November 8th – “Get ready to greet a brand-new day.”

Yesterday’s horoscope advised me to, “think twice before hitting send.”  I wanted to follow up with some networking contacts, but decided to wait a day. Mondays are not good days to send emails anyway because people are usually swamped after weekends. According to some studies, Tuesdays mornings are the best time and day. I already received one response so I think those studies are right!

Now that I’ve gotten that out of the way, I’m ready to greet the new day!

To start off my new day, I switched out my warm weather clothes for winter wear. I found this shirt from last year. Is November too early to wear a Christmas shirt?

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I didn’t think too hard about it because my zodiac reading told me that it wasn’t time to relax yet:

Despite all your various successes, remain coolheaded and continue to work relentlessly.

I have a stack of books to read, applications to work on, and paintings to paint. To help me get through the day I made some almond thumbprint cookies filled with blueberry, apricot, and rhubarb jam.

This is one of the easiest recipes I make. Sometimes I substitute more almond and oat flour when I don’t have regular flour. It turns out great each time! If you’re busy and pressed for time, I highly recommend it. It’s hard to mess up and is sweetened by maple syrup.

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Vegan Almond Thumbprint Cookies

 1 cup oat flour

1 cup almond flour

1 cup wheat flour

½ cup oil

½ maple syrup

1/8 tsp salt

Some jam or jelly

Directions:

  1. Mix all ingredients except for jam/jelly. Roll into tablespoon balls. Makes about 2 dozen.
  2. Use spoon, thumb or teaspoon and press down into to each ball
  3. Fill balls with jam/jelly.
  4. Bake at 350 degrees for 17 to 20 mins.

The original recipe is here.

THANK YOU READERS!

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Today marks the first month of my blog! I wanted to take time to thank everyone who has supported me by reading, liking, and even following my blog. Over the past month, I’ve written more than I have in the last four years. I definitely would not have been able to keep the blog up if no one was reading, so THANK YOU! I appreciate you!

In your honor, I made an apple cake. I know that we can’t share this in real life, but I hope that you like the pictures.

The fruits were handpicked from my apple tree.

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The batter got thick and gooey like peanut butter.

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After two episodes of Portlandia, the cake was done!

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Apple Bundt Cake

2 ½ cup flour

1 tablespoon cinnamon

1 teaspoon salt

2 teaspoon baking powder

½ teaspoon baking soda

1 cup butter, melted

4 eggs

1 ½ cup brown sugar

6 medium apples, chopped into small ½ inch cubes

 

Equipment Required:  1 large bundt pan

  1. Grease your bundt pan with butter or oil and preheat oven to 350 degrees
  2. Mix all the dry ingredients together except for the brown sugar.
  3. In a larger bowl, mix together butter, eggs, and brown sugar.
  4. Slowly add the dry mixture to the wet until just mixed.
  5. Fold apples into mixture.
  6. Pour into bundt pan and bake for about 50-60 minutes. Mine took 55 minutes, so make sure you check with a toothpick.

Click here for the original recipe.