Allow me to introduce you to the thing you never knew your life was woefully incomplete without:
CARROT BUTTER.
Carrot butter has been on my to-cook list since the inception of this blog, and I can’t believe it’s taken me so long to bring it to you.
So let me tell you about it: it’s a rich puree of macademia nuts and cooked carrots, sweetened with maple syrup and flavored with vanilla.
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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.
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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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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I’d say it’s only right that we finish the week off with some chocolate – what do you think?
I hope we’re all in agreement. Say hello to these chewy, chocolaty clusters of cranberry-walnut goodness.
Here is the deal with these chocolate clusters: They are the cranberry-walnut version of the no-bake quinoa cookies I posted a few weeks ago. Basically, I liked those quinoa cookies wayyyy too much not to make a few more versions of them. And you guys seemed to like them, too! I knew I wanted a chewy, nutty version of those cookies, and after a bit of experimentation, I declared this simple combination of dried cranberries and toasted walnuts the clear winner.
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A year ago, I was a new blogger, trying to figure out how this whole blogging thing worked. Well, I am still trying to figure a lot of that out. The difference now is that there are a lot more people to witness it! Last year at this time, my family members were pretty much the only ones reading my blog or leaving comments on it. I loved them for it (still do!), but I can text them pictures of what I’m cooking anytime I want. And I do. No blog necessary.
Becky was one of the first people I didn’t know to start leaving comments on my blog. I was thrilled to find out she was another new blogger, and also kind of shocked. She seemed to really have it together! Almost a year later, we still follow each other’s blogs (and she still really has it together). And I’m excited to be throwing a surprise party today for her blog’s first birthday!
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