Can't catch me...

I'm not sure when I became so fond of the flavor of ginger.  My favorite cookies are these Double Ginger Crackles.  While I don't like the flavor of cinnamon with chocolate, ginger is okay.  I like visiting my family in the northeast, because I can get individual bottles of ginger ale (near impossible to find around here, since people drink icky Dr. Pepper instead).  My favorite chai tea is heavy on the ginger flavor.  I've been thinking about making my own crystallized ginger, but haven't found the time yet.

I wasn't sure whether I should do this post, since I had one about granola last month.  But as my friend Phyl put it, "It's gingerbread. It's granola. Of course it deserves its own post!"  I have a tendency to become slightly obsessed with a food and make it repeatedly, in different variations.  (See Jeni's ice cream. =) )  That seems to be the case with granola right now.  Eventually I'll go back and make my favorites again, but right now I'm having fun trying out different flavor combinations.

Since I've made granola a couple times now, I was comfortable with the process.  The only thing I needed to figure out was how I wanted to change it up.  Even when I first made the granola recipe, I debated whether to use the honey, since I'm not a big honey person.  My usual substitution is to use golden syrup in its place.  But I tried the recipe as written, and it was okay.  For the second batch, I used maple syrup, and I really enjoyed that batch and will definitely make it again.  My next thought was to play around with the spices.  I didn't want them competing with the maple, so I decided this would be the time to try golden syrup.  Then I had the idea to make a gingerbread version of the granola.  I added a bunch of ground ginger to the dry ingredients, increased the cinnamon a bit, and also added a bit of cloves and nutmeg.  Since most gingerbread recipes incorporate molasses, I ended up going with a tablespoon of mild molasses and 3 tablespoons of golden syrup.

Once the granola was in the oven and nearing the end of the baking time, I could tell I'd have a winner--it smelled amazing.  Once it was out of the oven, I couldn't resist sampling it while it was still warm, but also wanted to try the granola again once it cooled so I could see what the final flavor would be like.  I could taste the ginger, but was in the mood for more.  I ended up finely dicing some crystallized ginger and adding it along with the dried fruit.

The verdict?  When I tasted the granola the next morning, the ginger flavor was definitely more prominent, thanks to the chewy bits of candied ginger.  If you don't like a really strong ginger flavor, you might want to leave it out.  Overall, I'm really happy with the way the granola turned out.  I think the amount of molasses was just right (I didn't want it to be overpowering) and I like the combination of spices that I used.  I encourage you to play around and figure out what's right for your taste!  Here's my version if you'd like to try it.

Gingerbread Granola
(adapted from Tracey's Culinary Adventures)

4 cups (340 grams) rolled oats
1 cup (115 grams) pecans, broken into pieces
1/2 cup (100 grams) packed light brown sugar
1/4 teaspoon sea salt
3/4 teaspoon ground ginger
1/4 teaspoon cinnamon
pinch of cloves
pinch of freshly ground nutmeg
1/3 cup (70 grams) canola oil
1 tablespoon (20 grams) mild molasses
3 tablespoons (60 grams) golden syrup
2 tablespoons (25 grams) vanilla sugar (or plain granulated sugar)
1 teaspoon vanilla extract
generous 1 cup (125 grams) dried cranberries
2 - 3 tablespoons finely diced crystallized ginger (optional)

Preheat oven to 300º F. Line a rimmed 13" x 18" baking sheet with parchment paper.

Put the oats, pecans, brown sugar, salt and spices in a large heatproof bowl and stir to combine.  Put the oil, molasses, golden syrup, and granulated sugar in a small saucepan.  Place the pan over medium heat and bring to a simmer, then turn off the heat and mix in the vanilla extract. Pour the hot oil mixture over the oat mixture and use a rubber spatula (or dough whisk) to mix until the ingredients are well combined.

Spread the granola on the prepared baking sheet. Bake for 30 minutes, or until the granola is golden brown, stirring every 10 minutes. Let the granola cool then add the dried cranberries and crystallized ginger (if using) and stir to incorporate. Store in an airtight container at room temperature. Makes about 8 cups.

Thank you, thank you, Sam-I-am!

I do not like granola.  I do not like it from a box; I would not like it with a fox.  I will not eat it as a bar; I will not eat it in a car...  

I bought some granola several years ago to make these TWD cookies, and as Brianna would say, it was okay, but not my favorite--definitely not something I'd eat outside of a cookie, or on a regular basis.  I can sort of understand the appeal--it's a good way to get some fiber, and it can have assorted fruits and nuts in it, which are good for you.  It just doesn't taste all that great, and way too much of it seems to have coconut of some sort.  No need for that.  And don't get me started on store-bought granola bars.  Ick.  

In spite of my dislike of granola, when I saw my friend Tracey's blog, I was intrigued.  I had just made some oatmeal scones for breakfast using toasted oats.  I don't like cooked oatmeal due to the texture, but sometimes I wish that I did like it, since you can add so many interesting things to it.  The granola Tracey made had lots of ingredients that I like--pecans, brown sugar, cinnamon.  I also have a giant bag of dried cranberries (thank you, Costco) in my pantry, so I was excited to see a way to use some of them.  I figured, what the heck, if I hate the granola, I can always give it away. =)

I wasn't sure how much I'd like the honey in the recipe (another thing that isn't my favorite), but decided to make the recipe as written.  It's really easy--first you mix together the oats, pecans, brown sugar, cinnamon and salt in a big bowl.  Then you put the oil, granulated sugar, and honey in a small saucepan and warm them up.  I'm guessing that's to make it easier to mix into the dry ingredients, since honey is a lot more fluid when it's warm.  You stir in a whole bunch of vanilla (I used my good stuff) once the rest of the ingredients are warm, and pour the liquids over the oat mixture.  Once everything is stirred together, it goes into a somewhat low oven (300ºF) for about half an hour, stirring every ten minutes or so.  That's another thing that I liked about the recipe--some granola recipes have you baking the granola for a hour or longer.  Once the granola is out of the oven and cool, you mix in the cranberries.  

The verdict?  Wow.  This stuff is fantastic!  It's a perfect example of why you should make things at home--freshly made granola is a whole different thing from the stuff you buy at the store.  Who knew?  I took a bunch of this batch to work--everyone seems to be avoiding sweets right now, having indulged too much over the holidays, so I thought maybe they'd appreciate something healthier.  It was a big hit all around.  I promised them that I'd bring in more as I try different variations.  I can't wait to play around with the recipe to see what else I can come up with.  Today I tried substituting grade B maple syrup for the honey--the honey taste isn't overpowering in the first version I made, but I really prefer other sweeteners.  And how can you go wrong with maple & pecans & brown sugar?  The result isn't super mapley, but it's really good.  It's a bit drier/less sticky than the honey version, probably because the maple syrup isn't as viscous as honey.  I also rubbed vanilla bean seeds into the granulated sugar, and cut the vanilla extract back to just one teaspoon.  I'm really happy with how it turned out.  

If you'd like to try the original granola recipe for yourself, you can find it here on Tracey's blog.  Be sure to look around while you're there--she posts so many delicious recipes, both sweet and savory. =)

DIY

Lots of people would probably think I'm crazy, but I really like baking my own stuff.  Not just the usual sorts of stuff that lots of people bake, like cookies or cupcakes.  No, I'm talking about the more interesting (some might say difficult) stuff, like croissants and bagels.  Part of it is certainly that by making my own, I know exactly what goes into it.  But it's also fun and gives me a sense of accomplishment to say that I did it myself.  I guess that's why other people work on their own cars and build stuff around the house. =)  I just prefer working with flour and sugar.  

I've been doing the BYOB thing with bread for a while, and plan to continue.  Over the past couple of years I've tried my hand at a lot of non-bread things, too.  It's funny--I've been taking the girls to the farmers market fairly often this summer, and they like to sample prepared foods (including a lot of baked goods) from the various vendors.  I think they're a bit disappointed when I tell them that I'm not going to buy something because I can make it myself at home.  But they're happier when I offer to let them help.

This morning's project is a good example of that.  They were bugging me in the grocery store last night, asking if I would buy them granola bars.  Problem is, the ones they really like (and I'm willing to feed them) are rather expensive and I can only get them at Central Market.  Most of the stuff on the shelf seems to be more candy than healthy snack.  (Not that I'm anti-candy, but there's a time and a place...) I've been meaning to try making my own for a while, and decided to finally do it.  I figured they'd be a good snack to take with us to the splash park this morning.  I did a bit of searching in my Google Reader and found a few recipes that might be good to try.  I put out a request on Twitter for ideas, and Nancy suggested looking in the King Arthur Whole Grain Baking Book.  I was feeling lazy and checked the KAF website instead.  Sure enough, I found what looked like a great recipe for Chewy Granola Bars.  

I had one small problem--the recipe calls for KAF Sticky Bun Sugar, which I don't have.  But there's a helpful substitution for it in the sidebar, so I went with that.  I'm not a big honey person, and wanted a brown sugar flavor in the bars, so I used golden syrup both in the sub for the sticky bun sugar and in place of the honey/maple syrup.  I used melted butter in the substitution and canola oil for the main part of the recipe.  For the nuts, I went with cashews, since I knew the girls would happily eat them.  I let them pick out the rest of the mix-ins.  They started by pulling all the dried fruit they could find out of the pantry.  I didn't realize we had so much--raisins, plums (aka prunes), apricots, peaches, cranberries and mangos.  They settled on dried plums (a favorite for both of them) and apricots.  And of course we had to add chocolate chips.  Since I don't like cinnamon with chocolate, I added dried ginger instead.  To try to make it easier to get the baked bars out of the pan, I lined it with non-stick foil, and baked the bars for 25 minutes.

The verdict?  These were quite delicious.  The girls agreed.  In fact, Brianna kept asking if she could have more while we were still at the park, but since these bars have a lot of calories packed into a small package, I told her she'd have to wait until later.  I did have a little trouble with the granola not wanting to stay together in bar form, though the bits were nicely chewy.  (The granola stuck to everything else though, including the non-stick foil!)  There may be a couple reasons for that.  One could be that I didn't have the KAF sticky bun sugar.  I may have to finally break down and place an order from them.  Also, after I made the bars, I realized that the recipe called for quick oats, which I didn't have.  I typically use regular rolled oats for everything.  I'll have to pick up some of the quick oats when I go shopping and see if that makes a difference.  But I really like the combination of flavors that Brianna and Gillian picked.  And I can't wait to try some others.  

If you'd like to try these for yourself,  you can find the recipe here on the King Arthur website.  

Grab some milk and cookies

I can't remember the last time I made cookies.  Okay, I just looked it up, and it was back in April when I made lemon sablés for the Livestrong event.  But those were slice-and-bake cookies, which I pretty much never make.  Occasionally I'll make roll-and-cut-out cookies, especially around Christmas or when I'm in the mood for shortbread.  But my favorite type of cookie is drop cookies.  You know, your usual chocolate chip sort of cookies.  I've been so busy baking other delicious things that I haven't really had time to make cookies.  Not to mention that I haven't really wanted to have them around when there were already other calorie-laden things to eat.  My willpower is getting enough of a workout without that.  =)

Like a lot of the other Tuesdays with Dorie bakers, I was happy to see a cookie chosen for this week.  This week's recipe--Granola Grabbers--was chosen by Michelle of Bad Girl Baking.  I've made oatmeal cookies before, but never used granola.  Or wheat germ, for that matter.  So off to the bulk department I went.  Wow--I had no idea that Central Market (and even my local HEB) carried that many different types of bulk granola.  Following Dorie's directive to avoid granola with fruit, I settled on something called Gingersnap Granola, which had a nice cinnamon/ginger flavor.  And my 1/2 cup of wheat germ (only needed 1/3, but I overshot a bit) set me back all of $0.25 (good job, right Prudy? =) )  I hate coconut, so that was out.  Almonds and peanuts aren't high on my list either.  I thought about substituting pecans from my freezer, but decided to leave the nuts out in the hopes that my kiddos would eat the cookies.  I checked the pantry and found about 3/4 cup of mini chips, which seemed like a good addition, and increased the raisins to 1 cup to make up the rest of the volume.  

Dorie's directions call for using a stand mixer, but I rarely bother with that for this sort of cookie.  So I pulled out my favorite mixing bowl and wooden spoon and went to work.  Having the butter sufficiently softened helps when mixing by hand.  I creamed the butter and sugars (white and brown) together.  Since I was leaving out the salty peanuts, I increased the salt to 1/2 teaspoon, and added 1/2 teaspoon of vanilla as well.  After beating in the egg and stirring in the flour, I mixed in all of the additions.  It seemed a bit odd that there wasn't any baking powder or baking soda, but Dorie usually knows what she's doing.  

While preheating the oven, I pulled out some baking sheets (I used rimmed half-sheet pans from my restaurant supply store) and lined them with parchment.  I also got out my favorite cookie dough disher (also from the restaurant supply store--love that place) and started scooping.  I must have guessed right on which size scoop to use, because I ended up with exactly three dozen cookies, and the recipe says about 40.  Close enough!  My cookies ended up baking for about 13 minutes.  They didn't get really brown, but I didn't want to overbake them.

The verdict?  Brianna tried one, but didn't like it.  Gillian liked hers, but she eats almost anything, especially if there's "shawkit" involved.  Oh, and raisins--she absolutely loves raisins. I thought they were pretty good.  The wheat germ gives them an interesting nutty flavor, even though I didn't add any nuts.  I'm not sure if I really like it or not, but it was definitely worth a try.  I liked the flavor from the granola I used, though.  

Want to try these for yourself (and see what was originally supposed to go into them)?  Head on over to Michelle's blog, or go and get your own copy of Baking From My Home to Yours!