sweet miscellany

It’s December already! If you’re like me, you’re probably sitting there and trying to account for where the other 11 months of the year went. Then, you’ll get tired of the task and seek out a sweet morsel to eat to calm your mind. Geez, everything seems to be solved with dessert 🙂

Last December, I designated it as “cookie month” on the blog. All of the posts were either cookies or baked goods/sweets that could easily be given away as gifts during the holiday season. The inaugural post this year will be this almond butter gingerbread slice. It’s a cinch to put together, and it is suitable for a number of special diets because it’s vegan, gluten free, grain free, and refined sugar free. I’m sharing it over on Vegan Housewives today, so head on over for the full recipe!

I’m not feeling particularly loquacious today. My back decided to give out on me this morning for no rhyme or reason amidst the rainy weather and last minute Thanksgiving planning. An evening of much needed yoga is probably going to turn into an evening on the couch with a mug of tea and not a hell of a lot of movement.

I meant to share these cookies earlier, but they got pushed back a bit when the cranberry upside down cake didn’t post when it was scheduled to. They are relatively simple and unpretentious and they go quite well with a cup of tea. I added my chai spice mix to these because honestly, I’ve been throwing it in everything these days. The recipe for it is below the cookies, but if you feel a bit lazy, you could just sub in some cinnamon.
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