Granola

This is the first blog post I've written in a LONG time.  I haven't felt like blogging at all.  I've just been enjoying reading blogs and I probably wouldn't have written another post for another long time but my mom and I made some granola this morning and we loved it and didn't want to forget the modifications we made to Alton Brown's granola recipe.  Here is the recipe for the deliciousness:

5 cups oats
2 Tbs. ground flax seed
3/4 cup shredded coconut
1/4 cup plus 2 Tbs maple syrup
1/4 cup brown sugar
4 Tbs. honey
1/4 cup coconut oil
3/4 tsp. salt
1 tsp cinnamon
1/2 cup raisins
1/2 cup dried cranberries

Mix together all ingredients but the raisins and cranberries.  Pour out onto two lined baking sheets.  Bake at 250 for 1 hour and 15 minutes, stirring every twenty minutes or so.  When removed from the oven, pour into a bowl or bag and add the raisins and cranberries.  Enjoy!

The original recipe calls for almonds and cashews with variations with pecans and other nuts.  We decided not to add the nuts because my mom gets sick from them. 

Berry Frozen Yogurt

I love to watch cooking shows.  One of my favorite TV chefs is Giada de Laurentiis.  She's just so fun to watch and her food always looks amazing.  I saw this frozen yogurt recipe that I really wanted to try so we whipped up a batch and a half this last week.  I made a few revisions to the half batch and it turned out better than the original recipe, in my opinion.  It was more flavorful and had a better texture.

Berry Frozen Yogurt:

1 pound berries (we did blackberries)
2 Tbs. plus 1/3 cup honey
1 sprig fresh thyme
2 cups plain greek yogurt (my favorite brand is Greek Gods)
1/4 cup agave nectar
2 Tbs. fresh lemon juice

Combine 1/2 c. berries with 2 Tbs. honey, 4 Tbs. water, and sprig of thyme in a small saucepan.  Coarsely mash the berries with a fork.  Place over medium high and bring to a boil.  Remove the pan from the heat, cover and let sit for 15 minutes.  Uncover and let cool slightly, removing the thyme.  In a blender add the yogurt, honey, agave, lemon juice, remaining berries, and cooled syrup.  Blend until nearly smooth.  Pour into a glass bowl or container (the glass helps the frozen yogurt freeze smoothly) and cover.  Freeze until firm, about 8 hours or over night.


  The things I changed: I doubled the amount of syrup I made and I did not use 2% yogurt, whole fat all the way here.  I think those two factors had a lot to do with the consistency of my doctored up batch of frozen yogurt versus the more healthy original version.  I loved this frozen yogurt and can't wait to make it again.  I think I'll try it with raspberries next time around.  If you want the original recipe click here!

Pasta Making Fiends

For Christmas this year Eric got me a Pasta Maker.  I was really excited about it but I think he was even more excited than I was.  We've made so much pasta since Christmas and we're pulling it out again tonight to make some cannelloni. 
Two weeks ago we were feeling up for a challenge so we decided to make ravioli.  It was very delicious but a lot of work.  We worked on that ravioli for over two hours.  Now I understand why my mom only made it about once a year when I was growing up. 

Rolling out the dough, stuffing, and making those cute little crimped squares.

ready to be separated

all laid out

boiling

Ready to eat.  

I know it doesn't look the most appetizing all clumped in a bowl where it all is about the same color, but I tell you, it was delicious! And well worth the time making it.