Hello from the other side (of moving)! I kept trying to find an hour or two to post these bowls of sunshine this weekend, but between packing, moving, unpacking, organizing, and watching the season premiere of Game of Thrones (priorities!!) that hour just never materialized. But I promise these mango green smoothie bowls are totally worth the wait!
Happy Easter, everyone!!
I know we did BLOG Easter a few weeks ago with this deeeeelish quiche, but today is actual real-life Easter for us, so I couldn’t resist doing it up with another decadent brunch recipe! Sweet, not savory, this time. Because brunch is meant to include eggs AND French toast. Why choose when you can have both? Such is the beauty of brunch!
So the day I made this, I was all set to bust out the apples, the cinnamon, the nutmeg, the streusel topping. I was so excited for my first Fall baking extravaganza. I mean, pumpkin is basically my favorite thing in the world. Fall is totally my happy baking place.
But then…it was 95 degrees. And our apartment has no A/C. And I just COULD NOT bring myself to turn on the oven. I tried and tried to put myself in the blustery Fall mindset, and I just couldn’t. I’m sorry, guys. I promise streusel-topped butter-laden apple-y pumpkin-y things are coming soon, but just not today. Besides, it’s the official last day of summer!
Can I offer you some bourbon honey fig no-churn ice cream instead?
I can just feel the days of fresh peaches lining the grocery store rows slipping away, and I’m holding on with all my might. Don’t leave me, little guys!! But try as I may, they’re going, and I know this just might be my last awesome-peach hurrah of the summer. I’m trying to be cool about it. (Cue dramatic sobbing.)