Peanut Butter and Quinoa Granola

Yes I know...another granola recipe. You're probably thinking to yourself: "How can she have yet another granola recipe...didn't she already figure it out?" The truth is yes...for the most part I figured out two different base recipes that I alter with different mix-ins to create various flavors. However this granola is not like the others because it also uses quinoa, a new favorite ingredient of mine. The quinoa isn't cooked before being added to the oats, rather it gets baked right into the granola itself.

Personally I think that this is my new favorite granola. Granted I may say that about the next one I make but for now this is it. Being the texture snob that I am, I love how the quinoa provided an extra crunch to the granola. Also, the base recipe had a good ratio of wet to dry ingredients making for a crunchy granola to start with that was full of peanut flavor. Of course that could easily be changed to some other type of nut with the appropriate substitution. That being said I would still recommend using a nut butter of some sort, such as almond or cashew, because without it there will not be enough wet binder for the granola to stick together in clumps.

As for the mix-ins, I'm not a coconut lover myself but I know that coconut flakes are a common and popular granola addition. Other things include various dried fruits, banana chips, or chocolate chips. Ultimately, I highly recommend trying this granola because it's probably unlike any you have tasted before with the great addition of quinoa.

Peanut Butter and Quinoa Granola

• 2 cups large-flake (old-fashioned) rolled oats
• ¾ cup quinoa, rinsed
• ¾ cup lightly salted roasted peanuts, coarsely chopped
• ½ tsp fine sea salt
• ½ tsp ground cinnamon
• ¼ cup natural cane sugar or packed light brown sugar
• ¼ cup honey
• ½ cup unsweetened natural peanut butter
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ⅔ cup dried cranberries

1. In a large bowl, combine the oats, quinoa, peanuts, salt and cinnamon.  
2. In a small saucepan, combine the sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil, and vanilla until blended.
3. Pour the peanut butter mixture over the oats and stir until evenly coated. Spread the mixture in a single layer on a large rimmed baking sheet lined with parchment paper.
4. Bake for 30-45 minutes (time will vary based on size of baking sheet) at 325 degrees Fahrenheit or until the granola becomes golden brown. Stir every 10-15 minutes to ensure even baking.
5. Remove from the oven and allow the granola to cool completely on the tray before mixing in the dried cranberries and transferring to an airtight container.

Caramel Apple Pie Bars

I find it interesting how having time off of school actually leads to me being busier rather than actually taking time off. Somehow my mind plays tricks on me and convinces me that it's a good idea to try to get every little thing crossed off of my to do list that I have been putting off for one reason or another. The result is that I have set way too many goals of things I would like to accomplish by the end of the week, which is not a good thing considering that the weekend is about to start and then I'm back to school on Monday.

Regardless, today my friend came over and we spent time doing research for a big project we are working on. I know how much my friend loves my baked goodies, as does my family, and I thought I would use the occasion to bake these caramel apple pie bars which I first saw on my favorite food blog Annie's Eats about a month ago. The dessert seemed appropriate for fall with the lovely undertones of cinnamon, sweetness of the caramel, and the crunch provided by the nuts on top.

Although making the bars originally detracted from my research, once they were in the oven I got to work. Later on they provided the perfect little pick me up and boost of sugar we needed to keep ourselves going. I have to admit that we were a little impatient to wait for them to cool and slice, so we spooned them out of the pan and ate them as more of a crumble rather than a composed bar. My family enjoyed it too and my brother even said it was "glorious". By the end of the evening only a quarter of the pan was left. My conclusion: this recipe is definitely a keeper.

Caramel Apple Pie Bars

For the filling:

• 4 large apples, peeled and sliced
• 2 tbsp unsalted butter
• 3 tbsp sugar
• ¾ tsp ground cinnamon
• 9 oz (252 g) caramel soft chews
• 2 tbsp milk

For the dough:

• 1½ cups all-purpose flour
• 1 cup old-fashioned oats
• ⅓ cup sugar
• ⅓ cup brown sugar, lightly packed
• ¾ tsp baking powder
• ½ tsp salt
• ¼ tsp ground cinnamon
• 12 tbsp cold unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tsp vanilla extract
• Optional: ½ cup chopped nuts, such as pecans or walnuts

1. To prepare the filling, melt the putter in a large pan over medium heat. Stir in the apples, sugar, and cinnamon and mix to coat evenly. Continue to cook for about 15 minutes, stirring occasionally, and remove from the heat once the apples start to brown and the sugar caramelizes.
2. To prepare the dough, combine the flour, oats, sugars, baking powder, salt, and cinnamon in a large bowl. Stir everything to blend then add the butter pieces. Use a pastry cutter or two knives (I actually used my hands) to cut the butter into the oat mixture until it resembles a course meal.
3. Add the egg yolk and vanilla and knead just until a crumbly dough starts to come together. Press ⅔ of the dough into a 9" x 9" baking pan lined with aluminum foil or parchment paper. Bake for 12-14 minutes at 375 degrees Fahrenheit or until the dough is lightly golden.
4. Meanwhile, while the dough is baking, finish preparing the filling by combining the caramel soft chews and the milk in a small saucepan over medium heat until completely melted and smooth.
5. Once the dough is ready, pour the melted caramel and spread evenly over the surface. Strain the apple filling and spread over top the caramel layer. Crumble the remaining dough mixture evenly over the surface and sprinkle with chopped nuts if using. Return to the oven to bake for another 22-25 minutes or until the top is golden brown. Cool completely before slicing and serving (or spoon and serve if impatient like me ;)

Roasted Beet Quinoa Salad

Back in the summer my brother and I went one out one evening to the Richmond Night Market which runs all summer long, every weekend from June to mid-September. The main attractions are the booths selling lots of cheap things such as phone cases, wallets, watches, and various gadgets as well as some clothes. They have other more obscure things but I can't remember it all. Also there are lots of food vendors selling street food, usually Asian themed though there are others as well.

Generally I don't go to the Night Market more than once each summer however my brother was looking for a pair of sunglasses to replace those he had broken and we figured that the Night Market would get us the best deal. While we were there we came across a booth that was sampling different flavors of Frank's RedHot Sauce. I love their commercials on TV with the grandma that says, "I put that sh** on everything!"

Despite the name "RedHot" it turns out they actually have eight different flavors ranging in spice level. After sampling a lot of the flavors my brother and I agreed that we both quite liked the mildest flavor "Chile n' Lime" and I ended up buying some at the store the following week.

The reason I tell this story is because this salad is not actually a new recipe. I have made this quinoa salad a few times in the past but generally I was the only one that ever ate it, therefore I always made small batches. Last weekend I decided to make the salad and use some of the "Chile n' Lime" sauce as part of the dressing. The addition of the hot sauce added a kick to the salad that was always lacking in the past and it totally put the salad on a new level. Both of my brothers loved it and by the next day it was gone. I hadn't anticipated how popular it would be and didn't even have a chance to take a picture for the blog so I ended up making it again later in the week. Now it makes me wonder what other dishes could benefit from a touch of Frank's RedHot.

Roasted Beet Quinoa Salad

• 3 cups chicken or vegetable stock
• 1½ cups quinoa, rinsed and drained
• 2-3 medium sized beets
• 1 cup feta cheese, crumbled
• ½ red onion, finely diced
• ¼-½ bunch cilantro, roughly chopped
• 2 tbsp red wine vinegar
• 2 tbsp rice wine vinegar
• 2 tbsp Frank's RedHot Chile n' Lime
• 2-3 tbsp olive oil
• Salt and pepper

1. Wrap the beets in aluminum foil and place on a sheet pan in the oven at 400 degrees Fahrenheit for about 40 minutes. Depending on the size it make slightly longer but generally they are roasted enough if they can be easily poked through with a fork. Once finished, unwrap the beets and allow to cool before peeling the skins and dicing into small pieces.
2. While the beets are roasting bring the stock to a boil. Add the quinoa, cover, and reduce the heat to a simmer. Allow the quinoa to cook for 20-25 minutes, stirring occasionally, until little white rings appear around the quinoa and the liquid has been absorbed. Remove from the heat and allow to cool.
3. Once the quinoa has cooled somewhat, add the beet, onion, cilantro, and feta cheese. Add the vinegars, olive oil, and hot sauce, starting with one tablespoon of hot sauce and adding more if you like more spice. Season with salt and pepper. Keep in mind the flavor will intensify after the salad sits for a while.
4. Refrigerate the salad for at least two hours so that it can cool. Taste once out of the refrigerator and adjust any seasonings as necessary.

Note: The salad can be eaten right away but I like to serve it cold because the quinoa really absorbs the flavor. In fact, the salad often tastes better the next day.

Lemon Blueberry Cake

I spent this weekend happily baking and cooking away. I made a delicious quinoa salad which turned out to be a big hit but I didn't realize ahead of time how good it would be (my mistake) and therefore did not actually write down the recipe or take any pictures. However given how quickly it was eaten up I will be sure to make it again.

As for the baking, on Saturday I had my cousin over and we made the chocolate swirl buns I had made the previous weekend for the bake sale but did not have a chance to try. This time we made them for ourselves and they were so good...perfectly chocolatey and soft. She also helped me bake the cake layers for the lemon blueberry cake I was making for a big 4-in-1 birthday celebration. The cake featured two layers with a lemon curd filling and a lemon cream cheese frosting.

Since I don't tend to make many stacked and frosted cakes, usually choosing layered cakes that are all assembled in a single pan, I still tend to have technical difficulties. This time the process went pretty smoothly and I was quite pleased with the result. The cake traveled with me to school and thankfully the staff allowed me to store it in their fridge. After class we all went out to sushi for dinner and then enjoyed the cake for dessert. All of the birthday girls loved the cake and one friend even had seconds and thirds, despite being full. One of the birthday girls commented on the fact that the blueberries complimented the lemon flavor and created a good balance between tart and sweet. Overall I would say the celebration was a success and everyone left in happy spirits and with very full bellies.

Lemon Blueberry Cake
Note: The original recipe was for three 8" cakes. I kept the quantities the same and changed the baking time to make two 9" cakes. The original baking time was 25 minutes.

• 2 cups + 6 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup sour cream
• ½ cup milk
• 1 tsp vanilla
• 1 lemon, juiced and zested
• 1 unsalted cup butter, room temperature 
• 1½ cups sugar
• 4 eggs 
• 3 cups frozen blueberries (using frozen instead of fresh will help to keep the blueberries from sinking to the bottom of the cake)

1. Sift together the flour, baking powder, and salt. Transfer one tablespoon of the mixture to a small bowl and coat the blueberries with it.
2. Combine the sour cream, milk, vanilla, lemon juice, and zest. Mix well and set aside.
3. Cream together the butter and sugar for about five minutes, or until pale yellow and fluffy. Beat in the eggs one at a time.
4. Mix in the flour mixture and alternate with the milk mixture, starting and ending with the flour. Stir until just combined. Gently fold in the blueberries.
5. Divide the batter evenly between two well-greased 9" pans. Bake at 350 degrees Fahrenheit for 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan before inverting the cakes onto wire racks to finish cooling.