Today’s post is one of my favorite kinds of recipe posts – a GRANOLA recipe post. Say hello to Pumpkin Harvest Granola!
Blustery winds, dipping temps, waning daylight – it’s official: fall is solidly here to stay where I call home in Metro-Detroit. The extended run of 80-degree days we enjoyed through September is not likely to regale us with an encore at this point (though I’ll forever be an optimist hoping for that one last scorcher of a day to pop up and surprise us). Fall’s lucky it’s so cozy and has those pretty-colored leaves swirling about as distractions from the fact that for those of us in the northern climes, warm weather is essentially dead for the next six-plus months. And as luck may also have it, fall is the perfect atmosphere in which to bake granola.
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We have a new recipe today! Creamy Chocolate Cashew Butter is in the house!
Is there anything better than a homemade nut butter made from fresh-roasted cashews, unsweetened raw cacao, honey, and a hint of salt? Probably not.
This Creamy Chocolate Cashew Butter is a natural progression for me, considering one of my very foremost and original food loves: peanut butter.
I’ve been OBSESSSSSSSED with peanut butter for years and years. Whether I’ve mixed it into oatmeal or smoothies, dunked apple slices or bananas into it, or binged on it straight-up from the can (my version of mindless comfort eating), peanut butter has pretty much been LIFE for me.
I love other nut butters, too – especially cashew butter. Cashew butter, so rich and creamy – Mmmmmm. But have you seen how much a jar of cashew butter costs in stores??? I recently went to the grocery store with the intention of splurging on a jar of it – until I saw that it cost $13.99.
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Hello, all! Happy New Year!!! I hope you had a safe and abundant holiday season full of relaxation, physical and mental recharging, and hopefully lots of cooking and eating of good food.
I’m glad to be back to writing on this blog after an unplanned month-long holiday break. December was a lovely time of connecting with oft-too-little-seen family and friends, enjoying decadent food and drink, and spending more time than usual in my beloved fleece sweatpants. All of the rest, relaxation, and socializing has been great. But I’m ready to get back into the game and give 2017 all that I’ve got!
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I just typed the title of this blog post, and all I can think is “Oh, yum!” Even without cheese, this risotto is amazing. Even without wine, it’s amazing!
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Suummerrrr! Where have you gone, summer? I’ve found myself starting to freak out over the last week or so – and especially now that we are into mid-August. I know that the official end of summer isn’t until the autumnal equinox (on September 23 this year), but really, we all know that summer is over after Labor Day. So, if you are like me, you are trying to figure out how to cram in all that stuff you vowed you would do this summer and didn’t – or didn’t do nearly enough of: “I only went to the beach once! I never went to the farmer’s market! When did I sit on my deck in my bikini and read magazines – NEVER! What happened to the gazillion patio happy hours me and my friends planned out when we were shivering our asses off slogging through snow in mid-February? Oh whywhywhywhy do you always fade so fast summmmmmerrrr?”
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Avocados – most definitely one of my food obsessions. I have missed them so! I really didn’t eat much of them this winter.
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I am not a vegan or even a vegetarian, but I often like to eat that way. If you do, too, then you’re gonna love this spicy bell pepper bulgur bowl, which becomes vegan when vegetable stock is used in place of chicken stock.
