Oh the Places You’ll Go: Cape Cod Dirt Bombs

I’ve seen the world from the top of the Eiffel Tower.

I’ve peaked through holes of the Roman Collosseum.

I’ve stood in the middle of Times Square and in the foundation of the World Trade Centers. I’ve watched Fourth of July fireworks at Fenway Park.

I’ve smelled the gardens of Versailles and checked my reflection in the hall of mirrors.

I’ve stood on the edge of the Hollyhead Cliffs before a storm as the ocean violently crashed against them.

Of all the places I’ve seen, there is one place these summer days make me long for: Cape Cod.

I was probably 12 the first time my feet sank into Cape Cod sand. It was evening and my brothers and I ran straight into the water, not knowing we’d all get a mouth full of salt. As the sun set the water crept closer to the beach cottages. By sunrise the water had started to recess further and further until the sun was high and the tide was miles from the shore. Everything in Cape Cod was a peaceful schedule of rejuvination.

In Cape Cod there was a lot of firsts. The first (and only) time I had been hit so hard by a wave my bathing suit untied and I flashed my brothers and the family of four on the beach beside us. The first time I played baseball a mile out on the ocean floor. The first time I went clam digging, the first time I was cut by clam digging. The first time I ate lobster and my very first Dirt Bomb.

Cottage Street Bakery in Orleans, MA is a bakery staple in Cape Cod. One of their famous treats is the Dirt Bomb: a tiny ball of dough with cinnamon and sugar, but a million and a half times better than that sounds.

If you’re lucky enough to ever be in Cape Cod, eat your weight in Dirt Bombs on the beach. If you’re stuck anywhere in the world beside one of the most beautiful ocean sides, follow this recipe and escape.

Cape Cod Dirt Bombs

  • 3/4 cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 3 cups all purpose flour
  • 1 tbsp baking soda
Cinnamon Sugar Mixture
  • 1 cup sugar
  • 4 tbsp cinnamon
  • 1/2 butter, melted

Assembling the Dirt Bombs

  1. Preheat your oven to 350* and spray a mini muffin tiny generously with non-stick spray.
  2. Cream together butter and sugar until smooth. Add eggs.
  3. Gradually add buttermilk, alternating with flour and baking soda mixture.
  4. Spoon into mini muffin tins and bake for 12 minutes. Remove from oven and let cool.
  5. Dip each mini muffin into the butter and then roll in cinnamon and sugar mixture. Let dry on wire rack.

Enjoy,

-Adele

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#SweatingForTheWedding: Rivalus Protein Banana Oatmeal Breakfast Cookies

A dear friend of mine is getting married in just over a year. We’re both so excited for all that comes with her getting a ring: engagement parties, bridal showers, floral arrangements, saying yes to the dress.

I’ve personally taken this opportunity to become the best version of me, physically. Together we’ve decided we’re #SweatingForTheWedding!

Rigorous workouts that come with the goal of Michelle Obama arms and Carrie Underwood legs are of course only half of the important process. Eating properly before and after those workouts is equally as important. Everyone knows that, but hello it’s hard to follow when after those workouts you have a 9 hour work day followed by 3 loads of laundry and a sink of dishes to do! Plus, the thought of protein shakes just doesn’t do it for me – I have a heard time drinking my meals. Have no fear, I’ve got a cookie for you! These cookies are the perfect mix to satisfy the sweet tooth and completely fill you post workout.

Rivalus Protein Banana Oatmeal Cookies

  • 2 bananas, ripe
  • 1 cup oats
  • 4 tbsp Rivalus chocolate protein powder
  • 2tbsp flax seeds
  • 2 tbsp carob chocolate chips

Assembling the cookies

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Mash bananas and add in Rivalus protein powder.
  3. Fold in oats, flax and chips.
  4. Spoon 3 tbsp of mixture onto parchment per cookie. Bake for 15 minutes. Let cool. Store in fridge.

Enjoy,

-Adele

Long Weekend Fireworks: Peanut Butter Oatmeal M&M Cookies

Long weekends are a little gift from the calendar gods. Three days off, sun shining, best friends smiling and fireworks.
I’m on the last day of my amazing three day weekend, whereas my American friends and family are just gearing up for a Monday of fireworks filling the skies. School kids and corporate suits alike pack the beaches and the city centres to watch the explosions decorate the sky.

Within the late nights of fireworks there is a certain carelessness that comes with a long weekend. A little later bedtime with a little extra sleep in, a couple more beers and hours in the sun. A time to celebrate life and freedom under then lowing skies.

So whether you’re celebrating the long weekend or just longing for a long weekend – these cookies will be your perfect firework companion.

Long Weekend Firework Cookies


  • 1/2 cup butter softened
  • 1 1/2 cups creamy peanut butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 3 eggs
  • 1 tsp vanilla
  • 4 1/2 cups oats
  • 2 tsp baking soda
  • 1 cup chocolate chips
  • 1 cup M&Ms, plain
  • 1 cup M&Ms, peanuts

Assembling the Firework Cookies

  1. Preheat oven to 350 and line cookie sheet with parchment paper.
  2. In a large bowl, combine butter and peanut butter until smooth. Add in sugars until smooth, and then vanilla and eggs.
  3. Stir in baking powder and gradually add in oats.
  4. Fold in chocolate chips and M&Ms.
  5. Drop scoops (2 tbsp) of very sticky dough onto parchment. Bake for 10 minutes. Let cool.

Enjoy,

-Adele