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….
•Autumn is finally here. And miraculously, the weather actually changed with the season. That means I can actually wear my sweaters, scarves, and boots.
•You’ll probably relate to this. I went to the grocery store for one thing: a bar to snack on while climbing. I came out with no less than four different types of apples (what if I never found them again?!), several varieties of pear, some grapefruit, the biggest bunch of beets I’ve ever seen, 3 kinds of winter squash, and of course a few of the kitchen staples that I’ll never allow myself to run out of (because 4 containers of dates isn’t enough… and peanut butter, well if we ran out of that the world would probably end). Do you do this? I hope it’s not just 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……