Homemade Granola

Every weekday morning I eat yogurt with almonds sprinkled on top. But after almost 2 years (yes, years), I decided to switch it up a little bit. Instead of going to the store and getting granola, I embarked on an online recipe search to see what making my own granola would entail.

Turns out almost all granola recipes are pretty much the same. Take some rolled oats, and your favorite seeds, nuts, things like that and then some honey and brown sugar. It's so easy to make (2 steps!) and you avoid the struggle of trying to find one at the store that has all of your favorite things (i.e. sunflower seeds) and none of the things you don't particularly care for (i.e. dried cherries). The recipe below is based off of this recipe from The Kitchen Sink, it's super simple and makes your house smell heavenly!

Homemade Granola adapted from The Kitchen Sink
3 1/2 cups rolled oats
3 tablespoons sesame seeds
2 tablespoons sunflower seeds
1 tablespoon flax seeds
1/2 cup chopped pecans
2 teaspoons cinnamon
1 teaspoon sea salt
1/4 cup brown sugar
1/4 cup olive oil
1/2 cup coconut flakes, unsweetened
2 tablespoons honey
1 tablespoon real maple syrup
2 teaspoons vanilla extract

1. Preheat your oven to 350 F. Mix all of the ingredients in a large bowl. Spread the mixture onto a cookie sheet.

2. Bake for 40 minutes, stirring every 10 minutes to keep the granola from burning. Cool completely and then remove from the pan. Store in an airtight container.

Brown Butter Shortbread

You may have noticed that I haven't posted a baked good in a while, which is pretty unlike me. I could blame the last vestiges of summer, the long summer associate interview process, that hurricane, or the start of the semester, but really the reason is the kitchen in our new apartment. But I took the words of a facebook friend ("gas is gas, temp is temp") to heart and bit the bullet.


The result? Deliciously yummy shortbread that will pair perfectly with my tea this evening and my yogurt tomorrow morning. So while my current stove is nothing like the stainless steel beauty PC Richards is waiting to deliver, it apparently works well enough to make cookies with. Which is pretty fabulous news!


Brown Butter Shortbread (adapted from Smitten Kitchen)
I never miss an opportunity to brown butter in baked goods, but reading in the comments where the recipe was originally posted it was noted that browning the butter here leads to a "sandy" texture. I think that's true, but if you are diligent about cooling your dough and then the cookies once baked, it is not a cookie-killer and taste is certainly more complex and delicious. It's your call.

1 1/2 sticks of butter, melted and browned (see note above)
6 tbsp granulated sugar
1/4 tsp salt
1 tsp pure vanilla extract
1 1/2 cups flour

Turbinado sugar, for sprinkling

1. Melt and brown your butter. In a medium bowl, mix butter, sugar, salt, and vanilla until combined. Add flour and stir until just combined.

2. Cover a small baking sheet with parchment paper and spread the mixture until even (your fingers are the perfect tool for this).

3. Let sit for 1 hour on the counter and then transfer for a 2nd hour in the fridge. Before you're ready to bake, preheat the oven to 300 F. Bake for 45 minutes.

4. Remove from oven, leaving your oven on. Sprinkle with turbinado sugar. Let cool for 10 minutes.

5. Carefully cut the shortbread into long "fingers" and then bake for another 15 minutes.

6. Remove from the oven and cool completely before eating. Let them spend some time in the fridge for extra firmness.

Hurricane Cookies (aka best intentions)

Sometimes it seems like the whole world is against you. I braved 4 different groceries stores in NYC this morning, in spite of the fact that this city is in the throes of bracing for Hurricane Irene. And what that apparently means for most New Yorkers is going to the store and buying lots and lots of bottled water and also canned sardines. Weird, right?


My shopping list was completely different, because my goal was not purely to "survive," but rather to thwart the hurricane entirely by baking Hurricane Cookies, which are notorious for keeping Hurricanes at bay. But alas, even though the grocery lines didn't deter me, our annoying (soon to be removed) little refrigerator ruined everything.


In preparing for probable power outages, I decided to chisel off the LARGE chunks of ice that have accumulated in this fridge since 1970 or so, and in the process the whole thing broke and began spewing freon. Yes.

Please see the note above about the whole world being against you. Apparently freon won't kill you, unless it comes near an open flame. So, long story not so short, no Hurricane Cookies for us. Which likely means, we should work on finding a safe spot away from the windows, because cookies or not, Irene seems imminent. If your situation is not quite so precarious and you're up for making them, I included the recipe for Hurricane Cookies below. Good luck and be safe!

Hurricane Cookies from Good Morning Lowcountry column

2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
6 oz. semisweet chocolate, coarsely chopped
18 caramels, coarsely chopped
1 cup pecans, coarsely chopped

1. Preheat oven to 350 F.

2. Whisk together flour, baking soda, baking powder and salt.

3. Cream together butter and sugars until light and fluffy. Beat in eggs one at a time.

4. Beat in flour. Stir in chocolate, caramels and pecans. Drop onto parchment covered cookie sheets 2 inches apart. Bake 10-15 minutes, until edges are browned. Cool for a few minutes prior to removing from cookie sheets.

Pullman Kitchen: a euphemism

So we moved 2 weeks ago. And along with packing boxes, donating things we haven't worn or used in over a year, and the general craziness that comes with moving, there were a lot of goodbyes. To Magnolia Bakery, to my favorite spot in Central Park, to short walks to Lincoln Center. And maybe most importantly, to my perfect Delonghi stove. It was just last August that the kitchen renovation in our west side apartment was essentially completed.

And now it's a little like being back at square one. Maybe even square negative one, since the west side apartment actually had, you know, a real kitchen. And not just a "Pullman Kitchen" (aka hole in the wall with some appliances thrown in).

But I'm not really complaining, because even though this is the stove I have to work with right now ...

... we have an awesome Fisher-Paykel ordered and waiting to be delivered as soon as we demo the current area.
We also have a pretty great contractor who designed a unit to go around the fridge in the corner opposite the kitchen area. Stay tuned as demolition starts, cabinetry goes in, and the fridge gets super cool panels to match!


ps: I haven't gotten up the nerve to try to bake anything in that silly little white oven, but I hear it is possible. I will be sure to let you know if I'm feeling adventurous.

Peach Buckle

This is one of those perfect summer desserts; not too sweet with a focus on the fruit. It is also a "rustic" dessert, similar to nantucket pies, cobblers, etc., which are my favorite to make during the super hot months because they aren't fussy and are very forgiving. When the thermometer hangs steady in the 90s and at times manages to reach over 100 F, my patience wains. But my need for dessert seems to be directly correlated with the heat - peach buckle to the rescue!

I admit that when I had my first slice, I wished it had been peachier. The only bites that had peach flavor were those with actual peach slices. However the next morning (when I can usually be found having another piece of whatever baked good had been made the day before), the flavors melded beautifully and the whole cake had a delightful peach flavor.

Peach Buckle (adapted slightly from Smitten Kitchen)
Note: Make sure your pan is deep enough so when the peaches "buckle" into the batter, it does not over flow. After assembling, there should be space between the top layer and the edge of your pan.

Cake & Filling
3/4 cup unsalted butter, melted & browned
1 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt pinch allspice
1 cup sugar
2 eggs
2/3 cup whole milk
1 tbsp lemon juice
1 1/2 lbs peaches, skin removed & sliced into wedges

Topping
1/4 cup melted butter (reserved from above)
1/2 cup sugar
1/2 cup flour
1/4 tsp cinnamon
pinch salt

1. Preheat your oven to 350 F. Line a large glass baking pan with parchment paper and butter the sides.

2. Melt and brown your butter. In a medium bowl mix flour, baking powder, salt and allspice.

3. In a separate bowl, mix 1/2 cup cooled brown butter, sugar, eggs, and milk. Add flour mixture to the wet mixture and stir until combined. Spread into your prepared pan.

4. Line the top of the batter with peach wedges. In a separate bowl, combine reserved melted butter, sugar, flour, cinnamon & salt for topping. Sprinkle the topping on top of the peaches.

5. Bake for 40-45 minutes until topping is browned. Let sit for about 20 minutes before serving.

Slow Cooker Turkey Chili

You may be thinking that making chili during the most ridiculous heat wave in recent memory is an insane person's mission. But hear me out. You brown the turkey and throw it in the slow cooker on low all day. It couldn't be simpler. And in addition to the slow cooker working to meld the flavors of the chili, the process creates no additional heat in your kitchen. None. So when the temp is 115 in the shade, and you live in a fifth floor walk up with brick walls, this should be your go to dinner.

And if that wasn't enough to sell you, it makes 8 hefty servings. And the leftovers, are even tastier than the first go-round! I got this recipe from my mother-in-law, who has made some additions of her own, like adding Rotel for some extra kick. I reproduced the original below, so you can adapt it to your individual taste.

Slow Cooker Turkey Chili (adapted from Prevention Magazine)
1 lb ground turkey
1 onion, diced
1 tsp garlic, chopped
1 pkg taco seasoning
1 10 oz can kidney beans
1 10 oz can black beans
1 10 oz can pinto beans
1 20 oz can diced tomatoes
1 2.25 oz can tomato paste
1 cup red wine

1. In a large saute pan over medium heat, add onion and turkey. Once the onion begins to sweat, add the garlic and taco seasoning. Brown the meat (about 7 minutes).

2. To your slow cooker, add all of the beans, tomatoes, tomato paste, and red wine. Stir. Add in the turkey mixture.

3. Cook on high for 4 hours or on low all day.

Blueberry Galette

This is one of those recipes that you can likely make with stuff you already have in your house. Which is really handy when you're having a low-key dinner and want to throw together a tasty treat to make dessert a little more special. It's also great for when you are in New Jersey and don't have access to a car, but still want to make a dessert (as though there's a time I don't want to make a dessert ...)

I used blueberries, but you could just as easily use peaches, nectarines, plums, or really any fruit that's in season. The fruit is the star of the show though, so you should pick one that is at its best.

There are at least a million galette recipes online, but I just used my favorite pie crust recipe and made the blueberry mixture by feel. If you use a store-bought crust, or have an extra in your freezer from a previous batch, this really is the easiest recipe in the world. To make mine a little extra special, I made whipped cream and sprinkled a little lemon zest on top.

Blueberry Galette
Note: If you want to make my pie crust, the recipe is below. If you are using ready-made, you can start here

2 cups blueberries
1 1/2 tbsp cornstarch
1 tbsp lemon zest
1 tbsp lemon juice
1/8 tsp cinnamon
1/4 tsp salt
scant 1/2 cup sugar

1 tbsp cold, unsalted butter in small pieces
1 tsp turbanido sugar
1 egg, lightly beaten

1. Preheat oven to 425 F. In a medium bowl, mix blueberries, cornstarch, lemon zest, lemon juice, cinnamon, salt, and sugar.

2. Transfer the blueberry mixture to the center of your pie crust. Leaving about 1 1/2 inch around the edges. Fold the crust toward the center. Repeat around the entire pie, pleating the crust as you work your way around (see 1st picture for a visual). Sprinkle small pieces of butter of the top of the blueberry center.

3. Brush outside of crust with egg wash and sprinkle with turbanido sugar. Bake for 25 to 30 minutes, until crust is golden brown. Depending on your oven, you may want to rotate a few times during baking.


Pie Crust
2 cups all purpose flour
1 tsp salt
1 tbsp sugar
2 sticks, cold unsalted butter
1 cup ice water

1. Put a few ice cubes in your water and set aside. In a large bowl, whisk together flour, sugar, and salt.

2. Cut the butter into cubes and sprinkle over the flour mixture. Using a pastry cutter work butter into flour until the dough starts to come together; don't over mix. Once larger clumps start to form, sprinkle a little bit of water over top, 1 tbsp at a time. Err on the dry side, too much water will ruin the dough. Use your hands to bring the dough together.

3. Slice the dough in 1/2 and place each half in plastic wrap. Place the one you want to use in the fridge for 2 hours. The other 1/2 can be frozen for future use.

4. After 2 hours. Flour your work surface and rolling pin. Starting in the center of your dough roll away from you. Flour again and turn the dough a 1/4 turn. Repeat until the dough is a bit bigger than your pie pan. Transfer to your pie plate and return to the fridge.