Another year in the books!
Schooooooooooooool’s out for SUMMER! Schooooooooooool’s out FOR-EVER…well, really just until September. But right now, three months feels close enough to forever.
That’s right, I’m FREE! I turned in my final research paper…and promptly contracted Strep Throat. *Sigh* *Cough* *Sniffle* Friday I just barely sniffled my way through the day on full Zombie Mode (not realizing how sick I was). Saturday morning, I woke up with lovely white spots dotting the back of my throat. Ewwwwwww. Shane (the wonderful man that he is) got me my antibiotics and I spent the entire day in a blanket nest on my couch. This morning, I feel a bit more energetic, a bit less like a disease-filled zombie. I’d cheer if I had a voice.
Here’s what I do have: a big batch of Italian Wedding Soup (my favorite), the best nurse in the world (Shane believes that ice cream has healing powers–he is wise and good), and BIG plans for the summer!
First of all, this will be my FIRST SUMMER READING PROGRAM! I’ve got some HUGE plans and tons of fun events for the community, so wish me luck! I’m hoping it is the BEST SUMMER EVER!!! I’ll definitely be posting pictures!
I’ve already been invited by TWO book clubs to speak at summer meetings. For anyone wondering, I LOVE going to bookclubs and talking about my book. If you don’t live in the Midwest, I’d be happy to Skype in. If you have a bookclub and you’d like me to come and talk, contact me or my publicist Krista!
I’m lining up some great stops on the book tour front: stay tuned for more information! For now, I can definitely say that I’ll be back at the Minnesota Scottish Fair and Highland Games, as well as the Wisconsin Highland Games.
Lastly (and certainly not least), I’m pumped to take all those hours I was working on homework and spend time WRITING my sequel. I’m on the 4th draft (3rd complete rewrite) and things are finally starting to click. Here’s to hoping I can finish a final draft by the end of 2016. I hope to also update this blog a little bit more regularly throughout the summer. Remember when I was only working part-time at Accidentally Cool Games and as a substitute at the Bemidji Public Library and I posted 3 times a week? While I seriously doubt I’ll have enough time to manage that anymore, I do hope I can update more than once a month now that the blog won’t have school to contend with.
So, how to celebrate all this awesome? Carrot Cake Pancakes sound like a grand idea!! I came up with these on a Sunday morning in April. It was one of those lazy days where breakfast is top priority. We had an excess of carrots and I thought, “I bet I can do something delicious with these.” And so, Carrot Cake Pancakes were born. These are loaded with good stuff: carrots, raisins, coconut, pineapple, and whole wheat four. But, they are also a bit naughty with the homemade coconut whipped cream. The best part: these pancakes, whipped cream and all, are 100% clean and made from whole foods. The end result is a decadent breakfast that doesn’t break the nutrition bank.
Who said you couldn’t have your cake and eat it too? 🙂
Julia’s Carrot Cake Pancakes w/ Homemade Coconut Whipped Cream
2 cups whole wheat flour
dash of salt
1 Tablespoon baking powder
2-3 medium carrots
1/2 cup raisins
1/2 cup coconut shreds
1/2 cup pineapple chunks, drained of juice
1 cup milk
1 teaspoon apple cider vinegar
1/4 cup maple syrup
2 Tablespoons stevia
Preheat your griddle to 350 degrees.
Mix the milk and vinegar together in a small bowl and set aside.
Take your handy dandy food processor and shred those carrots. Add the pineapple and coconut. Scoop it out of your processor and squeeze out any excess juice. Okay, you’re ready. Mix in the dry ingredients and set aside.
Now take the milk/vinegar mixture and add the maple syrup, egg, and stevia. Whisk that around. Add this to the dry ingredients. If the mixture seems too dry or gloppy, add more milk until you reach your desired consistency. Looking good.
Ladle out that goodness onto your griddle and make yourself some pancakes!
Now you probably want that homemade whipped cream. I’ve got you covered.
Forget that store bought stuff. This is the real deal.
1 can coconut cream
2 Tablespoons sucanat
1/2 teaspoon vanilla
It’s best to keep your coconut cream in the refrigerator, upside down.
open it from the bottom and just pour off the liquid. Easy.
When you’re ready to make the whipped cream, grab it from the fridge and open the can. Drain off the liquid (don’t throw it away! Keep that good stuff for smoothies), and plop (that’s exactly what it does) the coconut cream into a bowl. Whisk the sucanat and vanilla in. Whisk. Whisk more. Whisk until the cream turns fluffy and whippy (less than 5 minutes,usually). Scoop onto pancakes and DEVOUR!
*Note: if you use sucanat, your whipped cream will be caramel colored. If you can’t handle tan-colored whipped cream, use a different granulated sweetener*
Happy Mother’s Day, Mom! If I were home, I’d totally make these pancakes for you. 🙂