Well, in case you haven’t guessed, I love sweets and desserts. I love them so much that have to make sure that I don’t over do it, like the time my parents told me not to eat all the Halloween candy the first night and I did….Ugh. When I do have sweets I usually like them to be very sugary. Go big or go home right? Take these cinnamon sugar pecans for example, they use real sugar and are the definition of delicious.
There are so many ways and times to enjoys these delicious cinnamon sugar pecans. I love to add them to salads, have them as a snack or put them out for guests at a party. I actually gave them to a friend recently along with her baby shower gift and she loved them. You can also store them in an airtight jar for up to 3-4 weeks without loosing any of the wonderful flavor.
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 4 cups unsalted pecans halves
- 1 egg white
- ½ teaspoon vanilla extract
- 1 teaspoon water
- Preheat oven to 300 degrees F.
I posted a photo of my morning latte last week on Instagram and received several comments asking for tips on how to make a latte. So, I decided to do a How To live on Periscope Thursday at 11am. I posted that I would be doing it on Instagram and Facebook, so be sure to follow me so that you don’t miss any of my live Periscopes in the future. Now you can learn how to make a latte for your self and a “Frothy and Fabulous” one at that! You can find my Periscope (@gfavenger) How to Make a Frothy and Fabulous Latte below or here’s the link to view it on YouTube: https://youtu.be/ctRv_U_jS7c:
I made short ribs for Christmas Dinner this year, so I wanted to make sure to share the amazing results. I first had short ribs about 4 years ago when my step daughter ordered it. I’ve always been turned off by ribs, but her meal looked really good so I asked for a taste and I loved it. I couldn’t believe it took me so long to try short ribs. Since that first taste, I order them every chance I get.
Serves: 6 servings
- 3 pounds bone-in beef short ribs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 4 medium carrots, cut into 1-inch pieces
- 3 celery stalks (including leaves), cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 large onions, cut into ½-inch wedges
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ bottle red table wine
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
- Sprinkle ribs with ½ teaspoon each salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt.
My article titled “Gluten Freedom” can be seen in the January edition of Focus Magazine. In the article I outline my 10 favorite places to eat out in Los Angeles, you may have also see a similar post I did about this last month too. Here is the article below, (click to see a larger version):