Do you ever do that thing where you buy just one (read: 10) too many bananas and they are all perfectly ripe (or a bit overripe) at the same time? Yes? Me too. Usually they go into the base of granola, which, as we know, is a hot commodity in these parts. But I already had granola, and I wanted something different. And pretty. Something I could put into the darling little paper cups that have been sitting on top of my shelves for months. Muffins would do the trick!…
A slow cooker is one kitchen appliance that I never owned, nor thought I would ever need, until this month’s #RecipeReDux. The challenge: make something in a slow cooker that is not the requisite casserole-type dish. This wasn’t really a problem for me, as I had never used a slow cooker, and as such, don’t have a repertoire of slow cooker meals that, I suppose, someone more versed in slow cookery, does have.
I just went with the seasons here. I’ve been eating an awful lot of apple butter lately. More than my grocery bill would care to admit. Justin and I also went apple (and beet!) picking recently, and the refrigerator was full to the brim. While eating apples in their natural state is lovely, it’s much more fun to transform them into something completely different….
Granola. Some people love it, others could do without it completely. In our kitchen, granola gets a lot of love. I make it so often that I rarely ever use a recipe - I just throw whatever I have into a bowl until it reaches the right consistency and bake away. I’ve come up with a solid formula that produces stellar results for a healthier version of what most would consider a “classic” granola. Recently, though, I was feeling inspired to change up my usual oat-based granola and put some new ingredients into the mix….