I’m on a pumpkin baked-goods kick. This time I wanted something that needed a banana since we had some that were getting pretty ripe (and our freezer was already full of frozen bananas waiting to be baked in something).
In honor of National Dessert Day* (October 14), I decided to make my first (baked) pumpkin dessert of the season. I didn’t let the 80 degree weather stop me from turning the oven on.
The other night I made a different kind of spaghetti dinner. Homemade spaghetti/marinara sauce (super easy!) and zucchini noodles.
These have been on my Pinterest dessert board for quite some time now. I’ve been waiting patiently for an opportunity to make them since I knew I would have no self control if I made 24 cupcakes and left them on the kitchen counter. And it turns out that I had little self-control when I brought 4 home. What was I thinking?
Isn’t it the worst when you’re about to start making dinner and you realize you’re out of a key ingredient? Well, that happened to me on taco night. The key ingredient being the taco seasoning.
If you’re looking for a refreshing-non-dairy-somewhat-filling-no-refined-sugar-icy drink, then this drink is for you!
