Sassy Water

I have a workout board on Pinterest and saw this recipe for Sassy Water. They say it's to boost weight loss, detox, clear your skin and refreshing to drink. OK, I'll take some. So I've been drinking pitcher after pitcher just about every day. Well I'm not a size super small yet but I will say it is refreshing to drink. If you can't stand plain water to drink, try this combination. Some days I can taste the mint most, others the cucumber or lemon, but I can never taste the ginger? Since I was making it everyday, I finally just bought a mint plant to grow in my garden, hopefully my lemon tree will hurry and grow it's lemons too. Anyhow, it gets me to drink my full 2 liters of water every day which is good for you.


Sassy Water
from Pinterest

2L water
1 medium cucumber, sliced
1 lemon, sliced
1 tsp freshly grated ginger
10-12 mint leaves

Add all to a large pitcher and steep overnight in fridge. I strain it through a fine sieve into my glass. Drink all day long, every day. Make a new batch every night or the flavors mellow out.

from my Instagram

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Peanut Butter and Chocolate Banana Ice Cream

I have been seeing this easy ingredient banana ice cream around and finally decided to try it with those ugly black bananas in the freezer (if using the same for this recipe, please note they are not fun to peel frozen/thaw state, next time I will slice bananas for this. lol). I saw this recipe with peanut butter and cocoa in it and gave it a whirl. Now since it's pureed, it's too runny to eat, so I froze it over night so I could get a scoop out. The kids loved this, I thought it was pretty good too. I shared these pics on Instagram @MommyImHungry, come follow along to get sneak peeks!

Peanut Butter and Chocolate Banana Ice Cream
adapted from the Gracious Pantry
(Makes 2 servings)

2 cups frozen bananas, thawed on the counter top for about 10 minutes
Splash of milk (maybe 2 Tbl)
2 Tbl peanut butter
1 tsp. unsweetened cocoa powder

Allow the bananas to sit out on the counter for about 10 minutes so they just begin to thaw.
Put the bananas in a food processor with a splash of milk, peanut butter and cocoa powder. Pulse until pureed. Add to a freezer safe container and allow to harden so it's scoopable (I did mine overnight).

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Chocolate Chip Reese's Peanut Butter Cup Cookies

Mr. was treated to these goodies for Father's Day. Chocolaty peanut butter cup cookies! I made them in my muffin top pan so they'd be nice and big. I used both dark and milk reese's mini pb cups to stick on top. These came out so delicious looking ( I couldn't have any), and judging by how long they lasted I guess they were. These would be great with any favorite candy bar, what would you choose?

Chocolate Chip Reese's Peanut Butter Cup Cookies
from Picky Palate

2 sticks softened butter
3/4 Cup sugar
1 Cup packed light brown sugar
2 extra large eggs
2 Tablespoons pure vanilla extract
3 3/4 Cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bag semi sweet chocolate chips
Mini Reese's Peanut Butter Cups, cut in half (I used a regular size bag)

Preheat oven to 350 degrees F.
In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. 

Scoop about 1/4 Cup of dough (I used 2 small scoops) and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your Reese's cups onto pressed cookies. Bake for 12-14 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack.

Makes about 2 1/2 dozen cookies.

ready to bake

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