It'll Stunt Your Growth... { Recipe: Mocha Granola}

Whenever I would ask my mom to try coffee or tea she would always respond with, "It'll stunt your growth." If I tried this with my kids they would roll their eyes and ask if I have heard of a thing called "genetics."

Because I didn't try coffee until well into adulthood, I didn't really have a taste for it. My first taste of coffee was a straight-up espresso, cured me of trying coffee again for several more years. Then I discovered mochas. I actually avoided them because I had an inkling I would like them too much. One day a friend brought me one assuming I drank them because just about everyone does. So I tried it. Of course my inkling was correct-I loved it!

So here we are, my kids drink mochas and tea (in moderation) and I am addicted to just about anything mocha. Fortunately this granola is a healthier way to appease my addiction.


Mocha Granola

Preheat oven to 300°F

Prepare a large baking sheet by lining with parchment paper or a silicone baking mat.

For dry ingredients, mix together in a large bowl:

2 1/2 cups old fashioned rolled oats
1/2 cup ground flax seed
1 cup nuts (pecans, almonds, hazelnuts-my favorite combination is 1/2 almond and 1/2   hazelnuts)

For liquid mixture, mix together in a small mixing bowl or1-quart glass measuring cup:

1/2 cup coconut oil, melted
1/2 cup maple syrup, room temperature (if maple syrup is cold it will cause the coconut oil to harden) or honey
1 room temperature egg white (optional, but help if you want the granola to cluster)
2 tablespoons brown sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons vanilla
1 tablespoons espresso powder

Top granola after baking with:

1/2 cup extra dark or dark chocolate chips 

Pour the liquid ingredients onto the dry ingredients and stir until dry mixture is completely coated with the liquid mixture. 

Pour granola mixture onto the prepared baking sheet and spread out into a thin even layer.

Bake for 15 minutes, stir (you can use a wide spatula to turn section of granola at a time, this also helps to get bigger  clusters of granola), return to oven for 15 minute, stir again and return to oven for 15 more minutes. The total baking time is 45 minutes. 

Let the granola cool for about 10 minutes, then sprinkle with the chocolate chips (putting the chocolate chips on while the granola is still a bit warm will also help it cluster). Let the granola cool completely. Optimal is to leave the granola on the baking sheet for an hour or two to make sure it gets nice an crunchy, not chewy. 

Our favorite way to enjoy this granola is on vanilla yogurt, but it is yummy snack on it's own!

Happy 240th! {Recipe: Confetti Macaroni Salad}

Happy 240th Birthday, America!

No 4th of July celebration is complete without s'mores. We have tried all kinds of s'more combinations over the last few years, and this is what we narrowed down to what we like best. We decided that the old school combination of graham crackers, hershey's milk chocolate (we have tried all kinds of fancy chocolate-Valrona, Callebaut, El Rey, to name a few) and regular Jet Puff marshmallows is the best. But, there is always someone who is disappointed if we don't include Reese's and York Peppermint Patties. This year someone did request chocolate chip cookies, and we have to say it was a yummy addition. 

Another yummy addition to the celebration was this macaroni salad:

We do not usually make mayonnaise based salads like this, but we were having a large group over and wanted to add something more to the barbecue. Macaroni salad seemed like a easy and inexpensive addition to the mix. 

It turns out the family loved this salad! So, I thought I better write it down before I forget what I did. This is my very first attempt at macaroni salad. I am calling it "Confetti Macaroni Salad" because of the all the chopped up colorful veggies in it. 

Confetti Macaroni Salad

The measurements for the vegetables are approximate. I added what I thought looked good and giving a rough guess as to how much I added. I think that what you add is a matter of taste, the dressing and the macaroni are precise measurements.

Cook one 16 ounce package of macaroni (I used the gemelli) according to package directions, drain and rinse with cold water.

For the dressing mix together in a 1-quart glass measuring cup or bowl:

2 cups mayonaise 

2 tablespoons yellow mustard

1 tablespoon white vinegar

1 teaspoon sugar

1 1/2 teaspoon sea salt

1/2 teaspoon fine ground pepper

In a large bowl, place the drained and cooled macaroni along with the following vegetables that are all chopped to approximately the same size small chop. 

1/2 cup celery

3/4 cup red onion

1/2 cup green bell pepper

1/2-3/4 cup red bell pepper

Pour the dressing over the macaroni and vegetables and toss until well coated. Chopped green onion can be added to the top for garnish. Serves 8-10.

Enjoy!