A fresh batch of granola for my upcoming road trip! This go around, I changed up Melissa Clarks’ recipe with some dried mango, candied ginger, and walnuts. Packed and ready: a tasty remedy for the munchies and a potentially queasy stomach, along with a hint of summertime flavor.
3 cups old-fashioned rolled oats (regular or gluten free)
1 1/2 cups raw walnuts
1 cup raw pumpkin seeds
1 cup coconut
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup chopped (or torn) dried mangoes
1/4 cup finely chopped candied ginger
1. Preheat oven to 300 degrees. In a large bowl, combine oats, walnuts, pumpkin seeds, coconut, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add mangoes and candied ginger, tossing to combine.
Chocolate & peanut butter: one of the great &s of all time. Earlier this week I whipped up a variation on two decadent (gluten free) dessert recipes. These recipes are suspicious alone but wonderfully dangerous when combined. I took a couple of the dense treats over to a neighbor who shares my affinity for peanut butter. He later told me, judging by the weight of the 2 “cookies” I knew it was serious business! So there you have it, this recipe mash-up is not for the faint of heart. Can you handle it?
Flourless Double Chocolate Peanut Cookies Adapted from Martha Stewart’s Recipe
3 cups confectioners’ sugar
3/4 cup cocoa powder
1/2 teaspoon sea salt
5 oz. bittersweet chocolate chunks
1 1/2 cups chopped peanuts
4 large egg whites at room temperature
Preheat oven to 325-degrees. In a large bowl, whisk together sugar, cocoa, and salt (I like to use a mesh colander to sift the dry ingredients). Stir in chocolate and peanuts (I pulverized half of the nuts in my blender). Add egg whites and stir just until incorporated (looks like thick brownie batter).
Drop dough balls (cookie scoop works wonders) onto a parchment-lined baking sheet. Bake until tops are dry to the touch, about 23 minutes, rotating baking sheet halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)
Peanut Butter CreamAdapted from Kathleen’s Peanut Butter Icing Recipe
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 cup heavy whipping cream
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Stores well in the fridge but spreads best at room temperature.