My camera is officially broken.
I thought I had enough pictures of un-blogged recipes to keep blogging, but I really don’t. I have enough for maybe a handful more posts. Sigh. It’s hard to get excited about posting a new recipe without pictures to go with it. I’ve made a few blog-worthy things, but without pictures, blogging just isn’t as enticing.
There’s something wrong with the camera’s internal mechanism for recognizing the memory card. Every time we put in the memory card, whether it is locked or unlocked, the camera tells us it can’t take pictures because the memory card is locked (even when it is not). My husband’s tried to release it using a straightened out paper clip, but to no avail.
If we have to get a new camera, any suggestions on what to get? We mostly take pictures of our kids, dogs, and food. 🙂
On to my running stats.
Last week: Monday 6; Tuesday 5, Wednesday 4.5, Thursday 0, Friday 3, Saturday 15, Sunday 3. Total: 36.5
This week: Monday 3, Tuesday 6, Wednesday 3, Thursday 1, Friday 17.5, Saturday 5.5, Sunday 4. Total: 40. Not bad! I really needed to get over the 15 mile mark; every long run I’ve done over the past few weeks has been 15 miles. The marathon I’m doing is in about 2 months, so I really needed to run more than 15, but somehow I just couldn’t do it. Surprisingly, the last 2 miles of this run were not bad! I must have just had a mental block hitting at mile 15. I did suck every last drop of water out of my Camelbak, and I listened to the entirety of Mahler 2 and Stenhammer 1….but it was a really good long run!
I made these fab.u.lous bars from Averie over at www.loveveggiesandyoga.com:
Her pictures are about 1,000 times better than any I could ever hope to take, so really, we’re not missing anything here by my lack of accompanying photos. Just check out her post. Drool.
I made a few adjustments:
I doubled the recipe 🙂 and used a 9 x 13
I wasn’t sure I’d be into a 1:1 flour-to-coconut ratio, so I used 3 cups of flour/coconut total, with about 2.5 cups flour and 0.5 cups coconut. I used unsweetened coconut because that’s what I had. The bars were plenty sweet.
I used flax seed and water to replace the eggs. It worked just fine.
I used vegan margarine instead of butter (duh) and vegan white chocolate.
I did not use any melted chocolate on top because I didn’t want anything to detract from the white chocolate flavor. I order vegan white chocolate from Amazon and basically hoard it. I love white chocolate and would use it instead of regular chocolate all the time, if it wasn’t so hard to find good vegan white chocolate. So, when I do decide to use some of my precious vegan white chocolate chips, I am very careful to make sure those sweet little morsels of deliciousness are truly appreciated and noticed.
These bars were incredible. They are definitely very sweet and rich; my husband found them a bit too sweet. I loved them. I definitely like sweet things, but not all the time. These I might be able to eat every day, if they were around. They are dense, chewy, with a good, substantial texture; the coconut is not overpowering, and the white chocolate both dominates the bar and complements the brown sugar and vanilla flavors. I love vanilla. I love white chocolate. I love brown sugar. These bars are essentially a perfect flavor combination for my three loves.
I’ve been trying for years to get that perfect dense-but-not-gummy, gooey-but-not-wet texture to vegan brownies/blondies. This recipe is ingenius because there’s no rising agent – no baking powder or soda. That kept the bars good and dense. The flax egg substitute gave moistness without making the bars cakey or fluffy. Perfect. Definitely a recipe worth trying.