It’s no secret how much I love ice cream, but I haven’t really tried to make much at home. With the beautiful weather we have been having, I figured it was time to try! I happened to have some shelled pistachios on hand, so why not make some Homemade Pistachio Ice Cream?
Pistachio ice cream is one of my absolute favorite flavors, and I had no clue how easy it was to make my own homemade version!
I hope you’ll allow me one more festive holiday recipe. Honestly, these Holiday Spiced Nuts are so tasty, they can (and should!) be enjoyed all year!
Around Thanksgiving, I was in Lancaster, PA and popped into Lancaster Central Market. While there, I stumbled upon Totally Nutz, which sells various cinnamon glazed nuts. They were so addicting, I wanted to try my own at home!
This recipe includes a bit more of the “holiday” spices than just cinnamon and includes four different types of nuts: pecans, walnuts, almonds, and cashews for a tasty sweet and spiced mixture!
I am a big fan of my slow cooker (I have 50+ slow cooker recipes on my blog); especially recipes I can set them and walk away (or leave my house) for 4 to 8 hours. But like a lot of people, I’ve been home quite a bit more, given the pandemic, so I decided to try to make a recipe that requires you to stay a bit closer to your slow cooker – Slow Cooker Granola.
My mother-in-law mentioned making granola in her slow cooker, and how great the results were, so I wanted to try to make my own version!
This recipe is very adaptable, you can substitute in any nut, oil, liquid sweetener, and dried fruit you prefer. This recipe also makes a good amount of granola, but if your house is anything like mine, it will be gone before you know it!
Ingredients:
Cooking spray
5 cups old fashioned rolled oats (use gluten-free oats to ensure this is gluten-free)
1 1/2 cups sliced almonds (or any nut you prefer; omit to make nut-free)
1/3 cup unsweetened coconut flakes (optional)
1/3 cup light brown sugar, packed
1/2 teaspoon each of
ground cinnamon
ground nutmeg
salt
1/2 cup melted coconut oil
1/2 cup agave (or maple syrup or honey if you prefer)
1 tablespoon almond extract (or vanilla extract to make nut-free)
The Great Food Blogger Cookie Swap hosted is by Lindsay of Love & Olive Oil and Julie of The Little Kitchen. For the past five years, the Great Food Blogger Cookie Swap has helped raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
Kourambiethes are Greek Christmas Cookies, but also show up for really any celebratory event, so they are an all-year kind of treat. They are nut butter cookies, typically made with almonds or walnuts, which are then rolled in confectioners sugar. The result is a shortbread cookie that melts in your mouth!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias
It’s no secret that I love all things Pumpkin. I have over 20 posts on my blog including pumpkin/pumpkin spice, but haven’t posted a pumpkin-themed recipe yet this year, what an oversight!
To make up for my lack of pumpkin posts, I’ve got a pret-ty awesome recipe for you today that can be used as a super decadent breakfast (perfect for snow days or holiday mornings with family!) or a really delicious dessert.
This recipe for Slow Cooker Pumpkin Pie Spice French Toast Casserole is flavored with International Delight’s Pumpkin Pie Spice Creamer, which I picked up at my local Walmart. (It can be found in refrigerated bins near the milk, or at the end of an aisle in a refrigerated case.) The creamer adds a swirl of seasonal spice flavors into your coffee (and recipes), inspired by pumpkin pie. Yum!
This recipe pairs wonderfully with a cup of hot coffee flavored with International Delight’s Pumpkin Pie Spice Creamer; Walmart also sells single creamers as well. I picked up some of the French Vanilla Single Creamers, which I added to my coffee to enjoy with this breakfast.
As family gathers for the holidays, this recipe is the perfect addition to breakfast or brunch. It’s simple to make and uses the slow cooker to keep your oven and stove free for preparing the main holiday meal!
International Delight wants to hear about your holiday spirit by sharing a video, photo or story through their website. You can win a $5,000 holiday brunch with all your favorite International Delight products! Learn more here.
Ingredients:
French Toast Casserole:
1 lb challah bread, cut into 1 inch pieces
4 eggs
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups almond milk (or regular milk)
1 cup International Delight Pumpkin Pie Spice Creamer
1 (8 oz) can pumpkin puree
Crumble:
3 tablespoons unsalted margarine or butter, melted
** This shop has been compensated by #CollectiveBias (Collective Bias, Inc.) and its advertiser. All opinions are mine alone. **
Is this year moving too quickly for anyone else? I cannot believe it is almost the holiday season! It’s probably a safe assumption the rest of the year is going to fly by as well, so I wanted to get a head start on the holidays now. I’ll hold off on the shopping for a few more days, but it’s never too early to try out some recipes, right? I love giving desserts as small gifts during the holiday season, and bark is a fun and simple option! This bark recipe uses one of Planter’s seasonal nut mixes, which can be found in your local Walmart. Some stores have these great Planter’s holiday displays with all of their seasonal mixes, so it’s so easy to #GoNutsForNuts!
I used Planter’s Holiday Nut Crunch for this recipe, but you could also use one of the other seasonal options, such as Planter’s Cocoa Almonds or Winter Spiced Mix. For additional inspiration, check out the Cooking Up Good website. They have recipes, sweepstakes, loyalty programs, coupons and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out!
Planter’s also has a Blippar app to help you find more fun recipes to try using their products. Blippar is an app that has image recognition capabilities and gives you the opportunity to interact with Planter’s brand. You can swipe through Holiday Gift Tips, take a selfie with Mr. Peanut, and browse Planter’s holiday products!
I was intrigued; I’ve never thought to use beets as a sauce for pasta!
What’s great about this recipe for Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta is that it doesn’t take that much time to make! Beets are typically roasted for 45ish minutes in the oven, but this recipe grates the beets before sauteing to cut down on their cooking time.
I changed the method a bit but the general idea is still there. The result is a beautiful brightly colored pasta with great flavor. It reheats wonderfully as well!
Ingredients:
3 beets, peeled and finely grated in a food processor
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest, more to taste, plus more for garnish
1 1/2 teaspoons chopped fresh sage, plus more for garnish
1 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
5 tablespoons unsalted butter
1 16 oz box gemelli (or other pasta of your choice)
I know, I know. You probably read the title and thought to yourself there is no way quinoa can be a tasty breakfast. But hear me out. Quinoa, although a great grain to use as a dinner side, can also hold its own as a sweeter breakfast meal. I actually originally made this recipe so that vegan friends who were visiting for the weekend had a breakfast option. (Vegans have a tough time when it comes to breakfast! Oatmeal, quinoa, fruit. I think that’s about it…) Anyways, I wasn’t expecting much. But it was so tasty I made a batch for my breakfasts all week. That’s right, it even reheats nicely!
I found this recipe on Budget Bytes and made some minor changes. Check out her original recipe here.
