Last October, Andrew and I embarked on a semi-spontaneous roadtrip from San Francisco to Brooklyn. With little planned besides deciding on a timeframe (a little less than two weeks), and a couple spots we wanted to see (namely Monument Valley and Sedona), we set off in a southerly direction. Our first stop was an overnight in Palm Springs at the kooky-chic Parker Palm Springs, where we wandered the lushly-green grounds, played a game of tennis, and ate a lovely breakfast.
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walnuts
Flourless Chocolate Walnut Cookies
You’d think I admitted to kicking puppies given the typical reaction to the following: I’m just not that into chocolate desserts. I love a high-quality bar as much as the next person — my favorites are TCHO’s Milk Chocolate “Cacao” 53% and Theo Raspberry — and I have a borderline obsession with Peppermint Patties and other chocolate-mint sweets, but classics like chocolate cake, ice cream, and chocolate chip cookies rarely do it for me. That said, my tastebuds make an exception for super-rich brownies, fudge, and other high-intensity chocolate desserts like these brownie-like flourless chocolate cookies.
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Banana Bread Baked Oatmeal
There’s no denying that banana bread is delicious; unfortunately, it’s not exactly the healthiest or most filling way to start the day. If you don’t have a big appetite in the morning, a slice might tide you over until lunch, but I prefer something more substantial (read: more fiber and protein, less sugar and flour). This banana bread baked oatmeal is the answer. Super-ripe mashed bananas and finely-chopped dates mimic banana bread’s sweet, almost-caramel-like, roasted banana flavor, while the half moon slices add visual interest. Toasted walnuts bring nuttiness and crunch, while a combination of whole milk, two types of oats, and an egg make it more satiating. While I’m not ready to give up banana bread as an occasional treat, this satisfies the same cravings all for less than 500 calories a serving.
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