Monday, June 1, 2015

Granola & Candied Pineapple Cookies for Lumberjanes

          Lumberjanes by Noelle Stevenson, Grace Ellis, Shannon Watters, and Brooke A. Allen, you guys! This comic rocks! I've only read the first volume so far, which collects issues #1-4 and I'm clamoring inside for more! (I prefer to read comics in graphic novel format so I'll have to hold out until vol. 2 is released in Oct. Oh my gosh, that's entirely too long.) I instantly fell in love with the art style, the story, the characters; it's got a ton of heart and wit and there's just so much to love. I can't wait to delve more into the main characters and mysterious creatures and peoples, places, and happenings surrounding the camp and nearby places. And I love the pop culture and history (especially lady history!) references! This is a smart, engaging, and fun comic for all-ages, y'all; girls and boys alike. And get this, the series is so wonderful and has such a fan-base that it was recently revealed to have been optioned for film! I reeeaaly hope it happens and happens well, with a lot of lady-types behind it.

          From the get-go in the story, we discover these mysterious, golden, oval-type objects (eyes?) attached to creatures and later on, to humans, that appear to be mind-control devices that make the wearer go all aggressive-monster-like when activated. Also, a few issues in, there are cookies. These cookies are made and given to our gal-pals by some seemingly nice boys from a neighboring camp–but then all-heck-mysterious-oval-rings breaks loose and what the whaat?! So I decided to make cookies with nature's golden rings, a.k.a. pineapple slices! And they had to be granola cookies, 'cause camp and outdoors and all. Eat them with your buds and declare your "Friendship to the Max" while fighting off evil and earning awesome merit badges! Or, ya know, while just sitting around being cool. ;)


Mysterious Golden Eye Granola Cookies

Ingredients:
Candied Pineapple
2 (20 oz.) Cans Pineapple Rings (in their own juice, usually about 10 per can)
1 Cup Granulated Sugar
2 Tbsp. Light Corn Syrup
Fine Sugar/Baker's Sugar (regular granulated is all right if you can't find the fine sugar)
Granola Cookies
(adapted from this recipe on Epicurious)
1 Cup Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 Cup (1 stick) Butter, room temperature
1/3 Cup Light Brown Sugar, packed
1/3 Cup Granulated Sugar
1 Egg, room temperature
1/2 tsp. Vanilla
1 1/2 Cup Granola, big clusters broken up

Important Items:
Wire Cooling Rack
Aluminum Foil
Waxed Paper

Directions:
1. Candied Pineapple: Place a sheet of foil under your wire cooling rack on the counter next to your stove. In a large pan on medium-high heat, combine the sugar, corn syrup, & 1/3 cup of canned pineapple juice. Cook, stirring occasionally, until the sugar is dissolved, & then turn the heat to low. Lay several pineapple rings in the pan in a single layer, not over-crowded, and cook for about 15 minutes, flipping about every 3-4 minutes, until the edges are translucent.
2. Remove the slices from the pan (tongs are great for this) & place them on the wire rack to cool. Repeat this process until all of the pineapple rings have been coated. When they are cool enough to handle, press a toothpick through each pineapple ring, from 1 side to the other, & gently press the ring into an oval (the toothpick will help it keeps its shape). Once the slices are completely cool, pour some fine sugar in a bowl or onto a plate & coat the pineapple slices in the sugar & then sit them back on the rack. Cover them with a piece of waxed paper & let sit for about 24 hours to dry out a little.
3. Granola Cookies: Preheat your oven to 375ºF & line a cookie tray with parchment paper. In a medium bowl whisk together the flour, baking soda, & salt. In a mixing bowl, beat the butter & sugars until creamy & fluffy, about 3 minutes, & then add in the egg & vanilla beat until fully combined. Add in the flour mixture & beat on low until just combined. Pour in the granola & hand stir until the granola is evenly distributed.
4. Drop heaping tablespoon-fulls of the cookie batter about 2" apart onto the tray & then slightly flatten them, making the center more depressed than the edges. Bake for about 10 minutes on the middle rack & then remove from the oven. Quickly remove the toothpicks from several pineapple rings & immediately but gently press them onto the still hot & slightly soft-topped cookies. Remove the cookies from the tray & place them on the wire rack to cool & then start on the next batch of cookies (you may end up with 2 or 3 pineapple rings extra which you can simply eat straight or however you want!). If you need to store or transport them, make sure you place waxed paper between the layers of cookies.


* If anyone has read further in the comics and can share in the comments weather these golden discs/eyes have a name, that'd be awesome 'cause then I can change the recipe name to be more accurate. :/ Thanks! *

No comments:

Post a Comment

Legal Notice

All intellectual property on this website is protected and any use of its content will be prosecuted. If you would like to feature any content on this site in any way, shape, or form, either digitally or in print, contact Diana at ladyofnarnia@yahoo.com to ask for permission.
Related Posts Plugin for WordPress, Blogger...