Test Recipe: Workout Granola

This test recipe is not one which has been sitting around in my recipe book or in a magazine on the shelf, patiently waiting it's turn to be created in my little kitchen.

Instead, it is one that I developed by myself, using some proportions from my basic granola recipe and some ingredient inspiration from a newly developed granola during my externship.

I wanted to create a granola that was packed with protein to help fuel our long days, Mike's endless studying, our Crossfit and running workouts.  I wanted something that could be consumed quickly, at a desk or on-the-go, and would pack a healthy punch.  I wanted a granola that could stave off crankiness after a long day of work, but still facing an evening of things to do.

This is actually the second test of this recipe.  The first one ended, well, terriblely.  My proportions for the liquid ingredients were a lot-a-bit off.  Ten minutes after putting the mixture in the oven, the granola was swimming in a pool of honey and olive oil.  Into the garbage and back to the drawing board.

This second attempt ended much better.

Peanut Butter Sandwich Cookies

These soft, creamy cookies just beg for a tall, cold glass of milk to accompany them.

I happened to know just the person who could appreciate stick-to-the-roof-of-your-mouth peanut butter cookies and a glass of milk.

So I rolled out a batch this past weekend and used the biggest cookie cutter that would still allow me to fit the cookies in their container.

Then I shipped them off and was slightly jealous they would appear again in a much warmer place than Manhattan.

The lucky devils.

Happy Birthday Uncle David!

Valentine's Day Macarons

Valentine’s Day.

 

Somehow it kind of snuck up on me this year.

 

I had all these wonderful gift ideas and card-making ideas.  I even wrote them on colored Post-Its in my planner, just so I wouldn’t forget.

 

And then, last week after three sixteen hour work days, I realized it was Thursday. 

 

I fell behind on actually producing and mailing my wonderful ideas.

 

I fell behind just like updating my blog.

 

And my website.

 

And the housework.

 

And my running.

 

And when I spoke with my Mumsy on Valentine’s Day, I realized that my store-bought cards hadn’t even reached my loved ones in time.

 

“I feel bad, I had all these wonderful gift ideas,” I complained to my Mum.

 

“Don’t feel bad, you’re busy.”

 

“Maybe next year won’t be so busy,” I hoped.

 

“We always think that,” Mum responds, more than likely shaking her head at her twenty-something daughter who, evidently, still has a lot to learn.

  

Sigh.

 

For now, I will steal one of Mike’s Valentine’s Day macarons, complete with a healthy dose of Nutella between the chewy shells to lighten my mood.

Test Recipe: Cranberry-Ginger Scones

Last week’s test recipe (I’m behind, I know) was one I had acquired from Williams-Sonoma after my short visit to Maine last summer.

Some of the family was together in Seal Harbor and, on a beautiful morning, we all congregated at a local coffee shop to ingest some caffeine before the rest of our day.

My little cousin Sarah recommended the place.

The place was small, but welcoming with a beautiful, handmade bar-height table and a mother-daughter duo behind the counter.

We sat around drinking coffee and tea, chatting and discussing the complexities of Blow Pops and those daggone beach chairs that little girls fall out of and scrape up their noses.

In between all this big-girl talk, I ventured over to the tiny baked goods display and selected a cranberry ginger scone.  In speaking with the lovely owner, I learned she made these each day and they always sold out.

They weren’t too sweet – she said most of the sweetness came from the crystalized ginger and there was just a bit of sugar in the actual dough.

This is why I liked this particular scone so much.  Scones seem to be either too sweet or not-sweet-enough for my liking.  I’ve tried a lot of recipes, but had yet to find one that would serve as a strong base for many combinations of fruits and flavors.

Off to the kitchen to try one more.

Happy Valentine's Day

Valentine's Day has never been a big deal for me.  Don't get me wrong - I love all the girly colors and hearts and romance.

But when it comes to my expectations for the holiday, I like to believe they are well below what most other females desire.  The only thing I really want is for someone (read: Mike) to ask me to be his Valentine and enjoy a really yummy meal together.

This works out surprising well for Mike.  The poor guy has Christmas in December, our anniversary at the end of January, Valentine's Day in February and then my birthday in March.  Harsh!

Instead, we always keep it very low key for Valentine's Day.  We set a small spending limit for gifts; this year we decided on $25 - gift, card and wrapping.  

We both groaned at the idea of venturing out to dine in a restaurant - so many other people!  We don't like crowds very much.  We actually enjoy being able to hear one another speak.

So, I planned the menu for the day, special just for the two of us and our tastes.

The day started off with breakfast in bed: heart shaped toads-in-a-hole made with thick slices of homemade white bread, thick-sliced bacon and a citrus salad - grapefruit, naval orange and blood orange segements with slivers of mint.  And french-press coffee, of course.

Happy Valentine's Day!

Check back later in the week to see some selections of our Valentine's Day menu.