Thursday, May 15, 2014

Super Easy Homemade Granola

We are gearing up to start a new chapter in our lives- parenthood, and starting to think about snacks and meals that will be easy to grab in the first few weeks. Today I decided to make a hearty granola. It is based on a recipe from Ina Garten. I love having granola with a bit of my homemade jam, plain Greek yogurt and cut up fruit. It is packed with protein and delicious!

This recipe takes about 30 minutes to make and only has a few steps. Ingredients:
2 cups roughly chopped hazelnuts
2 cups roughly chopped cashews
2 cups old fashioned steel cut oats
1 cup slivered almonds
1 cup shredded coconut
6 tbsp vegetable oil
4 tbsp honey

Preheat oven to 350 F. Mix the ingredients in a large bowl, ensuring the honey and oil get evenly distributed. Tip: pour oil first then honey- the honey will slide out of the spoon easily. Spread out evenly on a large sheet pan. Bake in oven for 20 minutes. Turn over granola every 5 mins to ensure it gets golden brown throughout. If you skip this part, it might get overdone in some spots.  Remove from oven and let cool completely. Then, you can add anything else you like: dried fruit like cranberries or pieces of mango, or you could add raisins or throw in some chocolate chips. Store the granola mixture in a sealed container; it should last a couple of months if airtight. 


Saturday, May 10, 2014

Upside Down Rhubarb Crumble Cake

I love watching Martha Bakes on PBS and fell in love when I saw this cake recipe. I love a crumble cake and rhubarb is one of my favorite things about spring. Combine the two and I am in heaven!

Ready, Set, Go!

Preheat oven to 350 degrees F.

For the crumble, mix 1/2 cup flour, 4 tbsp melted unsalted butter, 1/4 cup sugar and 1/4 tsp sea salt. Set aside. 

For the cake, cut up one pound of rhubarb into one inch pieces. Mix with 3/4 cup sugar. Let sit for two minutes, then stir.

Grease a 9" cake pan with butter and drop pieces of unsalted butter on bottom of pan, equalling 4 tbsp. 

Whisk together 1 and 1/4 cups of flour with 1 and 1/2 tsp baking powder and 1 and 1/2 tsp salt. In a separate bowl, mix 1.5 sticks of softened unsalted butter and 1 and 3/4 cups of sugar until it looks fluffy, about two minutes. Beat in zest of one lemon and 1 tbsp of fresh lemon juice. Then beat in two eggs, one at a time. Mixture should look silky at this point. 

Beat in flour mixture divided into three parts, alternating with sour cream. In total, one cup of sour cream is used. By the end of mixing, the batter should look like this:

Dump the rhubarb mixture into your cake pan and spread evenly. Then pour batter evenly over rhubarb. Finish by sprinkling the crumble on top.

Bake for one hour. Crumble mixture should lightly brown. Remove from oven, let stand for ten minutes.

At the end of ten minutes, run a knife around edge to loosen it then flip it over onto a plate. Voila! The smell is ridiculous- you have been warned.

Saturday, May 3, 2014

I Heart Rhubarb

Rhubarb is one of my favourite things about spring.  I love it in many forms- stewed, baked, or even raw with a bit of sugar.  It's tart and reminds me of when my grandmother would make desserts with it. I love seeing the bulbs peek out of the garden in April and then grow to have large leaves and bright red stalks.  I found a rhubarb plant at one of our neighborhood garden centres and decided to add it to another garden bed.

Next weekend is Mother's day and I'm going to attempt to bake a rhubarb coffee cake from Martha Stewart for my mother-in-law.  I have a bag of frozen rhubarb from last year in the freezer that I'll use. I'll post pics and will let you know how it turns out!

In the meantime, Martha's website has 25 (!) different recipes for working with rhubarb. Check it out here.


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