Quick! Go make these brownies! (I’ll wait)
Done? Good! Now quick, go for a run or bike ride or something shwetty like that! (I know, you want to go eat those brownies. Patience, grasshopper.)
Nice! Now quick, go cut up a huge slice of these brownies and EAT.
AREN’T THEY GOOD???? I told you the wait was worth it. Y’all should trust me more. It’s not like we’re complete strangers who have only ever met on the internet. (Wait, how creepy did that sound?!?!)
I know, I know, you were skeptical at first. You were probably like, “Ugh, another raw brownie recipe?” WRONG, for two reasons: 1) These aren’t raw, they’re no-bake, get your facts straight and 2) This isn’t just another no-bake brownie recipe. These are PEANUT BUTTER, with a PEANUT BUTTER CHOCOLATE GANACHE, and CHOPPED PEANUTS. Yeah. I bet you’re regretting your outburst now, aren’t you?
I made these brownies with peanuts, but if you can’t have peanuts you could always use almonds, cashews, hazelnuts, walnuts, or of course the ubiquitous whatevernut instead. Problem, solved. Now GO EAT SOME MORE BROWNIES. YOU DESERVE IT!!!!!
Easter is coming.
It’s time to break out all things Easter!
Yesterday, we bought a HUGE tub of Jelly Belly jelly beans from Costco. Sooooo good. I don’t know about you, but that combo of SUGAR and ARTIFICIAL FLAVORING and DYES really gets me. Especially the Strawberry Jam flavor… oh man.
Another favorite Easter food of mine is carrot cake. Who doesn’t like carrot cake? Probably a lot of people actually, but I am not one of them. I mean, there’s SUGAR and CINNAMON and CREAM CHEESE FROSTING. I’m mentally drooling just thinking about it. Cream cheese frosting is THE ONLY frosting in the world that is worth my time. Period.
This carrot cake mug cake is deeeeeelishus. And it’s H-U-G-E. As in, I made this for breakfast (when I am starving) and I could barely finish it. HUGE, I’m tellin’ ya. HUGE.
Ohhhh man. Salted Peanut Butter Banana Cups– just 5 ingredients and 20 minutes and BAM deliciousness. Can I get an amen?
These cups (and these pancakes) are the eh-pit-oh-mee of gourmet-ness. If you told me otherwise, I would probably slap you in the face for lying. (I’m kidding, I don’t slap people!!! At least, not physically.)
Fun fact: I get distracted super easily. Well, that or I am so focused you couldn’t budge me with food, which is saying something. Case in point: five minutes ago, I was attempting to write about the dissemination of Columbus’ letter, via the printing press. Five minutes before that, I was reading about cinnamon toast ice cream. See? Now here I am, writing about pineapple soft-serve.
I feel kinda silly making a recipe for this. Pineapple (or as I like to say, pine-zapple) soft-serve is one of those things that really requires common sense more than anything else. Well, except pineapple. Yes, to make pineapple soft-serve all you need is common sense and pineapple. I feel like I’ve over-beaten this bush.
I don’t feel like talking much right now.
Instead, I’m just going to let these delishcous pancankaes (delicious pancakes, I can’t type right now) do all the talking that needs to be done. Whoo (who0) (who) needs a wordy post right now?
No, those mistakes weren’t on purpose.
Look how soft and fluffy they are! YUMMMMM.
And below, some glorious unedited pouring photos. BY THE WAY, THANK YOU DEAREST BROTHER MINE FOR BEING SUCH AN EXCELLENT POURER. ALL THE POURING CREDIT GOES TO YOU.