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.
Did your Mom ever toss together that old-fashioned brown sugar syrup when there wasn’t any maple syrup in the house? Mine sure did, and so did I, for my kids. This Pear Brown Sugar Caramel Syrup is a lot like that only taken to the next level.
Before summer comes and while you’re still craving something heartwarming, make this Instant Pot Korean Beef. You’re gonna love everything about it. Your family is gonna love it. Your friends are gonna love it. And you’re gonna feel like a veritable god or goddess of the Instant Pot.
When I was a child way back when there were dinosaurs, we used to have something we called “snack cake.” They were always small, simple cakes, and always unfrosted. They were the kind of cake that might be tossed out for after school snacks, sturdy enough to pick up and eat and perfect on their own with no embellishment. That’s what this Quick Old-Fashioned Pear Cake reminds me of.
Is it just me or is Korean food trending, now? It’s hard to tell sometimes because when I crave sumpin’, I seem to see it everywhere! I’m blaming Momofuku. I keep hearing so much about the restaurants and books and owner/chef David Chang. And of course, I’m talking here, in the US, not in Korea where I assume Korean food is always trending! I hope I’m going to add to that trend with this marvelous Bulgogi Korean Beef.