warm fuzzies

September 9, 2010

You know that warm fuzzy feeling you get every once in a while when something good happens?

My day was full of them.

Perhaps it was because I started my day with yet  another bowl of Overnight Oats a la Mode (yes, I realize I will soon be sick of these).

It may have been because of the addition of the raisins which added a bit more texture to the bowl.

Or perhaps my first warm fuzzy was caused by the almond butter I added to the mix instead of the usual peanut butter.

I’m pretty sure a warm fuzzy feeling was sparked by the sunrise I saw while driving to school this morning.

Can you fee the fog on the ground?

Beautiful fall(‘ish) morning in Chicago.

I am more than positive I got a warm fuzzy feeling right before lunch when I got back to school from an all morning long meeting.

The pure joy and excitement I see on my fifth graders faces and hear in their voices when I come back to school is sure to tug at my heart any day.

Needless to say, I enjoyed my lunch to the fullest this afternoon.

Leftover artichoke, tomato, cucumber, and onion salad was consumed…

WIth a follow up by the BEST apple I have ever eaten – I know I exaggerate a lot, but this really was one of the best apples. If you want to experience it for yourself, go to Hart, MI.

Don’t worry, another warm fuzzy was produced while eating numerous snacks throughout the afternoon as I caught up on grading papers.

I’ve been known to be a lover of potatoes – all kinds, really. However, there is one kind of potato I don’t think I could live without: the sweet potato.

The sweet potato and I have a comforting relationship, if you will. Whenever I make sweet potato fries, it is an instant warm, fuzzy feeling.


It helps when the sweet potato is as big as your hand.

Is it strange that broccoli is comfort in a bowl to me?

Broccoli paired with sweet potato fries/rounds and crispy tofu = instant warm fuzzy.

Or, possibly the greatest warm fuzzy of all is enjoying a warm apple cobbler for dessert this evening.

Vegan Apple Cobbler adapted from The Joy of Vegan Baking by Colleen Patrick-Gordeau


  • 6 honeycrisp apples, peeled and thinly sliced
  • 1/4 cup agave nectar
  • 2 tbsp. gluten free flour
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/4 cup water


  • 1 cup gluten free flour
  • 1/3 cup gluten free oats
  • 2.5 tbsp. turbinado sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 tbsp. vegan margarine
  • 1/2 cup almond milk

How it’s done

In a large bowl, combine the ingredients for the filling (apples, agave, flour, cinnamon, salt, vinalla, water). Spread evenly in an ungreased 8 inch square dish.

For the topping, in another bowl, combine the flour, oats, turbinado sugar, baking soda, and salt. Mix until ingredients are well incorporated. Add the margarine and almond milk – stir until just combined.

Using a spoon, scoop the dough over the apple mixture.

Bake at 375 deghrees for 35-40 minutes.

Let the warm fuzzy feelings begin….


I may be hallucinating from all these weird warm fuzzies, but I think the husband just told me this was “really good” – vegan and gluten free baking at its finest people. He didn’t even know it.

Question: What is something that gives you an instant “warm fuzzy” feeling?

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