If you love Chipotle’s barbacoa, you have to try this simple and delicious slow cooker recipe. It’s perfect for tacos, nachos, burritos and so much more.
I don’t know what the weather is like in your neck of the woods, but here in Ohio, spring has definitely not sprung. It’s cold, windy and super cloudy – which is pretty much a food blogger’s worst weather nightmare. And don’t even get me started on the fact that it has snowed the past few days. Snow – in April – it’s so not okay.
Monster cookie bars couldn’t be easier to make. This sweet treat bakes up in no time, to make your littlest monsters happy!
So Easter has come and gone, but since I’m a total holiday candy hoarder, we have a huge basket of the pastel, festive stuff stashed away in the pantry. And because we’re the best egg hiders on the planet, Elle is still locating those colorful plastic eggs filled with miniature candy bars, weeks later. I swear this kid is going to forever grow up thinking you can randomly find candy everywhere as long as you look in the right places.
This quick and easy gluten-free strawberry rhubarb crumble is generously topped with a simple oat-based streusel and is the perfect spring dessert!
I’m super excited to be posting this crumble today as it’s one of the first recipes I’m sharing from my new cookbook, The Sweet Side of Ancient Grains! It’s coming out next week and is all about 100% whole grain sweet treats. All of the recipes are created so that you can’t tell that they’re whole grain, which is especially helpful when you have stubborn kids or spouses who, like me, don’t like the taste of whole grains!