Render My Heart

I would like to start off by apologizing for my severe lack of posts. I intended on kicking off my blog with Thirty Days of Thanks during the month of November, but it didn't quite go as planned. I got about six days in and this blog got put on the back burner because life happened all at once. haha. So here we are, February of 2016 and I am just now getting around to writing my first all words post.

As most of y'all know, Ash Wednesday was yesterday, February 10th, which is the beginning of Lent. Lent is the forty day period before Easter that excludes Sunday's. It begins on Ash Wednesday and ends on Holy Saturday, the evening before Easter. I'm not really one to flaunt my beliefs because I like to keep them on a more personal level, becasue it really works for me, but I wanted to share with y'all my sacrifices for the next forty days. This season to me is a season of self-reflection and understanding that subtraction is also addition. I opted for the more meaningful route that would accommodate to my busy schedule. Here are the four things I'm "fasting" from:

1. Social Media
• I've decided to cut social media out of my life every Sunday, Wednesday, and one other day of choice during the week. (Which is why I didn't post this yesterday on Ash Wednesday.) Instead of spending these days scrolling my Instagram feed or attempting to keep up with my family on Facebook, I will be devoting this time to reading a Wesley Sermon each social media-less day.
2. Coffee
• This one is going to be difficult. I love my dark roast with almond milk and sugar-free blueberry flavoring from Dunkin Donuts...which is also where I work. So that means resisting the temptation to drink free coffee while I work. So far, I've been good. I worked this morning and instead of coffee, I opted for unsweet tea with my usual add-ins. It wasn't the same, but it's all about the sacrifice.
3. Meat
• I'm aware "Meatless Monday" is already a thing, but I don't participate in it because it's not something I really think about. It will be challenging to give up chicken and venison...even if it's only for one day. I can do it though.
4. Donate
• Lent is all about giving things up that distract us from maintaining a relationship with God. I've purged a lot of my clothes and useless junk in the last year and downsized tremendously already, but I have this need in my heart to simplify and get rid of a lot more. So I've decided to donate one item, article of clothing, or pair of shoes for every day of Lent. I'll be simplifying my life even more which means more time for the Word, while also giving to those in need. Double whammy!

Do y'all participate in Lent? What are you "fasting" from?

Peace + Grace,

Mariana

Cranberry + White Chocolate Chip Cookies

It's been a cold, rainy week and I have wanted nothing more than to spend the day at home snuggled up in my bed watching Netflix + napping. Today would've been the perfect day for that, except I decided to instead spend the morning in the kitchen with a hot cup of coffee, baking + basking in coziness. I've had this cookie recipe in mind and I've been wanting to try it for a couple of weeks, so I embarked on the task of making a batch of the oh-so-delicious Cranberry + White Chocolate Chip cookies whose flavor is resemblant of the season. Of course, I had to alter the recipe to be gluten + dairy free, but they were still perfect.


Cranberry + White Chocolate Chip cookies

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Serves: 24

Preheat: 350

Ingredients:

• 3/4 cup coconut oil (or butter)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 tbsp vanilla extract
• 1 egg (room temperature)
• 2 cups rice flour + 1 tsp xanthan gum (or regular all purpose flour)
• 2 tsp cornstarch
• 1 tsp baking soda
• pinch salt
• 2 tbsp almond milk (in case the dough is too thick)
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions:

•In a bowl, beat together the coconut oil, brown sugar, and white sugar until fluffy.

•Beat in the vanilla and egg to combine. Then beat in the flour + xanthan gum mixture, cornstarch, baking soda, and pinch of salt until a soft dough has formed.

•Fold in the cranberries + white chips by hand. 

•Lightly mist two cookie sheets with cooking spray. Roll into tablespoon-sized balls and place on cookie sheet. (I used the medium Stainless Steel Scoop + the Stoneware Cookie Sheet from The Pampered Chef)

•Bake for approximately 8-10 minutes or until very lightly golden on top. Cookies may appear slightly undone but do not over-bake them! 

I'm so obsessed with these cookies! They're soft, fluffy, tender, and chewy with just the right amount of crisp on the outside. They are so festive and equally delicious! And not to mention they are gluten + dairy free so you don't have to feel guilty about having a second...or third. I hope y'all enjoy them as much as I do!

Happy baking,

Mariana