Tag Archives: Honey

Chocolate Granola

Granola

I have an obsession with breakfast food. Cereals and crunchy granola, in particular. I eat a bowl of either one every morning, and another bowl of either one (sometimes I mix ‘em up in the same bowl) for a late night snack.

I also love eggs, bacon, crepes, pancakes, French toast… oh sorry, this post is not about any of these.

Back to my granola. I love it.

Granola

I mix it up with a bunch of dried fruits, I sometimes add in chocolate chips, and there are times when I use it to dress up my ice cream. Yep. I’ll take granola any way that I can.

The chocolate granola that I make came about because of my husband. He doesn’t care for breakfast, but he cares a lot for chocolate. This was the best way that I could get him to eat his needed amount of fiber for the day. I’m such a good wifey.

granola

Chocolate Granola

You will need:

  • 3 cups old-fashioned rolled oats
  • 2 tablespoons cocoa powder
  • 1/2 cup sliced almonds
  • 1/2 cup walnuts, chopped
  • 1/2 tablespoon wheat germ
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup dried fruits (optional)
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1/2 cup honey
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon pure vanilla extract

Directions:

  • Preheat oven at 325.
  • Prepare a baking sheet with parchment paper.
  • In a large bowl combine the rolled oats, cocoa powder, walnuts, almonds, wheat germ, ground cinnamon, salt and dried fruit. 
  • In a small saucepan, pour in the water, oil, honey, brown sugar, and vanilla; bring to a boil, stirring constantly.
  • Pour the honey mixture over the dry ingredients and toss together until all ingredients are coated.
  • Spread onto the baking sheet and bake for about 35 to 40 minutes, stirring occasionally so the mixture browns evenly.
  • For a crunchier granola, bake it for a few minutes longer; the browner the granola, the crunchier it will be.
  • Place on a wire rack to cool.
  • While the granola is still a bit warm, break up some of the larger clumps.
  • Once the granola has cooled, store in an airtight container.
  • Serve with milk, yogurt or even ice cream and some fruit.
  • Keeps in an airtight container for weeks.

granola

One more thing you should know about granola; it keeps you “regular”. I’m not even going to try to find a fancier way to convey that message. It is what it is. Smile

Add just one other thing; Store-bought granola can be high in fat and calories. (And in price!) Create your own so that you can control the amount of fat, calories and sugar.

Advertisements

28 Comments

Filed under Home, Sweets. Now. Please.

Honey Ginger Cookies

I needed to make  a quick trip to the grocery store last night, and as I was rushing through the aisles I literally ran into an old acquaintance and knocked down the cereal box that she was holding.

After the, “I’m so sorrrryyy! OH HI!! How are you!?”, we got into a catch-up chat and at one point during the conversation I asked her if she was following Lent.

Verbatim: “Are you following Lent?” Her response, “No!? What channel is that on?!?”

Before I allowed myself to LOL, I listened to my question in my head and it still sounded correct. I proceeded – with a chuckle – to rephrase my question and then we LOL-ed together. 🙂

Lesson learned: I’m not Grammar Girl. (I still don’t know if I worded that question correctly, and “LOL” has become a part of my every day lingo…)

…And speaking of Lent… here’s a batch of cookies that I make every year during Lent; they are mildly sweet, incredibly soft, and extremely tasty.

Honey Ginger Cookies

You will need:

  • 2 cups of AP flour
  • 1 cup of sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 cup of honey
  • 3/4 cup of vegetable oil
  • 3/4 cup of Sprite

Directions:

  • Preheat oven at 350.
  • In a large mixing bowl, add in the flour, sugar, baking soda, and ginger; mix and set aside.

  • In a separate mixing bowl combine the honey, vegetable oil, and sprite.

  • Pour the wet ingredients into the dry ingredients and mix until you get a shiny cookie dough.
  • Put the dough in the fridge for about half hour.

  • Dust your work surface with flour and roll out the dough to 1/2 inch thick with a rolling pin.
  • Get a round cookie cutter to cut out your cookies and place the cookies onto a silpat mat or ungreased baking sheets.

  • Bake in the oven for about 12 to 15 minutes.
  • Let stand on baking sheets for a couple of minutes before removing to cool on wire racks.
  • Serve with a cup of coffee or tea.

65 Comments

Filed under Home, Macedonian Cuisine, Sweets. Now. Please.

Honeyed Apple Minis

I love baking with apples. I love the smell, the taste, the texture – all of it! But then when I get to marry the apples with honey, well, we are at a whole other level; they produce that tangy-sweet taste that I can’t resist. And when I add the walnuts, this dessert becomes a smooth, buttery filling for strudels, cakes, or muffins. What I’ve done for this recipe is I used the apple filling to make something a bit different; instead of putting the mixture into dough, I am putting the dough into the mixture.

You will need:

  • 4 medium-sized of your favorite apples, peeled, cored, sliced in quarters, and grated
  • 1/2 cup walnuts, ground
  • 1/4 cup honey
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 5 sheets Fillo Dough, cut in pieces
  • 1 teaspoon baking powder

 

Directions:

  • Preheat oven at 350.
  • Put the grated apples into a saucepan and cook for 2 minutes over medium-low heat.
  • Mix in the walnuts, honey, cinnamon, and nutmeg; stir and allow to cook together for 5 more minutes.
  • Add in the torn pieces of fillo dough and a teaspoon of baking powder; mix well and let it cook for another 2-3 minutes.
  • Spoon the mixture into 6 paper-lined muffin cups.
  • Put the muffin pan into the oven for 45 minutes.
  • Allow the dessert to completely cool down, about an hour, before removing the honeyed apples from the liners.

***These can also be made with a sugar substitute, like Splenda, but the taste will be somewhat different; it won’t have that tangy-sweet taste that I am talking about. However, if you are experiencing a major sweet tooth attack, but are trying to diet, make these with Splenda instead of the honey.

Leave a comment

Filed under Home, Macedonian Cuisine, Sweets. Now. Please.