Human female named Beth // Documenting my adventures in baking, crafting, and art making. (Shall we call it art? Let's call it art.)
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I’ve been making this cereal granola for so long I hadn’t even realized my recipe had changed from the original!  The first two times I followed the directions and pressed it into the mini tart pans.  They turned out way too messy to eat and it was an unnecessary step (as is the “bake for 10 minutes”).  It’s a great recipe for using bland healthy cereals even if you don’t like them, as the honey and butter make them taste pretttty good.
Cereal Granola (adapted from Country Living’s Cereal Tarts)
2 1/2 cups cereal (bran flakes, wheat chex etc)1/2 cup oats2 tsp or so flax seeds, optional2 tbsp butter, melted3 tbsp honey
In a food processor, grind up cereal and oats.  Drizzle with melted butter and honey, pulse until mixture comes together.  (Squeeze in a few more drops of honey if needed.)  Scoop into an airtight container, pressing it down a bit if you want granola clumps.Eat with vanilla yogurt and fruit.  Or just the yogurt.

I’ve been making this cereal granola for so long I hadn’t even realized my recipe had changed from the original!  The first two times I followed the directions and pressed it into the mini tart pans.  They turned out way too messy to eat and it was an unnecessary step (as is the “bake for 10 minutes”).  It’s a great recipe for using bland healthy cereals even if you don’t like them, as the honey and butter make them taste pretttty good.

Cereal Granola (adapted from Country Living’s Cereal Tarts)

2 1/2 cups cereal (bran flakes, wheat chex etc)
1/2 cup oats
2 tsp or so flax seeds, optional
2 tbsp butter, melted
3 tbsp honey

In a food processor, grind up cereal and oats.  Drizzle with melted butter and honey, pulse until mixture comes together.  (Squeeze in a few more drops of honey if needed.)  Scoop into an airtight container, pressing it down a bit if you want granola clumps.
Eat with vanilla yogurt and fruit.  Or just the yogurt.

(Source: creativeanchorage)

Chewy Blueberry Oatmeal Cookies
I’ve been wanting to make these again, they didn’t last very long!I used frozen wild blueberries and butter instead of the canola oil margarine.

Chewy Blueberry Oatmeal Cookies

I’ve been wanting to make these again, they didn’t last very long!
I used frozen wild blueberries and butter instead of the canola oil margarine.

(Source: creativeanchorage)

How to increase the deliciousness of peanut butter:
1. Mix it with honey* 2. Make homemade peanut butter with honey roasted peanuts, cinnamon, and white chocolate chips (made without the cinnamon chips)3. Mix it with molasses and spices for gingerbread peanut butter4. Use it in healthy cookie dough dip
*I used natural peanut butter, but for regular you might want to heat it up for a few seconds to allow for easier mixing.

How to increase the deliciousness of peanut butter:

1. Mix it with honey* 
2. Make homemade peanut butter with honey roasted peanuts, cinnamon, and white chocolate chips (made without the cinnamon chips)
3. Mix it with molasses and spices for gingerbread peanut butter
4. Use it in healthy cookie dough dip

*I used natural peanut butter, but for regular you might want to heat it up for a few seconds to allow for easier mixing.

(Source: creativeanchorage)

Dried figs dipped in nutella
Mmm

supergoldenbakes:

Make time for a healthy, delicious breakfast: apple, pear and pecan breakfast oat bake served with Greek yoghurt and maple syrup. (via supergolden bakes)

Made this!  It’s like a nuttier version of the baked oatmeal I make fairly often.  And whoa, there are three different fruits in it.  (Recipe)

supergoldenbakes:

Make time for a healthy, delicious breakfast: apple, pear and pecan breakfast oat bake served with Greek yoghurt and maple syrup. (via supergolden bakes)

Made this!  It’s like a nuttier version of the baked oatmeal I make fairly often.  And whoa, there are three different fruits in it.  (Recipe)

Norwegian grilled typography, handcrafted
(Behance)

"Cookie Dough" BrowniesWell these look…not appealing. 
The base of the cookie dough is chickpeas (no, you can’t taste them at all!) and it made the brownies edible, but as a whole they are not worth eating.  The dough tastes amazing on its own, so I scraped it off and threw out the brownies.Notes:
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- To make sure I didn’t have any bean chunks, I ground them separately into a creamy paste before adding the remaining ingredients.  - Don’t forget the sugar, it’s only sort of mentioned in the recipe.  I used dark brown and added in cinnamon.- The mixture was very thin even without the optional milk.  I mixed in tiny bits of flour until it resembled cookie dough.- It tasted okay the first day, but the next day (stored in the refrigerator) it was nicely flavored through.  It’s delicious with banana or apple slices (and obviously on its own, spoonful after spoonful).
"Cookie Dough" Dip

"Cookie Dough" Brownies
Well these look…not appealing. 

The base of the cookie dough is chickpeas (no, you can’t taste them at all!) and it made the brownies edible, but as a whole they are not worth eating.  The dough tastes amazing on its own, so I scraped it off and threw out the brownies.

Notes:

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(Source: creativeanchorage)

Five Seed Almond Bars, take two!  This time I had pumpkin and sunflower seeds and mixed in dried cranberries.Original post / Recipe

Five Seed Almond Bars, take two!  This time I had pumpkin and sunflower seeds and mixed in dried cranberries.
Original post / Recipe

"Less Slutty Brownies"  AKA Black Bean Brownies I was fully prepared to post a baking failure…it would have said something like:

“What’s this nonsense about not being able to taste the beans in black bean brownies?  I mean, it’s not a strong taste, but the batter was barely chocolaty and NEEDED SUGAR.  This is like banana “ice cream” all over again.  I tried that a few years ago and, uh…frozen whipped bananas do not taste like ice cream.”But.  Then I fixed it.I added more cocoa and some chocolate extract.  Well, a bit too much chocolate extract as it made the batter taste like alcohol, so in went additional melted chocolate.  It was pretty close to brownie batter, but all my interference caused thoughts such as “this isn’t going to bake properly,” “I definitely wasted all this chocolate,” and “I should have just tried box mix black bean brownies.”Well, they baked.  The sweetness level is fine, and they’re rich but not overwhelmingly so.  They have a similar texture to flourless chocolate cake and have zero bean taste, which is pretty great, since I’m not sure if my digestive system can handle oily, gooey mcfatty brownies anymore.  (I only had a tiny sliver of that coconut cream pie.  It was a disaster.)Moving on to the topping.  I didn’t grind my oats up enough; if I had, the mixture would have actually resembled cookie dough.  Taste-wise it’s fairly reminiscent of cookie dough for not having butter or flour, and it completes the brownies, though I think I’d prefer a thinner layer of it.So, definitely add that 2-4 tbsp sugar as the recipe notes (just go ahead and use 4 tbsp) and some extra chocolate and cocoa.  Also, if you have parchment paper I’d line the pan with it, unless you don’t mind having to remove brownie chunks by the spoonful (and pressing them into another pan…)
Recipe: Black Bean Brownies with “Cookie Dough”
See also:The box mix version and black bean chocolate cookies

"Less Slutty Brownies"  AKA Black Bean Brownies

I was fully prepared to post a baking failure…it would have said something like:

Read More