Hello everyone! Nice to see you again. Well, I’m a lot less stressed today than I have been for the past week… which doesn’t really make sense because all my finals are next week haha I think it’s just because it’s Friday!!! Woohooo Woohooo I wish you could see my Friday dance right now. I just came up with it, and it’s good.
But onto more important things- I saw Twilight last week and completely forgot to post about it. What an airhead I am!! I’ve never read the book, but I’d have to say the ONLY reason I liked that movie is because Robert Pattinson (Edward Cullen) is the hottest thing since my muffin pan. I mean, come on people!!!!!!!!!!!! Look at him!!!! I saw the movie with my friends Dez and Brian (he’s gay), and we were all fixated on him. I think it was honestly love at first sight. I just wish I could see him shirtless. I googled “shirtless Edward cullen pictures” and all of the other variations of those words, and nothing’s comin up!!! If ANY of you know where I can find some, I’ll bake you muffins for a year!!
Glad I got that off my chest haha. Today’s recipe is another one of my RAW creations. I make homemade bars like crazy because I think it’s ludacris to pay $2 for an energy bar. And I know all you loyal Larabar lovers will never give them up, but it might be fun to give it a shot and make your own. And these ones are special because I named them after the “hottie of the day.” Haha These pistachio ones were more savory than sweet, but I loved them. I ate mine with agave nectar to get a sweet and salty effect.
Here’s the recipe:
Edward Cullen Pistachio Bars
½ cup shelled pistachios
½ cup raw cashews
¾ cup dried apricots
1 capful of pure vanilla extract (so maybe ¾ tsp?)
¼- ½ tsp sea salt (first add ¼, and then extra if you want)
2-3 tbsp water
Directions: Put the pistachios and cashews in the food processor and pulse until finely ground. Add apricots, vanilla, and sea salt and pulse again. Add 2 tbsp water, pulse again and add extra water if the mixture is too dry. It should be fairly moist. When mixture is ready, scoop into a muffin tin lined with cupcake liners or sprayed with cooking spray. Freeze for an hour and then place in the refrigerator. I’d definitely recommend using cupcake liners because they come out without a fuss!