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Tag: avocado

Guacamole
May 5, 2019

Guacamole

California Vegetarian Burrito Bowl
August 8, 2017

California Vegetarian Burrito Bowl

Heart-Healthy Breakfast: Avocado Toast
June 12, 2017

Heart-Healthy Breakfast: Avocado Toast

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  • A spiced rum old fashioned, smooth & warming with rich caramel undertones. A modern winter cocktail to help kick off the holiday season. 🥃 Cheers! New post + recipe on my blog. Link in my bio above or below. https://www.simmerandsauce.com/drinks/cocktails/spiced-rum-old-fashioned/
  • Weekend baking project, old school slice-and-bake icebox cookies 4 ways: Cranberry-Orange Cornmeal, Lemon, Chocolate-Pecan Shortbread & Classic Sugar. Best part, you can prep the dough now, freeze it + bake it off later (as needed). Seriously, it does not get much better than that 👊🏻. *repost* All four recipes are on my blog already, here’s the link. https://www.simmerandsauce.com/sweets/icebox-holiday-cookies/ #christmascookies
  • Anyone else love these guys as much as me? I’m kicking off holiday “cookie season” with a classic; Palmier cookies, or as I grew up calling them “Elephant Ears”. Just a few simple ingredients make these crispy, buttery, cinnamon-sugar beauties that are as reliable as they are tasty. So despite my love of a great frosted cutout 🎅🏻🎄🛷❄️ 🎁 ☃️ cookie, I crave these French favorites just as much during the holidays. A clickable link to the recipe can be found above in my profile or here https://www.simmerandsauce.com/sweets/elephant-ears/
  • Back in the weekday grind, but kicking off the holiday baking season to raise my spirits on this very rainy Monday. Meet my cranberry-oatmeal bars, heavy on the cran. A fusion of a few recipes I love already. For these babies I simply used up the extra cranberry sauce I had leftover to avoid any waste. The result, sweet-tart perfection 💫 🌟 ⭐️ A recipe for the bars is below. A clickable link to my simple homemade cranberry sauce recipe can be found in my profile above. *
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Directions: Preheat the oven to 375 degrees F. Line a 9x9-inch baking pan with parchment paper, lightly grease and set aside. Place 1 cup of shredded sweetened coconut on a sheet tray. Lightly toast in the oven, mixing once, until light golden brown in color, about 7-8 minutes. Set aside and let cool. In a kitchen mixer, fitted with a paddle attachment, add 3/4 cup unsalted butter, 1/2 cup sugar, 2/3 cup brown sugar, 1/4 teaspoon salt and 1 tsp vanilla extract, mix on medium till well blended.  Add 1 1/4 cups all-purpose flour and 1 1/4 cups Bob’s Red Mill whole grain oats, mix well to incorporate. Add the cooled toasted coconut and mix until blended. Reserve about 1/3 cup of the dough for the topping. Place the remaining dough into the prepared baking pan. Using your fingers, press the dough evenly into the bottom of the pan covering the entire bottom. Using a spatula, spread 1-1 1/4 cups of my homemade cranberry sauce (recipe in profile) or equivalent, evenly over the dough. Crumble the reserved dough evenly over the cranberry sauce. Sprinkle with an additional 1/4 cup untoasted  sweetened shredded coconut on top. Bake on the middle rack for 25-30 minutes until set and the coconut has turned golden in color. Cool completely before slicing.

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