Granola clusters, a Kitchen Conclusion post

First of all, I’m going to try to make this a series of posts.  I’m going to try to get off my duff and post more regularly.  I aim to cook more from my cookbook and recipe collection, and I’ll post those items that I feel warrant attention (for better or for worse!).  Here’s the first of (hopefully many) posts that I’m going to call Kitchen Conclusions.

PSA – if this series title doesn’t work for you, feel free to suggest a better one.

I have to admit that I’m a fan of Bon Appetit’s YouTube channel.  I adore Claire, Carla, and Brad who are probably the staff faces that pop up most often.

When I saw Carla make cookies by mixing granola and meringue (which is actually a Claire recipe), I knew immediately that I wanted to try it out.

It also didn’t hurt that it snowed last weekend, and that I had all of the ingredients.  (To be fair, I did make a last minute run to Trader Joe’s before it snowed, because I wasn’t convinced that I had all of the ingredients.)

The process?  Pretty straight forward.  It’s a very sticky mess when you mix the granola and meringue.  Don’t stress out over meringue.  I made a sad looking meringue, and the clusters still baked just fine.  But I highly recommend using parchment paper, because it’s so sticky.

I was good and let the clusters cool overnight, but only because Carla mentioned that the clusters were very flexible when still warm.  If you absolutely don’t have parchment paper to use and you used a greased baking sheet, the clusters will need a thin, stiff spatula to help with removal.  Or maybe just try remove the clusters when they haven’t cooled completely?  One of the baking sheets I was using had leftover coconut oil greased onto it (from making the granola portion), and I regretted using it for baking half of the cookies by the morning.  They were pretty stuck on.

Having said that, I will never ever regret making these granola clusters.  They were delicious!  I ate two and had to convince myself not to eat a third – that’d be extra snow shoveling for the sake of calorie burning than I was willing to do.  Yes, I actually ran the recipe through a calorie calculator just to help convince me not to eat a third cookie.

And then?  On Monday when I was at work, I bought a cookie with me, and basically spent half the morning staring at it.  I was trying so hard to save it for lunch, and it never made it that long.  I also gave some cookies to a co-worker just so that I didn’t end up being the only person to eat all of them.  Said co-worker and her husband also enjoyed the cookies.

In sum?

Recipe level:  Easy

Would I make it again?  Hell yes.  In fact, I might make them again this weekend for a party.  Also, it’s easy to keep these cookies gluten free if you need to.

The recipe:

https://www.bonappetit.com/recipe/granola-cluster-cookies

 

The YT video:

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flourless peanut butter cookies with chocolate chips

This post is dedicated to Martyna of http://wholesomecook.wordpress.com/. The pictures in this post were not taken with my really clunky and heavy digital camera. I recently acquired a Sony Cyber-shot DSC-WX9 as a result of some confusion and lots of generosity. From here on out, I have no good excuses for leaving my camera at home when I go to food events like the Harvard SEAS lectures.  My WX9 is a travel-friendly small size.

Next time David Chang is in town, I’ll get you a picture of David Chang. (^_^)b

ANYWAY!

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