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I had such grand plans for catching up on some seriously needed blog material this weekend.

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But as I’m sure you can already tell, by the mere fact that I started this sentence with “but,” we both know that didn’t happen.  Having your house on the market is the pits.  We had to spend Saturday at my in-law’s house, (so I lost the whole day) and then just as we were leaving, we got another showing request for an hour later, which is right when we’d be getting home.  Ugh.

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We had another bunch on Sunday, all spaced randomly enough that I never had a solid chunk of time to work with.  I managed to bang out dinner and make cookies, but sadly, the latter were a real flop and shall not grace these interweb pages.

Luckily, I had the fortunate idea last week to light a fire under my butt about cleaning out our pantry.  Since I still had 2 bricks of guava paste, I figured it was high time to get cracking on that supply.

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These bars are amazing.  The crumbly crust is made with coconut oil, which adds to the tropical flavor imparted by the guava.  Plus the crunchy almonds and turbinado sugar I sprinkled on top are a great contrast to the smooth guava paste.  These babies are winners in both the flavor and texture categories; which makes me feel a little better about my flop yesterday.

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Don’t have guava paste? No worries, substitute your favorite fruit jam, and have a great Monday!

Two Years Ago: Mushroom Ravioli

[amd-zlrecipe-recipe:162]

Adapted from Two Peas and Their Pod

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