Heyyyy…

I’ll tell you what, since New Year’s I’ve been totally out of whack. My stomach has been finicky, I have had a really odd flare up (albeit minor) of shin splints, and I pulled a butt muscle while doing a Jillian Michaels workout last night.

All this to say, I blame it on all the cheese cubes I’ve been eating. Confused? It’s ok. I just like to blame things other than myself for my issues.

Anyhow, in the midst of this funk I’ve been in I realized that I haven’t had any baking experiments—you know when I take a baked good and try to make it somewhat tasty while it retains most of its mouth-watering goodness.

Well, I didn’t do that tonight either.

But I did make Jessica’s 5 ingredient peanut butter bars.

But as I started to make them I realized that I didn’t have any peanut butter!

But I improvised with a peanut flour/almond milk mixture.

So, yea, I have peanut flour, almond milk and chia seeds… but plain old peanut butter? Nope. None of that.

That kind of makes me laugh because whenever I’m baking and I see a recipe that calls for something like vegetable oil or Crisco, that’s not even an option for me to use—not because it’s less than healthy, but because I just don’t buy it! I almost always have the healthier options on hand but rarely the common one.

And speaking of healthier baking options, Heather had a good post about it! Check, check, check it out!

So what about you? Do you follow the rules when baking, or do you like make substitutions and just wing it?

I wing it but a lot of times they are just flops… but sometimes they are good. My notable mention? My OGRE cookies. I used avocado instead of butter and they are tasty!

Well, I’m out to watch the rest of this game… the ‘Guins are up 7-0 at 2nd intermission. Insane. Let’s go Pens!

(who have I become?)