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Burnt Cereal aka Peanut Butter Granola

Granola, Greek Yogurt & Coffee = Tasty, Portable Breakfast

I named this blog out of pure silliness. I’ve never actually burned cereal.

At least, I hadn’t burned cereal until last night.

Then I attempted to make granola, and burned it. Normally, I wouldn’t share a recipe that didn’t work. But this one wasn’t a complete failure. I ate it this morning on top of Greek Yogurt, which masked the slightly burnt taste. It is good, just not as good as it could be. I’m pretty sure I know what I need to change next time. Besides, there was no way I could pass up the opportunity to blog about, well, burnt cereal.

Peanut Butter Granola
Makes 8 cups (which is a LOT of granola, by the way)

Ingredients
3 c. quick oats
2 c. unsalted peanuts
1 c. milled flax seed
3/4 tsp. kosher salt
1 tsp. cinnamon
1 tsp. ground ginger
1/2 c. honey
1/2 c. brown sugar
1 c. natural chunky peanut butter (I like Krema, which I’ve started buying in 5 pound buckets)
1 1/2 tsp. vanilla
2/3 c. vegetable oil

Directions
1. Preheat your oven to 325°F. Combine oats, peanuts, flax seed, salt, cinnamon and ginger in a large mixing bowl. Set aside.
2. Using a small saucepan, simmer honey & brown sugar over medium heat. Stir frequently. When honey and sugar are combined, remove from heat. Add peanut butter and vanilla. Add peanut butter mixture then oil to the dry ingredients. Mix well.
3. Line a large baking sheet with parchment paper. Spread the uncooked granola over the baking sheet. Bake for 30-35 minutes, stirring regularly.

Dry Ingredients, ready for peanut buttery goodness

Tips, Advice & What Went Wrong

  • Lesson #1: This is loosely based on The Kitchn’s Peanut Butter and Honey Granola recipe. I took out several ingredients, added some of my own, and followed the cooking directions exactly. That’s where this went wrong. When I stirred the granola at the 30 minute mark, it wasn’t done. So I set the timer for another 10 minutes and went back to what had been doing. A few minutes later, I thought I smelled a burnt scent, which I stupidly ignored. I should’ve taken the granola out of the oven at that time.
  • Lesson #2: The recipe I looked at called for 1 1/4 tsp. salt. I thought that seemed like a lot so I cut it down to 1 teaspoon. Jared and I both agreed that was still too much salt.
  • Lesson #3: When I was mixing everything together, I originally tried to be prissy and do it with a wooden spoon. I quickly gave up and used my hands. I’ve done the same thing every time I’ve made Monster Cookies (maybe someday I’ll learn). It’s a more fun way to mix things anyway.

Time Flies (And a Little C-Bus Love)

Fall Leaves at Darby Creek Metropark

Wow. The last few times I posted, I was in denial about Summer ending. Two months later and we’re quickly approaching Christmas. So where have I been? The short answer is working long hours, starting to train for a triathlon, planning a major vacation (This winter, we’re going a culinary tour of Oaxaca, Mexico!) and enjoying lots of good food and good times with family and friends. I’ve been so busy living life that I haven’t had time to blog about it. And now there are so many things I’d like to write about that I’m not sure where to pick back up. So I’m starting with a recap of the last few months.

A Fall day at Darby Creek

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The Monster Cookie Saga

Actual size - 6". I'd like to see you eat all of these in one sitting.

Warning: Long story ahead. If all you want is the recipe for the amazing, colorful cookies pictured above, go ahead & click “continue reading”.

Lisa was one of my closest friends in high school. She was also my first culinary-minded friend. She liked to cook and bake as much as I did. At the time I was a vegetarian while she was a carnivore. But that didn’t stop us from spending many happy afternoons together talking about and trying new recipes. Lisa came by her kitchen skills honestly. Her mom was also a great cook and baker, and had no qualms about letting two teenage girls take over her kitchen. These two ladies introduced me to the joy of the Monster Cookie. Monster Cookies are 6″ diameter, 3/4″ thick peanut butter-oatmeal, chocolate-chip M&M Wonder Cookies.

Fast-forward several years. We graduated high school, lost touch, then got back in touch courtesy of good old Facebook. In the meantime, I forgot about Monster Cookies until the husband and I were discussing cookies one day. I described them to Jared, who thought they sounded amazing. So I began my search for The Monster Cookie Recipe. I found several recipes, but none were exactly right. Either they were missing an ingredient or called for one I didn’t remember going into the recipe.

I eventually quit searching & decided to try to recreate the cookies on my own. One day. In my typical ADHD manner, I got distracted by the tons of other recipes I wanted to try and never got around to Monster Cookies. To be honest, they kind of dropped off my radar until my sister’s second bridal shower. This wasn’t the Tea Party Bridal Shower that I hosted. This one was much less work for me since my sister’s sweet Mother-in-Law and her fiance’s family hosted it. All I had to do was show up! Anyway. When I walked into the shower, I checked out the food and desserts (What can I say? Food is my hobby). And what did I see but… Monster Cookies! Sure, they were smaller than the ones I enjoyed as a teen. But I immediately knew that those cookies with their oatmeal texture and colorful M&Ms were the same cookies that I’d been trying to find a recipe for. I pretty much tackled Ashley’s Mother-in-Law and begged her for the recipe. She said she’d give it to me.

By the end of the shower, I still didn’t have the Monster Cookie recipe. I thought maybe Ashley’s Mother-in-Law forgot about it, and returned to Ohio tired and happy after a wonderful celebration for my sister. Fast forward a few days. I checked my mail and received a letter from Ashley’s Mother-in-Law. Contained in the letter, in her beautiful writing, was the recipe for Monster Cookies! I couldn’t wait to make them. Fortunately, the following weekend’s plans included a Columbus Crew soccer game and tailgate. Our friends had already decided to provide burgers, corn on the cob and a grill. Jared volunteered to bring Cream Cheese Stuffed Jalapeños. This left me with dessert duty and a perfect excuse to make Monster Cookies. Which finally brings me back to the Monster Cookie recipe I’d been searching for.

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Tilapia Nachos

Nothing says "Summer" like nachos & margaritas on the patio

We have Jimmy Buffett to blame for this post. Like I mentioned when I blogged my Key West trip, I am a proud Parrothead. And it was at Jimmy Buffett’s Margaritaville restaurant in Las Vegas that Jared and I decided nachos were an acceptable dinner. The Margaritaville restaurants have something on their menu called “Volcano Nachos”. These nachos are basically a huge pile of tortilla chips topped with chili, cheese and all the standard nacho fixins’. They’re served on a platter, and are piled high enough that they actually do resemble a volcano. Also, they’re awesome. Then again, I’m not sure there’s such a thing as a bad nacho.

Anyway, we certainly couldn’t finish the whole appetizer, much less eat a meal on top of it. So we decided to make the nachos our meal that night. And, every once in awhile, usually on a Sunday when we want to drag out the weekend, I’ll make a plate of nachos for dinner. Healthy? Not at all. Yummy? Oh yes. So, in continuing with my summer isn’t over theme, here’s a recipe for some great, Key West-inspired nachos I made a few weeks ago.

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Iced Coffee

This summer, I've started almost every work day with an iced version of my morning coffee

Attention retail stores, parents, teachers and food bloggers! Summer is not over yet! As a matter of fact, it’s not technically over for another month. And even if we go with the unofficial summer end date of Labor Day, there’s still over a week of summer left. So please stop with the Fall recipes, clothing and whining about how Summer is over. It’s annoying.

Summer is my favorite time of year. So I refuse to hop on the apples and sweaters bandwagon in August. I’ll enjoy my flip-flops, sunshine, warm temperatures and cold drinks as long as possible, thankyouverymuch. Which brings me (almost) to Iced Coffee.

First, let me say that, just like I don’t know much about wine, I also don’t know much about coffee. However, I do know what I like and don’t like. I like my coffee strong and sweet; and I enjoy flavored coffees. I love coffee shops, but try not to go more than once or twice a week. I can’t stand Starbucks. When I do go to a coffee shop, I stop at Staufs in Grandview for a coffee and a bagel or scone. That’s also where I usually buy my coffee beans, which finally brings me back to Iced Coffee.

Last summer, I cold-brewed my iced coffee using this method. But it was kind of a pain, and I didn’t like the flavor as much. This summer, I’ve made my iced coffee by brewing a super strong pot of coffee, adding sugar, and keeping it in a pitcher in the fridge. Here’s how I do it.

Iced Coffee
Makes 6-8 glasses

Ingredients
Whole coffee beans
1/4 cup white sugar (if desired)
Skim Milk
Ice

Directions
1. Fill a standard, 8-cup drip coffeemaker with the maximum amount of water.
2. Coarsely grind coffee beans. Add coffee to coffeemaker, using 2-3 tablespoons of coffee per 6 ounce cup of water. Brew coffee as usual.
3. When coffee is done brewing, pour into a pitcher and mix in about 1/4 cup of sugar. Adding sugar while the coffee is still hot will help it dissolve completely.
4. To serve, pour over ice and skim milk. Stir and enjoy!

Quick Note: I usually use flavored coffee for this. I’m partial to Coconut, but Staufs Snickerdoodle and Highland Grog also make great iced coffee.

Grownup Grilled Cheese & Tomato Soup

In the summer, my diet revolves around fresh veggies like these I recently picked up at the Grandview Farmer's Market*

Soup isn’t something I typically eat in the summertime. To me, it’s a hot food meant to be eaten on cold days. I’m not even a fan of gazpachos and other cold soups because I don’t like their texture. But sometimes, a soup recipe catches my eye in spite of the high temperatures, especially if that soup focuses on seasonal produce (aka corn, tomatoes, zucchini and/or summer squash). The most recent Food Network Magazine has a recipe for Triple Grilled Cheese with Tomato Soup that I had to try ASAP. I already had tomatoes that needed to be used up and Jared made this incredible Savory Zucchini Bread from the “What Geeks Eat” blog the other day. I just needed to pick up the Muenster and I was ready to make this recipe.

Grilled cheese and tomato soup is comfort food to me. It always has been. Like many Americans, I grew up eating the tomato soup in the red and white can accompanied by melted American cheese on white bread. If that’s what you’re expecting, this is not the meal for you. For one thing, it’s much less salty. For another, this soup actually tastes like tomatoes! Jared and I both really enjoyed this meal, especially once we had doctored the soup a little bit.
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Ashley’s Bridal Shower: A Whimsical Tea Party

A colorful cake for a whimsical bridal shower (made by yours truly & her mom)

A few weeks back, I wrote about my sister’s upcoming bridal shower. At the time, I didn’t want to reveal everything I was doing because I wanted Ashley to be surprised. Now that the shower is over, I can finally blog about it. First, a quick reminder of what I had planned. For her bridal shower, Ashley wanted a tea party, complete with the traditional High Tea menu of tea sandwiches, scones, and pastries. I decided to make it more Alice in Wonderland/whimsical and less Queen of England/formal, with a bit of a garden party feel.

The Shower Site - The Carriage Barn at Mill Hollow Metropark in Vermilion, Ohio

When I started planning, I had a million ideas bouncing around my head. And I wasn’t entirely sure I could use them all. I was also a little nervous, as I had never thrown such a big and important party. And, in addition to planning and hosting the shower, I was determined to make the food and the cake. Fortunately, the wonderful ladies in my family were there to help me pull everything together for Ashley’s shower. I am happy to say that it turned out exactly how I’d pictured it in my head.

Teapot Centerpieces & Lollipop Flower Favors

Click below for my tea party menu and lots of pictures of the event. Maybe they’ll inspire you to host your own tea party!


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How to cope with your wife’s bridal shower prep

or How I learned to quit worrying and enjoy an Ommegang Abbey Ale.

I think I’m not so great with short titles.  However, I’m pretty good with beer and this is an outstanding one that you must try.  Now.  Why are you still reading this?

A trappist style dubbel made in New York

A trappist style dubbel made in New York

I’m a big fan of Trappist beers but not necessarily of their prices.  This cheap Trappist ripoff wonderful Trappist style abbey dubbel is reasonably priced and full of complex flavors. RateBeer gives it a 99 (100 in it’s own style) out of 100 which for the math impaired is really good. It’s hearty with a mix of sweetness and richness and now I really wish I had bought more than one.

Bridal Shower Madness

Bridal shower supplies & inspiration. I couldn't resist buying the coordinating tissues because my sister is a crier.

Bridal shower supplies & inspiration. I couldn't resist buying the coordinating tissues because my sister is a crier.

This September, my little sister Ashley is getting married! She and her fiance, Justin have been together for several years. They are one of the cutest, most loving couples I’ve ever seen. I couldn’t be happier that they’re starting their life together as husband and wife in less than 8 weeks.

Justin & Ashley

Justin & Ashley

Of course, I’m thrilled that Ashley asked me to be her matron-of-honor. Not only do I get the privilege of standing beside her while she says her vows, I also get to plan her bridal shower! As soon as Justin and Ashley got engaged, I started scheming and dreaming about this shower. I knew immediately that I wanted whatever I did to scream “Ashley” ~ a sweet girl who loves to garden and appreciates all things whimsical and colorful. Her only real request was that we have a tea party.

Sandwiches And A Pot Of Tea

I toyed with the idea of hosting an actual High Tea. But my family just isn’t that stuffy or formal. Also, the shower is in late July, which isn’t exactly hot tea weather. So I came up with the idea of a Mary Engelbreit-Inspired Tea Party. Ashley loves her illustrations; and I think they’re the perfect inspiration for a whimsical bridal shower. Originally, I didn’t plan to use much actual Mary Engelbreit branded stuff. I’d just planned on something involving cherries, teapots and daisies in primary colors and checkerboard patterns. Then in March, I went to Michael’s to get new gel food colors for my Easter cookies. Ashley’s shower wasn’t even on my mind until I spotted the perfect Mary Engelbreit invitations ~ blue and white with cherries. It was the exact color scheme and design I’d had in mind for her shower cake and decorations!

1193294_cherries____2Daisy

For this tea party, I’m serving a traditional menu of tea sandwiches, scones and pastries. Instead of hot tea, I’ll be making iced teas. Of course, there will also be a whimsical, colorful cake, which I plan to make and decorate. It will have 2 tiers and a topper. For the topper, I’m using a Teacupcake from Fred & Friends. I must admit I’m a little nervous about the cake. I’ve a made a few layer cakes and countless decorated cupcakes. But I’ve never made a tiered cake by myself, nor have I ever made a cake for an event as important as this. Fortunately, Mom is a great cake decorator and will be there to help me.

Pitcher and glass of iced tea

Also, I’m firmly convinced that cooking is a much about one’s mental attitude as it is about one’s ability to follow directions. When I lived in Mexico, my host mom was fond of judging whether food was hecho con cariño, or “made with love”. She always said that food looked and tasted better when it was made with love. Though I’d never thought about it before, I realized it was true. When I put time and care into the food I prepare, it does turn out better. This cake, and everything else I am making, are things that I care deeply about because I am making them for a wonderful girl who is my sister and my friend.1100036_love_food

Aside from truly caring about my kitchen creations, I’ve found that confidence does wonders for culinary success. When I approach a challenging recipe or technique, I make it a point to tell myself that it will turn out well. And you know what? It usually does!

My setup for making shower favors. The dining room table often doubles as a workspace for my kitchen projects.

My setup for making shower favors. The dining room table often doubles as a workspace for my kitchen projects.

Now I’m dying to share everything I have planned for this shower. But I don’t want to reveal all the surprises yet (especially not since Ashley reads my blog). But I do want to say that things will be pretty quiet here for the next couple weeks while I make the favors, food and cake for this shower. After it’s all done, I plan to write about the shower and some of the things that I’m learning during this time.

Thanks to stock.xchng users nkzs for the Cherries image and cybersnot for the Berry Heart.

Southwestern Black Bean Burgers

No cows were harmed in the making of this burger

No cows were harmed in the making of this burger

Thursday was a ridiculously long and crazy day. By the time I got home that night, I just wanted to laze on the couch with a book or my laptop. Cooking did not sound appealing at all. Then again, neither did pizza or Thai or any of our usual too lazy to cook standbys.

Black bean burgers had been on my list of things to try making for awhile. So I took my tired self into the kitchen and started chopping and mixing. In maybe 40 minutes, including prep time, I’d made these burgers, plus the guacamole and oven fries to go with them. By the time everything was done, I was nice and relaxed from my time in the kitchen. Then my husband and I sat down to enjoy a meal that was better and better for us than anything we would have ordered from a restaurant.

Southwestern Black Bean Burgers
Makes 2 burgers

Ingredients
1 15 oz. can of black beans, drained and rinsed
1 red onion, half minced and half cut into rings
1-2 jalapeños, minced
1/4 c. breadcrumbs
1 tsp. cumin
1 tsp. minced garlic

Toppings
Cheddar or pepper jack cheese
Avocado slices or guacamole
Lettuce leaves
Onion slices
Tomato slices
2 hamburger buns

Directions
1. Put all ingredients into a medium-sized mixing bowl. Stir to combine, then mash bean mixture.
2. Form bean mixture into burger patties.
3. Cook patties on the grill or in a skillet for 8-10 minutes, flipping halfway through cooking.
4. Place burgers onto buns and top with cheese and vegetables. Enjoy!

My Thoughts & Suggestions

  • These burgers are great with oven fries, which are ridiculously easy to make. Just wash a few potatoes and cut them into 1/4 inch thick strips. Coat them with a little bit of olive oil and season with Adobo (or salt, pepper, garlic and cumin. Or whatever). Bake at 450° for 35 minutes, flipping halfway through.
  • Ready for the oven

    Fries: Ready for the oven

  • Because there were lots of veggies and guacamole on these burgers, I didn’t use mayo or any other condiments. A spicy or chipotle mayo would be fabulous on these though.
  • I haven’t tried it yet. But I’m imagining these would freeze well. I’ll make extras next time and may even post an update about how that goes.