It has been nearly a week since my last post and I’ve had a lot of time 1. Indoors and 2. Not working. My excuse? Weather, my kids, and travel. Between the two, there was little down time and hence, here we are…6 days since my last delivery of deliciousness.
Michigan all but shut down Monday through Thursday of last week. The out-patient medical building I work in was completely closed on Wednesday. No lab, no MRI, no surgery – stay home, people. Sick people. Needless to say, that doesn’t happen very often.
Then there was the issue with our podcast. Sigh. We’re trying SO hard, but our audio quality continues to be an issue. Gina and I have now attempted recording episode 5 on three different occasions and we’re in essence back to square one. She has purchased a new computer and upgraded her internet package – I just can’t even begin to trouble shoot this one. So, stay tuned on the podcast, but believe you me, we’re not just giving up at this stage.
I’m currently in Seattle with my mother-in-law visiting my sister-in-law. Trying to leave Chicago in the midst of this record-breaking winter weather was no easy feat and our flight ended up being cancelled. Luckily, we were on the next flight out and got to grab lunch in the process. So outside of arriving a few hours later than expected, all was well…and it will be in the 30’s or 40’s when we return – about a 90 degree uptick in temperatures. I’m feeling hopeful about my car starting 😉
We’re in Seattle for a weekend of wedding dress shopping (she said yes to the dress yesterday!), dessert sampling, and cuddling with her sweetie pie dog, Lucy. Since dress shopping was a quick win (she’s such a stunner and this dress…gorg!), we had time to visit the Seattle Cider Company and had some deep dish take-out in front of the TV with Top Chef. It was definitely the right call after a rainy day.
On deck today (before or after pedicures, I’m not sure – such stress) is dessert sampling. Rough weekend, I know. We’ve been throwing many dessert ideas at her and I should probably toss this one at her, too. It is decadent and oh so good. Good thing they’re individual portions – they are addicting!
- 2 ½ cups granola
- 1 cup peanuts, chopped
- ¼ cup natural peanut butter
- ¼ cup honey (or more if needed)
- 1 cup natural peanut butter
- 4 oz dark chocolate chips
- 1 Tbsp coconut oil
- In a large bowl, combine the granola, peanuts, peanut butter, and honey. Mix well.
- Mist a muffin tin with nonstick cooking spray. Distribute the granola mixture evenly into each well; use the back of an ice cream scoop that has been misted with nonstick cooking spray to firmly press into muffin wells and create an indentation. Freeze for 5-10 minutes.
- Microwave 1 cup natural peanut butter for 30-45 seconds or until warm and thinned. Fill each cup with peanut butter and freeze an additional 5-10 minutes.
- Melt chocolate chips and coconut oil by microwaving for 30-60 seconds in a small bowl. Stir and microwave an additional 30-60 seconds, stirring every 15 seconds. Pour chocolate over the top of each cup and freeze for 5 minutes. Store in the refrigerator.
Weekly Menu: February 3rd – 7th
- Sunday: travel – something from the airport
- Monday: Baked Ziti with Meat Sauce and salad
- Tuesday: Black Bean Taco Salad – bean and guac tostadas for the kids
- Wednesday: Easy Oven-Baked Taquitos with guac salad
- Thursday: Brinner – Carrot Cake Baked Oatmeal, scrambled eggs, fruit
How much granola do you use? And do you add the chopped peanuts in the granola mixture?
2 1/4 cups granola and yes you stir the 1 cup of peanuts right into the mixture. I had an error in saying “oats” instead of “peanuts” in the directions, sorry! It has been corrected. Glad you caught that, thanks!