I have a super delicious new 3-ingredient recipe for you. I’m kind of excited. It’s also one of the easiest ever, but it will impress your friends, I promise. But I’m getting ahead of myself. This weekend had so much adventure, I can hardly blog about it all.
Saturday afternoon, we had a Virginia Bloggers meet up at Kabab Grille. I ate way too much food, because it was absolutely amazing. I knew nothing about Pakistani food, but since we tried it at the Vegetarian Festival, and the people we’re super friendly, we decided it would be a great place to have a meet up!
Bloggers are such a fun bunch, I love them! It was so nice to official “meet” so many bloggers that I feel like I already know!
The food was delicious, and I can’t tell you how awesome the service was. They just kept bringing us dishes to try! Since they have a lunch buffet, it’s a great way to check out a lot of different types of food. They explained each dish to us so we knew what we were having. I loved the chickpeas, and the zucchini dish was similar to what they served at the Vegetarian Festival, which I had been obsessing about! It was so tasty!
For a full recap on the meet up, check out my post on VirginiaBloggers.com!
Sunday afternoon was the annual Carytown Watermelon Festival, which means there are tons of people eating watermelon and trying to stay cool in the heat. Always a good time!
The watermelon was good, and we also got a bag of kettle corn which was quite delicious. It was dreadfully hot though, so we stayed just long enough to say hello to Brian, Leney, and Larissa, and then we headed back to my house to get water!
Now about those cookie cups…
Despite the craziness of the weekend, I did take a few minutes to whip up the easiest dessert ever. And that’s saying something, considering most of my recipes are super easy.
Makes about 8 cups
- 1/2 cup dark chocolate chips
- 2 1/2 tbsp Cookie Butter (or Biscoff Spread)
- Pinch of sea salt
Ready for how easy this is? It’s kind of ridiculous. Melt your chocolate in the microwave, stirring frequently so it doesn’t burn. Line a mini muffin tin with mini muffin liners. Drop 1 tsp of chocolate into each cup. Top with 1 tsp of cookie butter. Top with a remaining tbsp of chocolate. Sprinkle a tiny bit of sea salt on each one. I promise, the sea salt makes all the difference. Pop it in the freezer for about an hour, or until hardened. Whip out some homemade chocolate like you spent all day in the kitchen. Wham. Obviously, you could do this with peanut butter, but cookie butter is just so much fun.