We're having a baby!
April Foo...oh wait, that's for real this year!
Speaking of baby, Little Mister is making me feel quite large.
I've been a bit freaked out to get on the scale at the doctor's office.
You know, when your stomach suddenly protrudes like a basketball it makes you wonder just how much weight could be packed in there. Thankfully, my weight stayed the same this month, but Little Mister doubled in size and grew a whole pound! So yes, bigger but not fatter!
(Glad I just shared way too much information with all of you!)
Oh yes, so speaking of FAT...
Here are some Fat Friday Cookies!
Breakfast Fig and Nut Cookies
3/4 cup agave nectar
1/4 cup butter, melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
1/2 cup unprocessed bran (about 1 ounce)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
2 teaspoons granulated sugar
Preheat oven to 350°.
Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.
"These over-sized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They're chock-full of exercise-friendly ingredients like dried fruit and nuts. They're ideal with a glass of skim milk for breakfast after a morning workout."