Beer Review: Ranger, New Belgium Brewery

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Ranger American IPA- New Belgium Brewery, Ft. Collins

New Belgium holds a special place in my beer-soaked heart. The brewery provided my gateway to the craft beer world towards the end of college, when I started having a Fat Tire or a Sunshine Wheat in between ping-pong ball garnished Keystone Lights served in red solo cups.

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Oatmeal Chocolate Chip Raisin Cookies

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Yum! I do love oatmeal raisin cookies, but what I like more about them is when they also contain chocolate. This recipe does this fairly well and are extremely lovely right out of the oven. They’re good a few days afterward too because they are cookies, but newly out of the oven is incomparable.  Continue reading

Healthier Granola

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The main ingredients

We’ve been on a granola kick in the home of the Spice Raconteurs. It is crunchy, delicious, high in fiber, high in (mostly) good fats and is a nice alternative to boring ole’ cereal or oatmeal in the morning.

I looked at a lot of recipes and finally zeroed in on this tasty recipe that is just asking for you to add your own touch. This version is pretty low on oil/butter and sugar/honey compared to a lot of recipes out there. I don’t miss it, but I don’t like things that are super sweet. If you do, you can, of course add more. Continue reading

Post-Thanksgiving food ratings for other holiday dinners

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Our Thanksgiving Table... missing a few chairs

Thanksgiving turned out fantastically. Again we had TONS of food, not really due to our own prolific-ness, but that of E’s father who is a very good cook. He even made a smoked turkey breast (I know!)

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Recipe Round-up: Treats for holiday parties

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Every week (or so) I post a list of recipes that have caught my eye from other food blogs around the web. Here are some that I’m itching to try for the holiday parties we are hosting and attending this weekend.

We’ve got blue cheese and fig crackers, brownies, pecan pie, toffee and pralines!

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Thanksgiving Plan: Recipe Round-up

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We’re hosting Thanksgiving again this year and although we’ve attempted to simplify things, I’m not SO sure we’ve really succeeded in that. We are delegating some things: rolls, sweet potatoes, mashed potatoes, apple pie, appetizers, but we’re handling the heavy hitters. Here’s what I have in mind: Continue reading

Amazing pumpkin caramels with sea salt

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Remember last month when I mentioned in a weekly recipe round-up that I found a recipe for some delicious looking caramels? Ones with pumpkin in them, and pepitas, and sea salt?

I MADE THEM

I don’t want to sound hyperbolic, but these were probably some of the best caramels I’ve ever had. Continue reading

Baked eggplant parmesan roll-ups

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Recipe originally from Bon Appétit | March 2010

Yummy, cheesy baked goodness? Yes! With a twist of fresh mint and swiss chard, this take on eggplant parmesan is a perfect meal for a fall night. Plus, swiss chard may still be hanging on in your garden so this is a nice way to finish it up. Continue reading

Moroccan Chicken with Kumquats and Prunes

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Original recipe from Bon Appétit  | November 1992

I read about this dish on the Serious Eats blog much earlier in the year. Like, when kumquats were actually in the grocery stores? That’s when. Kumquats should start showing up again sometime in November so when they do, you can be prepared with this luscious, warming, fragrant stew. Continue reading

Weekly Recipe Roundup: Dessert, Breakfast, Appetizers (in that order)

Halloween is just around the corner and Food52 (aka. A+M Blog) just posted an extended tutorial on how to make salted pumpkin caramels with pepitas! I love caramel so much, I used to sneak into the bag of Bracht’s caramels my parents kept on the top shelf of the cabinet in the kitchen and steal one or two to eat while watching cartoons when I was little. I still love them that much, but I don’t have to sneak them anymore. But with sea-salt and pepitas? YES PLEASE. I haven’t had much luck with making candy at high altitude thus far, but this is certainly a recipe I want to try.

Via Food52
Continuing the salted caramel kick, but this time with ICE CREAM, Brooklyn Supper whipped up some salted caramel ice cream (from a recipe by David Lebowitz) that looks fantastic. I think the only thing I might do when I make this recipe is cover it in dark chocolate…
For something completely and possibly obnoxiously different than these salty-sweet delights, Dinner Tonight has a new take on the old breakfast sandwich: Chorizo breakfast sandwich with sage pesto. Sage pesto? I’ve never thought of that, but it sounds lovely. Plus, my mom has a garden full of it.
And finally, Matt Bites has posted a recipe for tostones con mojo. Have you ever made tostones? They’re  made with plantains which look a lot like bananas, but are much starchier. So, you have to cook them. One way is to slice them into rounds, fry them, smash them and fry them again: tostones. Matt serves his with mojo, a cilantro and garlic dip. It sounds delicious. And simple. I can imagine serving these the next time people come over to watch football for a new twist on chips and guacamole. (Nah, I don’t think I can live without guacamole.) 

Addendum: Serious Eats also has an article about scotch pairings with chocolate. Talk about a Halloween delight!