we.bite | white chocolate oatmeal cookies


i LOVE oatmeal cookies. the texture is JUST right, gooey, yet firm, and perfectly chewy. the only thing that can make them better is no raisins (just my personal opinion–or add craisins instead of those pruny things) and a nice fluffy layer of white frosting in between. WHOOPIE PIE WHATT??! today we have white chocolate oatmeal cookies for your munching pleasure.


enter the lovely leslie grow:

For the last 4 months, I have patiently waited for Beatrice Peltre’s cookbook of latartinegourmande.com to be reprinted, after she sold out insanely fast after her initial release in February 2012.  It’s finally here!!! It finally came and my anxiety can be put to rest.  Who doesn’t love her?!  Her food is simply out of this world and her photography is absolutely stunning.  If you haven’t got a copy yet, it’s an absolute must have!

I thought it would only be right to do a post on a recipe from her cookbook.  I have been craving, and I mean CRAVING, cookies.  Why?  Not sure, but once I saw the Oatmeal Cookies with White Chocolate and Cranberries, I knew that was exactly what I was going to make.  Milk and cookies is always a nice treat, especially when they are healthy (without the cardboard taste of ‘healthy’ store bought cookies).

Since I’m not vegan (but slowly working that way), I don’t have all the vegan flours that she uses, so I adapted to what I have in my pantry.  They came out a bit dense, more like a dry granola bar, but the flavors were still harmonious and exquisite.

Note: The (*) is where I made my substitutions.

Oatmeal Cookies with White Chocolate & Cranberries

yield: 18 cookies

Prep time: 15 min., Bake time: 15min.

For the (*) ingredients, I substituted ½ Cup whole-wheat flour and ½ Cup all-purpose flour for the flours, and sea salt for fleur de sel.


* ½ Cup quinoa flour

* ¼ Cup millet flour

* ¼ Cup brown rice flour

½ Cup rolled oats or quinoa flakes

½ tsp. baking soda

*¼ tsp. fleur de sel

8 Tbsp. unsalted butter, softened

2/3 Cup packed light brown sugar

1 small egg

1 tsp. pure vanilla extract

¾ Cup slivered almonds or coarsely chopped walnuts

¾ Cup coarsely chopped white chocolate

½ Cup dried cranberries


Preheat oven to 375ºF.  Line 2 baking sheets with parchment paper.  Set aside.

In a small mixing bowl, combine flours, rolled oats, baking soda, fleur de sel. Set aside.

In a large bowl (or bowl of stand mixer), beat the butter with the sugar until light and pale in color.  Stir in the egg until well incorporated, then add vanilla.  Slowly stir in the flour mixture; mix until just incorporated.  Fold in the nuts, white chocolate, and cranberries.

Drop heaping tablespoons of batter onto the baking sheets, making sure to leave 2-inch space between the cookies, as they spread slightly while cooking.  Place in the oven and bake for 14 minutes, rotating halfway through.  Bake until cookies are light golden in color.  Remove from the oven and, using a spatula, transfer immediately to a cooling rack.  The cookies will firm up while cooling.  Keep them in an airtight container for up to 1 week.




we.sip | lavender lemonade


what’s not to love about lazy summer days. soaking up the sun is one of those things that’s hard to do with a bad attitude. if you’re sipping on a condensation-covered glass of ice cold lemonade…then. well, you’ve got it made.

this week leslie shows us how to make lavender lemonade, accompanied as always with her gorgeous pictures.

A couple months back, I met up with my closest girlfriend that I hadn’t seen for probably 3 months. I have been traveling so much for work and she is always so busy with her own work, we just never had a spare moment to relax, catch up, and just enjoy each other’s company. Finally I was home for more than a week, and she had a free day, so we were able to schedule a couple hours of uninterrupted time for just her and I.

It was her pick on where to meet for lunch. She brought me to this place called Native Foods, which I always wondered about but never stopped in to try their food (since I try to be frugal and healthy, I rarely eat out, but she is always an exception!). She has been a vegetarian for about a year now and (of course) looks stunning, is always telling me how great she feels, and how she has so much energy. Little did I know, Native Foods is a Vegan restaurant. I was a little skeptical but she assured me that I would LOVE this place.

It is true, I do love that place! Especially their famous Lavender Lemonade. The other day I was desperately craving a cold glass of it, but I just couldn’t live to pay $2.50 for a glass (yes they have free refills), but I’d rather have an entire pitcher at home! I scoured the Internet trying to find their exact recipe, and I think I came upon one that isn’t too far off. This is a relatively inexpensive drink (when lemons are at a good price). You may be wondering where to find cooking lavender…any organic grocery store such as Sprouts or Whole Foods should carry it in their bulk seasoning section. It’s so cheap…$1/oz. Which is about all you need for this recipe. (I got extra because I love the smell of lavender.)

I hope you enjoy this relaxing, floral twist on a traditional classic.

post by alex michael may. photos and recipe adapted by leslie grow.

Lavender Lemonade:
Yield: 6 servings
Prep time: 15min, Cook time: 15min
Adapted from: spoonwithme.com (syrup), allrecipes.com (lemonade)

1 Cup sugar
6 Cups cold water
3 Tbsp. (1.5oz) dried lavender flowers
1 Cup lemon juice freshly squeezed 6-8 lemons (best at room temp.)
½ Cup to 1 Cup lavender simple syrup

Lavender Simple Syrup
1 Cup sugar
1 Cup water
3 Tbsp. (1.5oz) dried lavender flowers

Bring the water and sugar to a boil in a small saucepan, over high heat. Immediately remove from heat, stir in lavender flowers, and allow to sit until cooled to room temperature. Strain, pressing the lavender flowers to release oils. Can be refrigerated in a jar for up to 2 weeks.

1 Cup lemon juice freshly squeezed
½ to 1 Cup lavender simple syrup (add more syrup to mix if you like it sweeter)
5 cups cold water

Stir all ingredients together in a pitcher. Serve over ice.

*Optional: Frozen fruit ice cubes
Add a couple blueberries, raspberries or strawberries to the water of ice cubes, let freeze.

we.do | the brigitte

i have a little motto i like to live by. the words go big or go home can be interpreted in a multitude of ways, but for me, generally it’s referencing my hair.

i also have a little sign hanging in my bathroom that says “the higher the hair the closer to god.”

don’t judge me.

yes, i used to go overboard with this (maybe i will post a pic of my too-big hair days…i’ll think on it. i went all conehead with it one time. or 12.)

big tousled VS angel style hair will ALWAYS be sexy as far as i’m concerned. i’ve always thought brigitte bardot really created the perfect balance between, big, styled and messy/effortless. how she did that i don’t know, but how she did this i do.

check out our video below for step by step instructions on how to get the look.

and check back next week for another bardot-inspired style!!

we.deux le brigitte bardot (we.do the brigitte!) from alexmichael may on Vimeo featuring cynthia marie. videography by herman vides.

we.do ESSENTIAL TOOLS | making waves: curling with a flat iron

photos, video and post by alex michael may. style created by cynthia marie. music: home again blues by aileen stanley.

soft, flowing waves are the ultimate in femininity and a perfect summer style for any occasion. they seem so effortless and romantic and personally, face-framing wings make me feel beautiful and just together.
it can be difficult to achieve the waves with a curling iron, and it’s a fine line between curly and shirley temple beachy, so cynthia and i thought creating flat-iron waves would be a perfect way to kick off our essential tools guide, where we will share the building blocks to good styling technique. once you master a few simple tricks, you can pull off nearly any style!
back to today’s tutorial, it’s also awesome  (and economical!) to get multiple looks with one tool, so without further ado i give you making waves! oh, and see that little video down there? please watch! it’s my first project after having taken blogshop video on monday. needless to say i was prrrettty excited to share it with you 🙂

we.do: making waves from alexmichael may on Vimeo.