Good Morning!

It has been quite a while since I have posted a Sunday Breakfast entry – June of last year to be exact!  Yikes!  I’ve been a little dull lately eating my usual breakfast (egg whites with spinach or broccoli) and wanted to add another option to the mix. You know I love a good granola (see here, here and here for some favorites) so when I saw the title of this recipe, I knew I wanted to try it.

bourbon butter pecan granola

This granola has really great flavor – the sweetness of the honey and syrup with the toasted pecans is terrific! Crunchy and light in texture, this has been great sprinkled atop vanilla yogurt.

The original recipe says to bake for 35-40 minutes, but I was watching like a hawk (after burning the last bunch of granola I attempted :( ) and saw it was done after about 20-25 minutes, so just check it at about the 20 minute mark to gauge how much time you have left.  Granola goes from brown to burnt in a blink…Trust me on this.

Have a wonderful rest of your weekend!

Bourbon Butter Pecan Granola

3/4 cup chopped raw pecans

2 Tbsp. unsalted butter, melted

1/4 tsp. salt

3 cups old-fashioned rolled oats

1/3 cup pure maple syrup

1/3 cup honey

1/3 cup bourbon whiskey

1.  Preheat oven to 325 degrees.  Line a rimmed cookie sheet with parchment paper.

2.  In a small bowl, combine pecans, butter, and salt; set aside.

3.  In a large mixing bowl combine oats, syrup, honey, and bourbon and mix until thoroughly combined.

3.  Add pecan mixture to oats and stir to combine.

4.  Press evenly onto the prepared cookie sheet.

5.  Bake for 25-30 minutes, stirring once in the middle of baking time.  (Check after about 20 minutes to ensure the granola is not too brown.)

6.  Let cool completely in pan on cooling rack.  Store in an airtight container.

Source:  Adapted from A Local Choice

I made a list of goals for myself last year and have to say, honestly, that I did just okay in accomplishing them.  Many of them just didn’t happen and I am actually fine with that.  I had lots of fun with Cookbook Roulette, and the newspaper/magazine monthly challenge.   I explored lots of recipes that I wouldn’t have tried without that goal.

I’ve decided to keep the big goals from last year (making caramels, macarons, flooded-icing cookies), but eliminate the cookbook/magazine/newspaper goals and instead tackle this:


I am a paper girl, always have been, always will.  I have a paper calendar/agenda (loving this one so far this year!), a paper journal, and make lists endlessly on paper.  It only makes sense that all my recipes are on 5″ x 8″ index cards so that I can write my notes and file them away.  I have three boxes of recipes that I’ve tried over the years all filed and organized.  What you see above are the index cards of the recipes I haven’t tried yet – things I want to tackle, things that sounded good, or things I was going to make and then ran out of time or got distracted…

I won’t tell you how many there are (I did count them though, because I was curious) but I’ve decided to focus on these cards as one of my 2015 goals = Start making the recipes and make a dent in the stacks!

So how did I do with my “card game” in January?

I made this Hoppin’ John Salad for my Good Luck on New Year’s Day

Hoppin John Salad


I also made:

 Spinach Artichoke Pizza – good, not great

Hoisin-Glazed Salmon – super easy and we really liked!

Parmesan Chicken and Rice – I made this for the girls and Miss E didn’t love.  D and Miss F did, though, I liked the rice part that I tasted.  This is a good “weeknight dinner” option…

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel – great flavor and one of my first times cooking with fennel

Lemon Cupcakes with Lemon Cream Cheese Frosting

Lemon Cupcakes

Tart and lemony and the frosting is to die…

Autumn Squash Soup with Orange Zest and Nutmeg – Healthy and simple soup (the hardest part is peeling the butternut squash!)

Stovetop Cinnamon Vanilla Granola – I totally burned this.  Scorched.  Into the garbage it went…

Mexican Quinoa – Fantastic flavor, healthy, and easy prep.  A keeper for sure! In fact, I might make this again for dinner tomorrow…

Spring Green Smoothie

Fettuccine with Pumpkin Cream Sauce – meh.

Iced Oatmeal Cookies and Banana Pudding Parfaits – yummo.

13 cards filed away, about 2,000 more to go!  Baby steps…

Happy Valentine’s Day

Max&Chloe rose gold love ring

Max and Chloe Rose Gold Love Ring

Hate Valentine’s Day.

Love this ring.


Iced Oatmeal Cookies

Saturday night we were invited to dinner and I was volunteered to make dessert – a task I happily accept at all times!  Since the menu involved BBQ pulled chicken sandwiches (which I am told were delicious!), cole slaw, etc., I decided to do a little “Americana” theme with dessert.  We were 11 total for dinner (+ 2 Misses who ate earlier but were definitely in for dessert!), so I chose a variety of smaller, easy treats from which to choose.  The offerings were:  Banana Pudding Parfaits, fresh strawberries and cherries served alongside Honey-Berry Dip and Rum-Sugar Cream, and these yummy Iced Oatmeal Cookies.

Iced Oatmeal Cookies

Delicious soft oatmeal cookies with a sweet glaze on top.  So simple and so good. These were the only six leftover from dinner and they disappeared soon after.  I went a little heavy-handed with the icing because, well, it’s icing!  Check out the photos from the sources listed below and see the more delicate versions.  :)

Iced Oatmeal Cookies

Yield: about 22 cookies

For the Dough:
1 cup old-fashioned oats

1 cup all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. kosher salt

1/2 tsp. ground cinnamon

1/4 tsp. grated nutmeg

8 Tbsp. (1 stick) unsalted butter, at room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp. vanilla extract

For the Icing: 
1 1/2 cups confectioners’ sugar

2 Tbsp. milk, plus more as needed

1/2 tsp. vanilla extract

To Make the Cookies:
1.  Preheat the oven to 350 degrees and line two baking sheets with parchment paper (or silicone baking mats).

2.  Process the oats in a food processor until just coarsely ground, about 10 brief pulses.

3.  Combine the processed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl, whisking to blend.

4.  In the bowl of an electric mixer, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the egg and vanilla. With the mixer on low speed, stir in the dry ingredients just until incorporated.

5.  Scoop the dough into heaping 1 tablespoon portions onto the prepared baking sheets.  Space them at least 2 inches apart because they spread while baking.

6.  Bake for about 10 minutes, rotating the sheets halfway through the baking time, just until set and light golden brown.  Remove from oven and let cool on the baking sheets for two to three minutes. Transfer cookies to a wire rack to cool completely.

To Make the Icing:
1.  Combine the confectioners’ sugar, milk, and vanilla in a medium mixing bowl. Whisk to blend until smooth.  Add additional milk or sugar as needed to adjust the consistency – the glaze should be fairly thick, not runny.

2.  Dip the tops of each cookie into the glaze, just enough to cover most of the top but not so much that it fills all the nooks and crannies, letting the excess drip off.  Return cookies to the cooling rack and let sit until the glaze has set.

3.  Store in an airtight container or in the refrigerator.

Source:  Annie’s Eats, who cites Saving Room for Dessert 

Bonjour! Most of you may know me! I am Miss F, K’s daughter. This is first time blogging! Also, this is the first cook-book review! :) I speak French, so naturally, I LOVE French food! Okay, maybe not the escargots (snails)! Anyway, if you like food Français, you gotta love this French cookbook!


It’s called Cool French Cooking. It is a simple, but tasty, cookbook for kids. They show you natural French ingredients, and cooking techniques. There is a pronunciation guide for those who don’t speak French. You’ve got the tool box with all its tools! And the best French food! (They are kid tested!)

I’ve made the Quiche Lorraine. It’s a breakfast, lunch, and dinner meal! It has bacon (sorry Mama!), eggs, and cheese, all in a pie shell! You will most likely like these dishes. The recipes included are…

  • Great Green Beans from Provence (sautéed green beans with sautéed onions, herbs and garlic, and tomatoes)
  • Perfect Pommes Anna (Roasted potatoes with butter :p)
  • Superb Salad Niçoise (Salad loaded with veggies, eggs, and more protein)
  • Fun French Onion Soup
  • Classic Croque Monsieur
  • Lovely Quiche Lorraine
  • Savory Roast Chicken
  • Very Berry Clafoutis

I would definitely rate this 5 starred! Check them out at your bookstore! They are a series called Cool World Cooking! See ya!

P.S.! C.Z., I expect to hear a response from you!!!



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