No-Bake Granola Bars

Snacking is a particular weakness of mine, especially in cheese form. Confession: I treat a cheese board as a form of conquer + attack rather than as a light hors d'oeuvre before or between meals. At Bounty on Broad last week, I relished in the brie and bleu so much that I could hardly take a bite of the esteemed scallop and brisket entrées. Alas, homemade goodies such as these flax seed granola bars save me from such patterns. I hope you'll take this recipe with you into the new year and enjoy its natural sweetness as much as I do.

Makes 12 servings

1/4 cup coconut oil, butter can be substituted 1/2 cup raw honey 1 tsp vanilla extract 2 cups old-fashioned rolled oats 1/8 cup flax seed, milled or whole 1/4 cup dried cranberries 1/2 cup unsalted almonds

1. Add coconut oil and honey saucepan over medium heat. Stir to melt and combine. Once bubbling, keep watch until the mixture reaches a nice amber color, about 30 seconds-1 minutes. Remove from heat and add vanilla.

2. Add oats and flax seed. Stir until combined.

3. Line a 9x9 pan with parchment paper. Pour in oat mixture. Using back of a spatula, press until about mixture is evenly distributed and about 1/2 inch thick.

4. Sprinkle dried cranberries and almonds over oats. Press into the mixture. Cool in the refrigerator for at least 30 minutes to cool. Store in an air-tight container in the refrigerator.

recipe adapted by live simply

Honey Ginger Molasses Cookies

Christmas cookie season is well upon us; and if you're invited to a cookie swap this upcoming weekend (or don't want to arrive to a party empty-handed), boy do I have a recipe for you! With rich molasses and raw Nature Nate's Raw & Unfiltered honey in the batter, the texture of these cookies is hard to beat. I used gingerbread and snowflake cookie cutters, though you're welcome to get creative with shapes and sizes.

Planning to whip up a batch? Share your Nature Nate's holiday creations on social media with #happyhoneydays.

Makes approximately 2 dozen cookies (depending on cookie cutter size!)

3 cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 teaspoon kosher salt 1 stick unsalted butter, room temperature 2/3 cup granulated sugar 1/4 cup molasses 1/4 cup Nature Nate's Raw & Unfiltered honey 1 large egg

1. In a large bowl, whisk flour, ginger, cinnamon, baking soda, cloves and salt.

2. Using an electric mixer, beat butter and granulated sugar until smooth. Add egg, molasses and honey, and beat for 2 minutes until light and airy.

3. Reduce speed to low and gradually add flour mixture. Mix until just incorporated. Shape into a disk and wrap in plastic wrap. Chill until firm, approx. 30 minutes in the refrigerator.

4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes; place on parchment-lined baking sheets.

5. Bake at 350 degrees for 10-12 minutes. Cool slightly on baking sheets before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to one week.

adapted from Real Simple magazine

This post is in partnership with Nature Nate's honey. Thank you for being supportive of my sponsors!

Apricot Pecan Cake

'Tis officially the season for cake. And though we hostesses value the high-quality taste of a homemade recipe, we frankly don't have the time amongst party prep and three-course menu planning. Here's where Collin Street Bakery comes enters the picture.

The family-owned bakery, located in the heart of Texas, specializes in secretive family recipes and, simultaneously, the packaging and shipping of precious cakes to homes nationwide. Last year, I relished the fine Texas fudge pecan pie right before Christmas' arrival. This year, I opted for the apricot pecan cake with Texas-native pecans, clover honey, and sun-dried apricots. It's absolutely delicious with a cup of hot tea or coffee following a homemade meal -- perhaps even Thanksgiving.

It wouldn't be the holidays without one of these tins gracing your or a loved one's doorstep. As a treat to you and me, Collin Street Bakery is offering free standard shipping on online orders of $50 or more. The offer is valid this week only, through November 14. During checkout, use keycode 51YUM7.

This post is in partnership with Collin Street Bakery. Thank you for supporting our sponsors.

Breakfast Bowl Diaries

It's only fitting that I share an authentic glimpse of the daily grind: my morning breakfast bowl. Sometimes it's two scrambled eggs with folded low-fat ricotta, or an avocado mashed on wheat toast. Though lately, I've coveted the craft of breakfast bowls.

The base is standard, though the toppings are seasonal and, frankly, spontaneously up to you. The healthy balance of fruits, grains, and fibers kick start a spunky, productive morning.

First, I take plain, non-fat greek yogurt and mix in a teaspoon of Nature Nate's unfiltered, raw honey. It's just sweet enough to offset the naturally tangy tartness. Lately, I've been addicted to Fresh Market's signature french vanilla granola. I snagged a bag of Trader Joe's sweetened shredded coconut when I was in Atlanta last month. Fruits vary from fresh blueberries to frozen peaches or dried black mission figs.

What do you add to your breakfast bowl? Please share!

A Decadent End of Summer

Though one might find it difficult to discern the correlation between dessert and jewelry, I instantly clicked the two upon learning more about my friend Lauren Carlson's jewelry line, Question the Answer. We strive to emphasize the significance of a process and a presentation. We strive to elevate a creative outlet into a comprehensive lifestyle. Most of all, we absolutely value the term, "treat yourself," especially when it comes to simple and unique adornments.

Lauren and I recently threw a end-of-summer dessert happy hour in honor of her IndieGogo Campaign (which only has nine days left!). Whether on your arm or on your plate, "decadence" is the theme of this approachable soiree. Orange and rose cream macarons from Tart Bakery (served on a Paper & Clay tray) added pops of color and sweetness to the minimal, metallic ambiance. To cool us off on the patio, we dropped raspberries into bubbly flutes on a timeless mercury bar cart.

Nine days remain in Lauren's Indie GoGo Campaign to allow her to expand a highly-regarded jewelry skill set and wide range of product offerings. Funding perks range in multiple levels of gratitude, from a hand-written thank you note to stackable rings and first-edition sugar skull pendants. I urge you to support a talented friend and designer -- Treat yourself, ladies!

P.S. Thank you to Thuyvi Vo for photographing.

Easy Buttermilk (Better) Biscuits

It's pretty hilarious that in my last post, I objected to homemade biscuits for an heirloom tomato benedict recipe. Then, I naturally decided yesterday to whip them up. Perhaps it was the slower, rainy Sunday morning that pushed me toward the baking cabinet? Of all I experienced upon preparing the Southern classic, I was dumbfounded that the entire process--from prep to clean-up--took less than an hour.

King Arthur Flour's unbleached self-rising flour did the trick. Their line, "our passion is your essential ingredient" resonated authentically and reliably. When asked to join their #betterbiscuits campaign, I immediately accepted with an eagerness to learn tips for beautiful (and simple) self-rising biscuits. Follow these four commandments, and you'll be golden for a breakfast benedict or buttered dessert.

• BE GENTLE: Avoid overworking the dough after adding the liquid.
• CHILL OUT: Starting with very cold butter will help create flakier biscuits.
• USE A BISCUIT CUTTER: The cleaner the cut, the higher your biscuits will rise.
• FREEZE BEFORE BAKING: Freeze your shaped biscuits for up to 20 minutes before baking to improve texture and rise.

Will you join me in creating a world of #betterbiscuits? I surely hope so.

UPDATE :: My dear friend Bunny shared a beautiful rendition of her leftover biscuit recipe. I'm dying to try it tomorrow!

The next morning, I split biscuits across (like an English muffin), lightly butter each half, and place a small square of sharp cheddar cheese in the middle. Run a tray of these under the broiler - watching carefully - and toast until biscuit edges are browned and crispy, and the cheese has melted into a lovely puddle. Serve with a tangy red current or tart cherry jam, or your favorite orange marmalade.

My mother, on the other hand, (coming from Columbus Georgia), ate her leftover biscuits crumbled into a coffee cup, soaked with fresh, whole buttermilk, and sprinkled with salt, and pepper.

Makes 12 servings

2 cups King Flour unbleached self-rising flour 1/4 cup cold butter, cut into 1-inch cubes 2/3-3/4 cup cold buttermilk

1. Preheat oven to 425 degrees. Place flour in a bowl. Work in the butter with your hands just until crumbles are the size of large peas.

2. Add buttermilk and stir until the mixture holds together and leaves sides of the bowl, adding more buttermilk if needed.

3. Scoop dough onto a well-floured surface, and fold it over on itself several times. Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking.

4. Place biscuits 1" apart on an ungreased baking sheet. Arrange biscuits so they're barely touching for soft side biscuits. For higher-rising biscuits, place biscuits in an 8" round pan.

5. Bake for 10-14 minutes until light golden brown. Remove from the oven and serve hot. Cool leftovers completely and wrap airtight. To reheat, tent baking sheet lightly with foil and bake in a preheated 350-degree oven for 10-13 minutes.