At my local CrossFit gym I pulled my bar off the rack preparing for my next rep sequence of jerks until I hear Chris; one of the trainers, call my name from the distance. Thinking it was urgent I re-racked the bar and turned around and he immediately says “have you ever tried dark chocolate with sea salt?”. The cool thing is that he is totally into the healthy eating and Paleo scene but I was slightly stunned by the question because I’m all about chocolate with crunchy sea salt on top, but he didn’t know that so I’ll let him off this time.
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There comes a time when you buy bananas and then leave them to sit in the fruit basket until you notice that the object that was once yellow is now a heavily spotted mess. For me, this is an every time event. It can be quite the predicament at first thought because I don’t really know anyone that could eat a banana that utterly goopy and enjoy it. You would have to pretend that it’s just an incredibly sweet and banana-ey tasting plate of cauliflower mash.
Ah the combination of cinnamon and buttery goodness. Cinnamon is so perfect on just about any baked good, but something about a snickerdoodle makes it significantly better. Back in the days where I had regular snickerdoodles I always recalled them to have a specific buttery and slightly salty richness to intertwine with the sweet and fragrant cinnamon. They had a texture that wasnt crumbly but soft and slightly chewy.
Sadly I don’t have a story about how I loved the classic poppy seed lemon cake because believe it or not I actually have never had it before. But I do like lemon desserts a lot. They’re incredibly irresistible because of that subtle zing at the end of the sweetness that kind of peeks your interests enough to make you want go back for another bite. A tart and tangy zap to the tongue that starts an electric charge on desire for more. Kind of strange how that slight sourness makes you want to go back for another. The salivation starts and so begins the cycle of going back for the rest of that tart little muffin.
For those of you who go to Starbucks or went to Starbucks probably know about their little devils known as Petite Vanilla Bean Scones. Yeah well I’m ashamed to admit it, but I loved those things. I used to eat those like mad and pretty often. Sadly they aren’t made with the best ingredients in the world and aren’t the healthiest but what if they were. Now that was something I had to investigate, I mean come on, how could you not take a look at one of those bad boys and want one. I rarely get cravings, but when I started thinking about these I could smell them already.
Chocolate in any form is pretty much always wonderful. Which is exactly why the simple brownie is so popular. I really love brownies, and the cool thing about them is that you can make them any way you really want to. There aren’t exactly any set specific ingredients accept for the use of chocolate or cocoa powder. While I enjoy a pan of brownies cut into squares I feel that making smaller bite size ones are a little bit more fun and easier to store. With brownie bites you can kind of just get the satisfaction of the brownie and easily grab it out of the fridge. It also keeps it from being an overwhelmingly large dessert and it doesn’t end up making you feel gross afterwards and more towards the satisfied side. It actually makes a pretty great snack as well.
One thing I have always looked forward to on Christmas when I was really little was the Christmas thumbprint cookies from the family cookbook. My grandma Jessie would make them and send them to me express shipping so I got them right on Christmas day even though we lived far. They would only be in transit for about a day so they were quite fresh, and the second you open the box you’re just overwhelmed with the scent of buttery, crumbly goodness. The distinct scent note that I really notice is the warm smell of velvety butter radiating off of the cookie, and then that hint of sweetness from the crumbly shortbread and then finished with the smell of toasted pecans that wrapped this beautiful cookie.
Someone once was talking to me about how they needed to start eating less chocolate, to which my response was “why?!” Chocolate is incredibly healthy its full of antioxidants,lowers blood pressure, can reduce cravings,improves vision, gives energy and increases mood due to the Theobromine in it. I could go on and on about how amazing it is for us, we are talking a lot of stuff here, chocolate is basically the freaking superhero of desserts, in my opinion. Now I’m not talking about the sugar laden bricks of plastic most of us are familiar with but I’m talking real, wholesome chocolate. Made with simple all natural ingredients, none of that fake stuff that sits like a brick in your stomach for however long.
So, I started using my regular camera. Or well I say regular camera. Its a Canon powershot SX20 IS. Wait a minute, thats not a DSLR camera!!! Well if thats what you said then you are correct. It is not a DSLR camera because I don’t have one. So I will be using this to the best of my ability. Which isnt so good. Seeing as I am incredibly new to the whole photography scene. But I will get better in time right? But anyway, Ive been using this camera and messing with it and sometimes it comes out with some amazing photos and sometimes… not so much. Sometimes they are just atrocious. Like my iPhone could do better. But I guess I cant complain since its my fault they are coming out horrible. Oh woe is me!
So I know that I need some content started on here. And I have plenty of awesome recipes to share with you guys. But I dont have any pictures yet. So Im gonna be using some of my instagram pictures for this post. But these will be delicious regardless! I promise! Well, okay I am pretty sure you will like them. If you don’t, then, I guess I will be sad.
But seriously. Don’t these look delicious?!