Try This— 6 Avocado Toast Recipes That Are Perfect for Autumn and Winter

Rules are made to be broken. Avocados are totally a summer staple, but who says you can’t enjoy them year round? My love affair with this tasty green fruit kind of begins with avocado toast. I have literally made and devoured every possible avocado toast recipe you can think of. There’s nothing more satisfying, wholesome, and downright delicious.

True, avocado toast gets a lot of hype. Tom Brady and Gisele Bundchen dressed up as avocado and toast this Halloween, fitness experts swear by the nutritional properties of the mighty avocado, and there’s certainly no shortage of avocado toast recipes floating around the internet. Many of those recipes though are your basic run of the mill take on avocado toast as a Summer treat…salt, pepper, a squirt of lemon juice. Totally delicious, but what if you’re a daredevil, an avocado rebel like me? Say no more, these avocado toast recipes are just what you need. You must try this!!!

1. Autumn Avocado Toast With Pear, Gorgonzola, and Walnuts

Pears, crumbled gorgonzola, walnuts, honey and cinnamon. Yes. It’s as delicious as it sounds. Find the recipe here.

Autumn Avocado Toast With Pear, Gorgonzola, and Walnuts via Arsenic and Old Place

2. Cornbread Avocado Toast

Sometimes the easiest way to change of your avocado toast is by changing up the toast. Swap out your usual bread for cornbread. You’re welcome. Find the recipe here.

Cornbread Avocado Toast via Arsenic and Old Place

3. Garlicky Avocado Grilled Cheese With Pesto

For those colder Autumn days when you want to spice things up a bit, this recipe, like your classic grilled cheese, goes great with a bowl of hot soup. Find the recipe here.

Garlicky Avocado Grilled Cheese With Pesto via Arsenic and Old Place

4. Avocado Toast With Citrus, Pomegranate, and Goat Cheese

A little bit sweet, a little bit salty, a little bit tangy, and a lotta bit creamy, avocado paired with orange and pomegranate is a match made in Heaven. Find the recipe here.

Avocado Toast With Citrus, Pomegranate, and Goat Cheese via Arsenic and Old Place

5. Avocado Toast with caramelized sweet onion and grape tomatoes

If you’ve never added onions to your avocado toast, this is the perfect recipe to start with. Find the recipe here.

Avocado Toast with Caramelized Sweet Onion and Grape Tomatoes via Arsenic and Old Place

6. Avocado Toast With Chili Flakes and Crushed Pistachios

You said you’re a daredevil, right? Don’t be shy about the chili flakes on this one, you won’t be sorry. Find the recipe here.

Avocado Toast With Chili Flakes and Crushed Pistachios via Arsenic and Old Place

Try This— Scone for One + Clotted Cream

One of the many things I miss about vacationing in London is afternoon tea. One of the many things I miss about afternoon tea is a warm scone with clotted cream. I’m ashamed to admit that before I went to London, I’d only had scones a handful of times, plucked from a display case, out of pure desperation while ordering some overly sweet latte from Starbuck$$$. But in London, scones with clotted cream is totally a thing, and from what I experienced, it’s such a thing that you don’t have to go out of your way to a specialty bakery to find it. I found myself stopping by Waitrose (a grocery store chain) every couple of days to get a package of scones and a tub of clotted cream. This was my go to breakfast, tea time treat, and occasional midnight snack the entire time I was across the pond.

When I got home I fell back into my regular breakfast routine of yogurt with toppings. Delicious and satisfying, I know, but I have craved scones and clotted cream consistently since my return. Alas, my fear of commitment wouldn’t allow me to just go ahead and bake a batch of scones for myself. Plus, the fact that clotted cream isn’t readily available here in the States (a fact that I lament on nearly a daily basis) had me questioning the meaning of life.

The answer to this and pretty much any other existential crisis, is to find some method of instant gratification like a cinnamon roll in a mug. Totally quick, totally easy, and deliciously noncommittal. Amiright? So, I found this amazing recipe for a scone for one! Yes! Talk about living the dream. I can now have a different flavor of scone every morning if I want to and I don’t have to fly all the way to the UK to do it. You must try this!

Simple Scone Recipe for One

ingredients

  • 1/3 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp sugar
  • 1 Tbsp cold butter, cut into small cubes
  • 2 1/2 Tbsp milk
  • 2 Tbsp mix-in of choice

Directions

  • In a small food processor or blender combine the flour, baking powder, salt and sugar.
  • Pulse the butter into the dry ingredients until it breaks up and resembles crumbs.
  • Next add in the mix-ins and milk and pulse until the dough pulls away from the side of the mixer, which should only take a moment.
  • Carefully pull the dough away from the blade and shape into a circle, patting it to about 1/2 inch in thickness.
  • Bake at 450 on a piece of parchment paper for 8-10 minutes until golden brown. Let cool slightly.

Possible Mix-ins

  • cherry + walnut
  • blueberry
  • cranberry + walnut
  • lemon + poppy seed

Simple Clotted Cream

ingredients

  • 2 pints heavy cream (be sure that it isn’t ultra pasteurized0
  • heavy casserole dish

directions

  • set your oven to 180F
  • Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
  • Set the dish, uncovered, in the oven and leave undisturbed for 10-12 hours. Be sure to leave the oven on the whole time. For me, it’s easiest to do this overnight.

  • When it’s done, you’ll notice a thick golden crust has formed on top. This is the “clotted” part
  • Remove the dish from the oven and set to cool (I usually set it out to cool for at least a couple of hours).
  • Then cover and refrigerate for a couple more hours.
  • Remove from the refrigerator and scoop the thickened cream (top layer) into a jar or jars, and cover and put back in the refrigerator.
  • Clotted cream will last for 4-5 days

Scone Recipe Source: Heather Disarro

Clotted Cream Recipe Source: Farmette

Super Simple No Churn Ricotta Ice Cream

There’s gonna be a low of 27°F in the City this weekend. You know what that means. I’m finally turning the heat on this season and I probably won’t be turning it off until April. You got me, National Grid. Well played, sir, well played. Anyway, there’s a bright side to this. You might not know this, but NYC radiators literally hiss and spit heat right out at you. It can get down right hot even when temperatures outside are plummeting. I can now, once again, after a brief Fall hiatus, settle into eating ice cream in shorts and a tank top like it’s the Fourth of July.

I probably should’ve shared this recipe over the summer because, well, it’s ice cream. I’m sharing it with you now though because, well, it’s amazing. I don’t own an ice cream maker, so if I try making homemade ice cream, it’s always no churn. I’ll be honest, I’m not a huge fan of no churn ice cream because I can never get that perfectly smooth, creamy consistency I crave in an ice cream. But this…this recipe will make you a no churn believer. The secret…ricotta cheese! Think cannoli meets ice cream. You must try this!

No-Churn Ricotta Ice Cream

ingredients

  • 2c heavy cream
  • 1c whole milk ricotta cheese
  • 1/2c wildflower honey
  • 1tsp vanilla extract
  • pinch of cinnamon

Directions

  • Pour 1¾ cups heavy cream into the bowl of an electric mixer fitted with the whip attachment.
  • In a medium bowl, whisk the remaining ¼ cup heavy cream with the ricotta cheese, honey, vanilla and cinnamon to combine. Whisk vigorously to help thin the texture of the ricotta so it’s less clumpy.
  • Whip the heavy cream on medium speed until it forms medium peaks.
  • Gently fold the whipped cream into the ricotta mixture, mixing just until fully combined.
  • Pour the mixture into a storage vessel (a casserole dish, cake pan or loaf pan would work) and cover with plastic wrap. Freeze until set, 3 to 4 hours. Soften for 15 minutes before scooping and serving.

Source: Pure Wow

DIY Holiday Eggnog Hair Mask

So I went to the grocery store yesterday and honestly I was more than a little excited to see that eggnog is back on the shelves. Of all the seasonal products, eggnog is probably  my favorite. I mean, nothing beats an eggnog cocktail. Amiright?!! I’ve even made eggnog french toast which is as close to divinity as we’re gonna get in this life. As with any food that I love, it’s only a matter of time before I use it in a diy beauty treatment.

My hair has been suffering a little bit lately. I’m going to just go ahead and blame it on the weather getting colder. Impending Winter blues, y’all. Anyway, my hair has been pretty dry lately, and I’m noticing a fair share of split ends. No bueno. So last night, I made this hair remedy that I’m sure you’re gonna go gaga for. Seriously, the protein benefits of egg and the sweet smell of the holidays all in one easy to make hair treatment. What’s not to love?!

Holiday Eggnog Hair Mask

Ingredients

  • 2 tbsp eggnog
  • 1/2 tsp cinnamon (optional, be aware that cinnamon has a lightening effect on the hair)
  • 1/2 tsp nutmeg
  • 1 tbsp coconut oil
  • 1 egg white

Directions

  • Add all ingredients into a glass jar
  • mix well
  • wash your hair normally, then work the mixture through damp hair
  • cover with a towel or shower cap
  • allow the mixture to penetrate your hair for about 20 minutes
  • rinse hair thoroughly with warm water

The egg in this hair mask provides a much needed boost of protein for dry hair, while the honey and coconut oil help to moisturize and add shine to dull hair. If youfind that the mixture is a little too thin, just add more honey or nutmeg to thicken it up a bit.

Source: BLDG25

Try This—The Mozzacado: A Next Level Caprese Sandwich

There’s really no way for me to be modest about this, so I’m just gonna come right out and say it. I am a sandwich aficionado. Like seriously a sandwich making guru. There’s really no challenge too great when it comes to making a vegetarian version of a classic sandwich. Still don’t believe me? Try this incredible vegetarian take on a Vietnamese favorite or this amazing vegetarian halloumi burger or any of these. I’ll wait.

Yup. When I’m right, I’m right. But maybe the biggest challenge for a guru like me, is to bring you a knock-your-socks-off recipe for an already vegetarian friendly sandwich. I’m up to the task though. I think I might have a slight advantage here, because who doesn’t love a caprese? Mozzarella. Tomato. Basil. Mmmm. Nuff said. But I, for real, just took my caprese to the next level. Sky high with avocado. Mozzacado! Yaaaaassssss!

This is a super easy recipe, but the payoff is like hitting the lotto. Full disclosure: I ate two of these sandwiches on football Sunday. Whatever. It’s more than a little delicious and it didn’t leave me feeling guilty at all. Fuller disclosure: The second time around, I put that Mozzacado on a panini press. I have transcended. Seriously, if you love sandwiches as much as I do, get your hands on the Cuisinart panini press that I use. Your sandwich game will never be the same. Anyway, the name says it all. The Mozzacado. You must try this!

Mozzacado Caprese Sandwich

Ingredients

makes 2 sandwiches

  • 4 thick slices sourdough bread
  • 1 medium avocado
  • 1 small ripe tomato
  • 4 slices whole milk mozzarella, sliced thick
  • 6-8 fresh basil leaves
  • flaky sea salt and freshly ground black pepper to taste

Directions

  • Lightly toast the bread
  • Smash the pitted avocado with a little salt and pepper
  • Spread a thick layer of smashed avocado on the warm bread
  • Layer the cheese with the basil and tomato over the avocado