I can’t believe it’s already Monday. I’m so bummed my mom is leaving today, I have had the best time with her here. Our Sunday was pretty low key around here. We made a great breakfast, watched a movie, went to the gym, and spent some time in the kitchen.
I did a mix-match workout at the gym which started with 10 minute speed intervals on the elliptical. After the elliptical I did a whole body strength workout on the TRK bands followed by 20 minutes on the stair-stepper and a 1 mile run around the track. I was feeling pretty sore after yesterdays long run, but the more I moved the better I felt.
I wanted to make cookies so my mom could take some of them to my grandparents. Most everyone in my family loves coffee and oatmeal raisin cookies so I tried to combine the two. I loosely followed Brown Eyed Baker’s Salted Espresso Oatmeal recipe but made a bunch of changes. Chocolate Chip Banana Espresso Oatmeal Cookies:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 tablespoons butter
- 1 6 oz Banana Chobani
- 1 ripe banana
- 2 eggs
- 3 1/4 cup old fashioned oats
- 1 1/2 cup chocolate chips
- 1/2 cup coconut
- 1/4 cup walnuts
Preheat oven to 350 F and gather your ingredients. In a large bowl cream together butter, sugars, and yogurt. Once it becomes creamy add in the banana and beat well. Next add in eggs one at a time, making sure to beat well after each addition. After wet ingredients are all mixed up add the flour, baking powder, salt, and espresso powder and mix with a wooden spoon. After the flour mixture is fully mixed add in the oats. After oats are fully mixed in add the chocolate chips, coconut, and walnuts. Once all the goodies have been stirred in place onto a baking sheet lined with tin foil, wax paper or sprayed with non stick spray. Be careful not to step on your dog who is patiently waiting for you to drop something for him. Maybe letting Bentley have the Chobani container after I used it in the beginning, he kept thinking there were more goodies in store for him. I did give him one of his Doodle Delights after I was finished making the cookies, I figured if he had to smell the cookies baking in the oven I would give him a dog friendly bite. Bake for 12-18 minutes until cookies just start to brown around the edges. Let cookies rest on baking sheet for a minute or two before removing to a cooling rack. Then plate and enjoy
one four with a hot cup of coffee. I thought the cookies were perfect, my mom said if she were to make them again she might use less espresso powder. While the cookies were baking we made some granola. Grandpa’s Granola:
- 1/4 cup canola oil
- 1 cup juice (used Whole Food’s Dynamo juice)
- 1 tablespoon molasses
- 3 cups old fashioned oats
- 1 cup ground multi grain (from whole foods bulk bin)
- 1/2 cup walnuts
- 1/4 dried dates
- 1/4 cup dried mixed berries (cherries, blueberries, cranberries)
- 1/2 cup coconut
To begin with heat the liquid ingredients over medium heat while mixing the oats, multi grain mix, walnuts, coconut and dates in a large bowl. Next add in the liquid mixture and stir until everything is lightly coated. Transfer to a baking pan sprayed with non stick cooking spray or covered in tinfoil making sure to pat down oats. Bake in oven at 350 F for 12 minutes, remove from oven stir and put back for an additional 12 minutes. Remove from oven, stir again and add in dried berries. Place back in the oven for an additional 10-15 minutes depending on how much liquid you added. This granola is great to eat with milk, on yogurt or to top oatmeal.
Greek yogurt, granola and a sliced apple is probably one of my favorite meatless dinners. This recipe makes a ton of granola and I am excited to send most of it to my grandpa as I know it’s his favorite
I hope you enjoyed your weekend and your Monday is off to a great start. Time for me to put my computer away and dig into my finance book, I have an exam Tuesday night.
What is your favorite cookie? Do you have any strange storage techniques?
My pantry is full of old pickle jars. I save them to store chocolate chips, coconut, nuts, lentils, wheat berries, pretzels. They seem to work well to keep foods fresh.