Buttermilk Biscuits

These buttermilk biscuits are perfectly delicious served warm and smothered with butter and homemade strawberry jam.  They are equally delicious used to sandwich an over easy egg, piece of ham and cheese that's melted to ooey, gooey perfection.  Either way, you really can't go wrong!

Buttermilk Biscuits

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon sugar
1 cup butter, cold and cut into cubes
2 cups buttermilk

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper and set aside.

Combine flour, baking powder, baking soda, salt and sugar in a large mixing bowl.  Cut the butter into the flour until the mixture resembles coarse crumbs using a pastry blender or two knives (I used a food processor).  Add the buttermilk and stir with a wooden spoon until the dough just comes together. Turn out onto a floured surface and pat into a rectangle about 1 inch thick.  Cut dough into 12 squares (I like this shape because it eliminates all scraps).  Place on baking sheets and bake for 18-20 minutes or until golden brown.  Eat warm with butter and jam or let cool slightly and make breakfast sandwiches (or do both like I did).

Recipe from Martha Stewart

Double Chocolate Coconut Almond Granola

Do you have a sugary sweet cereal that you really like?  Todd and Noah's favorite is Cinnamon Toast Crunch.  Preston and Stella would pick Lucky Charms (truthfully, Preston would pick to have a bowl of Wheat Chex over sweet cereal most of the time and Stella just picks out all the marshmallow pieces).  For me, I go through phases.  Growing up, I remember going to Bear Lake in the summer with my family and eating bowls of Fruit Loops or Cap'n Crunch while the morning sun streamed in through the windows.  I remember being in High School and coming home after cheer practice and eating lots of small bowls of Cocoa Pebbles (you had to pour a small amount because they would get soggy too fast) with really cold milk.  In college I loved Golden Grahams.  I remember sitting in my apartment on the kitchen counter with one of my best friends eating an entire box (that just so happened to belong to another friend, sorry Mandy).  When I made this double chocolate granola the other day, I wasn't trying to replicate or make a slightly healthier version of a sweet cereal from my past, but it kind of worked out that way.  This double chocolate granola totally reminds me of a grown up version (a better version) of Cocoa Pebbles.  

 

Double Chocolate Coconut Almond Granola

3 cups old-fashioned rolled oats

1 cup flaked unsweetened coconut

1 cup chopped coarsely chopped almonds

1 teaspoon cinnamon

1/2 teaspoon salt

4 tablespoons butter

1/3 cup honey

2 tablespoons cocoa powder

1 teaspoon vanilla

1/2 cup (heaping) mini semi-sweet chocolate chips

Preheat oven to 325 degrees.

In a large bowl stir together oats, coconut, almonds, cinnamon, and salt.  In a small saucepan melt butter with honey over low heat, stirring.  Add cocoa powder to butter/honey and stir until smooth.  Remove from heat and add vanilla.  Pour butter mixture over oat mixture and stir until combined and everything is moistened.

On a large baking sheet, spread the granola evenly in a thin layer.  Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20-25 minutes.  Once granola has finished cooking, remove from oven and while it's still hot, pour granola into a large bowl.  Add chocolate chips to the granola and stir to combine (the chocolate chips should be completely melted all over the granola).  Once the chocolate chips are melted, pour granola back onto the pan and let cool completely.  Granola may be kept in an airtight container at room temperature for up to 1 week (I keep mine in a Ziploc in the freezer).

*I'm sure using regular sized chips would work just fine.