While I was in Texas with the Gilded Girls – Debbie made Granola. You know when you watch someone cooking and they do it all from memory? It’s effortless, easy to watch and the result is always tasty and filled with love. While she was hosting this huge event with a million things still to be done – she whipped up the best granola I’ve ever had. I watched and took mental notes. Once I was home I set to work on replicating what she had done so easily.  After testing a few different options and texting her for the recipe in her head I came up with this. It’s really about the ratios of your wet to dry and the flavors you add, like a blank canvas you make it all your own. Homemade is ALWAYS better, you know exactly whats in it and its way more cost effective.

Here are the basics:

5 cups whole oats– not the quick cooking kind, buy them bulk from a health food store way cheaper.

2 cups chopped nuts– I used whole roasted almonds not salted, you can control the salt levels this way if that is a concern for you, if not rock the salted nuts. You can use any nut you like, chop them or not but keep them bite size friendly.

3/4 cup dried fruit– I used dried cherries, a mix of 2 different kinds, chopped. Cranberries are really good and if you must, use raisins, but that would just ruin it!  for me anyway, I’m a freak! I can’t stand raisins- it’s a childhood trauma- long story.

2 cups shredded coconut– sweetened or not – your choice – omit altogether if you don’t do coconut, Debbie used it and it was delish!

1/2 cup canola oil– you could do half melted butter and oil or be totally decadent and use ALL butter….YUM

1/3 cup honey– agave syrup or maple syrup work really nicely as well or a mix of all 3.

1/4 brown sugar– regular brown sugar, dark brown sugar, or white death aka white sugar.

3/4 teaspoon salt– if you’re using salted nuts take the salt down to 1/4 teaspoon, you can also add 1 teaspoon of cinnamon or pumpkin pie spice would ROCK!

Preheat oven to 375. In a small saucepan on the stove combine the oil, sugar and the honey until melty warm. In a large mixing bowl combine all the dry ingredients.

Pour the liquids over the dry and mix really well, do it with your hands so you can feel that every item is coated.

Line a baking sheet with parchment paper or a silpat and spread the mixture flat on the sheet.

Bake for 30-40 minutes, mix/toss half way through the cooking time. You want it to get browned up, you will smell the nuts getting all toasty too….. smells so good. Watch it towards the end- you don’t want burned Granola. The mixture will seem soft still, but it will crisp up as it cools. Keep the granola in an airtight container or ziplock baggie for up to a week – 10 days. Sprinkle over yogurt, ice cream, pancakes or eat like popcorn while watching a movie.

Thanks Debbie for showing and sharing this with me, it’s so easy. I’m thrilled y’all are moving back to California. Maybe I can get her to guest blog her Red Velvet cupcakes sometime soon!! They are to die for!

I know…. I know it’s been awhile, I’ve been lagging on posting these last couple months. We’ve had lots of guests visiting and life in general has been very busy, big changes are coming soon!! 

Directions

In a medium bowl, whisk together all dry ingredients, then add all wet until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)

Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. 

Wipe cook surface with oiled paper towel. Ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, drop fresh Blueberries on to the pancake, about 3 minutes, flip and cook until golden brown, another 1 minute.

Repeat with remaining batter. Serve immediately topped with warmed REAL Maple Syrup.

Let’s make Scones. 

It was rainy when I woke up this morning, which always makes me want to bake. The smell of fresh baked scones wakes up the sleeping husband who would other wise sleep until noon if I ever allowed that, J/K.
Scones are easy and so delicious on a chilly morning. I have some beautiful big dried strawberries I got on our NYE trip to Seattle, these will join the scones and make for a yummy sweet nibble in the flaky goodness. First off if you know you’re going to makes scones the night before freeze some butter, I always keep butter in the freezer, you’ll see why soon. 


Ingredients

• 2 cups plus 1 tablespoon all-purpose flour
• 1 tablespoon sugar, plus additional for sprinkling
• 1 tablespoon baking powder
• 1 teaspoon pink salt
• 2 tablespoons grated orange zest
• 3/4 cup frozen unsalted butter, grated like cheese.
• 2 extra-large eggs, lightly beaten
• 1/2 cup cold heavy cream
• 1/2 cup small-diced dried strawberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash

Directions