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 granola.
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?
Happy Wednesday!
Lauren Loves Good Food 
I have that peanut butter right now … love it!
That tahini recipe sounds great! I love super simple cookie recipes like that.
Ooo that is an easy cookie recipe. Yum!
I am quite partial to JIF, but I also like TJ’s flaxseed PB
I ate overnight oats yesterday morning and was shivering the entire time. Guess it’s not time yet.
I absolutely LOVE Peanut Butter! 😀
The overnight oats look super good, but I am still sticking to hot oats for now 😉
Love the food roundup- everything looks delicious! I’m loving how simple those tahini cookies are. The fact that I have all those ingredients on hand right now means that they’ll be making an appearence in my life very soon. 🙂
Those tahini cookies look amazing! And how do you do pancakes without a topping? 🙂
Yummy overnight oats, as of right now it’s a very love like relationship 😀
fav peanut butter: teddies natural pb – i gave up pb for lent! I can’t wait til easter!
I love your pancake toppings!
Those cookies look soooo good. I’m imagining them made with something other than tahini, though 😛 I can’t get a taste for the stuff!
Those pancakes have me drooling, though. Holy yum.
I love topping pancakes with peanut butter and jelly…or some earth balance and maple syrup…or either of the above plus some granola….uh, i guess i’m not picky. but i promise you wouldn’t feel like a glutton eating pancakes with me 😛
what’s the recipes for the pancakes?!
Mix 1/2 cup flour, 1 teaspoon cinnamon, 1/2 teaspoon baking powder then add 1/2 cup milk. It makes 4 mini pancakes. It’s my go-to pancake recipe!