Pumpkin isn't just for Thanksgiving, and if you're a fan of pumpkin pie, then these cookies are a real treat. Soft, chewy, and only 86 calories per serving, the recipe is vegan and also grain-free. If the cold weather inspires you to head to the kitchen for some baking, then give this easy recipe a try. Bonus: since they contain no eggs, you can lick the bowl clean!
Learn how to make these cookies after the break!
If you've ever doubted the deliciousness of dark, leafy collard greens, OnSugar blogger Fresh Tart is here to reassure you with a new recipe. Try it, and you'll never feel the same way about collards ever again!
I've been meaning to post this recipe since the holidays, when I brought this dish to my aunt Mary & uncle Bruce's house for Christmas Day. Time flies . . .
Actually, time doesn't fly in Minnesota between December and March, so I'm not sure what my excuse is. But no matter, here it is.
Collard greens, for you (we) northerners, require longer cooking than say Swiss chard, spinach, or kale. But that's what makes collards amazing - a slow simmer allows them to bathe long enough in smoky, porky broth to emerge . . . smoky and porky. And meltingly tender.
Irresistible. Doubters, trust me.
Get the recipe when you keep on reading.
Got a bunch of fresh eggs in your basket? Here's what OnSugar blogger Fresh Tart would do to make the most of them.
I've been slightly obsessed with food blogger/writer/photographer Kate Sommers's adventures in raising chickens in the city of Minneapolis. After a couple of false starts — two hens turned out to be roosters! – she's now got three hens noisily cranking out pretty, pretty brown, pink, and blue eggs.
Probably because I haven't been very secret with my fascination, Kate very kindly offered to bring fresh eggs to a blogger event we both attended Monday night.
City-fresh eggs! I was over-the-moon. I need a life. I luckily had bacon jam to offer in trade so I wasn't a complete freeloader.
Learn what Fresh Tart did with the egg-cellent addition to her larder when you keep reading.
The next time you are in need of a decadent and delicious breakfast that's a cinch to put together, follow Fresh Tart's lead and make baked eggs.
I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. If you'll have a houseful of guests this coming holiday weekend, keep this easy eggs-for-a-crowd dish in mind.
An egg baked in a cup. You can do that.
While you're at it, you had might as well add a few seasonings (although you don't need much - an egg baked with a sprinkle of salt & pepper is a fine thing). I added fresh herbs and crispy prosciutto to this version, because that's what I had on hand. But you could add a little spinach and a sprinkle of cheese, or whatever combination of flavors you like with scrambled eggs. They all work here.
If you're in need of a scrumptious Thanksgiving side, don't overlook kale. Fresh Tart recommends this raw kale salad with feta cheese and pine nuts.
I first wrote about this recipe a few weeks ago when I described our trip to San Francisco. My friend Maud's brother Arthur made a delicious kale salad for us, and I couldn't wait to make it at home and post it for you. In the process of raving about it on Facebook, I found out that the recipe originally came from Maud and Arthur's sister Abigail! She claims she didn't make it up herself, but I'm happy to give her credit for introducing it to me via Arthur. She said that Arthur added the nuts (a good addition).
The kale in the salad is raw, yet tender, because it sits tossed with some lemon juice for a bit (the acid tenderizes the greens). In fact, I kept leftovers in the fridge overnight and enjoyed it completely the next day. Abigail notes that it is always popular on buffets - as we all know, it's not easy to find a green salad that can sit nicely (and even improve) on a buffet! I'm thinking . . . Thanksgiving. Yes.
