Treks & Bites – The Crossroads Where Food Meets Travel!
Oats and dark chocolate chips combine for a beautifully textured cookie filled with plenty of pockets of dark, gooey chocolate.
Made with brown sugar, toasted pecans, cinnamon and a hint of ginger, these cookies have crispy edges, chewy centers and plenty of pecans in every bite.
Sweet and gooey with hints of caramel this holiday pecan pie, made with dark chocolate chips, toasted pecans, brown sugar and agave syrup is decadent and delicious! It’s silky and crunchy and pure indulgence for a holiday dessert!
Thinly sliced onions, fresh figs, goat cheese and fresh thyme make this simple and delicious fig crostini.
Rich dark chocolate brownies on top of a crispy graham cracker crust and topped with roasted marshmallows and melted dark chocolate chips.
We love shishito peppers as an appetizer all by themselves, but this salad recipe is really fun and creates such a beautiful, colorful plate.
We love shishito peppers as an appetizer all by themselves, but this salad recipe is really fun and creates such a beautiful, colorful plate.
This recipe is based on the traditional soda cracker recipe from the King Arthur Baking website.
We use dark or bittersweet chocolate chips for this recipe and lately, we’ve been using a mixture of half 60% cacao and half 72% cacao.
Jalapenos, Cilantro, garlic, tahini, lime juice come together in this bright and zesty hummus.
Jalapenos, Cilantro, garlic, tahini, lime juice come together in this bright and zesty hummus.
This soup can be pureed with an immersion blender for a smooth, creamy soup, or left chunky for a more rustic soup with tasty bites of veggies.
You can easily adapt this recipe to your own heat tolerance by using more or less, hotter or milder, peppers in your rendition.
These sweet rolls are coated in cinnamon and cardamom brown sugar goodness with currants and pecans in every single bite! They are well worth the effort of making this yeast dough from scratch for the holidays.