I’m not going to lie. I had this whole lineup of recipes I was planning on making. I have a white board on my desk and those recipes were staring at me. A list of perfectly penned recipes that I had on the agenda for the week. But…
So it just occurred to me that my last three (including this one) posts were peanut/nut butter related. Sorry, not sorry. Buuuut if you are so not into nut butters, my sincerest apologies. Otherwise, no regrets. Sweet potato noodles with peanut sauce? Bomb. Creamy crunchy peanut butter bars? Bomb. These almond butter chia cookies? I have no words but I’m making hand motions and nodding my head YESSS. Really really good, you guys.
True story: I loathed anything jelly/jam related until I was in college. Then, one groggy morning after a night of er… college indulgence, I found myself brunching at a local diner with a packet of jam in my hand and a slice of toast in the other. I put the thinnest, nearly nonexistent layer across my toast. It snowballed.
Soo, I’m not entirely sure if this is breakfast or dessert. Originally I had planned for this to be breakfast but then at 8am when I dug in, I felt a bit like I was eating chocolate cookies for breakfast. I mean hellllo choc-o-late. Coco pebbles got nothing on this beauty.
Lemon poppy seed muffins were always one of my favorite go to treats. I mean that tangy, sweet lemon, that crunchy poppy, that moist middle… it screams delicious! I’m kind of a lover of all things lemon lately. Lemon in the morning, lemon in the evening, lemon at supper time… oh wait. No, that’s pizza bagels. Holds true for lemons, though.