Happy Days

For many months I’ve been craving granola, but due to the craters left in my mouth from having my wisdom teeth removed, I refrained from eating any. But now they are finally closed up and having my yummy crunchy favorite food is back on the menu.

•  3 Cups rolled oats
• 3/4 Cup shredded coconut
• 3/4 Cup raw cashew pieces
• 1/2 Cup  raw filberts, chopped
• 1/2 Cup raw sunflower seeds
• 1/4 Cup raw pumpkin seeds
• 1 Heaping tablespoon brown flax seeds
• 1/4 Cup packed dark brown sugar
• 1/4 Cup oil
• 1/4 + 2 Tablespoons maple syrup (the darker the better)
• 1/2 Teaspoon salt

Mix all the dry ingredients and the brown sugar together until thoroughly incorporated, then add the liquids. If more liquid is needed then drizzle on more oil. The oil, nut, and seed choices are all your own to change. Spread mixture onto two large cookie sheets (with a lip) lined with parchment paper. Bake in 350F oven for 15 minutes. Take out the sheets and mix up the granola and put back in oven for another 10-15 minutes, depending on how brown the granola looks. It should be golden brown, but not too dark. The final time may need to be adjusted depending upon your oven. For some light creamy flavor, add a teaspoon of vanilla to the oil before pouring over the mix.

Let cool and then put in airtight container. Should last for several weeks.

Cherry ice cream

Oh goodness, I’m becoming a morning person. This weekend I’ve woken up before 9 am, which though may not be too surprising to some, is quite astonishing to me. I’ve always relished in sleeping in late and lounging about in the most awful way before attempting to do anything on a day off. But having a job now where I’m up and going so early each week day has trained me and my sleep cycle. I’m almost fearful of going back to the old schedule when school starts up again and my hours change to later ones. We shall see.

It’s been so long since I’ve made ice cream! I was starting to feel bad for neglecting my beloved ice cream machine. Ideas for ice creams have now been plaguing me lately and I should write some of them down before I forget. Though I’m not overly fond of pumpkin ice cream for being too sweet, I’ve a hankering to try an espresso pumpkin ice cream – perhaps with chocolate chunks. I also need to work on a chai recipe I meant to do last autumn, but never got around to. Oh dear, the heat has me thinking of autumn-y things already.

Cherries have been on sale everywhere lately and I bought a large bag of them. But then I felt bad because Zach couldn’t have them (his allergy prevents him from having so many good fruits) so I decided to make cherry ice cream so he could taste them too – in a way.

Cherry ice cream:

1 pint heavy cream

4 egg yolks

1/2 cup sugar

1 1/2 cups cherries

Pit the cherries and put them in a food processor to puree. Heat the cream. Meanwhile, beat the egg yolks and sugar until light in color and ribbony. Temper the egg mix into the warm cream and add cherry puree. Heat mixture until  165F/ 70C and mixture is thick, coating the back of a wooden spoon. Strain mixture and place in fridge until cooled down (preferably overnight), then put in ice cream maker per manufacturer instructions.

The flavor is very creamy and light. I kinda wish the cherry flavor was a bit stronger, but I supposed I’d have to use some sort of natural flavoring for that, or maybe more cherries next time.