Saturday Plans

Whew, I’ve been a big time slacker on the blog front. I’ve been so busy at work I haven’t really been cooking, or making it to the gym to be honest. I think I maybe worked out 3 times last week?? Lame.

Saturday morning Adam and I wanted to go get breakfast in the city… Well we woke up SO early that literally nowhere was open. We headed back to Hoboken (wasting 16 dollars in tolls ) and found ONE place that would seat us (btw, it was 930am).

The Turning Point was located right on the water and had a clean chic cottage atmosphere. Adam and I always order two different meals so we can try both.

I went with the Wilbur Skillet – Filled with crushed bacon, potatoes, avocado and diced tomato. Topped with Monterey jack cheese and 2 eggs your way.

Good choice if I do say so myself. I ate about half  of the egg part and one slice of toast before I passed it on.

Adam ordered the Lobster Eggs Benedict – Succulent lobster meat, crispy smoked bacon, avocado, tomato slices and poached eggs on an english muffin glazed with a cilantro hollandaise sauce

I only had a couple of bites because it was SO rich I knew I couldn’t eat much before getting a bellyache.

I think my dish was the winnnner.

When we got home it hit me that I had signed up to bring something to our block party – Not just one thing but two things. I always do this to myself…I went to the grocery store and made pasta salad AND cookies in 45 minutes. How? No idea. I’ve always worked better under pressure though.

Our block party got kind of ruined because of the rain but since we had no other plans on a Saturday night we grabbed an umbrella and walked to get some dessert.

COLDSTONE! We roll hard on Saturday nights. I haven’t been here in over a year for sure. I got my usual – Cake Batter ice cream with rainbow sprinkles and gummy bears. I’m a kid at heart.

Adam’s choice was different from his usual brownie sundae

Strawberry Shortcake Funnel Cake. Oh.my.goodness. This dessert was literally the length of his torso. Intense. I snuck a couple of bites and it was yummy!

In other non-related food news:

Every public restroom should have these

Adam found my first gray hair. I’m about to be 27 and officially old.

I want this dress to wear when I turn officially old in 3 weeks

and since I found my first gray hair I made a mid-life crisis decision and got a tattoo

Yep, nothing but classiness here.

It’s been raining all day here so we’re ready for dinner and the couch!

Girl Scout Lovin’

Happy Monday! How happy are you that we are ONE day away from March? Which means we are just weeks away from Spring!!! I hope this makes you as happy as it makes me 🙂

This weekend was extremely busy and filled with food. 6 hours of my Saturday was spent cooking for my Grandma’s birthday. Thankfully I have an amazing boyfriend who helped me out A LOT in the kitchen…until the beer got there 😉 Our menu included : Sesame Ginger Shrimp, Baked Potato Nachos, Pasta A la Vodka Chicken Casserole, French Bread, Spinach – Goat Cheese – Apple – Raisins  & Candied Walnut Salad, Tagalong Cake and S’mores Cookies! I bet you can guess what I wore all day yesterday… Extreme stretchy pants from food overload! Everything turned out perfect which is a plus for you because that means I have recipes to share 🙂

Sunday, I promised the recipe that included TWO boxes of Girl Scout Tagalongs. Chocolate + Peanut Butter = the dangerously delicious most perfect combination ever.

Tagalong Cake

Ingredients

• 1 box of Devils Food Cake  + ingredients you will need to make this (or make your own)
• 2 boxes of Girl Scout Tagalong cookies
• 1/2 cup Peanut Butter
• 16 oz tub of Cool Whip
• 1/4 cup Powdered Sugar

Directions

• Pre-heat oven to 350 degrees
• Prepare cake mix as prepared on box
• Chop 1 box of Tagalongs into small pieces

• Add them to the batter

• Pour batter into two greased 8 inch rounds

• Cook for 3-4 minutes less than recommended on box
• Remove from oven when toothpick comes out clean
• Cool completely then remove from rounds to a platter

• Chop 1/2 of the tagalongs into small pieces from the 2nd box
• Warm the peanut butter slightly and fold it into half of the tub of cool whip

• Slowly add 1/4 cup of the powdered sugar and mix well
• Spread the peanut butter filling between the layers

• Mix the rest of the cool whip with the remainder of the chopped tagalong cookies and frost the outside of cake.
• Cut the last of the tagalongs in half and add them to the top of the cake

• Refrigerate until ready to serve – Serve chilled

Look at the cookie pieces in the cake! I’m not a HUGE fan of chocolate cake but this cake takes the cake. Know what I’m sayin?

This deserves a total foodgasm face.

Next time you see those cute little girls at the grocery store asking you for $5 to buy a sinful treat say yes…and make this cake!

I have a couple more recipes from Saturday to share with you but I’m wrapped up in the Bachelor right now so I will save them for later on this week. Sneak peak…

In case you didn’t know – Tomorrow is National Pancake Day! If you don’t have time to stop by iHOP for your free pancakes then feel free to make one of my recipes… I bet mine taste better anyways 😉

Protein Pumpkin Pancakes

Cottage Cheese Pancakes

Funfetti Pancakes

Whole Wheat Cinnamon Apple Swirl w/ Apple Topping Pancakes

Oatmeal Cinnamon Raisin Crepe Pancakes

Pumpkin Raisin Pancakes for One

Not to mention they will save you hundreds of calories. Indulge a little…

QUESTIONS: Will you be celebrating National Pancake Day? What is your favorite girl scout cookie? Have you ever made a dessert with Girl Scout cookies?