So pretty, so healthy, so EASY!! The almond pulp adds protein and really amps up the yum factor. You could substitute any other fresh or frozen fruits you like but this version comes out a beautiful sweetheart pink. It was almost a shame to drink it! (I said almost…)
Being perfectionists (ok, some of us) and nerds (yep, all of us!), this seemingly simple recipe became both an obsession and a frustration. but after many tweaks and tries, I think we have it down to a science! This can easily be made gluten free by subbing out the muffins.
Crisp, satisfying and not too sweet, this granola is an excellent use for leftover almond (or other nut) pulp. The addition of oats and coconut give it substance and balance the chocolate and cherry flavors nicely. This granola smells amazing as it bakes and works especially well over yogurt, as well as over oatmeal or just eaten out of hand as a snack.
Rich and silky, this was the perfect egg casserole for our recent Girls’ Brunch. The cheese is decadent, but sauce is what makes it a strata. It is definitely worth the extra effort. This dish easily adapts to other fillings and cheeses and can be made to suit a variety of tastes.
Light, flaky and melt-in-your-mouth tender. They are also smaller than a typical coffeehouse scone (and way less dry!) so they’re not overwhelming as a mid-morning snack.
A lovely and delicate (FANCY!) way to serve soft or medium cooked eggs without having to deal with the shells. It’s especially fun if you just happen to have egg coddlers that have been handed down (like we do). I came across the coddlers languishing in my husband’s stash of ‘my mother gave these to me’ items and they were so pretty I just had to figure out how to use them.