Tuesdays With Dorie ~ White Chocolate & Cherry Granola Cookies
Michelle of Bad Girl Baking has chosen Granola Grabbers for this weeks recipe. It was good to bake something totally different this week. Not that I haven't enjoyed the past recipes. I have. But it's always nice to have some homemade cookies around.
Dorie Greenspan's recipe, Granola Grabbers can be found on page 82 of her book, "Baking: From My Home To Yours", or you can click on over to Michelle's blog to get it there.
Just simple ingredients
Milk & Cookies!
John had no idea Granola Cookies were on the menu until he got home and saw the stack warm out of my Easy-Bake-Oven. Boy, did that put a smile on his face! I knew what was coming next as he asked me, "Did you remember to get milk today?" Guys with Milk & Cookies! Do they ever grow up?
Bear Naked Granola
The recipe was easy and straightforward, giving us the choice to either make our own granola or use store bought granola. Since I only have one small rack in my EB-Oven, I decided to buy a bag of America's biggest granola sweethearts - Bear Naked Granola! This huge granola company was started by Brendan Synnott and Kelly Flatley - two middle school friends - who met in 1990 at the ages of 11 in Darien Connecticut. Fast forward to 2002 and they meet again after Kelly starts making granola in her parents kitchen. Brendan joins her and the rest is history! You can read the rest of their awesome story here!
Look! A Ladybug came to visit! Can you see her?
We moved from NH to Pennsylvania way back in 1993 for a 2 1/2 month stint.We needed a change, but knew we'd never give up the foodie life after many years of commercial baking. We moved two HUGE trucks full of all our stuff AND our baking equipment - convection oven, 30 quart mixer, 20 quart mixer, 10 burner range with two ovens, proof boxes, pie press, stainless steel tables, you get the picture! We had a feeling that if anything happened to the job market, we could always fall right back into baking. And we did!
Honeymoon Kitchens Granola is Born!
The first thing we did was to make the granola I had been making since I was 19, some hmmmm years ago! It was made with honey and the best ingredients money could buy. If we could afford organic, that's what we used. We called the business "HONEYMOON KITCHENS" because we made everything with honey and we baked by the light of the moon...sometimes way into the night! John and our son John made the granola by the mega-pounds. We made so much that we had standing racks, 20 trays deep, chock full of 18"x24" size sheet trays of Honey Raisin Nut Granola. Then I made the granola into Granola Bars. We packaged them and sold them in many health food stores around the area. When we moved to Vermont in 1996, we again moved all our commercial equipment with us and started selling again to health food stores from Middlebury to Burlington and beyond. To this day, our 30 year old son John still makes large batches of granola by the sheet full.
Honey Raisin Nut Granola & Suite101.com
My original Honey Raisin & Nut Granola recipe can be found here, at Suite101.com. I'm sending you there for it because they have the electronic rights to the recipe for now. I'm under contract with them and it's a copyrighted recipe. When you get there, feel free to use the recipe and go to the bottom of the page and hit the "print article" button. When you're done with that, click to an earlier post of mine that goes on and on about my Honeymoon Kitchens Granola, then shoot on over to Stampin' Mama (that's my daughter, Erika) for a really easy and creative way to use the granola and make it into an awesome Trail Mix complete with M & M's! Then, if you're a stamper or paper crafter, she'll show you how to make a real groovy, crunchy-granola, tree-hugging package to gift it in! Your friends will love you!
What I Did Differently:
So, to finish up, I made these cookies with sliced almonds (instead of peanuts), dried cherries (instead of raisins) and Ghirardelli white chocolate chips. I think Dorie's oven temperature is too high for these cookies, so I turned it down to 350 and it worked out perfectly. The secret to getting perfectly shaped and uniform cookies, is to use a spring-loaded cookie scoop (some people call it an ice cream scoop). Either way, your cookies will come out looking totally round and professional looking!
So, here's your To-Do list:
- Enter my cookbook give-away for Pizza On The Grill by midnight 8/19 EST.
- Check out Michelle's blog for the Granola Grabbers recipe, or page 82 in Dorie's book.
- Click on the link for Bear Naked Granola to read Kelly & Brandon's rise to fame story.
- Check out my Suite101 link for Honeymoon Kitchen's Honey Raisin & Nut Granola.
- Read my earlier post about Erika and my Bake It, Make It & Take It projects.
- Shoot over to Stampin' Mama's blog for Trail Mix ideas and also for her How-To packaging directions.
- And last but not least, check out Tuesdays With Dorie for more TWD baker's blogroll!
- Get back to me and let me know what you think of my granola and Erika's Trail Mix, K?