Cinnamon Candied Almonds

Things that are inherently awesome about candied nuts:

1. They make eating salad enjoyable, and - dare I say it? - satisfying.
2. They're so so simple to make. And make you feel gourmet and big time.
3. They make your house smell like heaven. Good smells give you good vibes. Send those good vibes out into the world, and they come right back to ya. In the form of other good things. It's true. It's science.
4. They're giftable, and impressive gifts at that.
5. They're gluten-free.
6. They smell like the holidays. They feel the holidays. They're meant for the holidays.

Do you seriously need more reasons? Go forth and candy some nuts!

It's the holidays.

Monster Cookies

After a wildly successful fundraising campaign ($2,500+ to the Komen Breast Cancer Foundation!) my friend Lauren packed her bags and trekked westward. The agenda for her trip? Get a taste for The Oregon Life (see photos) and to run a half marathon. 

The Oregon Life:

.::The End::. 

I have this thing I do. When people come to town, I bake for them. Lauren's ingredient request? Peanut butter. As you may have noticed, I'm not the biggest fan of peanut butter in my sweets (I guess you could say I'm a purist), as I've featured it on this blog...well...never.

My challenge: bake with peanut butter. Be basically healthy (13.1 is no joke). Be delicious.

This has all the intentions of a trek bar or trail mix. So by value of the transitive property, this is basically healthy. Basically. You've got your peanut butter. You've got your oats. And you've got your M&Ms. The picture of health.

The secret ingredient for outrageous monster cookies is actually an the omission of a key ingredient. Flour. That's right. Don't bother with that mess. You're lookin' at flourless cookies. And the combination of the peanut butter and butter and oats make these delightfully chewy.

French Onion Soup

Did you know that the base of French Onion Soup is...beef broth? Yes? Am I literally the only person on that planet that did not know this? Yes?

As an occasional vegetarian (and constant red-meat-free-etarian), during the fall months I often find myself ordering this cheesy, brothy, wonderful soup at restaurants. "No hamburger for me, thank you. You see. I don't eat red meat. I'll be having the French Onion Soup."

Yep. That was me.

Until earlier this week when I decided to whip up this up at home. Recipe after recipe after recipe was calling for beef stock. What the what?? Shame befell upon me.

So much for "Beef-Free Since 2003."

Might as well celebrate with a hamburger.