Ultimate Chocolate Almond Granola

A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
Ultimate Chocolate Almond Granola
Print Recipe
    Servings Prep Time
    10 cups 25 minutes
    Cook Time Passive Time
    50-55 minutes 2 hours
    Servings Prep Time
    10 cups 25 minutes
    Cook Time Passive Time
    50-55 minutes 2 hours
    A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
    Ultimate Chocolate Almond Granola
    Print Recipe
      Servings Prep Time
      10 cups 25 minutes
      Cook Time Passive Time
      50-55 minutes 2 hours
      Servings Prep Time
      10 cups 25 minutes
      Cook Time Passive Time
      50-55 minutes 2 hours
      Instructions
      1. Preheat oven to 275℉.
      2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
      3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
      4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
      5. Spread out evenly onto a large baking sheet.
      6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
      7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
      8. Store granola in an airtight container at room temperature or freeze for up to a month.
      Recipe Notes

      I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.

      Irish Cream Cupcakes

      A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
      Irish Cream Cupcakes
      Print Recipe
        Servings Prep Time
        24 cupcakes 60 minutes
        Cook Time Passive Time
        16-18 minutes 4+ hours
        Servings Prep Time
        24 cupcakes 60 minutes
        Cook Time Passive Time
        16-18 minutes 4+ hours
        A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
        Irish Cream Cupcakes
        Print Recipe
          Servings Prep Time
          24 cupcakes 60 minutes
          Cook Time Passive Time
          16-18 minutes 4+ hours
          Servings Prep Time
          24 cupcakes 60 minutes
          Cook Time Passive Time
          16-18 minutes 4+ hours
          Ingredients
          White Chocolate Ganache
          Chocolate Cupcakes
          Servings: cupcakes
          Instructions
          White Chocolate Ganache
          1. Heat cream and Irish cream in a small pot until just at a simmer.
          2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
          3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
          Chocolate Cupcakes
          1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
          2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
          3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
          4. Frost with white chocolate ganache frosting.

          Chocolate Ganache Sandwich Cookies

          Chocolate Ganache Sandwich Cookies
          Print Recipe
            Servings Prep Time
            30 Cookies 60-70 minutes
            Cook Time Passive Time
            7-8 minutes per tray 3-24 hours
            Servings Prep Time
            30 Cookies 60-70 minutes
            Cook Time Passive Time
            7-8 minutes per tray 3-24 hours
            Chocolate Ganache Sandwich Cookies
            Print Recipe
              Servings Prep Time
              30 Cookies 60-70 minutes
              Cook Time Passive Time
              7-8 minutes per tray 3-24 hours
              Servings Prep Time
              30 Cookies 60-70 minutes
              Cook Time Passive Time
              7-8 minutes per tray 3-24 hours
              Ingredients
              Servings: Cookies
              Instructions
              1. Sift together flour, cocoa, baking powder and salt. Set aside.
              2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
              3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
              4. Add dry ingredients to butter mixture and blend together until just incorporated.
              5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
              6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
              7. Preheat oven to 350℉ and line baking trays with parchment.
              8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
              9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
              10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
              11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
              12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
              13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
              Recipe Notes

              -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

              -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

              -I re-rolled the dough 3 times with no ill effect to the final cookie.

              -Cookies are slightly crisp but soften when sandwiched together with the ganache.

              -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

              -The cookie wafers can be made in advance and frozen until ready to assemble.

              -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

              Chocolate Chip Banana Muffins


              Chocolate Chip Banana Muffins
              Print Recipe
                Servings Prep Time
                14 Muffins 25 minutes
                Cook Time
                18-20 minutes
                Servings Prep Time
                14 Muffins 25 minutes
                Cook Time
                18-20 minutes
                Chocolate Chip Banana Muffins
                Print Recipe
                  Servings Prep Time
                  14 Muffins 25 minutes
                  Cook Time
                  18-20 minutes
                  Servings Prep Time
                  14 Muffins 25 minutes
                  Cook Time
                  18-20 minutes
                  Ingredients
                  Servings: Muffins
                  Instructions
                  1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
                  2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
                  3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
                  4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
                  5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
                  Recipe Notes

                  Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

                  Multigrain Pumpernickel Rye Bread


                  Multigrain Pumpernickel Rye Bread
                  Print Recipe
                    Servings Prep Time
                    1 large loaf 30 minutes
                    Cook Time Passive Time
                    30 minutes 1 1/2-2 hours
                    Servings Prep Time
                    1 large loaf 30 minutes
                    Cook Time Passive Time
                    30 minutes 1 1/2-2 hours
                    Multigrain Pumpernickel Rye Bread
                    Print Recipe
                      Servings Prep Time
                      1 large loaf 30 minutes
                      Cook Time Passive Time
                      30 minutes 1 1/2-2 hours
                      Servings Prep Time
                      1 large loaf 30 minutes
                      Cook Time Passive Time
                      30 minutes 1 1/2-2 hours
                      Ingredients
                      Servings: large loaf
                      Instructions
                      1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
                      2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
                      3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
                      4. Preheat oven to 375℉
                      5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.