Homemade Granola

 Ingredients

• 3 cups old fashioned oats not quick oats
  
  
  
• 1 cup shredded coconut
• 1 cup sliced almonds or any other nut you prefer (pecans, walnuts, etc.)
• 3 tbsp honey or real maple syrup
• 1/4 cup brown sugar
• 1/4 cup coconut oil or extra virgin olive oil
• 1 tsp cinnamon
• 1 tsp salt
• 1 cup dried cranberries or other dried fruit (raisins, apricots, cherries, etc.)

Instructions

• Preheat oven to 350F.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the oats, shredded coconut, and almonds in a large bowl.
• In a small bowl, combine the honey, brown sugar, oil, cinnamon, and salt.
• Microwave on high heat for 30 seconds. Stir to combine.
• Add honey mixture to the oat mixture and stir to combine. You may need to use your hands to evenly distribute.
• Spread on prepared baking sheet and bake for 20 to 25 minutes or golden brown, stirring every 7 to 8 minutes.
• Let the granola cool completely, stirring occasionally.
• Stir in dried cranberries.
• Store granola in an airtight container for up to 2 weeks
   
  Photo cred - Confetti and bliss
  

Double Chocolate Chip Peppermint COokies

 Ingredients 

• 1 1/4 cups all-purpose flour, (156 g)
• 1/3 cup unsweetened cocoa powder, (33 g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon instant espresso, optional
• 1/4 teaspoon coarse salt
• 1/2 cup cold unsalted butter, cubed, (113 g or 1 stick)
• 3/4 cup sugar, (150 g )
• 1 large egg
• 1/4 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 12 mini candy canes, or three regular sized candy canes, crushed

Instructions

• Preheat the oven to 350° F and line cookie sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt.  Set aside.
• In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
• With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
• Scoop a heaping tablespoon of dough, roll into a ball.  Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
• Bake 10 to 12 minutes, until edges are firm and the center is still soft.  Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Store in an airtight container for up to one week.
• Picture and recipe from Spoonful of Flavor