i'd rather be baking

Hi friends! We just returned from a lovely long weekend at home, where we watched my “little” sister graduate from high school. Time flies when you’re having fun, or something like that.

But before we left, I baked some ridiculous cookies. I found this dark chocolate bark with cherries and hazelnuts at Whole Foods, and I really couldn’t leave it there. It was calling me. So I chopped it up and made cookies.

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Early this week I had a brilliant idea for lightening my favorite brownie recipe. I was fairly convinced that a healthier brownie couldn’t be this easy and still taste good, but somehow, it was. I then proceeded to badly strain a muscle in my back and felt extremely grateful to have this snack/dessert/breakfast on hand without having to bake again for a few days. Because I certainly can’t last without goodies in the house. Heaven forbid.

I baked them in cupcake papers, intending for Ryan to take them to work as usual, but these are too good, and so much healthier than the original recipe that I just had to keep them. I froze a few and have happily nibbled on the rest all week.

And the great thing about these cupcake-sized brownies is that they’re already portioned out. And guess what? I cut the butter involved by nearly two-thirds and they’re still rich, delicious, and pretty indulgent-tasting. Can a girl ask for much more than that? I think not.

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One thing I’m loving about Utah is the abundance of cheap, beautiful produce. Recently this has meant apples (especially my favorite, Granny Smiths!) at prices I haven’t seen since last October. I’m not sure what the cause of this bounty is, but I’m not complaining.

I know what you must be thinking: it’s March, nearly April. Who cares about apples right now? And don’t we all have bathing suits to fit into soon, anyhow? Let me tell you: you need this bread.

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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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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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