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Currently: April 2020


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)


  • 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

Welcome to And other tales. The little corner of the interweb where we don’t count cups of coffee, believe cancelling plans to stay home & read is just good life advice, refuse to acknowledge the calories in baked goods and will never judge you on the number of marshmallows in your hot chocolate or the size of your TBR piles. Curl up, get comfy and click through for book reviews, life chats, playlists, vegan & gluten free baking recipes, gift guides and more.

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