I’ve never been that much of a granola or Müsli much, but this might as well be called “The Granola that Changed My Mind Granola” — this Coconut Almond and Honey Granola is really really good. I’m happily surprised actually. I paired it for the last few days with coconut yogurt and maybe an extra drizzle of honey as an afternoon snack, and it’s been great. Perfect for breakfast or a pick me up snack. All natural, gluten free. Make a big batch (this recipe) and it will last you a few weeks.
It’s a cookie in bar form! Not brownie but a blondie! In essence, you can use the exact same recipe to make cookies, but I was in the mood to make bars, so here we are. These are easy to make, flavorful and easily substitutable — in other words, don’t like dried cranberries or pistachios or white chocolate, swap out for raisins, walnuts and semi-sweet chips. Lots of options!
Here is my annual Cake Day cake. I mention this every year, but I don’t make cakes all that often — I’m not very good at decorating / frosting, and even more so in the days of a global pandemic, making cupcakes as not to share food is better anyway. That said, one day out of the year, I do make a cake, so this year is no different. I love the combination of coconut and chocolate so this celebratory has both cake types and frosting types, in addition to garnet-colored sugar flowers as they are the January birthstone color. Here’s to being 50, I guess!
Florentine cookies are definitely up there in the favorites department. It’s all about the thin and crispy. And these have more of those Jammy Bits (this time raspberry) from King Arthur Baking that melt into the cookies like little blobs of melted gummibears. So delicious and really really easy to make.