![]() ![]() Lightly butter an 8 inch square baking dish.Return to large bowl and add dried fruit.Bake until golden brown, about 20 minutes, stirring occasionally.Spread mixture evenly on a large rimmed baking sheet.Drizzle honey mixture over oat mixture.In a large bowl, combine oats, almonds, and a pinch of salt.In a small saucepan, heat ¼ cup honey & butter over low.⅓ cup creamy almond or other nut butter.unsalted butter, plus more for the baking dish Serve in a cocktail glass with your choice of ice cream toppings.In a blender, combine Creme de Almond, Creme de Cacao, ice cream, and half of the ice.½ cup Creme de Almond (or Creme de Noyaux).We also had homemade granola bars click here for the recipes. Our cocktail for this episode is a Frozen Pink Squirrel. To read the full transcript of this episode, click here: Jennie and Marcy discuss the Newbery medal winner from 2014, Kate DiCamillo’s Flora and Ulysses: The Illuminated Adventures. (see also: our interview with the illustrator) Flora & Ulysses: The Illuminated Adventures. ![]()
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