I can’t believe I’m already off to San Francisco for the Foodbuzz Festival tomorrow! I’m so excited to see all my blog friends (I’m rooming with my girls Jenna and Tina — and also spending a night with Stepfanie from DailySpark, the website I’ve been contributing guest posts to for awhile!) and to meet some new ones! The weekend sounds like it will be filled with great food and interesting blog-related sessions (photography/video how-tos, foodie cooking sessions, being successful with your blog, etc.). The festival ends Sunday morning, but I’ll be staying until Monday and spending some time playing in wine country! I can’t wait — last time I was out there was when I visited Jenna over New Years :)
On Friday night, there’s a festival welcome cocktail party, and we’re supposed to bring a gift under $20 for a foodie gift exchange. I decided on a combination of homemade and store bought. :)
For my store bought item — I decided it had to be something UNC related! BLUE Hot Chocolate, anyone?!
And for my homemade — cookies! :)
Oatmeal Banana Pumpkin Cookies, to be exact! These are a more seasonal variation of my Oatmeal Banana Coconut Cookies. I figured since a lot of people don’t like coconut, I should stay away from that — and I decided to make them vegan just in case, too! I’m hoping everyone likes pumpkin :) Yum!
They came out really tasty — I hope whoever gets them loves them, too! :)
Oatmeal Banana Pumpkin Cookies (vegan!)
Makes 12 small cookies
- 1/2 C oats
- 1/2 C whole wheat pastry flour
- 1 Tbsp. finely ground flaxseed
- 1/4 tsp. baking soda
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- Pinch of sea salt
- 1 large very ripe banana, mashed
- 1/4 C pumpkin
- 1/8 C pure maple syrup
- 1/6 C dried cranberries (or raisins or chocolate chips)
- 1/4 tsp. vanilla extract
Preheat oven to 350.
In a large bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients, and then slowly add wet to dry, stirring gently until mostly uniform (there will probably still be some banana chunks, it’s fine!).
Spoon batter onto a cooking-sprayed or nonstick cookie sheet. This recipe makes about 12 small cookies. Bake about 14 minutes until lightly browned.
Time to get back down to business — must get everything school-related (and house-related) in order before leaving tomorrow! I have a few of my classmates coming over shortly to work on biostats homework, and then I have to pack, etc., etc.
But first — any of you guys looking for some cool new music? (Tip: It’s great for running!) My friend Ben (who helped me set up my blog on its own host/domain last November) is an AWESOME musician and just released a new album, and it’s on iTunes! How cool is that? If you have a second, I’d love if you’d check out his music and show him some love. Here’s his Facebook page, and below check out the cool music video he made (featuring his cute girlfriend) for one of the new songs.
I know. I have no idea how anyone makes videos that cool on their own.
Have a good one :)