The Best Granola Ever!

Another treat that I sold was granola - it's a mix of pumpkin seeds, almonds, sunflower seeds, craisins, oats, and cinnamon.

I based my recipe on Nigella Lawson's granola recipe from her cookbook "Feast," which I adapted to my liking. I'm very picky about my granola and this one is simply perfect! Lots of crunch and flavor, without being too sweet. Next batch I make, I would like to try adding some more heart-healthy ingredients in it, such as hemp and chia seeds. 

Granola always takes a long time to make - particularly the baking process, as you really have flip it consistently to get that crunchy and delicious texture - but it's well-worth it in the end and much cheaper than store-bought granola! 

Granola
(adapted from Nigella Lawson)

5 cups old-fashioned rolled oats
3 cups whole raw almonds
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt

3/4 cup unsweeted applesauce
1/3 cup maple syrup
1/4 cup honey
2 T. vegetable oil

Preheat the oven to 300F.

1. In a large bowl, mix together the oats, almonds, sunflower and pumpkin seeds, brown sugar, cinnamon, ginger and salt.

2. In a saucepan, heat the applesauce with the maple syrup, honey and oil. 

3. Blend the applesauce mixture into the dry ingredients until thoroughly mixed, then divide and spread the mixture evenly on two baking sheets. 

4. Bake the granola for 45 minutes, stirring and flipping every ten minutes (very important!), until the granola is a deep golden brown and crunchy. 

5. Remove from the oven, then cool completely. 

Store the granola in airtight containers (I like to use mason jars); they will keep for a month. 

Double Chocolate Almond Biscotti

Nothing beats eating double chocolate almond biscotti while drinking black coffee and playing cribbage on a rainy day.

I got this recipe off of the blog epicurious. Due to the shortage of walnuts in my household, I used almonds instead of walnuts, which was excellent (of course!). Also, I recommend cooking for less than 35 minutes, as the bottom of my loaves were completely black!!!!

Double Chocolate Almond Biscotti

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

3/4 stick (6 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup almonds, chopped

3/4 cup semisweet chocolate chips

1 tablespoon confectioners' sugar

1. Preheat oven to 350°F. and butter and flour a large baking sheet.

2. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in almonds and chocolate chips.

3. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscottion baking sheet 5 minutes.

4. On a cutting board cutbiscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

For the original recipe: http://www.epicurious.com/recipes/food/views/Double-Chocolate-Walnut-Biscotti-10994

French Almond and Pear Tart

After seeing this recipe come up over and over again on TasteSpotting, I decided to try it out myself. The tart turned out wonderfully; the crust tasted like buttery shortbread and paired perfectly with the sweet pears and smooth almond cream filling. I served it warm with a scoop of vanilla ice cream.... yummmmm~

For the original recipe and more photos go to the site:

http://www.doriegreenspan.com/dorie_greenspan/2009/01/index.html