Bitch bitch bitch.
It's official: I'm sick.
Just what I need, something to add to the SUCK that is my Instructional Strategies class (and boy howdy, were there EPIC levels of TEH SUCK tonight). The only saving grace is that it ends this weekend.
...she made us read fucking PowerPoint slides again today. God this woman is useless. I swear, I'll take a raging bitch ( Read more... )
Just what I need, something to add to the SUCK that is my Instructional Strategies class (and boy howdy, were there EPIC levels of TEH SUCK tonight). The only saving grace is that it ends this weekend.
...she made us read fucking PowerPoint slides again today. God this woman is useless. I swear, I'll take a raging bitch ( Read more... )
Thanks for posting more S&T crack- yes, I've deigned that your writing is like a drug! I've decided that I'm not gonna be picky about what story it is, just as long as there's more coming. I like the new start you've got going. I especially like seeing Saitou cast in a teacher's role. For some reason that's made of all kinds of win. Maybe because he is definitely not what most would consider a decent teacher?
Finally, I am sorry this is so late in coming. The last 6 weeks of my life have pretty well not existed. I took 7.5 credits worth of classes in 6 weeks. Business Law, Managerial Economics, and half of Business Writing... and NEVER wish to repeat the experience. Anyway, getting back to my point, here is the splenda version of my cookie recipe (below). I haven't perfected my other version as of yet, so this will have to do for now:
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2/3 c Splenda
2/3 c packed brown sugar
1/2 c Smart Balance (regular)
a little more than ½ cup unsweetened applesauce (not sure if it's quite 2/3 cup)
1 t baking soda
1 1/2 t ground cinnamon (a little more)
1 1/2 t vanilla (a little more)
1/2 t baking powder
1/2 t salt
2 large eggs
3 cups old-fashioned oats (or rolled oats)
1 c whole-wheat flour
1 c Craisins (dried cranberries)
Bake at 325 degrees for about 10 minutes. Put on a baking rack as soon as they are done. Using a little more than a teaspoon per cookie, I got a few more than 4-dozen cookies. The cookies do not spread much while baking, so flatten somewhat if desired.
I calculated the calories to be a little under 60 calories per cookie using this recipe. The reason I use smart balance instead of butter is to give a better balance of the "healthy" fats. Tastes better too, in my opinion.
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The new version will use butter and will have a couple of other changes as well, since I have recently found out that I'm allergic to tree nuts, soy, corn, and all related products. I swear, life can never be simple, can it?
P.S. Hooray for other people using the word "sucktastic"! I like using craptastic and sucktastic all the time and people give me such weird looks.
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Since the cookies don't have a lot of grease in them, they will not flatten much as they cook. I usually either flattened them beforehand or just made ball-shaped cookies.
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So my writing has been deemed crack, eh? Lol. I can live with that. And I like the idea of Saitou as a teacher for the same reason. ^_^
...you're a crazy lady. Six weeks of business-type classes? Damn. Props for surviving--I know I wouldn't have.
Query about the recipe that just occurred to me: is that light brown sugar, or dark brown sugar that you use?
No, life can never be simple, but if it were, I think it wouldn't be nearly as interesting. : )
Feel better! And it's good to see you again! ^_^
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The brown sugar I prefer and generally use is dark- usually C&H brand since it's the real stuff.
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