Hi.

I’m an anxiety-riddled, grass-eating cat mom happily engaged to a transgender man.

I work as an engineer in New York City, pretending to be an adult and spending a solid 20% of my time trying to remember to not reply all.

I wanted a platform to share my wealth of equally positive and negative experiences as I attempt to navigate my twenties, and maybe get a little preachy here and there about veganism, mental health and LGBT rights.

At the very least, I hope to make you laugh.

Pumpkin Chocolate Holiday Cookies

Pumpkin Chocolate Holiday Cookies

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Pumpkin Chocolate Holiday Cookies

Ingredients:

  • 1/2 Cup canned pure pumpkin
  • 1/2 Cup coconut sugar
  • 1/4 Cup coconut oil, melted
  • 3 Tablespoons applesauce
  • 1 Cup whole wheat flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 2 Teaspoons pumpkin pie spice
  • 3/4 Cup mini chocolate chips (I use Enjoy Life brand)
  • Cooking spray
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Supplies:

  • Cookie sheet
  • Aluminum foil
  • 2 Medium mixing bowls
  • Spatula 
  • Whisk
  • Ice cream scoop
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Directions:

1.  Preheat oven to 350⁰ F.

2.  Line a cookie sheet with aluminum foil or parchment paper and spray with cooking spray.

3.  In a medium mixing bowl, combine pumpkin, coconut sugar, coconut oil and applesauce.

4.  In another mixing bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice.

5.  Slowly pour the dry ingredients into the wet and mix just to combine.

6.  Stir in chocolate chips.

7.  Drop approximately 2 Tablespoons on cookie dough at a time onto lined cookie sheet. I use an ice cream scoop for this!

8.  Using a fork, press down gently on each cookie, then again turning your fork sideways, making a criss-cross shape on the top of each cookie.

9.  Baking for 10 minutes, or about 12-15 if you prefer them crunchy.

10.  Enjoy!

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