Tag Archives: cranberry

Chewy Granola Bars (for lawyers)

18 Mar


After making these last Sunday, all week I basically handed these out at work like gold stars for everyone who was helping me on a deal I’ve been buried neck-deep in for the last few months. I’ve been spending an awful lot of time with a few lawyers, whom I really highly respect, and who have great humor about everything we put them through.


Attorneys deserve homemade granola bars!

This recipe was adapted from an Ina Garten recipe.


  • 2 c rolled oatmeal (not quick oats)
  • 1 c sliced almonds
  • 1 c coconut flake (I used sweetened)
  • 1/2 cup puffed rice (I used whole grain puffed rice cereal)
  • 3 tbsp butter
  • 1/3 c honey
  • 1/3 c corn syrup
  • 1/4 c brown sugar
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 cup chopped dried fruit (craisins, cherries, raisins, apricots)


  • Preheat to 350. Line a rimmed baking sheet with silpat or parchment. In a large bowl, toss together oats, almonds, and coconut. Layer evenly on baking sheet and bake for ~10 min, stirring often so nothing burns. You want the mixture slightly browned.
  • Transfer the mixture back to the large bowl. Add in the puffed rice. 
  • Reduce the oven temp to 300. Place the butter, honey, corn syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil. Cook and stir for a minute, then pour over the toasted oat mixture. Add the dried fruit and stir together using a spatula.
  • Lay out parchment paper in a deep casserole pan. Pour the mixture into the pan. Wet your fingers and press the mixture evenly and firmly into the pan. Bake for 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Rich Summer Oatmeal

29 Aug

I’ve read a handful of cold oatmeal recipes in the last few weeks and have been ever-so-curious. So I whipped up a version for the last 2 nights, and the one I had this morning was rocking. I will most likely be having this for the next couple weeks… 🙂

Cold oatmeal sounds super weird at first (Rafe made a funny face when I told him what I was making), but it has a rich, creaminess to it.

This is the sort of thing that would definitely work in a brunch buffet line as well just the ordinary Wed morning.

Fantastic breakfasty goodness!


  • 1/4 c oats
  • 1/2 c almond milk
  • 1/3 c fat-free Greek yogurt
  • 1-2 tsp honey
  • dash almond extract
  • 1 1/2 tbsp dried cranberries
  • 1 1/2 tbsp unsweetened coconut flake
  • Fresh-cut fruit


  • Mix everything together until combined.
  • Let sit overnight in the fridge. Eat the next day (with fresh fruit on top)!

Almond Joy Oatmeal

11 Aug

Back at it– another Sat morning when I wake up before Rafe… I’m hoping to get a run in before we start on the gazillion errands we need to do, but he’s still asleep (we were out super late watching a late showing of Dark Knight).

So to be clear, I absolutely love Mounds and Almond Joy candy bars. But Rafe actually quite strongly dislikes almond-flavored anything, so I haven’t made much in that department for years. And, well. He’s asleep right now.

I made enough for one serving, and it was delicious! The almond flavor made it nice and rich.


  • 5 tbsp quick oats
  • 2 tbsp unsweetened coconut, or more if you’d like to make it more “Mounds”-like
  • 1/2 c almond milk, or more depending on how liquidy you like your oatmeal
  • 1 tbsp cocoa powder
  • 2 tsp splenda blend sugar
  • dash almond extract
  • 2 tbsp dried cranberries (optional)


  • Mix all ingredients, less almond extract, together in a bowl. Microwave for ~1:30- 2 min on high.
  • Add in almond extract when out of the microwave.

Cranberry Coconut Bars

10 Jul

Not too many left…Since we’re moving this week, I’m making a desperate attempt to finish up everything in our freezer! Since we had some cranberries (and actually still have another bag!), I figured I’d whip up some cranberry bars. I wanted to use a different sort of recipe and try to make it a smidge healthier than this recipe from the Food Network, so I reduced the sugar content and added some whole wheat flour.  This recipe turned out amazingly! I love the sweet and crunchy accents of the coconut and walnuts.
Crust Ingredients
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 c brown sugar
  • 1/2 tsp salt
  • 1/2 c whole wheat flour
  • 1/2 c regular flour
  • 1/2 c chopped walnuts
Filling Ingredients
  • 1/2 c sugar
  • 1/2 c reg flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 1-2 tbsp almond milk
  • 1 tsp vanilla
  • 1 1/2 c frozen cranberries, coarsely chopped (in half)
  • 1/2 c coconut flake
  • 1/2 c chopped walnuts (pecans would be okay too)
  • Preheat to 350. Combine butter, sugar, and salt in a bowl and mix well. Gradually add flour and walnuts, pressing together with a fork. Press mixture into bottom of an ungreased square baking pan. Bake 20 minutes, until crusty and brown.
  • With a whisk, combine sugar, flour, and baking powder. Add eggs, milk, and vanilla with an electric mixer (or whisk the hell out of it). Fold in cranberries, coconut, and walnuts. Add a tbsp more milk the mixture is too thick. After crust is baked, remove from oven and spread filling on top, evenly. Return to oven and bake another 30-35 minutes. Cool on wire rack.

White Chocolate Cranberry Walnut Cookies

30 Jun

The full plate…

Still loving me some oat flour… Woke up on this somewhat cloudy day (drat for the fact that this is our last wkend in our apartment with a pool and it’s cloudy), too early as per usual. While Rafe got in another hour of sleep, I responded to some emails and stuck this in the oven… They turned out brilliantly!


  • 2/3 c oat flour
  • 2 pinches of salt, very scientific, I know
  • 1/4 tsp baking soda
  • 3 tbsp brown sugar
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp almond milk
  • 2 tbsp coconut flake
  • generous 2 tbsp white chocolate chips
  • 2 tbsp dried cranberries
  • 1 tbsp chopped walnuts


  • Preheat to 350. Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in white chocolate chips, coconut, craisins, and walnuts.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 8 cookies from this recipe. Bake for about 10 minutes.

And then there was one…

Healthiest Chocolate Chip Cookie

16 Jun

Plate of cookies, just before they were summarily eaten.

So it 9am on a Saturday, and the hubs is still sleeping. Since I can never sleep over 8 hrs, I’ve been up for a little while, wondering what to bake for breakfast, since weekend breakfasts are basically my favorite meal of the week. I wanted to do something healthy, but not obviously so.

So I went with oats! This cookie recipe calls for oat flour (which I made in a food processor) and barely any of the “bad stuff” which makes it perfect for breakfast. Plus, it has the protein in oats as an added boost for the day.

Rafe got out of bed just as the cookies were coming out of the oven, so the cookies barely lasted 5 minutes.


  • 2/3 c quick oats (or use pre-made oat flour)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2-3 tbsp brown sugar (I used 3, I like it sweet!)
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp milk (I used almond)
  • 2 tbsp chocolate chips
  • 2 tbsp coconut flake
  • 2 tbsp dried cranberries


  • Preheat to 350. Put the oats in a food processor and process until fine and relatively smooth. Some chunks are ok– adds to the texture.
  • Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in choco chips, coconut, and cranberries.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 9 cookies from this recipe. Bake for about 10 minutes.

Cranberry Almond Biscotti

13 May

I don’t know how it happened, but I have become a coffee drinker. I think there is something about the ungodly hour I get into work these days, or the minimal amount of sleep I’m usually running on, that almost requires it. In any case, I thought it might be nice to make biscotti, a little treat to dunk into my coffee… And this worked out great! Hilariously, the last time I tried to make biscotti (pumpkin biscotti), I didn’t twice bake them, and they were way too soft. So this time, I went for crunchy-style by twice baking.


  • 1 3/4 c white flour
  • 1/2 c whole wheat flour
  • 3/4 c sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 2 egg whites
  • 1/2 tbsp almond extract
  • 1/2 tbsp vanilla
  • 1/2 c craisins
  • 2/3 c almond slivers


  • Preheat to 325. Whisk dry ingredients together in medium bowl. Whisk together eggs, egg whites, and extracts together in a separate mixing bowl. Add wet to dry ingredients, but not overmixing, using an electric mixer.
  • Stir in cranberries and almond slivers.
  • Flour a flat surface. Divide dough in half and form each half into a rectangular log a little more than an inch high and ~10 inches long. Place each on cookie sheet and bake for 30 min.
  • Reduce oven to 300. Cut biscotti into 1/2 inch slices and stand upright on cookie sheet and bake for another 20 min. Let cool, store, and try not to eat them all with your first pot of coffee.

Whole Wheat Craisin Scones

25 Apr

Monday 5:50am. Stuck scones in the oven and dashed to shower while they baked… Ate 2 fresh scones on my way out and brought the rest in to work for my colleagues, making me– a Monday Morning HERO. Recipe based on this, but adapted.


  • 1 1/3 c flour
  • 2/3 c whole wheat flour
  • 2-3 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c cold butter
  • 1/2 c craisins
  • 3/4 c skim milk


  • Preheat to 425. Whisk all the dry ingredients together in a large bowl.
  • Cut butter into small chunks and mix into the flour mixture, using your hands, but try not to work it too much since you don’t want the butter to melt. Consistency should be coarse.
  • Stir in craisins. Then stir in milk until it keeps together, but don’t over-mix (especially since the overmixing the whole wheat flour makes it taste more leaden).
  • Flatten into a rectangle on a floured surface– about 1/2 in thick. These made ~12 small triangle scones. Place on parchment paper-lined baking sheet and bake for 15-20 min. OR layer with parchment paper in a tupperware to store in the fridge overnight, so you can be a Monday Morning HERO like me…

White Chocolate Cherry Bark

5 Feb

Yum. I’m rediscovering white chocolate. In honor of absolutely nothing at all, I made “bark” today. So freaking easy. So freaking tasty.


  • 1 c white chocolate chips
  • 1/2 c dried cherries or cranberries, or if you’re like me, you’ll want to use both
  • 1/4 c slivered almonds (I didn’t have these, so I’m going to pretend these were in here)


  • Melt chocolate chips in a glass measuring cup for ~2 min, taking it out to stir every 30 seconds
  • Spread out parchment over something flat. I used a cutting board.
  • Pour the melted chocolate onto the dried fruit and nuts, which you should have in a medium bowl. Stir until everything is coated. Then pour and flatten on your parchment sheet.
  • Freeze for 10 min and then break up into pieces of awesomeness.

Sweet Potato Cranberry and Chocolate Bread

31 Jan

Danielle came over on Sat… And like always, we baked and ate. It seems to be a pattern, though I welcome the cooking and eating always. And after we ate, we went over to a friend of friend’s pimped out rooftop and had a BBQ and ate some more. Mmmm.


  • 1 roasted sweet potato, with the skin peeled off
  • 1/2 c vanilla yogurt (fat free works)
  • 1 egg
  • dashes: cinnamon, nutmeg, ginger, salt
  • 1 tsp baking soda
  • 1/2 c brown sugar
  • 1 c whole wheat flour
  • 1/3 c regular flour
  • 1/3 c chocolate chips
  • 1/3 c dried cranberries
  • Preheat at 350
  • Mix the sweet potato, egg, and yogurt with a hand blender in a large bowl
  • Then mix all the dry ingredients together with a whisk (minus choco chips and cranberries)
  • Slowly add the dry to the wet, then fold in the chips and cranberries
  • Bake in a greased loaf pan for ~1 hr (check on it to make sure it is thoroughly cooked.