It's cool enough to cook with the oven today and tomorrow without it negatively impacting the temperature of my house, but next week is going to be hot, so I'm doing some cooking right now. I have been going through my pantry and have some things I want to use up. Plus snack food is super expensive right now (everything is super expensive right now, but processed foods are worse), so I might as well save a few dollars by making my own. Here is what I'm making:
Because I have more nuts and dried fruit than I know what to do with (I went with pistachios and craisins this time), plus half a jar of unrefined coconut oil whose days are numbered and a jar of honey that has already started to crystallize. This used up most of my old-fashioned rolled oats, but that's okay. I can get more. [Edited: 5/20/23: Sim said this is the best homemade granola she's ever tasted and tied for first place ever with the granola served at the hotel restaurant where we breakfasted in London. She ate a bunch as a snack when she got home from school yesterday and had two platefuls for breakfast this morning. This will definitely be a repeat recipe.]
I have a variety of flours that could go into this, plus dried herbs. And the last time I made crackers, they all got eaten right away. I made this batch with 1 cup AP flour and 2 cups rye flour, and I seasoned them on top with onion & herb Mrs. Dash, sesame seeds, and sea salt. [Edited 5/20/23: These came out fine. We'll eat them. But next time I should use parchment paper because my silicone baking mats don't get hot enough to make the crackers really crispy. And maybe more salt (I used way less than the recipe dictated) and a different herb blend that doesn't have onion or garlic pieces in it because they're a bit bitter. These will be great with vegan snacking cheese though. Especially the cheddar pub cheese one.]
Rye Bread (Bread Machine Recipe)
I have so much rye flour from when we were in a pandemic and I was trying to make sourdough rye bread and I could only buy rye flour in bulk online. I try not to use the oven too much during hot weather because I want to limit how hard I'm making my air conditioner work, but I do have a bread machine that goes from ingredients to baked bread loaf in one little machine that doesn't heat up my house, so I'm going to try this recipe. Not today, but definitely soon.
Mocha Chocolate Chip Banana Muffins
Because I have more ripe bananas than can comfortably fit in my freezer banana bag at the moment, and these muffins are delicious and freeze really well when there are leftovers.
I don't love this as hot cocoa, but when I use something along the lines of 1 part cocoa mix to 2 parts unsweetened soy milk, and blend it in my blender with about 16 oz of ice, it makes really fantastic frozen hot chocolate. I have some dry milk powder in my pantry that needs to be used up, so it's becoming (a scaled down, small amount of) frozen hot cocoa mix.
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