Fast Friday: Fried egg & savory oatmeal

Happy Friday from the comforts of my bed!

[crickets & nasty glances]

Okay, so not literally from the comfort of my bed.   But when this post goes live, I'll ideally be lounging around the apartment somewhere.  I took the day off since I knew we'd be out late last night.  For his 30th birthday, I got Matt tickets to see one of his favorite comedians, Jim Gaffigan (yes, the Hot Pocket guy) when his tour came through Pittsburgh.

Paired with a delicious dinner out, we had such a great time!  Who knew weeknights could be so fun?  As far as Jim Gaffigan's performance, he was laugh-so-hard-it-hurts funny and totally surpassed my expectations.  I wasn't super familiar with his routines but ended up really enjoying it since he talked about food a lot.  If you have a chance to see him, I highly recommend doing so!

Fast Friday: Oat waffles

"Yikes, it's looking empty in there."

That's what Matt said two weekends ago when he opened our refrigerator.  To give you a visual, we had milk, eggs, butter, half of a bag of shredded coconut (so I can always make these cookies), and condiments.  No leftovers, no vegetables, no cheese, and no meat.

Wait!  We did have something else in the fridge: the Brita pitcher.

It was bleak times, my friends.  Throw in the fact that Matt was coaching at a swim meet all weekend (read: had the car), which meant I couldn't get to the grocery store until late Sunday evening.  I went out for lunch twice and dinner once - a "yippee!" and "yikes" kind of moment.


Lest you think I spent no time in the kitchen and depended on others to feed myself, I'm proud to report that I did make both breakfast and cookies.  Breakfast and dessert, that's all the food anyone really needs, right?

Apricot almond oat muffins

Top o' the morning to ya!  Did you have a nice weekend?  Whether it was a standard two-day-er or a holiday three-day-er, I hope it was relaxing and re-energizing.

Ours was pretty great, despite last night's exchange of "What did we do this weekend?  I can't remember!"  Nothing outlandish, but lots of little things that added up to a just-what-we-needed kind of time.  Saturday, in particular, was basically my perfect day.

Pumpkin butter oat bars

A week and a half ago, I saddled up and made pumpkin butter from scratch.  It was so easy and was/is so gosh darn, knee-slappingly delicious that I'd say it's one of the top ten best decisions I've made in 2013.

If you haven't figured it out by now, food kind of runs my life.  And I run so that food can run my life.  It's a circle of life kind of thing.

Is Circle Of Life stuck in your head now, too?  Sorry about that.

Gosh, it's been a while since I watched The Lion King.  To be honest, it was never one of my favorite Disney movies.  I enjoy certain parts, but parts of it are just so dark.  That Scar is one rat b-... bad dude.

Mildly terrifying moments aside, one part that everyone seems to enjoy is when baby Simba is held up for the entire kingdom to see.  Rafiki, the crazy monkey, is all, "Look!  This guy here!  Gonna be a big deal."

That's basically how I feel about my first batch of pumpkin butter.  I'm all, "Look!  This stuff is the bomb dot com!  And I made it myself."

Fast Friday: Cool oats with yogurt with fresh fruit

We're friends, right?  And friends can ask favors of their friends.  So, I have a teeny tiny favor to ask of you today: Give yourself a gold star.

(In a pinch, a pat on the back will do, but there's something about a shiny little sticker that's so uplifting, don't you agree?)

If you are one of those insufferable people who ask "why?" and need a reason to reward yourself (cough yours truly cough), here are a few.  Feel free to use any/all:

-Shiny things make you happy
-You totally rocked that thing at work this week
-You only hit snooze once today
-You crossed off a major item on your to-do list
-It's Friday!

I'm giving myself a gold star on behalf of my husband because I came up with a new favorite summer dish that doesn't use the oven.  It's a tasty Fast Friday miracle!

Lighter old fashioned meatloaf

Springtime Summertime seems to be in full swing around these parts, and I'm totally on board!  The will-it-or-won't-it weather of spring is not my jam, so I'm loving these super sunny and nearly-hot days of the past week plus.

This weekend, Matt planted cherry tomato seedlings and transferred the flourishing basil to bigger pots.  I'm so, so, soooooooooooo excited to devour the fruits of his labor.  Homemade pesto!  Fresh salsa!  Basil cookies!  And, my oh my, caprese salads.  I could legitimately eat the classic combination of tomatoes, basil, and mozzarella every day for the entire summer.  I love it!

Alas, it isn't yet technically summer for another month, and those little seedlings aren't ready to feed us.  But my appetite has switched over to summer mode, and I'm craving fresher dinners.  Like meatloaf!

Strawberry jam crumb bars

There's something about running that really makes me want to bake.  Specifically, watching other people run.

I want to show my support for them.  I want to clap my hands, shout and cheer for them!  I want to somehow give them all of my energy when theirs is in short supply so they can feel refreshed and have the strength to stride toward the finish line.  

And, when I've clapped, shouted, and even chased down a few friends for sweaty hugs and high fives, I'm famished!

Pumpkin oatmeal cookies

Sit down and pay attention.  Please.  Pretty please.  Because this is important.

I think I have a new favorite cookie.

I know, I know.  I spend so much time championing this recipe and that, saying things like, "This one!  You must make this one now!"  And I truly mean it every time.  I love food.  And I only tell you about food that I really, really love.

But, sometimes, I fear that you might see me as the boy who cried wolf, or, um, the girl who cried delicious.  "How can she say everything is so totally awesome?  Does she even realize how often she uses the words super and totally and amaaaaaaaazing with way too many "a"s?  Pfffffft.  I don't know if I believe her."

Well, believe this, sister (and brother): These are the best cookies I've eaten this year.  Certainly the best I've made this year.

Blueberry muffin oatmeal

Sometimes I don't know what to write about.

I think back to what I've cooked recently and none of it seems to qualify as "blog-worthy."  In fact, most things I cook are downright uneventful.  I expect the food to be good, the food is good, and I eat it.  Meal's done and the case is closed.

So, I wrack my brain for something I can show you that will totally blow your mind.  Something that will have you wondering how you ever lived without it in your daily menu.  Something that has never been done before... ever... and must be introduced with a dozen trumpets' fanfare.

Because, gosh, you don't want to hear about normal things I eat day in and day out, right?

Or maybe you do.  And maybe I want to tell you about them.

Individual blackberry crumbles

(No, not those blasted cellular devices.)

Remember when I said I phoned in a secretly easy but delicious dinner the other night when I had guests?  Well, I fibbed just a little.  I did put some effort into that evening's menu when I channeled my energy into making a berry-licious dessert: individual blackberry crumbles.

Monster cookies

Though it's been a few days since I returned from Savannah, I can't stop thinking about the food I ate at Paula Deen's restaurant, The Lady and Sons.

Laura and I wisely decided to make lunch at The Lady and Sons our last meal before we said goodbye to the quaint little river-front town.  And goodness, did we ever make the right decision.  We'd heard the buffet was good, but to order off the menu for even better out-of-this-world southern Paula classics.  I ordered the chicken pot pie since I'd see her make it many times on her Food Network show.

Nope, I didn't care that the mercury was hitting 90 degrees outside.  Nothing could've kept me from my date with destiny that pot pie.  OUT OF THIS WORLD!  Easily the best pot pie I've ever had.  Here is a link to the recipe so you can make it at home.  And, if you're planning a trip to Savannah, this should be a must-do on your list.  Totally worth the hype and then some.

So, now you're wondering why I've talked up this woman's show-stopping chicken pot pie when this post is clearly about something else.  Well, being inspired by her love of butter and wanting to inject a little south in my mouth kitchen, I dug up a recipe I've kept for months for this perfect non-occasion: monster cookies.  Just look at all of the deliciousness packed into these cookies, hence the name.  I wouldn't expect any less from Ms. Deen.

Breakfast apple granola crisp

 [enjoyed with a slice of pumpkin bread... coming later this week]

Hey, weekend!  It's me, Katy, calling -- please come back!  Somehow, even with an extra hour due to daylight savings time, the past two days seemed to fly by so quickly that I could barely get a glimpse of them.  But oh, it was a good one, very busy.  I went home and had a nice little day trip to Ohio (and some snow flurries!) with my mom and sister on Saturday.  Walking, talking, shopping, eating... you know the drill.

Scored some homemade spinach basil garlic pasta and tomato jam (as delicious as it sounds), and an adorable wooden penguin Christmas decoration.  The highlight?  Lunch at Popeye's where we all ordered signature one-bite sundaes for dessert.  You know how I love all things mini, ahem. 

So, Saturday was a blast, and Sunday was hectic but productive.  I was so amped about getting an extra hour of sleep and somehow sleep was the last thing on my list this weekend.  What did you do with the extra hour this weekend?  It was one of those weekends that my mood and well-being desperately depended on energizing meals.  Because, as I'm sure you know, there is nothing worse than being on a trip to a new place and hitting a wall... that 3 o'clock in the afternoon "I can't possibly walk to another store or try on another sweater" feeling.  That "I just want to sit down" plea.  When the only time you find yourself actually sitting is to eat.

Anyway, because we left so early on Saturday, I didn't get a chance for a big breakfast.  Basically, I was kicking myself for making such an awesome breakfast crisp on Thursday night and then abandoning it for the weekend.  Luckily, I did enjoy some for a late dessert on Thursday night and a big bowl for Friday's breakfast.  (Worry not, for this didn't go to waste.  Matt took the liberty of enjoying it this weekend while I was away.  What a sweet guy, huh?)

This dish is straight up apple crisp adapted for breakfast time.  And, as a bonus, it used up the last of the apples from the originally 10 pound stash.  It's easy and hearty and makes for a perfect wake-up treat if you're having overnight guests.

The apples are spiced just like they would be in any sweet apple dessert and softened in the oven for devouring later.  The granola topping, well, is just brilliant.  Packed with flavors -- shredded coconut, chopped almonds and walnuts, oats, all tossed with maple syrup -- it bakes into a crunchy and chewy topping.  Talk about energy, folks.

So much better than cereal and those wimpy pre-packaged sad excuses for breakfast bars.  Make this on a weekend and enjoy breakfast for the week.  Your weekday morning routine won't know what hit it!

But, hey, don't let me dissuade you from enjoying this if there isn't a jam-packed day in your future.  It's so cozy and delicious that it'd be a perfect preface to curling up on the couch for a weekend vacant of any plans at all.

As of right now, it's looking like this upcoming weekend is wide open without any plans at all.  And, I think (fingers crossed) I will be able to wake up whenever my body is good and ready... without the aid of an alarm clock.  I can't even tell you the last time I did that.  But, you know, if you aren't so lucky and do indeed have plans, this dish is packed full of energy for all of the busy bees in the world.  Just don't expect me to join you this time :)


Breakfast Apple Granola Crisp
(with a few changes, from Smitten Kitchen)

A few notes: This reheats later marvelously.  Just scoop out a serving and microwave for a minute or two until toasty.  Also, the original recipe called for honey where I used maple syrup -- if you don't have real maple syrup (the fake stuff won't cut it), use honey.  I just wanted a deeper flavor that the maple could provide.  Finally, use whatever nuts you have, whether one kind or a mix.  Chopped pecans would work nicely, too.

3 pounds of apples (I used a pie mix of slightly sweet and firm, but use whatever you like), peeled, cored, and cut into medium chunks
2 Tablespoons of lemon juice
3 Tablespoons granulated sugar
1/2 cup + 1/4 cup all-purpose flour, divided
1 teaspoon ground cinnamon
Salt
1 stick (8 Tablespoons = 1/2 cup) unsalted butter
1/4 cup pure maple syrup
2 cups old-fashioned oats
1/4 cup walnuts, roughly chopped
1/4 cup almonds, roughly chopped
1/2 cup shredded coconut (sweetened or unsweetened will do)

Preheat oven to 400F.  In a large bowl, toss apple chunks with lemon juice, sugar, 1/4 cup flour, cinnamon and a pinch of salt until apples are well-coated.  Pour into a 9x13-inch baking dish.

In a medium saucepan, melt the butter with the maple syrup.  Stir in the remaining 1/2 cup of flour, oats, almonds and walnuts, coconut and another pinch of salt, until clumps form.  Sprinkle oat mixture evenly over the apple mixture.  Cover dish with aluminum foil.

Bake in the oven for 45 to 55 minutes, or until the apples are bubbly.  If the granola begins to brown too soon, cover the baking dish carefully with foil and return to oven for remaining time.

Serve warm immediately or allow to cool completely.  Store, covered with plastic wrap, in fridge for up to 5 days.  Eat straight out of the fridge, perhaps topped with some morning yogurt, or warm it up for a cozier breakfast.

Baked pumpkin pie oatmeal

Happy Friday!  Why so happy?  Well, for one, it's Friday and this week has flown by me!  Second, the Penguins prevailed in overtime last night against the Nashville Predators.  Included in that win was a goal so ridiculous that the parties involved, Crosby and Malkin, were laughing on the bench, most likely a little impressed by what they just did (and rightfully so!).  But, the real reason is probably because I had my most favorite breakfast ever today (and two other days this week, ahem) -- baked pumpkin pie oatmeal.  That's right.  Don't refresh your web browser.  Pumpkin pie for breakfast.  It can be done!

Let's get right to business, here.  It's no secret that I love dessert.  I love it so much that I've turned a few typical desserts into slightly more nutritious versions that can pass for breakfast: My first attempt at crepes.  Last week's apple and peanut butter tart -- protein AND fruit!  And, a product of last winter's snowpacalypse -- apple pie oatmeal.  But with fall here, I've been hankering for anything pumpkin.  Pumpkin fro-yo at Razzy Fresh.  Pumpkin cookies at tailgates.  Pumpkin bread at work.  You get the idea.  In fact, it's a little shameful to see how the mission: pumpkin has consumed my life... welp, over it that quickly :)

Here's how you, too, can have pie for breakfast and get a step closer to turning into a pumpkin yourself:

Two recipes: Fresh spinach pasta dinner & PB&J oatmeal breakfast

TGIFF - Thank goodness it's finally Friday!  This week has seemed extra long (probably due to the lack of sleep I've gotten the past three nights and the extra fun weekend I was sad to see go), but it was supposed to be a short one!  I mean, it was a short one with the holiday off on Monday.  I live for weeks like this -- namely due to the surprise Friday phenomenon.  Not familiar with the SFP?  Let me explain.

During a normal week, by the time Friday rolls around, your body and brain are expecting it, having worked or schooled your way through five typical days.  But, during special four day weeks in which the Monday is a holiday and therefore a no school/work zone, your week starts on Tuesday, but your brain still thinks it's Monday.  Wednesday feels like Tuesday, and Thursday feels like Wednesday.  Get to what seems like Thursday but, wait -- surprise!  It's actually Friday!

And that, ladies and gentlemen, is why I will always choose to have Monday off rather than Friday.  But this week hasn't quite flown by like I hoped it would.  Aforementioned lack of sleep, a to-do list that keeps growing in the "I haven't been home for more than an hour except for sleep" kind of way, and not much time to spend in the kitchen are all reasons to really really be thankful for this weekend that is now upon us!  So, for your viewing and eating pleasure, two quick and satisfying meals.

First, though poorly photographed (I blame it on the fact that I was in a super rush making this in order to meet friends for a movie), a delicious spinach and tomato pasta toss.  It's colorful, healthy, and incredibly satisfying yet oh so simple.  And who says you need a fancy sauce for pasta?  The creamy ricotta was a pleasant change that I will surely use again this weekend.

Spinach Tomato Pasta Toss

-makes enough for one, but can be multiplied easily

2 handfuls baby spinach

1/2 cup grape tomatoes, halved

1 tablespoon olive oil

1/2 teaspoon minced garlic

Salt & pepper

3/4" thick bundle (or however much you want) dried spaghetti noodles

1/4 cup ricotta cheese

Fill a small pot with water, salt generously, and bring to a boil.  Add pasta and cook 7-8 minutes.  Drain, reserving a tablespoon or two of pasta water.  Meanwhile, in a large skillet, heat oil and add garlic and spinach, stirring frequently to coat with oil.  Once spinach has wilted, add tomatoes, and toss to coat.  Over medium heat, add cooked pasta and toss until mixed.  Remove from heat, and stir in ricotta.  Salt and pepper to taste.  Enjoy!

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Second, this morning's breakfast: peanut butter and jelly oatmeal.  Though it may sound a bit juvenile (so what if it is, huh?), it fit the bill for a morning that had this 25-year-old me refusing to get out of bed until 20 minutes after my alarm had first beeped.  And then pacing around in my robe weighing the idea of taking the day off because I simply wasn't in the mood to go to work.  How very mature of me, right?  Well, suffice it to say that I did make it to work (and on time, at that), but not without an energizing treat of a breakfast.

Peanut Butter & Jelly Oatmeal

-makes enough for one (whether 7, 25, or 82 years young)

1/3 cup old fashioned oats

2/3 cup water

1 Tablespoon peanut butter

1 Tablespoon jelly or jam of your choice (I used grape)

Dash of cinnamon

1 Tablespoon peanuts

Combine oatmeal and water and cook per directions.  Then, against your grumbling stomach's wishes, patiently add peanut butter, jelly, nuts, and cinnamon while photographing each step at 7am.  After said photographing, stir up (don't photograph this, it's not as photogenic) and enjoy :)

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What's on your agenda for the weekend?  If you're in the Pittsburgh area, the Three Rivers Arts Festival is in full swing, and I'm hoping I can make it to enjoy the FREE Guster show on Saturday evening.  I swear, SWEAR, that I will get to weeding my garden.  It's already June and I'm a bit behind on things.  Woops.  I'm officially using this space to promise to show you before and after pictures on Monday.  Don't let me break that promise!  :)  Have a fantastic weekend!

Baked apple pie oatmeal

(For those of you keeping track, today is snow day #3.  I'm going to make myself leave my apartment at some point, I swear... after a digital cable workout, perhaps baking, and surely some quality sitting.)

And that, my friends, is why I love snow days.  There is nothing better I can think of than sleeping in on a snow day (when you know the night before you don't have to go to work the next day so the alarm is off) and getting up to make a delicious breakfast around, say, 10 instead of 7.  Especially one that tastes like dessert.  Actually, it would make an equally delicious dessert poured over a nice scoop of vanilla ice cream... I'm sensing a repeat of this recipe later this week.

All of the ingredients are things most people would have on a regular basis.  Maybe not the apple juice at all times, but it's common enough to find anywhere.  And the finished product?  How could I not love something that makes my apartment smell so darn good and tastes like the most all-American dessert in the history of desserts?  Exactly.  (Hey, you pie-hating friends of mine, I think you would even like this!)

Look at it!  Regarding consistency, it's like a thick oatmeal and is best eaten with a spoon.  If you'd like something stiffer, decrease the amount of water added.  This recipe can also be easily multiplied if there are more mouths to feed (what a perfect breakfast this would be for guests!), but be sure to increase the dish size.  You don't want the mixture to be too thick (more than 1.5 inches) or the top won't get that slight crust.  For two servings, I used a 9 x 6 inch glass dish.

Apple Pie Oatmeal

-serves 2

1 apple, peeled, cored and chopped

2/3 cup oatmeal

2/3 cup apple juice

2/3 cup water

Dash of cinnamon

Splash of pure vanilla extract

Dash of ground nutmeg

3 teaspoons brown sugar

Preheat oven to 375F.  In a small bowl, microwave chopped apple for 1 minute.  Mix together apples and rest of ingredients in a 9 x 6 inch glass dish.  Smooth with spatula.  Bake at 375 for 20 minutes.  Remove from oven and serve immediately.  Enjoy the tummy-warming goodness and get back into bed, if desired :)

Overnight oats

No no, I'm not referring to some all-night French toast and quiche marathon.  I'm talking about overnight oats.

I honestly can't remember where I read about them first, but a quick Google search will show you how popular this dish has become.  For a breakfast that takes the least amount of prep imaginable, it's a pretty square meal: old-fashioned oats (complex carbohydrates... the good kind!), nonfat yogurt (good bacteria and protein), banana (tons of vitamins and fiber), and almonds (protein, vitamins and minerals, and the good kind of fats, like you'd find in olive oil).

And it's so satisfying!  To you skeptics, who really love your staple bowl of cereal, take it from me.  I love cereal.  But this is much more nutritionally complete (and faster, can you believe it?) and you can still eat it out of a bowl with a spoon.

**Any variation of this will work.  Have fun with it.  Want to use pineapple yogurt instead of vanilla?  Sure!  Strawberries or blueberries in place of the banana?  No problem!  Walnuts rather than almonds?  Go for it!**

Overnight Oats
1/2 cup or one serving size container of vanilla yogurt
1/3 cup oats (I had old-fashioned, but any kind will do)
1 banana, sliced
handful of sliced almonds

In a cereal size bowl, stir together yogurt and oats.  Arrange banana slices on top of the yogurt mixture and sprinkle with almonds.  Cover bowl with plastic wrap and make a tight seal.  Refrigerate overnight and enjoy in the morning.

Green monster smoothie

Last week I was having lunch with a friend and discussing our daily Internet reads (ranging from food and shopping, to Martha Stewart crafts and weddings), and she mentioned a Green Monster smoothie that she had recently seen here and tried.  I love smoothies, but don't make them as often as I'd like.  I usually reserve making them on the weekend since I have a habit of being a sloppier cook in the morning and getting my breakfast all over my clothes.  Woops.  Cereal is the way to go, my friends.  Anyway, I had never heard of a Green Monster smoothie, so she showed me the website:

me: "It's so green and pretty.  What's in it?"
Becca: "Baby spinach, peanut butter, a frozen banana, milk, oats-"
me: "Wait, spinach?"
Becca:"But it doesn't taste like spinach.  It's good!  I had one and felt really full and healthy for the whole morning."

Hmmm, this is worth a try.  I had some spinach left in the fridge and the other ingredients around as well.  Why not?  If all else fails, I'll make myself some super delicious (and not quite as healthy) French toast dripping with syrup.  Mmm :)

And holy crap did I enjoy it!  Honestly, I thought I'd have to suppress my gag reflux to get this down.  It is with the Girl Scout's honor that I can say I proudly and willingly drank the entire thing and even went back for seconds (two total glassfuls).  I couldn't taste the spinach at all, but the peanut butter and banana really stood out to me and a hint of the vanilla from the protein powder came through as well.  I really really recommend this!  I had it for breakfast around 9:15 and was totally satisfied... until I saw the clock at 12:42 and remembered I had quiche in the fridge that I'd made the night before.  Time for lunch! :)  (Thanks again, B!)


Green Monster Smoothie
-adapted from Iowa Girl Eats

2 handfuls of baby spinach
1/4 cup old fashioned oats (or quick-cooking, if you have those instead)
1 cup milk
1 Tablespoon peanut butter
1 banana, unpeel and wrap in plastic and freeze for a few hours or overnight
1 scoop vanilla whey protein powder (optional)
Handful of ice cubes (optional)

Slice frozen banana and add to a glass pitcher (or pitcher of stand blender), along with spinach, oats, protein powder, peanut butter, and milk.

Mix with immersion blender until smooth.

Add ice, if you want to thin the mixture a bit, and blend until smooth.  I didn't add ice because I thought the smoothie was the perfect consistency already (and I was getting hungry/curious).  Pour into glass and enjoy!

Fruit, nut & oat breakfast bars

My love of homemade snacks is no secret.  So, when I saw a recipe for breakfast granola bars in Nigella Express, I knew I had to try it.  They are easy to make (I know I say many things are easy, but this is one bowl, one spatula, and one measuring cup easy) but remember that they need an hour to bake and another hour or so to cool and set.  I made a batch on Sunday to have for the whole week.  You know, just in case I have one of those days when I don't want to get out of my warm bed and the thought of walking to work in 20 degree air makes me want to cry, so I stay in bed much longer than I should. Then panic hits when I do the math of how long each part of my morning routine takes and realize that the time I have left isn't enough... yeah.    These bars are perfect for those exact panic moments.  Also suitable for the common 2:30 "I'm so hungry I couldn't have possibly eaten lunch" hunger pangs.

Breakfast (or any other time of the day when you need a satisfying snack) Bars
(adapted from Nigella Lawson's recipe in here)

1 14-ounce can condensed milk
2 1/2 cups old fashioned rolled oats (not instant... they don't have enough substance)
1 cup shredded sweetened coconut
1 cup dried cherries (or other dried fruit of your choice)
1 cup sunflower seeds (or pumpkin, sesame, etc.)
1 cup natural unsalted peanuts

Preheat oven to 250F.  Coat a 9 x 13 inch baking dish with nonstick cooking spray.  Mix together all ingredients except the milk in a large bowl.

Warm the condensed milk in the microwave or in a saucepan over the stove.  Do NOT boil, merely warm.  Pour over the mixture into the large bowl and fold and distribute using a rubber spatula.

Spread the mixture into the pan and spread evenly, patting down where need be to make the surface even.

Bake 1 hour, remove from oven and cool on wire rack for 15 minutes.  While still in pan, cut into 16 equal bars.  Let cool completely (I let mine sit out for another two hours while I was doing other things around the apartment).  Store in a sealed bag or container for up to two weeks.

Enjoy with a cup of tea... mmmm.

Cherry almond cinnamon granola

Anyone who knows me knows that I don't kid around when it comes to shopping.  It's not uncommon for me to be out for five hours at a time.  (My mom and sister recently experienced this when we went to Grove City.  I think they needed naps after two hours.  Amateurs... )  And I don't just shop and buy, buy, buy.  I love to take inspiration from displays for outfits, gifts, and even decorations.  It's therapeutic for me... except when I get hungry.  Racing to the food court, I'm usually driven to either a) Chik-fil-A, or b) Dairy Queen.  Delicious yes, healthy not so much.  I decided I needed to carry a snack with me, which I could dip into whenever I needed a snack.  Something travel-friendly, not messy, and that packed a lot of energy into a small space.  Granola!

We've all had the packaged granola bars from the grocery store.  Super sweet, filled with chocolate, but doesn't really give me energy... just a craving for more sugar.  This granola is just sweet enough but has the crunch and ability to satisfy.  And feel free to experiment with this!  I've made versions with pumpkin seeds instead of almonds.  How about dried cranberries and pistachios for a holiday blend?  The sky's the limit!

Just look at that granola!  How gorgeous is that?!

I can't emphasize enough how versatile this granola is.  I've given this in pretty jars as part of a breakfast gift basket.  I've had it on hand for a movie night snack.  I've even poured milk over it and had it as cereal in the morning.  And, of course, I popped some into a Ziploc bag for my shopping trip this weekend, where, with enough energy, I was able to find these.  Bought here... for much less than the price on the website.


Cherry, Almond, & Cinnamon Granola
(adapted from an Ina Garten recipe)
--makes about 10 cups, can easily be halved

4 cups old fashioned rolled oats
2 cups sweetened shredded coconut
2 cups whole almonds
1 1/2 cups dried cherries, roughly chopped
1/2 cup vegetable oil
1/3 cup honey
2 teaspoons cinnamon

Preheat oven to 350F.  Line two (or one, if halving recipe) rimmed cookie sheets with foil and fold over edges. 

Toss dry ingredients together in a large bowl.  Pour oil and honey over oat mixture.  Add cinnamon and stir entire mixture with wooden spoon until oats and nuts are evenly coated.

Pour mixture onto cookie sheets, dividing equally among the two.  Bake, stirring occasionally with spatula, say every 8 minutes, until mixture turns a nice golden brown -- about 25-30 minutes.

Cool cookie sheets on a wire rack, stirring occasionally until totally cooled.  Store in an airtight container for up to a month (really, I've had it last even longer) or until it's gone :) 

Oatmeal raisin cookies

Oatmeal raisin cookies, let me count the ways I love thee. I can say with unshakable certainty that this is my absolute favorite cookie ever. Ever! (Note: I just got up to get one to eat because that introduction made me hungry. I am my own worst enemy.) Oatmeal raisin cookies are about as classic as a cookie can get, aside from the chocolate chip cookie. And, yet, this is the cookie I'm asked to make most often. I chalk this up to the hard work I've put into my obsessive mission over the past 5+ years to find an oatmeal raisin cookie recipe that can only be called superior to its peers. [insert fanfare and battle cry here]

As with any recipe deemed a "classic", there are hundreds, maybe even thousands of variations. Everyone has an idea as to how oatmeal raisin cookie should look, smell, feel, and taste.  So, what is Katy's ideal oatmeal raisin cookie like?

1. Incredibly chewy but cohesive enough that, when dipped into milk, doesn't fall apart, leaving soggy chunks in the bottom of your glass.

2. Not "kicked up" with chocolate or nuts of any kind. The cookie has enough elements of distinct flavor to give it depth.  Adding chocolate to this is like that Britney Spears guest spot on How I Met Your Mother last season: totally distracting from the quality of the original product and annoyingly pandering for new fans.

3. Lots of raisins. I've had versions that put maybe two raisins in my cookie. No freakin' way, unacceptable.

4. Big. This is not a dainty cookie to eat with your pinky finger extended or at a tea party. No, this is a cookie that should be big enough to satisfy with just one (but, by all means, don't stop at one)... that's what she said.

I have tried between 10 and 15 oatmeal raisin cookie recipes. No joke. Ask my college roommates. They suffered quietly (sometimes not) through less than great cookies. Famed food TV chefs, acclaimed cookie cookbooks, recommended recipes from family and friends. Nothing was cutting it. I was going with the theory of makeup for this cookie: The [makeup/ingredients] should enhance a [woman's face/cookie] without making [itself/themselves] obvious. 

The coconut gives moisture and cohesion to the cookies without tasting like coconut.  In fact, I'd estimate at least half of the fans of these cookies claim they hate coconut and wouldn't touch it.  But when I tell them it's in the cookies, they shrug and proclaim they like them just the same.  Trickery... ha ha!  The maple syrup gives these cookies a deeper flavor and chewy note, often a mental "Hmm" while eating without dominating.

Give these cookies a whirl!  They scream "Enjoy me slowly with a glass of milk while curled up on a couch, watching Twilight a cheesy movie."  Hey, while you're at it, these would be welcome favorite (trust me, people will be thanking you) for a holiday party... among the mystery Crisco-laiden cookies, a shining gem -- royalty among oatmeal raisin cookies!  [final fanfare]


Oatmeal Raisin Cookies
(from Martha Stewart's Baking Handbook)
Makes about 2 dozen super large all-for-me cookies, or 3 dozen office/school-friendly cookies

1 1/2 cups flour
1 teaspoon ground cinnamon (I use closer to 1 1/2 tsp)
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened, shredded coconut (break up any large clumps)
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/3 cup pure maple syrup, preferably Grade B (I use Grade A... absolutely do NOT use the fake Aunt Jemima/Log Cabin stuff here, it will not yield the same results)
1 large egg
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats (quick or instant will work in a pinch, but the cookie will fall apart more easily)
1 cup raisins

Preheat the oven to 325F.  Have two cookie sheets ready, (for faster baking... one to be in the oven while the other is cooling and getting loaded up to go in next).  In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the coconut and set aside.

In the bowl of an electric mixer, beat the butter and brown sugar on medium speed until light and fluffy, 3-4 minutes. Add the maple syrup and mix to combine. Add the egg and vanilla and beat until well combined. 
With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins and mix until combined.

Using a 2" ice cream scoop or 3 tablespoons, drop dough 2 inches apart onto a baking sheet. Bake until golden brown, 15-20 minutes.  Do not overbake even if the center looks a bit soft, they will set while cooling.  Let cookies cool on the baking sheet until firm enough to remove to wire racks, about 2 minutes.

Cookies can be kept in an airtight container for about 2 weeks. (MS says 4 days but I've kept them up to two weeks without any quality issues.)