Mixed Berry Granola

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Okay Valentine’s Day is over, lets get back to the basics. Enough with the heart shaped this, the chocolate dipped that, I want my normalcy back!

Ergo: GRANOLA

I love granola.

Fresh from the oven.

Fresh from the oven.

It is such a versatile food, you can eat it on your own, over yogurt, as cereal, with ice cream (yum), on fruit, on the go, sitting at home. And for the most part, it is natural and (somewhat) healthy! It adds that crunch where you crave it!

This is my first time making granola and I referenced Alton Brown’s recipe, though I did not copy it exactly.

I used walnuts, added flax seed, used light brown sugar instead of dark, swapped sunflower oil for vegetable oil, used less salt, added cinnamon, and used mixed dried berries instead of raisins.

Definitely a little change up from his recipe, but it turned out fabulously!

I will be enjoying it until it is gone in various fashions!

Mixed Berry Granola

Prep: 10 minutes     Cook: 1 hour, 15 minutes     Yield: 4 cups

Ingredients

Granola mixture before baking.

Granola mixture before baking.

  • 3 cups rolled oats
  • 1 cup nuts, I used slivered almonds and chopped walnuts
  • 1 tablespoon flax seed
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 1/4 cup sunflower oil
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup dried mixed berries

Directions

  1. Preheat oven to 250 degrees F.
  2. Combine oats, nuts, flax seed, brown sugar, and cinnamon in a large bowl.
  3. In separate bowl, combine maple syrup, sunflower oil, and salt.
  4. Stir together both mixtures and pour on to two baking sheets.
  5. Cook for 1 hour, 15 minutes. Stir every 15 minutes to ensure even cooking.
  6. Remove from oven, transfer to large bowl and stir in mixed berries.

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Enjoy!

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Chocolate Chippers – A Sugarless Cookie

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A sugarless cookie? Now you have my attention!

I found this recipe in the same magazine that gave me my beloved Chocolate-Peanut Butter Cheesecake that I posted earlier this week. It was the Better Homes and Gardens Best-Loved Reader Recipes issue (2012). Chocolate Chipper Cookies (p. 144) are the cover star! How could I resist?

This recipe was submitted in 1947 and uses corn syrup instead of sugar. The corn syrup makes these cookies a crisp version of the classic Chocolate Chip Cookie. 

If you love a crispy crunchy yummy cookie, this is definitely for you! These little gems are just delicious! Oh, and did I mention they’re super easy to make?

Chocolate Chippers

Prep: 30 minutes     Bake: 15 minutes    Yield: 48 cookies

Ingredients

  • ½ cup shortening
  • ¾ cup light-color corn syrup
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
    Fresh out of the oven
    Fresh out of the oven
  • 1 ¼ cups all-purpose flour
  • 8 ounces semisweet chocolate, chopped, or semisweet chocolate baking pieces
  • ½ cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees. In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add corn syrup, vanilla, baking soda, and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate and nuts.
  2. Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake for 15-20 minutes or until edges are just light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks.
YUM

YUM

Enjoy!