chocolate Peanut Butter Cookies.īut Matt’s cabinets were not only lacking in the peanut butter department, they also hosted absolutely no chocolate! None. Somehow the joking ended with me standing in Matt’s impoverished kitchen, wondering what the heck I could possibly make with so few ingredients. I’m constantly pawning off food on friends, because I like to get as many opinions as possible before deciding if a recipe is worthy of sharing on the website. Afterwards, as everyone sat around with a beer, one of my friends jokingly asked, “Where’s dessert, Katie? You always bring dessert.” Last weekend, a group of us met up for an informal soccer game at my friend Matt’s house. ![]()
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