I never thought there’d be a day where I made cranberry sauce from scratch, but I finally decided to make the plunge this year and I’m never going back (and I think you won’t either)! This is sooo easy and tastes much better than the canned stuff. No metallic aftertaste! You can even make this a couple days before Thanksgiving, which is a real time saver on the day of.
I’ve been smearing this all over everything. Turkey, stuffing, mashed potatoes….you name it, I probably added this on top. Did I forget to mention that we’ve already done Thanksgiving at my house this year? It went super well (thanks to time savers like this!) and I think it might be nice to start having Thanksgiving a little early. Though it did kind of mess up my holiday schedule. We decided to have it early with Bren’s family since we’ll be out of the state visiting my family. On top of that, I’ll be leaving on a two week business trip the day after we get back. It’s going to be a crazy couple of weeks.
This is not the smooth jelly version! But I really like texture this has, and it does thicken up like a jelly. There are plenty of recipes out there on how to get a smooth cranberry sauce, but I think they’re more time consuming. To be fair, I haven’t tried it yet, so I could be wrong. Since I like the chunky version anyways, I decided to make it easier on myself. No need to make things more complicated than necessary. Am I right? If you’ve never made this before, I hope you try this and are surprised as I was at how easy it all comes together.
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You’ve probably already gotten rid of any seeds left from your Halloween pumpkins, but if you still have any pumpkins still laying around, this is what you have to do! I finally decided to try and roast my seeds this year instead of tossing them out. They’re a super healthy snack, plus they’re delicious!
I’ve seen people make sweet versions of pumpkin seeds, but I like my snacks on the savory side. I added dill, turmeric, salt, and a bit of sage. We added cayenne to a small batch for some extra kick, but that’s totally your call.
Just make sure you rinse off all the pumpkin guts before toasting. The guts do not taste so good once you bake them. We also like to pop leftover seeds back in the toaster oven for a short while to heat them back up. They taste fresh out of the oven again! Yum!!
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Need a quick and easy dish to bring to Thanksgiving this year? Well, you should bring his spiced hummus since it’s sure to be a huge hit! Everything gets tossed into the food processor, which official makes it a one dish meal!! I made this, and we love to eat it with carrots (and of course pita). We even made bagel chips to dip with!
I like bringing these types of dishes with me to family events because then I know there’ll be at least one good for you food there. Not that I won’t loom over the dessert table (because I will), but I’ll feel less guilty about it if I go snack on some veggies and carrots. I also added some leftover pumpkin puree (from these pancakes…or was it from these bars) to add some moisture and loads of vitamins. To top it off, I added turmeric for taste and all the health benefits. Basically, if I recall this correctly, turmeric is a miracle cure all and should be put in everything you eat. If nothing else, it’s very tasty and a great way to spice up meals.
This turned out to be a super thick hummus, which I really enjoyed. However, you can thin it a bit by adding a bit of water or lemon juice to the mix. Another trick to keep your hummus smooth is to remove the peels from the chickpeas. This takes a little bit of time, but if you’re not in a hurry I think it’s worth the effort.
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I came across these on Lauren’s Latest and knew immediately that I had to make them. Not only did they look super delicious, but I also had all the ingredients on hand! Did you know that dates have tons of health benefits? I didn’t…so I googled it. Turns out dates have many essential vitamins. I think of that every time I grab one for dessert. It makes me feel a bit better about eating so many.
Dates are like natures candy! They’re incredibly sweet, and the cream cheese filling is the perfect touch for a nice summer dessert. These are a little on the rich side, but I was hooked on my first bite. Lauren used pitted dates, but I had to remove the pits from mine. It took almost no time to do this, so there’s no need to feel pressured into buying pitted dates. Buy your favorite! I like the medjool dates as they seem a bit sweeter compared to other types that I’ve tried.
I don’t really have much more to add other than you need to make these now!! Oh…did I forget to mention that these take less than twenty minutes to make!? Yeah, it’s as simple as slice, mix, and fill. There’s really no good reason to not make these.
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My mom’s made a granola similar to this one a couple of times now, and I usually steal a few pieces of it from her every time I visit. Hers is best when frozen, and I decided that I wanted to try something different. So I baked mine, and it’s delicious. The one this is based off of is used to make granola bars, but this one is meant to be crunchy and more of a crumble. I like it on top of my morning yogurt or cereal, but it’s also good straight out of a bowl.
The trick to this one is to make sure that you don’t overcook it… As you can see from the below picture, my first batch didn’t make it. I left it in the oven for too long. Oops! So I was way more careful with the next batch. The second batch turned out perfect!
Now that I know how easy it is to make your own granola, I’ll probably never buy it again. It’s also way cheaper. Packaged granola is pretty expensive! Not to mention that the sugar count is usually pretty high. I kept the sugar to the minimum since I didn’t want it to be overly sweet. If it isn’t as sweet as you prefer, you can add more honey. I think next time I make this that I might try and add some dried fruit to the batch!
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