It’s December! I am absolutely blown away that November is already done and Christmas really is just around the corner now. My tree is decorated and the house is slowly not looking like a disaster. I even managed to steam my pudding last week just in the nick of time! I am beyond excited for the holidays if you couldn’t tell already.

I am trying oh so hard to be more on top of things lately. As the year comes to a close I am thinking more and more about how I want 2018 to go. It’s crazy to me that we are so close to the end of this year. I have so many things I want to do before 2018 hits and yet I also am constantly thinking about what gifts I am going to buy…

I lovee buying presents for people. Even more than I enjoy opening them. I get way too giddy wrapping them prettily and watching their face as they open them. But this year I am much more conscious of things. After living out of a van for 3 months you definitely get more of a perspective of what you really need in life. Even the clutter that is my house makes me want to throw everything out, if only they weren’t heirlooms. So my goal this year is only gifts that will be used or treasured. Walking around home sense is way too fun, but you get a sense of just how much you can overdo yourself. So, family and friends, get ready for super thoughtful amazing gifts!

But if you’re stuck on an easy considerate gift to give a friend or neighbor, why not baked goods? I think it’s such a lovely idea to hand someone a tin of treats, like I spent time making this and thought of you! I know I’ll be handing out a few this year. And, if you want a super easy cookie you can whip up in no time, then these pecan butter molasses cookies are hopefully for you. They are a nice twist on a peanut butter classic (but don’t get me wrong, feel free to sub out pecan butter with any other nut butter if this isn’t your thing!)

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-1 cup pecan butter
-1/4 cup maple syrup
-1 tbsp molasses
-1 tbsp mung fruit
-1 large egg
-1/2 cup gluten free flour (I used Bob’s Red Mill 1:1 baking flour)
-1 tsp baking powder
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp salt
-A handful of pecans to decorate the tops

-Preheat your oven to 350 degrees and line a baking try with parchment.
-In medium bowl mix the pecan butter, maple syrup, molasses and mung fruit until well combined.
-Mix the egg in and stir for around 20 seconds. Add the baking powder, salt, cinnamon and nutmeg and then gradually add the flour as you stir. The dough will be thick and smooth and easily scooped when ready.
-Next, scoop out small golf ball sized amounts of batter and evenly distribute on pan. Use the pecan for decoration to push the cookie down gently.
-Bake for 9 minutes, until slightly firm and bottoms are browned.