These days, I don’t have much to offer to anyone. I am wrapped up in my own world, spending hours lost in my imagination. The only service I seem to be able to provide is cooking for others.
Today, we had surprise guests coming for lunch and only 30 minutes to prepare something. There was leftover duck from two nights ago, so I made duck tacos for everyone. I had planned to make fancy wine country duck tacos with blueberry sauce and goat cheese, but there was no time!
It’s a good thing that ducks are fatty and flavorful on their own. I just added onions, tomatoes, lettuce, cheese, salsa, and a squeeze of lime juice.
Lunch was prepared and consumed quickly. That’s why there aren’t any pictures!
Afterwards, I offered everyone coconut oatmeal cookies. I made them 2 hours before I knew that we would have guests and was secretly relieved that they finished the cookies. I ate 5 of them when they came of the oven and would have probably have had the rest by dinner time. That’s what I call a “win-win” situation!
Coconut Oatmeal Cookies
1 stick of butter (½ cup), softened
⅜ cup maple sugar (it’s halfway between ¼ and ½ cup)
2 teaspoons vanilla
½ teaspoon salt
1 cup unsweetened shredded coconut
1 ¼ cup rolled oats
1 cup whole wheat flour
¾ teaspoon baking powder
chocolate chips (optional, but highly recommended!) If you do add them, decrease the coconut in the recipe. The batter should still be pretty dry, but still easy to roll into a ball.
- Preheat Oven to 375 degrees.
- Cream butter and sugar.
- Mix in vanilla and egg.
- Then add the rest of the ingredients and stir until combined.
- Roll into golf sized balls, then slightly flatten.
- Baked for 10 to 12 minutes.
Original recipe here.