addendum :: tips for making the best granola

as a follow-up to a recent post on granola, i give you some good tips on making GREAT granola. it took me a while to get it "down" and i think i've these tips will help you if you are experimenting in the kitchen.

* spread the granola as evenly as possible on your baking sheet
* always add vanilla--it's just the right thing to do for maximum tastiness
* always add dried fruit AFTER baking (seems obvious, but just in case)
* take it out of the oven before it's too brown and crispy--take it out when it is still soft and it will crisp up as it cools
* store it in air-tight container and you're granola will last about a month

if you come up with any great combinations, do let me know.

happy baking!

breakfast of champions :: granola!

around here, we love our granola. especially the boy. he can't get enough of it. the sadness that comes over his face when he asks for "granolaandyogurtpleasemommy" for breakfast and i have to say "sorry, kid, we're all out!" it's pitiful.

the result is that we make lots of granola. by the boatload. we've tried many combos, but this kid's got simple tastes, so we have a simple (but yummy!) recipe. the nice thing about granola is that you can add whatever you like to it--walnuts, cranberries, sunflower seeds, coconut--whatever! it's your world. customize it like crazy.

here is our basic recipe which is super yummy as is:

(Freakin') Sweet Pecan Granola

3 cups rolled oats (not the quick cook stuff)
1 cup pecans, chopped or bashed up with the mortar and pestle
2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup light-brown sugar (not packed down)
2 tbs. veggie oil
1 tbs. pure vanilla extract (the higher quality the better)

1. position your oven racks in the upper and lower thirds of the oven. preheat to 350 degrees. line to baking sheets with parchment paper.

2. in a large bowl mix the oats, pecans, cinnamon and salt.

3. In a small pan, combine the brown sugar with 1/4 cup of water. bring to a simmer over medium heat. stir until sugar is dissolved. stir in the oil and vanilla. remove from the heat and pour over the oat mixture. stir until well combined.

4. divide the mixture between the 2 baking sheets and spread as evenly as possible. bake for 15 minutes, stir and switch pans to the opposite oven racks. bake until lightly golden brown, about another 10-15 minutes. the oats will feel slightly soft, but will crisp up as they cool.

scones :: not just for breakfast anymore!

yesterday we made scones.

i love scones. i'm big fan of the scone. i fell in love with them when i lived on Martha's Vineyard and would frequent the Black Dog bakery. they made currant scones that were just heavenly. i still dream of them from time to time. there are some tastes you just can't recreate in your own kitchen, try as you might! i even got their cookbook, but alas, no scone recipe was within. i have plans to someday set about taking a year and making every recipe in that book during that year because it all sounds so good (and i'm a nostalgic type), but i digress. . .

for this scone-making adventure, i used the quirky cupcake's recipe. we put cranberries and walnuts in ours and they were quite tasty!! this recipe yields a cakier scone than i am used to, but i liked it a lot. and, as you can see, it was a fun project for my little dude. he helped mix it all up, crack eggs, brush with cream and sprinkle sugar. the hardest part for him is waiting. "are they done NOW, mommy?"

patience, young skywalker.

slap a little butter and jam on those bad-boys and we snacked like kings. (thanks quirky cupcake!)

: )

favorite recipes :: buttermilk pancakes

i love pancakes.

okay, i guess i have never met someone who doesn't, but i *really* love pancakes. and i don't require anything fancy. some blueberries is really all i need. good ones. preferably picked a day or 2 before using.

most weekends i make them. and if i don't, i want to. i've been known to try to talk my son into wanting them, too, so i don't feel like it's just for me, but really it is.

"want mommy to make pancakes?"
"no. i'll have some cereal."
"wanna HELP me make pancakes?"
"no. i'll have daddy flakes (translation: Wheaties) for breakfast."
"oh.......i thought we could make them together. warm up some yummy maple syrup!"
"that's okay, mommy."
*pause while i think harder*
"how about if we put CHOCOLATE chips in them??"
"okay mommy, but can i also have a few chocolate chips in a bowl, too?"

yes. i do what i have to do to make it appear like i'm doing it for the kid.

here is our favorite, favorite recipe for pancakes. add whatever fruit you like or chocolate chips.

BUTTERMILK PANCAKES
adaped from martha's recipe out of her Comfort Foods book

2 cups flour
2 tsp. baking powder
1 tsp. baking soda 1/2 tsp.
salt 1 tablespoon sugar
2 large eggs, lightly beaten
3 cups buttermilk
1 tsp. vanilla extract
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, vanilla and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Butter the griddle.

Pour pancake batter with ladle. When pancakes have bubbles on top and are slightly dry around edges, flip 'em. Cook until golden on bottom, about 1 minute.

Keeping finished pancakes on a heatproof plate in oven. Serve with butter and warmed maple syrup.

can you say, yum?