When you’re craving chocolate, these bars have you covered!
Soup in the summer?? It doesn’t seem right but when you’re in need of a quick dinner, this one comes together in a cinch (as long as you have your soused tomatoes ready). It’s also one of the most flavorful soups I’ve ever made, thanks to a combination of slow-roasted Roma tomatoes with tons of herbs and garlic and some sun-dried tomatoes for fun.
This post is short and definitely sweet. I’m loving this smoothie bowl because it’s thick and creamy- perfect for a post-workout snack or even a filling breakfast.
Now I’m wondering, why have I not added avocado to my smoothies before? Silly question since there are hundreds (no, thousands I’m sure) of recipes out there using them. Duh. It lends creaminess with all the good fats which result in a perfectly scoopable smoothie bowl. Almost like ice cream. With toppings, we’ll just consider this a superfood sundae!
My husband is raving about these cookies. Yes, they’re tasty and crunchy but simply the best cookie I’ve made thus far? I didn’t think so, but he says otherwise and I’ll take that from my harshest (only) food critic. I’ll let you decide for yourselves.
These are nut-butter cookies because they’re made with a combination of almond and cashew butters, though I’m sure substitutions (all almond butter, peanut butter, etc) would work just fine. Cashews are a bit more mellow in flavor than almonds (in my opinion) so using cashew butter really balanced the strong almond flavor of these cookies. Add chopped dark chocolate and crisp brown rice (or Rice Crispies) and you’ve got a cookie with lots of flavor and tons of texture. Top with flaked sea salt for good measure.
They’re chewy, crispy and chocolaty…you should totally do it. Happy weekending!
nut-butter chocolate chunk cookies (with crisp brown rice)
These come together in a snap and substitutions are welcome. If you don’t have cashew butter, 1 cup of almond butter can be used instead. Or peanut butter. Or any nut butter, really. Don’t skip the crisp brown rice.
- ½ cup cashew butter (raw or roasted)
- ½ cup roasted almond butter
- 1/3 cup natural cane sugar
- 1/3 cup muscavado sugar (or dark brown sugar)
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/4-1/3 cup crisp brown rice
- ½ cup chopped dark chocolate (I prefer at least 70% cocoa)
Preheat oven to 350°.
Combine nut butters with both types of sugars in a large bowl until everything is combined. Add in the egg and stir until fully incorporated. Add vanilla, baking soda and salt.
Add chopped dark chocolate and crisp brown rice. Stir to combine.
Using a cookie scoop, scoop the dough onto a cookie sheet lined with parchment paper. I then rolled each cookie dough ball between my hands to make sure they were all uniform in size and would spread evenly.
Bake for 10-12 minutes, until golden brown around the edges. Let them cool completely on the cookie sheet before removing them. Store in an airtight container and they should keep for about a week.
This salad screams summertime! Though it’s only April, we’re getting summertime vibes over here and I am (somewhat) ready. I’m ready to walk away from the stove and fire up the grill. I’m ready to simply toss some veggies together to accompany our meal and call it day. I’m envisioning sitting with my husband on our back patio at dusk under the twinkling pergola lights, listening to our wind chime dance in the breeze. While sipping on an ice-cold, crisp glass of Pinot Grigio, I am wholeheartedly enjoying this salad on a perfect summer evening.