I’m back!

I can’t believe it’s been almost a year and half since I last posted to this blog.  Last year was one of the hardest and busiest for my business and for Kirk and I personally, so I am sad to say I completely let this blog go to the wayside.  It’s not that I haven’t been cooking/baking, because I have, but I will admit I have no energy to pull out my camera, snap pictures along the way, and then write it all out in a blog post.  Lame I know, but life just got in the way.

Running a groupon for the business was definitely a complete game changer for the business.  Not only was it one of the best things I have done for the business, it was also the hardest thing I have ever done.  The last two months are kind of a complete blur now, and I know that working 80+ hours a week and barely sleeping for those months made me really appreciate the more manageable business I have now.  Kirk, who at the time was in school, saw the doors of Oregon Photo close in October after working there for about 8 years.  It proved to be a blessing for him the last few months before he graduated, allowing him to focus on just his studies.  However, a few weeks of unemployement turned into months, and here we are 9 months later, hoping and praying every day that the right job would come along.  Thankfully I can now say that Kirk will be starting his new job at the Bank of Oswego Monday morning!  I am so proud of him and excited for him to start a new career and journey.  It also means many more exciting things for us in the future as well.  It has been a huge weight lifted now that he has a position

Now, on to the food.  I am coming back to the blog with a post about granola.  I know its not that exciting of a dish, but it is yummy and healthy, so that’s what you get  I put my own twist on this batch, making it with pumpkin puree and spices to give it more of an autumn flavor.  I know its the middle of July, but I am always up for anything pumpkin flavored.  I seriously think all pumpkin flavored foods should be featured year round.  We are going on a hike tomorrow with the family, so I thought this would be a good snack to bring along.  Homemade granola is SO easy to make, so give this a whirl.  You can easily sub out the pumpkin puree for more applesauce as the binding agent, and feel free to throw in your favorite dried fruit, nuts, and other grains.

Pumpkin Spice Granola

adapted from Bakingbites.com

3 1/2 cups rolled oats

2 1/2 cups puffed rice cereal

1/3 cup shredded coconut

2 tsp pumpkin pie spice mix

pinch ground cardamom

3/4 tsp salt

1/3 cup brown sugar

1/2 cup plain pureed pumpkin

1/4 cup plain applesauce

1/4 cup agave nectar

1 tsp vanilla extract

up to 1 1/2 cups chopped nuts (I used sliced almonds)

nut suggestions: almonds, walnuts, pecans, pumpkin seeds
dried fruit suggestions: cranberries, raisins

Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet (or two smaller sheets) with parchment paper.
In a large bowl, combine oats, puffed rice cereal, coconut and nuts. In a medium bowl, whisk together spices, salt, sugar, applesauce (do not use chunky applesauce), pumpkin puree, maple syrup and vanilla. Whisk until very smooth.
Pour wet ingredients into dry ingredients and stir with a spatula or large spoon until mixture is evenly coated. Spread on prepared baking sheet(s) in an even layer.
Bake for 30 minutes, then turn over the granola carefully using a large wide spatula. Sprinkle the nuts onto the granola, then bake everything for additional 10-15 minutes, until crisp and golden. Watch carefully during the second round of baking to make sure it does not burn.  Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.
Cool on pan or on a fine wire rack.
Break granola up as desired and store in an airtight container. Add dried fruit before serving.

Makes about 8 servings, more depending on add-ins.

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