This is such a crazy simple, quick, tasty, sophisticated, elegant dessert. I’d be incredibly happy if I was served this in a posh restaurant. And yet, I feel that most restaurants here are not quite there yet. Is it wrong that I often prefer my own cooking to eating out? If you love the kitchen and you love cooking and you take it seriously – eating out can be such a letdown. Expensive. Boring. Tasteless. Predictable. Continue reading “warm fig fruit salad in port wine”
This week I’m thinking about self-worth. Or self-esteem. Or the ability to believe in oneself. Self-love. Call it whatever you like. It’s so important and yet for many of us, our sense of self-worth is difficult to maintain, so shaky, so fragile, so easily eroded…. Continue reading “on self worth and mini cornmeal crabcakes”
I’ve taken to making granola in my crockpot / slow-cooker. It’s ridiculously easy. I think it’s the niftiest possible way to cook granola. In addition to being so tasty that I can’t stop eating it, I also love that I can make this in the middle of summer without heating up my kitchen.
I use a large crockpot /slow-cooker on the low setting. Don’t put this on and leave the building. It doesn’t take long – about two and half hours. Time will vary depending on your slow-cooker. A smaller crockpot will take quite a bit longer. Insert a wooden chopstick or equivalent (a wooden skewer, a wooden pate knife, etc.) between the lid and the crockpot – to allow the humidity to vent so you don’t end up with peanut butter chocolate porridge.
Chocolate Peanut Butter Crockpot Granola
- 3 cups large flake oats
- 1 cups shredded, sweetened coconut
- 1/2 cup sunflower seeds
- 1/4 cup ground flax seeds if you’ve got them
- 1/4 cup chopped peanuts
- 1/4 cup chopped walnuts
- 1 cup chocolate chips
- 1/3 cup natural peanut butter (I used crunchy)
- 1 tbsp sunflower seed oil
- 1/4 cup liquid honey
- 1/2 tsp salt
- 1/2 cup dried sour cherries (or dried cranberries)
Mix the oats, coconut, sunflower seeds, flax, peanuts, walnuts, and salt in the crockpot. In a separate bowl, mix together the peanut butter, honey and sunflower seed oil. Toss through the oat mixture, stirring well. Set heat to low. Put a chopstick between the lid and the crockpot to vent the humidity. Stir the mixture briefly after an hour. Check again in another hour. Etc. I don’t like my granola super well done so mine took about two and a half hours. But there is huge variability in crockpot temperatures so just judge accordingly. If you prefer to use the oven – try spreading this in a large baking dish or two – and cook at about 275 for about an hour or just longer, stirring it well about every 15-20 minutes.
When the granola is browned and cooked to your satisfaction, turn the slow-cooker off and remove the lid. Toss in the dried cherries (or cranberries). Leave the lid cross-wise on your pot and set the timer for about 30 minutes. When the timer goes off – add the chocolate chips. If you add them too soon, they melt and disappear into the granola. If you add them too late – they don’t melt at all – and you won’t get the fabulous little clumps of chocolate-y granola goodness.
This week I happened to hear an interview with Chuck Close, considered to be one of the world’s greatest contemporary portrait painters. Continue reading “a very French tart”
Have you heard about the #100happydays project? Continue reading “#100happydays: chocolate peanut butter brownie molten pots”
“So we beat on, boats against the current, borne back ceaselessly into the past.” Continue reading “chocolate and fig shortbread”
“Maybe I should make a coulibiac of salmon with a whole salmon.”
It’s been one of those weeks. Nothing more need be said about that. Time for a drink. I Continue reading “it’s gin o’clock: time for a blackberry gin fizz”
All this week I’ve been dreaming of the warm Mexican sun, of stretching out on the hot sand, and walking into the ocean. Continue reading “Viva la Mexico – enchiladas de verde pollo”