I found myself in a cookie conundrum a few days ago. I planned to bake green tea biscuits with chocolate chips for this month’s Leftovers Club exchange. But in order for these plans to come to fruition, I should actually stock my pantry with the appropriate ingredients before cooking. I was all ready to get going—baking sheets were lined; mixing bowls, measuring cups, and spoons were all out; the oven was preheated—until I realized that I had no eggs, butter, or all-purpose flour around the apartment. Undeterred by my lack of preparation, I dug around the cupboards and shelves and found enough ingredients to make gluten-free and vegan chocolate chip cookies. I was not entirely convinced that I could pull it off, but I told myself that I would bake another batch of cookies if these turned out awful. When the cookies came out of the oven, I was pleasantly surprised. The chocolate chips were still melted, the dough was soft, and the cookies retained a lot of the vibrant color of the green tea matcha powder. As the cookies tasted delicious, I decided to stick with that batch. My partner for this month’s Leftovers Club is Ashley from Spoonful of Flavor. She has a ton of scrumptious and colorful recipes on her blog, and I am particularly fond of her recipes for baked goods. Just take a look at these German chocolate cupcakes and triple berry lemon cookie cups. How can you refuse one of those? If you love food, and you love becoming foodie pen pals with other bloggers, join the Leftovers Club! ‘);
