Lately…

| 8 Comments

How is it going? πŸ˜‰

I am taking another photography course this week on portrait photography. I really enjoy it and am learning so much, but at the same time I feel a bit overwhelmed with the amount of information there is to learn! You can never “know it all” with photography… you are constantly learning new things (isn’t that true with everything?)!

I know I have already talked about my squash obsession… but I really like squash. I mean it is “that time of year,” fall! I have probably bought every different kind of squash my health food store caries in the last couple weeks and have tried them all! Right now, I am really liking this one:

I am thinking it is a kind of hubbard squash. The inside is yellow and dry, like a hubbard. So good!

This guy has already been attacked! πŸ˜‰

I can easily eat a whole Β half a squash in a sitting…

Squash topped with coconut yogurt and cinnamon. Squash pancakes/donuts anyone?

Yea, ok… I get it, not everyone likes squash as much as I do!

If you live in the UK, you are in luck! There is a really good coconut yogurt called COYO. They have lots of different flavors, mango, pineapple, berry, chocolate and natural.

I will admit it, it is almost more like cream cheese than yogurt. It is extremely rich, but I am not complaining! πŸ˜‰

 

Carob Coconut Peanut Butter Cups anyone?

Recipe: (makes about 4 cups)

2 T coconut butter (not oil. If you live in the UK, I had to order it.)

1 t carob powder

Filling:

2 T peanut butter (or any nut butter you like)

1 T maple syrup (or omit if you do not want it very sweet and use 1 T non-dairy milk)

I used mini silicone muffin liners for these. First heat the coconut butter in a pan until melted and stir in the carob powder until smooth. Fill each liner 1/3 of the way full and place in the freezer for 10 minutes. Mix the filling together and spoon a small spoonful on top of the carob. If the nut butter is very thick, you may need to add a tablespoon of non-dairy milk. Press the peanut butter down and spoon another spoonful of the carob on top. Place in the freezer to set and store in the fridge or freezer. Enjoy!

8 Comments

  1. Double yum….I love squash too and have eaten so many this Fall and have so many to go,,,and peanut butter cups…<3

  2. I’ve been roasting and eating a ton of butternut squash , just slicing and eating. Love your coconut cream. I wonder if we have it in Philadelphia?
    I too am starting a photo class ( beginners and need to upgrade from my point and shoot to a real camera.. any suggestions? I love your photos..

    • Aw, thanks! I am probably not the best person to ask in regards to cameras. I have a Cannon Rebel XTI. It is an old model, but I think it is a good beginner’s camera. Yes, there is a coconut butter in the states called coconut manna.

  3. I love squash too! Especially roasted butternut squash – it is amazing. I’ve got a Canon Rebel that I have no idea how to use except for on auto, it’s embarrassing. I think I’ll try to look for some classes here too! Thanks for the inspiration!

  4. hehe..squash rings! PEANUT BUTTER CUPS….my absolute favorite…coconut butter is perfect for this…the texture is great this way! They look dangerous…=)

Leave a Reply

Required fields are marked *.