With only three days until the big sale, our home is filled with boxes and containers of granola!
Around the days of Thanksgiving we were baking up a storm. Part way through the weekend our 50 lb. bag of oats started to run low so we made a trip to get another. In addition to the oats we got a second giant bowl for mixing ingredients! An unbelievably handy tool when baking many batches of granola in succession.
Our last task is to finish tying bows on the bags and then we will be ready to go! Sunday we will be at Newton South High School starting at 10AM! There will be lots of great vendors in addition to lotssss of granola!
Here's the final list of granolas that will be sold Sunday:
(There will be samples there!)
Original- Cinnamon Vanilla
Holiday- With pumpkin pie spice, pecans, and walnuts
Smoky Snackin'- With lapsang souchong tea, black sesame seeds, and white sesame seeds
NEW! Choco-Walnut-With cacao powder
Hope to see lots of you THIS Sunday (December 5th)!
Thursday, December 2, 2010
Friday, October 22, 2010
It's Back!
Hello out there granola blog readers!
I am pleased to announce the return of Sol-A-Granola to the Celebrate Newton art fair this holiday season! We will be selling FOUR fabulous varieties this December! The beloved traditional Cinnamon Vanilla granola, smoky snackin', the holiday blend, AND the new addition to our selection; Chocolatey Granola!
In preparation for the fair, we have begun to buy our ingredients, most importantly a 50 lb. bag of oats! WOW! Let me tell you 50 lbs. of oats is one heck of a large sack of oats. We also purchased a large bag of cacao powder, needed for the NEW Chocolatey granola! Not only does cacao powder provide chocolatey goodness into granola, it also adds protein, fiber, antioxidants, and iron, WITHOUT adding extra sugar! Now what can be better than that?!?!?! Well, some dried cranberries, nuts and a touch of cinnamon do the trick!
If this new granola sounds skeptical, don't worry! Just stop on by the art fair on SUNDAY, DECEMBER 5TH; we will have samples of everything!
As a side note, because I like sharing "other culinary adventures", I will say that I just took a batch of brownies out of the oven and they are de-lish. A very simple recipe from epicurious.com, these "Deep Chocolate Brownies" hit the spot.
Yummm,
That's all for now, please come on SUNDAY, DECEMBER 5TH to Newton South High School! You will support the Newton Public Schools Foundation in addition to collecting some granola, that I think you will enjoy thoroughly!
Questions, Comments, Concerns, Compliments? --Comment!
I am pleased to announce the return of Sol-A-Granola to the Celebrate Newton art fair this holiday season! We will be selling FOUR fabulous varieties this December! The beloved traditional Cinnamon Vanilla granola, smoky snackin', the holiday blend, AND the new addition to our selection; Chocolatey Granola!
In preparation for the fair, we have begun to buy our ingredients, most importantly a 50 lb. bag of oats! WOW! Let me tell you 50 lbs. of oats is one heck of a large sack of oats. We also purchased a large bag of cacao powder, needed for the NEW Chocolatey granola! Not only does cacao powder provide chocolatey goodness into granola, it also adds protein, fiber, antioxidants, and iron, WITHOUT adding extra sugar! Now what can be better than that?!?!?! Well, some dried cranberries, nuts and a touch of cinnamon do the trick!
If this new granola sounds skeptical, don't worry! Just stop on by the art fair on SUNDAY, DECEMBER 5TH; we will have samples of everything!
As a side note, because I like sharing "other culinary adventures", I will say that I just took a batch of brownies out of the oven and they are de-lish. A very simple recipe from epicurious.com, these "Deep Chocolate Brownies" hit the spot.
Yummm,
That's all for now, please come on SUNDAY, DECEMBER 5TH to Newton South High School! You will support the Newton Public Schools Foundation in addition to collecting some granola, that I think you will enjoy thoroughly!
Questions, Comments, Concerns, Compliments? --Comment!
Tuesday, June 22, 2010
Summer Begins!
Hello Everyone,
I just wanted to write in quickly to say that I am going to Israel for 5 weeks, and that I will be investigating the culinary scene in a foreign country! I will make sure to share whatever I learn and maybe I will have some new ideas!
Have a great summer!
I just wanted to write in quickly to say that I am going to Israel for 5 weeks, and that I will be investigating the culinary scene in a foreign country! I will make sure to share whatever I learn and maybe I will have some new ideas!
Have a great summer!
Tuesday, May 11, 2010
What's New
Currently I am sitting on my couch with a cup of Peppermint-Pat Tea, from Portsmouth Tea Company. My mom and I took a trip to Portsmouth, NH in the winter and visited Portsmouth Tea Company's cafe, where they also have some retail, including all of their teas. Next to each tea (which they have an incredible selection of) is a glass jar with a description and sample of each tea to smell. We were there for a late lunch on a snowy day and had the whole place to ourselves. It was lovely and delicious. Their Peppermint-Pat Tea is chocolate peppermint. Mmmmm.
I am also watching Ace of Cakes, where they have just made a life sized motorcycle cake and a 10 tier wedding cake! Wow, Think Big!
Just took a break to pull out my breakfast muffins for tomorrow morning, yum!
Anyways...
Lately Granola has been baking as usual, and I have been playing with some new recipes. Last Friday night I made dinner: Shitake, Leek, and Sesame Noodles from Rachael Ray! It was delicious! I used soba noodles, and had to substitute candied ginger for fresh ginger since I didn't have any fresh. I decided to used pieces instead of ground ginger to really taste the individual pieces. I love ginger. The recipe also included edamame and black sesame seeds, along with a couple other asian flavorings. Black sesame seeds aren't a common item to keep around, but since I use them in the smoky granola I had them in the house.
On Mother's Day we got invited to our friends home on the Cape! We were asked to bring dessert, so naturally I volunteered. I got out a cookbook and went searching for a recipe. My mom requested oatmeal chocolate chip cookies, so I went with it. The recipe I settled on not only had chocolate chips in it, it also used walnuts and cocoa powder. The cocoa powder was really nice because it gave the cookies an extra chocolate boost without taking away from the oats. The cookies were fantastic, and will definitely be made again!
The freshly baked breakfast muffins are oatmeal cranberry muffins. The recipe calls for fresh cranberries and at this time of year I couldn't find them fresh, canned, or frozen! Instead, I decided to use goji berries! Goji berries are full of good stuff: vitamins, protein, fiber, etc. Although I was using dried ones, it wasn't an issue, because they absorb the wet ingredients and become closer to the consistency of a raisin. A great addition to muffins!
That's what's going on in the kitchen, more to come soon!
I am also watching Ace of Cakes, where they have just made a life sized motorcycle cake and a 10 tier wedding cake! Wow, Think Big!
Just took a break to pull out my breakfast muffins for tomorrow morning, yum!
Anyways...
Lately Granola has been baking as usual, and I have been playing with some new recipes. Last Friday night I made dinner: Shitake, Leek, and Sesame Noodles from Rachael Ray! It was delicious! I used soba noodles, and had to substitute candied ginger for fresh ginger since I didn't have any fresh. I decided to used pieces instead of ground ginger to really taste the individual pieces. I love ginger. The recipe also included edamame and black sesame seeds, along with a couple other asian flavorings. Black sesame seeds aren't a common item to keep around, but since I use them in the smoky granola I had them in the house.
On Mother's Day we got invited to our friends home on the Cape! We were asked to bring dessert, so naturally I volunteered. I got out a cookbook and went searching for a recipe. My mom requested oatmeal chocolate chip cookies, so I went with it. The recipe I settled on not only had chocolate chips in it, it also used walnuts and cocoa powder. The cocoa powder was really nice because it gave the cookies an extra chocolate boost without taking away from the oats. The cookies were fantastic, and will definitely be made again!
The freshly baked breakfast muffins are oatmeal cranberry muffins. The recipe calls for fresh cranberries and at this time of year I couldn't find them fresh, canned, or frozen! Instead, I decided to use goji berries! Goji berries are full of good stuff: vitamins, protein, fiber, etc. Although I was using dried ones, it wasn't an issue, because they absorb the wet ingredients and become closer to the consistency of a raisin. A great addition to muffins!
That's what's going on in the kitchen, more to come soon!
Friday, April 16, 2010
New Thoughts...
Hello!
I have not blogged in a while, because I have been in the editing process, trying to incorporate more general culinary adventures! For those of you who haven't read my blog before, it started out as a way to follow the business that my mom and I began: Sol-A-Granola. We began a granola business just to sell it at the Newton South Art Fair during the holidays. Granola is something that can always be found in our house, and we make it for ourselves, using whatever ingredients we desire/have at hand. (Currently, there are four varieties in the cupboard.)
When the massive amounts of granola began formulating in piles on our dining room table, my mom would remind me that it would be very difficult to actually keep the business going post-art fair. I was, and still am aware of this, yet it hasn't driven me away from the desire to carry on granola-ing. I have now decided to veer off on my own, taking over the granola business myself.
I thought this called for a change in blog practice. So instead of just talking about granola, although there is a lot that can be said about granola, and not just things "crunchy" (yes, it is a word*) people find fun to read. I will also chat about other culinary adventures, ingredients, skills, devices, trinkets, ideas, etc. that I have been using, not abusing.
I will start with one ingredient to begin this new phase of the blog: Cinnamon. Possibly, probably, most definitely my favorite spice. It has a warm aroma and spices up a cake, a cookie, meat, fruits, veggies, beverages, and whatever else you desire to use it in. There are currently 3 different kinds of cinnamon in my house: Saigon (great for baking, strong) , Korintje (Indonesian, and good for using raw, more mild), and Penzey's (a blend of Chinese, Korintje (Indonesian), Vietnamese, and Ceylon from Penzey's spices).
Cinnamon is an ingredient in my Original-Cinnamon Vanilla and Holiday Blend granolas!
I am wrapping up todays post, but I wanted to list the granola blends currently being made:
Original- Cinnamon, Vanilla, almonds, pepitas (pumpkin seeds), raisins
Smoky- Lapsang souchong tea, black sesame seeds, almonds
Spring Blend- goji berries, almonds,sunflower seeds, almond & vanilla extract
Holiday Blend-Includes pumpkin pie spice, walnuts, pecans, cranberries (sort of out of season)
Thanks for reading, please comment!
*
I have not blogged in a while, because I have been in the editing process, trying to incorporate more general culinary adventures! For those of you who haven't read my blog before, it started out as a way to follow the business that my mom and I began: Sol-A-Granola. We began a granola business just to sell it at the Newton South Art Fair during the holidays. Granola is something that can always be found in our house, and we make it for ourselves, using whatever ingredients we desire/have at hand. (Currently, there are four varieties in the cupboard.)
When the massive amounts of granola began formulating in piles on our dining room table, my mom would remind me that it would be very difficult to actually keep the business going post-art fair. I was, and still am aware of this, yet it hasn't driven me away from the desire to carry on granola-ing. I have now decided to veer off on my own, taking over the granola business myself.
I thought this called for a change in blog practice. So instead of just talking about granola, although there is a lot that can be said about granola, and not just things "crunchy" (yes, it is a word*) people find fun to read. I will also chat about other culinary adventures, ingredients, skills, devices, trinkets, ideas, etc. that I have been using, not abusing.
I will start with one ingredient to begin this new phase of the blog: Cinnamon. Possibly, probably, most definitely my favorite spice. It has a warm aroma and spices up a cake, a cookie, meat, fruits, veggies, beverages, and whatever else you desire to use it in. There are currently 3 different kinds of cinnamon in my house: Saigon (great for baking, strong) , Korintje (Indonesian, and good for using raw, more mild), and Penzey's (a blend of Chinese, Korintje (Indonesian), Vietnamese, and Ceylon from Penzey's spices).
Cinnamon is an ingredient in my Original-Cinnamon Vanilla and Holiday Blend granolas!
I am wrapping up todays post, but I wanted to list the granola blends currently being made:
Original- Cinnamon, Vanilla, almonds, pepitas (pumpkin seeds), raisins
Smoky- Lapsang souchong tea, black sesame seeds, almonds
Spring Blend- goji berries, almonds,sunflower seeds, almond & vanilla extract
Holiday Blend-Includes pumpkin pie spice, walnuts, pecans, cranberries (sort of out of season)
Thanks for reading, please comment!
*
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