I don’t think it would come as a surprise to any of you guys that I love food! And I love sharing food in real life and on my site, here. And I get excited about it. And I’m really excited about this Epic Pear Almond Granola French Toast. I know I’ve been talking about it with the recipes leading up to this French Toast. The Autumn Almond Pear Granola and the Pear Brown Sugar Caramel Syrup. And I don’t normally post twice in the same day, but the Pear Brown Sugar Caramel Syrup is kind of a sister recipe to this one and I couldn’t wait to share this French Toast.
Fall. I’m not too excited about it this year. We’ve had days of heavy storm and rains and during one of the storms, a huge willow on the city’s property that butts up to my yard came down, taking about five of my good sized oaks with it. I’m looking forward to things clearing up and those coolish but still warm days when the sun is shining and the leaves crunch underfoot. And I’m looking forward to eating my Autumn Almond Pear Granola.
If you follow me, you know I love me some oatmeal! I have a more than a few oatmeal recipes on my site! But this German Chocolate Granola is in a class by itself.
So has anybody had their DNA done? I gave my Dad a test for his birthday and the results were a mix of expected and surprising. Kind of like this Warm Spinach Chicken Mandarin Salad. See DNA kind of boggles my mind, but once I thought of it like I think about food it makes sense to me.
I’m always making granola of one type or another but never seem to actually post recipes. Maybe because in real life I’m more of a dumper than a measurer, at least when I make granola. This Healthy Almond Coconut Granola, though is just too good to be missed, so I measured! Feel free feel to tinker, though, to suit your tastes.
You know what’s kinda cool? When you’re putting on a fancy dinner or a feast like Thanksgiving and you can knock off a showstopper of a dessert ahead of time. Even better? When it’s an easy, no-cook, and very fun dessert like these Pumpkin Parfaits.
Way back when, my sister and I were discussing what should be on the menu for a family get together and we got down to the salad dressing. “Honey Dijon?” I asked. It was kind of a new thing then. “No one likes that,” she said. But I didn’t say, “I do, I do!” And goodness help me, I do. Home-made at least. Don’t tell my sis!
I love this simple recipe for Oatmeal Jam Bars – it’s a super easy recipe, a classic, really, and a great way to finish up any jam that might be lingering in the fridge. These are made from a fig compote and fig compote just seems so right for fall, but any jam will do. You can hardly go wrong.
Do you ever open up a magazine and want to make everything in it? That’s how I felt about the July/August issue of Midwest Living. I recently whipped up a variation of their Vanilla Orange Cake with Apricots but it was this recipe, this Chocolate Cherry Crisp, that I couldn’t get out of my mind.
This Red Cabbage and Carrot Slaw practically screams fall – punctuated with sweet-tart chewy dried cranberries, a little extra crunch from the almonds and a zing from the cumin and mint, it really leans more towards Moroccan cuisine than Mexican or Asian or “good ‘ol” American like some of my other slaws. The flavors, though, adapt to a number of cuisines!
I’ve been making this Chicken & Fruit Salad for years, originally culled from Cooking Light. It’s just such a gorgeous salad, full of all kinds of great things and it’s all set off by a creamy raspberry dressing. It’s one of my favorite ways to make sure I get some fruit in my diet along with a few greens. On a hot summer day, there’s nothing better.
I know these Shaved Brussels Sprouts Salads are popular at Thanksgiving, but it would be a shame to think of Brussels Sprouts only then. In my area, Brussels come in and look great from fall right through late spring. So while the rhubarb in my area is only a few inches tall, the asparagus isn’t in, I’m enjoying this! It’s a bit lighter and more spring-like than many Shaved Salads.
When my son was a teenager and became interested in working out, he immediately “sparked” to the idea of “energy” bars! He’s not alone; energy bars are a huge industry, many full of heavily processed ingredients. A black mark in my book. That they’re expensive is a double damn. That so many present as healthy when they’re way over the top in calories? Well, that’s a triple damn! Why not just have a piece of cake and be done with it!!
Fregolata – sounds fancy, doesn’t it? I love the way the word rolls off the tongue. I find myself saying it in an accent as I make it. This looks fancy, too, because it is made in a 10 inch tart pan. And it’s divine…