I know that Thanksgiving is over and everyone is already over turkey and pumpkin, and is consumed with the Christmas season. Well, tough. The calendar says it is still November, so I reserve the right to post fall recipes.
I can't say for sure, but I imagine that pumpkin and apple have a bit of a rivalry going. They are both classic fall flavors. I have to think that apple nation feels slighted every time someone bakes a pumpkin pie, and pumpkins every where suffer from a bruised ego with every apple crisp enjoyed hot out of the oven. But I am here today to bring these two together. Pumpkin and apple can finally be friends with these delicious, satisfying, and made-over pumpkin apple muffins!
As foodies around America slowly digest their turkey, stuffing, and pumpkin pie, it is time to officially kick off Christmas cookie season! If you're like me, you've been waiting all year to show off your best cookie creations. And if you haven't added biscotti to your Christmas cookie repertoire, now is the time!
I know biscotti sounds and looks fancy, but that's what makes it the perfect cookie for your next cookie exchange, or just to share with someone to say "thanks" this holiday season. I promise it's not hard to make. I have made biscotti several times, and it has impressed every time. I'm no fancy pastry chef. And I didn't stay at a Holiday Inn Express last night. It really is easier than you might think! If you've been putting off trying biscotti because you haven't found the recipe that just knocks your socks off, this is it. Have you ever had triple chocolate anything that wasn't amazing? I didn't think so!
Are you ready for some turkey? Bust out those stretchy pants, because tomorrow is Thanksgiving. Not that I condone overeating. Let's be honest. Most of America is getting ready to gorge themselves with turkey, stuffing, cranberry sauce, green bean casserole, mashed potatoes, yams, pie, etc, etc, etc. Oh yeah, and bread. Fresh dinner rolls are a tradition for many families on Thanksgiving. But this year, challenge tradition with these amazing cornbread biscuits.
I love cornbread (you have to try my favorite low fat cornbread!), but I never even thought of making cornbread biscuits until I saw this recipe in Cook's Country. I was intrigued. And because the recipe came from America's Test Kitchen, I knew it was going to turn out great. In my experience, biscuits can be finicky, and I've had my share of miscues (most recently, last weekend). But these biscuits were perfect. Tall, flaky, buttery, with a great cornmeal taste.
This pumpkin dip has me speechless. I have been racking my brain trying to come up with something perfect to say about it. I'm blank. I guess all I can say is that I absolutely love it! I first came across pumpkin dip last Christmas while at an in-law's house. I'm not sure how long pumpkin dip has been a thing, and why I had never had it before, but this year I am thankful that pumpkin dip is in my life!
I was amazed with how awesome this dip was the first trip I took through the food line where we first met. It was served with Teddy Grahams, and made sort of a bite-sized pumpkin pie with each dip. I'm don't know how many times I went back to that table and got "one more" dip. But I'm pretty sure that if I did know I would be too embarrassed to tell you anyway! Trust me. You have to make this dip!
I love butter pecan. I love waffles. I love maple syrup. It really was only a matter of time before I put it all together for a breakfast I would absolutely adore. I just can't believe it has taken me this long! Butter pecan is one of my favorite ice cream flavors. And I can only imagine what butter pecan ice cream would be like with the addition of maple flavor. The combination was just meant to be!
When I found a recipe for butter pecan waffles, I knew I had to make it. Finally, I could add maple to butter pecan in a socially acceptable manor. And not only could I combine some of my favorite flavors, but I could adapt it to be healthier. Because let's face it, no matter how delicious butter pecan ice cream drenched in maple syrup would be, it isn't exactly waistline friendly!
Few things are more comforting in the fall than pumpkin and oatmeal. Of course, pumpkin is the flavor of the month. But there is something about the heartiness of oatmeal that just makes you feel good. And everyone knows that few things make people happier than cookies. So what do you get when you take an oatmeal cookie and mix in some pumpkin and spice goodness? The ultimate fall treat!
These pumpkin oatmeal cookies are everything you could hope for this time of year. They are soft and fluffy with a slight chew due to the oatmeal and some crunch from chopped pecans. The addition of pumpkin and its spice friends, cinnamon and cloves, make these cookies a perfect palate pleasing, spirit warming, autumn goodie! They kind of taste like pumpkin pie disguised as a cookie.
In case you haven't noticed, I love to start my weekends off deliciously with a scrumptious (usually carb-o-rific) breakfast. I love experimenting with my breakfasts and trying new things each week. The only thing I don't love about it is deciding what to make. I have too many choices. Pancakes, waffles, French toast, scones, muffins...how does a girl decide?
Fortunately, many moons ago I read an post on Tasty Kitchen about French toast made by dipping bread into pancake batter. I saved that little gem, knowing that it was perfect for someone indecisive like me. While I usually make pretty boring French toast when I have some sandwich bread I need to get rid of, I found myself last weekend with some leftover French bread I needed to use. And I decided to make a more adventurous French toast. Then I remembered this fantastic combination of French toast and pancakes. Two of my favorites in one fantastic meal! I knew this was going to be great!
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