If given the task, I’m really not sure I could calculate (or even guess) the number of granola bars I’ve consumed in the past ten years or so. Please don’t make me do it. Math has never been my favorite way to spend my time. And if you add in the handfuls of homemade granola I’ve snacked on just in the last five or so years, forget about it. The mind boggles. Let’s just say granola of some sort is pretty much a constant in our house.

Or at least it was until recently. There are reasons why we love it so much — it’s delicious, filling, and if selected/created properly, can be pretty healthy. These same reasons can make the store-bought varieties expensive. We don’t like that. We’d much rather spend that money on things like new shoes and dinners out. Four dollars here and there adds up. Just saying.

This is why every time I read a decent-looking granola recipe, I’m intrigued, despite the fact that I already have a perfectly good one that I’ve been making for years (and will share eventually, don’t worry). It’s simple, no-fail, and delicious, but yet I’m not satisfied. I know there must be other great granola recipes out there. Thankfully, I happen to be right (at least this once).

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When I was a kid, my mom never bought white bread. When I asked her why, she told me that white bread was full of preservatives and wasn’t good for you. I’ve never been a picky eater, so that was pretty much okay with me.

She hasn’t tried it yet (due to the whole living 1,500 miles away thing), but I feel fairly certain in saying that she’d approve of this white bread. Because the pesky things that keep us from buying that American classic are the main reason I like to bake my own bread in the first place: that string of ingredients you can’t pronounce, let alone identify. I like to limit the unnecessary chemicals in my life. I know, I’m weird.

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In my quest to understand and adapt to high-altitude baking, I’ve done a lot of research and the general consensus seems to be that this book is genius, and the all-knowing authority on the subject. I’m now a proud owner of The Book, and I couldn’t agree more.

That being said, it took me a couple of weeks to get up enough nerve to actually try one of the recipes. I know; being intimidated by a cookbook is lame, but I can’t help it. I’m afraid of what I still-don’t-entirely-understand. But apparently I’m getting the hang of things, which is always reassuring.

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I had every intention of posting this delightful little number nearly a week ago, when it would’ve been some use to you for last weekend’s festivities. Then the chaos that is Valentine’s week in a bakery happened, and well, I sort of forgot about everything else.

Nonetheless, these are every bit as delicious as their name suggests. I’ve had them earmarked in December’s Cooking Light since, well, December, and when I finally got around to making them I was not disappointed. And they provided the excuse to buy Nutella, which every other food blogger on earth seems to love, and which I now love  as well.

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February is my favorite month of the year, mostly because it’s home to both Valentine’s Day and my birthday in short succession, but partly because it seems to be one big excuse to eat chocolate. I mean really; chocolate is everywhere you look!

As the first of these holidays (and probably the only one you’re celebrating) draws near, you just might need a little something for your valentine. Or maybe your best friend, sister, bitter girlfriend, or office grouch. It doesn’t really matter.

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