|
Call it what you will, autumn or fall, it is by far my favorite season. I love to get out the cozy sweaters, extra blankets and snuggle by the fire. My girls are super excited for the leaves to fall so we can jump in them. And, of course, Halloween is just around the corner. Autumn is the best time of year to bring out the crock-pot and start making yummy soups. I don't know that there is much better than a steamy hot bowl of something delicious, a fresh, crusty baguette, and creamy, smooth real butter. I'm in heaven!  Autumn is also the best season for squash. The other day we picked up a small-ish butternut and a small acorn squash for this soup, but there are so many varieties available these days. How many can you name?  1. Kabocha (Japanese for squash) 2. Butternut 3. Red Kabocha 4. Carnival 5. Sugar pumpkin - your best choice for REAL pumpkin puree! Roast, mash and you're ready! 6. Sweet Dumpling 7. Spaghetti 8. Blue Hubbard 9. Delicata 10. Red Kuri 11. Buttercup 12. Acorn Aside from the spaghetti squash and sugar pumpkin, just about any of these would make a great soup. Some have a more nutty flavor, some are more mellow and sweet. I highly recommend you bring home a variety you haven't tried before and experiment!  This is the ultimate crock-pot soup. It is so easy, it's crazy. I'm a bit smitten with it to be honest. It's the perfect creamy, coconut-y, warming, flavorful soup. It's also crazy easy to change it up a bit, too. It takes a bit of peeling and chopping to prep, but once that's done, leave it on low and let it go! Some recipes call for roasting a squash first, which definitely makes it easier to scoop out the good stuff. I wanted to save some time and opted to peel the squash instead. A regular vegetable peeler works just fine. Then chop into smaller chunks, add your onion, coconut oil, and your bone broth, salt and pep, cover and walk away for a while. Take a mug of tea or mulled wine, read a book, play in the leaves with your kids, whatever feels fall-ish to you.  After a few hours the squash will be all nice and soft. Here's where I break out the immersion blender. I inherited this from my mom, and along with her 1970's Sunbeam food processor, it's one of my favorite kitchen tools. If you don't have one of these, transfer the mixture to a regular blender and blend until smooth. This basic soup is such a simple, hearty, healthy soup you might want to make a big batch and freeze some for those nights you need a quick dinner at the ready.  Ingredients 1 Tbsp coconut oil 1 small butternut squash, peeled and chopped 1 small acorn squash, peeled and chopped 1 small red onion, peel and chopped 2 cups bone broth (or vegetable) 1 can coconut milk (I prefer full fat) Salt and Pepper to taste Method
Garnishes
Tweaks
If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag it #nealeythereeo on Instagram! I’d love to see what you come up with.
0 Comments
Ah homemade granola. It's a tough one to get exactly how you want it. There a million recipes out there on the web and in cookbooks, and many great options in the stores. I've tried different toasting times and temperatures, varied the ingredients, and I think I've finally found a recipe that I love, and three ways to tweak it! I like granola that is a little more chunky, that has some clusters to it, not just loose oats. These recipes have that. They are pretty dang tasty!  Basic granola recipe 3 cups rolled oats (gluten free if you need) 3 Tbsp ground flax seeds 3 Tbsp coconut oil 3 tbsp honey or maple syrup pinch of sea salt, colored if you've got it Method
Tweak #1: Apple Spice Granola To the basic recipe above add:
Tweak #2: Pumpkin Spice Granola (PSG) To the basic recipe above add:
Tweak #3 Banana Granola
 I think my new favorite way to eat granola is with a simple chia pudding and vanilla whole milk yogurt, sometime I add some fresh fruit as well. It is just as tasty with milk or any nut milk! I can pop this in a snack bag and munch on it when we're out and about, and I'm thinking it could even be combined with dates to create a nice bar, though I haven't tried that yet. I will have to keep you posted! How do you do your granola? I love traveling. It's something that has always been a need for me, not just a want. My first international trip was to the Bahamas when I was 16, thanks to my mom. Since then, I've circumnavigated the globe. To date, I've visited 26 countries and counting. I love the adventure of it, exploring new places, trying new foods, meeting new people. Now I love taking our girls on those adventures, seeing them make sense of the world and the things they encounter. What does that have to do with chia pudding? Well, when you're traveling, you make modifications. You probably eat out a lot more. We ate out a lot in England, especially in London. Being out and about most of the day meant looking for easy to access options that our girls would actually eat, and were relatively healthy. Now, our chickadees aren't super picky, but some of our choices didn't go over as well as planned. That's ok. They don't have to like, but they do have to try it! Usually when you're traveling you don't have a kitchen, let alone your regular staples. There is something absolutely lovely about coming back home, especially to my kitchen. We spend a lot of time there. Whenever people are over or we have some sort of get together, it seems we always end up there. It's probably my favorite part of our home. I suppose it helps that I love to cook and create new tasty things. Now that we are back to our own kitchen, I get to be creative again. I also get to eat a bit more healthy. So, now that I'm somewhat back to my own timezone, it's time for chia pudding!  This recipe is super easy to adapt based on seasonally available fruit, what you prefer for nut butters, and other mix-ins.
Simple Chia Pudding
Plum, strawberry and coconut compote
Optional add-ins
Prepare your chia pudding:
Seriously, I could eat this all day. It's that good. It's filling enough to tide me over until lunch. A smaller version would be great for a healthy snack, or even a dessert! How do you like your chia? Comment and share with us! Last week we got our first delivery from door-to-door organics. Before moving to Colorado we never had any auto-shipped anything. But, times are a-changing and if you have kids, you know the struggle. It's really not possible to just pop in get something from the grocery store. Sometimes it's not worth the good fight, the obligatory cookie sample, or the 15 other items that end up in your cart and you don't notice until you're checking out! We already get our milk delivered from Longmont Dairy, and I get my monthly shipment of essential oils, supplements and hair care products from doTERRA. We got started with Longmont Dairy because our neighbors were using them. For a while we just hopped on their order, but after a while we realized we were hopping on so much it just made sense to get our own. I started with doTERRA long before that and love that holistic health options arrive at my door. So, when my friend Alissa mentioned door-to-door organics, I thought why not? Our first shipment arrived last Tuesday and looked liked this.  I chose the Bitty Mixed Box, since I just wanted to try it out for now. It's $19.95 for the box, plus $5 flat-rate delivery. The Bitty Box is good for 1-2 people. Other options include a Small Box (for a couple that cooks often or 3-4 people) Medium Box (for a fruit and veggie-lovin' family of 4) or the Large Box (perfect for a family of vegetarians or a party). Since I've been on my own with the girls while my hubby is overseas for work, Bitty sounded just right! When we are all back in one place together, we might upgrade to the Small Mixed Box. The box comes cold packed like this.  As you unpack, you keep hold of the ice packs and packaging materials. When the next shipment comes, they will take the old box, as well as the ice packs, and recycle everything for you! Here is a view of our delivery this week. We got 4 purple plums, a bunch of bananas, 2 yellow squash, 2 large zucchini, two large bunchs of broccoli, a carton of cherry tomatoes, a large cucumber and three, smaller, pickle-style cukes. Two of the plums were promptly eaten by my littles lovelies! I like that the boxes are so flexible, and not only in size. You can choose whether you'd like just fruit, just veggies, or a mixed box. You can also substitute up to five items in your box the night before your order ships! This is great because I like to plan my weekly meals, and this way I can make sure to get what I need, or find recipes on door-to-door organics that fit what I'm getting. I can also make sure we only get things we will actually eat. I've been a member of a CSA before and, while I liked the idea of it, when I received a hug box of nothing but squash, well lets just say a gal can only eat so much squash so many ways!
If you haven't tried door-to-door and like the idea of auto-shipped organic fruit and veg, hit me up for a referral e-mail. We can both get $15 off our order! Also, share your favorite zucchini or squash recipe. I'm looking for new ideas :) Ahh freezer meals. I was introduced to the freezer-meal-making party by a good friend, Steph, back in Minnesota. She is a rep for Wildtree, and hosted a fun afternoon of prepping, slicing, mixing, bagging and chatting for a bunch of us. It was an adventure from beginning to end for me. I have never purchased so much meat in my life! Gotta love Costco for that. Another girlfriend and I went in together and split the cost of the meat. I picked everything up and then began the task of prepping. Boy, I'm glad I'm not a butcher. It took me a good few hours to divide up everything and prep all the bags.  But it was definitely a good introduction to freezer meal prep! I've since found a plethora of freezer meal recipes and links on Pintrest and other blogs. Now, freezer meals might not be for everyone. I really love to cook fresh, live food, but sometimes we are out and about, or I've just not planned well, or I'm just lazy. I think freezer meals are great for:
Some things freeze well and some thing don't. I tend to only freeze meats and sauces. I like to chop my veg and prep it, but leave it in the fridge until I'm ready for it rather than freeze it. Most vegetables will get rather mushy when thawed and that ruins it for me. Also, egg-based sauces can sometimes separate and then curdle when thawed, so be mindful of that. I tend not to make a ton of cream or dairy-sauces, but be forewarned those can sometimes get a bit watery when thawed. I love to use gallon Ziplock bags for my freezer meals. They are super easy to fill (just put them in a large bowl or container), can more flexibly lay flat in the freezer, and are easy to label. Labeling makes life so much easier! I always write what it is, how to cook it, and what I need to add to it fresh, as well as any sides I like to make with it. I also love to use my essential oils in the kitchen, so I tweaked some of the recipes to utilize them. These are the ones I've liked the most thus far. If you don't have essential oils, you can definitely use dried or fresh herbs, you'll just need to tweak the amounts. If you are interested in trying out the essential oils I use, send me a request and I'll pop some in the mail for ya!  Coconut Lemongrass Chicken Soup 1 1/2 lbs chicken breasts cut into bite size pieces 1/2 cup yellow onion chopped 1/2 each red, yellow and orange bell pepper chopped 2 cups chicken broth 1 can coconut milk, unsweetened 1 Tbsp fresh lime juice 1-2 Tbsp green curry paste Chopped cilantro - garnish 2 drops Ginger essential oil (or fresh ginger grated) 3 drops Lemongrass essential oil (or fresh lemongrass) 2 drops Cilantro essential oil (or fresh cilantro chopped) 2 drops Lime essential oils (optional) Fresh basil for garnish (optional) Method
You can serve this over rice or simply eat it as a soup with some yummy naan bread.  Mediterranean Grilled Pork Chops 4 pork chops, bone in or out 2-3 tablespoons olive oil 1 tablespoon minced garlic 4 drops Lemon essential oil 1 drops Oregano essential oil Juice of half a fresh lemon Method
This is great with couscous and some grilled zucchini and yellow squash. Add in some kalamata olives, fresh tomato and feta cheese and you've got yourself a winner! Another great side dish with this is a carrot red pepper puree. Roast two red peppers, then peel. Boil carrots until soft. Add carrots, red pepper, handful of cilantro, glug of balsimc vinegar, salt and pepper and blend until smooth. So delish!  Lemongrass Beef and Broccoli 1 1/2 lbs flank steak sliced into bitesize pieces 2-3 tablespoons olive oil 1/2 tablespoon minced garlic 3/4 cup soy sauce 2 Tablespoons cornstarch 2 drops Lemongrass essential oil Head of broccoli separated 1 cup grated carrots Sliced green onion Method
Serve over rice, udon noodles, or rice vermicelli!  Slow cooker pulled pork sandwiches + Grilled sweet potato wedges 1 pork loin (2-2.5 lbs) 1 sweet onion, sliced 1/2 tablespoon minced garlic One bottle BBQ sauce of choice (We like Annie's Naturals Organic Smokey Maple) 1-2 Large sweet potato Olive oil 1-2 drops Rosemary essential oil Salytand Peppper Sandwich buns Method
Got a favorite slow cooker or Freezer meal recipe? Comment below and add a link if you've got one! I'm always on the lookout for new meals. We try to eat meatless meals a few times a week. Sometimes it's easy for me. Sometimes it's more difficult. I'm not really sure why that is. Some weeks the ideas are flowing and the menu plans itself. The next week I'm stuck on quesadillas and something with sausage.  This week I'm on roll and this dish is one my mother-in-law would love, which is great because she'll be here soon! She is a lover of all things goat cheese. If we are out, and I have to order for her some reason, I'm pretty golden if I get a dish with goat cheese. I can't blame her, it's good stuff! I also thought that this would be a good dish for my girls for two reasons: 1) it's got marinara sauce, and 2) it's cheesy. Normally that's a winning combination for them! I keep putting new things like goat cheese, or old things prepared in a new way, like mushrooms and spinach, on their plates. Daniel Tiger chimes in a lot at our kitchen table. "You gotta try a new food cuz it might taste goo-ood!" And I feel like I read somewhere that it takes X amount of times for a child to try something new before they will actually eat it. So, I keep trying! I started with polenta, since my girls both really like couscous. It's kinda couscous-y, but creamier, right? I love the Red Mill brand of grains, and this was really easy to make. I used bone broth along with water to prepare the polenta. Have a lid handy because this likes to spit! Once it was nice and creamy, about 15-20 minutes, I took it off the heat and added in some fontina cheese. Normally, polenta calls for parmesan, but I wanted to try something different.  I had purchased a bunch of mushrooms and was ready to toss them all in the pan when Julia Child's voice rang in my head. "Don't crowd the mushrooms!" Anyone else a Julie and Julia junkie? I LOVE that movie. Seriously, it made me check out Julia's Mastering the Art of French Cooking and read it, like a real book. It's a good read. Every time I cook with mushrooms I hear her joyous, warbly voice. So, the reason you don't crowd the mushrooms? They don't cook properly. Because mushrooms contain so much water, they need space for the moisture to evaporate and escape without causing the mushrooms to steam. This goes for any water-heavy food like zucchini or eggplant. I sauteed the mushrooms in butter (butter is always better!) and then added in garlic and a spinach/kale mix. Once it was close to wilted, a glug of balsamic vinegar helped to create a nice glaze.  To add some protein, I made some fried eggs. Eggs are kind of a bone of contention with my oldest. She thinks she doesn't like them. My youngest will eat them any which way with gusto. But then, Stinkerbelle eats pretty much anything with gusto lately it seems. My little bird, not so much. I'm not sure when the pickiness started, but it's in high gear some days. I keep telling her that there are so many ways to make eggs, there is bound to be an egg she'll eat. Today we found it! Well, not all of it, but it turns out she loves a good fried yolk. The white she pushed around on her plate, but the "yeyo" part received an, "I love this mom! You need to make eggs like more often!" Right on! The last "cooking" step is sauce. Now, I'm not quite so prepared that I've made my own marinara sauce and jarred it ahead of time, so I pulled out some Newman's Own. It was seriously good. Heat it separately on the stove and you're good to go! Assemble everything in your bowl and top with a dash of good black pepper and some splotches of goat cheese. Can I get a yum yum? I never used to use plates with separate compartments. Sometimes though, especially when serving my girls something they've never tried before, I find it helps to keep the new-new stuff away from the I'll-eat-that stuff. That way I know they are going to eat something. And like I said, with gusto! Although the mushrooms didn't exactly stay in her mouth, at least they made it there ;)  What's your favorite goat cheese recipe or way to eat it? Share!
If you grew up in the Midwest, you probably went picking at some point. We used to go cherry picking in Door County. I'm a huge fan of pick-your-own kinds of places. We would go to pick our own cherries, apples, blueberries, and strawberries, pick the best pumpkin at the patch, and even chop down our own Christmas tree. Those memories are fabulous ones for me. I loved eating too many apples, watching them tumble through the washer/sorter machine, tasting the cider and going on wagon rides. My girls loved bundling up warm to search through the snow and pick the perfect tree, exploring the teepee, drinking hot chocolate and the smell of pine at Krueger's.  Yes, those bags are full of tart, Door County cherries. LOVE THEM! Now, cherries do not grow well here in Colorado. Nor do apples I learned last fall when I thought I'd take my girls apple picking. And Christmas trees? Those are shipped in from....Michigan! and Minnesota! and Washington state! Sigh, so it goes I guess. There's a reason we don't grow pineapples in Wisconsin, right? I am looking forward to peach season here, though. I hear the green chiles are fantastic, too, though I'm not sure about a pick-your-own pepper adventure just yet ;)  Instead of picking our own, we bought our cherries at the super market. Lush, sweet cherries, just right for baking something yummy. And, since we had some time on our hands this afternoon, that exactly what we did. I pulled my new handy dandy pitter and brought over the stool and extra chair. My littles love to help me cook. They are excellent mixers and taste-testers, as you can see.  Since moving to Colorado, I find that I have to watch my oven more closely. The main factor affecting baking here is the low pressure that results from the higher altitude. It leads to lower boiling points, faster evaporation and rapid rising. In addition, the low humidity can dry ingredients out, resulting in a dry texture and crumbly bread or muffin. I found three basic adjustments for high-altitude baking: reduce the leavening agent (baking soda or baking powder), reduce the sugar, and increase the liquid. One or all of these things may be needed to adjust a sea level recipe successfully. Now, I'm not sure exactly what altitude most cookbooks are written for. However, since the temperature for baking above 3500 feet should be 25 degrees HIGHER than at sea level, and baking times are therefore shorter, you may want to try your oven at 375/350 and bake for 20-25 minutes if you're not in the mountains. (source) Here's our yummy Cherry Pecan Cacao muffins for you. Kid tested, mummy approved!  Recipe adapted from Megan McBride Conte's yummy pumpkin chocolate chip muffins Ingredients
Method
 How do you like your cherries? Please share with us! Last week my hubby was traveling, again, for work. At first it was tough, especially when our second little one came into the picture. I freaked out a bit thinking it would be too much for me to handle all by myself. Looking back, it wasn't, but it sure felt like it at the time! Now though, I like to think I've got the hang of it. Our girls are a bit older and we've got the routine down. For him though, it can be tough, especially to eat well when he's eating out all the time, often with clients and sometimes with friends he hasn't seen for a while. Before he came home I got a text saying "Too many burgers and pizza! Need some vegetables!" So I hopped on the ol' interweb and started searching for yummy veggie recipes that I thought our girls might actually like, too. That can be a tough one. Not that our girls don't like their veg, they do. It's just that sometimes, new recipes or flavors can be hit or miss. If you're a mom, or a dad, with littles you feel me on this one! I came across what looked like a great recipe for black bean and mushroom burgers. I've tried a few of these in my kitchen. Some are good, some are kinda meh. This one, though, this one... Lets just say DELISH!  I wanted to pack as many veggies into this as I could and still maintain a great flavor and consistency. Those two tend to be the biggest issue with veggie burgers. They can come out either too crumbly, too soggy, or flavorless. I had some broccoli, carrots, spinach, onion, garlic so it all went in. I also got some sliced portabello mushrooms for this one, since they tend to be more meaty, hold up nicely, and are just darn good.  Yes, I should totally just buy dried beans and soak them overnight. I know, I've tried that. There is something about opening a can that is just so much easier! I am going to try to get better at the soaking/cooking though, because many of the canned goods we purchase have BPA and other chemicals in the plastic epoxy lining of the can. Don't need those in my burgers! And yes, that is broccoli you see there. I never thought about adding broccoli to a burger before, but why not? In order to bind any bean-based burger together, I've found it really helps to mash at least half, if not all, of the beans. I had to throw this together pretty quickly since I was trying to prepare it before I left for a Ballet Phyisque class I'm trying out this week. If you haven't tried a barre class yet, holy moly! Every muscle in my body is sore! Good thing I went to town mashing before the class and not after!  Other good binders are eggs, or a flax egg if you don't eat eggs, and bread crumbs or panko. And of course, add some spices! Salt, pepper, cumin, whatever you like, but don't skimp. These turned out so good, I ate two, as did my husband. The girls? Well, they tried it, bless them, and initially the consensus was good...then they weren't so sure. We'll definitely try them again, though, maybe even on the grill next time! And, these were great heated up for lunch the next day. You could prep a bunch, cook them, and freeze for later as well. They were perfectly crispy on the outside and fully cooked on the inside without being soggy. Oh my yummy!  Recipe adapted from thekitchenwhisperer.net Ingredients:
Method
 The picture above is the kids version. I made some grilled asparagus to go along with this and keep it completely veggie. I also whipped up some mayo with jalapeno hot sauce, because we were out of Sriracha, and it was the perfect amount of heat to add to the burger. Seriously, you will love these. And if you bring to work with your for lunch, your friends will want some. They are THAT good! If you don't want to go completely meatless, you can swap out 2 of the eggs and all the panko for about a pound of ground bison or ground beef. Keep an egg in there to make sure it keeps it shape, especially if you put these on the grill. So, what do you like to put on top of your veggie burger? Leave us a comment and let us know! So I recently started experimenting with cardamom. If you haven't tried it, or think you haven't, then you probably didn't know you were eating some in that Indian take out you ordered. Or maybe you had a hint of it in the Middle Eastern dishes you tried. It's often used to flavor meat and vegetable dishes, coffee, teas, and baked goods. It is a main ingredient in garam masala and masala chai. It gives Arabic and Turkish coffee their unique flavor. Cardamom is a member of the ginger family and we use its seed pods for flavoring. It's native to Southeast Asia, but due to cultivation, currently the largest producer of cardamom in the world at the moment is Guatemala. It takes about three years of growth to produce the capsules containing the seeds. These are harvested, dried in the sun, and sorted according to color: green, black or white. The taste of it is strong, unique, with an intensely aromatic scent. The scent, and the flavor, tends to be warm and smokey, yet citrus-y or lemony, with an odd sweetness to it. It's usually sold in pods as the seeds then keep their scent and flavor longer than ground cardamom. It's also really good for your health. According to mercola.com, due to its composition, cardamom contains a high dose of manganese, has been used as an antidepressant, can improve circulation, can support gastrointestinal disorders, and can support your respiratory system. Not too shabby for a little seed pod. It also tastes really good in chocolate. I was going to a friends place tonight and wanted to bring something made with cardamom. I had recently purchased cardamom essential oil and wanted to try it out in something yummy that felt holiday-ish, wasn't too heavy, and was easy to munch without much mess. Hello popcorn. Meet dark chocolate. Ingredients
 1. Pop your corn. Don't buy pre-popped corn. It's just not as good. Use medium heat to ensure no burning and give your pot a shake now and then so it heats and pops evenly. 2. Melt your dark choc chips over a double boiler or in the microwave in short 20-30 second bursts. Stir to ensure it's melted and mixed in. Add in your drops of cardamom and tangerine and mix.  3. Lay down some wax paper on a cookie sheet or counter top. I had a little helper, so the cookie sheet came in handy to keep things contained. 4. Spread the popcorn over the was paper and, using your spoon, drizzle the chocolatey goodness over the top. My little bird got pretty good at the drizzle and didn't lick the spoon once!  5. You can pop the pan in the fridge for a few minutes to let the chocolate set or, seeing it's December, just put it outside for a few minutes instead!  Break up any big clumps as needed and then store it in an airtight container, or just eat it all right away cuz it's just that dang yummy. Keep reminding yourself of all the good health benefits of cardamom while you're at it. I also made another batch of a blend of peppermint and clove essential oils. That was just as delicious. You could add in nuts, flaked coconut or myriad other options, but the popcorn, dark chocolate, cardamom and tangerine mixture was just right for us today. Tried it? Liked it? Tweaked it? Let us know! Are you a toast and eggs kind of person? I'm not. Especially runny eggs. There is something about that gooey, yellow yolk oozing out that I can't stand. Watching someone dip their toast in it and then actually, physically put it in their mouth is to me what crunching an apple is to my husband's ears. If you like your eggs runny, I'm not judging. We've all got our preferences. I tend to like mine baked...in something delicious...that I can put maple syrup on! Enter baked french toast. I first discovered this beauty when some first-time mommy friends and I got together for a bring-your-own-baby brunch. Then our kiddos were less than a year old. Now they are all three and a half! Over the past three years I've tweaked it, added to it, and changed it up all kinds a ways. But this one is my favorite...for now.  Now, my dad is quite particular about instructions. He likes to tell me that he used to have to read them in the wee hours of the morning at his former job, so they had to be good. He's since retired and has a lot more time on his hands...to read my blog...and give me some constructive criticism. Here's hoping I live up to his standards! recipe adapted from thepioneerwoman.com Ingredients French toast
Instructions 1. Butter your baking dish. I use a small rectangular pan or a square 9 x 9. Tear your bread into chunks, or cut into more evenly sized pieces, and spread over the pan.  2. In a separate bowl, mix together your eggs, milk, cream, sugar and essential oils or zest/cinnamon. Pour over the bread, cover and pop it in the fridge overnight to soak in all the goodness. 3. In a small bowl, place your topping ingredients, butter last. Using a pastry cutter or two knives, mix together until it gets crumbly. Transfer to a ziplock bag and store in the fridge until the next day.  4. When you're ready to pop this deliciousness in the oven, preheat to 350. Spread your topping over the bread mixture and bake uncovered for 45-60 minutes. Serve with maple syrup or nothing at all because this is so moist and yummy, it doesn't really need help. Maybe a some fruit and a dollop of vanilla yogurt.  Tried it? Like it? Changed it up? Let me know
|
Archives
October 2016
Categories |
RSS Feed