James and I cooked all day long...a triple batch of Cookhouse Chili, Corn muffins, cinnamon rolls, and granola (all to freeze or share with ailing friends).
James was my cinnamon man!
Go chef James!
Kinda looks like a mad scientist, er, mad chef here!!!
YAY, cinnamon rolls!
James was my cinnamon man!
Go chef James!
Kinda looks like a mad scientist, er, mad chef here!!!
YAY, cinnamon rolls!***
Tuesday began with me doing breakfast dishes while listening to NPR and I was so surprised when Joseph Smith and Moroni were on Writer's Almanac [click to read] with Garrison Keillor. Garrison read Joseph Smith's description of Moroni so beautifully. It was a nice start to my day, and the poem of the day was really beautiful, too.
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We also made granola and it is YUMMY. Here's the recipe:
Alton Brown's Very Flexible Granola Recipe
Ingredients
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
Ingredients
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
[or 2 cups of whatever nuts you have on hand
--we used pecans and walnuts and 3 TBS toasted sesame seeds]
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
[Maple is not my fave, so we used molasses--mercy, it's GOOD!]
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins [or tiny pieces of any dried fruit]
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins [or tiny pieces of any dried fruit]
Directions
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
3 comments:
Wow! Those cinnamon rolls have me drooling on my keyboard! And thanks for the granola recipe. I LOVE granola! I like maple but molasses would be an interesting twist.
I was just thinking about you the other day and taking after your example by spending an entire day cooking. I made a bunch of meals in double batches for my last few weeks of pregnancy when I know i'll be dreading cooking. It was a lot of work but I was sure glad to pull out some awesome twice baked potatoes tonight from the freezer and barely have to lift a finger! You're a genius.
My mom always used honey in our granola....I need to make some I guess, it makes me long for home. :) k.
I love the new spread! Your header and backround are very you! Yummy yummy cinnamon rolls too!
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