Coconut Cranberry Chocolate Granola Bars

Tags

bars, chocolate, coconut, cranberry, food, granola, homemade, snack, vegetarian

I love granola. There are so many different flavor combos. These are very tasty and easy to make. You can crumble them into yogurt or eat them plain. Bonus- they are way cheaper to make than to buy!

Coconut Cranberry Chocolate Granola Bars (inspired by Charlotte au Chocolat)

• 1/4 cup canola oil
• 2 cups rolled oats (not the quick cook kind)
• 1 heaped cup flaked unsweetened coconut
• 1/2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp salt
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 cup lightly toasted nuts of your choice (I used pecans and pepitas)
• 1/2 cup dried cranberries or other fruits
• Melted semi-sweet chocolate for drizzling

Preheat oven to 325 degrees. Combine the oats and oil in a bowl. Spread the oats in an even layer on a baking sheet lined and toast for about 20 minutes. Stir at the ten minute mark. When lightly toasted, remove from the oven. In another bowl, combine the oats, coconut, spices, salt and nuts. Combine the honey and vanilla in a medium saucepan. Bring to a boil then simmer for 5 minutes. Pour over the oats and stir to coat evenly.

Turn the oven down to 300 degrees. Line a 9×13 inch glass pan with parchment. Spread the granola in an even layer. Use a heavy object to press the granola down. This will help make it denser. Bake until just golden, about 25 minutes. Allow to cool completely before cutting into rectangles.

In a small saucepan, melt some semi-sweet chocolate and drizzle over the granola bars. Allow the chocolate to hard then store the bars in an airtight container.

The Promised Crantini

Tags

adult, beverages, cocktails, cranberry, crantini, drinks, lime, vodka

Remember the cranberry-lime infused vodka I made the other day? The photo on the left was taken on the day I put the bottles together. The photo on the right is after the bottles matured about 3.5 weeks.

Before

After

The vodka is good enough to drink alone but also very nice in this crantini. 

Crantini

• 1/2 oz triple Sec
• 1 1/2 oz cranberry-lime infused vodka 
• 4 oz cranberry juice
• Ice

Combine all ingredients in a shaker to combine. Serve with ice if desired. Garnish with a few cranberries or a lime zest curl.

Cranberry-Lime Infused Vodka

Tags

beverage, Christmas, cocktail, cranberry, holiday, infused, lime, vodka

I discovered this recipe via a “Homemade Christmas Gifts” collection on Pinterest. I know some of my foodie friends will really enjoy this gift. The green and red of the lime and cranberries are so festive, especially with the snowy white sugar sprinkled throughout.

Cranberry-Lime Infused Vodka (thanks to fancy napkin)

• 2 16 oz glass bottles with toppers (mine have corks)
• 1 bag fresh cranberries
• 2 limes, peeled with as little pith as possible
• 2 tbsp sugar
• Vodka

Using a knife, pierce each cranberry so the vodka can seep into the berries. Alternately fill each bottle with the cranberries and the lime peels. When bottle is full of berries, add sugar. Pour vodka into the bottle until full. Allow to sit and mature for 2 weeks to a month. Be sure to shake the bottles every couple of days to help the flavors meld.

You can use this vodka for these crantinis or any other cranberry cocktail.

The Oaks Lilly

Tags

cocktail, cranberry, Kentucky, Oaks, vodka

The Kentucky Oaks is a Thoroughbred race held the Friday before the Derby. Also held at Churchill Downs, this race seems like pre-gaming to me, though a $600,000 purse seems a bit bigger that a pre-game.

The Oaks Lilly is the official drink of the race. It is really good! I will certainly keep making this one in the future. It is summery, not too sweet, and tasty. You should try it!

The Oaks Lilly

• 1 oz. Vodka
• 1 oz. Sweet and Sour Mix
• 3 oz. Cranberry Juice
• Splash of Triple Sec

Once the ingredients are mixed, place the Oaks Lily a glass with crushed ice, add a straw and garnish with an orange wedge and cherry.

Crustless Cranberry Pie

Tags

cranberry, dessert, fall, holiday season, pecans, Thanksgiving, walnuts

My aunt introduced me to this fantastic recipe, originally from allrecipes.com. AllRecipes is a website I regularly use. This recipe is by far one of the best from that site. My whole family makes this recipe. I have taken it several places and it always received rave reviews. I am so obsessed with this recipe. Proof: At the end of every holiday season, I buy 5 or so bag of fresh cranberries and freeze them. When I want to make it out of season, I just defrost and drain them. Cranberry delight throughout the year is indeed possible! It is best warm, straight from the pan. Enjoy!

Crustless Cranberry Pie

• 1 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/4 teaspoon salt
• 3 cups fresh cranberries (one bag)
• 1 cup and 2 tablespoons chopped pecans of walnuts
• 3/4 cup butter, melted
• 3 eggs
• 1-1/2 teaspoons almond extract

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan or an 8×8 square pan. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.