I hope you all had a great weekend! I had a great birthday weekend in Snowmass, CO. We escaped Friday and came back to reality on Sunday. It was a relaxing weekend filled with good food, good times, and reminiscing about our time there 5 years ago on our honeymoon. I thought I’d share some pictures with you and a SUPER easy recipe that I made for the trip.
Entering Snowmass Village…absolutely beautiful.
If you’re ever in Snowmass, you MUST go to Venga Venga. We went in the late afternoon on Friday and they had happy hour specials…appetizers for $5! We had the nachos and the tostadas (pictured), absolutely delicious!
At the Aspen Farmer’s Market on Saturday. The city has a great market! The view wasn’t half bad either. 🙂
Our goods from the market: peaches and Applewood Smoked Goat Cheese from Haystack Mountain.
Fudge from Rocky Mountain Chocolate Factory. *Sigh*
See those 2 trees? On our honeymoon, I took pictures of those same two trees from our balcony…they’re still there!
The view from our table at Piñons. It looked like a postcard.
I couldn’t resist taking a picture of the flower beds that were by our table. 🙂
Our appetizer at Piñons, the Duck Quesadilla with
portobello mushrooms, spinach, pepperjack, and chili aioli. So good!
I ordered the Pepper Crusted Pork Tenderloin with roasted garlic mashers, brocolini, coarse grain mustard and apricot glaze. Amazing!
Josh ordered the Grilled Filet of Beef with Hudson Valley foie gras and black truffle sauce. I tried his foie gras, it was the first time I’d ever had it. Interesting flavor and very, very rich.
For dessert, the Chocolate Bread Pudding. That was one of the best meals I’ve ever had!
Time to check the first thing off my 30 Before 30 list…..watch the sunrise in the mountains.
We spotted a fox while waiting for the sunrise.
Here it comes!
This is a great way to start my 29th year (and the day).
Pizza at Beau Jo’s in Idaho Springs on the way home….mmmmm, a delicious way to end our vaca.
Now it’s recipe time! This is a ridiculously easy recipe, they were the perfect treat for our road trip!
From: Best of Country Brownies and Bars
Yields: 12-16 servings
1/4 cup butter, cubed
1 package (10 ounces) marshmallows
3/4 cup creamy peanut butter
5 cups crisp rice cereal
1 cup butterscotch chips
1 cup semisweet chocolate chips
In a large bowl, microwave the butter and marshmallows until smooth. Stir in the peanut butter until smooth. Now slowly add in the cereal and toss to coat completely. Spread the mixture in a greased 13x9x2″ pan. Set aside.
In a small bowl, microwave the chocolate chips & butterscotch chips until melted. Spread over the bars. Cover and place in freezer for 15-20 minutes until the chocolate is set. Slice and enjoy!