There are SPRINKLES.
A quick mention of something else fabulous…my iced chai latte obsession is really becoming all consuming. For instance, I bribed myself to go grocery shopping last night with a run through the Starbucks drive through afterwards. I’ve had 3 milky chai teas in the last 5 days. As I’m typing up this post, I’m drinking one.
The whole thing is ridiculous because I detested chai anything for the last 5 years and now I’m all give me chai tea everything and if you looked at my to-do list for today, I’m planning on buying spices to make my own chai tea latte concentrate. Along with my current icy chai tea, I’m currently munching on some milk chocolate covered honeycomb. Gahhhh people have the best ideas for things to coat in chocolate. They have this cheese appetizer at this restaurant in Houston that I’ve been wanting to try because it’s served with honeycomb…but I’ve never quite made it there. I’m not sure how honeycomb tastes on it’s own, but I can tell you that when it’s covered in chocolate and served with an iced chai tea latte it is quite the delicious thing. Kind of like a classed up butterfinger.
So yesterday we got back from vacation. Food recap will be posted next week. We went to Rehoboth Beach, Delaware. Andrew’s grandma has a cottage up there. I feel so east cost saying “cottage”, but that’s what it is…this adorable, old white house with a bright minty green door. It’s perfect. except for the bed situation. You see, since getting married, Andrew and I have only slept in a king-sized bed. Our bed in Delaware was a full-sized bed. We managed to squeeze into in but when you’re on vacation, eating a lot of delicious food, you just kinda want your space at night. One night we both somehow lifted our heads at the same time and ended up bashing into one another.
I love beach towns though. At some point in my life I want to live on the ocean. That’s the retirement plan.
It’s always good to be back home though. We missed Maggie even though she was having a blast with her BFF the whole time (aka my parent’s beagle puppy).
So I shared this massive recipe dump all about healthy cookie dough. Now I’m sharing my own cookie dough recipe. I’ve been making these and eating them for snacks and dessert. You can easily triple the recipe to use up the entire can of chickpeas. Of course the sprinkles are optional, but I mean come on. No one wants to live in a sprinkle-less world all the time.
- 1/2 cup canned chickpeas, rinsed-drained-shelled
- 1/4 cup + 1 tablespoon oat flour
- 3 tablespoons peanut butter (no added salt, oil, sugar)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- scant 1/4 teaspoon salt
- 2-3 tablespoons dark chocolate chips
- 1 tablespoon sprinkles (optional)
- Use the back of a fork to mash the shelled chickpeas until smooth. In a bowl, combine mashed chickpeas, oat flour, peanut butter, maple syrup, vanilla, salt, chocolate chips and sprinkles. Roll into ~10 balls. Store in the fridge for up to a week.