Get ready for the craziest week ever on Carrots ‘N’ Cake!! There’s going to be a last-time trip, fancy events, a cookbook launch, giveaways, deals, my final Lose the Dough check-in, and a wedding. Oh, yea, and I turn the big 3-0. It’s going to be an interesting (and exciting) week!
I also drank some birthday cake iced coffee with soy milk and a splash of carmel syrup (no HFCS). So delish!
Reminder: This is the last week to get the Buy 2, Get 1 FREE deal on the birthday cake coffee!! You know you want to try it! 😉
Cranberry-Walnut Lentil Bars
I slacked on blogging last night, but I did do some baking! This baking experiment includes red lentils, apricot preserves, peanut butter, walnuts, and dried cranberries. Why not, right? 😉
- 1 cup cooked red lentils
- 3/4 cup brown sugar, packed
- 1/4 cup whole wheat flour
- 1/4 cup apricot preserves
- 1/4 cup peanut butter
- 1 tsp baking powder
- 1/2 cup walnuts
- 1/2 cup dried cranberries
- Preheat oven to 350*F.
- Combine all ingredients in a food processor.
- Coat 8X8 baking pan in non-stick cooking spray.
- Spread batter in pan evenly.
- Bake for 18-20 minutes until cooked through.
- Allow to cool before cutting.
- Eat and enjoy!
These bars turned out quite well– they sort of remind me of blondies, but with a tangy fruit flavor from the apricot preserves and dried cranberries. The red lentils add a chewy, moist texture. I’d definitely make them again.
The Early Years
Being my birthday week and all, I thought I’d share some photos from my early days.
Mom and me. I’m just a few days old.
My mom and I were mistaken about the laundry basket. It was actually a dresser drawer.
Happy baby! 😀
Question of the Day
What’s on your agenda for this week?
P.S. I’m going to New York City later today!!! Gah! 😯