Welcome back to getting kids up, making sure they eat, making sure they brush their teeth, making sure they have their backpacks and homework and shoes and instruments and lunches, and making sure the little darlings get to school before the bell rings.

Let me be frank here. School mornings are not easy. Anything that I can do to make it easier is welcome. So when Victoria sent me this recipe, I was THRILLED. It’s easy. It’s healthy. And, most importantly, it’s delicious. Your kids will actually eat it!

Pumpkin Bread

Ingredients

For the bread

2 eggs
1/3 cup coconut oil
1/2 cup maple syrup
1 cup pumpkin purée
1 tsp vanilla extract
11/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tbsp pumpkin pie spice

For the maple glaze

1 cup powdered sugar
1/4 cup maple syrup
Dash of vanilla extract

Directions

Preheat oven to 350°F and line a loaf pan with parchment paper.

In a bowl, whisk together eggs, maple syrup, and coconut oil. Stir in pumpkin purée and vanilla.

In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice. Fold the dry ingredients into the wet ingredients until everything is just combined. Bake 45-50 minutes or until a skewer inserted in the middle comes out clean.

Allow the loaf to cool completely on a wire rack. Turn the loaf out onto a serving plate and  drizzle on that sweet maple glaze.

The post Easy School Mornings: Pumpkin Load with Maple Glaze first appeared on Tanglewood Moms.

Tanglewood Moms started as a small Facebook group and quickly grew into an amazingly supportive community. Like any community, we rely on each other. We ask for recommendations for everything from roofers to pediatricians, and dentists to pet sitters. Many, if not most, of the businesses recommended, are local, so we started a website, TanglewoodMoms.com, as a local blog and business directory.

The Facebook group and the website caught the attention of local organizations and businesses, and Tanglewood Moms began receiving invitations to attend ribbon cuttings, business launches, and press events, only to be told, “Oh, sorry, but the invitation was meant for print publications only.”

So, we started a magazine. Call us crazy or call us passionate! In the early days, Apple’s famous Think Different ad was a driving force, rousing “the misfits, the rebels, the troublemakers, the round pegs in square holes.”  The ad campaign goes on to highlight those inventing, imagining, healing, and exploring. Which is why we choose to put a spotlight on the people in Fort Worth doing these precise things.

Madeworthy Launch Party, August 26, 2017
photo credit: Jeffrey Wooten

We are now in our eighth year of publishing Madeworthy; this issue in your hands is our forty-sixth. When we launched in August of 2017, I’m not sure we thought we would make it this long, but when we dreamed up this magazine, there weren’t any publications in Fort Worth writing for families. Clearly it resonated.

Madeworthy is our Labor of Love. It is our Passion Project. As with any passion project we’ve had our fair share of highs and lows, and we’ve learned in the doing. Print publishing is NOT for the faint of heart, and many local and national publications are but a memory. But here we are, still thriving.

Lee and I are passionate about telling the stories of the people and organizations who make Fort Worth great. We love introducing you to amazing people and groups doing incredible things all over our city. We get to work with some really talented storytellers, too. Not too bad for a couple of women with no background in journalism.

Times have changed, and digital-only publications are now treated with the same respect as print. Social media has its place, and we will continue to be present on social media and our website, but our hearts live here in black and white.

The post Necessity Is the MOTHER of Invention: A Letter From the Publisher first appeared on Tanglewood Moms.

It’s actually something I make and eat almost every day. I’ve experimented with different toppings and go through phases of what I’m craving, but as of late I have landed on what I cannot wait to make and eat. The other great thing is because of the added protein from the nuts, it keeps me full until lunchtime.

Most important is to have the best ingredients. I’m picky with my oatmeal brand because I don’t like a mushy texture. I like it to have “tooth”.  Bob’s Red Mill Old Fashioned Rolled Oats checks all the boxes if you don’t overcook it.

Follow the cooking directions on the bag for a 1/2 cup, but I will cut the water in half for a heartier texture. Once cooked, add the following toppings:

• Two Tablespoons pecans. I like the Simple Truth brand, but if you have a local source go with that! I love visiting a highway stand that sells them fresh.
• 2 Tablespoons Trader Joe’s organic dried coconut.
• 1 Tablespoon local honey. I stock up on this every summer to last me the whole year.
• 1/2 Tablespoon Justin’s Almond Butter with Maple.
• 1 Teaspoon of Simple Truth Black Chia Seeds. This isn’t for taste, but chia seeds have a lot of great health benefits.
• 6 dried cherries. These can overpower your oatmeal because they are so flavorful, so I choose to only put in 6. If you prefer raisins, go for that.

Of course, feel free to add more or less of any ingredient. I’m not a food stylist, but trust that this bowl was amazing.

What I love most about this topping mix is that 1) it feels like you are getting a homemade cookie for breakfast 2) everything is stored in the pantry so you don’t have to have anything fresh on hand. But my second favorite topping mix are fresh apples (cubed), pecans, and cinnamon. Easy peasy!

If you make this, please tag @madeworthy on Instgram so I can see your review.

The post Mom’s Perfect Oatmeal first appeared on Tanglewood Moms.

Rain or shine, Spring Break Art Extravaganza at the Kimbell Art Museum offers plenty of options for families with a wide range of free, drop-in activities inspired by artworks in the museum’s permanent collection.

This year’s four-day schedule features artist-led nature walks around the collection, family tours, story times, and rotating art activities including mixed-media sculpture, shibori tie-dyeing, and watercolor painting. On alternating days, guest artist Olivia Arratia will lead a cyanotype activity and Jessica Bond will offer screenprinting with her original designs. Kimbell staff are also excited to offer new “outdoor activity” baskets for families to enjoy in our beautiful green spaces.

Photo courtesy of the Kimbell Art Museum

No reservations are required for this free program, but families are encouraged to stop by the Information Table when they arrive to sign up for tours and other activities with limited capacity.

A complete schedule for Tuesday–Friday, March 12–15 is online at kimbellart.org/springbreak.

Tanglewood Moms got the answers to your questions about what to expect for their spring break activities.

Photo courtesy of the Kimbell Art Museum

Tanglewood Moms: Are there activities for children of all ages?
Kimbell Art Museum: Yes. All activities may be adapted for different ages and abilities.

TWM: Which activities are best for Grades K-2? and 3-5?
Kimbell: Our favorite options for the youngest kiddos include story times, watercolor painting, still-life drawing, outdoor activity baskets, and our Studio A play space. Slightly older children (grades 3–5) will also enjoy artist-led nature walks and gallery tours, shibori tie-dye, sculpting, and more!

TWM: Which activities are best for Middle and High school-aged kids?
Kimbell: Middle and high school students will appreciate the range of art making materials featured each day—and especially artist-led workshops such as screenprinting with Jessica Bond and cyanotypes with Olivia Arratia.

TWM: Where’s the best place to park to access the museum?
Kimbell: Free parking is available in our underground garage, in the open-air Kimbell East lot, in front of the Kahn Building and along Van Cliburn Way.

Photo courtesy of the Kimbell Art Museum

TWM: Will you have food for purchase and/or food carts?
Kimbell: Lunch is available for purchase in the Kimbell Café from 11:30 a.m. to 2 p.m. Tuesday–Thursday and noon–2 p.m. Friday. MELT Ice Cream will be available for purchase on Thursday from 1 to 3 and Friday from 1 to 4.

TWM: Can families pack a picnic to eat on the grounds?
Kimbell: Yes—and check out one of our outdoor activity baskets to extend the fun with some action-packed games perfect for our green spaces. Please note that food or drinks, including water and baby bottles, and large bags, are not allowed in the galleries; a self-service parcel check area is available.

Spring break visitors can enjoy leisurely strolls through the gardens or relax in the outdoor seating areas while taking in the museum’s renowned architecture. Grab a bite to eat or a refreshing beverage in the Kimbell Café and browse through a selection of art books, prints, and unique items in the gift shop.

Photo courtesy of the Kimbell Art Museum

To plan your visit to the Kimbell for Spring Break, access the full itinerary here: https://kimbellart.org/sites/default/files/2024-02/Spring%20Break%20Schedule%20English%20P10.pdf

Spring break is a great time to unwind, explore your surroundings, and engage in offline activities. When making your plan for the week the Kimbell Art Museum should not be missed!

The post Enjoy the Spring Break Art Extravaganza at the Kimbell first appeared on Tanglewood Moms.

Tatara is a graduate of the University of Texas at Arlington and holds a master’s degree from the Rochester Institute of Technology, School for American Crafts in New York. Using her undergraduate degree in ceramic and glass and her graduate degree in Fine Art with a concentration in glass, she has not only written, developed, and launched art programs, but she also teaches them, records data, writes reports, applies for grants, and then starts the process all over again. In a nutshell, she develops community outreach programs that change people’s lives.

Photo courtesy of SiNaCa Studios

During a chance meeting at one of their Veteran Days (the studio offers a free day to veterans and their families to come create glass works), she met a veteran who, while in school to become a doctor, was interested in developing art therapy programming at SiNaCa. Together, they had the idea to develop an art therapy glass program to address the needs of veterans with PTSD. During a 12-week course called Identify and Ignite your Creative Voice, six veterans of the United States Armed Forces participated in the program and were transformed just as the elements silicon, sodium, and calcium (the Si, Na, and Ca of the studio’s name) are when they are put through extreme heat to become beautiful works of glass art.

While traditional art therapy has been proven to be successful in treating veterans with PTSD, working with a medium like molten glass can be very cathartic. According to Tatara, this cathartic work is very apparent in those who have moved through the program and found healing. When Tatara speaks of her personal journey as a facilitator, you understand that she is not only driven by this work, she is guided by it. It almost feels divine when you hear her talk about her role and the relationships she has built through this program. These are men and women who sought out a new healing path through art. As well as learning how to create beautiful works of art, they found themselves intertwined with each other, and now their stories of healing have been joined – fused.

Photo courtesy of SiNaCa Studios

A similar program to Identify and Ignite Your Creative Voice was called A Million Tears. Unfortunately, many women in the armed forces are survivors of sexual assault. A Million Tears was a collaborative project to represent the struggles of these women. In an 18-week program in partnership with The Art Station, these women created a visual representation of their struggles as survivors of sexual assault in the military. The glass tears, hanging purely by tension, represent the years of abuse and the weight of these veterans’ tears. The tears are connected to each other with paracord as these women are connected to each other. The few pink strands amongst the dark green strands signify the way women in the military are outnumbered by men. The creation of this haunting work of art allowed the women to connect to other survivors and heal.

Unfortunately, due to the always uncertain and often unjust nature of public and private funding, SiNaCa has been unable to keep these programs going. However, Tatara informed me that when the time comes and Ignite Your Creative Voice can continue, the same men who participated in one of the programs are ready to step up and help the next crew move through the program. A new team, a new community, a growing connection for those who have fought valiantly and bear the scars for our nation will result – it’s just a matter of time and resources.

Fortunately, a program SiNaCa continues to offer is Courage Through Fire. This program is a 10-week (40-hour) course designed for veterans and active-duty members of the armed services, introducing several hot and warm techniques of glass art creation, providing amazing introduction to the work of the studio which fosters a new appreciation of glass as an artistic medium. It’s not an art therapy program, but rather, it’s a place where veterans and active-duty military can meet and learn to create works of art in glass. The members of this program find community through shared experiences, both past and present. The members of the program make the same type of item; the beauty lies in the fact that each member’s work is completely unique, reflecting the artist and their experiences.

Started in 2008 by a group of glass artists and teachers from the University of Texas at Arlington, SiNaCa’s purpose is to be a safe place where people in the community can come and discover a new and exciting art form. While we are fortunate to have SiNaCa in our community, it is difficult to find the funds to keep the studio creating. Private and public funding keep the kilns hot and the lights on. Grants help defray the costs of programs like Ignite Your Creative Voice.

Photo courtesy of SiNaCa Studios

The studio is divided into three parts which correspond to different glass techniques. Classes are offered for people to learn these techniques. Kiln forming is a process which works with glass in its solid state, cutting and layering glass sheets with frit (ground bits of colored glass) and stringers (thin filaments of glass in varying colors) to create designs. Flame working uses a gas torch to form glass into beads and other shapes. Glass blowing is what you most likely thought of when you first started reading this article. Glass blowing is an art form that uses one of our most basic human functions to breathe life into molten glass.

Anyone interested in taking a class can visit their website and sign up. As for Tatara, she is committed to the mission of this nonprofit and is determined to continue with programs that serve Fort Worth. She’s committed to our community, and she’s committed to the lives she has changed and will continue to change. Anyone lucky enough to know her knows her courage and her shameless commitment to making this world a better place, one glass bead and one heart at a time.

The post Shameless Courage: Tatara Siegel and SiNaCa Studios first appeared on Tanglewood Moms.

Dust off your boots for Bulls’ Night Out Rodeo Pre-Party at the Amon Carter Museum of American Art (the Carter)! Visitors are invited to join Carter Society members on Wednesday, January 17, 2024, for an artful pre-party for the Fort Worth Stock Show & Rodeo’s Bulls’ Night Out. Dress up in your best rodeo gear, enjoy live music by Jakob Robertson while sipping on craft cocktails by Pop Up Bar, dine on food from Joe T. Garcia’s, and more. Lasso your tickets before they sell out!

Bulls’ Night Out

Rodeo Pre-Party

www.cartermuseum.org/rodeo24

Wednesday, January 17, 2024
5:30–7:30 p.m.

FREE for Carter Society members

The Rodeo Pre-Party is free for members with a Carter Society add-on! Rodeo tickets may be purchased for $45 per person. Carter Society members enjoy early access to tickets on December 1.

For those who are not Carter Society members, tickets go on sale December 8. Non-Carter Society members may purchase a pre-party ticket for $50 or a ticket package for $95 (includes admission to the pre-party and a rodeo ticket). Not a Carter Society member? Join online at cartermuseum.org/membership or by phone at 817.989.5060 to become a Carter Society member and enjoy a year of membership perks.

Membership at the Carter

At the Carter, unexpected connections are created through great American art. When you become a member, you’ll connect with art enthusiasts, get behind-the-scenes access to the Museum and the art, and enjoy members-only events you won’t find anywhere else.

About the Carter Society add-on

Carter Society is an add-on you can add to any level of membership for free events and added perks. This add-on is for young professionals who love the arts and enjoy connecting with like-minded people through fun and unique cultural events. The Carter Society add-on includes advance registration for Adult Workshops, advance and discounted tickets to twice-annual Carter Society events (Midsummer Mingle and the Rodeo Pre-Party), one complimentary Museum publication, exclusive information for young professionals about special events for adults, arts and culture opportunities with local partners, behind-the-scenes announcements, and more!

The post Bulls’ Night Out Rodeo Pre-Party at the Amon Carter Museum of American Art first appeared on Tanglewood Moms.

For years I have been spending upwards of $1600 a month for our family of six, and some months are closer to $2000 (thanks, gas prices and inflation). According to the Motley Fool, food expenses are third in line behind housing and transportation for where Americans spend the most each month. But that isn’t the case for my house. The money we spend on my modest Subaru, my husband’s Jeep, and the gas we use don’t come close to feeding four hungry kids.

(If you’re expecting me to write about coupon clipping and using the same ingredients from meal to meal, that isn’t what I’m sharing. This is about being creative with what you have.)

We hardly ever eat out unless we are out of town, so I can’t even blame that on why our food bills are so high. It all had to do with my grocery shopping habits. I had to do something to stop the bleeding. I think I knew deep down I had the solution all along, but it takes planning to bring those grocery bills down, and I am not a planner.

Here is where I started: the pantry.

Why do I have so many half-open packages of pasta, rice, and beans? And why do I have so many canned goods that I buy every trip thinking I need to have every nook and cranny of my pantry filled. I won’t even get started on all the frozen veggies in my freezer, but here, my friends, is where my solution began.

Breakfast is usually yogurt or toast with peanut butter. Lunches are usually sandwiches, soups, salads… whatever we have on hand plus fruit, chips, and granola bars making their usual appearance in lunchboxes

For dinners, I brainstormed with my husband since he’s the main cook. Together, we came up with ways to make a dent in the pantry.

• Monday
  3 half bags of egg noodles + 4 frozen steaks that were on sale + mushrooms = Beef stroganoff!
• Tuesday
  Buy one get one pork tenderloin deal + rice + can of peas = Roasted pork tenderloin and sides. I got to use a pantry bouillon cube to season the rice. It’s all about using those pantry items.
• Wednesday
  Frozen hot dogs + crescent rolls = pigs in a blanket + mustard (not every meal is gourmet – we being frugal here!). I had some frozen mozzarella sticks I added to the “feast.”
• Thursday
  So many half-full jars of olives + can of garbanzo beans + feta + tomatoes + cucumber + a half bag of frozen chicken = Greek salad with grilled chicken. I made my own salad dressing with red wine vinegar, olive oil, lemon juice, and various spices. The kids gobbled this up (well, the oldest only ate the chicken, but three out of four ain’t bad!).
• Friday
  Frozen salmon + quinoa + frozen veggies. Here’s where I got creative. Those frozen veggies needed heeeelp. I found a recipe on Bon Appétit that has you toast panko with spices that you mix with the sautéed veggies in butter right after they are cooked. It took my sad frozen cauliflower and brussels sprouts to another level. Here’s a link: https://www.bonappetit.com/recipe/skillet-roasted-cauliflower-with-panko (I didn’t have any pine nuts, so I skipped that).
• Saturday
  Any leftovers you have – or whip up a butter noodles or spaghetti and meat sauce. It’s Saturday, and no one felt like preparing a huge meal.
• Sunday
  Eggs + frozen veggies + cheese on hand = veggie soufflé! Soufflés sounds intimidating, but they’re not. And I got to use the bits of feta, parmesan, and mozzarella I had. Is it worthy to be served at Rise? I think decidedly no, but this is a delicious meal, and you will be surprised how easy it is to make and how much you can go through those bits of things in your kitchen. Same goes for quiche if you prefer them. You can work in ham or bacon if you need to use up the meats in your fridge.

My grocery list included pork tenderloin, crescent rolls, mushrooms, onion, frozen chicken, cucumber, tomatoes, two bags of lettuce, and then all the stuff I buy weekly like chips, granola bars, yogurt, milk, butter, and fruit – lots of fruit, as my kids go through pounds and pounds per child per week. Admittedly, this is where a large portion of my bill is, but I know how healthy it is for them.

Last week, my grocery bill was UNDER $300! Don’t forget we have four teenagers/tweens who eat all day long. This is a huge win for me. And if I keep it up, we will save over $10,000 this year on our grocery bills.

The post Using What You’ve Got – A Grocery Trip first appeared on Tanglewood Moms.

photo credit: Victoria Wise

Pie Ingredients

• 8 ounces Philadelphia cream cheese – room temperature
• 14 ounce can sweetened condensed milk
• 6-8 ounces milk chocolate chips (I always have Nestle Toll House on hand, but your favorite brand will do.)
• 2 whole eggs
• 1 ½ teaspoon Madagascan vanilla extract (also called bourbon vanilla.)
• Pre-made graham cracker pie crust (Yes, you can make your own. Knock yourself out.)

Bourbon Whipped Cream Topping Ingredients

• 1 cup of whipping cream
• ¼ cup of sugar (I prefer granulated, but most recipes call for powdered)
• ½ tsp of Madagascan vanilla extract
• 2T of bourbon whiskey. We used Blackland! Support local any chance you get.

Directions

1. Preheat oven to 350°
2. Add cream cheese to a large mixing bowl and blend until creamy.
3. Pour in the sweetened condensed milk and continue blending.
4. Melt the chocolate chips in a microwave 30 seconds at a time, taking time to mix with a spatula. Add to the mixture.
5. Add the eggs one by one, then vanilla extract and blend well.
6. Pour the mixture into the pre-made pie crust or if you’re an overachiever, your homemade one
7. Bake the pie for 30 to 35-minutes at 350-degrees.
8. Let cool and serve with your bourbon whipped cream! Garnish with fresh strawberries or raspberries.

Pro-tip: any leftover whipped cream can be served at breakfast with those fresh berries or on your coffee for the perfect pick-me-up.

The post The Best Blackland Distillery Bourbon Whipped Cream (with Chocolate Pie) first appeared on Tanglewood Moms.

You get Winslow’s Wine Café, which has been serving Fort Worth good food, good wines, and great hospitality for almost 15 years. Madeworthy’s publisher Victoria Wise connected with Joe Berry (one of the two guys with the last name of Berry) to talk about what makes Winslow’s a place that’s Made in Fort Worth.

Victoria Wise: I lived on Thomas Place when Winslow’s opened in 2008. That area of Camp Bowie didn’t have a walkable hang out spot, and we were all so excited to see you open. What made you pick that spot?

Joe Berry: I spent over three months searching for a location. I knew that I wanted it on Camp Bowie between Montgomery and Interstate 30… There was a huge demand for a concept like Winslow’s for the neighborhood. I fell in love with the history of the [former] gas station. I had to have it.

Photo courtesy of Winslow’s Wine Cafe

VW: One of your biggest draws is your dining. How did you decide on a menu, and how has that evolved?

JB: We let the neighborhood create the menu. The first four years, we changed the menu every season… Every quarter we change about four times, [making sure to consider] guests’ requests.

VW: You certainly have your regulars; you’re a well-loved neighborhood spot. What do you think draws people back weekend after weekend?

JB: “I do not own Winslow’s; I just manage it for the neighborhood”. If I focus on this, I know they will always come back.

VW: You weren’t always in the food and wine business; tell us about your life before Winslow’s.

JB: I have always been in the hospitality business. Running a sporting event isn’t too different from running a restaurant. I started as a night driver for the Woodlands Inn in Houston. I worked my way up to a bellman to manager of guest services. When I was 24, they offered me a job as an account executive… I moved to be a sales manager to a conference center in Santa Cruz, California… then went to work at the Ojai Valley Inn. [Later] I became Director of Sales for PGA events… [before I was hired as] the tournament director of a new LPGA event in Tulsa, Oklahoma. After four years, I received a call from the NBA which was starting up the NBA development league. The first year, we had five teams in the league; I was president. When I left to come to Fort Worth in 2000, there were 16 teams.

VW: What surprising things have you learned in this business?

JB: It asks for your life, and it will take it if you let it.

Photo courtesy of Winslow’s Wine Cafe

VW: Tell us about your happy hour and weekend brunch.

JB: We have happy hour Monday to Friday from 4 to 7 and on Sunday night from 4 to 9. There’s always a white, red, and a bubbly or rosé on the happy hour menu, as well as pizzas and appetizers. We offer 30% off bottles of wine on Sundays and Tuesdays.

VW: Tell us about your staff. I imagine they must feel like family.

JB: Covid has changed the fabric of everyone in the hospitality industry. We’re building a new family like everyone else. I am very excited with the foundation we have laid out and look forward to building on what we have.

VW: What’s the thing that makes you proud to be the owner of Winslow’s?

JB: One hundred percent, it’s the dog charities I get involved with in Tarrant County. There is nothing more satisfying raising 1,500 pounds of dog food for the city shelter or hosting the Winslow Memorial event for wine and dog lovers in the fall… Winslow’s allows me the freedom to get involved with giving, and for that, I will always be blessed.

Photo courtesy of Winslow’s Wine Cafe

VW: What’s your advice to aspiring restaurant and bar owners now that you are approaching 15 years in the business?

JB: You’ll hear a thousand times that you’re crazy to get in the restaurant business. It definitely takes a certain person to get in this industry. The best advice that was given to me is that there are times when you’re running the restaurant, and there are times the restaurant is running you. Knowing when the restaurant is running you is very important.

The post Made in Fort Worth: Winslow’s Wine Cafe first appeared on Tanglewood Moms.

As best laid plans always go, I tend to have two to three overripe bananas lying around that need tossing. While there are copious amounts of recipes for banana bread, my crew will only eat it a few times a year, but they ALWAYS will eat a cookie.

Ta-DA! Breakfast Cookies!

I’m also a bit of a “Let’s throw this in” kind of cookie baker, and this recipe allows for those spur-of-the-moment decisions. What I love about this recipe is that a lot of the sweetness comes from the banana, so make sure that they truly are overripe, or your cookie isn’t going to tempt those discerning minis in your household.

This is a great make-ahead breakfast you can also use when planning travel. I like to serve it with a protein like a hard-boiled egg or breakfast meat and a side of berries, but you can also just throw it into their hands as they run off for the bus and know that they will have some energy until lunchtime.

If you attempt this as a gluten-free or dairy recipe, please let me know how it turned out and what flour and oil you used.

Banana Oatmeal Breakfast Cookies

Yield: 42 cookies

Ingredients

1/2 cup butter (1 stick, unsalted)

1 cup packed brown sugar

1 large egg

1 tsp vanilla

3 overripe bananas

1/4 to 1/2 cup of almond butter

2 cups all purpose flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp ground cloves

2 tsp cornstarch

3 cups oatmeal (I used Bob’s Red Mill)

Optional Add-ins: dried coconut, walnuts, chopped dates, or raisins

Directions 

Preheat oven to 350 degrees.

Mix together dry ingredients in a medium-sized bowl and set aside.

In a mixer mix together butter, brown sugar, egg, vanilla extract, mashed bananas and almond butter until well combined.

Add dry ingredients to the batter, mix.

Mix oats in 1 cup at a time until combined. This is when you can add a little of the suggested add-ins to taste or based on what you have on hand.

Cover the cookie sheet with parchment paper and use a large cookie scoop to spoon the dough onto the sheet. You can flatten the dough out a bit or leave them more rounded. They will spread just a bit when baked.

Happy baking!

Victoria Wise is the Tanglewood Moms founder, publishes Madeworthy magazine in Fort Worth, Texas, raises four awesome kids with her loving husband, and makes time as a board member for non-profits Lone Star Film Festival and Connected Commerce Council. Some of her accomplishments include being an inaugural member of Facebook’s SMB Council (now called Leader’s Network), being a Founding Member of TCU Neeley School’s Women to the Power of 10, receiving the 2019 Great Women of Texas Award by the Fort Worth Business Press, receiving the 2018 Legacy of Women Award by SafeHaven, and successfully selling a previous business in 2014.

The post Cookies for Breakfast? first appeared on Tanglewood Moms.