Honey Cardamom Caramel

The smell of this caramel cooking smelled familiar to me and the first taste reminded me exactly why.  This is one of the things I love about food (or in this case honey cardamom caramel).  I love how it can evoke memories and take you back to a place you haven't visited in awhile. 

Every Christmas, my Grandma Pinegar makes honey candy.  Honey, cream, and sugar cooked together, then pulled and pulled and pulled until it can be pulled no longer, then cut into bite size pieces.  Each piece is then wrapped in small squares of wax paper.  (I have yet to try making honey candy after a taffy pulling incident that happened at my 8 year old birthday party at the Lion House that left me unsure about my pulling abilities. Just ask my mom. Hahaha!)

Those little wax paper wrapped honey candies show up every year in our Christmas goodie bags and are always a special treat.  I remember being young and hiding mine in a special spot so no one would steal mine.  I remember rummaging through my bag filled with empty wax paper wrappers hoping to find just one more piece of honey candy hidden in the wrapper aftermath that filled my goodie bag.

Along with the memory of the candy came memories of family, chicken dumplings and broccoli salad, a nativity scene, a white stocking, and simple primary songs about the Savior's birth.  Memories of my Grandma wearing her long red dress with a green necklace, peppermint ice cream with hot fudge on top, and giant elf ears and Santa hats.

It's magical to me how something as simple as a honey caramel sauce can carry with it a goodie bag of memories filled with so much joy and love and of course...honey candy.

Honey Cardamom Caramel

1 1/2 cups heavy cream
1 1/2 cups honey
3/4-1 teaspoon kosher salt (start with 3/4 teaspoon)
1/4 teaspoon ground cardamom

In a large saucepan combine the cream, honey, salt, and cardamom over medium heat.  Bring to a boil, stirring occasionally to prevent scorching.  Continue to cook caramel until it reaches 235-240°F.  Transfer caramel to a heat resistant container and let cool slightly (or to room temperature if not using right away).  Store in the refrigerator for up to a month.

We use this caramel for apple dipping.  I'm sure it would be delicious over ice cream, but we just love it so much with sliced honey crisp apples.  You could leave the cardamom out, but I've made this numerous times (always using the cardamom) and everyone loves it just the way it is.

Recipe and instructions (slightly adapted) from Food 52

Pumpkin Chocolate Scones with Spiced Pumpkin Glaze

My birthday is coming up here pretty quick and I can hardly believe that another year has come and gone.  This year for my birthday I asked for a plane ticket to Utah for my sister Stephanie who lives in California.  I'm pretty much getting the best birthday gift ever (and all of my sisters and mama are thanking me for the gift I asked for and am getting)!  Her visit will be short (too short), but we are definitely planning on making the most of it and I can hardly wait for her to get here.  I have that tight, excited Christmas feeling inside.

Last night, my thoughts were filled with planning the food we will eat while she is here (she loves food as much as I do).  You'd laugh if you saw all my planning lists.  Dinner menus, breakfast menus, lunch ideas, grocery lists, food preparation lists.  It might all seem a bit crazy, but if I can plan it out (at least the things that I really want to be included) and can prepare the things that can be made ahead of time then I don't have to spend every moment in the kitchen while she's here and we still get to eat really great food.

These pumpkin scones were at the top of one of my lists.  It is October and something pumpkin seemed to be the perfect way to start one of her mornings here.  I've made these scones before (without the chocolate) and I couldn't help but think that a great dark chocolate would be a very welcome addition to these scones.  So, this afternoon I gave them a whirl to make sure they'd turn out the way that I wanted them too and heaven help me...the chocolate was the perfect addition!  I ate one and I seriously couldn't refrain from eating another (and right before dinner too).  The pumpkin. The chocolate.  The glaze.  I was in scone heaven and I know Stephanie will be too!

Pumpkin Chocolate Scones

1/2 cup pumpkin puree
1/4 cup + 2 tablespoons heavy cream
1 large egg + 1 yolk
1 cup all-purpose flour
1 cup white whole wheat flour
1/3 cup pure cane sugar
1 tablespoon dark brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 tablespoons butter
1 cup chopped bittersweet chocolate

Spiced Pumpkin Glaze

1 1/2 tablespoons heavy cream
1 tablespoon pumpkin puree
dash of cinnamon
dash of fresh grated nutmeg
1/4 teaspoon salt
3/4 cup powdered sugar
3 tablespoons finely chopped bittersweet chocolate

Line a baking sheet with parchment paper.  Set aside.

In a small bowl, whisk together pumpkin, cream, and eggs.  Set aside.

In a large bowl, combine flours, sugar, baking powder, salt, and spices.

Using a pastry cutter, your fingers, or a food processor, cut butter into the flour mixture until the mixture is crumbly and there are no pieces of butter bigger than a pea.  Add chopped chocolate and toss to combine.

Make a well in the center of the flour/chocolate mixture and pour in pumpkin mixture.  Using a fork, combine until dough just comes together.  Do not overwork the dough.  Form dough into a 6"ish square and cut into 9 squares (thirds and then thirds again).  Place square scones on prepared baking sheet.  Place in freezer.

Preheat oven to 425°F.  Once oven is preheated, remove scones from the freezer and bake for 15 minutes.

While the scones are baking, make the spiced pumpkin glaze.  In a flat bottomed bowl, whisk together cream, pumpkin, salt, and spices.  Add the powdered sugar and whisk until no lumps remain.  Glaze scones while slightly warm (not hot) and sprinkle with chopped chocolate.

Scone recipe adapted from The Faux Martha

Banana Crumb Bread

I couldn't decide whether I should toss or save the near black bananas sitting on my kitchen counter.  I finally decided that it was the end of their banana life so into the trash they went (or at least kind of).  I actually placed them in a trash bag, but left the bag sitting on the step in my garage just in case the need arose for the only possible thing a black banana would ever (ever) be good for...some sort of banana baked good.  I figured as long as I didn't have to look at them sitting on my counter any longer, they could live a couple more days of their banana life hanging out in my garage. 

And guess what...those black bananas that only made it halfway to the garbage can came in handy yesterday afternoon when I decided I needed a thick slice of warm banana bread smeared with lots of salty butter.  Todd declared it the best banana bread he's ever had.  So hurray for the black bananas that were taking up residence in my garage!

Banana Crumb Bread

1 cup butter, room temperature

2 cup granulated sugar

4 eggs

2 cups mashed bananas mixed with 2 teaspoons of fresh lemon juice

1/2 cup buttermilk

2 teaspoons vanilla

3 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

 

Crumb Topping

 

1/2 cup cold butter, cut into 1/2-inch cubes

1/2 cup granulated sugar

1 cup flour

1/2 teaspoon kosher salt

To make the crumb topping by combining the butter, sugar, flour, and salt in the bowl of a food processor and pulse until the butter pieces are pea size.  Set aside.

Preheat oven to 350 °F.  Butter two loaf pans and set aside.  (I used cooking spray and the loaves came out just fine.)

In the bowl of a stand mixer, cream the butter and sugar until light in color.  Add the eggs one at a time beating after each addition.  Add the bananas, buttermilk, and vanilla and mix well. 

In a separate bowl whisk together the baking powder, baking soda, salt, and flour.  Add the dry ingredients to the banana mixture and mix until just combined.

Scrape batter into the prepared loaf pans and top with crumb topping;  pressing crumbs lightly into batter.  Bake until a toothpick inserted in the center of the loaves comes out clean, about 50-60 minutes.  

I found this recipe on Instagram @gotorecipes

Healthier No-Bake Cookies

My kiddies love no-bake cookies!  They are an afterschool snack favorite. This recipe is awesome because it leans a bit more on the healthy side being that the cookies aren't loaded with refined sugar.  The one trouble with these little bites of chocolatey oatey goodness is that I am capable of consuming far more than would ever be considered "healthy".

 
Healthier No-Bake Cookies

1/4 cup coconut oil

1/4 cup pure maple syrup
1/3 cup cocoa powder
1/4 teaspoon kosher salt
1 teaspoon vanilla
1/2 cup all natural peanut butter
1 cup rolled oats
Crushed peanuts
Flaky salt

Line a large baking sheet with parchment paper; set aside.

In a small saucepan set over medium heat, whisk together the coconut oil, maple syrup, and cocoa powder until everything is incorporated.  Next, add the vanilla and peanut butter and whisk until smooth.

Remove the mixture from the heat and using a wooden spoon or spatula, stir in the oats and salt.  Using a small cookie scoop or spoon, drop the mixture by the heaping tablespoon onto the prepared baking sheet and flatten a bit.  Top each cookie with crushed peanuts and a dusting of flaky salt.  Transfer the baking sheet to the freezer and chill 15-30 minutes before eating.  Store cookies in the refrigerator or freezer.

Recipe slightly adapted from Oh Ladycakes

Cocoa Crispy Crunch

After seeing a picture for cocoa crunch on Alexandra Cooks instagram account, it took only a few minutes before I had a pan in the oven.  I've made chocolate granola before and I really love it, but I love the addition of crispy rice in this recipe and also that it calls for no nuts.  I love nuts, but these two changes make it a bit lighter and easier (on the jaw) to eat (which may or may not be a good thing). ;)

I have two favorite ways to eat this chocolatey crunchy goodness and it depends on the time of day which way I choose.  If it's time for breakfast then I will scoop two rather large spoonful’s of yogurt into a bowl and top it with a great big handful of berries (sometimes sweetened with a little maple syrup depending on how much help they need in the sweetness department), and a handful (or two, or three) of cocoa crunch.  It kind of feels like I'm eating a treat for breakfast.

My second favorite way usually happens between 9-10 at night when I'm starting to feel a little hungry and probably should just go to bed.  The thing is...my need for a little something sweet at night always wins, always.  So I will get a mason jar and fill it with cocoa crunch and ice cold milk.  Next, I do a little chopping with my spoon to break up any big chunks.  The chopping also helps make the milk really cold because I usually add an ice cube or two to the jar.  I know this sounds weird and most people aren't on board with the ice in milk thing, but it makes the milk super cold, just the way I like it.  (Oh and just so you know, I've successfully managed to pass on the ice in milk thing on to everyone in my little family.)  Once the cocoa crunch is gone, I add a little more and a little more until the all the milk is gone and then I go to bed.

Cocoa Crispy Crunch

1 1/2 cups rolled oats
2 cups crispy brown rice
1/2 cup unsweetened flaked coconut
3 tablespoons cocoa powder
1/2 teaspoon salt
1/4 cup melted coconut oil
1.5 ounces (42.5 grams) dark chocolate
1/2 cup pure maple syrup

Preheat oven to 275°F.  Line a large rimmed baking sheet with parchment paper. 

In a large mixing bowl, combine oats, rice cereal, coconut, cocoa, and salt and stir to combine.

Heat the coconut oil and dark chocolate in a small saucepan over low heat until chocolate has just melted.  (You could also do this step in the microwave using a microwave safe bowl.  This is what I do.)  Stir chocolate and coconut oil to blend and add maple syrup to mixture.  Pour over dry ingredients and stir to combine.

Pour out cocoa crispy mixture onto the prepared baking sheet and spread in an even layer.  Cook for 35 minutes without stirring.  Remove from oven and let cool (once again no stirring).  Break into chunks and eat by the handful or break into small pieces and eat in a pint size mason jar with ice cold milk.

Recipe from Alexandra Cooks

Chocolate Peanut Butter Crispy Brown Rice Squares

Sometimes thoughts of what my life will be like when all three of my kiddies have grown and no longer live in our home pop into my head.  I don't really like those thoughts.  They make me heart sad and I'm guaranteed a tear or two rolling down my cheek. 

Don't get me wrong, we have our moments when all five of us are driving each other nuts, moments when someone isn't as kind as they should be, and moments when I want to walk up to my room, close my door, and go to bed and it's only nine in the morning.  But, when my three kiddies grow up to be big humans and have lives and families of their own, I will remember and miss all the small things that made up our everyday lives. 

I will miss making breakfast for them in the morning.  I will miss being asked to "come cover me up."  I will miss kissing hands before school.  I will miss family dinners every night (however crazy they may be).  I will miss hearing "Mom" a hundred times a day.  I will miss "sleep loose" and "sweet dreams".  I will miss hearing about their day, their friends, what they did at recess, and I will miss our afterschool snacks.  (Stella told me after she moves out she'll still come over for a snack in the afternoon.)

I know when we get to that point in our lives, each of us will figure out a new normal, but until then, here's to many more afterschool snacks!

 

Chocolate Peanut Butter Crispy Brown Rice Squares

2 tablespoons butter

1/4 cup honey

3/4 cup brown rice syrup

1 1/2 cups unsweetened peanut butter

1/2 cup sesame seeds, toasted

6 cups crispy brown rice cereal

1 cup chopped dry-roasted peanuts

1 teaspoon kosher salt

1 3/4 cup dark chocolate chips, divided

Spray a 9 by 13 baking dish with cooking spray and set aside.  In a saucepan, combine the butter, honey, brown rice syrup, and peanut butter.  Cook over medium heat, stirring occasionally, until warmed and combined.

In a very large bowl, combine the sesame seeds, crispy rice cereal, peanuts, and salt.  Pour the peanut butter mixture over the dry ingredients and fold until the peanut butter mixture evenly coats the dry ingredients.  Let cool for a couple of minutes and add 1 cup of chocolate chips to the peanut butter/cereal mixture and stir to combine.

Spoon the mixture into the prepared pan and using the back of a spatula or a bench scraper, press to create a nice, even layer.  Sprinkle the remaining 3/4 cup chocolate chips on top (I like to give my chocolate chips a rough chop before I sprinkle them on top) and press again down again with the back of spatula or a bench scraper.

Refrigerate of at least 1 hour before cutting into squares in the pan.  Cover and store at room temperature for 3 to 4 days.  (We like to keep ours in the freezer.)

Recipe slightly adapted from Whole Grain Mornings

Roasted Peaches with Glazed Sesame Oats

After my kiddies have gone to bed and I have a few moments (literally moments) before I feel the sandman getting near I love to sit on our couch and read through one of my cookbooks or pull out a stack of printed recipes to browse through.  I always keep a pen and paper near and a stack of post-it tabs to mark the recipes that make my mouth water. 

I've read through these cookbooks and stacks of recipes too many times to count (adding new ones here and there), but it seems there is always a handful that jump out at me depending on the season, time of year, and what meal I will be eating next.

Last Wednesday night I sat on my couch looking through the pages of Tara O' Brady's stunning cookbook Seven Spoons (again) when a recipe for her roasted peaches caught my eye.  In that moment I knew what I wanted to eat for breakfast the next morning.  (My decision was made easy because I currently have a large box of peaches that is occupying a good portion of my fridge and we've been eating peaches for breakfast, lunch and dinner.) 

So while my chocolate chip cookie was warming in the oven (I have a serious weakness for a night time treat) I quickly made the glazed sesame oats for the morning.

That night as I lay in my bed I felt twinges of excitement and tightness thinking about a bowl of cold yogurt, a warm spiced peach, and a scatter of glazed sesame oats.  Sweet dreams.

Roasted Peaches with Glazed Sesame Oats

Glazed Sesame Oats

2 tablespoons pure maple syrup
2 tablespoons light brown sugar
1/4 cup mild olive oil or melted coconut oil
2 tablespoons water
1/4 teaspoon fine-grain sea salt
2 1/2 cup old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup sesame seeds (I used a mixture of black and white)

Roasted Peaches

4 firm but ripe peaches, halved and pitted
1/4 cup pure maple syrup
1/4 teaspoon Chinese five-spice powder
Seeds scraped from a vanilla bean or 1 tablespoon vanilla bean paste
Pinch of salt

Serving Options

Yogurt, greek or regular, plain or vanilla (I use this one), or fresh ricotta

Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.

To make the sesame oats, in a large bowl, stir together the maple syrup, brown sugar, olive oil, water, and salt.  Fold the oats, almonds, and sesame seeds into the syrup mixture until coated.  Pour oat mixture onto parchment lined baking sheet and spread in an even layer.  Bake until the oats are golden and lightly toasted, 15 to 20 minutes, turning the pan once, and stirring occasionally to ensure even toasting of the oats.  Cool on baking sheet for at least 20 minutes before serving.  Once the oat mixture is cool, transfer to an airtight container.

To make the peaches, preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.  Arrange the peaches on the pan, cut side up, with spaces between each.  If the peaches are too cozy they will steam, not roast.

In a small bowl, mix together the maple syrup, five-spice powder, vanilla bean seeds, and a pinch of salt.  Brush the peaches with about half the mixture-let some collect in the hollow left by the pit, but don't drown the flesh.  Place pan in the hot oven.  Bake the peaches until they look soft, juicy, and singed at the skin, 20 to 25 minutes.  Remove the fruit from the oven and let cool for a few minutes before serving with yogurt, a handful of sesame oats, and a spoonful of spiced maple syrup. 

(The next day I ate a leftover cold peach with yogurt and oats and it was still delicious.)

Recipe from the beautiful and mouthwatering cookbook Seven Spoons

Death By Chocolate Granola

Oh my! Oh my! I am in big trouble!  This chocolate granola is insanely good, insanely chocolatey, and I can't stop eating it!  I spied this recipe on Pinch of Yum last week and knew I had to make it and eat it soon.  I've made chocolate granola before and loved it, but the chocolate chips, coarse salt and sugar sprinkled on after baking in this recipe had me sold. (I'm a sucker for a sprinkling of good coarse salt.)  Be warned that this granola is extremely addicting!  (Tonight after my kids go to bed I'm going to fill one of my glass jars up with this granola and ice cold milk and plant myself on the couch and watch The Voice.)

 

 

Death By Chocolate Granola

 

3 cups rolled oats

1 1/4 cup sliced raw almonds

1 cup unsweetened flaked coconut

1/2 cup cocoa powder

1/4 teaspoon espresso powder (optional)

1 teaspoon kosher salt

2/3 cup melted coconut oil

1/3 cup plus 1 tablespoon pure maple syrup

1 teaspoon vanilla

1 cup chocolate chips

3 tablespoons turbinado sugar

Coarse sea salt (Fleur de sel or Maldon are my favorites)

 

Preheat oven to 250 degrees F.

 

In a medium bowl combine oats, almonds, coconut, cocoa powder, and espresso powder.

 

Whisk the coconut oil, maple syrup, and vanilla together.  Pour over the oat mixture and stir to combine.  Spread the granola on a large baking sheeting in an even layer.

 

Bake for 50 minutes without stirring (no stirring=better clusters).  Rotate the pan halfway through baking.  After 50 minutes, sprinkle the cup of chocolate chips over the top of the granola and return to the oven for 5-10 minutes until the chocolate chips are soft and melty. 

 

Remove granola from oven and sprinkle with turbinado sugar and coarse salt to taste.  The sugar and salt should stick to the melty chocolate chips. Mmmmm!

 

Let the granola cool for 1-2 hours (It was during this cooling process that I couldn't not stop snacking).  Gently scoop the granola into an air tight container and try not to consume in one day.

 

Recipe slightly adapted from Pinch of Yum 

Chocolate-Mint Cashew Milk

My kiddies (husband) gave me a Vitamix for Christmas last year (2013) and it has been the gift that keeps on giving.  Oh I love my Vitamix!  It wasn't too long after I received it that I started trying my hand at making nut milks.  Cashew milk happens to be my favorite because of the whole not having to strain it ordeal.  Making cashew milk is quick (besides the soaking part) and easy and I love that all those soaked cashew pieces just blend right up into deliciousness that doesn't have to be strained in a nut milk bag.  (Did you know that a nut milk bag even existed because I didn't until I embarked on this nut milk adventure?)  Amen to no straining!  For the past few months I've been on a chocolate cashew milk kick that I just can't seem to quit.  I love having a jar of it tucked back in the coldest part of my fridge and sometimes when I get it out to take a swig, I have to stop myself from guzzling it down until it's gone.  Portion control right??  But sometimes it just tastes too good to stop!  Lately I've been adding a bit of mint extract to it and my kids seem to love it best this way and while I'm more of a straight up chocolate kind of gal, I do like the hint of mint to shake things up a bit.

Chocolate Mint Cashew Milk

1 cup raw cashew pieces

4 cups of water (plus more for soaking)
4 large pitted dates
3 tablespoons Dutch cocoa powder
1/4-1/2 teaspoon mint extract (optional)
1/4 teaspoon kosher salt

Soak cashews in water for at least 4 hours or overnight.  Drain cashews in fine mesh strainer and rinse well.  To a blender add the cashews, 2 cups of water, dates, cocoa powder, mint extract, and salt.  Start on a low setting and increase to high.  Blend until cashews are completely pulverized.  Blend in an additional 2 cups of water.  Pour into jars and refrigerate until cold.  Give a good shake before drinking. 

*This is the way I like it, but you can add more or less dates, chocolate, and/or salt to make it taste just how you want it to.

 

*I also like pouring the milk into 8-ounce jars with lids to make them the perfect individual sized portions for an afternoon snack or to grab and go if you're in a hurry, but still want a healthy and delicious snack.

Whole-Grain Gingerbread

Yesterday I took Noah to the orthodontist.  His appointment was at lunch time and so while he was having his braces tightened, I made my way up the street to Kneaders Bakery to grab a sandwich for lunch.  I sat in my car eating my sandwich and listening to a podcast while I waited for him to emerge with his new and improved bright blue rubber bands wrapped around those little silver brackets. 

I made the decision to only eat half of my sandwich and to save the rest for lunch the next day (which was today and not the wisest decision).  My leftover sandwich was not quite the sandwich it was yesterday.  It was really quite a sad and dried out sandwich and I'm not sure why I decided to finish it.  It unfortunately left me feeling like I needed something more and that something more was Megan Gordon's whole-grain gingerbread. I could not get that gingerbread out of my head and so between showering and having to leave to help in Stella's class, I whipped that gingerbread up in record time.  It came out of the oven just as I had to walk out the door.  To be honest, while I was helping in Stella's class all I could think about was gingerbread, gingerbread, gingerbread. 

 

Whole-Grain Gingerbread

 

3/4 cup whole-wheat flour

1 cup spelt flour

1/2 cup brown sugar

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/4 teaspoons ground ginger

1/4 teaspoon cloves

1/2 teaspoon cinnamon

Zest from 1 large orange

1/4 teaspoon freshly ground black pepper

8 tablespoons butter, plus more for greasing the pan

1/2 cup unsulfured molasses

3 tablespoons honey

1/2 cup whole milk

1/4 cup plain whole-milk yogurt

1 large egg, beaten

 

Preheat oven to 350 degrees.  Butter and flour an 8-inch square pan.

 

In a large bowl, whisk together the flours, sugar, baking soda, salt, ginger, cloves, cinnamon, orange zest, and pepper.

 

In a small saucepan over medium-low heat, melt the butter.  Add the molasses and honey and heat while stirring until the mixture is combined and just warm.  Pour into the flour mixture and stir until just combined.  Add the milk, yogurt and beaten egg and whisk together until combined.

 

Pour the batter into the prepared pan and bake until the edges pull away from the pan slightly and a toothpick inserted into the center comes out clean, 35-40 minutes.  Let the gingerbread cool completely in the pan before removing.  Give it a good dusting of powdered sugar and serve.

 

Recipe adapted from Megan Gordon's Whole-Grain Mornings

Chocolate-Drizzled Oatmeal Shortbread

As I walked out the door this morning to take Stella to gymnastics, I grabbed two cookbooks.  (I use the term gymnastics very loosely.  It's more like playing on gymnastics equipment, mats, and a very long trampoline.  She loves it.)  It's nice to have something to do, like browsing through cookbooks, while Stella is hanging upside down from a bar, doing somersaults down wedge mats or bouncing up and down on a trampoline.  I also brought with me a few small pieces of cardstock to write down some of the recipes I would like to try and any ingredients that I may not have a home.  As I was browsing the pages of The Sprouted Kitchen, the women next to me asked me what cookbook I was reading.  I happily showed her the cover and shared my excitement for some of the recipes that I have already tried.  She seemed interested and wrote down the name of the cookbook and blog on a piece of paper and stuck it in her purse.   (Hopefully her purse isn't anything like mine which often resembles a deep abyss filled with receipts, grocery lists, change and half pieces of Extra gum that taste like pennies.  If it is, she may never find that piece of paper again.)  On the top of my "to make" list, were these cookies.  I had all the ingredients at home and with words like dark chocolate and flaked sea salt, not much convincing was needed.

Chocolate-Drizzled Oatmeal Shortbread 

From The Sprouted Kitchen: A Tastier Take on Whole Foods

1 1/2 cups old-fashioned rolled oats
1/2 cup unsalted butter, room temperature
1/2 cup turbinado sugar
2 teaspoons pure vanilla extract
1 egg
3/4 cup unbleached all-purpose or rice flour
1/4 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
2 1/2 ounces dark chocolate, chopped
Flaked sea salt, such as Maldon, for garnish (optional)

In a food processor, pulse the oats to create coarse flour.  You want a bit of texture to remain, not pureed until it is completely smooth.  Set aside.

In the food processor or using a bowl and wooden spoon, cream the butter and sugar together.  Add the vanilla and egg and mix again.  Add the oat flour, all-purpose flour, salt, and nutmeg and pulse a few times to combine, scraping down the sides of the food processor or your bowl as necessary.  The dough will be fairly tacky.

Using your hands, roll the dough into a uniform log about 3 inches in diameter.  If you like, sprinkle a handful of rolled oats and a few tablespoons of turbinado sugar on your work surface and roll the log in the mixture to create a crust.  Roll the log up in plastic wrap or parchment paper and chill in the fridge for at least 1 hour, and preferably two.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Working quickly, slice the log into 1/2-inch coins and spread them on the baking sheet 2 inches apart.  Bake until the edges just begin to brown, 14 to 16 minutes.  Transfer the cookies to a wire rack.

Melt the chocolate in a heatproof glass bowl over a pot of simmering water, being careful not to let the bottom of the bowl touch the water.  Arrange the piece of parchment you used for cooking the cookies under the wire rack for easy cleanup.  Drizzle the melted chocolate on the tops of the cookies in a zig-zag motion.  Sprinkle a bit of flaked salt on the top of each cookie.  The chocolate will firm up in about 15 to 20 minutes. Store the cookies in an airtight container for up to a week.

Banana Buckwheat Chocolate Chip Muffins

We like bananas around this house of mine, but we each have our own personal preference on the degree of ripeness that one should eat a banana.  I like a banana that still has a little green at the top.  Todd likes them like me, but doesn't mind eating a banana that is nearing the speckle stage.  Noah on the other hand, thinks that a banana that has a little green on it is gross and prefers a speckled banana because it's sweeter (I think it's just more mushy).  Preston only likes a banana in the actual banana form.  Sadly, he doesn't enjoy them in baked goods and Stella likes a banana one day and the next she doesn't.   One thing I know for sure about all of us (with the exception of Preston), once the banana is dotted with brown spots; we all can enjoy them in the form of a smoothie or a baked good of some sort.  On Saturday morning, I was browsing Instagram when I came across a picture of a muffin tin filled with banana buckwheat muffins that looked lovely and very tasty.  I glanced at my counter and there sat three brown speckled bananas calling out to be made into muffins.  I don't know if the deliciousness of these muffins was due to the fact that they gave me an excuse to eat chocolate for breakfast (they are filled with chocolate chips) or simply because they really are that dang good, but for whatever reason, I thought these muffins were amazing. 

Banana Buckwheat Chocolate Chip Muffins

3 ripe bananas
1/3 cup butter, melted
1 cup light brown sugar
1 egg
2 tablespoons milk
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of cloves
3/4 cup all-purpose flour
3/4 cup buckwheat flour
1 1/2 cups dark chocolate chips
Dark brown sugar
Toasted walnuts, roughly chopped

Preheat oven to 350 degrees F.  Line muffin tin with liners (I made 18 muffins); set aside.  Mash the bananas in a large bowl, add butter and stir to combine.  Mix in brown sugar, egg, milk and spices.  Next, add the baking soda, salt and flour and beat until just incorporated.  Stir in chocolate chips.  Distribute batter evenly into muffin liners (I use a spring loaded ice cream scoop).  Sprinkle the top of each muffin with a teaspoon or two of dark brown sugar, toasted walnuts and a sprinkle of coarse sea salt.  Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.  Eat warm with butter.  Heaven!

Recipe slightly adapted from Reclaiming Provincial