April? March? Twilight Zone? Snow is melting, so must be spring.
Hand on heart this is the hardest “Currently” yet, because dammit if I know from one minute to the next what is happening. But two things I know: my Spring Swagger playlist that I made last year and my chocolate chip cookies are responsible for 90% of my smiles lately.
So here we go – sharing my monthly Currently feature, April Edition, in which I share all the things I’m currently loving, doing, making, and sharing the playlist I’m listening to. {Bonus this month, I’m sharing my Vegan, Gluten-free chocolate chip cookie recipe that I’ve been tweaking for months now!}
Currently Reading: So thou who never, ever … ever reads horror is currently reading two horror/thriller/paranormal books. Listening: Himself by Jess Kidd and Reading: Notes From My Captivity by Kathy Parks.
Currently Loving: Adult colouring with my daughter over Hot Chocolate with copious marshmallows. It relaxes my soul.
Currently Watching: Kim’s Convenience. Highly recommend for any Schitt’s Creek fans and those in Schitt’s Creek mourning.
Currently Making: Vegan “cheesy” mac … made with a pumpkin + nutritional yeast sauce (sounds gross I know, but so isn’t). Having this about 8 nights a week right now.
Currently Listening: Spring Swagger. With the melting snow and increased sunshine I love this high energy, bit of an oddball, playlist. Featuring three of my utmost favourite songs – “99” by Barns Courtney, No Goodbyes by Leon, and You Worry Me by Nathaniel Rateliff. I play these songs on repeat until my family’s ears bleed … I almost feel bad.
Vegan, Gluten-Free Chocolate Chip Cookies:
Combine & set aside:
-
2 cups Gluten Free flour (may need up to 1/4 cup more)
-
1 tsp baking powder
-
1 tsp baking soda
-
1/2 tsp salt
-
1 cup chocolate chips (check labels for gluten free, vegan)
Mix:
-
1/2 cup white sugar
-
1/2 cup dark brown sugar
-
1/2 cup canola oil
-
1 tbsp. Vanilla (yes, tbsp!)
-
1/4 cup + 1 tbsp cold water … that extra tbsp is necessary.
Whisk these wet ingredients until well incorporated and the mixture slightly thickens before adding the dry ingredients, mixing with a spatula (mixture is quite sticky, but if the cookies aren’t holding shape, add up to an extra 1/4 cup flour until it does.)
Use 1 tbsp measuring spoon (or small ice cream scoop) to portion out cookies on a greased cookie sheet.
Bake ~14 minutes in a 350F oven.
*adapted from Ovenly: Sweet and Salty Recipes
![Pinterest](https://pinterest.com/pin/create/button/?url=https://aotales.com/content/currently-april-2020/&media=https://aotales.com/wp-content/uploads/2021/04/currently-april-2020-site.jpg&description=Cheryl shares a playlist, a recipe for vegan, gluten-free chocolate chip cookies and more in her monthly "Currently" check-in.){kind=link}