Bites of My Life

This is my 20th "bites" post! They are my favorite post to do each week, I love looking back on the week and remembering everything that happened then sharing it with you guys.

Last week was relatively slow, but then I got to spend the whole weekend at home which is just what I needed! I hadn't been home in forever and it was so nice to just lay around with nothing to do. Now it's a new week with new things to get done, but the incredible temperatures we have been having are putting me in the best mood and making me very productive! 

-The shop I work at put up their new window display last week. I couldn't stop staring at it at work. Has me brainstorming some new DIY's!

-My sweet boss also surprised me with the yummiest mint chocolate chip cookie! She said, "I got you something because it was just that good!" She was right.

-Zoe's Kitchen opened in Norman last week. I have already been on a Mediterranean kick and then Zoe's just heightened it! I might have gone twice in one day...some of the workers noticed...

-Muse is the cutest new store we have in my hometown. Full of a small selection of the cutest clothes and the best home decor. My mom and I popped in this weekend and I was getting all kinds of inspiration for my house next year! Starburst mirrors, lucite, Moroccan poofs, fur etc!

-Had the best time seeing Robert Earl Keen with my parents Saturday. Who would have thought a country concert with only you and your parents could be so fun! 

-Ended the weekend with Kathleen teaching a Barre3 class for my sorority sisters! 

The amount of cooking and baking that happened this weekend was too much to squeeze into my bites post, but stay tuned the next couple weeks for recipes of everything I made. I'll try not to overload you with food posts, but I'm not making any promises. 

xo annie

#philiplimfortarget

Sunday morning started at about 6:45 a.m. when my alarm went off. I threw on my most comfortable shopping clothes then jumped in the car (coffee in hand obviously) to go pick up my sister. 

We arrived to the OKC Target by 7:30. It wasn't too surprising to see we were only second in line. Oklahoma doesn't quite know greatness when it happens. Philip Lim's collection for Target was greatness.

sitting, waiting, wishing 

We anxiously awaited until they unlocked the doors at 8:00, by this time there was a little more of a line behind us. Being the crazy shoppers everyone was, we took off running.

we dug through piles of purses still on the stock carts

Kathleen and I had a plan of attack. We pretty much have the same taste so we made a plan to grab two of anything we liked. We met back up with a huge pile of clothes and arms full of purses.

favorites in hand...to the register!

I was really only interested in the purses, and happily found two I loved! kathleen snagged a tote, dress and skirt!

by 8:30 my stomach was growling, so pumpkin spice m&m's seemed like an appropriate choice to curb my appetite!

Below are the mini satchel and taupe tote I walked away with! I'm very pleased with my purchases. Even after my stress a few weeks ago to find the perfect fall bag, I knew in the back of my mind I wanted to wait to see the Philip Lim bags. Good thing I waited!

If you weren't quite as ambitious to be at Target bright and early Sunday morning I encourage you to go see what's left! I was underwhelmed by the clothes but all of the bags were fabulous!

Annie

Bites of My Life

The weeks are getting busier and busier with school being in full swing. Last week there was lots of fun and lots of studying. Sometimes/most of the time I strongly dislike studying, but when I have the perfect study spot and study snacks it's not so bad! 

Once I got through my busy week, OU had a morning football game. This meant one thing, a breakfast tailgate. There were donuts, chick-n-minis, pigs in a blanket and queso because no tailgate is complete without queso. It was the perfect way to kick off the day. 

To round out the weekend, I picked up my sister at 7:15 Sunday morning so we could be second in line at Target for the Philip Lim collection. More on that tomorrow, but I snuck away with two great purses!

-Trying out the new Chocolate Chai Tea Latte! I personally loved it!

-These new Evolution granola bars Starbucks is caring are delicious! I've only tried the Almond Cocoa, but I can't stray away! I'm typically not a huge granola bar fan, but these are so good and keep you full for a mid-day snack!

-If you missed my flourless almond butter cookies or vegan pumpkin bread recipes last week, you must check them out! 

-I spent most of my day at work cutting yards of yarn. Sounds tedious, but my bosses turned these strands of yarn into the coolest window display!

-Our tailgate mid-feasting.

I have another busy week to get through, then this weekend I am going home for the first time since before school started! I can't wait to veg on my parents big comfy couch and use my mom's fully stocked kitchen!

xo annie

Almond Butter Addiction Continues

I've said it before and I'll say it again. Being allergic to peanuts has me obsessed with almond butter. I first made these cookies this summer. The day after I made them my sister ironically sent me the recipe the next day thinking I would love them!

I blogged about Ambitious Kitchen earlier this week. It is my favorite food blog right now. When my friend first introduced me to the site this summer we quickly made these cookies after perusing Monica's blog! 

We whipped these up in under 15 minutes! The dough is pretty greasy when you first mix it but they bake up great! I also love the little sprinkle of sea salt on top to get that salty/sweet combo! 

The second time I made these I used honey instead of maple syrup, I recommend maple syrup. The flavor just worked better than the honey. I also love the use of almond extract paired with the almond butter!

Flourless Almond Butter Chocolate Chunk Cookies
makes 15-18 cookies

Ingredients:
1 cup almond butter (your favorite brand)
1/3 cup honey or pure maple syrup
1 egg
1 1/2 tsp. vanilla extract (or almond extract! it pairs perfectly with the almond butter)
1/2 tsp. baking soda
1/2 tsp. sea salt
1/3 cup chocolate chips or dark chocolate chunked
sea salt, for sprinkling
almonds (optional), for garnishing

Directions:
Preheat oven to 350 degrees F. 

In a medium mixing bowl, beat together almond butter, honey (or maple syrup), egg, vanilla, baking soda, and salt until smooth and creamy; about 2 minutes. Fold in 1/3 cup of chocolate chunks. 

Drop tablespoon sized balls of dough onto a baking sheet lined with parchment paper, top each cookies with extra chocolate chunks and an almond if desired. Bake for 10-12 minutes or until cookies turn a slight golden brown underneath; they will be puffy! Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. Makes 15-18 cookies.

 Pairs perfectly with a glass of almond milk!

Annie

Let The Fall Baking Begin!

Pumpkin bread is one of my favorite fall treats! It probably ties with my families recipe for ginger cookies! It isn't officially fall until a loaf of pumpkin bread is made. The recipe my mom has been using for years is hard to beat, but I wanted to try out my own recipe. I decided on a vegan bread recipe. Vegan just means it is free of any animal products and is slightly healthier. I found a recipe for vegan walnut bread by Joy the Baker and then surprise surprise, adapted it a little! 

I left out the brown sugar and used more whole wheat flour than AP flour. Also I was short on spices so I used a combination of cinnamon and ginger. The ginger gives it a really unique flavor that I think made it extra special!

Vegan Pumpkin Bread
makes 2 in loafs

Ingredients:
1 cup flour
2 1/2 cup whole wheat
1 1/3 cup sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 can pumpkin
1 cup veggie oil
1/3 cup maple syrup
1/3 cup water

Directions:
Preheat oven to 350 degrees F.  Place a rack in the center of the oven.

Grease and flour two loaf pans and set aside. 

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in. Divide the dough between the two greased pans. Bake for 1 hour to 1 hour and 15 minutes (1 hour was perfect for me!) , or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack. Serve warm.

It may be vegan but it is still just as tasty and just as moist! Best the next day with a cup of coffee!

Annie