Granola Gilded Girl Style

While I was in Texas with the Gilded Girls – Debbie made Granola. You know when you watch someone cooking and they do it all from memory? It’s effortless, easy to watch and the result is always tasty and filled with love. While she was hosting this huge event with a million things still to be done – she whipped up the best granola I’ve ever had. I watched and took mental notes. Once I was home I set to work on replicating what she had done so easily.  After testing a few different options and texting her for the recipe in her head I came up with this. It’s really about the ratios of your wet to dry and the flavors you add, like a blank canvas you make it all your own. Homemade is ALWAYS better, you know exactly whats in it and its way more cost effective.

Here are the basics:

5 cups whole oats– not the quick cooking kind, buy them bulk from a health food store way cheaper.

2 cups chopped nuts– I used whole roasted almonds not salted, you can control the salt levels this way if that is a concern for you, if not rock the salted nuts. You can use any nut you like, chop them or not but keep them bite size friendly.

3/4 cup dried fruit– I used dried cherries, a mix of 2 different kinds, chopped. Cranberries are really good and if you must, use raisins, but that would just ruin it!  for me anyway, I’m a freak! I can’t stand raisins- it’s a childhood trauma- long story.

2 cups shredded coconut– sweetened or not – your choice – omit altogether if you don’t do coconut, Debbie used it and it was delish!

1/2 cup canola oil– you could do half melted butter and oil or be totally decadent and use ALL butter….YUM

1/3 cup honey– agave syrup or maple syrup work really nicely as well or a mix of all 3.

1/4 brown sugar– regular brown sugar, dark brown sugar, or white death aka white sugar.

3/4 teaspoon salt– if you’re using salted nuts take the salt down to 1/4 teaspoon, you can also add 1 teaspoon of cinnamon or pumpkin pie spice would ROCK!

Preheat oven to 375. In a small saucepan on the stove combine the oil, sugar and the honey until melty warm. In a large mixing bowl combine all the dry ingredients.

Pour the liquids over the dry and mix really well, do it with your hands so you can feel that every item is coated.

Line a baking sheet with parchment paper or a silpat and spread the mixture flat on the sheet.

Bake for 30-40 minutes, mix/toss half way through the cooking time. You want it to get browned up, you will smell the nuts getting all toasty too….. smells so good. Watch it towards the end- you don’t want burned Granola. The mixture will seem soft still, but it will crisp up as it cools. Keep the granola in an airtight container or ziplock baggie for up to a week – 10 days. Sprinkle over yogurt, ice cream, pancakes or eat like popcorn while watching a movie.

Thanks Debbie for showing and sharing this with me, it’s so easy. I’m thrilled y’all are moving back to California. Maybe I can get her to guest blog her Red Velvet cupcakes sometime soon!! They are to die for!

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Baked Eggs

Piping hot yummy tasty eggs in an individual dish. You can call them baked eggs or broiled eggs, whichever they are delish!

haha I made a rhyme!

I’ve been making these for years, Ina got me started on them and I’ve switched up the ingredients for whomever I’m cooking them for. Chorizo for my friends Luis and Aida, herbs and cheese for non hoof eating girl KR, ham and cheese for the husband, although he will eat them anyway anywhere. It’s a very simple process and you can always make it your own with the flavors you love most.

Things you’ll need:

Individual gratin dishes, Eggs, Cream, Butter, Cheese, S/P,fresh chopped herbs, chopped shallots and or chopped garlic.

Let’s get started, preheat your oven to 450, place your gratin dish on a baking sheet, add  1 T of butter & 2T of heavy cream to each gratin dish.

Place the baking sheet in the oven until the cream and butter have started to bubble and the gratin dish gets hot. This won’t take long so be careful and watch them. Take out the baking sheet and add your flavors. I did ham and cheese for this photo series. You can use cooked crumbled bacon, chorizo, fake soy meats or whatever you have on hand.

Add the ham first then crack the eggs whole over the ham. If you’re not using meat, simply crack the eggs over the hot cream and butter.

Then sprinkle on the cheese, herbs, garlic and or shallots.

Now we bake/broil them. This is a very quick process, depending on how you like your eggs cooked will determine the baking time. We like our yolks running, so I bake for a few minutes more in the 450 oven then I broil them for about 1-2 minutes. The eggs will continue to cook after you take them out so be very careful about how long you leave them in the oven or the broiler. They will become hard cooked eggs in the blink of an eye. Serve piping hot with crusty french bread for dipping.

Blueberry Pancakes w/ Baked Bacon


I know…. I know it’s been awhile, I’ve been lagging on posting these last couple months. We’ve had lots of guests visiting and life in general has been very busy, big changes are coming soon!! 


While we live at the beach here in So Cal, the June Gloom which now starts in May Gray is lingering into July. When I wake up to drizzle and grey clouds, it makes me think yummy warm things should be coming out of the oven, but it’s SUMMER!!  what to make?? what to make??

I had a pint of fresh organic Blueberries, so I whipped up some Pancakes and baked a tray full of Bacon. 
This is the easiest way to cook bacon with little mess and it comes out shaped nicely and perfectly cooked. Preheat your oven to 400 degrees. Line a baking sheet with foil, for easy clean up. Place the bacon flat and evenly across your baking sheet. Bake for 10 to 15 minutes, depending on how crispy you like it. Pay attention, it will crisp up very quickly.  





Pancakes
Use your favorite recipe or box mix, whatever you like. Here’s my recipe if you’re game.


Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups Kefir or Buttermilk
  • 1/2 cup melted unsalted butter 
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder


Directions

In a medium bowl, whisk together all dry ingredients, then add all wet until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. 
Wipe cook surface with oiled paper towel. Ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, drop fresh Blueberries on to the pancake, about 3 minutes, flip and cook until golden brown, another 1 minute.
Repeat with remaining batter. Serve immediately topped with warmed REAL Maple Syrup.
These are really good to toast up the next day, quick and easy breakfast to go. They freeze well too.

Strawberry Scones

Let’s make Scones. 



It was rainy when I woke up this morning, which always makes me want to bake. The smell of fresh baked scones wakes up the sleeping husband who would other wise sleep until noon if I ever allowed that, J/K.
Scones are easy and so delicious on a chilly morning. I have some beautiful big dried strawberries I got on our NYE trip to Seattle, these will join the scones and make for a yummy sweet nibble in the flaky goodness. First off if you know you’re going to makes scones the night before freeze some butter, I always keep butter in the freezer, you’ll see why soon. 


Ingredients

  • 2 cups plus 1 tablespoon all-purpose flour
  • 1 tablespoon sugar, plus additional for sprinkling
  • 1 tablespoon baking powder
  • 1 teaspoon pink salt
  • 2 tablespoons grated orange zest
  • 3/4 cup frozen unsalted butter, grated like cheese.
  • 2 extra-large eggs, lightly beaten
  • 1/2 cup cold heavy cream
  • 1/2 cup small-diced dried strawberries
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash

Directions

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine 2 cups of flour, 1 tablespoons sugar, baking powder, salt & orange zest. 

Grate in the frozen butter with a cheese grater and add to the other dry ingredients. This is a great trick for using butter in pie crusts too. My amazing friend Debbie hooked me up with this very cool idea and I always keep butter frozen just for this purpose.
Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick in a round. You should see lumps of butter in the dough. Cut the dough like a pie and place on a baking sheet lined with a silpat.

Brush the tops with egg wash. 
Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. This recipe makes 12 Scones. Enjoy !