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Double-Ginger Gingerbread Granola

December 9, 2013 by Erica

Double-Ginger Gingerbread Granola

It’s been a while since we talked about granola… so let’s make today about my favorite crunchy snack.

Granola is one of my biggest food weaknesses. If it’s visible in my apartment, I want to be eating it. That is great when it comes to things like dreaming up new granola flavors to make for you! Not so great when I have several test batches of said granola sitting around the kitchen all weekend. They may as well be tapping me on the shoulder, begging to be eaten.

These are the kinds of problems I have in my life. Remember Friday’s post about feeling lucky? Mmm hmm.

Double-Ginger Gingerbread Granola

This is not your bland garden-variety granola. Two types of ginger (ground and crystallized!) pack some serious zing. I would go so far as to say that you must love ginger to enjoy this granola. If you don’t? More for the rest of us, as my mom would say. (And Mom loves ginger.)

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Roasted Garlic and Truffle White Bean Spread

December 6, 2013 by Erica

Roasted Garlic and Truffle White Bean Spread

Can you handle some mushy talk today before we get to the food? I hope so… and if not, just skip down to the recipe!

Today I am feeling unbelievably lucky. Lucky to somehow have such an amazing man in my life, to have such wonderful, caring and generous parents, and just generally to have the deck stacked in my favor. I’m not sure how I ended up with so much, but I am so very thankful. It’s easy to take all the wonderful people and things in my life for granted, and I do that too often, but today I am just feeling an overwhelming sense of gratitude. I am not sure how I’ll ever live up to it all!

I guess in the meantime I will just make everyone lots of food. Sometimes even reeeally good food.

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Sherry-Dijon Roasted Brussels Sprouts and Onions

December 4, 2013 by Erica

Thank you so much for all your sweet comments on Monday’s post! They mean so much. Nate and I could not be happier. Life is good!

I hadn’t counted on starting wedding planning quite so early, but venues book up fast! We had to start looking if we wanted any chance of getting married in 2014… and we may have found a place! Fingers crossed, but I think we will be getting married next fall. Hooray!

I wasn’t really looking forward to all the planning – I usually procrastinate this kind of thing until I’m completely dreading it. Luckily I have my mom, who so far is the world’s best wedding planner. How I would plan this thing without her, I have no idea. It turns out wedding planning is a ton of fun when someone else is doing all the work!

I hope you’ll put up with occasional wedding talk on here. I am slightly worried I’m not going to be able to talk about anything else for the next 10 months.

And this is the part when I transition seamlessly from wedding talk to Brussels sprouts.

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Pecan Pie Rice Krispie Treats (Vegan)

November 29, 2013 by Erica

Pecan Pie Rice Krispie Treats (Vegan)

Happy day after Thanksgiving! I made you pie… kind of. Rice Krispie treat pie?

I’m sharing this recipe with you today not so much because I think you have a Rice Krispie treat craving (you probably don’t), but because if you made pecan pie for yesterday, you probably have most of these ingredients already. And if you try to shove that half bottle of corn syrup back in your overcrowded cabinet, something else – probably something stinky, sticky and dark colored, and in a glass bottle, because that’s how these things work – is going to come shooting out and explode all over your counter. Not to mention that next time you go to make a pecan pie, you will definitely have forgotten that you already have the corn syrup, and you’ll buy another bottle, use half of that one, and then try to wedge it into your cabinet as well. Not that I’m speaking from experience or anything… and please don’t count the half bottles of corn syrup in my cabinet.

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Pumpkin Maple Pecan Bourbon Ice Cream (Vegan)

November 25, 2013 by Erica

It finally happened – I reunited with my ice cream maker!

It’s been a few months since we painfully broke off our summer romance. But pumpkin season seemed like a pretty good excuse for another little fling.

Now, I’m not so sure that today is the day for recipes. I mean, do you already have your Thanksgiving menu planned? Probably. And I, for one, will not be cooking anything too adventurous between now and then. However, I thought this might be my last chance to share something pumpkin-related with you in 2013, so I just couldn’t resist. This recipe is too good to stash away for a year!

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