Last Saturday, I woke up and prepared the dough for these s’mores cookies on a whim. Since I already had plenty of sweets in the house, my plan was to share the confections with whomever wanted them. Truth be told, I inadvertently kept the whole batch. Can you blame me?…
I went out for pizza twice in two days – to my favorite place Friday night and then to a long-standing establishment that I was unaware of the following afternoon. Come Sunday, I was craving some (healthy) home cooking.
My second free HelloFresh delivery arrived last Friday and, despite a lingering cold and minor loss of appetite, I was inspired to get cooking. That’s because every one of the five meals included in the box looked enticing.
There’s nothing nutty about this light and loose five-seed and coconut granola. So if you enjoy homemade treats but are allergic to almonds, cashews, pecans, etc., there’s no reason not to try the recipe.
I’ve been fighting a cold for the past two weeks, but that didn’t stop me from heading to Southern California for six days of fun in the sun (and rain). Despite a constant runny nose and cough, I ate my way through San Diego and Los Angeles. The highlights?
For some odd reason, I’ve been craving peanut butter lately. So, to satisfy my appetite, I did what any smart sweet tooth should do: I whipped up a batch of gluten-free peanut butter cookie granola … and dug in immediately.