S’mores don’t have to wait for dessert.
What ISN’T good in pancake form?
I still had graham crackers and marshmallows leftover from my S’mores Brownies… I had to use them some how! Why not create a pancake breakfast? Don’t S’mores Protein Pancakes sound divine?!
Maybe it’s a little strange to have a campfire dessert first thing in the morning, but it sure is good!
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I’m a snack junkie.
If I’m honest I’d rather snack and have a meal.
If you’re a snacker like me, you can imagine my excitement when I received a GIANT box of jerky from Jack Link’s. Turkey jerky, teriyaki turkey jerky, chicken jerky… it is basically outdoor snacking deliciousness.
And by outdoors, I don’t just mean sports (though Vegas and my favorite softball snack is jerky).
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Normalcy* has returned.
*I use that term loosely.
Vegas and I made it back from Vegas leaving the 115 degree temps behind. The sun is out again in San Diego and it’s a balmy 75 degrees.
https://instagram.com/p/5aqIMkGjVz/?taken-by=sprint2thetable
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I hate to waste food.
Especially dessert.
While that Sticky Toffee Stout Pudding I posted last week was fantastic, it made a lot for two people to eat. I couldn’t imagine letting it go to waste, so I starting thinking of alternate uses.
Leave it to me to reach the conclusion that I should add more booze and make it into balls. Strange but good Sticky Toffee Rum Balls!
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Occasionally I have a good idea that just keeps on giving.
And occasionally I take it too far an have a disaster.
On this occasion I’d set out to bake with a peanut butter stout I’d gotten from Belching Beaver. You might remember this Peanut Butter Stout Caramel Corn.
After making the corn, I still had a good amount left in that stout bottle. The perfect opportunity to create something strange, but decadently good. Particularly something that I could top with said caramel corn.
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Peanut Butter Stout Caramel Corn.
I don’t think this needs much of an intro.
San Diego has an amazing craft beer culture. Vegas and I have made it our mission to try it all. #sorryimnotsorry
But beer isn’t just for drinking – it also makes for some strange but good kitchen experiments. I’ve used it in chili, hummus, and pumpkin bread… why not as a popcorn flavor?
Popcorn, pre-mix
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Are you pronouncing “açaí” correctly?
Are you pronouncing it at all?
Açaí (ah-sigh-ee) bowls are all the rage in California. And with good reason – they are delicious! They’re also $13.
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I’m taking some liberties today.
Relax… just with the word tabbouleh.
This dish is heavy on the parsley and tomato. That immediately makes me think tabbouleh. The “traditional” definition ends there. The rest is strange… but good.
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