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
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
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!)
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!
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
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
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
Original recipe from Bon Appétit | November 1992
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.
Addendum: Serious Eats also has an article about scotch pairings with chocolate. Talk about a Halloween delight!
So, we eat a lot of quinoa ’round these parts. It has higher quality protein, fewer carbohydrates, more nutrients, and the real winner: it cooks faster than brown rice. So, we eat it quite a bit as a side-dish. But what we’ve found, is that it is particularly good in pancakes. These pancakes end up having more protein and tend to make me feel better than other pancakes after eating them. Plus, the quinoa adds a bit of texture to the pancakes for a bit of added interest.
This recipe is one we developed in the Spice Raconteurs Kitchen! Continue reading