October 10, 2013 by BettyCupcakes
I’m two months in to baking my way through The Back in the Day Bakery Cookbook, but I don’t think I’ve ever really shared why I’m doing it. I’ve been cooking and baking from scratch for years. In fact, my husband says it was my homemade buttercream frosting that made him fall in love with me. Food really is the way to a man’s heart!
But still, there are so many recipes and techniques I have yet to master. After watching “The Great American Bake Off” on CBS this summer I decided I really wanted to become a better baker. To that end, I felt that baking my way through a cookbook would be the best way to really immerse myself.
I went off to the library and spotted the book. The pictures were gorgeous, the food was classic Americana, and Cheryl and Griff just seemed so dear. I knew I wanted to open my kitchen up to them and learn. I’m from Texas, so I felt right at home with their Southern charm.
Things I’ve Learned So Far:
- The secret flavor in an old-fashioned donut (I’ll share next week!)
- Buttermilk cornmeal pancakes are good anytime of the day, hot or cold
- My husband does like coconut as long as he doesn’t know it’s in a recipe
- How wonderfully kind people can be
Cheryl and Griffin Day, the owners of Back in the Day Bakery, have been sharing my blog posts on their Facebook page since I started. The exposure has been wonderful and I truly appreciate their support.
Last week, their director of operations sent me an e-mail. She offered to send me my very own copy of the book- no strings attached! I was elated, and I’m sure the library will be pretty psyched to get their copy back.
When it arrived in the mail, I opened it to find a signed copy of their cookbook, as well as a personally written note from the Cheryl and Griffin. How incredibly thoughtful of both of them! I’m so grateful.
This Maple Cinnamon Granola was the first recipe I made out of my very own cookbook. It’s simple, not too sweet, and easily adapted to your own favorite flavors.
I used sliced almonds and pecan halves, as well as dried cranberries in my granola. The combination of maple syrup and honey gave it lots of flavor and sweetness without being overwhelming. Do make sure to watch it carefully in the oven. My granola got a bit dark on the edges of the pan. Next time I make it, I’m going to use my deep roasting pan. That will make stirring the granola while it’s baking much easier.
The entire recipe made two and a half quarts of granola, more than enough to share.
I’ve been eating my maple cinnamon granola by the handful, doused with milk, and over plain yogurt with bananas and honey. Any way you eat it, it’s a delicious part of any day.
Thank you, Cheryl and Griff. You made me smile.
What’s your favorite kind of granola?
What kind of nuts and fruit do you put in your granola?
P.S. If you saw my post on the Back in the Day Bakery Facebook page, hello new friend! You can find all of my Back in the Day Bakery posts on the Stuff I Love page. I’m baking my way through the cookbook. You can follow my adventures on Facebook, Twitter, and Pinterest!