My friend Shelly is a sort of superhero; she has three kids, all under the age of 5, two of which are 2-year-old twin girls. Sounds busy, doesn’t it? She also juices vegetables for her entire family every morning (both she and her husband drink a full 16 ounces), meal plans like a boss (the most nutritionally-conscious boss ever, that is), and makes it all look easy.
This summer I’ve reacquainted myself with my love of cooking. I had a bit of a slump this winter, when I’d get into the kitchen and just feel…meh. Cooking felt like an obligation instead of an enjoyment. I’d make things, and they’d taste fine, but the actual creation process didn’t interest me much.
Enter summertime, and I’m back in my groove. After a busy day in the office I come home, turn on some tunes, and just get lost in the process of making dinner. It’s been saving me lately, to be honest. Now that I’m grill-obsessed, I also get to do some of the dinner prep outdoors, which is a big bonus during these magical Minnesota summers.
Happy almost 4th of July! I’m writing you from the wonderful land of bluff-country Wisconsin, where Ryan and I will be spending a few days relaxing, hiking, sitting in the creek, and wedding planning (!!!). We’ve decided that our married life will begin with a ceremony and reception next to the creek by his dad’s house next July, and I could not be more pumped about that plan.
I ALSO could not be more pumped about my recent purchase of a Vitamix. Having a Vitamix in my kitchen has been a dream of mine for years, so recently when I realized my credit card rewards could get me one for “free” (somewhat free, you know), I basically catapulted myself into the keyboard to order it. I’ve been making green smoothies every day, and I’ve also found myself in love with the simple banana ice cream that the internets have been going crazy over for the past few years.
Oh boy oh boy oh boy, do I ever have a good one for you today. Remember those cookies from earlier this week? The super chocolatey peanut butter and molasses ones? As I mention in the post, they have a buttery, crispy and slightly crumbly texture, so for this recipe we’re putting those crumbs to good use…possibly the BEST use.
