Here in the South it may be spring by the calendar year, but based on weather some may call it summer. We’ve already had a few days that hit 90 degrees Fahrenheit (32C). That means it’s time for frozen treats.
We have a couple sets of ice pop molds and the boys are always begging to use them. Now is the time of year when I say “yes” more often! There are so many different things you can put in your ice pops. Anything from pudding creations, fruit and yogurt, puréed fruit and juice, alcohol for the grown ups…
This time around I did one of the easiest possible combinations. It requires only two ingredients. Does it get any easier? I think not!
You might be questioning me already…just looking at the photo they don’t look like chocolate chip cookies. Chocolate chocolate chip maybe, but not regular chocolate chip cookies. There’s an easy explanation for that, these cookies are made with spelt flour. The problem was the name of the cookie was already long, adding the word spelt just didn’t sound right!
So what is spelt anyway? Simply put it is an ancient non wheat grain. Spelt flour does still have some gluten but is easier to digest than wheat flour. It also has a little more protein than wheat flour. It has a slightly sweet and nutty flavor, thus making it perfect for cookies with nuts.
I know what you’re thinking, another granola recipe?! Yes, another granola recipe. What can I say, we LOVE our granola. What isn’t to love, salty, sweet, crunchy, nutty, oat goodness.
The boys have been scavenging for snacks lately and then it dawned on me. We didn’t have granola. I try to keep it around since they eat it all the time, yet somehow life got busy and we haven’t had any for a while. It was time to make a new flavor combining my beloved dark chocolate gingerbread granola and the boys’ favorite vanilla almond granola.
In our house granola is good any time of the day. It all starts at breakfast, either plain or with yogurt and fruit. Then for Sean’s second breakfast. Ya know, after big brothers have left for school and he’s hungry again before he goes to school.
My favorite bakery up in Brevard, North Carolina has the best goodies anywhere I’ve been in the southeastern United States. For some reason bakeries around here are just lacking or specialize in the traditional American super sweet treats like heavily frosted cakes, cupcakes and cookies.
Well Bracken Mountain Bakery has excellent scones. I’m not talking about a Starbuck’s scone that is sweet with sweet icing on top. I’m talking a traditional scone that has a hint of sweetness. I can’t pick a favorite flavor there since they are all so delicious, but since I had bananas in the freezer I decided it was time to attempt recreating the banana chocolate chunk scone.
It certainly has been an interesting month in our kitchen this past month. The month began with surgery recovery. Then I had my diverticulitis flare up which meant a restricted diet, leaving me craving my fruits and veggies. Let’s just say there wasn’t much fun cooking going on for a while! Then came spring break and the boys being home, plus we went out of town for several days. Despite that and all our other madness we managed to enjoy ourselves.
In my kitchen we have some new semolina flours. I am using them for my sourdough breads and also in my pizza dough.