I can list a million things I despise about classes and the american academic system in general, but I doubt it would do any good. Or make for a very inspiring read for that matter. So I’m going to focus on one: the lack of room for creativity.
For example, I’m currently enrolled in an fine art class where they not only tell me EXACTLY what to make but also what materials to use and what the purpose of my piece should be. How can you impose emotion on creativity and expect a poignant result?
The american education system seems to think you can.
I’m not saying creativity is always a good thing. In an effort to defrost my eternally frozen hands, I put a pair of gloves in the microwave. Why did I think this was a good idea? I know how microwaves work…I know they increase the speed of molecules to the point that bonds break and yadda, yadda…but I did it anyway. So, once again, why did I think this was a good idea?
I was cold, ok?!
I think that’s why I love this blog so much. Wrong or not, I get to be who I am, without any of the masks I wear for all the other people around me. I don’t have to worry about the shame that comes with admitting an eating disorder, I don’t have to fear the anger of my family when I speak the truth of how I truly feel…I don’t have to feel the pain of all the judgement I perceive to be thrown at me almost continuously.
In this world, it is just me, my cat and my numb, swollen hands.
White Chocolate Strawberry Cookies
makes 9-10 cookies
- 1/4 c. mashed Fiber One Original Bran (mash it till it has the consistency of flour)
- 1/8 c. (2T.) sugar-free, fat-free white chocolate pudding mix
- 1/4 t. baking SODA
- 1/4 t. baking POWDER
- 3T. sugar-free strawberry jelly (or regular, whatever tickles your taste buds), room temperature
- 1/8 c. egg substitute of choice or beaten egg (I went with eggbeaters), room temperature
- 1.5 T. light butter (NOT the spreadable butter in a tub)
- 2 T. sugar substitute/sugar (the sugar doesn’t really play a part in the texture here so feel free to use sugar substitute packets)
- 1 t. equivalent brown sugar (I used Splenda Brown Sugar blend for baking)
- 1.5 T. skim milk, room temperature
- 1/2 capful vanilla (I just used the cap on the bottle but it looks like about half a teaspoon)
→Preheat the oven to 350*F.
In a bowl, cream the butter with the sugars (There were some butter lumps in mine because I creamed by hand…with a spoon…not a big day for good ideas, hunh?).Add the vanilla (if you have strawberry extract, that would be even better here).
Add the jelly, milk and egg. If you want a cookie and not a pancake (I’m assuming you do), chill this mixture for about 45 minutes in the fridge.
In another bowl, mix the fiber one, pudding mix, baking soda and baking powder.
Add the wet to the dry and mix.
Drop by spoonfuls on cookie sheet sprayed well with nonstick spray and bake for about 17-30 minutes.
I’m pretty sure the reason the time is so variable is because of the consistency of the batter going in to the oven. I’ve made these five times and determined that, for a thick consistency, the fiber one needs to be mashed very well and the wet ingredients need to be chilled until cold, i.e. the same temperature as the other stuff in your fridge. The cookies still come out fine if this isn’t the case, but you’ll have to keep a closer eye on them in the oven.
Eat with milk…or without. They’re good either way.