good morning from new york! it's been such a great weekend… baking… indoors… while the sun is out and it's the first time in months where the temperature has actually peaked 50 degrees. yup, i know, BAKING IS TOTALLY WORTH IT. the feels, people! the FEELS!

anyways, i haven't shared my favorite links from this week…

• dominique ansel has created another fad, and the sheeple (aka sheep-people. google it.) have gone at it once again

• this salad might give me superpowers. it's awesome and i need to try it.

• i might have finally found a recipe for the super-duper-good coconut curry cashews that i found at the chelsea market a few weeks ago!

• i could marry this illustration

• but then again...

my favorite song for this week is seriously amazing, and you should listen to it….

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moving on...

woahahahhhhh.

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i don't think it can get better than these babies right here.

(hint: roll over the image below with your mouse)

INSTANT BAKING. yeah, that's right. throwing some of my html skills at you.

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here we are. with these fantabulous cookies. i mean just YOU and these cookies. because once you eat them you'll be tempted to eat them ALL. 

but that's okay. *whispers* because they're healthy.

*continues whispering* and they're flourless. and vegan.

*dracula laugh*

olive oil oatmeal cookies – w/ toasted coconut, raisins, cacao nibs, and anything else you can think of

makes 12-16 cookies

adapted from mangia

1 1/2 cups rolled oats (gluten-free if necessary)

1/2 tsp baking soda

1/2 tsp salt (or less if you don't like the sweet-salty profile)

heaping 1/2 tsp cinnamon

1/4 cup brown sugar

2 tbs olive oil

1/4 cup + 1 tbs unsweetened almond milk (more if needed)

1/4 cup raisins

large handful of cacao nibs

1/3 cup toasted coconut flakes (on a pan on medium-high heat, toast coconut flakes for about 3 minutes, or until golden)

00. preheat oven to 375 degrees

01. use a food processor to grind the oats, baking soda, salt, cinnamon, and brown sugar into a fine flour

02. pour "flour" into a large bowl and fold in olive oil, almond milk, and raisins, and cacao nibs

03. gently fold in coconut flakes, as not to break them (entirely)

04. take small piece dough, and roll into a ball (be sure to taste test, just to make sure that it's not poison or anything…) and place on a baking sheet. repeat.  

05. flatten balls into round disks (unless you want baked cookie truffles, which is totally OK.)

06. bake in the oven for 6-8 minutes. i baked mine for 7.

07. eat.

goodness gracious me.

delicious, crunchy, sweet, spicy, and salt-y. (ha! it rhymes…)

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the magnifying-circle-thingys practically speak for themselves!

this honey nut mix is a delectable after school/work snack that can be made in a spiffy, (which is perfect for people with homework to do. like me).

although these may be healthier than the typical handful of candied mixed nuts, they still have a lot of sugar because of the amount of honey in the recipe. (but still, they're scrumptious, so who cares).

honey-roasted cayenne almonds (+walnuts)

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1/4 cup honey

1 tsp ground cinnamon

1/2-1 tsp cayenne

1 heaping cup whole almonds

1/2 cup walnuts (whole or pieces)

1+ tbs sesame seeds

1 tsp salt

01. preheat oven to 325 degrees F. line baking sheet with parchment paper

02. in a pan/skillet on low, warm honey, cinnamon, and cayenne. (make sure the honey does not burn) (note: i sprayed the pan with canola oil so that the honey wouldn't stick to the pan)

03. once honey is warm, add almonds and walnuts, and coat in the honey

04. remove from heat, and spread an even layer of the sticky nuts on baking sheet

05. sprinkle with sesame seeds and salt. bake for 15 minutes. remove from oven and let cool for at least 1 hour (or until hardened)

06. endlessly snack!