Good afternoon. Hope everyone is enjoying their Friday thus far. Mine has been HOT. Nashville was absolutely steaming this week, and I am so over the heat! Thankfully, a cool front is moving through this weekend, and I cannot wait. I took the pups for a long walk this morning, and they got so hot that Radley ended up in one of the fountains of a local college campus. She refused to get out and just laid down on her belly. I was mortified. Oh well, gave the students a few good laughs.
CD and I are having friends over for dinner tonight, and I just finished making the pie filling. It’s a coconut chocolate cream pie – vegan and gluten free. If it turns out okay, I’ll be sure to share the recipe. Also on tonight’s menu is CD’s Almond Butter chili and perhaps some cornbread. I can’t wait.
Breakfast was something new…
I followed reader Emily’s recipe for a Marathon Mudpie Parfait but substituted pumpkin for the yogurt, peanut flour for the peanut butter, and I topped it off with Artisana’s Cacao Bliss. I always forget how good the Cacao Bliss is! Sadly, we can’t get it here in Nashville, and so once our sample jar runs out, I’m going to have to experiment with making my own. Anyway, back to the parfait…succulent. 😉 Thanks for sharing Emily! I will definitely be making this recipe again as it kept me full for hours.
Time to vacuum. What are your favorite parfait ingredients?