I’ve been on a mission for an amazing homemade granola recipe for what seems like FOREVER, and I should have known my girl Waiting on Martha would have my answer. Her recipe seems downright perfect, and you can bet your bottom dollar I’ll be testing this recipe out myself over the weekend.
From Waiting on Martha…As someone who doesn’t eat breakfast often, I’ve gotta say I do love me some granola. Of course a good granola doesn’t need to be limited to breakfast time; anytime it’s around I’ve been known to nibble at it all day. I’ve played around with my homemade granola recipe for years, and Loves, I’ve finally nailed it.
The key, I think, is the raspberry jam. It serves almost as the “glue”, if you will, in the granola. As you may have learned through your own homemade granola trials, most recipes turn out to be just a big pan of crumbles. This homemade granola recipe keeps together better, producing big chunks to enjoy.
Along with the raspberry jam, I mix in a generous pouring of coconut flakes, along with dried fig, apricot and cranberries…and the result is simply scrumptious. When baking, I take the “low and slow” approach; sticking my handy Staub in the oven for 30 to 40 minutes at 325 degrees. This helps the granola bake evenly (you definitely want to avoid browning the top too much). When it’s done, I of course sneak a helping or two while it’s warm, with a drizzle of sweet, raw honey to top it all off. And the granola that lasts until the next day (if any) is perfect atop a little greek yogurt. Delish! Truly, MKR
BAKING DISH | PLATES | HONEY DIP| FLATWARE |NAPKINS | EGG HOLDERS | CUTTING BOARD
Abby CapalboHomemade Coconut, Fig, Apricot, Raspberry, & Cranberry Granola
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- 2 cups old-fashioned oatmeal
- 1/2 cup chopped almonds
- 1/2 cup chopped pecans
- 1 cup shredded coconut, loosely packed
- 2/3 cup raspberry jam
- 3 tablespoons unsalted butter
- 1/2 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped dried figs
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1 teaspoon cinnamon
- Preheat the oven to 325 degrees
- Coat an 8 by 12-inch baking dish and line it with parchment paper
- In a large mixing bowl toss the dry ingredients; oatmeal, almonds, pecans, salt, coconut, figs, apricots, and cranberries then set aside.
- In a medium saucepan place the butter, honey, brown sugar, vanilla, and raspberry jam and bring to a boil over medium heat. Stir for one minute, then remove from heat and pour the dry mixture and stir well.
- Pour the mixture evenly into the parchment coated pan even pressing lightly down with your spatula.
- Bake for 30-40 minutes, until golden brown. Cool for at least 2 to 3 hours before cutting and serve room temperature.
Photography: Rustic White Photography | Recipe & Styling: Waiting On Martha
A really beautiful flush mount can be hard to find. But Emily A. Clark knows a thing or two about sourcing the prettiest pieces and she has rounded up the ultimate flush mount lighting picks. We promise these beauties are so far from gag-worthy; in fact, they’re downright chic. So say peace out to the dreaded boob light and helllloo to these statement fixtures.
From Emily… You know I’m all about searching thrift stores for light fixtures when possible. But, let’s face it, there are very few good, secondhand flush mounts to be found—unless you’re looking for boob lights.
Side note: I don’t usually make blanket statements about any decorating piece for fear I’ll likely offend some (or lots of) people. But….I can say with confidence that “boob lights” don’t do rooms any favors. (If you don’t know what I’m talking about, just Google image it. Oh, and also never say “boob light” in front of a fifth grade boy. I learned that lesson the hard way.)
To further prove to you that flush mounts can be super stylish, I’ve rounded up ten of my current favorites:
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And for even more insanely chic lighting ideas, check out this roundup of budget (we’re talking under $100!) lights we currently have in our shopping carts and some of us already have them sitting pretty in our homes….
Lighting Under $100View Slideshow
Source: Emily A. Clark
I love every single little thing the lovely Jacquelyn Clark of Lark & Linen whips up, but these nutella meringues are kind of next level. I mean, in my mind, nutella = happiness. Am I right? She recommends sharing them with guests, but I think if I made this delicious treats, I would probably keep them all for myself. Can you really blame me?
From Lark & Linen…Justin and I love to entertain, but with schedules that seems to get more jam-packed by the minute, I find that we’re constantly on the hunt for quick and easy recipes that look significantly more involved than they are. Enter: this recipe for chocolate meringues (with nutella whipped cream!). They’re light as air, oddly beautiful in an imperfect-kind-of-way, and ridiculously delicious. Top with fresh berries, slivered almonds, chocolate shavings, or a combination of all the above, they make for the perfect thing to serve guests after a heavy meal.
Abby CapalboNutella MeringuesA no fuss, super simple, beyond delicious dessert
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- 3 egg whites
- 3/4 cup superfine sugar
- 1/2 tsp. real vanilla extract
- 1/4 tsp. white wine vinegar
- 4 oz. dark chocolate, melted
- 3/4 cup whipping cream
- 2 tbsp nutella
- Preheat your oven to 250°F. In the stand of your mixer, whisk the egg whites until frothy. Once frothy, slowly add in the sugar, vanilla and white wine vinegar.
- Mix on high until stiff peaks form and hold their shape. Drizzle the melted chocolate on top and gently fold the mixture (be careful not to mix or overfold!)
- Spoon heaping spoonfuls onto a parchment lined baking sheet. Drizzle with remaining chocolate and place in oven, on the lowest rack.
- Turn your oven down to 210°F and bake for 60-80 minutes. The meringues are ready when they easily lift from the parchment paper. At that point, turn off your oven and let meringues sit for another 10-20 minutes. Then, cool completely on wire racks.
- In the meantime, whip together the nutella and whipping cream until soft peaks form.
- To assemble, place a meringue on a plate, top with nutellla whipped cream, slivered almond, berries, and/or chocolate shavings.
Photography: Lark & Linen | Recipe & Styling: Lark & Linen