Granola. Some people love it, others could do without it completely. In our kitchen, granola gets a lot of love. I make it so often that I rarely ever use a recipe - I just throw whatever I have into a bowl until it reaches the right consistency and bake away. I’ve come up with a solid formula that produces stellar results for a healthier version of what most would consider a “classic” granola. Recently, though, I was feeling inspired to change up my usual oat-based granola and put some new ingredients into the mix….
Raw and no bake desserts have become quite the craze these days. And it makes sense. People have less time to spend in the kitchen, and want quick, easy recipes to power them through busy days of work (and play), or to end their nights on a sweet note. This month’s Recipe ReDux challenge, no cook desserts, provided me with the perfect opportunity to test my own skills making raw desserts, something I rarely do.
I was stuck for ideas at first. All I could think of was nut based cheesecakes (something I’m not a fan of) and avocado chocolate mousse (something I love, but have already made more times than I can count). I let my mind reel for a few days, and then it hit me….
Have you ever finished (or been in the middle of) making a cake batter or cookie dough and thought to yourself, “I should stop here. Baking this couldn’t possibly make it taste any more lovely than it already does”? Yes? I thought so. When I was younger, I’d tell my mom I was making chocolate chip cookies, but secretly I just wanted to eat that cookie dough, raw eggs and all. Clearly I was not concerned about salmonella in the least. I’m pretty sure the recipe I used was supposed to produce 60 cookies, but somehow I usually wound up with 40 or so. What a mystery……