Tag Archives: oats

No-Bake Chocolate Peanut Butter Cookies

June 20, 2013 | By Adam Roberts | 15 Comments

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This is a week of recipes where the finished dish doesn’t look good, but tastes really good, so I lead with a picture of something else. Yesterday it was Kachin Chicken Curry with a picture of a mortar and pestle, today it’s No-Bake Chocolate Peanut Butter Cookies from Baked Explorations with an image of peanut butter in a measuring cup. You’ll understand why when we get to the end.

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Reasons To Make Granola This Weekend

May 17, 2013 | By Adam Roberts | 11 Comments

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Wow, it’s Friday and boy did this week really fly by. Did you get through it ok? That’s interesting. Hey so you know what you should make this weekend? Granola!

Have you ever made granola? You haven’t? My word. This is my favorite go-to granola recipe (it comes from the BAKED Cookbook) and many people who make it leave comments saying it’s too salty. I think these people are crazy because the saltiness is what makes it so good. Also because of all the sugar in it, it’s sort of like candy…which is probably why I like it so much.

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Makin’ Muesli

May 7, 2013 | By Adam Roberts | 12 Comments

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Last week I tried an experiment in Liveblogging that didn’t really work. I was really just fooling around, having some fun with my phone, but I can see why seeing pictures of bread arriving at a lunch table isn’t the most exciting thing in the world. Today, though, I bring you a different take on the same concept: a post about something I just made and ate. This all happened moments before I clicked “Add New Post” so I literally still have the taste in my mouth and can describe it to you in vivid detail. Are you ready?

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English Porridge

May 4, 2012 | By Adam Roberts | 2 Comments

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As someone who’s starred in “Oliver” twice–as Oliver in 5th grade and Fagan in 7th grade–I know a thing or two about porridge (aka: “gruel”). Rule one: don’t ask for “more” or you’ll be dragged by your ear out into the snow and sold to a mortician. Rule two: it’s best not served from a giant vat in the middle of a workhouse; it tastes much better–in fact it tastes quite terrific–if you follow the following instructions from April Bloomfield’s glorious new cookbook, A Girl and Her Pig.

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