Today I thought I would take the time to share with you some of the things I’ve been loving in my life right now. I’ll conclude my discussion of “the sweet things in my life” with a recipe for vegan chocolate chip blondies. This was the first vegan cookie I’ve ever made, and it was delicious! I will definitely be making this recipe over and over again.
Since I’ve been home from college, I’ve been absolutely adoring my three pets Westley, Reese, and Bentley.
Bentley and Me
I’ve also been spending some really great time with my beautiful boyfriend Darren…
…and my gorgeous sisters.
I’ve really loved being able to find some time to relax this summer between studying for the MCAT and volunteering at The Free Clinic. I’ve went on some really great walks, and I’ve already read two books. In fact, I have a confession to make. I went to the library and checked out four books. I didn’t realize until I started reading one of them that I had already read it. Now that’s when you know you read too many books too fast.
I’ll end this discussion of sweet things in life with…CHOCOLATE CHIP BLONDIES. I admit it. I have a sweet tooth. Bad. I absolutely love cookies, brownies, candy, and any form of dessert really. These blondies are a recipe by Chocolate Covered Katie, and they are so yummy! They are vegan and packed with protein.
Chocolate Chip Blondies adapted from Chocolate Covered Katie
(makes 15-20 squares)
- 1 1/2 cups chickpeas (1 can, drained and rinsed)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- 3/4 cup brown sugar
- 1-2 tsp vanilla extract
- 1/4 cup oatmeal
- 1/4 cup peanut butter
- 1/3 cup chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard.