You guys, I am a thief.
Okay, let me explain. I have a thing for pens. Branded pens. Don’t let me near one at a restaurant or resort and expect me not to leave with it.
I’m not a good thief because I typically ask permission or leave a generous tip, but I love pens. If I’m staying at a hotel with a pen and pad of paper, I will take both. I mean, they expect you to, don’t they???
But restaurant pens are just as good. In fact, my Prime + Proper pens have all finally run out of ink and I am NOT OKAY. Those were my favorite pens. Ummmmmm, do I have any Detroit readers out there??? Who wants to swipe some P+P pens for me? Please 😀
I like the pens because most of them are pretty nice, an upgrade from a typical Bic, but they also tell a story. They are a reminder of a moment in time that was fun and special and memorable. They are a tiny token of a great trip or dinner, time with friends, tons of laughter. Kind of like a ticket stub used to be (don’t get me started on how I miss real tickets – that is a tirade you are not ready for).
I probably also like pens because I love to write and reach for them often. They are often a little moment of bliss in my day.
I bet the next time you come across a branded pen when you are signing a bill or staying in a hotel, you’re gonna think about taking it. DO IT!!!!
Also, make these banana bread blondies. OMG are these good. They are everything you love about banana bread with that classic banana flavor, a hint of vanilla, and some crunchy nuts, but they are extra dense and decadent with a crackly golden top like a blondie. These will be gone faster than I can take a pen.
Everything you love about banana bread and blondies combined in one dessert.
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup olive oil
1 tablespoon pure vanilla extract
¾ cup coconut sugar
¼ cup pure maple syrup
2 large eggs
5 bananas, mashed
½ cup unsweetened almond milk
¾ cup toasted hazelnuts, chopped
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8 or 9 inch square baking pan.
In a large bowl, stir together oil, vanilla, sugar, and syrup until combined. Beat in eggs one at a time. Stir in half the flour, followed by the bananas. Stir in the remaining flour, baking soda, cinnamon, and salt. Finish the batter with the almond milk and hazelnuts.
Pour batter into the prepared pan and bake 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan. Blondies may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Recipe adapted from Food.com
- Prep Time: 20 minutes
- Cook Time: 40 minute