HomeCouple quick things: 1. Thank you so much for all your sweetness on my last post. Some days I feel like an apple on a stick ;), so the positive words are wonderful to hear/read. 2. Ms. Mandi is in the middle of a kitchen renovation and will be MIA for a few days (hooray for kitchen updates!!). 3. A BIG congrats to Sabrina- I am so happy for you.
Hooray for Friday. I am SO excited for this weekend because one of my best friends, Kelley, and her fiancée are coming to visit!! We have lots of fun activities and eating in store. Yesterday afternoon/evening, I was busy cleaning and preparing some treats for their visit including vegan pumpkin chip mini muffins:
and peanut butter flour cookies:
What are you up to this weekend?
There hasn’t been a lot of new recipe excitement in my kitchen this week. Last night, I had an acorn squash that needed to be used up. I initially was going to make this yummy looking honey and thyme glazed recipe, but decided instead to try incorporating POM’s new cranberry pomegranate juice into my squash dish (disclaimer: I received this juice for free).
First, I pierced my squash all over with a fork and then baked it (on a baking sheet) at 350 degrees F for about an hour and a half (until it was super mushy).
Next, I cut the squash in half and removed the seeds. I scooped out the flesh and placed it in a bowl with 2 tablespoons POM cranberry juice & a squeeze of maple syrup. I mashed it all with a fork and ended up with the following:
It was tasty! The juice gave it a nice berry undertone, but I think it would be better with a mashed sweet potato. Any new recipes in your kitchen this week?
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