But then I let it sit in the fridge for a day.. and then another...(testing it everyday of course)
And then came the third day. And oh my goodness.. delicious. It was FANTASTIC.
On carrots, graham crackers, zucchini. You name it, I tried it. A spoonful works too.
“Blondie Batter” Dip
- 1 1/2 cups chickpeas (1 can, drained)
- heaping 1/8 tsp salt
- tiny bit over 1/8 tsp baking soda
- 2 tsp vanilla extract
- 1/4 cup nut butter (or even a combination of applesauce and oil, and then use less milk)
- 1/4 cup plus 3T nondairy milk (or more or less, as needed) (I used skim milk...)
- Sweetener (used agave)
- 1/3 cup chocolate chips
I would have taken more photos, but uhm.. it's gone.
I also need to find a photo alternative to this 3 megapixel nonsense that leaves my carrots looking horribly orange. On that note, Jon informed me yesterday that I eat so many carrots I might turn orange.. I disagreed but after seeing this camera's coloring of them, I might change my mind.
Also in love with the Rochester Public Market - well all of Rochester in general but that's another story. Went yesterday morning with Kara and picked up all sorts of delicious fruits & veggies. As much as I'm looking forward to fall coming, I'm not ready to give up all of the things Rochester has in the summer (like sun! and blueberries!).
Another week of working, splitting my time between the internship & admissions still. This upcoming Friday & Saturday are College & Careers part 2 so looking forward to another weekend of exhaustion ;) Park Ave Fest is also next weekend so I'll definitely be checking that out.
More recipes coming soon.. as soon as I can get non-orange pictures of them.
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