Butter Pecan Granola

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I cannot even believe there’s only about 1 week left until Christmas. My house has been decorated for a while and I have been wrapping way too many gifts (note to self, next year needs less gifts). The thing is…I have baked exactly zero cookies. I don’t know what’s going on, but I need to make some cookies happen asap. BUT, I have baked 2 batches of this granola for gifting and it is pretty much the equivalent of a cookie in granola form.

A buttery, oat-y, pecan studded, and maple soaked cookie in a granola outfit.

I usually go the coconut or olive oil route with granola, but since tis’ the season and all that jingle-jangley-Christmas-jazz, I went with butter. OH, MAN. Granola game changer. The butter gets that browned flavor from the long, low bake in the oven and mingles with the maple syrup that sweetens the granola in the most perfect, amazing, way. It’ll make your kitchen smell like butter and maple drenched heaven. It’s definitely not you’re health-conscious-crunchy-granola. More like your butter-drenched-sweet-and-decadent type of granola. I couldn’t help but eat a handful (okay, maybe 2) right off the sheet pan, still warm. I mean, the oats make it healthy-ish and the buttery, maple-y, pecan and coconut studded bits make it special and oh-so holiday appropriate. I packed it into jars and added a little tag for a super-easy, super-delicious gift.

[recipe]

Print Recipe

Butter Pecan Granola

Adapted from my Coconut Oil Granola recipe.

3 cups rolled oats

1 cup pecans

1 cup unsweetened coconut flakes

1/4 teaspoon kosher salt

1 teaspoon cinnamon

3/4 cup maple syrup

1/2 cup unsalted butter

1 teaspoon vanilla

Preheat your oven to 325ºF and lightly grease a baking sheet (I love to use coconut oil spray for this).

In a large mixing bow, combine the oats, pecans, coconut, salt, and cinnamon.

In a small saucepan combine the maple syrup and butter. Heat over medium-high until the butter is melted. Remove from the heat and stir in the vanilla. Add the maple-butter mixture to the oats mixture and stir to coat completely. Spread the mixture evenly onto the prepared baking sheet and bake in 15 minute intervals, stirring between each, for about 1 hour or until the granola is golden and starting to crisp. It will become more crisp as it cools.

[/recipe]

Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

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Happy Thanksgiving-Eve!!

Are you hosting or just contributing or, better yet, just kicking back and feasting? I’m not making a turkey. We aren’t hosting, so I’m just bringing mashed potatoes, dinner rolls, and a pie. I’m basically on carb-duty and I like it.

Anyways, you guys! Joy wrote another cookbook! Homemade Decadence is full of brunch things, sweet treats, pie-talk, and even some boozed up dranks. It’s pretty fantastic and so, so beautiful, too.

So far, I’ve made her Chocolate Pound Cake with Chips and Chocolate Glaze–I served it as dessert when we had Sean’s cousin and her husband over for a “thank-you-for-watching-our-baby-while-we-went-to-dinner-and-kept-my-crazy-in-check-with-multiple-texts-and-updates” dinner a few weeks ago. It was a hit, super chocolatey with a perfect, fine textured crumb.

And, obvs, I made these cookies. The recipe in the book calls for salted peanuts, but I didn’t have any, though I did have hazelnuts in my freezer and flaky salt in my pantry. So, that happened instead. These cookies are seriously SO GOOD. Like, we could not stop eating them. Usually, I like my chocolate chip cookies a little underdone, but I let these go an extra minute-ish so the edges got a little more brown. UGH. SO AMAZING. The edges come out just crisp, with a buttery-toffee bite and chewy cookie bellies. I’m pretty sure the malt powder and the hefty dose of vanilla is what makes these cookies so addictive. They are extra chewy from the oatmeal, plus there’s chunks of dark chocolate and crunchy hazelnuts throughout. Just make them, please.

Also, get this book, add it to your holiday gift list, it’s a keeper.

[recipe]

Print Recipe

Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

Adapted from Homemade Decadence by Joy Wilson

The original recipe calls for salted peanuts and milk chocolate chips. I subbed in dark chocolate chips, toasted hazelnuts, and sea salt sprinkles instead.

Makes about 36 cookies.

2 1/2 cups old-fashioned oats

2 cups all-purpose flour

3/4 cup malted milk powder

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup, 2 sticks, unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1/4 cup whole milk

1 tablespoon pure vanilla extract

1 1/2 cups chocolate chips

1 1/2 cups toasted hazelnuts, chopped

flaky sea salt for the tops

Line 2 baking sheets with parchment and place the oven racks in the upper and lower thirds of your oven. Preheat to 350ºF.

In a large bowl whisk together the oats, flour, malt powder, baking powder, baking soda, and salt.

In an electric mixer fitted with the paddle attachment, beat together the butter and the sugars until light and fluffy, about 3-4 minutes. Add the eggs one at a time, scraping the bowl after each addition. Reduce the speed to medium low and slowly add the milk and vanilla. Mix until well combined. Reduce speed to low and gradually add the oat mixture until just combined. Using a rubber spatula, fold in the chocolate chips and nuts.

Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle each cookie with sea salt. Bake until they are just set and golden around the edges, about 12 minutes (I did about 14 minutes). Let cool on the baking sheet for about 5 minutes and then transfer to wire racks to cool completely. These cookies will keep in an airtight container at room temperature for up to 4 days. [/recipe]

Slow Cooker Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta

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So, this braised pork situation is a total dream. It has tons of fall-time flavor, a little tartness from sour cherries, a bit of boozy twang, plus it’s nestled atop a warm, creamy puddle of cheesy polenta. It’s celebratory, even, and what do you know? I made it to celebrate the wonderful Jessica in honor of her and her sweet little babe who is due in just weeks! I am SO excited for Jessica, I can barely handle it. Bev and Ashley so kindly organized this mega-virtual-baby-shower deal and there are a TON of bloggers making all kinds of “trashed-up” fare all in the name of one of our favorite bloggers around. I mean, Jessica is a recipe-making-machine and an endless inspiration…plus she is so sweet and fun…that it’s only natural that so many of her imaginary internet friends would want to celebrate her upcoming mama-hood together.

I’ve had this recipe idea swimming around in my brains since well before the crispy fall leaves started to hit the ground and I knew it’d be the perfect dish to make for this event. I mean, it has booze, but it’s cooked booze and mama-friendly. Plus it contains sour cherries–the pride and joy of Michigan, which if you read Jessica’s blog you know that she has a special place in here heart for the mitten-state. And, there’s a cheesy polenta bed for it to rest on…because, I mean…cheese ya’ll. AND, it’s a slow cooker recipe, so the hands-on time is minimal.

Anyway, huge-mega-watt CONGRATS to Jessica and Eddie and that sweet little baby!! I cannot wait to see and hear and read all about this new little person and see where motherhood takes you, Jessica. It’s truly amazing and wonderful and amazing and life-changing and awesome…did I say amazing? Well, it is.

Be sure to check out the massive amount of crazy-delicious recipes contributed by so many other amazing bloggers in Baby How Sweet’s honor! Seriously, this is my kind of party.

How Sweet Final Graphic

trashed up salads

  1. Gimme Some Oven – Asian Broccoli Salad with Peanut Sauce
  2. The Lemon Bowl – Brussels Slaw with Tahini Dressing and Za’atar Crostini
  3. With Style & Grace – Kale Salad with Apple, Hazelnuts & Bacon

trashed up cocktails

  1. Dine & Dish – Hot Buttered Rum Cocktail
  2. Food For My Family – Cranberry Orange Dark and Stormy Cocktail
  3. Minimalist Baker – Bourbon Pumpkin Milkshakes
  4. Stylish, Stealthy & (sometimes) Healthy – Apple Cider Shandy
  5. A Spicy Perspective – Preggy Punch Mocktail
  6. Girl vs. Dough – Boozy Maple Peanut Butter Cup Milkshake
  7. Honestly Yum – Maple Bacon Pisco Sour
  8. Cookin Canuck – Pink Grapefruit Margaritas
  9. A Thought For Food – Mezcal Citrico Cocktail
  10. A House in the Hills – Pomegranate Rosemary Spritzer
  11. The Novice Chef – Ginger Bourbon Apple Cider
  12. Bran Appetit – Citrus Cider Punch Floats

trashed up burgers

  1. Edible Perspective – Meatloaf Veggie Burgers with Mashed Potatoes + Gravy
  2. The Little Kitchen – Salmon BLT Sliders with an Avocado Aioli & Brie
  3. Daisy At Home – Balsamic Beef Burger with Mac and Cheese
  4. Cookies & Cups – Candied Bacon Maple Cheddar Burger
  5. Climbing Grier Mountain – Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy
  6. Dessert For Two – Bleu Cheese Burgers + Sweet Potato Fries
  7. Country Clever – Fig Rosemary Roast Chicken Brie Brussels Sprout Panini
  8. Foodie Crush – The Best Cheeseburger Soup
  9. Lady and Pups – Spicy Sambal Chicken Meatball Sub with Eggs
  10. Two Peas & Their Pod – Sweet Potato and Kale Grilled Cheese
  11. Bake Your Day – Ultimate Breakfast Sandwich

trashed up tacos

  1. Spoon Fork Bacon – Crunchy Ground Beef and Cheesy Tacos
  2. The Fauxmartha – Boozy Beef and Butternut Tacos
  3. With Food + Love – Harvest Hash Breakfast Tacos
  4. Mountain Mama Cooks – Crispy Kale and Brussels Sprout Tacos with Bacon
  5. Heather Christo – Bahn Mi Tacos with Spicy Sriracha Honey Sauce
  6. A Couple Cooks – Loaded Huevos Rancheros Tacos
  7. Fitnessista – San Diego Lobster Street Tacos

trashed up desserts

  1. Table for Two – Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles
  2. My Name is Yeh – Mini Vanilla Loaf Cakes, All Trashed Up
  3. Picky Palate – Pumpkin Spice Butterscotch Sprinkle Cupcakes
  4. Sprinkle Bakes – Cake Batter Confetti Cupcakes
  5. Averie Cooks – Easy Homemade Funfetti Cake with Vanilla Buttercream
  6. Sweet Phi – Trashed Up Shortbread Cookie Bars
  7. Love & Olive Oil – Loaded Junk Food Brownies
  8. Lauren’s Latest – Bakery Sugar Cookies
  9. Cookie + Kate – Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies
  10. Flourishing Foodie – Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting
  11. The Sugar Hit – Salted Caramel Popcorn Ice Cream Cake
  12. Hummingbird High – Breakfast Cereal Cake Donuts
  13. Top With Cinnamon – Triple Chocolate Vanilla Swirl Crumb Cake
  14. Bake at 350 – Chocolate Chip Cookie Ice Cream Sundaes
  15. Simple Bites – Lemon Layer Cake
  16. Bakerella – Baby Block Cake Pops
  17. She Wears Many Hats –  Chocolate Covered Grapefruit

trashed up pizza

  1. Bev Cooks – Beer Battered Fried Calamari Pizza
  2. Rachel Cooks – Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
  3. Foodie With Family – Trashed Up Barbecue Turkey Pizza
  4. Shutterbean – Pesto Potato Bacon Pizza
  5. i am a food blog – Grilled Cheese Pizza
  6. My Life as a Mrs – Chili Cheese Dog Pizza
  7. Simply Scratch – Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle
  8. The Beeroness – Beer Cheese Tater Tot Pizza
  9. Yes I Want Cake – Roasted Pumpkin Pizza
  10. Two Red Bowls – Bacon Mashed Potato Pizza
  11. Dula Notes – Pork Bahn Mi Pizza
  12. Weelicious – Trashed Up Mexican Pizza Pockets
  13. Take a Megabite – Roasted Beet Pizza
  14. Hungry Girl Por Vida – Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta
  15. Bakers Royale – Trash’d Street Tacos

Cheers!!

[recipe]

Print Recipe

Slow Cooker Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta

Makes 6-8 hearty servings

3 to 3 1/2 pounds boneless country style pork ribs, cut into large chunks

salt

2 cups hard apple cider

2 apples, peeled, cored, and cut into wedges (I used honeycrisp)

1 onion, cut into wedges

1/2 heaping cup dried sour cherries

1 tablespoon finely minced rosemary

chives, optional, for garnish

1 cup polenta

5 cups water

salt

1 tablespoon butter

1 cup shredded sharp cheddar

Heat a large skillet over high heat, sprinkle the pork liberally with salt and brown each piece in all sides (this step is optional, but recommended for maximum deliciousness), remove the pork from the pan and add about 1/4 cup of the hard cider, scraping up the browned bits as it bubbles. Pour the cider and browned bits, along with the browned pork pieces into a slow cooker, and add the remaining hard cider, apples, onion, sour cherries, and minced rosemary. Cover and set the slow cooker to high for 6 hours. Serve over cheesy polenta with lots of the pan juices and sprinkle with chopped chives.

Before serving, bring the 5 cups of water to a boil with a big pinch of salt. Slowly stir in the polenta with a whisk and turn down to a simmer and cook, stirring occasionally for about 30 minutes until the polenta is soft and creamy. Stir in the butter and cheese, add additional salt to taste. [/recipe]