Easy-Breezy Trail Mix

When you’re feeling hungry and you don’t know what you want
you reach into the cupboards and start pulling things out.
Slivered almonds, dried cranberries, some roasted coconut chips,
mixed nuts–including pecans– and some dark chocolate chips.
Tossed in a bowl, bursts of sweetness and perfect crunch
this is the snack I craved so much.

Easy-Breezy Trail Mix

2 tbsp slivered almonds
2 tbsp dried cranberries
1 tbsp dark chocolate chips
1 tbsp roasted coconut chips (I recently discovered these at Trader Joe’s)
3 tbsp mixed nuts

Enjoy!

A Cookie Recipe I Thought I’d Lost

Hello everyone and happy Friday to you all!

Today I had a craving for a cookie I’d made about two years ago. I’d been reading one of my favorite blogs, Vitamin G, and came across this post about a vegan banana chocolate-chip cookie recipe. You can find the original recipe here.

I thought I’d saved the recipe in my email. (I didn’t.) I thought had bookmarked it, but I lost my bookmarks awhile back.

I found the blog post I’d found the link to the recipe on. But then, when I clicked on the link to the original recipe I found myself staring at the screen: the link didn’t work. IT WAS GONE.

After frantically searching for another link to the recipe, and eventually finding a link that did work, I realized: I had the recipe, all along, in my “Family Recipe” binder. I compared the recipe card to the recipe online. It was the same, and I was set to go!

I love these cookies.

Straight out of the oven, they’re perfect. They might need a minute or two to set once out of the oven, but you don’t have to wait if you don’t want too.

Straight out of the fridge they’re perfect.

The batter even tastes delicious (and better yet, there’s no raw egg. It’s the cookie dough no one will yell at you for eating raw.)

Here are a few changes I made:

-I used 2/3 cup of brown sugar, like the Vitamin G blogger had mentioned.
-I only had one large banana, so I added about a 1/4 cup of unsweetened applesauce.
-I used oats instead of oat flour, but used the same amount (2 1/4 cups).
-The batter was a bit too sticky, so I added about a 1/4 cup flour to thicken things up.
-I put the batter in the fridge in between batches. It helped keep the cookies from browning on the edges too quickly.

Other changes I’d make for next time:

– I had larger dark chocolate chips, so I’d scale back on the amount of chocolate.
– Though the cookies tasted fabulous even with the addition of applesauce, I’d rather have the second banana the recipe calls for.
– I’d like to add crunchy peanut butter.

I hope you’re having a great night!

~Ashley

Small Kitchen Cooking: Scones

I made a batch of cranberry scones, using this recipe from the cookbook, Sundays at Moosewood, for brunch this morning.

The pictures didn’t do the scones any justice, so I didn’t want to share them. So, you will have to rely on my saying that these scones are by far my favorite.

The scones recipe is incredibly versatile as well. I have made pumpkin spice scones, raisin scones, and golden raisin scones. (If you make golden raisin scones, stay by the oven. The time I made them, they burned. Burned golden raisins are not good. At all.)

On my list of scones to try are chocolate chip scones and lemon scones.

Here are my additions:
– Substitute the fruit measurement for dried cranberries. The dried cranberries make the scones burst with a sweet tartness and also make the scones less dry. I prefer them this way.

– Make sure to sprinkle sugar on top for an added bit of sweetness. I used raw sugar.

– Make sure to put a glob of butter and orange marmalade on top. Perfect for a Sunday morning. (Or, any morning.)

Yum. 🙂

What is your favorite breakfast pastry?

Have a great Sunday night!