Vegan Almond Butter Blondies

Don’t you want to have a baby so I can make you food like this?

 

 

These are seriously one of the best things I’ve ever tasted. Like pecan pie filling without pecans. Like a buttery chocolate chip cookie minus the chocolate. Like caramelized butterscotch.

Here’s the recipe. Love how simple it is. I used almond milk, and subbed coconut oil for grapeseed or canola oil. As advised, I did not try to cut until they were completely cool, and they came out beautifully clean but were definitely a bit greasy (not that there’s anything wrong with that-maybe doesn’t need that extra 1/4 cup of oil?). I put the cut squares on paper towel to soak up some of the excess.

You need to make these. They’re vegan. Practically health food…

 

 

Today was all about teething. Mister had the reddest cheeks and drool for days. And he would occasionally hold his right cheek, look at me, and whimper. It was the sweetest/saddest thing ever.

I distracted him momentarily with an empty Parmesan container.

 

 

In other exciting news, I did a client grocery shop without my wallet. Didn’t realize until I’d unloaded the cart, oh, and I had Ian in the pack with me. The teller took pity on me and accepted a check without any identification. I’ll never badmouth Whole Foods again.

Here’s the menu for tomorrow:

Polenta Pizza with Chicken Sausage and Mushrooms

Broccoli Asaigo Soup

Tomato, Chickpea and Bread Stew with Pesto

Baked Chicken Spaghetti

Quinoa Tabbouleh

Tex Mex Couscous Salad with Cilantro Yogurt Sauce

Roasted Garlic Green Beans

Bacon and Egg White Puffs

Banana Walnut Baked Oatmeal

And the magic blondies…

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