You're not gonna believe what I did tonight.
It's over 90 degrees outside. It's probably just as hot in the house, but oddly enough, it's not phasing me. At all! In fact, I turned on the oven and baked tonight.
I NEVER bake. EVER! But there were overripe bananas in my kitchen and I couldn't bring myself to throw them away so I hunted down a recipe and went to work.
Gluten-Free Peanut Butter Banana Chocolate Chip Bars
1 package Bob's Red Mill Gluten-Free Chocolate Chip Cookie Mix
1/4 cup peanut butter
Mix the egg, bananas and peanut butter with an electric mixer. Add the Cookie Mix and continue to beat until it's blended. Pour into a 9x9-inch pan. I used my Pampered Chef stoneware baker lined with parchment paper. Bake at 350 for 30 minutes.
The texture is like a dense muffin. Or a thick banana bread. It's super yummy though!! It got a Seal-of-Approval from Drew's Stomach.
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Then after being all Betty Crockery, I decided to make some cards. This design is based on one we made at a workshop.
Mmm. Lobstah. Nom nom nom.