This had me laughing uproariously on a morning when I really needed to laugh (thanks, Brian!)
World's Best Passenger Complaint Letter? (with pictures!)
Monday, June 8, 2009
Thursday, June 4, 2009
Foodie Friday: Alton Brown's Granola Bars
(I know it isn't quite Friday yet but I never actually seem to find time to blog on Friday)
We're going camping next weekend and tonight I was desperate for something to do other than pound away at my computer (which I've done every night this week). Homemade granola bars seemed like a good idea. And ever since I made Alton Brown's fruitcake last Christmas he has provided me with a string of hits. This one included.
A few notes: I'm writing down the recipe the way I made it, but he actually called for almonds instead of peanuts, and dried blueberries or cherries or some other exotic dried fruits I did not have. I don't think it much matters what you throw in. I also threw in some flax seed. I thought that they were a bit too sweet (though totally yummy and addictive), so I might try cutting out the brown sugar entirely next time? Alton's recipe was half of what I give below and he said to bake in a 9x9 pan. be warned: the quantities below will make 4 dozen (though I am guessing they will keep a long time.) So if you don't want so many cut in half.
4 c. rolled oats
1 c. sunflower seeds
1 c. wheat germ
1 c. honey (a 12-oz honey bear)
1/2 c. brown sugar, packed
1/4 c. butter
4 t. vanilla
1 t. salt
3 c. dried fruit (I used golden raisins and chopped dates)
2 c. dry roasted peanuts
Toast rolled oats, sunflower seeds, and wheat germ in 350 degree oven for 15 minutes, or until they get a little color and smell fragrant.
Meanwhile, combine honey, brown sugar, butter, vanilla, and salt in pan and stir over medium heat until sugar dissolves. Turn off heat.
Mix everything together. (I boiled the honey mixture in a big pot so then I could just pour everything into the pot-- only one pot to clean up!)
Spread in large greased pan. (I used a large rimmed cookie sheet-- I'm sure you could also use a 9x13 pan, they would just be thicker. I also put a piece of parchment paper on the bottom, as parchment paper just makes everything easier.) Use your hands to pat the mixture down until it's packed and even. (Get your hands wet so they won't stick as much.)
Bake in a 300 oven for 25-30 minutes. Cool and cut into bars. (As I said I got 4 dozen.)
Note to self: If you're sensitive to sugar like I am, try not to eat too many at a go or you'll get a sugar headache. (I only ate 2... but it was hard to stop.)
We're going camping next weekend and tonight I was desperate for something to do other than pound away at my computer (which I've done every night this week). Homemade granola bars seemed like a good idea. And ever since I made Alton Brown's fruitcake last Christmas he has provided me with a string of hits. This one included.
A few notes: I'm writing down the recipe the way I made it, but he actually called for almonds instead of peanuts, and dried blueberries or cherries or some other exotic dried fruits I did not have. I don't think it much matters what you throw in. I also threw in some flax seed. I thought that they were a bit too sweet (though totally yummy and addictive), so I might try cutting out the brown sugar entirely next time? Alton's recipe was half of what I give below and he said to bake in a 9x9 pan. be warned: the quantities below will make 4 dozen (though I am guessing they will keep a long time.) So if you don't want so many cut in half.
4 c. rolled oats
1 c. sunflower seeds
1 c. wheat germ
1 c. honey (a 12-oz honey bear)
1/2 c. brown sugar, packed
1/4 c. butter
4 t. vanilla
1 t. salt
3 c. dried fruit (I used golden raisins and chopped dates)
2 c. dry roasted peanuts
Toast rolled oats, sunflower seeds, and wheat germ in 350 degree oven for 15 minutes, or until they get a little color and smell fragrant.
Meanwhile, combine honey, brown sugar, butter, vanilla, and salt in pan and stir over medium heat until sugar dissolves. Turn off heat.
Mix everything together. (I boiled the honey mixture in a big pot so then I could just pour everything into the pot-- only one pot to clean up!)
Spread in large greased pan. (I used a large rimmed cookie sheet-- I'm sure you could also use a 9x13 pan, they would just be thicker. I also put a piece of parchment paper on the bottom, as parchment paper just makes everything easier.) Use your hands to pat the mixture down until it's packed and even. (Get your hands wet so they won't stick as much.)
Bake in a 300 oven for 25-30 minutes. Cool and cut into bars. (As I said I got 4 dozen.)
Note to self: If you're sensitive to sugar like I am, try not to eat too many at a go or you'll get a sugar headache. (I only ate 2... but it was hard to stop.)
Note to self #2: Don't throw them all into a big tupperware container willy-nilly right before going to bed. They will be stuck together in a big mass by the next morning and require tedious un-sticking. Store flat with plastic wrap or waxed paper in between layers.
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