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Everyone knows that breakfast is the most important meal of the day. So of course you want to get off to a good, healthy start.
This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking ! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me. First, I went to Camp Blogaway, then I spent 6 days in Tokyo (expect a few Japanese themed recipes in the future – the place is life changing!)
Need a midnight snack? Or anytime snack for that matter, my cookies and cream peanut butter might just knock your socks off I was so lucky to have my sister and her family visit earlier this week and I got to have some kitchen time with her beautiful girls.
Step 1 Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.
As gloriously diabetic as Skittles are, there aren’t that many ways of tasting the rainbow™ outside of listlessly inhaling them from a vending machine packet. Put them in ice-cream, and they freeze into molar-smashing rocks. Put them in cookies, and they collapse into tasteless grit. Even the infamous Skittle Bräu just ends in you yacking up kaleidoscopic chunks. So, by far the best LOLternative way of eating Skittles is suspending them in a mousse slop.
I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking.
Photo: William Dickey; Styling: Margaret Dickey Ingredients 1 cup sliced ripe banana 1 cup 1% chocolate low-fat milk 1/2 cup vanilla low-fat frozen yogurt 2 tablespoons natural-style peanut butter 1 (8-ounce) carton vanilla low-fat yogurt
Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! (spell-check hates it when I put my words in there)