Savoring Break: Cranberry Chai Baked Oatmeal

I am a huge fan of this thing called “break”.

Waking up without an alarm clock after eight hours of restful sleep. Thinking “What do I want to do today” instead of “How many items can I knock off of my gazillion lists before the day’s out?”

Having time to spend with friends and family so my sister tells me every single day: “You are so much nicer and happier now”. I had no idea what a monster school made out of me.

I may be over sugar and cookies, but I am not ready to say goodbye to the holiday spirit. No siree. I am going to savor every moment for as long as I can.

Days like yesterday. I puttered around half the morning before bundling up and heading out in the sub-freezing temperatures for a run. I kept my mind off my frostbitten nose by planning a warm, nutritious breakfast. Then I ran harder to get back home and into the kitchen.

My vision of Cranberry Chai Baked Oatmeal was whipped up and baking away quicker than the drive-through at Dunkin Donuts to cash in my brand spanking new gift card. Thank you, Aunt Robin. That large coffee was the perfect accompaniment to the delicious smells of winter spices and orange zest wafting from the oven.

Breakfast was everything I hoped for and much more. I “mmmed” at every bite and felt so good making two healthy decisions that morning. It was the perfect balance for spending the rest of the day with friends, sprawled on the couch and eating chocolate covered strawberries.

My free days are fleeing by and there won’t be many more days to drink in the joys of life, of family and friends. So right now, I’m just going to be thankful. And savor every delicious bite.

Chocolate-covered strawberries and oatmeal alike.

Cranberry Chai Baked Oatmeal~ serves one ~


  • 1/3 c. water
  • 1/3 c. vanilla almond milk
  • 1 Chai tea bag
  • 1/2 c. oats
  • 1/4 t. baking powder
  • pinch of salt
  • 1 T. ground flax
  • 1/2 banana, mashed*
  • 1 t. vanilla extract
  • 1/3 c. chopped cranberries
  • orange zest
  • stevia to taste


  • Preheat oven to 375 and spray a ramekin with cooking spray.
  • In a small saucepan, heat water and milk with tea bag until it simmers lightly. Remove from heat and allow tea bag to steep for a few minutes. Remove bag, squeezing to release flavor. Stir in remaining ingredients.
  • Pour batter into prepared ramekin and bake until a toothpick inserted comes out clean, about 40 minutes. Serve with honey, maple syrup, or jam.

* The banana is to bind the batter together. If you’re not a banana fan, you can substitute either one whole egg or 1/4c. unsweetened applesauce.

I’m going to make this tomorrow morning so I can feel okay about my last hurrah, snacking all night and ringing in the New Year. It’s all about balance, folks.


A balanced diet is a Christmas cookie in each hand…

I believed I have put enough distance between myself and the cookie baking frenzy that led to intense teeth-brushings and cravings for tempeh, lettuce, and gallons of water.

It’s Christmas time after all. We must talk cookies.

This past weekend, the Christmas parties came a’calling and after a long week of finals, I was more than ready to release my baking fairy and be covered in stardust flour. Being the blogaholic, recipe hoarder that I am, choosing cookie recipes was a long and detailed process. I wanted to be sure I made just the right ones.

Thankfully, I hit on some winners:

Oatmeal Raisin Cookies from Oh She Glows: Vegan, perfectly chewy and hearty — everything you want in an oatmeal raisin and so much more! I love the way this recipe incorporates ground toasted walnuts for rich flavor and added nutrition.

Gingerbread from Martha Stewart: A basic gingerbread recipe that I have found to be virtually fool-proof. Be warned that the yield is based on very large cookies; I doubled the recipe, and ended up with a whole ginger-army! I also reduced the amount of brown sugar by 3/4 with fine results. Gingerbread cutouts are so fun to decorate!

Vegan Peanut Butter Cookies from Elana’s Pantry. This recipe can’t get more minimalist with six basic whole-food ingredients and almost no work involved. Elena’s Pantry is one of my favorite resources for healthy dessert recipes I can feel good about eating and serving. No one would guess these scrumptious peanut butter pillows are gluten-free and vegan!

Toasted Coconut, Toffee, and Chocolate Chip Cookies from Two Peas & Their Pod. The title alone had me falling for these cookie, hook, line, and sinker. Coconut, especially toasted, has my heart. I substituted butterscotch chips for the toffee bits, and whole wheat flour for white. These were delicious. I loved the different flavors and textures going on in these cookies. Party in my mouth. Mom, where did you hide those cookies??

I hope your Christmas season has been filled with yummy cookies and people to share them with. Platters of these cookies graced the tables of two caroling parties and one Sunday School Christmas party and were welcomed everywhere with welcome arms.. Even the “healthier” cookies were gobbled up happily. I looked on from a distance — my tummy already full of sampling the “Christmas cheer”.

My conscience simply won’t allow me to talk on about cookies without inserting my Dietetics-to-be voice (please, indulge me — I want to believe this semester of horror was not in vain!). This week, I’m sharing four helpful tips to “Eat Through the Holidays…Healthfully!” at Vibrance. Click on over and leave your cookie-eating/refraining strategies in the comments. I know I’d appreciate all the help I can get.

And so would this guy.

My inner vegetarian is seriously revolting against this.

After Christmas, it’s lettuce and tempeh for life.

Make it Better: Triple Chipper Oatmeal Cookies

At the ripe old age of nineteen, I’ve come to the realization that life is full of inconveniences. They’re unwanted, unplanned, and unavoidable. I have spent a lot of energy and time trying to remove them, but to no avail. So I’ve also come to the realization that they must be meant to be. Part of the greater good God’s working in my life (Romans 8:28). These everyday inconveniences can be opportunities to learn lessons and challenges to find and cultivate the good in “bad” days.

When you have a three hour lab that includes a two hour wait, when you and your lab partners are yawning at each other under foggy lab classes, turn it into a conversation opportunity. You may just make some nerdy new friends

When you are “feeling a bit out of sorts,” your throat is scratchy, and your nose is sniffly, turn your downtime on the couch to read that book you haven’t gotten around to.

When the weather keeps you inside from the run you were planning, turn on cheerful Christmas music and try a new workout.

When you’ve had a long rough day at school, use your car ride home to call your sister and plan a movie-popcorn night.

When you’ve stayed up late talking to a friend and your alarm goes off at 5:15am, be sure to cash your Dunkin Donut coupon in for a tall coffee

When you go after honey with a balloon, the great thing is not to let the bees know you’re coming. (That one’s from Winnie the Pooh. Go read him)

When you want to turn unhealthy sweets into healthy treats, be sure to make them 1)edible and 2)yummy. Just so you know, almond flour + oat flour is a magic combination.

And please, when you have three kinds of baking chips, be sure to use them all.

Triple Chipper Oatmeal Cookies
~ makes 6 dozen


  • 2 c. rolled oats
  • 1/3 c. coconut
  • 2/3 c. Earth Balance (or butter)
  • 1 egg (or 1 T. flax seed + 2 T. water)
  • 1 c. brown sugar
  • 1t. vanilla
  • 1/2 c. almond flour
  • 1/2 c. whole wheat flour
  • 1 c. milk chocolate chips
  • 1/2 c. mini semisweet chocolate chips
  • 1/2 c. butterscotch chips


  • Preheat oven to 350F
  • To make oat flour, process oats (1/2 c. at a time) in a blender or food processor until ground into a fine powder. It should look something like this: 
  • Process coconut in a blender or food processor until very finely chopped. Set aside.
  • In a large bowl, beat Earth Balance with sugar and baking soda until fully combined. Beat in eggs and vanilla. Add almond flour, coconut and oat flour and mix well.
  • Stir in chocolate and butterscotch chips.
  • Drop dough by heaping tablespoons onto an ungreased cookie sheet.
  • Bake about 12 minutes or until the edges of the cookies are golden brown

When you make six dozen cookies that combine oats, almond flour, and coconut, and when you are going to go all crazy in the baking chips department, be sure to eat them surrounded by friends.

I promise they will taste a thousand times better. And your day will be a thousand times sweeter.

Variations of Indecision

Confession: I never follow a recipe exactly.

And when I say never, I mean it. This usually means that the odds of me making the same dish twice – even a really good dish – is very rare.

When I go to cook, this is the typical scenario: I have an idea of what I want to make and then spend half an hour searching and cross-referencing every cookbook and recipe website I know (read: LOTS). An average of three recipes are spread across the counter, all variations of what I want to make. The finished product is a compilation of all of them — with some added ingredients that weren’t in any of them.

I’ve tried to follow just one recipe exactly, but I can’t. I have to make everything more complicated — turning muffins into bars, adding tofu instead of sour cream, throwing in nuts and craisins and chocolate chips because I can’t just choose one.

It’s really just a reflection of my mind. It’s crazy all the disconnected thoughts that go on up there. Indecision is a specialty of mine, which is why my bed is always covered in outfit rejects. I’m the one who always wants to “think about it” when I really mean “forget about it.” I’m the one who has to be nagged numerous times to call someone back or make an appointment. I’m the one whose closet is overflowing with craft projects I never decided to finish and now don’t know what to do with.

One thing I have decided is that I am not going to look at this until the weekend is officially over. Speaking of complicated! Who chose my major, anyway?

Yeah, that’s me in all my spaghetti-brained glory. I may laugh about my indecisiveness, but I know it isn’t always funny. It’s fear that causes me to shrink from the forks in the road that seem to litter the map of my life. There are so many choices to make each day. How will I spend my time? When will I study? How will I make money? When I look into the future, I see that the decisions only become more numerous and serious.

Which is why I find comfort in Isaiah 30:21. And your ears shall hear a word behind you, saying, “This is the way, walk in it,” when you turn to the right or when you turn to the left. It’s the wisdom in that Voice that leads me. Some knowledge is beyond me, but God promises to see me through, to guide me, and to work His will in my life. I can trust His wise faithfulness — it has always seen me through my muddled way. Every time.

And meanwhile, there are disguised blessings in every weakness. Indecisiveness can be an outlet for creativity. For discovery. For three granola recipes instead of just one.

Favorite Toasted Buckwheat Granola ~ Three Ways


  • Preheat oven to 250F. In a saucepan, bring brown sugar and water to boil. Simmer until sugar is dissolved.  Remove from heat and stir in honey, oil, salt, and vanilla (and orange juice for Var.3) Set aside.
  • In a large bowl, combine oats, buckwheat, wheat germ, flakes, and flax seed meal. Pour wet ingredients into dry and toss to evenly coat. Transfer to two large baking pans sprayed with cooking spray.
  • Bake for 1-1/4 to 1-1/2 hours or until dry and golden brown. Stir about every 20 minutes. If adding nuts, mix in about 30 minutes into baking
  • Stir in your mix-ins and cool completely. Store in an airtight container.

There are so many ways to eat this granola: a big bowl for breakfast, over yogurt or ice cream or a smoothie, or of course, straight out of the jar.

Confession: As soon as this was out of the oven, I poured a handful of each into a bowl, drowned it in almond milk and burned my tongue chomped away. I obviously couldn’t pick a favorite.

When Yummy Things Happen


I’m working on it (beginning with spelling it).

It’s one of character traits that when you realize you need it, you find all kinds of opportunities to learn it.

Learning that sometimes torrential downpours happen and you find yourself without an umbrella and then means you have to run across campus in your sequined flats and arrive in class resembling a wet rat. And no, the world is not ending.

Learning that on the one free day of the week you hoped to spend with family, everyone else is out of the house. You suddenly have a free whole day for studying.

Learning that even when you have whole days blocked up for studying, that never really happens. Because other important things come up. Like baking.

Learning that as soon as you find one good excuse to bake (those apples in the fridge are getting mealy), there come along three other necessary events to bake for that weekend (thirty+ guests, a neighborhood party, a friend’s 90th birthday). This means you need to triple your recipe. And go to the store for more apples. And you can give up any ideas of studying.

Learning that when sisters watch you bake, you will end up making an entire separate batch with chocolate chips instead of apples and you will become the brunt and punchline of several jokes when you ask the question “What does quirky really mean anyway?”. Never ask that question. But you will also have someone to stir the batter as you wipe flour of your camera so you can arrange and take thirty pictures. That’s normal, right?

Learning that no matter how much they leave you to your textbooks, make fun of you, or call you names (can you be a little more original than Ditzy?), all will be forgotten when they follow a buttery, warm-apple fragrance into the kitchen and sinking their teeth into your creation, offer up mmms and contented sighs that makes your quirky sister heart swell with love.

These bars are one of my favorite recipes because they are endlessly adaptable. The base recipe, adapted from Mama Pea’s Toffee Bars, is so versatile and can be taken any way your imagination, mood, occasion, or kitchen pantry dictates. Some of my favorite add-ins have been the toffee chips (follow Mama Pea’s recipe for homemade toffee = amazing!!) with coconut and chocolate chips, fresh blueberries and white chocolate chips, peanut butter and chocolate chips.

This newest creation was inspired by the autumesque weather we’ve been enjoying — Apple Butterscotch Bars. Why have I not baked with butterscotch chips before? Find of the week season.

adding color to a “blank slate”

Apple Butterscotch Bars
(Adapted from Mama Pea’s Toffee Bars)


  • 1 1/4 c. brown sugar
  • 1 c. vegan margarine
  • 2 t. vanilla extract
  • 1 1/2 c. whole wheat pastry flour
  • 1 c. all-purpose flour
  • 1 t. salt
  • 1 t. baking soda
  • 2 t. baking powder
  • 1 c. diced apple
  • 1 c. butterscotch chips
  • 1/3 c. coarse raw sugar (or brown sugar)


  • Preheat oven to 375 degrees and lightly spray a 9×12 pan with cooking spray.
  • In a large bowl, cream together sugar, margarine and vanilla.
  • In a separate bowl, combine flours, salt, baking soda and baking powder. Add dry ingredients gradually into wet mixture until fully combined.
  • Gently fold in apples and butterscotch chips (or other add-ins of your choice).
  • Press mixture into prepared pan. Sprinkle with raw sugar.
  • Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before cutting and serving.

Learning adapplebility adaptability isn’t easy. Sometimes it includes rain-drenching, flour-coating reminders that I am not in control of my life. Squashed sequin flats and late night study sessions will happen, whether I plan them or not, and if I choose by God’s grace, I can surrender my unmet desires, give thanks in all things, rejoice in the abundant life I’ve been given, and eat Apple Butterscotch Bars because somehow I missed lunch.

Really, I wouldn’t have it any other way.

It’s Beginning to Taste Like Fall

Something is happening.

The other morning, instead of daily iced coffee routine, I woke up craving steaming green tea. I had to search deep behind stacks and stacks of mugs to find one big enough.

Another strange thing. It is no surprise that whenever Mom goes anywhere, she almost always manages to drive by a farm stand and almost comes home with a big bag of fresh produce. But the surprise came when she pulled a big butternut squash out of the bag and declared, “It’s time you make butternut apple soup again.” Which I haven’t done yet because butternut squash are far more pretty to look at then to cut.

And then there are all this packages that kept appearing on our front step and now there is a mountain of textbooks stacked in the middle of my bedroom floor. I’m scared to go near it, lest there be an avalanche, so I’m considering sleeping on the couch until it melts.

Oh, and the past couple days when I’ve stepped outside for my early morning runs, I have been shocked by a cool breeze. Where did that come from? And why do I still sweat like it’s 90 degrees?

So the hot tea, butternut squashes, textbooks, and breezy mornings have brought me to a conclusion: The seasons are a-changing. Opening my calendar to September 1 this morning confirmed my suspicions. Autumn is coming.

There’s an excitement that creeps over me at this time of year, just as shades of red and orange creep into summer’s green leaves. There is something about the crisp air, the evening glow, campfires and woolly sweaters that makes my heart so glad. And it reminds me of the faithfulness of God, shown in the way the seasons cycle and the earth is renewed every year. “He did not leave himself without witness, for he did good by giving you rains from heaven and fruitful seasons, satisfying your hearts with food and gladness” (Acts 14:17).

But I also know that with summer’s end comes the end of other things as well. Like baking. Let me tell you, I took every opportunity to bake this summer because I knew they would soon be no more. Now, the afternoons I’m not in classes must be devoted to studying. Now, instead of dusting myself in flour from head to toe, I’m spilling chemicals in Biochemistry lab (please, don’t comment. I’m an absolute klutz in the lab). Now, I’m not pursuing cookbooks on a lawn chair, I’m bent over Plato and Locke. In bed. With the covers pulled up to my chin.

During my last week of freedom, I decided to devote my last baking project to making something that would welcome the new season with open arms, to embody everything I loved about fall.

Well hello there, beautiful. I think I can handle you.

Please make this. On a autumn school night, this banana apple bread will keep you warm company, especially if paired with a mammoth mug of hot tea. I promise it will give you happy thoughts during lab disasters and strength to tackle The Leviathan.

And it’s easy enough to whip on a weekend or in between study sessions (shh, I won’t tell).

It’s-Almost-Fall Apple Banana Bread

  • 1 c. whole wheat flour
  • ½ c. rolled oats
  • 2 T. flax seed meal
  • ½ t. baking soda
  • 1 t. baking powder
  • ¼ t. salt
  • ½ t. cinnamon
  • 3 ripe bananas mashed (about 1 ½ c.)
  • ¼  c. honey
  • ¼ c. natural peanut butter
  • ¼ c. unsweetened applesauce
  • ¼ t. vanilla
  • 1 medium apple, sliced.


  • Preheat oven to 350 degrees. Spray a 8-inch cake pan or 8×4 loaf pan with cooking spray. In a large bowl, combine flour, oats, flax, baking soda, baking powder, salt, and cinnamon.
  • In a separate bowl, blend mashed banana, honey, peanut butter, applesauce and vanilla until thoroughly combined. Add liquids to dry ingredients and stir just until combined.
  • Pour batter into pan and smooth top with a spoon. Arrange apple slices on top, only overlapping slightly.Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Fall I welcome you with open arms. And open mouth.
In bed with the covers pulled up to my chin.

Celebration Calls for Baking

I feel like celebrating.

I’m not exactly sure why.

It may be because yesterday marked the end of my summer Statistics course. I hit the final “submit” button at 11:13 pm while sitting on my bed in my pajamas. Still awaiting the score on that one…It can wait until I’ve fully enjoyed this sense of accomplishment.

It may be because I just spent the last week at an exhilarating, inspiring conference for girls. Making new friends, getting closer to old ones and being strengthened in my faith had me walking around with a smile all week. It also had me taking a Statistics class at 11:13 pm, but the joy far outweighed the consequences.

Or it may be because in a few short days, I’ll be heading out to Philadelphia for another conference, to learn about nutrition and healthy living, and to stalk a few of my blogger heroines. And staying up till 11:13 pm, on my bed in my pajamas, with my head not bent over a calculator, but immersed in a swag bag of goodies. I’ll take it.

But really, when I think of my blessed life, I see there is much to celebrate. Family and friends who are dear to me, the comfort of home, health and strength to enjoy long runs in the August sunshine, clothes to wear, a bed to sleep in…and study in.

Mostly I rejoice that I know the Source of my blessed life. Every good gift and every perfect gift is from above, coming down from the Father of lights with whom there is no variation or shadow due to change (James 1:17). Each day I know that “the steadfast love of the LORD never ceases; his mercies never come to an end; they are new every morning” (Lamentations 3:23,24). Great is His faithfulness.

It’s worth celebrating. Is it weird that I always associate food with celebrating? Whenever there is a birthday, anniversary, graduation, soccer win, passed exam, or just a really good day, my first thought is what recipe best will best commemorate the occasion.

Is that strange? Because if it is and I’m the only one celebrating with blueberry shortbread with coconut streusel, I don’t want to be normal.

Blueberry Streusel Shortbread Bars

Shortbread Ingredients:

  • ¾ c. sugar
  • ½ c. margarine
  • ½ t. vanilla extract
  • ¾ c. whole wheat flour
  • ½ c. all-purpose flour
  • ½ t. salt
  • ½ t. baking soda
  • 1 t. baking powder
  • 2 T. milk
  • 1 c. fresh or frozen blueberries
  • ¼ c. chopped  pecans
  • ¼ c. unsweetened coconut

Streusel Topping Ingredients:

  • ¼ c. whole wheat flour
  • 1/3 c. unsweetened coconut
  • ¼ c. rolled oats
  • ¼ c. brown sugar
  • ¼ c. chopped pecans
  • ¼ c. margarine, melted


  • Preheat oven to 375 degrees and lightly pray a 8×8 pan with cooking spray. In a large bowl, cream together sugar, margarine and vanilla.
  • In a separate bowl, combine flours, salt, baking soda and baking powder. Add dry ingredients gradually into wet mixture until fully combined. Stir in milk. Gently fold in berries, pecans, and coconut. Press mixture into prepared pan.
  • Topping: Combine flour, coconut, oats, brown sugar, and pecans in a medium bowl. Drizzle with melted butter and stir to coat. Sprinkle topping over bars and gently press into batter.
  • Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before cutting and serving.

Have you thought of a reason to celebrate yet? These bars are calling your name.

Dessert Fairies Make Mis-bakes.

Whatever you do, work heartily” – Colossians 3:23

Jenny and I often kid that if we end up old maids we’ll have to set up house together. She will clean and I will cook.

We are just joking. Kind of. Definitely joking about the old maid part. I hope.

But if we could each keep a housekeeping fairy in our pockets for the future, Jenny would choose one that would make dinner in the bleep of a microwave and I’d want a cleaning fairy who make the house sparkle and shine over night (brooms and vacuums give me the shivers). Whenever we have company, we each take the duties we most enjoy and feel is most important. And we both are satisfied doing what we do best.

Tonight we’re having company. Twenty-something girls filling the house for a Bible study, and also to talk, laugh, sing and have a tea party.

Just as I was entering the kitchen with my recipe box in hand, Jenny came in with a roll of paper towels. She took one look at me and then a dramatic head roll around the room.

“We have a lot of cleaning to do.”

“I know.”

“Can’t we just make some boxed muffins?”

I gagged a little. That was almost as bad as suggesting we buy dessert.

“I’ll make something really quick and easy. And then I’ll sweep the kitchen, empty the dishwasher, and vacuum the whole house.”

My winning smile was met with a resigned sigh and wave of paper towel as she hurried out of the room to scrub and scour.

Eager to make good on my promise, a bag of trail mix sitting in the refrigerator came to mind. So did a “recipea” I bookmarked yesterday from Mama Pea. Mama Pea is just the kind of mama I want to be one day. She’s awfully funny, she’s written a cookbook, she peels chickpeas on the couch with her girls. Her kitchen seems like a really fun and yummy place. I bet she even has a cleaning fairy.

So, this particular recipe for Chocolate Cherry Cashew Bars called for nuts, dried fruit, and chocolate chips. In other words (and less measuring cups): trail mix. Flax and agave nectar were mixed in and within minutes, I had my dough. Win. I decided to make individual portions by baking in a mini muffin pan and forgot to adjust the baking time, so the cookies were slightly over-baked. They were difficult to get out (note to self: use recommended pan and buy parchment paper ASAP) so I just stuck the pan on top of the fridge to fully cool and was smugly on route to the vacuum.

And then, things took a bad turn. I was scrubbing bathroom sinks when Dad hesitantly knocked on the door and stepped in with a sheepish expression. “I have bad news,” He said slowly, “I accidentally washed away your dessert.”

Apparently, he had walked into the kitchen, spied the pan on top of the fridge, assumed it was just collecting dust up there and thought he’d be helpful by scraping out the cookies I had made not fifteen minutes before. Umm…Of course.


Now, others might have responded by throwing up their baking mitts and heading for the snack aisle of the grocery store, but I bit back my shocked and angry words. Instead, I weakly tried to smile at the irony of life, and with determination went back for my recipe box. I think I left the bathroom sink running. All I was concerned about was salvaging my reputation as the resident baking fairy.

I went back to Mama Pea. This time, I settled on her No Bake S’mores Bars, because when it is 100+ degrees outside, a dessert that doesn’t require standing over an oven or a blazing hot fire is a definite plus. They also looked fairly simple and were inspired by Mama’s own burn story. And you know what they say: If at first you don’t succeed, try, try s’more.

Take two.

It’s true. Even if you spend the whole day in the kitchen, even if you leave chocolate smears on the microwave handle and even if you used all the hand towels wiping up an agave spill, the end result — baked with care and love — is worth it all.

And because I was no longer going for speed, only success, I made some donuts too. Because sprinkles make me happy and icing things sure beats scraping out a mini muffin pan.

S’more Bars (slightly adapted from Mama Pea’s No Bake S’more Bars)

Ingredients (Makes 12-16 bars)

  • 2 c. old-fashioned oats
  • 1 c. graham cracker crumbs (look for natural brands, i.e Back to Nature)
  • 2 c. puffed kamut cereal (or crisp rice cereal)
  • 1/2 c. chocolate chips
  • 1/3 c. mini-marshmallows
  • 1 c. agave nectar (honey or brown rice syrup also work)
  • 1/4 c. brown sugar
  • 1 t. vanilla
  • 1/2 t. salt


    • Coat an 8×8 pan with cooking spray and set aside.
    • In a large bowl, combine oats, puffed kamut cereal, chocolate chips and mini marshmallows.
    • Smash graham crackers into coarse crumbs. Add the crumbs to your mixing bowl.
    • In a liquid measuring cup, combine agave nectar, brown sugar, vanilla and salt. The mixture will be thick and sticky.
    • Pour the syrup over the cereal mixture and stir to coat.
    • Transfer the mixture to your pan and press down with the back of a greased spatula. Put the pan in the fridge to set up for at least 30 minutes before cutting them into bars. Store remaining bars in an airtight container.

  • After refrigerating, I stuck the bars in a 350 oven for about 15 minutes, just to firm them up a bit. I think agave nectar has less of a binding effect than brown rice syrup.
Just was I was scooping the last of the batter into my mouth with a leftover marshmallow, the phone rang. Dad called to say he had just gotten a flat tire. I bit back the teasing comments, smiled at the irony of life, and said the dessert fairy would keep a treat — not from a box, not dug up from the drain, but a homemade crispy crunchy sweet and salty S’more bar waiting just for him.
Because that’s what I do best.

Donuts are best when shared with friends.


This is what joy looks like:

Some of the time.

But many times, life isn’t all sprinkles and chocolate glaze. When there are disappointments, pains, and inconveniences, how do we  respond to the command to “Rejoice always”?

By remembering that joy isn’t based on external circumstances, but on the secure and eternal relationship of my Savior with me. “But let all who take refuge in you rejoice; let them ever sing for joy, and spread your protection over them, that those who love your name may exult in you” (Psalm 5:11). Because of who He is and what He has done and is doing, and will do for me, I can lift my heart in joyful praise at all times.

And when God’s blessings include sparkles and chocolate glaze, I rejoice. Not because those are the only times He is good but because His goodness overflows in such a way that I am reminded in a special way of His great love and mercy in my life all the tim “Though you have not seen him, you love him. Though you do not now see him, you believe in him and rejoice with joy that is inexpressible and filled with glory, obtaining the outcome of your faith, the salvation of your souls” (1 Peter 1:8,9).

Yesterday, joy took this form. I was celebrating passing the Psychology CLEP, delaying the start of an online Statistics class, and craving chocolate. Perfect time to make doughnuts? I thought so too.

Cinnamon Sugar Baked Doughnuts

Slightly adapted from Prevention RD.
1/2 cup whole wheat flour
1/2 cup all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
pinch of salt
1 egg white, lightly beaten
1/4 c. unsweetened applesauce
3/4 c. yogurt, flavor of your choice
2 tsp lemon juice
2 1/2 Tbsp honey
1 1/2 tsp cinnamon
1/4 cup sugar
1 Tbsp butter, melted

Directions: Preheat the oven to 400 degrees. In a large bowl whisk together all the dry ingredients. In another bowl stir together egg white, applesauce, yogurt, honey, and lemon juice.
Mix wet ingredients into dry, just until combined. Scoop batter (batter will be thick!) into a ziploc bag and snip a corner with scissors. Squeeze batter into a doughnut pan.
Bake until doughnuts are golden brown, about 10 minutes. Let cool for a few minutes before removing from pan.
Yields about 12 doughnuts.

Healthified Doughnut Quick Fix

1 1/2 c. boxed cake mix of your choice (I used yellow)
1/3 c. water
1 ripe banana, mashed
2 egg whites
1/2 c. dark chocolate

Directions: Preheat oven to 400. Combine cake mix with water, mashed banana, and egg whites. Depending on how moist your cake mix is, you may need to add more of the mix or more water. You want batter to be thick.
Scoop batter into a ziploc bag and snip off a bottom corner. Squeeze batter evenly into doughnut pan.
Bake until doughnuts are golden brown, about 10 minutes. While they are cooling, melt chocolate in a saucepan over low heat. Remove doughnuts from pan and dip tops into melted chocolate and then immediately top with sprinkles. Let chocolate cool before serving.

Make these doughnuts. If you don’t have a doughnut pan, make them cupcakes (just increase baking time). Then pour yourself a glass of milk and Rejoice, always.