We LOVE almond butter! I came up with this idea because I wanted to make a snack inspired by the flavors in an Almond Joy candy bar, only a little healthier if possible. The BFF (Jen) had recently made some peanut butter, honey, and oat squares, so I riffed on that concept. I love it because like many of the other “recipes” I’ve shared here, it’s really just a starting point. I’ll share the ratios that helped me achieve the consistency I was looking for. You can customize as much as you want to get the texture and flavors that suit you best.
Earlier this summer, I visited Underwood Family Farms and a post about that is coming soon, I swear! You’ve already seen this salad and candied ginger/syrup using some of the amazing produce I picked myself at the farm. In a more recent post, I told you that I only used some of the GAZILLIONS of strawberries I got there for homemade strawberry soda, and I promised I’d show you what I did with the rest later on.
Welp, today’s the day! Read on to see how to turn fresh strawberries into ridiculously tasty homemade ice cream.
Both of us have a gnarly sweet tooth and an unnatural attraction to the color pink. A few years ago, Jen hosted a “Sugar Party” potluck, which was just an excuse for us to get together with some girlfranzzz and eat a bunch of sweets. (Shoutout to Mona and Cathy. Haaayyy girls!)
Another thing we have in common is our mostly no-fuss approach to life, so we both selected a handful of quick and easy options to make for the Sugar Party. Click through for some of our ideas.