Sprint 2 the Table

Appetites and Adventures

High 5 for Friday

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Hold on to the ones who really care
In the end they’ll be the only ones there
When you get old and start losing your hair
Can you tell me who will still care?
Can you tell me who will still care?

 

Can you guess the song?  Maybe the super-complex chorus will help…

 

Mmm bop, ba duba dop
Ba du bop, ba duba dop
Ba du bop, ba duba dop
Ba du

 

If you said Hanson’s Mmm Bop, you are correct!  The prize?  Hanson Beer.

 

 

That’s right.  According to Eater and other sources, the cute little teenage boys are reportedly going to be releasing their very own IPA beer – cleverly named Mmmm Hop – to be released in 2012.  Can this be for real?

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This is just one of the many items I’ve been meaning to share on the blog this week.  Thanksgiving threw me off so today is a “catch up” day.

 

#1

I’ve been meaning to give a shout out to Sarah @ The Smart Kitchen.  This rockstar lady received an job offer she couldn’t refuse… but it had her moving half way across the country on short notice.  What is a foodie to do with the stockpiles of goodies in her pantry?

Share!

 

 

I was one of the lucky recipients of Sarah’s Random Snacks of Kindness (pictured above).  Those arbol chilis in my Pumpkin Tempeh Chili?  Those are thanks to Sarah.

She also included my favorite – Biscoff Spread!  In sample sizes, which make my travelin’ heart happy.  The Hatch Chili Salsa also made me smile.  Spicy food is my BFF.  there was a lot more to it, but those are the items that I’ve consumed first.  Thanks for moving, Sarah!

 

#2

My best friend’s baby is the cutest thing in the world.  I’m not just saying that… truth be told I’m not a huge baby person (insert horrified gasps here).

 

Jackson is an exception.  He also has good taste – we shared a Whiskey Sour and edamame (I’m KIDDING… he can’t chew yet) at Top Flr, one of my “go-to” restaurants in Atlanta.

 

 

#3

The Warhol exhibit at Atlanta’s High Museum was great (albeit small).

 

 

They are running a show called “Picasso to Warhol” right now, so he had to share billing with several artists.  I’d love to go see a full exhibit one day!

 

#4

You all seems rpetty amazing by the bacon weave on the mac ‘n cheese at my “Bargiving“… I can’t believe I didn’t share bacon dish #2.

 

 

Pig Candy.  (Some call it candied bacon… I think pig candy is more fun.)  You coat bacon with brown sugar (and perhaps a sprinkle of cayenne) and cook it on a baking sheet in the oven until crisp.  It’s pretty amazing stuff.

Now that I’m back on the healthy-eating train, we won’t mention how much I appreciated it or how well it pairs with a crisp ale.

 

#5

Last Sunday I was lucky enough to see Kristian Bush (of Sugarland fame) play at my favorite local venue, Eddie’s Attic.

 

 

Long ago he had a band called Billy Pilgrim – this show brought back the days of seeing him (or Jennifer) play teeny venues with my elbows on the stage.  Ah, memories.  

This night he played “in the round” with his brother, Brandon (on the right), and singer/songwriter/storyteller Ellis Paul (on the left).  Perfect end to the weekend.

Does that mean that he didn’t attend Jennifer Nettles’ secret wedding last weekend?!

***

You can thank me later for Mmm Bop being stuck in your head all day. 😉

Will you try the Hanson beer?

Did you ever follow a band/musician before they made it “big?”

 

Pumpkin Rum Bread Pudding

By

One Thanksgiving meal isn’t enough.

It only comes once a year – why limit yourself to just one wonderful meal on that day?  Especially if you’ve just run 13.1 miles.

Friendsgiving part 2 occurred at one of may favorite local haunts – Diesel.  It’s more of a bar, but does serve up some tasty food.  Except on Thanksgiving.  This holiday they were serving drinks and the feast was a potluck.  BYOF.

Potluck Thanksgiving in a bar = BEST idea ever.

We had 21 feet of food (yes, measurements were taken).  3 turkeys (the spicy dry rub was wonderful), a duck, soups, stuffings, collards, mac ‘n cheeses, desserts… if you could imagine it, someone had brought it to share.

Those Tostidos didn’t get opened

Incredibly, most of the food was homemade and quite good.  Better than average, in fact.  I went back for seconds thirds.

The most fun to look at dish of the night:

Mac ‘n Cheese with a Bacon weave

Despite being totally stuffed, dessert remained my weak spot.

Let’s pretend I didn’t sample all of this

My contribution was pretty tasty, if I do say so myself.  In fact, I made it twice over Thanksgiving.  Both times to an enthusiastic reception.

As soon as I laid eyes on chocolate chip Panettone I knew it was going into bread pudding.  Pumpkin bread is better with chocolate chips… why not pumpkin in chocolate chip Panettone pudding?  In the bar-potluck spirit, I added some booze – dark rum was made for sweets, IMHO.

Pre-bake photo opp

Half-baked

The pumpkin made this pudding especially creamy and the dark rum brought out the sweetness of the Panettone.  Because it is a sweet bread, you don’t have to add a ton of sugar to this recipe – just 1/2 a cup in total.

I’ll even go out on a limb and say this is one of the best dishes I’ve ever made.  I don’t say that about just anything!

My dish on display at Bargiving:

It’s all I can do not to make it again right now…

Pumpkin Rum Bread Pudding

Pumpkin Rum Bread Pudding

by Laura Hall

Prep Time: 20 mins

Cook Time: 45 mins

Keywords: bake dessert Panettone pumpkin rum Christmas Thanksgiving fall winter

Ingredients (16 servings)

  • 1 chocolate chip Panettone, cut to ~2 in cubes (~7 cups)
  • 1 C heavy whipping cream
  • 1/2 C milk
  • 1/2 stick salted butter (melted)
  • 3 eggs
  • 1 1/4 C pumpkin puree
  • 3 T dark rum
  • 1 tsp vanilla
  • 1/4 C brown sugar
  • 1/4 C sugar
  • 1 tsp cinnamon
  • 1/4 C chocolate chips (optional)

Instructions

Preheat oven to 350 degrees. Place cubed bread in 9 x 12 pyrex.

In large bowl, whisk together wet ingredients. Add sugars and cinnamon and stir until combined. Pour evenly over bread and toss to ensure cubes are all covered.

Place in oven and bake for 40-50 mins, until pudding is set and top is beginning to brown. Allow to cool ~10 mins before serving.

Notes: You can use other types of breads, though you will want to increase the amount sugar (Panettone is a sweet bread). If you don’t like rum, you can cut back or omit it entirely.

Powered by Recipage

***

Coming back to work this week was a terrible shock after 4 days off!

Are you still eating leftovers?

What is your favorite variety of bread pudding?

Liquid Sweet Potato Pie Smoothie + WIAW

By

Deck the halls with tubs of frosting.

 

Last Wednesday I mentioned that holiday baking had begun.  If it began then, it has EXPLODED now.  There are 3 different containers of icing in my fridge right now.  It’s a little ridiculous.

P.S. Does any one have tips for freezing icing?  How about making room in the freezer to store said icing?

 

It’s Hump Day!  Time for another installment of Jenn’s What I Ate Wednesday.  As always, check out Peas and Crayons to see the ever-growing collection of what everyone else dined on.

 

Pre-Breakfast:

This morning began with a 4 mile run.  Normally I don’t run after eating (I get bad cramps), but I woke up starving.  Balls.

 

 

Lisa @ Healthful Sense recently posted a this recipe for Raw Chocolate Chip Cookie Dough Balls and I had 2 left in my freezer.  Perfect pre-run stick-to-your-ribs snack.

I followed her recipe except I left out the Stevia (my banana was sweet enough), added almond extract, and subbed cacao nibs for the chips.

Apparently it worked – 4 miles at an average pace of 7:20.  Fastest time yet!

 

 

Breakfast:

It was a 65 degree muggy morning, so I was hot and sweaty from my run.  Perfect time for a Sweet Potato Pie shake!  (Recipe at the end… yes, its green. 🙂 )

 

Pre-Mix

 

If you haven’t tried almond extract before, I highly recommend it.  It gives smoothies an almost cookie-esque flavor that I crave.

 

Lunch:

I’ve been inspired by a lot of bloggers lately – today I used this this Vegan Pumpkin Mac ‘N Cheeze sauce from Angela @ Oh She Glows to coat my barley.

 

Pumpkin Barley ‘n Cheeze

 

My modifications: halved the recipe, subbed olive oil for butter, 1/2 tsp red pepper flakes, 1/2 tsp Herbs de Provence, and sauteed 1/2 a fresh red bell pepper.

It was fantastic – I loved having the bell pepper to chew on and the addition of red pepper flakes gave it a pleasant heat.

 

 

Dinner:

Last night I worked late and then baked for the office potluck today (just wait until you see what I made – OMG).  Dinner was a hodge podge I cooked.

 

 

Sparkling Squash, roasted tomato, white asparagus (which oddly doesn’t make your pee smell like the green stuff), toast with this Pumpkin Basil Cheese Spread by none other than our WIAW host (Jenn @ Peas and Crayons)… and stuff I was baking…

 

I know, I know… another teaser… I promise it’s all coming soon!

 

The Sweet Dumpling Squash was surprisingly good.  It was a new (to me) variety – I had Prosecco left over from a certain baking endeavor (which may or may not be pictured above).  People cook with wine all the time… why not the bubbly?  In it went!  Add in some red bell pepper, scallions, spices, and vegetable broth and you have a lovely (mashed) Sparkling Squash!

 

Snacks:

I had a new flavor of the Think Thin bar – Cookies and Cream.  Better than the Chocoalte Toffee after the recipe change… still not my fav.

 

Snack #2 was Kombucha and jerky.  Vegan, gluten-free jerky.  Hickory Smoked VEGAN Jerky.

 

Jerky + Kombucha

 

The awesome people at Primal sent me a whole box of flavors to sample and I couldn’t be more happy.  It’s made from soy protein and is 100% vegan.  So far I love the Mesquite Lime and the Hickory the most… Hot and Spicy tomorrow though!

 

One of my favorite thing about Primal’s jerky is that they are just under 100 calories and contain 10g of protein.  That protein is key to a satisfying snack!

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Sweet Potato Pie Smoothie

  • 1 C spinach (optional)
  • 1/2 large sweet potato (baked)
  • 1/2 C Unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp maca powder
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp Guar gum
  • Shake of salt
  • Stevia drops, to taste
  • Water + ice, to taste

 

Place everything in your blender of choice and mix until smooth.  Bottoms up!

Note: It’s a long ingredient list, but the spices are super-easy.  I don’t even measure anymore, so it takes all of 30 seconds to make this smoothie.

***

Thank you to everyone who “Buzzed” my Fig and Feta Shortbread Cookies – check it out: I made the FoodBuzz Top 9 today!!!

Do you like vegan versions of traditional meat products?

 What is the best thing you’ve been inspired by another blogger to make? 

 

A Taste of Everything

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Saturday was one of those days where I feel like I never stopped eating.

In other words, it was a perfect day.

 

 

After the panels, we made our way to the Tasting Pavilion.  There was definitely a buzz in the air as the bloggers lined up to be let in.

 

 

Inside there were companies offering samples of everything from coffee to wine, chocolates to endive, vegan meal bars to lamb-filled phyllo.

 

 

I left no corner undiscovered as I bounced from table to table in a state of foodie euphoria.

 

Some favorites:

 

Oren's Nuts

 

Espolon tequila drink made with COCOA bitters (recipe at the end!!!)

 

Decadent, thick balsamic (aged 8 years) from House of Balsamic

 

Mission Minis Cupcakes – the chocolate PB (eaten, thus not pictured) was the best

 

21st Amendment's craft brews - loved them all, but Allies Win the War took the prize

 

The Girl & The Fig’s Black Mission Fig Jam

 

 

The best part was yet to come…

at 2pm a crowd formed around the Alexia display.  None other than Tyler Florence had arrived.

 

Everything was fine until someone shouted and a mob formed!  Tyler was surrounded and security couldn’t restrain the hysterical group of women (and a few men).

 

The police arrived with tear gas and mob shields.  It was like a scene from a movie!

 

 

I’m kidding.

 

It was a very calm line.  I waited patiently, along with the other bloggers and received an autograph photo.  Tyler and I chatted for a moment about the demo he would be giving at the banquet later that night, and I got a pic with him.

 

Why doesn't Picnik have an "add lipstick" feature?

 

 

Tyler’s demo that evening was also mob-free.  Pre-demo/dinner there was a cocktail hour where we snacked on the 4 finalist recipes for the new Alexia flavor.

 

 

No surprise, my favorite was the Thai-Spiced Sweet Potato

 

 

The reception was a great experience because I was able to meet even more bloggers – including Mamma Pea (who told me she thought I would be taller in person… I thought she’d be shorter 🙂  ).

 

 

 

I also got to hang with some of the same people we met the night before.  Our table was a fun one!

 

Pictured: Karen, Lauren, Maissa, Christin, Me, Sarah, and Lori.  (Thanks to Sarah for sharing this pic!)

 

Last but certainly not least – I spent some QT goofing off with my new favorite person – Andy (a.k.a. orange pants).

 

Andy and Me

Andy's pants

 

 

For his demo, T-Flo (his new nickname, pass it on) made a fantastic-smelling sage pork chop with sautéed cabbage.

 

T Flo's meat

Gentle hands to saute the cabbage

TV screen shot of the plated dish

"My name is T Flo, and my pork is fantastic."

 

 

Unfortunately that was NOT what we had for dinner.  It was kind of a cruel tease because Tyler’s sage and seared pork smelled incredible.

What we had:

 

Banquet menu

 

Even FoodBuzz couldn’t make hotel banquet food taste good…

I requested the vegetarian meal, which consisted of wheatberries, leek, tomatoes, and carrots.  Sounds ok, but in reality it was overall greasy and tough.  Ho hum.  

 

Looking on the bright side, I did get to practice my iPhone photography on Karen’s surf n’ turf main!  The lighting was terrible, but one of these was shot with a point-and-shoot and the other with my iPhone.  

Can you tell which is which?  

 

I like to call these “I’m still learning.”

 

 

Until next year, my friends!  P.S. Come to Atlanta!!!

 

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Here’s the tequila-cocoa bitters recipe, as promised.  If you serve this at your next party, please invite me.  So.  Good.  🙂

 

La Bandita

  • 2 oz Espolon tequila
  • 3/4 oz Wild Turkey American Honey
  • 1/4 oz Frangelico
  • 2 dashes Angostura cocoa bitters

 

Shake and serve chilled!

***

If Thomas Keller had been there, I probably would have started a mob.

 

Have you ever had good banquet food?

 

Who is your favorite “celebrity” chef?

 

Getting Buzzed with Foodies

By

 

Meeting the people behind your favorite blogs?  A privilege.

Being in a room full of people who don’t bat an eye as you photograph every food item in the room?  Surreal.

Sharing ideas with a roommate who comes up with the coolest food combos around?  Inspiring.

Sampling all of the food, wine, and beer you can handle?  Sin-tastic.

 

FoodBuzz 3rd Annual Blogger Festival?  Priceless

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Friday night we attended a Welcome Reception sponsored by Sabra.

 

To start we had hummus hors d’oeuvres and wine.  Hummus Heaven.

 

When it hits stores, try the new Holiday flavor – the rosemary deliciousness will knock your socks off.  I’m thinking that served on little toasts with goat cheese and micro greens will be my holiday party go-to this season.

 

Sarah (my Smart Kitchen roommate) and I tried everything, obsessed over the fresh veggies, and made friends with fellow bloggers.

 

We were then brought in for the Awards Dinner.  Served buffet-style, many of the dishes were inspired by fellow FoodBuzz-ers.

 

Our table, which included new friends Karen (of The Tamale Girl) and Lauren (of Vegology), voted the night’s winning dishes to be the Housemade Beet Ravioli  with arugula and goat cheese and the Lentil Salad with shaved  fennel  and  escarole with a sherry vinaigrette.

 

After that smorgasbord Sarah and I hit the (surprisingly) nice gym to start out day 2 on the right foot.  I also ran to the host hotel to get my schwag bag.  Check out these goodies:

 

By the time we made it to the pre-panel breakfast bar we were ready to chow down.

Delicious fresh fruit, vegan sunflower seed bread, local jam (the strawberry was my fav), spinach-mushroom frittata, pumpkin bread, and scones.  I sampled a little of everything.  And then seconds of everything.

 

As good as that was, the highlight was getting to try Cookie Dough Balls from Mamma Pea herself!  Sarah and I split a Chocolate Chip and a Pumpkin Molasses.

 

Run, do not walk, to try this recipe for the Pumpkin Molasses.  It will change your pumpkin-lovin’ life.

Did I mention I also got the meet the famous Ms. Pea?!  Pics tomorrow! 

 

We attended 3 panel discussions: Taking Your Blog to the Next Level, DSLR-free Zone, and Effective Social NETworking.

My personal favorite was the one on taking good pictures without a DSLR camera, presented by Greg @ Sippity Sup, Chuck @ Foodgawker, and Angi @ Rice & Wheat.  You may have noticed photography isn’t one of my many talents.

 

Top take-a-ways:

  • The Camera+ app is a necessity for iPhone photography
  • When going out to eat, choose the table with the most natural light if possible (how did I never think to request this?!), or at least choose the seat with the best lighting
  • If you must use a flash, use one layer of a thin paper napkin to diffuse the light
  • For home photography, a grow light from Home Depot in a reflector (those sliver bowl things) works well when you can’t use natural light

 

It’s getting wordy and I’m running late for work (doh), so more to come tomorrow.  We had an awesome time at the tasting pavilion, met T Flo, and tweeted our way through a fun banquet dinner!

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Quickie week recap to hold myself accountable:

 

Workout Recap (10/31-11/7)

  • Monday – 0.6 mile run jog,  Ab Ripper X, 10 min X-fit circuit
  • Tuesday – 100 push-ups 
  • Wednesday – 1.5 mile run, Biceps/Back, 6 min plank sequence, 100 push-ups
  • Thursday – 1.5 mile run, 30 min core class, Body Pump, 40 ins Stairmaster
  • Friday – Triceps/Chest, 6 min plank sequence, 100 push-ups
  • Saturday – 10 min jog, 30 ins elliptical, 100 push-ups, crunch machine (50)
  • Sunday – Travel day 🙁

***

I am full of inspiration after the weekend – perfect timing for the holiday backing season.

Do you have any tips for low-tech photography?

How did all the race-runners do this weekend?

 

Pumpkin Pie BYOgurt + WIAW

By

Some things make being on the road all week a little better.

 

Check out the Roasted Pumpkin in the top left corner of this screen shot of today’s FoodBuzz Top 9 – its my roasted pumpkin from this post!!!  🙂

Another thing that makes a long week brighter is my favorite weekly event – Jenn @ Peas and Crayons‘ What I ate Wednesday.  Here’s my WIAW (technically Tuesday… but whatever).

Breakfast #1:

Pumpkin Zucchini Muffin… recipe coming soon to a blog near you!

Breakfast #2:

Remember the Sweet Potato BYOB Greek Yogurt?  Same idea, same Sky mag (the new one wasn’t out until the flight home – SJP looks amazing in it!), different flavors.

Pumpkin Greek Yogurt

Pumpkin Greek Yogurt with Fage.  I think the secret is using a thick yogurt (this may also help when getting through security!) and not being afraid to add spices/flavors.  Shout out to almond extract and ginger in this cup.  YUM.

You should have see the guys next to me on the plane wondering WTF I was doing taking multiple pics of my BYOgurt. 🙂

Full recipe at the end of this post.

The St. Louis airport was especially festive after the Cardinals big World Series win!

Lunch:

Lunch today was from a deli in the bottom of an office building.  It is barely worth mentions and certainly not worth picturing.  Over-salted but otherwise flavorless vegetable soup and a dry roll.

I would have rather had my Wild Mushroom Soup from last week.

Snacks: 

Unpictured pretzels and an apple on the plane.  I did get a shot of a gorgeous sunset.

Dinner:

Totally made up for lunch.

My boss and I had to work late.  Since we were at the airport already, we decided to check out One Flew South in the ATL airport.  It was recently featured in Food & Wine!

There weren’t any vegetarian options on the menu, but they did have tofu in a salmon dish.  I asked the server if they would make a tofu-only dish and they surprised with me an amazing tofu-veggie sauté.  It included sweet potato straws, butternut squash, snow peas, carrots, fennel, spinach, and shittake mushrooms over a parsnip puree.  Absolutely delicious.

Dessert was fantastic – Banana Pudding with ‘Nilla Wafers.  So much so that I forgot to take a picture until there was barely a bite left in the jar.

I had NO idea airport food could be this good!

Homemade Pumpkin Greek Yogurt

Pumpkin Pie Greek Yogurt

Mix all ingredients together in bowl or recycled yogurt container.  For best results, let refrigerate 1-2 hours or overnight to allow flavors to meld.

Add toppings as desired.  Mine included: pomegranate seeds and these Cardamom Roasted Pumpkin Seeds.

Get through security and enjoy your yogurt-pie as a reward!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

***

As always, check out Peas and Crayons to see the tastiness everyone else ate today!

What is your favorite seasonal flavor?  Eggnog?  Hot Chocolate?  A pie of sorts?

What airport do you think has the best food?

Apple Pie Milkshake

By

It seems that every fast food joint has turned fall desserts into milkshakes. 

Skip the fast food sugar-bomb and make your own (much healthier) version!

Apple Pie is fantastic a la mode… it’s only natural that is become part of the la mode.

Yes, my Apple Pie Shake is green.  If you haven’t tried it yet, now is the time to toss an avocado in your smoothie.  It adds to the creamy-milkshake texture and you cannot taste it.  (Recipe at the bottom of post.)

Breakfast:

To begin my WIAW, I had a post-workout Apple Pie Shake.  Perfect beginning to a warm fall day.

Words of shake-making advice:

  • Virtually anything can be frozen – including avocados and apples
  • Guar Gum is worth the expense – a little bit goes a long way and it makes the perfect shake texture
  • Don’t skimp on vanilla and cinnamon
  • Guard your apple when taking pic from your balcony

I only turned my back for a second when I heard a big “SPLAT.”  I looked around… where’s my apple???  Hmmmm… glance down… apparently my apple grew legs and jumped off my balcony.  It’s not that bad, apple!  

Odd craving for apple sauce…

Lunch:

Today’s lunch was gourmet.  By gourmet, I mean multi-course.

First a salad of arugula and spinach with carrots, cucumber, and a hearty scoop of chipotle salsa.  I love salsa as dressing.

Followed by my leftover “pasta” (spaghetti squash from this dish) and a quick batch of this tahini sauce.

Dinner:

I didn’t realize today was going to be a “make it again” day.  Typically I don’t repeat recipes… there are so many new ideas floating around in my head!

After the tahini sauce repeat, I re-made this Wild Mushroom Soup for dinner.  It was one of my favorites last winter – someone remind me to re-make dishes more often!

Don’t judge… brown food is impossible to photograph!

I made is almost the same way; however I did use fresh parsley and roasted garlic and added lentils for bulk.

Snacks:

It was a fun snack day!  In addition to my “OMG, I cannot get sick” Emergen-C, I tried a new product: Primal Strips.

It’s meatless vegan jerky made from seitan!

Observations:

  • 11 grams of protein
  • Only 3 grams of sugar
  • Ingredient list I can pronounce
  • Texture was a little weird (chewy, which I suppose is jerky-esque), but I got over it half way through the “strip” 
  • Loved the teriyaki flavor

Verdict: I’d definitely buy it again and would love to try other flavors!

Not pictured: I made another Apple Pie Shake as a bedtime snack.  Like I said, it’s a day of repeats.

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Apple Pie Shake

  • 1/2 large apple
  • 1/4 large avocado
  • 2 scoops vanilla protein powder
  • 1 handful spinach (optional – but I swear you can’t taste it!)
  • 1 C unsweetened vanilla almond milk (or any milk-substance)
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 7-8 drops NuNaturals Pure Liquid Vanilla Stevia
  • Shake of salt
  • Shake of Guar gum (optional, but helps create milkshake consistency)
  • Ice, to taste

Put it in a blender and blend until smooth!  Pour into tumbler and drink your pie.

I received the pictured Tervis tumbler as part of the FoodBuzz Tastemaker Program.  It didn’t influence the fact that my shake was fantastic, but it did keep it nice and cold while I took a million pics of it. 🙂

***

Voting is now open on Facebook for Delta’s Biscoff Bake-Off.  Pretty please vote for my Biscoff Cookie Dough Balls by clicking here and “liking” my entry.  You can vote 1x per day!!!

As always, check out Peas and Crayons to see the tastiness everyone else ate today!

What is your favorite dessert-gone-shake?

Do you have “go to” dishes you make regularly?

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