Lilly isn’t super excited to be wearing a tutu.
Last week I made kale chips and it was such a huge bust that it made me want to make up for it by making something extra tasty and extra naughty.
Like peanut butter cookies.
I love baking! It is therapeutic for me! And I figured my boyfriend would enjoy some cookies since I used to make him no bake cookies, chocolate peanut butter rice krispy treats, and chocolate chip cookie dough balls back before I went on that cleanse 3 months ago. Wow time flies.
So I got geared up and super excited to crank out some yummy cookies to get my baking mojo back.
But here’s where the story turns sad. I used a gluten free flour mix just for fun. The cookies looked pretty. But. they. tasted. awful. So they all went into the garbage. What a waste of peanut butter. Le sigh. It wasn’t meant to be I guess.
So then I SUPER redeemed myself by making a pan of Peanut Butter Bars.
Those bars are basically the best thing in the world so I don’t know why I would waste time making any other treat. I mean really.
But today I really wanted to share a recipe for Vinaigrette. I know that is silly because everyone knows you mix vinegar and oil to make Vinaigrette. But for some reason we all still buy vinaigrette dressing for $5 a bottle in the grocery store. So here’s a little tip: next time you use up a glass bottle of salad dressing save that bottle. Rinse it out. Make your own vinaigrette from ingredients you most likely have on hand, and save a few bucks. Bam.
3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons agave nectar
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
Put all ingredients into a glass/liquid measuring cup and pour everything into the empty salad dressing bottle. Shake. Adjust ingredients to taste.