Simple Recipes To Make Quarantine A Little Bit Sweeter

If there is one thing it seems we are all doing during this Safer at Home mandate, is cooking and baking. Experimenting with new and different simple recipes is fun and you just might discover a new favorite. Our foodie expert innkeepers are more than happy to share their tried-and-true recipes with you. Delicousness.

I was always one of those people that purchased granola from a store. It just somehow felt easier and I really didn't think it would be that much better homemade to put what I thought was a lot of time and fuss. Well, I was wrong. Until you make your own granola, you don't know what you are missing. It really is that much better. So go ahead and try it. You might want to make several batches as it will go quick. Eat it plain as a snack or put it over yogurt for a healthy and delicous morning breakfast.

The name alone, Snickerdoodles, is reason enough to want to make these delicous cookies. I seem to always go to my chocolate chip, oatmeal and raisin or peanut butter cookie recipes. So when I discover a cookie that is unmatched in its ingredients, taste and cute name, you have a winner. Bake up a batch of these gems today.

 

Greatest Granola 

Recipe by Artha Sustainable Living Center B&B, Amherst:

Ingredients:
4 cups old-fashioned oats
1 cups coarsely chopped nuts (cashews, pecans, or almonds)
1 cup raw (unroasted) sunflower seeds
½ cup sesame seeds
½ cup Shredded unsweetened coconut
½ teaspoon sea salt
6 tablespoons maple syrup
6 tablespoons canola oil
1 cup raisins, dried bananas or any other dried fruit you like

Directions:
Preheat oven to 300 F. Toss the oats, nuts, sunflower seed, sesame seeds, coconut, and salt to mix in a large bowl. Pour maple syrup and oil over the oat mixture. Stir with a spoon until all is moistened. Spread-about ½ inch thick-on baking sheets and roast for 30 – 40 minutes, stirring occasionally, until golden. Cool thoroughly, then stir in dried fruits. Store in a glass jar.

We serve this in a wine glass as a parfait, layered with yogurt, strawberries, raspberries and bananas. Our guests at the B & B love it.

 

Brown Butter Salted Caramel Snickerdoodles

Recipe by Silver Star B&B, Spring Green, who uses the recipe from The Recipe Critic.

Ingredients:
2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
½ teaspoon sea salt
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼'s
¼ cup granulated sugar
2 teaspoons ground cinnamon
Coarse Sea salt for sprinkling on completed cookies

Directions:
In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. While the butter is cooling, cut the carmel squares into ¼'s. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.

Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt) Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

You can find more delicious recipes on our recipes page!

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