1. Drive a few hours (TOTALLY worth the trip) to meet these two lovely ladies who you haven’t seen in WAY too long.
4. Be genuinely touched and surprised at the thoughtful early birthday gift (totally milking the extended birthday this year and LOVING it)from the girls – food magazines and CHOCOLATE (thanks so much ladies)! *FYI, they both loved the house-warming/engagement gifts of wine and s’mores truffles. And, best thing EVER – I walked in and gave them to my friend and she was like: “I just saw these come up on your blog!” – LOVE IT!
5. Drive home, enjoying the beautiful weather and countryside, and stopping at numerous little country markets/farmstands, eating some of the birthday chocolate (hey, put me in a card over the dinner hour with 3 chocolate bars – what do you think is going to happen?!?!), 2 peaches and a mini muffin that your friend packed you as “emergency snacks,” and then stop at Starbucks for a frappucino and a Sobey’s visit to re-stock on tofu shirataki noodles.
6. Arrive home, satisfy your craving for nachos for a late dinner after all your treats and snacking – made with Guiltless Gourmet chips, light shredded cheese, green onion, tomato and a mini pepper from your garden , hot peppers, fat-free sour cream, refried beans and delicious homemade corn salsa that you bought at the cutest little Mennonite farm market. Eat the one s’mores truffle you saved for yourself (‘cause any more would be trouble), plus a few more snacks for dessert.
Insert contented sigh here….perfect day.
Now, because I don’t want to leave you without a recipe/food inspiration going into the weekend, I will share with you a delicious Hungry Girl recipe for PB cookies I made on Wednesday with another lovely lady I know. Try these! They are so easy and so so so good. It’s kinda a good thing that they make such a small batch, if you know what I mean (FYI, recipe says it makes 6, but those are 6 HUGE cookies…if you want ‘em a bit smaller, you can get about 8 reasonably-sized ones).
Hungry Girl’s Peanut Butter Oatmeal Softies
- 3/4 cup regular oats (not instant)
1/3 cup whole-wheat flour
1/4 cup brown sugar (not packed)
1/4 cup light peanut butter
- 2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. light whipped butter or light buttery spread, room temperature
2 tbsp. no-sugar-added applesauce
2 tbsp. fat-free liquid egg substitute
1/2 tsp. baking powder
1/4 tsp. vanilla extract
Preheat oven to 350 degrees.
In a medium bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.
Add flour, baking powder, and salt, and stir until completely mixed and smooth.
Add oats and mix until they are thoroughly coated with the batter.
Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they’ve totally cooled.) Enjoy!
Serving Size: 1 large cookie
Make these! You know you want one (unless you’re allergic to PB, then maybe not so much…anaphylaxis is not where it’s at)! It’s supposed to be a rainy weekend, so what’s better for a rainy day than baking delicious cookies!
Happy weekend my friends! There are, dare I say it, not that many summer weekends left – so enjoy it!