Tuesday, February 21, 2012

my process

I work a few ways when I find a new recipe to try.

The long way: First I stare at pictures of it over and over again until I convince myself it's really something I want to make and something I can actually make. I basically look at my treats board on Pintrest for way way too long. Then I graduate to looking and reading the recipe on whatever recipe or magazine it comes from. Once I've decided I definitely want to make it, I buy whatever ingredients I don't have and then they sit in my pantry until I finally work up the nerve to make it. I'm not sure what I'm waiting for, but sometimes you just need the perfect timing.

The short way: I see a recent post from my favorite food bloggers and go straight to the store, buy everything I need, go home and make it. I don't think about when I'm going to eat it, who I'm going to share it with or anything else. I just make it. These granola bars was one of these recipes. I just stopped everything, bought what I needed and made them and was so glad I did because they are worth it.

Usually the second method I have works out better. Whatever I make in the spur of the moment tastes way better. And sometimes, I've have the ingredients in my kitchen for so long and they're about to go bad so I make what ever it is. Who knows why I wait forever to make it but I just do.

So if you've made it this fair along and have read about all of my neurotic ways, I applaud you. And to thank you for taking the time to read about my type A tendencies, I share the best granola bar recipe ever. These are not your typical chewy bar granola bars. They are so so so much better! They are moist, full of flavor and good for you. Late at night when I get the desire to eat a second dinner or leftovers from a late lunch out, I eat these instead. They are the perfect combination of sweet and salty and a good balance. Head over to Farmhouse to check out the recipe, Laken has some pretty great recipes on her blog and you should check those out as well.

Most importantly make these granola bars and hide them so no one else can eat them.

** the flaxseed in this recipe should be kept in the refridgerator
** if possible buy ground flaxseed, because otherwise you have to use a coffee or spice grinder. We can't digest the nutrients from whole flaxseed, so it has to be ground, but don't skip them just because of it, its worth it to include!

Sunday, February 19, 2012

quote of the week

wise words from a wise lady, could not be more fitting for how I am feeling lately.

Wednesday, February 15, 2012

an update on school

I feel like I havent posted a real post in a long time and I am so sorry for that. So much has been going on and school has taken over my life. There is so much I want to share with all of you I just cant find the words or time to express everything thats happening.

My patisserie class is quickly becoming my favorite thing ever. Chef Rita is such a great instructor and one of those people you could spend forever talking to and trying to absorb all the knowledge she has in the pastry field. Every week I look forward to that class, I wish we met more than once a week I enjoy it so much! If I was uncertain about what I was doing in school, she has cleared that up for me. We make such great recipes every week, she shares her personal experiences which makes the class even more interesting. I feel so lucky to have her as an instructor. Honestly I was uncertain if I'd like the sugar work we did in class Monday, but after doing it and making our own pieces out of the sugar it is an interest of mine.

I will definitely be sharing more recipes from her in the future. For right now I'll leave you with some pictures of things we've made in class.