Mid-Weekly Round Up
It’s happened again. I’ve accumulated a bunch of random pictures that somehow never made it through to the blog world. They deserve their moment in the limelight too, right?
That’s what I thought.
Pancakes are still in full force around these parts.
Stuffed with anything and everything I can find in my pantry.
Like coconut butter.
And topped with dried cranberries, plus nut butter and maple syrup.
Nothing like watching your boyfriend eat plain pancakes without toppings to make you feel like a total glutton.
I’m okay with that.
Speaking of gluttons, a fabulously delicious shrimp recipe went through this kitchen last week and despite thinking it would serve 4, we managed to scrape every pot and pan clean. All except the extra cashew cream sauce. What’s a girl to do with an excess of cashew cream and no shrimpy goodness to drizzle it over?
Yeah, a quinoa cake would be the natural answer.
Served over a bed of greens, a la Jess.
Don’t worry, that shrimp dish will be made again and when it does, I’ll definitely be sharing the recipe. I feel like I’ve been on a shrimp binge lately. I also don’t mind this.
I thought I went through peanut butter fast, until I vacationed with my family. I have nothing on my dad. Luckily, I am the happy inheritor of his almost empty PB jars.
Plethora of nearly empty PB jars –> overnight oats in a jar kick. I have a love/hate relationship with overnight oats. I assure you we’re in the love phase of our relationship right now. Coupled with peanut butter, it tastes like a jar of dough-y love.
This peanut butter is the best I’ve ever tasted. Crunchy to boot!
Oh and that cookie recipe I promised? Here ya go!
Simple Tahini Cookies
- 1 cup tahini
- 1/2 cup sugar
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons chocolate chips or raisins (optional)
- Preheat oven to 325 degrees.
- Beat ingredients until fully mixed.
- Add in chocolate chips or raisins (if desired).
- Wet hands and roll dough into balls. Place on greased or parchment-lined baking sheet.
- Bake 10 minutes or until golden.
This was hands down the easiest cookie recipe I’ve ever tried. Plus they’re gluten free and super soft and moist (although I hate that word).
Note how you can’t see any chocolate chips in there. Yeah, I’d already eaten those by the time I took these pictures.
Favorite peanut butter? Favorite cookie recipe? Favorite pancake mix-in/topping?