within our humble home not much has changed:
i still spend countless seconds at the stove
i flip pages of beloved cookbooks for inspiration
dw is sorting laundry, whistling a tuneless tune
the house is a constant clutter of things
it’s comforting, our routines

there is a perpetual breeze wafting through the open living room window,
it is cool, almost bitingly so,
so i am huddled on the couch with a lap blanket
nursing a watery cup of coffee
as i have yet to figure out what the right
measurements of coffee grinds:water is with the new keurig

without our humble abode some things have changed:
the leaves are a riot fire of reds, oranges and yellows
the dark is still prevalent when we rise for the day
there is a constant greyness that hangs in the air,
even on the brightest of days
i reach for scarves,
soon it’ll be gloves and ear muffs
i beg dw to wear a jacket
before long i’ll leave a pot simmering of
citrus + rosemary to perfume the air,
signaling, for me, that the season of
hibernation has begun

meanwhile, the oven has been turned on,
seemingly permanently,
and small treats to greet the early evening
grace our dessert table
dw made these for me recently
i saw them on instagram
about 30 minutes later
they were in my face

here’s to autumn and all the sweetness it brings

snickerdoodles – dairy free & gluten free
adapted from deliciously organic
*note: we didn’t have gelatin so we used agaragar, which honestly, i think could be taken out. as far as i know, it can’t be activated unless in boiling water… we halved carrie’s recipe, because we’re trying to keep our booty sizes in check.

makes 6 cookies

1 cup almond flour
1 TBL qunioa flour
1 TBL peanut butter
1/4 tsp sea salt
1/4 tsp baking soda
1/4 tsp agaragar
under 1/2 tsp cream of tartar
1/8 cup honey
2 1/2 TBL coconut oil, melted
1/2 tsp ground cinnamon
1/8 cup coconut sugar

preheat oven to 350 degrees

whisk together almond flour, quinoa flour, peanut butter, salt, baking soda, gelatin and cream of tartar in a mixing bowl. pour in honey and butter until mixed through

in a small bowl combine the sugar and cinnamon

divide dough into 6 equal balls, roll in cinnamon/sugar mixture and place on baking sheet

bake for 12 minutes

makes 6 cookies – calories: 173 | total fat: 5.8g | saturated fat: 4.9g | sodium: 68.5g | total carbs: 29.7g | dietary fiber: 1.8g | sugars: 6.8g | protein: 2g

other cookie magic:
savory simple – butterfinger shortbread cookies
emma eats – vanilla bean & cocoa pâte sablées
annie’s eats – fudge stripe cookies
cooking classy – somoa sugar cookies
averie cooks – soft PB & coconut oil cookies