Happy Friday! Another week has gone by in a flash. I think I’m getting busier and busier as we get closer to autumn, the most wonderful of seasons (which officially begins September 22nd, in case you were wondering). My mind has been reeling with ideas for cinnamon-spiced this and roasted pumpkin that. But for now, I’m going to stick to chocolate. And espresso. In a cookie. Because, why not? We’ve got 6 months ahead of us to eat all the winter squash we can get our hands on….
As I mentioned in my previous post, I have a thing for avocados. It’s not exactly breaking news that everyone loves avocados these days. It seems they’re touted for their health benefits and magical healing properties nearly everywhere I look. Most of us know that they are a great topping for nearly every savory dish, make a killer chocolate mousse, and instantly make a smoothie that much more luxurious. You might even know that avocados can replace butter in recipes (just compensate with more liquid)! So clearly, it is rarely a problem to find a use for these versatile fruits….
I. Love. Dates. Probably a little bit too much, but I suppose it’s better than going through bags full of Sour Patch Kids and gummy bears (childhood favorites) every day. Some people try to convince me that they don’t like dates, but I never believe them. Who doesn’t like creamy, caramelly, sometimes even butterscotchy morsels of goodness? Nobody. Unless they’re crazy. And even if, by some great anomaly, they don’t like dates in their naked form, then they’ll surely appreciate them when they’re morphed into rich, chocolatey brownies.