i'd rather be baking

So. For the last week or so I’ve been trying to enjoy more of real life. You know, the non-Internet-based kind? Remember that?

It’s something I’m still working on, and I’d recommend it. Practically this means spending more time in my running shoes and in the sunshine, among other things. Exercise and Vitamin D are a beautiful thing.

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So. We’ve discussed brownies, and blondies. And now I must introduce you to their sweet little lovechild.

And I have to admit, she’s a lovely girl. She has her mother Blondie’s beautiful complexion with her father Brownie’s winning personality. Talk about genetics.

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Before moving to Utah, I dreamed of living in a real-life city with a real-life Whole Foods. It’s still hard for me to believe that there are no less than four within a thirty-mile radius of my house. I frequent the one nearest me about once a week, sometimes just for fun.

I’ve become addicted to Whole Foods’ Vegan Everything Cookies. They are now, hands down, my favorite cookie, which is saying something. I’ve eaten a lot of cookies in my day.

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So, I really like Annie’s Eats. A lot. Annie makes beautiful food and her recipes are refreshingly real. As in, they aren’t going to take me the entire day to make. I like that in a recipe.

Do you know what else I like? Cheesecake recipes that don’t require a multitude of cream cheese or a water bath. And Oreos. So when I read this post I got really excited.

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Hi friends! We just returned from a lovely long weekend at home, where we watched my “little” sister graduate from high school. Time flies when you’re having fun, or something like that.

But before we left, I baked some ridiculous cookies. I found this dark chocolate bark with cherries and hazelnuts at Whole Foods, and I really couldn’t leave it there. It was calling me. So I chopped it up and made cookies.

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