I mainly did the mises en place for this recipe and my dad fried them, but the recipe was super simple anyway. I looked up and made our own Mexican Spice Mix because we didn't have chipotle sauce or whatever it needed. 
They came out big and far and I absolutely loved them. They tasted great in burger buns with some mustard and mayonnaise, but I would love to try some other fillings. Maybe some cooked tomatoes, like the ones used in an Indian tomato masala (except this time Mexican spices)?

Peanut butter is one of my all-time favourite things. 

So almond butter seemed oh-so intriguing, especially since I have been seeing it everywhere.

I am by far not the first (but I probably won’t be the last, either!) person to post about almond butter, but I fell in love with it and it happened to be a successful experiment.

This was a week when I really didn’t have the time to plan and make a whole meal, so I decided it was time to finally give it a go.

This is insanely simple and, as my dad says (say in an exaggerated southern American accent) “finger-lickin’-good!”
I think I would have eaten the whole boxful with a spoon and I had it at breakfast almost every day. It has a much more satisfying and deep flavour than store-bought nut butters. Everyone loved it, and at the end, when there was just a bit left, my sister and I actually did spoon out and eat the sticky, warm, creamy butter with gleeful smiles on our faces.

(Think 3 year-olds guzzling a bagful of sugar-coated gummy worms...) 

Made Mexican for dinner today!
The quesadillas ended up being a completely different dish. We didn't have the barbecue sauce or vinegar required and we were short on mushrooms. I used a Mexican spice mix, but put too much which made the mushrooms way too spicy! I added some crumbled tofu to increase the substance and reduce the spice. We used Gouda cheese instead of Monterey Jack and I added some corainder as well. Adding the tomato sauce helped too and by the end of it we had saved the mixture. My dad fried the quesadillas and they came out nice and crispy in some parts and soft in others. I actually also made a delicious black bean soup, but I just can't find the recipe...

I made these for our Sunday Pancake Breakfast day and they were absolutely scrumptious! They're a little heavier than regular pancakes because of the oatmeal, but they keep you nice and full for a long time. (Always a problem with me...)
I must have eaten small bowlful of the batter just while frying them! They fried so thick and sweet and lovely. They even passed my dad's expert pancake test and my sister's picky eater pancake test! I had one with nutella and one with a sprinkle of powdered sugar (not a fan of maple syrup...)