Telling food stories, one kitchen at a time
This is called killing two birds with one stone.
My blogging duties are caught right in between the Superbowl and Valentine’s Day and these brownies are PERFECT in general and also perfect for game watchin’ and for impressin’ the men in your life (or ladies or friends or luvahhhhs). They’re also PERFECT for the other 363 days of the year. Pinkie promise.
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Oh heyyyy, Christmas cookies. There you are. Thought I forgot about you, huh?
Nope. This is the opposite of forgetting about cookies. I sent these cookies to a friend back in April and I’ve been dreaming of double fudgy chewy moist decadent chocolatey chip cookies ever since. But those cookies didn’t have peppermint. Little chewy and crunchy half-melted red-swirled peppermints that elevate the cookies from oh-mah-gah-must-eat-one-now to oh-mah-gah-must-eat-EVERYSINGLEONE-now.
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Dark Chocolate Bourbon Pecan pie. Say it again, hmm? Dark.Chocolate. Bourbon. Pecan. Pie.
I do wanna talk about that, but I just went to this really wonderful wedding and let me take a sec to touch on that really fast. My brother got married and I now have the absolute coolest sister-in-law a girl could ask for. I will say that I’ve decided I never want to get married because I just can’t top that. That was the most fun I’ve ever had in one weekend and I will die happy now. I’ll want to throw some wedding pictures up here eventually, but if you are friends with me on Facebook, you’ve already seen a thousand pictures of me (and one or two of the bride and groom), and you’re ready for me to get to the food part of this blog post.
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This post was originally published on August 24, 2014, but since I didn’t know what the heck I was doing with a camera, I’m republishing today with brand new photos.
I took this dip to a tailgate this weekend and it was g.o.n.e. in 60 seconds. Almost. Literally. People loved it. They had no idea that I made it with low fat and nonfat ingredients. And I had several people ask me for the recipe.
If you’re having a fall party — here’s your appetizer / dip / dessert. You’re welcome. 🙂
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Helloooo friends! Happy, happy Monday! Happy Carrot-Pumpkin Bread with Cider Glaze Monday!
Why the good mood today? So many reasons:
Plus, Mondays I’ve declared my Blog Days. And on Blog Day Mondays I get to go to Camino Bakery after work, after a run, after a shower, and I get to order a spiced chai latte or a glass of red wine and I work on my blog for hours. It makes Monday a day worth looking forward to.
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I come to you this afternoon from my bedroom, wrapped up in a sweatshirt, house slippers on, under the covers of my bed, wondering if I have the energy to fetch another blanket to make myself an extra snuggly cocoon. That sounds delicious doesn’t it? All warm and cozy and comfy, with Little Miller at my side. The house still and quiet and clean.
Days like this deserve treats. And rainy days deserve treats. And since we’ve had so many rainy days in a row that I’ve lost count, I’m giving you this treat recipe. And because there is a string of more rainy days ahead, I know that you’ll be indoors, in your still and quiet and clean house, making treats like you deserve.
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There is a lot to love about this gluten free recipe for Flourless Butterless Almond Butter Chocolate Chip Cookies, starting with the fact that you only need five ingredients and one bowl!
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By the time you read this, I will have gotten my wisdom teeth out and I will be sleeping peacefully and painlessly with the help of some oral medications. Or so I hope! Otherwise I will be sobbing into my pillow with swollen cheeks and swollen eyes. It could really go either way. I’ve never been on anything stronger than Tylenol.
And by wisdom teeth, I mean, just one, possibly two. One is definitely giving me pain this week, but I can’t remember if it’s the one we are planning to pull or if it’s a different one. So today will be a surprise! Who doesn’t love surprises!?
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