Writing a cookbook has been a cathartic experience for me. Yesterday, I worked diligently in the kitchen, working hard to finish up my manuscript and I kept enduring failure after failure. In fact, this entire week has been chockfull of failures that has left me questioning what the hell I am even doing. It’s beginning to mess with my head. After 14 recipes yesterday, 5 of which were failures, not to mention the other 9 failures this week, I walked away from the kitchen and drove my doughy ass to the gym. It was about time I worked out. The whole drive over there I talked to Matt, who was sitting next to me, about feeling worried and nervous about this book.
Moments like this, no matter what they are–deadlines, performances, you name it–are the moments that tend to bring out our worst insecurities.
What if no one likes the recipes that are in this book? What if this is such crap that no one will buy it? What if, blah blah blah…
I got on the treadmill and began to sweat out my frustrations, my nerves, my anxieties to the point where the only thing that I could focus on was needing to breathe (and occasionally glancing over at the sweaty but ultra sexy man next to me, of whom I am most grateful for…he’s so cute when he runs!)
I get a little giddy.
I sat there alone in the dark in the stretching room after running, holding poses to stretch those muscles that have been stagnant from 10 hour sitting marathons every day at the computer. I breathed in new life and positivity–It’s going to be okay. And even if no one likes the book, that still does not define who I am.
I am going to be okay. I realize that it’s not about being hard on yourself when you do have negative thoughts–we all get them. No matter how hard we might try to work on our self esteem. It’s what you with those bad thoughts once they enter your mind.
A man walks in and turns the light on.
I initially get annoyed because he ruined my moment but then I smiled as I sat on my knees with my hands on my thighs. Even the lights on does not define my experience.
This adorable mini gingerbread house recipe is something I cannot take credit for. I have been seeing these all over Pinterest lately but I wanted to take a stab at it in order to get back into the holiday spirit. This is just the recipe for the cookie base itself. I’m not including the way to assemble the houses because, well, I’m tired and I just wanted to say hi. I miss being over here, especially since Christmas is coming and all. I need some interaction and creativity to perk me up…
Oh and Happy Birthday to my #1 fan. My mother.
Mini Gingerbread Houses Recipe
- 1 ¼ c. Cara’s Flour Mix
- 3 Tbsp. maple syrup
- 2 Tbsp. vegan shortening
- 2 Tbsp. molasses
- 1 Tbsp. non-dairy milk
- 1 tsp. ground ginger
- ½ tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. ground cloves
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Mix everything together with a fork in a medium bowl until dough begins to form. It might be a little crumbly, simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. If it is still crumbly, add a teaspoon of non-dairy milk until completely smooth. Roll between 2 pieces of parchment until 1/8”. Cut into desired shapes. If the dough is too sticky, chill in the fridge for 30 minutes.
- Bake for 10 minutes or until the edges are lightly browned. Allow to fully cool.