Cocoa Hazelnut Granola

I love that food has the ability to take me back to another place in time.  One bite of something familiar and memories flow back as if it were yesterday.  Our taste buds can be path to the the past.

When I first moved to Portland I was going to culinary school in the evenings from four to nine.  I’d usually eat a late dinner afterward throwing something together that resided in my fridge.  On Friday nights the boyfriend and I would go to Whole Foods.  I got just about the same thing every week– soup, my favorite was mushroom barley, a seeded roll, and a container of granola that they made in-house.  I am definitely a creature of habit and that was my standard for a long time.

This stage of my life consisted of lots of strange, you could also say obsessive, habits.  I’d eat two crunchy kashi bars everyday- one with my cup of coffee that I ventured out to get around 2 o clock and the other at night before bed (except for weekend nights).  I did the same workout everyday.  Lots of cardio machines.  I had to be slightly insane to keep that boring nonsense up for so long.  I can’t recall what I had for breakfast but assuredly it was the same thing everyday.  I wrote my calorie intake down before I’d go to bed every night.  If it was over 2000 kcal I’d make note and go way under the next day.

This is just a glimpse of my crazy brain.  Needless to say I was in an unhealthy state regarding my relationship with food, one that had been taking place for several years prior to coming to Portland.

As I made and then ate this granola fresh from the oven Sunday my taste buds took me back to that time in my life.  It seems so long ago now.  Habits have changed, obsessions have been worked through.  But, nonetheless, I remember that state I was in.  Completely wrapped up in the outside of myself while ignoring all that was going on inside, the true driving force behind my behavior.

Food has been a double edged sword for me for quite some time now.

I love food.  I love the experience of baking, eating out, or having a meal with friends and family. I enjoy and look forward to the next meal.  I love to taste, smell, and admire the beauty that food offers our senses.

But while I greatly enjoy food I have feared it equally as much.  The fear comes from deeper places of desiring perfection or a “better” figure.  But the fear manifests itself in the same thing that I love and am passionate about.  It’s strange how that happens… one thing causing both excitement and anxiety.

I am glad to reflect on that time only to see how far I’ve come.  As I bite into this homemade granola I am transported back but I am also made aware of where I sit currently; a place where I can eat without the fear that each tiny calorie will add to my frame.  I sit more in a place of acceptance than of judgement for myself.  A place of continually seeking a healthy balance.

Alright, enough blabbing about my past food troubles.  If you made it through all that you a high five. Or pat on the back.  Your choice!  If you skipped to this part where I’ll talk about the granola, I totally understand.

This granola makes my taste buds so happy.  Its crunchy.  Its nutty.  Its crunchy some more.  Slightly sweet from honey and sugar it also has a bit of a salty bite every once in a while.  The cocoa powder adds a hint of chocolate flavor but nothing over powering.  The coconut oil lends itself beautifully against the nutty oats and toasted hazelnuts.  And millet seeds.  Oh millet seeds.  I adore them.  I really have no words.  They just make this granola a 1000 times better.  Trust me.

I enjoy my granola most topped with a little milk.  Maybe you like yours mixed with some fruit and yogurt.  Or perhaps on top of some ice cream with a touch of honey.  How-about just a handful right out of the jar?  Yeah, I do that a lot too.

Cocoa Hazelnut Granola

Adapted from the Joy the Baker Cookbook

Ingredients

• 2 cups old fashioned oats
• 1/2 cup raw hazelnuts, chopped
• 1/2 cup shredded coconut
• 1/4 cup millet seeds
• 1 Tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/4 cup sugar
• 11/2 Tbsp honey
• 5 Tbsp coconut oil

Directions

1. Preheat oven to 325 degrees and prepare baking sheet with parchment paper or a silpat.
2. In a large bowl combine oats, hazelnuts, coconut, millet seeds, cocoa powder, and salt.  Set aside.
3. In a small saucepan, combine sugar, honey, and coconut oil.  Place saucepan on medium heat and stir until sugar dissolves and bubbling occurs.  Remove from heat and pour over oat mixture.  Mix until well combined.
4. Pour mixture onto prepared baking sheet and spread into an even layer.  Place in oven and bake for 15 minutes.  Stir granola and continue baking for 10 minute intervals until golden and fragrant.  (mine was in for about 25 minutes)
5. Remove from oven and let cool completely.  Store in an airtight container for up to 2 weeks.

Banana Ice Cream

Dear Future Me,

Its me.. I mean you.  Uhhh same thing.  Here are a few tips I’ve learned lately that you might want to remember.

One:  Wear a suit to an interview.  You might feel like your body is in some strange universe since you’ve been wearing stretchy pants for the last five months, BUT a suit is the way to go.  You’ll be looking mighty sharp next to all the people wearing t-shirts and jeans.  Also, bring cookies with you if you are telling them that you went to culinary school and like to bake.  It will be a good move.  Promise!

Two: Don’t be self conscious about going to the movies by yourself.  Yeah maybe you’re seeing a sappy love story sitting all by your lonesome while everyone else in the theater is sitting next to their best friend or significant other.  That says nothing about your self worth.. it just builds character.. somehow.  P.S.- Peanut m&ms build character too.

Three: Buying the Whole Foods brand of peanut butter might not be a good idea.  Yes, it tastes so good and reminds you of Peter Pan peanut butter cups but those four or five spoonfuls will catch up to.

Four:  Quit being a worry wart.  Its just unnecessary stress that leads to a dead end. Nothing good comes of it.

Five: Listen to people.  I mean like eye contact lots of empathy type listening.  It will make them feel loved and understood.  Its what you really want. We all need that.

Six: Write a handwritten letter to someone you love, appreciate, admire, or are thankful for.  Bring snail mail back in vogue.  The receiver will be delightfully surprised.

Seven: Make banana ice cream.  Again.

Let me tell you about this “ice cream.”  No cream.  No eggs.  No sugar even.  Its just bananas.

Yep, thats it!  Peeled. Frozen. Pureed.  Its that easy.

The result is a creamy, ice cream like treat that lends itself well to a multitude of toppings. I made three types from this batch; plain with a little cinnamon on top, peanut butter with a touch of cocoa powder, and chocolate chocolate.. cocoa powder, melted chocolate, and chocolate sprinkles.

The possibilities are many.  Let your imagination guide your taste buds.

Banana Ice Cream

I first saw this from Zuzanna a while back.

Ingredients

• 1-2 frozen bananas (I used 2 and it made about 11/2 cups)
• Extra toppings- nut butters, cocoa powder, chocolate chips, fruit, coconut, vanilla extract, etc.

Directions

1. Peel, then cut bananas into bite sized pieces.  Place in freezer for 2-3 hours.
2. Remove from freezer and place in food processor.  Process bananas until they blend into a creamy ice cream like consistency.
3. Mix in any extras you’d like.
4. Enjoy!

*Store any extras in air tight container in freezer.

Chocolate Peanut Butter Surprise Cookies

We’re all unsuspecting, really.  We all just have this body, this exterior that we could fool anybody with.  You know what I’m talking about.  Don’t try to act like you don’t!  I know you’ve got a lot going on inside that never quite makes it to the surface.  It’s okay, I do too.

Because inside I’m quite the talker.  Just in my head though.  Or when I have a drink or two. But thats a different subject.  Inside, I have lots of opinions.  Inside, I analyze like nobody’s business.  Inside, I feel totally normal being totally awkward.  Inside, I’m quite curious.. like George.

Inside, I’m a little crazy.  Inside, I think I’m good singer… then that comes out I realize, once again, that I’m not.  Inside, I should myself a lot… I should do this, I should do that.  But inside, I don’t want to do most of those things.  Inside, I’m a nervous… a lot.

Over the years I’ve gotten good at hiding the inside.  I’ve been perfecting the filter that only allows out the things I think most people will approve of.  Wanting approval, acceptance, a place to belong I shove inside the things about myself that are different in order to fit the body that someone else has constructed.  I feel like I’ve been doing this for as long as I can remember.

I’ve been slowly waking up to this reality that I don’t know who I am exactly.  Or more correctly, that I don’t know how to let it out.

My best friend came to visit last week.  I was continually noticing the ease with which we interact.  The walls were down and the inside flowed to the surface.  We have a transparency with one another that I don’t feel with most people.  But it brought to light how much I want and need that in my life.

 It also brought to light how much cookies aid the process to transparency.  Give a girl a cookie and she’ll open up a little bit.

Give a girl a chocolate cookie with peanut butter inside and she’ll divulge all the craziness going on inside.

And its awesome.

These cookies, too, are unsuspecting.  Much like the people you run into everyday, their exterior only conveys so much.  Chocolate.  That is undeniable.  But whats inside is the treat.  The treasure to this cookie lies right in the center.  Slightly salty with just enough sweetness, the peanut butter surprise offers just that..  a surprise to your taste buds.  And one that I assure you will be welcomed.

Chocolate comes in two forms in this cookie.  Powder and chip.  Double the chocolate, double the fun.  This cookie crisps on the edges and softens as it centers around the peanut butter filling.  It might take a bit or two to get to the center but it’s an enjoyable trip to get there.  And finally, chocolate and peanut butter unite once again to form a delicious union!

I totally suspected that would happen.

Chocolate Peanut Butter Surprise Cookies

Recipe from Martha Stewart

Ingredients

• 2 cups all purpose flour
• 1/2 cup Dutch cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) butter
• 1/2 cup granulated sugar
• 1 1/4 cups light brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips (I used minis)
• 1/2 cup peanut butter

Directions

1. Mix together flour, cocoa powder, baking powder, and baking soda.  Set aside.
2. In the bowl of an electric mixer or using a hand mixer, beat together butter granulated sugar and 1 cup brown sugar on medium speed until light and fluffy.  Add eggs one at a time and beat until incorporated.  Add in vanilla.
3. On low speed slowly add dry ingredients and mix until just combined.  Stir in chocolate chips.  Cover with plastic wrap and place in refrigerator for about 1 hour.
4. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a silpat.
5. In a small bowl, stir together peanut butter and remaining 1/4 cup brown sugar.
6. Remove dough from refrigerator.  Using a 1 1/4 inch scoop or heaping tablespoon, drop balls of dough onto baking sheet about 2 inches apart.  The cookies will spread quite a bit so be sure to give them ample room to grow.  Using your thumb, make an imprint in the center of each ball.  Place 1 teaspoon of peanut butter filling into each thumbprint.  Scoop a second ball of dough, flatten it with your fingers, and mold it over the peanut butter filling.
7. Bake until firm, about 12 minutes.  Remove from oven and let cool on pan for about 3-5 minutes. Transfer to cooling rack to continue cooling.  Repeat process with remaining dough and filling.

~The dough started to be tough to work with when I was molding the tops onto the bottom.  If this happens to you just put a little bit of flour on a plate and dip your fingers in the flour before flattening the dough.

5 Favorites!

A couple weeks ago on an episode of Joy the Baker podcast (which I’m totally obsessed with), Joy and Tracy gave listeners a fun assignment:  Post 5 of your current favorite things to your blog.

Here are five of my current favorites …

I’m totally into this drink right now.  Kobucha met chia seeds and they made a tasty baby.  Wait, that sounds weird.  Whatever.  It’s delicious.  And chia seeds are totally good for you.  Lots of omega 3s and 6s plus a good amount of fiber.  And, honestly, I don’t know much about Kombucha but the label says it will reawaken, rebirth, repurpose, and redefine.  I’m not sure about all that but it will keep your taste buds occupied for a while.  And thats enough for me.

What’s going on in this picture?  Well, let me tell you all about it.  This is a picture of my small group.  Thats communion.  Bread. Wine. Community.  Drinking. Eating. Talking about life.  A new way, or rather a different way to experience the sacraments.  I loved it. Definitely a favorite.  Oh! And that book.  Thats Ed on the cover.  I don’t know him personally but he’s really cool.  You should listen to his story.  Lots of good stuff going on with him.  Lots of wisdom to learn from.

Spring has finally sprung, or at least its beginning too.  I love the pink and white blossoms covering the trees.  It makes me feel like I’m in candy land.  Like those colored marshmallows are stuck all over the tree branches.  I dunno. I just think about that every year.  Its just this thing I do.

I’m totally into lululemon and I’m even more into these pants right now. They fit perfectly and the waistband is striped in pretty colors.  I usually wear a long tank when I’m working out so the colored waistband makes me feel like I have something special going on.  Its comparable to wearing a really cute pair of underwear.  It just makes you feel special even though no one really sees them.  If you’re a guy you probably have no idea what I’m talking about.  Oh well.

I cheated.  I’ve got three favorites going on in this one picture.  First, that girl standing next to me.  She’s my bestie from NM.  We’ve known each other since 7th grade.  We’ve been through a lot of awkward phases together.  Next, is that juice in my hand.  Fresh, organic, and totally tasty and, of course, totally good for you.  If you live in Portland, get into it!  Last, my shooting the gun face.  I’ve just been doing that a lot.  It makes me laugh.  Success.

Lime Curd

You guys!  Guess what?  I’m finished with college.  Yep, totally finished.

I was excited.  I gave myself a high five.  That was about it… slightly anti-climatic.

I wanted to eat like 5 cupcakes and relish in my accomplishment.  I want to travel the world for a little bit.  I want to bake a lot… with expensive chocolate.  I want win a bunch of money and just be set for a while.  Or maybe someone who really loves me a lot would just want to fund all of my travel/baking adventures… maybe take me on a shopping spree or two?

No?  Thats not gonna happen?  Shoot!

In the mean time, while the rain is pouring down and I’m avoiding sifting through job listings, lets talk about limes!  And curd!

I had a large bag of limes leftover after catering my friends wedding this past weekend so I decided to turn those green gems into something really tasty.

First limes get washed, zested, and juiced.  Time to pucker!

Next it’s time to separate eggs.  This curd uses two whole eggs and 4 yolks.  All those eggs  create a rich, smooth, creamy curd.

Butter and honey get satiny together and are whipped up before adding in the eggs and lime juice.

After a little heat, stirring, and lime zest your curd is finished!

Seriously, this curd is good.  I’m usually not a huge citrus fan but I really enjoyed this.  It has the perfect balance of tart and sweet.   Its smooth and creamy and literally melts in your mouth.

I just took another bite to be sure I was correctly describing this.  I was but I might need another bite just to be sure…

The yellow hue with dots of green zest make it perfect for spring.  Its like Easter in a jar.

Speaking of Easter, these little parfaits would be a perfect addition to an Easter brunch.

Really, they’d be a great addition to anything… breakfast, a lunchtime dessert, a healthy snack, or light after dinner sweet.  Layers of greek yogurt, lime curd, strawberries, and hazelnuts are a treat for both your eyes and your tummy.  Yes!

Lime Curd

Recipe from Cookie and Kate

Ingredients

• 4 Tbsp unsalted butter, soft and cut into small cubes
• 1/3 cup honey
• 4 large egg yolks
• 2 large eggs
• 2/3 cup fresh lime juice (about 10-12 limes)
• 1 Tbsp finely grated lime zest

Directions

1. In a medium bowl, cream butter and honey.
2. Add egg slowly, beating until incorporated.
3. Pour in lime juice and mix until combined.  Pour mixture into a non-reactive saucepan.
4. Cook over medium low heat, stirring constantly until mixture thickens, about 5-7 minutes.  Be sure to continue stirring through the whole process to avoid the eggs curdling or mixture sticking to the bottom of the pan.  Once the mixture is about at boiling point it will thicken quickly.
5. Remove curd from heat and stir in lime zest.
6. Pour into glass jar and let sit until completely cool.  Once cooled, screw on the lid and store in the refrigerator.  Makes about 2 cups.

Crispy Kale with Coconut and Farro

It’s been a slow sunday afternoon so far. While the sun is peeking through the clouds now, just 10 minutes ago snow was falling from the grey sky above my house.

As the snow was falling I started thinking about how much slower life is when it snows.  The flakes take their time reaching the earth’s floor.  No agenda, just floating in their own time.

It was peaceful.  It reminded me to take time.  Take time to look out the window and stare at the beauty before me.  Take time to walk through the woods or in the park.  Take time make good food.  Take time to listen to the people in my life that I love, and the ones that get under my skin.  They need time too.

This sunday snow fall made me take a step back from the stress of life, the busyness of the coming week, and the vast unknown of what lies ahead of me in the coming months.  I found myself drawn to the window, not wanting to take my eyes away from the white pillows that were providing a sense of comfort.  A feeling of calm.  God was speaking a word of rest to my heart through the beauty of his creation.

It was lovely.  And it was needed.  My stress levels were beginning to build as I was looking toward this week and the ones to follow.  Projecting my fears on the unknown is something I’m quite good at.  I really know how to overwhelm myself.  I get stuck in the future and forget that I’m supposed to be living in the now.  Because really, I don’t know what the future holds for me and I miss a lot of good things wonder about something that I can’t control.

Its funny how a simple sunday snowfall can bring so much light into my crowed head and worried heart.  A simple sunday snowfall drew me back to God.  Resting in his peace.  Relishing his beauty.  Finding grace in the small things.  Recognizing love all around me.

On Sundays, I rarely make a meal.  It’s usually brunch after church or snack on whatever is in the house.  However, I’ve been dreaming about baked kale the last few days so I thought today would be a great time to try out this recipe.  I had crispy kale for the first time a couple weeks ago and, seriously, why have I just now tried this?

It’s like a really thin, healthy, delicious chip.  Into my mouth it goes, straight to my tummy.  All parties involved are so glad its happening.  Kale if fully of vitamins A, K, and C and boasts antioxidant, anti-inflammatory, and cancer fighting nutrients!  Basically Kale is one of the best veggies you can eat.  Your body will thank you.  And then give you a high five.

Farro is chewy and slightly nutty, a great compliment to this dish.  Coconut adds a faint touch of sweetness while the flavors of soy and sesame create a salty bite that will make you want to the entire thing yourself.   Trust me.  I almost didn’t share.

Whether you decide to share or eat it all yourself take a moment to sit and enjoy.  Enjoy the flavors.  Enjoy the day.  Enjoy the now.

Crispy Kale with Coconut and Farro

Recipe via Joy the Baker

Ingredients

• 1 tsp toasted sesame oil
• 2 Tbsp soy sauce
• 1/2 teaspoon sriracha
• 1/3 cup olive oil
• 5 cups dino kale, ribs removed and torn into bite size pieces
• 1 cup unsweetened coconut flake
• 1 cup uncooked farro

Directions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
2. In a medium saucepan, bring a couple cups of water to a boil.  Salt the water generously and add in the farro.  Turn heat down to a simmer and continue cooking farro until soft but with a bite, about 17-20 minutes.  Drain water and set aside.
3. In a small bowl, whisk together sesame oil, soy sauce, and sriracha.  Drizzle in olive oil while whisking to emulsify the oils.
4. Place the kale and coconut on prepared baking sheets.  Drizzle about half of the dressing over the kale and coconut and toss to coat.  Bake for about 12-15 minute, until brown and crispy.
5. Put farro in a bowl and top with kale and coconut.  Pour leftover dressing on top.  Serve warm.  Eat seconds.  Makes 4 small, 3 medium, or 2 large servings.

English Crumpets

I daydream a lot.  Off in my own little world, thinking about things that might not (probably won’t) ever happen.

I have alternate worlds to keep me occupied when I don’t want to be in my current reality.

Its like the opposite of meditating.

In my English world I live in a flat in London.  I take the Tube and I don’t own a car.  I have a cool business where I can work from home.  I live next to a park that is lush and green.  I go there to do my serious thinking.

In my English world own a lot of blazers.  I have really cute flats and I wear high heels.  My hair is long, still curly, but does what I want it to.  I can flip it around and stuff like on a shampoo commercial.

In my English world I have questionable teeth.  But, I’m getting them fixed.  I’m on the waiting list for the Dentist and it’ll only be like 5 more years until I get in.  But its free.  Score.

In my English world I go out to the pubs with my guy friends after they get off work.  We drink beer.  They all wear suits.

In my English world the guys are always wearing suits.  Slim cut.  Not the bulky, baggy looking ones they wear in the U.S..

In my English world I have a small cottage in the countryside near a town thats name ends with shire.  I get snowed in there in the winter.  I have a garden in the summer.  I don’t kill all the plants in this world.

In my English world I have an accent, obviously.  I get to say words like bullocks and rubbish.  Everything I say sounds proper.

In my English world I go to high tea with my girlfriends every thursday afternoon .  We wear cute skirts and high heels.  We sip tea.  We eat crumpets.  Its magical.

I’ll admit.  These crumpets gave me some trouble.  I had to make them several times before I got them right.  But finally I did!

I’ll also admit that in my in my English world Robert Pattinson may be my boyfriend.

No biggie.

Crumpets are comparable to English muffins but a bit more spongy.  These have a salty bite to them, which I enjoy.  They are best served warm off the griddle with some butter, jam, and tea.  And a little bit of day dreaming!

English Crumpets

Ingredients

• 2/3 cup all-purpose flour
• 2/3 cup bread flour
• 1 tsp salt
• 1/2 tsp instant yeast
• 1 tsp sugar
• 1 cup warm water
• 1/2 tsp baking soda
• 1/2 cup warm water

Directions

1. Combine flours, salt, instant yeast, and sugar in a bowl.  Add the 1 cup warm water and beat until smooth and elastic.  Cover bowl with plastic wrap and place in a warm place to rise about 1 1/2 hours.
2. Grease 5 or 6 crumpet rings (3-3 1/2 inches).  Heat a griddle or large saute pan on medium high heat. Place rings on griddle to warm.
3. Dissolve baking soda in 1/2 cup warm water.  Mix into dough until well combined.  Using an ice cream scoop or a ladle, scoop batter into each ring about 1/2 in deep in the ring.  Cook for about 7-10 minutes or until the surface sets and is full of tiny bubbles.  Using an oven glove or tongs, lift the rings from the crumpets.  Flip the crumpets over and continue cooking for about 3 minutes until the other side is golden brown.  Continue process, re-greasing rings after each batch until all crumpet dough is cooked.
4. Serve crumpets warm with butter, jam, fresh fruit, or any other topping your heart and taste buds desire.  Makes about 12 large crumpets.

Banana Oatmeal Chocolate Chip Cookies

March is going swimmingly well so far, which is good since its one of the best months of the year.  Lots of good stuff to look forward to this month.  And good things have already happened… the sun was out on Friday AND Sunday last weekend.  Say what?  If thats not a sign of a good month ahead then I don’t know what is.

Later this month my friend Becky and her lover boy, Pete, are getting married.  So exciting!   And guess what?  My mom and I are making all the food.  It should be an adventure!

A crazy, stress filled one, I’m sure.  But it should be fun… I think.  I’m projecting that I’ll cry at least once because I’ll be all frazzled.  No biggie.  I used to cry at the drop of a hat.  I finally got ahold of myself though.

Really, the wedding will be a piece of cake compared to facing the fact that I’m graduating from college in 2 weeks.  Really? Graduating? Like totally done?

Oh, geez.  I have to find a job.  Just the thought makes me cry.  I’m just kidding.  I’ve only cried about 10 times over having no idea what I’m doing after graduation.  Its a big milestone so more cry sessions are allowed.  Right?

There are two things that I won’t be crying about at all this March.

First, march madness.  I love college basketball and this is the best championship tournament of any sport.  Imo.  Oh man I can’t wait til it starts!

I have to say that if Duke loses at the buzzer at any point in the tourney I might shed a couple tears.  I love that team.  And coach K.

So now I’m down to one event that I won’t cry at.  Fingers crossed.  The day of my birth!  Yes, birthday month is upon me and I’m just a few days away.  I’m quite looking forward to a nice dinner out… and maybe a few presents.  My love language is gifts after all.

But, if no presents await me on Friday I will hold in the tears and count my many blessings. Seriously.  I don’t need presents.  I have too much already.

I just really like them.  A lot.  I can’t help it!  Thats how God made me.

Okay, enough about me.  Lets talk about these cookies!  Something that is good for any of life’s events, for sure.

These particular cookies are filled with whole wheat flour, oats, banana, and chocolate.  Good stuff in there!  I was curious how olive oil would substitute for butter and it worked out great.  Though you can’t particularly taste the olive oil at least there are a few healthy fats in this treat.

That makes me feel better about eating one after a workout.  Oops!

Banana Oatmeal Chocolate Chip Cookies

slightly adapted from Cookie and Kate

Ingredients

• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 Tbsp or 1/4 cup olive oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 1/4 heaping cup banana, mashed
• 1/2 tsp vanilla extract
• 2 cups oats
• 3/4 cup dark or semi-sweet chocolate

Directions

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper or spray pan with cooking spray.  In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.  Set aside.

In a medium bowl, whisk together sugar, brown sugar, and olive oil until sugar looks similar to wet sand.  Add egg and mix until combined.  Mix in banana and vanilla extract.  Add dry ingredients and oats to the wet ingredients and mix until just combined.  Mix in the chocolate chips.

Drop a rounded tablespoon full of dough onto cookie sheets.  Bake for 10-12 minutes or until golden brown.  Remove from oven and let cool on baking sheet for 3-4 minutes then transfer to a cooling rack.  Pour a glass of milk, eat, and enjoy!

Pistachio Butter

I had two going on three recipe fails this past weekend.  Thats too many for my book.  At least in one weekend.

I’m sort of a little bit of a perfectionist/control freak (okay, a lot bit) in certain areas of my life.  Its a weird thing I have going on here.

Baking is definitely one of them.  Actually just being in the kitchen in general.  It’s hard for me to let people help because I get all control freaky about things.  This also happens when Josiah (my BF) tries to eat my food.  I’m very particular about the food I buy.  I get possessive because I like to have exactly two slices of bread each day so that there aren’t any straggler pieces at the end of the loaf.  Same with eggs.

I realize I’m sort of ridiculous, and you must realize that that is just the tip of the iceberg.  My crazy brain has a lot more going on in it than that.  But to every side of my perfectionism there is an opposing force of shear laziness.

Take for instance the pile of laundry that has been sitting in my room for a good week or so.  I just put it on my couch and dig through the pile for what I need.  Wrinkled and all.  Luckily, I’ve mostly just been wearing workout clothes recently so an iron is unnecessary.

I win.

Anyways, back to my kitchen failures.

I was getting frustrated but was determined to make the recipe work.  So the third time through things were looking promising.  And then they weren’t.

Defeated and deflated (thats totally overdramatic) I remembered the bag of pistachios I had in my freezer.

I needed a success.  Just one for the day.  So I switched gears and got out my food processor.Pistachio butter was a success.

These jewels of a nut are one of my favorites.  I love the bright green color and unique flavor that each one has to offer.  Ground up with a little honey, salt, and hot water pistachios make a beautiful butter.

The texture is quite different from almond or peanut butter having a fluffiness that reminds me of the whipped butter that they serve at buffets for old people.  I kind of dig it.  Slight hints of honey compliment the pistachios and add a touch of sweetness.  Its delicious on a slice of toasted bread.   Mixed it into a smoothie.  Or eaten it right from the jar.  Thats totally allowed in my kitchen.

As long as I’m the one doing it.

Pistachio Butter

Recipe slightly adapted from Heidi Swanson

Ingredients

• 2 cups shelled pistachios
• 2 Tbsp Honey (more if you want it sweeter)
• a pinch of salt or to taste
• 1/2 – 3/4 cup hot water

Directions

Place pistachios and 1/2 cup of hot water in a food processor.  Grind until pistachios and water turn into a thick paste.  If you want a thinner butter add more water a little bit at a time until it reaches the desired consistency, blending well between each addition.  Blend in honey and salt.  Transfer butter to an airtight container and store in refrigerator.  Makes about 2 cups.

~I found shelled pistachios at Trader Joe’s.  This was a life saver because it kept me from shelling pistachios for hours.  If you decide to go the route of shelling your own out of desire or necessity, Heidi has instructions for blanching and skinning on her site.  Just click the link above!

Cashew Maple Bars

This past weekend was girls weekend.  Nine of us went to the Oregon coast for a few days and spent time relaxing, laying back, watching movies, and reading books.

The weather was rainy off and on with peeks of sunshine.  It was so nice.  And so needed.

Everyone kept saying how great it was to have no agenda for the weekend.  To have a day or two where errands, to-do lists, and obligations were none.

Getting caught up in life is so easy.  Being overwhelmed by all that we have to do and get done each day can be overwhelming.

We all need those days.  Those breaks.  We all need to step out of the busyness and just be with others (or by yourself) for a while.  Its refreshing and renewing.  It offers perspective about what is important in life.

My favorite part of the weekend was dinner on Saturday night.  Nine of us sitting around this small kitchen eating home made chili, arugula salad, and tortilla chips.

Eating together, laughing together, talking about life.  Its one of my favorite things in the world.

And then we started playing games.  Dang it.  I’m not really a game person but my team won so at least I had that.    Once the games started I broke out these cashew maple bars.  They were a hit!

Simple and sweet.  Pure and healthy.  These bars are made up of five ingredients.  Cashews, maple syrup, oats, dates, and cinnamon.  Okay, six if you add a pinch of salt.

At any rate, they are incredibly easy to make and are a great, healthy snack or dessert to have on hand.  Perfect for busy days or ones when you throw out the to-do list all together.

Cashew Maple Bars

Recipe from Shutterbean

Ingredients

• 10 Medjool dates, pitted and chopped
• 1 cup raw cashews
• 1/2 cup raw oats (I used gluten free)
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• pinch of salt
• coconut oil for pan

1. In a food processor blend together the dates, cashews, oats, maple syrup, cinnamon, and salt for 30 seconds.  Dough will look similar to oatmeal raisin cookie dough.
2. Transfer to oiled 8 x 8 inch pan.  Press dough into pan with fingers making sure it is even throughout.
3. Cover with parchment or wax paper and place in freezer for at least 4 hours.
4. Remove from freezer and cut into 1 in. by 2 in. bars.
5. Eat a bar right away!  or store in freezer for up to 2 months in an air tight container.  Make sure to store in the freezer otherwise the bars will be sticky and hard to eat.