July Blog-A-Day #11: Granola Cookie Wedges


I am breaking the standard blog-a-day list of prompts I started with in order to feature this recipe. I don’t anyone will object to that, right? I’m still blogging so it still counts.

I was craving a snack and it wasn’t frozen yogurt. Weird.

I scrolled through my Pinterest boards, and rummaged through my fridge and cabinets. I wanted something with texture. I wanted something with chocolate. Most importantly, I wanted something that wouldn’t take much effort and that would come together quickly.


Ding, ding, ding. We have a winner!

If anything has ever ‘hit the spot,’ this was it.

In terms of size, the amount this recipe makes falls between my Instant Oatmeal Cookie for One and a normal batch of cookies (like these Cinnamon Oatmeal Raisin Cookies). AKA, the perfect amount for when you have to spend a couple of days as a single girl. A little for a snack here, a little for dessert there, and a little for breakfast the next day. And there won’t be anyone standing in your way. 
Switching gears now to a completely unrelated note…I’m watching Katy Perry: Part of Me on Netflix. Have you seen it? Oh em geee, I’m loving it. I wouldn’t say I’m a huge fan of hers, but I do enjoy most of her songs and usually like seeing behind the scenes stuff with celebrities (at least celebrities I’m half interested in). She’s obviously got much different taste and style than I do, but she’s down to earth (okay, maybe that’s not the best way to put it), has maintained close relationships with her family, and has such a positive attitude. 
Sorry for being so random. But I’m not sorry for this. Go make it!

Granola Cookie Wedges
(Adapted from Yummy. Healthy. Easy.)

Makes 6-8 servings

1/3 cup packed light brown sugar
1 tablespoon vegetable oil
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg white
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup pecan halves, chopped
2 heaping tablespoons semisweet chocolate chips (it doesn’t hurt to add an extra tablespoon though!)

1. Preheat oven to 350 degrees. Spray a 8 or 9-inch round cake pan with non-stick spray and set aside.
2. In a medium mixing bowl, combine brown sugar, oil, butter, vanilla, salt, baking soda and egg white. Whisk well.
3. In the same bowl, add flour and oats. Stir to combine. Fold in pecans and chocolate chips until evenly distributed.
4. Pour dough into cake pan and spread evenly with a spatula. Press down so batter fills the entire pan.
5. Bake for 12-13 minutes. Cookie will be raised and dark golden brown. Remove from oven and let cool about 5-10 minutes. Slice into wedges and serve.

Southern Living’s Utterly Deadly Pecan Pie

Hey y’all! 
That’s my Southern speak for ya. I wonder if there will come a day when I don’t think twice about saying “y’all” versus “you guys.” I grew up in Ohio addressing a group of people using, “you guys” but living in the South for more than five years now has changed things. It seems natural to say “y’all” when I’m down here in Charleston (which is obviously the majority of the time). 
Then I go back to my hometown. If “y’all” slips out of my mouth, I suddenly feel self conscious. I will even try to catch myself and say “you guys” instead if I can help it. 

Funny how that happens. My siblings seem to think I’m just trying to be cute or something when I say “y’all.” 
What’s not funny is this pie. I followed a recipe in Southern Living and let me tell you, Southerners sure know how to make a pecan pie. 
As if I didn’t know this already

The name itself made it hard to resist. “Utterly Deadly Pecan Pie.” Um, yes. I think so. It really was almost the death of me on Thanksgiving. I think I ate half of it by myself throughout one single day. 

While I made this pie for Thanksgiving, I think it would be equally enjoyable at Christmas time. So, y’all go make this pie!! Bring it home for Christmas, your family will love you. Or just save it all for yourself. Either way, I won’t judge.

Utterly Deadly Pecan Pie
(Recipe from Southern Living)
Makes about 8 servings
1/2 package refrigerated piecrusts
1 tablespoon powdered sugar
4 eggs
1 1/2 cups packed light brown sugar
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all purpose flour
2 tablespoons milk 
1 1/2 teaspoons vanilla extract
1 1/2 cups pecan halves
1. Preheat oven to 325 degrees. Fit piecrust into a 9-10 inch pie pan (Southern Living calls for a cast-iron skillet, which I don’t have.) Sprinkle piecrust with powdered sugar and set aside.
2. In a large bowl, whisk eggs until foamy. Whisk in brown sugar and the next six ingredients. Pour mixture into piecrust and top with pecan halves. 
3. Bake for 30 minutes, then reduce oven temperature to 300 degrees. Bake 30 more minutes. Turn oven off and let pie sit in oven for up to three hours. 
4. Remove from oven, slice and serve!