Apricot Granola

Sweet and salty and crunchy make the perfect snack. Plus dried apricots are just the best. 

This also makes are really great present wrapped up in a jar. 

"Tutti Fruitti" Little Richard 

Adapted from One Girl Cookies

Ingredients

• 4 1/2 cups old-fashioned rolled oats

• 1 cup slivered almonds

• 1/2 cup unsalted sunflower seeds

• 3/4 cup unsweetened shredded coconut

• 1/2 teaspoon table salt

• 1/2 cup honey

• 1/4 cup canola oil

• 1 1/2 teaspoons vanilla extract

• 3/4 cup dried apricots, chopped

Directions:

Preheat the oven to 350 degrees. Spread the oats out on two baking sheets, and toast them in the oven for 14 minutes. Then transfer them to a very large bowl and let them cool.
On a baking sheet, toast each of the following ingredients separately: the almonds for 10 minutes, the sunflower seeds for 8 minutes, and the coconut for just 1 minute. Add the toasted nuts and coconut to the oats, and stir. Reduce the oven temperature to 225 degrees.
Add the salt, honey, oil, and vanilla to the mixture in the bowl, and mix thoroughly. Divide the mixture between the two baking sheets, and bake for 2 hours. Remove the baking sheets from the oven and let the granola cool for 20 minutes.
In a large bowl, combine the apricots with the baked ingredients. Allow the granola to cool to room temperature. The granola will keep in an airtight container for up to 2 weeks.

Pumpkin Gnocchi with Creamy Avocado Spinach Pesto

Last weekend, temperatures here took a dive from the slightly chilly to the waking up with a frost warning. A dive that was accompanied by pumpkin cravings. Lots of pumpkin cravings. 

Cravings only to be satisfied by pumpkin gnocchi, right?

Also, I've been eyeing this pesto for awhile. Had the recipe open on my computer for month. Eyed it when I'm feeling unhealthy and pushing it aside for later.

I'm glad I didn't try it sooner because the pairing of this with the pumpkin gnocchi is so good and turns this very spring thing in an honorary fall meal.

Rusted Root - "Send Me On My Way"

Adapted from The Iron You and The Skinny Fork

Ingredients for Pesto

1 avocado, halved and pitted
3 cups baby spinach
2 tbsps almonds (or your favorite pesto nut) 
2 garlic cloves
Juice of 1 lime
½ tsp fine grain sea salt
Red pepper flakes, optional but tasty ;)

2 tbsps olive oil

Ingredients for Gnocchi

1 C. 100% Pure Pumpkin Puree (Not pie filling!)
1 1/2 C. Whole Wheat White Flour
1 Large Egg
1/8 Tsp. Nutmeg
Salt & Pepper to Taste

Directions for Pesto

Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and red pepper flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time. 
Take a taste and adjust seasoning. Add olive oil and set aside.

Directions for Gnocchi

Combine ingredients in a large bowl. Dough should be slightly sticky. Add more flour if needed. Divide dough into four sections. Roll on a lightly floured surface until 1/2" thick. Cut into 1" pieces. Boil a pot of water and add gnocchi. Cook until they start to rise to the surface (about 5 or so minutes). Drain and let cool slightly.

Coconut-Pecan Encrusted Baked Salmon

Now, marinating fish in milk may sound like a weird thing, but trust me on this. The milk adds a creaminess and a richness that is hard to find any other way. 

This is based off a salmon I had one time visiting my brother in Ithaca. I didn't quite get the creaminess of their salmon the first time but a few more hours marinating did the trick.

The toasted nuts and coconut add a crisp contrast to the creaminess of the salmon creating a wholly unique taste and texture.

Also, it's a great simple recipe for the first weeks of school.

I'm not quite loving all my classes yet, but I'm getting there :) and college has definitely been easier than my last few years of high school. Thank God!

"40 Day Dream" Edward Sharpe and the Magnetic Zeros

Ingredients

• 1 lb of salmon
• 1 cup of pecans, coarsely chopped (can substitute walnuts)
• 1 cup of unsweetened shredded coconut 
• 2 cups of coconut milk (can substitute cow's milk)

Directions

Cut salmon into individual servings and place in container to marinate. Pour the coconut milk over the top and cover the salmon completely. Marinate overnight or at least for 1 hour.

Preheat oven to 350 degrees. Spread pecans over a baking sheet. Toast for 20 minutes.  Spread shredded coconut over a baking sheet. Toast for 10 minutes or until lightly gold.

Cover baking sheet in aluminum foil. Place salmon on baking sheet and spread coconut-pecan mixture over the top of the salmon. Bake for 15-20 minutes or until salmon is cooked through.

Cranberry-Pistachio Biscotti

*Singing* It's the holiday season! (The holiday season)  

Black Friday is here, so it's officially (sort of) Christmastime!

The green and red in this cookie make them (not only mouth-watering but) perfect for holiday gifts.

 I used walnuts instead of pistachios for the first go-round, and it was still great.

"When You Were Young" The Killers

Here's where I found this recipe.

Ingredients 

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Directions

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Nut Crunch Apples

Not going to lie, I got these from Samantha's Friendship Fun, yes the American Girl book. But trust me, if you look beyond their childish beginnings these are actually really good.

I made them while watching the new The Great Gadspy. Whoo, that film is so cool. Perfect example of how a book should be made into a film.

The snowflake/letter thing and the windows popping up so cinematic!

"Wake Me Up" Avicii

Ingredients 

• 4 medium apples
• 4 tbsp currants
• 4 tbsp walnuts, chopped
• 2 tbsp brown sugar
• 2 tbsp butter, softened
• 2 cups apple juice
• Cinnamon (optional) 

Directions

Halve and core apples.

Mix currant, walnuts, sugar, and butter. Spoon mixture into apples and place apple halves in a skillet, stuffed sides up.

Add the apple juice to the skillet. Cover and simmer the apples for 15 minutes, or until they are tender. Spoon some of the juice over the apples when you serve them. Sprinkle with cinnamon if desired.