Things have been all sorts of weird here, lately, and now you’re getting recipe on a Saturday.
Because, you know, not posting for a week and then posting recipes on the weekend is apparently how I roll now.
No. Not really, or at least I hope not. This was just the craziest week ever. First, 4 straights days of PAX, Mikey randomly getting 2 days off, then the Seahawks NFL season opener?! *Ahem* Please view this crazy picture of the crowd in downtown Seattle for the FREE Soundgarden and Pharrell concert before the game (with the national anthem sung by Ariana Grande).
It was all so much fun, but totally exhausting and I’m hoping for a normal week next week!
But first, this dessert!
You guys, if you haven’t been introduced to the world of pavlovas, you’re missing out. They are crunchy and marshmallowy and perfect for all sorts of toppings.
I did a kinda riff of banoffee pie here and loaded my baby pavlovas with homemade dulce de leche by the way, the easiest thing in the world to make…literally one ingredient), bananas, freshly whipped cream, and chocolate shavings. It’s kind of amazing.
Also, they’re tiny and adorable, and as I know I’ve said before, small things are inherently better and cuter. It’s just that facts you guys! Plus, you don;t have to share them. And although sharing is sometimes caring, when it comes to dessert, not sharing is caring for yourself 😉 (Umm, in moderation? Am I obligated to say that?)
Annnnd guess what? This is yet another crazy dessert concoction that I’ve created for my friends over at Food Fanatic. You know what that means by now, right? You totally have to check out my post over there, too. I say all sorts of different stuff and do my typical ramblings that sometimes make sense and sometime don’t.