YES, cheddar + apple pie. Is this crazy?
I’ve never had cheddar on apple pie, but it’s a thing. Even Martha Stewart supports this sweet-and-salty combo. Even though I’ve never had it, I can imagine it’s good: I’ve had apple slices on grilled cheese sandwiches, after all.
Since I had that cheddar from last week’s Cheddar Bay Biscuit Oatmeal on hand, I decided it was time to give this combo a shot.
“What, what, what?!” – you right now.
Well, that’s assuming you’ve heard of cheddar bay biscuits. If you haven’t, they are the best part about eating at Red Lobster, the seafood-focused chain restaurant in the United States and a few other countries. Most biscuits are subtle in flavor and a bit on the dry side (perfect for a smear of jam or creamy spread … or doused in sausage gravy), but these biscuits break all the rules: ultra buttery, ultra garlicky, ultra cheesy, etc.
As my regular readers know, I love rosemary. And all herbs. But especially rosemary. It’s one of the most satisfying and attention-grabbing flavors and goes surprisingly well with so many ingredients (especially fruits!). So today, I paired it with another fruit: pumpkin. (As much as we want pumpkin to be a veggie, it’s a total fruit.)
So I have a pretty amazing recipe for you today…
This porridge is a hodge-podge of everything good about American brunch. (That is, except for mimosas. I wasn’t able to work in a mimosa.)
I pretty much insist on having nut butter on my oatmeal. Even when I share recipes that don’t involve nut butter, I usually add some type of nut butter before I eat it–even if it doesn’t really make culinary sense. Nut butter adds a silky richness that gives variation to each bite of oatmeal.
Cashew cream is similar. It has the richness of cashew, but in a different format. This recipe is reminiscent of my Strawberry Basil Oatmeal, but this time, I managed to work in some nut butter. True, whipping up a cashew cream takes a touch more work than your average porridge, but the cream comes together in about 2 minutes, and the results are worth it.
Every summer, I try to post a recipe or two with fresh peaches. They have such a short season, and they’re so good. This week, I came through. Whaddaya think?
Tada! I made chia pudding. The photos suck, but I want to share the recipe with you anyway because I’m proud of it. 🙂
Today, I’m mixing up some of my favorite things: chocolate, balsamic vinegar (the good stuff), berries, and basil. And oatmeal, but that was implied, right?
