I started with the Almond Joy Granola from Minimalist Baker, but I rarely follow recipes. I keep going to the Minimalist Baker recipe and then I try to remember the changes I have made. It can be a bit confusing and not terribly efficient. So, I will try to write my recipe here in the hopes that next time I make granola I will be able to find the recipe I actually use.
My Favorite Granola
2 cups old-fashioned oats
1 cup 9 grain flakes Azure Standard
1 cup raw almonds
1 cup coconut chips (large flakes)
3 tablespoons turbinado sugar
1 1/4 teaspoon sea salt
1/4 cup virgin coconut oil
1/4 cup peanut butter
1/3 cup honey
- Line a cookie sheet with parchment paper. Preheat oven to 340°.
- Mix all dry ingredients together in large bowl.
- Heat coconut oil, peanut butter and honey in microwave safe bowl (1 min high) or heat on stove, until melted. Stir to combine.
- Pour melted mixture over dry oat mixture and stir until all dry ingredients are moistened.
- Spread on cookie sheet in thin layer.
- Bake for 11 minutes. Stir and bake for another 11 minutes (20-25 minutes in total)
- When the granola is browned remove from oven and let cool on baking sheet.
- Once cooled, break apart large pieces and use parchment like a funnel to pour granola into airtight container.
I usually top each bowl with a small handful of chocolate chips. I don’t add them to the container because 1. they all fall to the bottom 2. I don’t want my kids asking for granola so they can pick out all the chocolate chips 3. this way I can use the granola in a fruit parfait and not pick out chocolate chips 4. more chocolate when you want it and none when you don’t. (I think AA Milne would be proud of that sentence.)
*Note to self: Make when Josh is out of town or he may eat all of it straight from the container.
Does anyone even read blogs anymore? I haven’t followed anyone for years. This blog is rather like my MySpace account. Does MySpace even exist anymore? I tried to stop using FB because it’s for old people, but I really didn’t get into twitter or instagram. I’m pretty sure I’m old. Anyway I read a fluffy little novel about a girl fighting for an IT job with a blog: whoever had the most followers won the job. Crazy how fast our world changes. Eh, well, now my blog can be my personal diary. Not that I ever had over 30 followers anyway.
I have been having a bit of a hard time remembering where I have certain recipes. It seems like I get into ruts in my cooking. I’ll cook one recipe several times in a matter of months and then I never make it again. Or I want to make it again the next year and have no idea where the recipe can be found. How do I tackle this problem? My mother had a recipe card with a list of where to find her favorite recipes. I started this blog so I could gather all my recipes in one place. I’ve gotten a bit lost and the last few years have barely written anything. Back to it then!
Easy Cream Cheese Danish
2 cans refrigerated crescent dough sheets
1 (8oz) tub of Tofutti cream cheese
1/2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons Tofutti sour cream
1 cups powdered sugar
1 tablespoon almond milk
1 tablespoon dairy free butter
- Preheat oven to 350°. Line 9×13 pan with parchment paper.
- Roll out one dough sheet and lightly press into pan.
- Mix together cream cheese, lemon juice, sugar, vanilla, and sour cream. Spread filling evenly over dough.
- Roll out second dough sheet and lay on top of filling.
- Bake for 22-27 minutes, until golden brown.
- Stir milk into powdered sugar and margarine to make a glaze. Drizzle over slightly cooled pastry.
*optional: top with strawberry jam
Did you know that Pillsbury Crescent Rolls are dairy free? Chock-full of chemicals I can’t even pronounce, but dairy free! YES!