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This a messy undertaking, embrace it from the beginning and it will make the next fours hours less surprising. All in all, aside from a few sketchy moments when the candy thermometer sunk into the boiling concoction on the stove, these impressive little things were not very difficult.  The hardest part was leaving the pan alone for 3 hours before cutting them.  A test of will power, but worth the bragging rights earned on the other side.

For the recipe, along with step by step instructions and a good chuckle, head over to the source of today’s inspiration, Oui, Chef.

We love us some granola.  About a year a half ago we started making granola and now it’s a standard at our house every other week or so.  But after sticking to the same(although quite delicious) recipe, it’s growing a little bit stale from frequent use.

The recipe I came across in my new Farm Chicks in the Kitchen cookbook brought a completely new spin to our granola tastebuds.  I perused the ingredients: unsweetened coconut, pecans, crunchy peanut butter, honey, and cinnamon.  Just the change of pace we needed to refresh our yogurt bowls.

I’ve made this recipe twice now and it’s going in the regular granola rotation.

Crunchy Granola
from the The Farm Chicks in the Kitchen

• 6 cups old fashioned oats
• 2 cups shredded unsweetened coconut
• 2 cups pecan halves
• 1/3 cup canola oil
• 1/2 packed brown sugar
• 1/2 cup crunchy peanut butter
• 1/2 cup honey
• 2 tsps ground cinnamon
• 1 tsp vanilla extract

Mix the granola: Heat the oven to 325 degrees.  Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth.  Pour over the oat mixture and stir until well combined.

Bake the granola: Line a large shallow baking pan with foil and spread the mixture in the pan.  Bake until browned-about 50 minutes-stirring every 10 minutes with a large spatula.  Cool in the pan on a wire rack; then stir once more.  Store in an airtight container for up to 2 weeks.

Notes: The granola comes together quickly.  The cooking time takes patience but it’s the best way to get the granola evenly toasted and yet not burned.  I’ve had the best luck finding unsweetened coconut at Whole Foods.  I don’t recommend storing it in the freezer between uses, it’s very hard to separate a cup of coconut from a white frozen block.  Try the fridge instead.

As New Years approached I found myself thinking about black-eyed peas.  Not an original thought, I give you, but mine dated back to all the times I sat at my Grannie’s table eating black-eyed peas with some home-grown hot sauce.  I emailed my Aunt for a few basics on how to cook up my bag of peas, but before I heard back from her we happened on this tempting recipe and went with it.  Let me tell you, we’ve enjoyed this pot of black-eyed beauties for several days.  For the first and second day we enjoyed them as a side to our pork chops, but by day 3 when the broth only seem to grow more flavorful, we threw in a handful of cooked rice, called it soup and starting dishing the bowls.

I don’t have a picture of the fully cooked recipe, so go ahead and make your own and send me a picture when you get a chance.

Hop over here to get the full, printable recipe.

Notes: We skipped the tabasco during the cooking phase and added it at our plates, in order to keep this kid friendly.  If you’re feeling brave in this New Year, go for the spice from the start.  The finished pot also needed an extra toss of salt and pepper.  We tried serving these over cooked rice the first night and it was fine but they were actually much better on their own, no stingy rice trying to dull down the flavors.
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You should make these cookies immediately if you:

• Breathe
• Like the combination of chocolate and peppermint
• Are addicted to Trader Joe’s Chocolate Peppermint Joe Joe’s
• Have long curly-hair and live around the corner from me
• Happen to be my best friend who lives in Texas

After planning a cranberry dessert for Mr. Darcy, my sister and I set our minds to find something less fruit-flavored as a second offering.  We decided to give my new cookbook a test run with this recipe for Peppermint Patty Cookies.  Lovely, lovely goodness, and not at all difficult.  Just give yourself an extra hour to chill the dough. Well, hurry, you’ll need to get started now if you’re going to eat them soon.

Don’t let the title, Peppermint Patties, fool you. I don’t even like peppermint patties. Think Peppermint hot chocolate cookie.  Get your beaters ready.

Peppermint Patties(or Peppermint Oreos)
from the The Farm Chicks in the Kitchen

• 14 tbs unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup all-purpose flour, plus 2 tbs
• 1/4 cup Dutch-processed cocoa powder
• 1/4 tsp salt
• 1 cup confectioner’s sugar
• 1  1/2 tsp peppermint extract
• 1 tsp milk or light cream
• 2 cups milk chocolate chips(or bittersweet bar, such as Scharffen-Berger)

Prepare the dough:
Cream 10 tbs butter in large bowl. Add granulated and brown sugars until fluffy.  Beat in egg yolk and vanilla. Add flour, cocoa powder, and salt with the mixer on low speed, beating until combined.  Roll the dough into a 10 x 2 inch log, wrap in plastic and refrigerate for 1 hour.

Bake the cookies:
Preheat 375 degrees.  Cut dough into 1/4 inch slices.  Place 1 inch apart on sheet(they will not spread).  Beat until just firm to the touch, 7-8 minutes. Transfer to wire rack to cool(cookies will break if you allow them to cool on cookie sheet).

Fill the cookies:
Cream the remaining butter, confectioner’s sugar, peppermint extract, and milk in a small bowl with mixer until blended. Sandwich the cooled cookies with filling.

(We almost skipped this next step, but decided at the last minute to dip a handful of them and they really completed the taste.)

Dip the Cookies:
Melt chocolate of choice, dip half cookie in melted chocolate and place on parchment or wax paper until chocolate is firm.

Notes: We added the green and red tint to the cream for added snap to these cookies.  Next time, to mimic the TJ’s cookies that we love so much, I’ll crush a few candy canes or peppermints into tiny pieces and mix it into the filling before adding to the cookies.

Last week we jump-started the oven with two days of cranberry recipes to appease the growing dissatisfaction of Mr. Darcy.

Our mission came to a standstill Wednesday when Christmas preparations took full attention.  For our Christmas dessert I had hoped to gain back the momentum with the recipe he’d asked for all along, Apple Cranberry Crisp, but the day ran away from us(as we made Chicken Crepes and steamed carrots with nutmeg) and we ended up with leftover coffee cake and ice cream.  The day after Christmas we lived off of our couch, leftover crepes, and the chocolate in our stockings(okay, apricots for the husband, do you see a fruit theme here?).

Today, Mr. Darcy simply didn’t rise from bed, so like the good wife that I am (ahem, ignoring the cranberry recipe neglect accusations), I made him a special breakfast: Apple Cranberry Baked Oatmeal. I’m finally starting to understand his love for cranberries in the same way he now, after 10 years, doesn’t turn his head at a few bites of cookie dough and brownie batter.  We’ve enlightened each other.

The recipe is from King Arthur’s Whole Grain Baking Cookbook.  It’s actually the same recipe as the Blueberry Baked Oatmeal posted in the spring, so I’ll just show you some pictures and mention how to make this variation, then you can head over to the original post for the details.

It’s best if the now awake husband is willing to clean the dirty dishes involved in making his special, surprise breakfast.

Oatmeal Cranberry Variation(see Blueberry Baked Oatmeal for complete recipe)

Add 1/2 cup dried cranberries(we used about 3/4 cup fresh, chopped cranberries) and replace blueberries with 1   1/ 2 cups of peeled, diced apple.  Replace 2 cups of the water with apple juice or cider.

I know the question itching at you on this almost Christmas day.
Did I earn back the trust of Mr. Darcy’s appetite?

As I forged through the stores yesterday evening, for my final(fingers crossed)trip through the stores, I called him at home.

“So did you see what we made for you today?”

Baby noises and siblings abounded in the background, “Oh yeah, I noticed something on the counter, I haven’t unwrapped it though.”

“Did you read my blog today?”

Dishes like cymbals joined the symphony behind him, “What? No.”

I took a more plaintive route, “It has cranberries in it.”

“Oh,” his voice lifted, “I’m going to have to get to that soon.”

Surrendering to dinner hour with 4 children and the relentless pull of present hunting, I said goodbye.

Two hours and too many purchases later, one weary body arrived home to greet an equally tired husband.

“It was good,” he smiled at me from the couch.

“Thanks,” I dropped my bags and said silently to myself, “It better be since it’s your only christmas present after I spent the rest of our savings on gifts tonight.”

From my warm nest in our bed this morning, I overheard several fond comments about a breakfast of cranberry bread.  Promising, but I sensed another cranberry recipe was still needed.

Lucky for me it arrived in my rss feeds this morning, Honey Cranberry Cornmeal Quickbread.  I know, you’re thinking, “Another bread?”  But the key, seductive ingredient is the cornmeal.  My husband has recently taken to grinding corn in our grain grinder for everything from porkchops to muffins.  Ready to come home, Mr. Darcy?

For a full, printable recipe, head over to Joy the Baker

Notes: I substituted sucanat with honey for the white sugar, pecans for the walnuts, and made buttermilk with plain milk and lemon juice.  This is a terrific recipe.  I want to say that it’s my favorite of the two, but they are very different breads(cranberry and orange versus cranberry and cornmeal), they each have their place. The second has an extra hint of sophistication.

I knew I was in trouble I just wasn’t sure for what offense I’d been discovered. Mr. Darcy huffed and puffed nearby.  I thought about my extra purchases in the last two weeks and the household chores I’d ignored while making cookies with the kids.  Maybe he didn’t like my new haircut and couldn’t even look at me, so he was staying in the kitchen to save us both the embarrassment.

“It’s the cranberries,” he finally sputtered.

My first thought, “What cranberries?” was quickly replaced by, “Whew, he doesn’t know how much I’ve spent yet!”.

“What, honey?” I still needed to find out the source of his aggrivation.

“I’ve looked forward to this season all year long and now it’s almost christmas and you haven’t made me even one cranberry, apple crisp.”

“Well,” I thought hard, scrambling,”Are you sure? No, I’m sure I have.”

“Not even one, ” his chin jutted out further.

“Yes,” I said, thinking myself saved,”We made you a pear, cranberry crisp.” It was true, we had.

He dismissed that quickly, “Well, I don’t remember it.”

My relief in realizing this confrontation was over cranberries and not cash was waning, I started to feel quilty.

His arms crossed together tightly, “Not even one cranberry recipe.”

I squirmed and squeeked, “I’ll make sure christmas dessert has cranberries, honey.”

He grunted.

“I promise!”

He looked me in the eyes for the first time.  I could tell I would have to earn his trust back again.

“Okay,” he said.

This morning I told the kids how I let their father down.  I told them we had to make it up to him.  I suggested we start with Cranberry muffins and end with a cranberry, apple crisp.

“We’ll just have to make cranberry recipes every day until he finds it in his stomach to forgive us.”

We ended up making cranberry, orange bread instead of muffins.  This recipe was perfectly suitable, just be careful not to overcook.  Dry quick breads are not the way to soothe your man’s cranberry deprived spirit.

Orange Cranberry Bread

• 2 cups flour(we used half whole wheat)
• 1 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup squeezed orange juice
• 1 tbs grated orange zest
• 2 tbs canola oil
• 1 egg, well beaten
• 1 cup fresh or frozen cranberries, coarsely chopped
• 1/4 cup dried cranberries

1. Preheat oven to 375. Grease a 9×5 loaf pan.

2. Whisk together, dry ingredients.  Whisk together wet ingredients.  Add wet to dry, stir just until combined.  Stir in cranberries.

3. Pour mixture into prepared pan.  Spread evenly, bake 45 minutes or until toothpick inserted into center comes out clean. Cook for 15 minutes on rack. Remove from pan, cool completely.

Notes: I didn’t have the orange zest on hand, and the bread still had a good flavor.

We’re late this year.  Late on planning presents, behind on digging in to Advent, and tardy at getting our annual thank you gifts made and delivered.  For the past few years we’ve been making a little treat to pass out to those in our community who’ve served and blessed us over the year.  Our favorite librarians, our hard-working girl scout leaders, and friends who share our day to day lives.

Last year we made granola, which was a big hit and also a lot of time in the kitchen.  This year I just couldn’t decide what to do.  Finally I realized all of those tempting recipes for biscotti and handmade ornaments just weren’t practical for our family this Christmas, and I needed to look for simple.

This week I got inspired by an email from Family Fun, a treat most of us have probably sampled, but I’ve never made.  With relief I told my husband we could probably get this done in an hour or two.  My plan was to put 8 pieces in each bag, about 15 bags total. Then Mr. Darcy added on 22 more bags for his co-workers.  Could we still pull this off within a few hours?

Over 300 pieces later, the answer is yes!  My 4, 7, and 9 year old were able to do every part without a problem. From peeling the kisses, spreading out the pretzels, adding the m and m’s, to placing them in the bags.

For the recipe, head over here.

Notes: Try milk chocolate, hugs, or candy cane kisses.  A variety looks pretty in the bag.  The waffle shaped pretzels do work well, but because they were butter flavored, I actually liked the salty taste of the regular shaped mini pretzels better.

Mookie chose Peppermint bark for her holiday recipe of the week.

Most of the recipes I found online used only white chocolate, but I think the bark with a dark chocolate layer is more appealing, to the eye and to the tastebuds.

1. Melt 1 bag of good quality semi-sweet chocolate chips.  We didn’t have a full bag, so I threw in some Scharffen Berger chopped as well.

2. Once chocolate is melted, pour onto a cookie sheet covered with wax paper.  With spatula, spread chocolate into a thin layer.

3.Place in freezer until firm, about 5 minutes.

4.Melt 1 bag good quality white chocolate chips.  Once chips have melted, stir in 1/2 tsp to 1 tsp peppermint extract, according to taste. Remove cookie sheet from freezer and pour white chocolate onto the chocolate layer. Spread with spatula.

5.Place candy canes in plastic bag, use rolling pin to break candy canes into small pieces.  You might want to do this before you start the first steps, the white chocolate can harden quickly.  Sprinkle peppermint pieces across white chocolate, press with hand so that candy will set with the chocolate as it hardens.

6. Place in freezer until firm.  About 15 minutes.

7.Remove from freezer and break into smaller pieces.  Try to save a little bit for friends.