I’m redesigning my room. Or maybe just designing it for the first time.
It’s something I’ve thought about and been meaning to do and now I’ve finally taken the plunge. Well, we have; it’s pretty much a team effort.
Dad is painting the room. It’s purple-y pink and glorious. It’s really impossible to love two paint colors more than I love these.
Now it’s time to order the furniture and wait for it to be delivered. After searching in stores and online, I’ve finally settled on some goodies from Restoration Hardware. And I only visited the store three times and the website oh about fifty.
It feels sooooo good to be doing something, making progress, creating change. But it is a lot of work. Like a lot.
Moving things around, measuring, mapping out, cleaning, generally hustling and organizing and trying to find things when they are all over the place and none of those places are their normal positions.
Really, I shouldn’t complain though, because I think painting is a lot harder than Dad remembered. It’s slow and tiring. And yet, he’s determined to paint more rooms, which is kind of super jump up and down exciting, even though I still want to move far, far away from here. Oh yeah, #CaliforniaDreaming.
But I mean, what’s not to love about pink and purple paint and new furniture and soft bed linens and happiness and sunshine and butterflies?
Okay, maybe I got carried away there. We’re talking about paint and furniture not agents and book deals. But still, with some sunshine and warmer temperatures, happy dance may be my new permanent position.
Oh, and lots of Carrot Cake Oatmeal Cookies. You don’t even have to feel that bad about eating these cookies. They’re loaded with carrots, raisins, dried cherries, coconut, oatmeal, and coconut oil. They are soft and moist with a subtle spice and taste even better than they smell.
Really, though, that needs to be the finishing touch for my room. Carrot Cake Oatmeal Cookie Candles. Someone needs to get on that ASAP!
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, cream coconut oil with sugars until combined. I did this by hand, and it’s super easy – no need to pull out the mixer! Beat in the egg and vanilla.
- Add the flour, baking powder, salt, and cinnamon and stir to combine. Add the carrots, oats, raisins, cherries, and coconut and stir until well distributed.
- Take about golf ball sized portions of dough and place them on the baking sheet, spreading them out as much as possible. Bake for about 19 minutes, until mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days or in the freezer, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from Two Peas and Their Pod
Don’t forget to check out the other Sunday Supper recipes! Thanks to Anne from Simple and Savory for hosting!
CAKES, PIES, AND SWEETS
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
COOKIES AND BARS
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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