Here’s a common scene at the grocery store: I walk down the nut butter aisle, excited to find what’s new and interesting. Something catching my eye. And inevitably, it’s the most expensive thing on the shelf. Sigh… I allow myself these purchases once in a while, but if I were to indulge every time I wanted to, I’d be broke.The funny thing is, a lot of these “specialty” spreads are made of relatively inexpensive ingredients. I recently found Naturally Nutty’s Pepita Sun Seed butter - an irresistible combination of pepitas, sunflower seeds, flax seeds, hemp seeds, and some lovely warming spices. Pepitas and sunflower seeds are some of the cheapest items I can find in the bulk bins at my local market, so I quickly decided that since I’d already spent ten dollars on the first jar, I’d save a bit of money and make my own!…
If you’re making your rounds in the virtual vegan potluck, I sure hope you’ve saved room as you near the end of the desserts. You’re in for a real treat here. Soft baked gingersnap cookies, done three ways: naked, chocolate dipped, and caramel covered.
Once I start with the gingerbread/gingersnaps/spiced desserts of any sort, I can’t stop until the season’s done. And even then I have a lot of trouble. There’s something so comforting about all those fall flavors wrapped up into a nice little bundle. Or a bowl. Preferably of piping hot oatmeal. Or cookies. The combination of earthy molasses and that ever-alluring blend of spices always keep me coming back for seconds. Or thirds….
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….