The Weekender: Pajamas, Furry Friends, & Birthdays

Caramel Mocha Brownie Batter TrufflesThank you for being patient with me the last week while posts were a little spotty. I was dealing with a death in the family, which happens to send your everyday life into chaos – as if such a time isn’t hard enough as is. But like I promised, I am getting back into our regular routine, and you can expect next week to be back to normal and chock-full of posts.

In case life has put you a bit behind on posts as well, let’s review, shall we?

  1. Caramel Mocha Brownie Batter Truffles
  2. Sun-Dried Tomato Basil Potato Skins
  3. S’mores Swirl Bark
  4. Smart Cookie Shopping 51
    SCS 51

In the midst of this crazy week, it was also time for the re-launch of a new release of Les Mills BODYSTEP at my gym. That means new moves and new music, and of course, a theme. This launch’s theme was chosen by one of our members: a pajama party.

It was really fun, and really comfy for working out too! Have you tried BODYSTEP 99 yet?
DSC_4133That picture makes me sleepy just looking at it. And yet, looking at this picture of Mina curled up on a nightlight of all things makes me the opposite of sleepy. That just looks so uncomfortable, but hey, why not use it as a pillow?

IMG_20150424_222224_resized And while we’re at it, let’s curl up with the vacuum cleaner. Fun!

IMG_20150420_135744_resizedMeanwhile, Mr. Poe is busy being a gosh darn model.

DSC07443Seriously, have you seen this face?

DSC07447That picture looks like he’s begging for something. Perhaps it’s these beauties he wants, which are coming this week on the blog!

IMG_20150424_231239It’s evident that food has been my solace this week. And I will say that celebrating Ryan’s birthday at the end of the week really helped lift my spirits. We had dinner with all our friends and family. Naturally, I made him an original Smart Cookie cake with lemon cake and vanilla buttercream, per his request. The design, however, was a surprise. Ryan and I are obsessed with corgis and plan to adopt one some day, which resulted in this too-cute corgi cake:

PhotoGrid_1429989206762_resizedDirections are coming this week on the blog. In the meantime, please drool over this awesome eggplant parmesan I enjoyed for dinner from Dominick’s in Syracuse. Yum!

20150425_191555_resized_1What did you eat this week?

Smart Cookie Update – 4/25

Hello, Smart Cookie readers!

I just wanted to updated you all and apologize that the posts have been lacking the past week as I have been dealing with a death in the family. Things are settling down again more or less, so I promise to have a Weekender for you tomorrow and a full week’s worth of posts starting again Monday.

Thank you for being patient. See you tomorrow!

Smart Cookie Shopping 51: Ice Cream, Mac & Cheese, and More

SCS 51

I’ve got a short but sweet Smart Cookie Shopping for you today. It’s time for our biweekly trip to the grocery store to see what’s new in the food world, and we’re going to spend the majority of our time in the frozen aisles today. Appropriately, I’ve got some new ice cream flavors for you as the weather warms up.

I had a few 5-star finds, and a couple items that weren’t worth buying again. Which ones should you put on your grocery list? Read on and find out.

1. MorningStar Farms Chipotle Black Bean Crumbles available in the frozen section

I sautéed this up with taco sauce and taco seasoning then served it in a tortilla with all the fixings. It had great texture, and I loved the nutritional stats (1/2 cup = 70 cals). It did have that slightly off-putting chewy texture that a lot of meat substitutes have. They’ve still got some work to do there.


2. Stouffer’s White Cheddar Mac & Cheese available in the frozen section

I wasn’t expecting much from a frozen mac and cheese, but I wound up being blown away. There was so much thick, creamy and pleasantly cheesy sauce. Plus, this very filling portion was only 320 calories. The only thing that stinks that you can’t avoid in a frozen mac and cheese is how soft the pasta is. No al dente pasta here.


3. Edy’s Slow Churned Bakery Treats Coffee and Cookies available in the frozen section

I think because this is slow churned it has a very aerated texture, and I prefer for ice cream to be rich and dense. The coffee flavor was sweet and not too potent. For a light ice cream, it had an abundance of the little cookie mix-ins. Overall, the flavor with the coffee and the bland cookies just didn’t make sense to me. I wouldn’t buy it again.


4. Popsicles Tootsie Pop Popsicles - available in the frozen section

These called out to the kid in me. The adult in me, however, also loved that they’re a reasonable treat when I’m craving something sweet. I’d be lying if I said I wasn’t a little disappointed though. The filling is just odd. It’s like a chalkier version of their fudgesicles. I liked the concept here, just not the execution.


5. Townhouse Pita Italian Cheese & Herb available in the snack aisle

I’m a big fan of the original flavor of these chips, so I was bound to love these. They have a unique crisp and hearty yet flaky texture, making them excellent dippers. The seasoning on them is light enough that you can pair them with pretty much any dip.


Which of these products are you going to try?

Sun-Dried Tomato & Basil Potato Skins


Would you believe that I, the potato-loving fool that I am, have never made potato skins? I’ve always taken the attitude that they’re yummy, but you scoop out half the good stuff to make them. What’s the point in that? Admittedly, I’m not always the first to want to try new things, but if potatoes are involved, then I guess I can make an exception just this once.

Potatoes are the gold of the food world after all…especially golden potatoes!

Sorry. I hope you didn’t expect to get through a post without a pun.

Okay, let’s get back on track with what’s important: Sun-Dried Tomato Basil Potato Skins. I’ll tell y’all right now that these completely changed how I feel about potato skins. It turns out, they are ridiculously addicting. Plus, the innards you scoop out to make them don’t have to go to waste if you eat those separately. See what a Smart Cookie I am?


I am one of the few beings who loves both the skins and the filling of a potato equally, so it’s awesome to make the skins the star of the show from time to time. They become so crisp and golden in the oven, but the inside stays tender. Alone, they’d be delectable enough to gobble up like potato chips. But buried in melted cheese, sun-dried tomato bruschetta, and fresh basil, they become downright dangerous.

Part of my hesitance in making potato skins was also because I thought they would be time-consuming. It actually only took a few minutes to get them into the oven. Then I just had to wait for them to get browned and crispy. Granted, that felt like a million years, but that’s only because I was hungry.

I loved taking one of my favorite flavor trios – sun-dried tomatoes, basil, and mozzarella – and putting it on a classic potato skin. What a delicious way to shake up a finger food favorite. One thing is for sure: I’ll never underestimate the power of a potato skin again.

A Few Tips Before You Get Cooking:

  1. Make these a little fancier with fresh mozzarella instead of shredded.
  2. The Steamable potatoes I bought were the perfect side. If you forgo those and buy separate fresh potatoes, make sure they’re smaller. They cook quicker and crisper.
  3. Fresh basil is key. The dried stuff just won’t give you the same taste.
  4. Be gentle scooping the innards out of the skins so they stay intact.


Sun-Dried Tomato Basil Potato Skins
By The Smart Cookie Cook


  • 1 1.5 lb. bag Side Delights Steamable Golden Potatoes
  • 2 tsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1/3 cup sun-dried tomato bruschetta (like Bella Sun Luci)
  • 1 generous cup shredded whole milk mozzarella cheese
  • 2 tsp. chopped fresh basil


  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  2. Meanwhile, cook potatoes according to package directions, but microwave for 1 minute less than directed.
  3. Halve potatoes lengthwise. Use a spoon to gently scoop out the innards of the potatoes, leaving a substantial layer around the sides so the potato is sturdy. Transfer to prepared tray.
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  4. Drizzle potatoes with olive oil then sprinkle with salt and pepper. Bake for 30 minutes or until golden brown. They should be 80% done to your liking.
  5. Spread about 1 tsp. of the sun-dried tomato bruschetta onto each potato skin. Sprinkle about 1 tbsp. of cheese onto each skin, covering generously. Bake for another 10 minutes, or until cheese is melted. Sprinkle with fresh basil and enjoy.


S’mores Swirl Chocolate Bark


There’s only one food season I look forward to as much as Pumpkin Season, and that’s S’mores Season. All summer-long, we get to celebrate the magical trifecta that is chocolate + graham cracker + marshmallow. Now, it’s not quite summer yet, but I am feeling the love of warm weather and sunshine here as spring finally takes full effect, so I can’t help but dream of s’mores time.

Technically, any time warm enough for a little campfire outdoors is warm enough for s’mores, so why not partake in that layered goodness for as long as we can? The only thing is I’m way too lazy to build a campfire. Nor do I really have the means for doing so in an apartment complex. I’d rather find an easier way to get the chocolaty gooiness I crave, and that’s where this S’mores Swirl Chocolate Bark come into play.

Only five ingredients go into this masterpiece. We’ve got creamy, classic milk chocolate swirled together with ooey gooey melted marshmallow. Then it’s finished with a blanket of graham cracker crumbs, capping off the iconic trio of flavors the kid in all of us adores.


The best part: there’s no campfire necessary, just a microwave. Once you melt the chocolate and marshmallows separately, it’s just a matter of whirling and twirling it together. Can something that simple even be classified as a recipe? I’m going to say yes because the pretty, intricate results seem so much more elaborate that people will totally believe you put a ton of effort into it.

We’re sharing secrets over s’mores. That’s why I like you guys.

I must admit that S’mores Swirl Chocolate Bark is much less messy than the real thing. You can’t look cute or put together while eating an actual s’more. That stuff crumbles worse than a Nature Valley Bar and covers your hands in marshmallow tar. This bark, however, can be eaten quick and hassle-free, assuming you eat faster than the chocolate melts.


A Few Tips Before You Get Cooking:

  1. Make sure you stir the marshmallows continuously while melting or they will burn.
  2. In the same sense, it’s important to stir chocolate every 30 seconds while microwaving so it melts faster without burning.
  3. You can swirl in a little peanut butter for extra fun.
  4. If you prefer, you can break up whole graham crackers.

S’mores Swirl Chocolate Bark
By The Smart Cookie Cook


  • 11.5 oz. milk chocolate chips
  • 2 4.4-oz. milk chocolate bars
  • 2 tbsp. unsalted butter
  • 10 oz. bag large marshmallows
  • ¼ cup graham cracker crumbs


  1. Place all chocolate in a medium microwave-safe bowl. Microwave on high for 30-second intervals, stirring well in between. After the first two intervals, switch to a whisk. It should only take 3-4 intervals of cooking to be able to whisk it completely smooth and melted. Set aside.
  2. In a medium saucepan over medium heat, melt the butter. Add the marshmallows and stir constantly until completely melted and smooth.
  3. Pour the melted chocolate into a 9×13 glass pan. Pour the marshmallow mixture over top and immediately use a butter knife or small spatula to swirl the marshmallow in, creating a marble effect. Sprinkle graham crackers over top in an even layer.
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  4. Transfer to fridge to cool and set completely, about 2 hours. Cut into bars and enjoy. Keep stored in fridge in an air-tight container.


Caramel Mocha Brownie Batter Truffles

DSC07432Coffee and dessert go hand-in-hand, so doesn’t it make sense to fuse them into one heavenly hybrid? My Caramel Mocha Brownie Batter Truffles let you have the best of coffee and dessert in one perfectly poppable bite. This is food of the future, revolutionary to say the least.

I infused each truffle with the perfect level of coffee flavor: potent, but not too bitter. To help balance out the darkness of the coffee, we weave in smooth caramel and coat the whole rich bite in melt-in-your-mouth milk chocolate. It’s a classic case of ying and yang, creating a delicious harmony.

Although the indulgent filling tastes like decadent brownie batter, it’s 100% safe to eat and egg-free. Plus, there’s no baking required. As the weather warms up for springtime, we can’t ask for more than a treat that doesn’t require a hot oven.


Can you think of a better way to cap off a long day than with a few of these coffee-laced truffles? We all work hard, whether at work or at home, so it’s our right to end our day on a high note. There ain’t nothing wrong with treating yourself to the reward you deserve.

And I find chocolate and coffee to be the best rewards there are.

Don’t underestimate the power of this two-for-one pick-me-up to comfort you and put a smile on your face. And feel free to brew a pot of coffee to compliment these truffles if you need a little more caffeine.


A Few Tips Before You Get Cooking:

  1. Choose white chocolate or dark chocolate for the coating, if you prefer.
  2. The key to melting chocolate is to cook it in intervals and stir in between. This helps it melt quicker and prevents it from burning.
  3. If you aren’t a big coffee fan, you can cut back on the espresso powder slightly.
  4. Freezing the truffles after dunking them in the chocolate will set them up quicker, but you’ll wind up with the little bits of condensation like you’ll notice in my photos.

Caramel Mocha Brownie Batter Truffles
By The Smart Cookie Cook


  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 cup vegetable oil
  • 3 tbsp. butter, softened
  • 2 tbsp. espresso powder
  • 1/3 cup caramel sauce (I used Mrs. Richardsons)
  • 1/4 tsp. salt
  • 11.5 oz. milk chocolate chips
  • chocolate sprinkles, optional


  1. In a large mixing bowl, mix together flour, cocoa powder, sugar, vegetable oil, butter, vanilla, espresso, caramel and salt until evenly combined. See if you can form it into balls. If it seems too wet, add a little more flour or cocoa powder.
  2. Line a tray with parchment paper. Form “batter” into generous tablespoon-sized balls and place on prepared tray. Chill in fridge for at least 2 hours.
  3. Place chocolate chips in a deep, microwave-safe bowl (I recommend a microwave-safe measuring cup) and microwave on high for 30-second intervals, stirring well in between, until completely smooth and melted.
  4. Dunk chilled truffles into chocolate using a fork, coating entirely. Gently shake the fork against the bowl so as much excess chocolate drips off as possible. Transfer back to prepared sheet. Add sprinkles, if desired. Place finished truffles into the fridge to set completely, about 2 hours. Store in an air-tight container.


Taco Hummus


It’s been a while since your Hummus Queen delivered a new dippable creation, so we’re well overdue. The good thing is, homemade hummus is so quick and easy to make that as soon as I decide we need some, it doesn’t take me long to churn it out. In fact, the hardest part is deciding what kind to make. There isn’t much that won’t work well in hummus.

Lately, I’ve been on a taco kick. I put taco seasoning on just about everything, and I love whipping up vegetarian versions. So I used my favorite taco flavors as inspiration for this smooth and zesty Taco Hummus. How do I get homemade hummus so creamy? The secret is in steaming the chickpeas beforehand.

That sounds like a complicated process, but I’m just talking a minute in the microwave with a little water. That softens the chickpeas up so we can make the creamiest hummus ever. Why would you bother paying an arm and a leg for subpar hummus at the store when it’s this easy and cheap to make at home?


I love bringing the dynamic flavors of tacos into my favorite snack. I used red peppers for some sweetness, green chilies for heat and tang, then taco sauce and taco seasoning to give it the classic flavor I expect. The finished product is quite addicting, but you can take solace knowing that hummus is pretty darn good for you.

This quick and delicious recipe is my job, but what you choose to dip in it is all up to you. Hummus is a beautiful thing that goes well with many edible vessels. Any chip or cracker will be delicious, especially bean chips like Beanitos. Then of course you can try pita bread, or spreading it on a wrap or sandwich. You could serve it as a topping on a veggie burger, or you can grab some fresh celery and carrots to dunk in it. Get creative.

This Taco Hummus will make snack time feel like a fiesta. Only 5 minutes stand between you and this thick and creamy creation.

A Few Tips Before You Get Cooking:

  1. Use jalapenos in place of the green chilies if you’d like more heat.
  2. Serve this with a spoonful of salsa on top to brighten it up even more.
  3. Hummus makes a great party food since it doesn’t have to be kept warm or refrigerated.
  4. If you like cilantro, feel free to add a little bit.


Taco Hummus
By The Smart Cookie Cook


  • 16 oz. chickpeas, drained and rinsed
  • ¼ cup roasted red peppers, drained
  • 3 tbsp. diced green chilies
  • 2 tsp. minced garlic
  • 3 tbsp. taco sauce
  • 2 tbsp. taco seasoning
  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice


  1. Place chickpeas in a small microwave-safe bowl and fill bowl with water. Cover and microwave for 1 minute. Drain and run cool water over them so they cool down.
  2. Transfer chickpeas to a food processor. Add the peppers, chilies and garlic and process until pureed. Add the taco sauce and taco seasoning and pulse a few times. Stream in the olive oil and lemon juice while pulsing then switch to a constant puree for 30 seconds. If it’s still too thick, you can add a little more oil. Enjoy now or chill in the fridge in an air-tight container.


Mini Peanut Butter Frosted Chocolate Chip Cookie Bites


I made a little impromptu trip to my old workplace the other day, which meant I needed an impromptu treat to bring with me. I knew they’d only really be happy to see me if I came bearing food. The problem was, I didn’t have a lot of time or ingredients at my disposal. So I had to be both quick and crafty.

Lucky for me, I had leftover cookie dough on-hand from the Mr. McChip Cookie Cake I made last week, so I used it for these Mini Peanut Butter Frosted Chocolate Chip Cookie Bites. I was able to put them together in the morning and whisk them off to the office that afternoon.

Some people travel in style; I travel in sweetness.


These teeny-tiny cookies are poppable, sweet, and salty – the perfect bite and portion. Sharing is tough when something is this tasty, but since they’re mini, you’ll find it in your heart to share a few. The secret is to not tell people how many you actually made. Let them think there are fewer cookies than there really are so you can hog a few without hassle.

Is that wrong? It can’t be if we at least shared a few.

You know everyone will want a Mini Peanut Butter Frosted Chocolate Chip Cookie Bite of their own. I mean, if this isn’t the ultimate crowd-pleasing treat, then what is? We’re talking chocolate chip cookies (a classic) in an adorable baby size and topped with peanut butter. Everyone loves chocolate- peanut butter, and those who don’t are nuts (get it? NUTS).

Let’s count the roles that these minis can serve: pick-me-up, gift, snack, party food, kid-pleaser, comfort food, office treat, and more. Whatever purpose you whip up these Mini Peanut Butter Frosted Chocolate Chip Cookies for, they will do you proud.

A Few Tips Before You Get Cooking:

  1. The key to a soft cookie is not to over-bake it. Pull these out of the oven when they’re puffed and set; don’t wait for a golden brown color.
  2. If you like, sub in dark chocolate chips.
  3. You can easily make PB frosting from scratch instead of starting with the Pillsbury mix. Instead, beat together 1 stick of butter, ½ cup peanut butter, and 5 cups powdered sugar. Then beat in vanilla and 2 tbsp. heavy cream until fluffy.
  4. You can make a disposable piping bag out of a ziplock bag by filling it with frosting, cutting off one corner, and twisting off the top.


Mini Peanut Butter Frosted Chocolate Chip Cookie Bites
By The Smart Cookie Cook


  • 2 1/4 cups all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 ½ sticks butter (12 tbsp)
  • 1 ¼ cups packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 ¼ cups milk chocolate chips
  • 1 package Pillsbury Purely Simple Vanilla Buttercream Frosting Mix
  • ½ cup creamy peanut butter
  • 1/2 stick (4 tbsp) butter, softened
  • ¼ cup water
  • ¼ tsp. salt


  1. In a medium mixing bowl, whisk together flour, salt and baking soda. Set aside.
  2. In a large mixing bowl, beat together butter and sugars until light and fluffy. Mix in eggs and vanilla until well-combined.
  3. Mix in dry mixture a little at a time until evenly combined. Fold in chocolate chips. Transfer to fridge and chill for at least 2 hours.
  4. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
  5. Drop dough in teaspoons onto prepared sheets and bake for 7 minutes or until puffed and set. Let cool completely.
  6. Place frosting mix in the bowl of a standing mixer with the butter and peanut butter and mix on medium speed until well-incorporated. Mix in the water and salt on medium speed until smooth and fluffy.
  7. Spread frosting onto cooled cookies or use a piping bag to pipe it on. Store in an air-tight container.


Roasted Green Beans & Tomatoes w/ Caramelized Onions & Walnuts


All it took was one day over 50 degrees and a little bit of sunshine to send me into full-on spring fever. I scooped up a selection of fresh produce at the grocery store to feed this fever with, and immediately got cooking. I even grabbed a veggie I don’t normally gravitate towards, green beans.

It’s not that I don’t like green beans; they just aren’t my favorite. To be quite honest, I usually forget about them. But my grocery store had such a lovely display of fresh bags of beans that I couldn’t help but want to revive my relationship with this veggie.

Oven-roasting is my go-to method with fresh vegetables, but I shook up this classic method a bit with my Roasted Green Beans & Tomatoes with Caramelized Onions and Walnuts. When you roast any veggie in the oven with olive oil, salt and pepper, you get a beautiful and flavorful result, every time. With that as our base, we can’t go wrong.


Now imagine what happens when you add caramelized onions, the sprinkles of the side dish world. Those babies add rich sweetness to anything. Heck, I’d eat them plain with a spoon if given the chance. They lend their golden powers to give fresh veggies a more indulgent twist, while the acidity of the tomatoes helps balance it out.

You’ll get a little bit of sweet, savory, salty, and tangy in every bite. It’s amazing to be able to infuse that many levels of flavor into a dish with such a short ingredient list and easy preparation. That’s what The Smart Cookie Cook specializes in! Of course, these beans are also crowd-pleasing, another specialty of mine. They’ll make an incredible side dish with any main, but don’t be surprised if they become the star of the show. That’s the real test of a good side.

Let’s all celebrate spring in the best way I know how: with food. Go scoop up the fresh seasonal produce before winter comes back again.

A Few Tips Before You Get Cooking:

  1. Almonds or pine nuts will work in place of the walnuts.
  2. Try a little sprinkle of grated parmesan cheese for added indulgence.
  3. The key to good caramelized onions is to cook them low and slow, so be patient.


Roasted Green Beans & Tomatoes w/ Caramelized Onions & Walnuts
By The Smart Cookie Cook


  • ¼ cup olive oil
  • 1 large red onion, sliced


  • 1 lb. fresh green beans
  • 2 tbsp. olive oil
  • 1 pint grape tomatoes, halved
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1/3 cup chopped walnuts
  • 2 tsp. minced garlic


  1. In a large skillet, bring ¼ cup oil to low heat. Add onions and saute, stirring occasionally, until golden brown and caramelized, about 20 minutes. Set aside.
  2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay beans in an even layer on pan and drizzle with 2 tbsp. olive oil. Bake for 15 minutes.
  3. Sprinkle the tomatoes over the beans with salt and pepper and bake for another 6 minutes. Add the walnuts and bake for 6 minutes more.
  4. Transfer to a large bowl and stir in garlic and onions. Enjoy.


The Weekender: Honors, Celebrations & Easter Kitties

Zesty Taco PoppersIf y’all remember, I graduated from college in December, and my school doesn’t offer a commencement ceremony for December grads; you’re just supposed to go to the May ceremony if you care that much. I had written off going, but circumstances have changed. Consequently, I’ve found myself with a reason to attend commencement after all.

But more on that later.

First, let’s go ahead and review all of this week’s delicious posts so we can get you caught up.

  1. Mr. McChip Cookie Cake
  2. Zesty Cauliflower & Chickpea Taco Poppers
  3. Smart Cookie Shopping 50
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  4. Sweet Potato Red Pepper Alfredo

Okay, so now my big announcement: I’ve been named Salutatorian! So that means I’ll have to go to commencement. I would say that’s well worth it!


Continuing the celebratory theme here, we commemorated my 1000th post on the blog. Instead of marking the occasion with cake, I made an actual Mr. McChip Cookie Cake.


This was all that’s left last I checked. By now, he’s gone. It’s kind of sad, actually.


I also crafted a special cake for my good friend’s birthday. He is a huge Gators fan, and I had fun designing this spirited cake. I must note that this is in no way a proclamation of my allegiance. I am not a sports fan, period.


To make up for all this “celebrating,” I’ve got to feast on quick, nutrient-rich meals like my dinner the other night: black beans and red pepper falafel with a taco sauce, cheddar cheese, black olives, greens, tortilla chips, and cherry tomatoes. You can drool over meals like this every day by following me on Instagram!


Lastly, here’s a quick rewind to Easter weekend when my cats turned into bunnies. Enjoy.


What did you eat this week?