Got ripe bananas? You could make caramelized banana ice cream or you could bake some banana coconut cookie granola – or both; they pair very nicely. Inspired by an Anzac biscuit recipe I tested and enjoyed years ago, this cranola features all the ingredients of this Australian/New Zealander treat. And because it uses mashed ripe banana rather than egg in the cookie dough, it’s vegan friendly….
Hazelnut Cookie Granola
I bought some roasted hazelnuts a week ago to make a magic custard cake for Easter but ended up baking a lovely naked lemon cake instead. I’m fickle like that. So I dreamed up a new cookie granola flavor starring my unused filberts….
Orange Almond Cookie Granola
It was a good day. Not only did I get out of work a bit early for the Easter holiday, but I also received a call from one of my absolute favorite lifestyle brands. I’m trying not to get too excited because I don’t know what will come of the conversation, but the fact that the call even happened was extremely flattering – definitely a bright spot in the six weeks I’ve been blogging. (Has it only already been six weeks?)…
Brown Butter Pecan Cookie Granola
Some say everything is better with butter. I’d argue everything is better with brown butter. OK, well maybe not everything, but a lot of things (pasta, cake, cookies) are. This new cranola creation, inspired by the delicate and crisp pecan sandie, is no exception….
Carrot Cake Cookie Granola
It was an epic weekend for Two of a Kind. First, America’s Test Kitchen featured my photo of English muffin bread on Instagram and then Food52 regrammed my 12-kopeck Soviet sugar buns for pastry week. I’ll admit I was giddy. It was an unexpected PR push by two of my favorite cooking establishments….
Lemon Chia Seed Cookie Granola
All I want to do is bake, eat and blog about cranola, which certainly isn’t a good thing for the sustainability or readership of this blog. (Right?) I suppose I could have shared with you my attempt at Bon Appétit’s Ginger-Miso-Glazed Eggplant or The Noodle Guy’s (dang spicy) Dan Dan Noodles, which I made for dinner this past Saturday – but that idea went out the window as soon as I sampled my new cranola creation, inspired by the classic flavor combination of lemon and poppy seed….
