spiced hot chocolate.

Today's recipe is so incredibly simple, I almost didn't post it. It doesn't require tons of prep work, it doesn't even really require measuring cups or spoons (although I did write exact measurements below), and it was lovingly dreamt up on my drive home from work when all I wanted was something sweet with a bit of dimension. Actually, it's these kinds of recipes that are my most favorite because they're easy. The result is ready in mere minutes, which means enjoyment can take place that much sooner.

This recipe calls for conventional chocolate chips (the horror!) and half and half, which comes from cow's milk (gasp!). Truthfully, it has no health benefits. It's not really good for you. In fact, it's probably bad for you! However, it does boast something quite special, and it's this: it's good for the soul. I think it's perfectly okay to consume both dairy and conventional sugar in humble amounts, especially when they're tucked into a simple hot chocolate that creates quite stellar results. Enjoy!

(As a quick note, I have not always been a hot chocolate lover [?!]. As a kid, I didn't even really care for chocolate [?!?!!!?]. Therefore, this is quite a small serving because that's how I like it. Feel free to increase certain ingredient measurements to suit your personal preferences.)

S P I C E D  H O T  C H O C O L A T E
Serves 1

Ingredients
1/4 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon cardamom*
1/2 teaspoon cinnamon
1/4 cup chocolate chips
3 tablespoons half and half
1/2 cup coconut milk

* If you do not like the flavor of cardamom, I would recommend leaving it out completely. It's notorious for taking over, which I love, but you might not.

Directions
1. Place half and half and coconut milk in a small sauce pan over medium low heat. As it warms, slowly add the vanilla, ginger, cardamom, and cinnamon. Whisk well so that spices combine.
2. Add half the chocolate chips into the sauce pan and stir gently until all chips have melted. Then, add the remaining chocolate chips and continue to stir until all chips have melted.

my (new) favorite granola.

As I'm writing this, it is raining. A good, hard, steady rain. The perfect kind for snuggling up in a warm blanket and getting lost in a really good book. Woody Guthrie is laying next to me in complete relaxation. These are the elements of a perfectly pleasant afternoon. But to be perfectly perfect, it needs a snack. And what would be more fitting than some freshly made granola?

I am a sucker for some good granola and I've been fiddling around with the makings of a recipe for quite some time now. To me, granola should be cinnamon-y, crunchy (but not too crunchy), simple, and delicious. That's the most important component. It must be delicious. I also don't like recipes that are too fussy or require too much care (i.e., lots of oven time with lots of shuffling around on the baking sheet to ensure there's no burned bits). Because isn't the ideal granola eaten by the handful while one passes absentmindedly through the kitchen? That's what's ideal to me.

I don't want to tout my granola-making abilities, but this recipe is good. As in could-be-eaten-on-ice-cream good, or could-be-eaten-on-yogurt good, or could-be-enjoyed-with-almond-milk good, or could-be-eaten-all-by-itself good. I hope you make this recipe and enjoy it as much as I do.

The beauty of granola is that it can be modified to meet one's individual preferences. Not a fan of sliced almonds? Substitute hazelnuts or cashews instead. No sesame seeds on hand? Mix in a few sunflower seeds in their place. Unsure about buckwheat groats? Add 2 cups of rolled oats instead. Toss in bits of dried fruit or even chocolate chips if you're really feeling fancy!

M Y  F A V O R I T E  G R A N O L A
Makes about 3 cups

Ingredients
1/4 cup maple syrup
2 teaspoons coconut sugar
2 tablespoons smooth peanut butter (unsweetened*)
1 tablespoon coconut oil
2 teaspoons cinnamon
1/4 teaspoon vanilla
pinch of salt
1 cup rolled oats
1 cup raw buckwheat groats
1/2 cup shredded coconut
1/2 cup sliced almonds
1 tablespoon chia seeds
1 tablespoon sesame seeds

*If you don't have unsweetened peanut butter, I would suggest forgoing the coconut sugar.

Directions
1. Preheat your oven to 350º F and lightly coat a baking sheet with coconut oil.
2. In a small saucepan over medium-low heat, combine maple syrup, coconut sugar, peanut butter, coconut oil, cinnamon, vanilla, and salt. Heat until coconut sugar has completely melted and the mixture resembles a thick sauce. Stir occasionally.
3. Meanwhile, combine the rolled oats, buckwheat groats, shredded coconut, sliced almonds, chia seeds, and sesame seeds in a large mixing bowl.
4. Once the sauce mixture is completely emulsified, pour it over the dry ingredients and gently combine with a spatula until the mixture is evenly coated.
5. Pour the granola onto the baking sheet and spread evenly.
6. Pop the granola into the oven for 10 minutes. After 10 minutes, shuffle the granola around on the sheet (to help with even baking) and pop back into the oven for another 10 minutes.
7. Remove the granola from the oven and place it (still on its baking sheet) on a cooling rack for 10 minutes before enjoying.

the midday cookie.

Today's cookie was born from a 2 o'clock craving for something sweet and a bit salty. You know the feeling; it strikes suddenly and quietly — but urgently — and rests in the back of your mind until you find some way to satiate it. When it's Friday afternoon and the pantry could use some attention, one must get creative in choosing ingredients.

The Internet is a beautiful place because after a quick Google search for a recipe involving buckwheat flour, I found my ticket to satisfaction. Because I must fiddle with things, I made a few adjustments to a recipe that I'm sure was already quite delectable. I picked up a Mast Brothers chocolate bar during a recent trip to New York City, and it seemed a shame not to allow its contents to be the true star of this recipe. Megan, the genius behind this cookie, also wrote the recipe so that it only yields one serving (two cookies). A blessing or a curse? I'll let you decide.
T H E  M I D D A Y  C O O K I E
(Adapted from and inspired by Detoxinista)

Serves 1

I N G R E D I E N T S

• 2 level tablespoons buckwheat flour*
• 1 tablespoon coconut palm sugar
• 1 teaspoon coconut oil, melted
• 1 teaspoon peanut butter
• 1 teaspoon water
• 1/4 teaspoon vanilla extract
• pinch of sea salt, plus more for the tops of cookies
• 3 squares Mast Brothers dark chocolate with Stumptown coffee

*Note: This recipe tastes strongly of buckwheat flour. If you're not a fan, I would suggest checking Megan's original recipe, where she offers an alternative suggestion that might strike your fancy.

D I R E C T I O N S

1. Preheat* the oven to 350º F and line a small baking sheet with parchment paper. Set aside.
2. Mix all ingredients (except for the chocolate) until combined. They should form a thick, pasty substance, slightly more moist than your average chocolate chip cookie dough.
3. Break the squares of chocolate into smaller chunks and fold them into the dough until just combined.
4. Form two cookies of about equal size on the parchment paper. Gently flatten to desired thickness. Sprinkle a bit of sea salt on the top of each cookie.
5. Bake cookies for 8-12 minutes,* and allow them to cool slightly before serving.

* Note: Because this is such a small recipe, I used my toaster oven to bake these cookies instead of a traditional oven. The baking time will change slightly (my toaster oven does not have a preheat option). My cookies baked for 12 minutes instead of the original suggestion of 8 minutes. As always, keep a good eye on your cookies so that you can rescue them at just the right moment!