One of the very first recipes I ever made from Elana’s Pantry was a modified version of her Almond Butter Brownies.
I still, to this day, do not understand the science of how almond butter plus some chocolate and honey turns into a gooey delicious cake like brownie. But whatever, we love them!
I always make them with whatever almond butter I have in the house, and the taste and texture varies accordingly.
(This batch was pretty gooey and really really good!)
Almond Butter Brownies
1 (16 ounce) jar creamy almond butter
1 ¼ cups local raw honey
1 tablespoon vanilla extract
It is berry fun to grow your own fruits and veggies.
It is even more fun when someone else does all the dirty work, and you get to reap the rewards!!
At the end of September, we planted strawberries and they are finally starting to grow and ripen.
I honestly have not even tasted one yet, since Avery manages to eat them all as fast as she picks them!
In other hoarder news, we have been buying organic strawberries while they are on sale,
and washing and freezing them for when they are no longer in season.
(The blueberries are still left from last season)
And in closing, we have a final shot of our master gardener and chief hoarder!
Hope everyone is having a wonderful Saturday!
This morning, Van thought it would be best to wear his “fishing” shorts.
I’d say they are more like ” a shark bit my legs off” shorts, but whatever!
I finally downloaded photoshop on my laptop and brought home a card reader. Let’s see if that helps with the blogging. I’m pretty slow without a Wacom tablet and 30 inch monitor, but I’m trying. I’m trying!
In the last post, I showed you a bowl full of my current favorite meal: Kale with onions and bacon! Served with a side of mashed Cauliflower. Yummmmm!
1. In a large skillet, brown a pack of nitrate free bacon.
(Yes, a whole pack. You could use less if you want, but let’s be honest, the bacon makes it!)
2. Add one large chopped onion and cook until onions are tender and yummy.
3. Eat all the bacon and onions out of the pan.
3. Add one batch red kale and one batch green kale. I just cut it up. It overflows the skillet so you have to just add in handfuls and let it cook down, then add more.
(No need to remove the vein. It is not thick and bitter like collards or chard.)
1. Cut up one head of cauliflower
2. Steam until tender
3. Place in food processor
1 tablespoon butter (I use kerrygold)
6 ounces of greek yogurt or sour cream. I use whatever I have in fridge at the time.
Salt and Pepper to taste.
4. Blend until smooth.
6. Remind yourself that this is not really mashed potatoes and then eat some more :)