Cook Off and Boo Radley.

Last week, we got to participate in some installation art.

We drove out of town to the desert do some "rock stacking"

for a labyrinth made of lava rock.
(Idaho has tons of volcanoes. Bet you didn't know that!)

My guess is the state would turn into a giant french-fry

post-apocalyptic.

Three of my professors have booths at our local farmer's market,
and so we got the Jones' kettle corn, stopped by Carla's seriously
fancy baked goods, and I got myself a pumpkin from the Blackfoot fields.
White pumpkins are so neat! Yes, I naturally had to name it Boo Radley.
We enjoyed a movie at the international cinema I help run, and some cider :D

The nordic hat... Thanks Sherri! Amazon birthday card!

As of school, I am an intaglio beast and have my first critique for two plates

tomorrow --wish me luck! Austin had a coming of age moment.

And I am quite sure we are ready to leave this place
where they think that drawing parking spot lines like this
is okay. We love you BYU-I, but with a special love.

Last but not least we have been SO busy that we literally have not
been eating. Austin lost a pound (yay! but seriously never that again.)
We got to school 7:45am, and don't come back until around 4pm
where we rush around doing homework and I'm back at work
and Austin has literary study stuff at 5pm till 10pm! And a gluten-free
lifestyle requires a lot of work for me gaah!

So this weekend we went nuts. We cooked for the whole week!
We also got a case of pineapple for crazy crazy cheap from
bountiful baskets and will be canning them when they are ripe!
Also, those two treat looking things at the bottom are from
my pinterest board .:here:.
Gluten-free & Skinny Macaroons,
and breakfast protein cookies. Sugar free and gluten-free.
Recipes at bottom and....

Cue the food photo montages.

PB and Banana protein cookies: (courtesy Watching What I Eat .:Blog:.)

2 ripe bananas, mashed until smooth & creamy
1/3 cup peanut butter ~ creamy or chunky
2/3 cup unsweetened applesauce
1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)
1 tsp vanilla extract
1 tsp butter flavor extract ** (optional)
1 1/2 cups quick oatmeal ~ uncooked (or use old fashioned oats for more oatmeal texture)
1/4 cup chopped nuts (peanut, walnut, or your favorite)
1/4 cup carob or chocolate chips (**optional)

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.

Add in the oatmeal & nuts to the banana mixture & combine. (** add the optional carob / chocolate chips at this time if you want them mixed throughout)

Let dough rest for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake cookies approx. 30 minutes, or until golden brown & done. Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack. (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they're still warm)

When cookies are completely cool, store in a covered container.

Coconut Macaroons: (Courtesy skinnytaste.com)

Ingredients:

3/4 cup (5 large) egg whites
2/3 cup granulated sugar
10 oz sweetened coconut flakes (Baker's)
1/2 tsp almond extract
1/4 tsp vanilla extract
pinch of salt

Directions:

In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.

Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.

Bake 27-30 minutes or until golden.

Makes 38 cookies.