Sunday Quote is Cold

Posted by on Jan 21, 2018 in Blog, Quote | 0 comments

“Books are like mirrors: if a fool looks in, you cannot expect a genius to look out.”
~ J.K. Rowling

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Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

Posted by on Jan 17, 2018 in Blog, Bready or Not, breakfast, gluten-free, healthier | 0 comments

The breakfast theme goes healthy this week with my original recipe for Vanilla Pecan Granola!

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

If you eat gluten-free, this should be of particular interest. Use GF oats and other contaminant-free ingredients, and this will be a delicious, fiber-full option for you.

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

This is ridiculously easy to make, too. Combine, bake, stir every so often, then let it air out. Ta-da!

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

The granola keeps well for weeks, and the flavor is just so fresh. The recipe includes a full tablespoon of vanilla, which is a lot, yeah, but I do love that strong flavor. Some of the store granolas are wimpy in that regard.

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

Use this as a topping for yogurt or ice cream, or in milk like a cereal, or as a snack to munch out of your palm. However you eat it, it’ll be delicious!

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

This homemade granola is super-easy to make and tastes strongly of vanilla and cinnamon. These flavors will provide a much-needed pick-me-up atop yogurt, ice cream, or eaten straight out of hand! Use gluten-free oats and other contaminant-free ingredients to make this for the gluten-intolerant.

  • 2 1/2 cups old-fashioned rolled oats [gluten-free or regular]
  • 3/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 Tablespoon vanilla extract

Preheat oven at 300-degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper.

In a large bowl, toss together the oats, pecans, cinnamon, and salt. In another bowl, whisk together the maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients over the dry, and stir well to coat completely.

Spread the granola onto the prepared sheet. Bake for 45 minutes, with a pause to stir every 15 minutes. Then let the granola sit out to cool and dry for several hours.

Granola will keep for weeks in a sealed container. Can also be frozen for several months.

OM NOM NOM!

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Sunday Quote had a Birthday Yesterday

Posted by on Jan 14, 2018 in Blog, Quote | 2 comments

“Many people, myself among them, feel better at the mere sight of a book.”
~ Jane Smiley, Thirteen Ways of Looking at the Novel

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Bready or Not: Chocolate Almond Biscotti

Posted by on Jan 10, 2018 in Blog, Bready or Not, breakfast, brownies, chocolate, cookies | 0 comments

Continuing the breakfast theme for the month, we now venture into the realm of chocolaty goodness with these Chocolate Almond Biscotti.

Bready or Not: Chocolate Almond Biscotti

These taste like brownies… brownies that are firm enough to dip into coffee or hot chocolate or tea or your waiting mouth.

Bready or Not: Chocolate Almond Biscotti

Almonds go wonderfully with chocolate–a lot of candy bars are proof of that–though they do complicate this recipe in one way. They get stuck on the knife blade when the biscotti are chopped apart.

Bready or Not: Chocolate Almond Biscotti

The good news is, the biscotti at still kind of soft then, so you can press them back together a bit–just don’t burn your fingers!

Bready or Not: Chocolate Almond Biscotti

I can’t say I mind that some chocolate crumbles and almond bits are left on the cookie sheet, either. Oh darn. Can’t let those go to waste.

Bready or Not: Chocolate Almond Biscotti

Do check out other biscotti featured on Bready or Not: Maple Walnut White Chocolate Biscotti and Snickerdoodle Biscotti.

Bready or Not: Chocolate Almond Biscotti

This new recipe was modified from the original at McCormick.

 

Bready or Not: Chocolate Almond Biscotti

Bready or Not: Chocolate Almond Biscotti

These easy-to-make biscotti taste like brownies! Almonds add a wonderful crunch and complementary flavor.

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups white sugar
  • 2 eggs, room temperature
  • 1 teaspoon almond extract
  • 1 cup whole almonds, coarsely chopped

Preheat oven to 325-degrees. Prepare a large baking sheet with parchment paper. In a medium bowl, mix the flour, cocoa powder, baking powder, and salt; set aside.

Melt the chocolate in the microwave, using short, careful bursts. Once it is melted, set aside to cool for a few minutes.

In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs followed by almond extract. Scrape in the melted chocolate. Gradually mix in the dry ingredients, and add the almonds last.

Divide the dough in half. Drop each half onto the ready cookie sheet with lots of space between them. Use a spatula to shape them into logs roughly four inches across, eight inches long, and about an inch high.

Bake 35 minutes, until the logs spring back when gently touched.

Cool on stove top for 10 minutes. Use a sharp, serrated knife to chop the logs into 1/2-inch thick slices. The almonds will likely get stuck on the blade and cause the biscotti to crumble some; the biscotti is still somewhat soft, so try to wedge almonds back in and reshape the sticks. Do take care, as they are hot!

Place the slices upright, if they will stay, or lay them on their sides. Bake for another 20 minutes, flipping them halfway, if necessary.

Allow the biscotti to cool and dry out for several hours before placing them into sealed containers.

OM NOM NOM!

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