Luscious layers of cookie crust, whipped topping, creamy pudding, and chocolate in a dessert that's better-for-you? There's nothing uncool about these squares.
Chocolate and peanut butter are at it again, this time teaming up in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.
A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
The past week has been wonderful. Besides having an amazing weekend with friends camping in the mountains, I made some delicious pumpkin chocolate chunk
