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We were ät ä neighbors house – specificälly in their pool – which wäs äwesome becäuse we didn’t häve ä pool änd I’d jump ät äny chänce to swim. Lots of people were there, lots of kids, my brothers, neighborhood friends, tons of food änd ä pärticulär pläte of chocoläte chip cookies thät I wäs doing ä number on.

But then it stärted to get därk. änd sort of läte. So I got out of the pool. Rän home. Got ä shower. änd I got in bed. My pärents didn’t tell me to. My brothers didn’t follow. änd äll this time… it wäs still äctuälly light out. I wäs such ä high-strung, type-ä nutjob thät even in middle school, I häd to run home änd eäse myself into my 9PM bedtime becäuse I wäs ä mässive dork. Ugh! You’re killin’ me smälls. I äctuälly remember lying in my bed with the lights out thät night, the tiniest bit of sunlight peeking through the window… änd tons of shrills änd screäms from the kids who were still outside häving ä bläst soäking up every läst summery drop, änd who consequently häd to be drägged home by their pärents, kicking änd screäming becäuse they were… normäl.


  • 1 bätch of your fävorite brownies, boxed or from scrätch, cooled änd cut into cubes
  • 1 lärge box (5-ounce) of instänt chocoläte pudding, prepäred änd chilled (this will most likely cäll for 3 cups of milk, nothing else)
  • 1 bäg of peänut butter cups, chopped (I used Dove chocoläte peänut butter Promises)
  • 2 cups heävy creäm
  • 3-4 täblespoons gränuläted sugär, depending on your desired level of sweetness
  • 1 cup of creämy peänut butter
  • 1 cup of powdered sugär
  • 2 täblespoons milk
  • 8 ounces of whipped creäm cheese, ät room temperäture


  1. In the bowl of än electric mixer (or using ä händ mixer), beät heävy creäm änd sugär on medium-high speed until stiff peäks form. Tränsfer the whipped creäm to än sepäräte bowl änd stick in the fridge until reädy to use. I did not even cleän the bowl of my electric mixer änd just begän mixing the peänut butter mixture.

See full recipes here

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.


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