Posts Tagged ‘walnuts’
In case you live under a rock, it’s the day before Thanksgiving! I hope you have your menus planned and prepped or know what you are bringing to help supplement someone else’s feast. If you happen to still be hunting for the carbs, I highly suggest my Greek yogurt-rosemary dinner rolls or this bread. Because what’s more festive than cranberry bread?
Oh but there’s more than just cranberries in this gorgeous loaf. How about some crunchy walnuts, hearty oats, and the usual fall suspect of cinnamon? I knew that would catch your attention. Not only is this bread visually appealing, it will also satisfy your nose with its wonderful aromas. With a swipe of honey butter on top you may not even need dessert – but who am I kidding? Bring on the dessert to seal off this food celebration fit for a fat kid.
One year ago: Red Velvet Rice Krispie Treats
With Thanksgiving quickly approaching, everyone is planning recipes for a meal to feed the masses. But what about the people cooking for a small group of people or ::gasp:: just one of two? If you fall into the latter category then this apple crumble is for you. Although I easily devoured the entire thing in one (short) sitting, it could definitely satisfy two especially if you serve it a la mode.
I went ahead and topped it off with my new favorite ice cream- Graeter’s Salted Caramel. Seriously that stuff rocks my face off and made me enjoy this crumble even more than I thought possible.
Liquid Frozen gold, I’m telling you.
One year ago: Homemade Peanut Butter Hot Cocoa Mix
After making peanut butter baklava bars I immediately knew I wanted to try it out with pumpkin for the holidays. As much as I loved the peanut butter version, how could it not be just as good if not better with pumpkin? With the cinnamon, honey, and nuts floating around in there it was meant to be.
The result is what I imagine would happen if pumpkin pie and baklava got together and made babies. With a sugar cookie base, pumpkin-walnut filling, crispy fillo topping and completely coated in honey, it’s two deserts in one. As a bonus it’s easy to make and therefore should definitely make it for your upcoming festive gatherings.
As far as the job search is going, I have applied to many, but no hooks just yet. I just have to keep applying for those which interest me and I am qualified for and hope for the best. I probably should track down contact numbers to HR or whoever I can find to inquire about my applications. Unfortunately several to which I have applied explicitly say that calls are not welcome. Ugh… Thankfully I have a couple little projects to fiddle with in the lab to keep me busy in the meantime and will be resubmitting my paper now that I have finished addressing reviewers comments. Having that paper in press will definitely improve my CV!
Want to wake up to a warm bowl of fall? If you make this baked oatmeal that’s exactly what will happen. With fresh apple, oats, cinnamon, walnuts, and even apple cider you’ll be ready to navigate your way through a corn maze – or just get through another weekday. For an extra boost, serve it over some vanilla Greek yogurt or even apple cinnamon Greek yogurt! I don’t think it’s possible to be overloaded with apple-cinnamon in this situation.
In other news, I finally submitted my first job application yesterday for a senior research position in the Infectious Disease Department at Genentech. Somehow, not quite as nerve racking as sending my dissertation to my committee, but still up there. I was so involved in the application process that I forgot to eat lunch until nearly 3pm. Even better reason for me to wake up to a bowl of comforting, fall-flavored oatmeal!
I cannot recall if I mentioned this before, but September is Breakfast Month! You only have two days left to celebrate the most important meal of the day, so be sure to whip up these pancakes.
Using prepared whole-grain pancake mix, these pancakes are given a boost with chopped walnuts and are then topped with a brown sugar-Greek yogurt mixture and chopped apple. It’s a perfect single serving breakfast treat, but can be easily multiplied for more servings.
One year ago: Peanut Butter Cup Crunch Brownies
Only a few weeks ago, I discovered that not only did Heather “Cupcakes” Saffer of Dollop Gourmet win Cupcake Wars, but she is from my hometown Rochester, NY! We’ve already discussed how the next time I am back in town we need to bake cookies and, obviously, frost the crap out of them. After seeing her Ultimate Dude Cupcakes, I think we will be a dangerous duo and might need to wear elastic waist-band pants for this adventure.
But what does all this have to do with you? Well I am excited to have her posting here today for the finale of her cookbook blog tour for The Dollop Book of Frosting! I have a pre-release copy already and just from flipping through the recipes, it has exceeded my expectations. I love frosting but tend to stick to cream cheese or peanut butter frosting, however I think she has converted me. I had no idea there were so many uses and unique flavors for frosting!
And it gets even better because you have until Friday, September 20th to enter to win a grand prize package of frosting-related things and a signed copy of her cookbook. To find out how to enter, stick around and read what Heather has to share with you. Also, if you have any questions for her leave them in the comment section at the bottom of this post as she will be checking in throughout the day to respond.
One year ago: Loaded Baked Potato Dip
Hello Spiffy Cookie readers! (I love saying that.)
I’m Heather—frosting lover, Cupcake Wars winner (gotta hang onto that 15 minutes!), parenthesis over-user, and author of The Dollop Book of Frosting!
And the cookbook (and writing it) is what I’m here to talk to you about today.
First off, I want to throw Erin some super-thanks for having me as a guest blogger. She’s got her nose to the grindstone finishing up that dissertation so I’m happy to take a load off her writing schedule for today. Also, I’m honored to have the attention of her faithful readers (you!)!
If you haven’t heard of The Dollop Book of Frosting (it doesn’t hit store shelves until this Wednesday) then I’d like to inform you that it’s not your average frosting cookbook (is that even a thing?).
I mainly wrote The Dollop Book of Frosting to debunk the myth that frosting is just for cupcakes and cookies. Because it’s not. Not even kinda. Frosting is for everything. I think Erin would agree.
Writing a cookbook is a pretty intense experience so it helps to come up with a solid strategy before you start. One of my initial thoughts was that I needed to include a variety of flavors—pumpkin being one of them.
In all honesty, I’ve never understood the fall pumpkin craze. I love pumpkin but when we’re talking pumpkin coffee and pumpkin milkshakes all we’re really getting is pumpkin flavoring. When you’re craving pumpkin aren’t you craving real pumpkin? I know I am.
Which is why I decided to devise a Pumpkin Cream Cheese Frosting using real pumpkin.
But first a quick backstory—
In creating this very recipe for the cookbook I thought it would be neat to cut a whole pumpkin and bake and then puree the insides of it to add to the frosting. So fresh!
Well, either I wasn’t lifting enough weights back then or I bought an extra tough pumpkin because I couldn’t for the life of me cut through that thing; and I just about sliced my hand off in my efforts.
So I switched to canned pumpkin. But I swear it’s still real pumpkin—it’s just much safer to open.
And luckily it turned out so deliciously creamy, pumpkin-y, and fabulous!
I really hope you enjoy and use this Pumpkin Spice Cream Cheese Frosting and Pumpkin Pizza recipe this pumpkin season.
The decorate-your-own pizzas are a fantastic snack for your pumpkin carving parties and any leftover Pumpkin Spice Cream Cheese frosting can be used to fill pumpkin muffins, dip gingersnaps into, or serve atop pumpkin bread with a tall glass of pumpkin beer.
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Lately I can relate a bit too well to PhD comics with several strips related to writing a thesis and/or research papers. Whenever I feel as though there couldn’t possibly be any more edits to be found, somehow my mentor comes up with something drastic to change. Once I even had 3 other people read over it before handing it over to him. Monday he broke it to me that he wanted to put back a large chunk of data which we had removed in early April. Which by the way, I was never too keen on removing in the first place so I am actually glad to have it back, just did not enjoy reformatting all the figures and adding additional discussion about the results. Nevertheless, I sent him another draft to
scribble all over read yesterday. In the meantime, I am finishing up a couple little lab experiments and working on my second paper to be published and my dissertation intro.
And what’s the best thing for all that writing? Snacks! The more I write the less I seem to eat, because eating means to stop writing and therefore to stop whatever thought process I had going which can be difficult at times. Especially when it involves cooking at night for dinner. Tuesday night I found myself so immersed that 9 pm crept up on me before I realized I had not eaten anything since lunch. Such an occasion was saved by these homemade granola bars I had recently made. They are another variation of the no-bake granola bar recipe I have come to love so much using dried apples, chopped walnuts and a little cinnamon. If you want to get really crazy, make them with Peanut Butter & Co’s Cinnamon Raisin Swirl.
One year ago: Jalapeno Popper Stuffed Burgers
Memphis may be experiencing highs in the 80s and lows only in the 60s, but that doesn’t stop me from craving a warm breakfast. The great thing about this oatmeal/cereal is that you can prepare it the night before and then reheat it in the morning, complete with some great toppings. It even has some quinoa in it instead of just being all oats so it’s packed with extra protein. And by the way even if you are not a quinoa fan, it blends right in. Which got me to thinking, maybe I should try adding quinoa to granola bars?
In my opinion the best granola bars are the soft chewy ones, and after the no-bake peanut butter granola bars I made I wasn’t sure a granola bar could get any better. But after seeing Lindsay’s recipe for oatmeal cookie dough granola bar in her Cookie Dough Lover’s Cookbook, I decided that the granola bar base from the peanut butter bars were destined to be combined with cookie dough. And not just any cookie dough, but an oatmeal raisin cookie dough with Speculoos cookie butter mixed in. I even went so far as to mix the cookie butter into the granola bar base itself. They may not be the healthiest granola bars, but they taste just like an oatmeal raisin cookie but are better for you than a cookie! Which means they are highly addicting.
After my trip to Trader Joe’s this past weekend, I have successfully inhaled three of their dark chocolate peanut butter filled cupcakes. The fourth I reluctantly decided to share with my labmates before I ended up finishing it off myself. But those three cupcakes are still sitting not-so-pretty in my belly so it’s time for some oatmeal! Because healthy things negate bad calories, right? Which is why I will later eat some s’mores cookie dough bites for dessert O:-).
One year ago: Roasted Cabbage Wedges with Smoked Paprika