A friend of mine recently posted a bit of a rant on Facebook about food blogs that make you scroll through 6,000 pictures and an 800 word banal anecdote before you can actually get to the recipe. I get it. Certainly, recipes are the main reason people visit food blogs…at least, I assume so. That’s the reason I visit food blogs, anyway. We’re not here for the story of how your dog is so adorable and that somehow relates to this casserole, or how you spilled all your Worcestershire and were forced to make this sauce with soy sauce instead. (“But it turned out AMAZING!”)
The truth is, though, as a food blogger, sometimes it’s a bit of a stretch to come up with anything meaningful to say about, say, a salad that just came together on a weeknight and was good enough to share. Cause that’s kind of the whole story. And people end up trying way too hard, when maybe the recipe can speak for itself.
Sorta the case with this Vanilla Chai Granola. All I’ve really got to say is: it’s tasty, easy, and goes great with some Siggi’s vanilla yogurt and some strawberries in a breakfast parfait. Other than that, I could see it as a unique topping for a fruit crumble or a simple start to the day with a splash of milk.
So since I’m not talking your ear off about the recipe…can you forgive a couple extra pictures? 😉
Vanilla Chai Granola
A mixture of warmth and sweetness make this Vanilla Chai Granola a special breakfast treat!
Preheat oven to 300 degrees and spray a baking sheet with non-stick cooking spray. In a large bowl, stir together oats, pecans, and almonds.
In a medium bowl, combine canola oil, maple syrup, brown sugar, and vanilla.
In a small bowl, combine cinnamon, ginger, cardamom, cloves, coriander, and salt.
Pour oil mixture over oat mixture and stir to coat, then do the same with the spice mixture over all.
Spread in a layer on the baking sheet and bake about 45 minutes, stirring every 15 minutes. Store in an airtight container at room temperature.
A Love Letter to Food Original Recipe.
Happy December! I hope your Thanksgiving was happy and, like we talked about in the last post, HEALTHY!
So…I hope you won’t hate me…or think I’m a big ol’ hypocrite…if my next post is about a ridiculously amazing, gingersnap-crusted, cream-topped showstopping pumpkin cheesecake.
Sorry? But not sorry?
All I can say is that my approach to food is all about balance, and with that in mind, occasional portion-controlled indulgences like pumpkin cheesecake can absolutely be included. That’s my Official Nutritionist Stance on the matter. My Official Foodie Stance on the matter is that this cheesecake rocks my world.
You may be feeling pretty over it when it comes to anything pumpkin-flavored now that it’s December, but let me encourage you not to trade all your gourds in for candy canes just yet. If a Christmas party or other special occasion is in your future this holiday season, THIS is the dessert you want to bring. For me, it is ALWAYS the dessert that people hover around, comment about, groan over in delight, sneak into their purse, etc. Last month I served it at a house concert we hosted and a week later, two people happened to mention separately that they were still thinking about it. (So am I.) It takes some time and effort, but really is not difficult to make for such a gorgeous and delicious final product. There are no unusual ingredients, no chef-level techniques, and–best of all for cheesecake–no water bath.
So this season, be the showstopper of the neighborhood Christmas party/work potluck/New Year’s Bash with something truly special. And for me, your nutritionist friend, enjoy it in moderation.
Showstopper Pumpkin Cheesecake
This stunning cheesecake is always a hit!
Make the crust: in a medium bowl, combine graham cracker crumbs, chopped pecans, gingersnap crumbs, and both sugars, then stir in melted butter. Press carefully into the bottom of a 9-inch springform pan. Freeze for at least 20 minutes.
Make the filling: in a large bowl, whisk together pumpkin, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add the cubed softened cream cheese and sugar and blend on medium speed with a hand mixer until no lumps remain. Beat in cream, cornstarch, vanilla, and bourbon (if using). Pour into chilled crust.
Bake at 350 degrees for 50-55 minutes or until the center is set. (If your springform pan tends to be leaky like mine, you may want to place a baking sheet underneath it.) Cool in the pan on a wire rack for 5 minutes.
Meanwhile, make the cream topping: in a small bowl, whisk together the sour cream, sugar, and maple syrup. Spread over the top of the baked cheesecake, smoothing with a spatula. Bake another 5-10 minutes, then cool completely. Garnish with pecan halves and store in the refrigerator until ready to serve.
*Tip for serving: instead of a knife, try slicing the cheesecake using dental floss. Way less mess!