It’s such a small world, isn’t it? In my many years as editor and brand leader for HOW, I collaborated with many insanely creative and smart people, including Alison Strickland. Alison’s the senior PR manager for The Creative Group, a longtime content partner for HOW (whose blog for creative freelancers I contribute to pretty regularly). Alison and I worked on projects for the magazine, the website and events, but I don’t think we’ve ever met in person. (Or maybe we did, once, fleetingly, at the HOW Design Conference.) Anyway.
Until a mutual friend mentioned it recently, I had no idea Alison was a fellow food blogger. No. Idea. What a miss: Her Two of a Kind Cooks (co-‘written’ with her sweet dog, Rookie), is a treasure. I love Alison’s recipes and her enthusiasm. Her food photography makes me green with envy.
Recently, we decided to play in the kitchen together and create a mashup of her cranola concept and my favorite pecan-cranberry-chocolate granola recipe. See Alison’s version, Almond Berry Chocolate Cookie Granola, on Two of a Kind Cooks. I decided to stick with pecans instead of Alison’s almonds (though almonds are never a bad choice); my version, below, is Pecan Cranberry Chocolate Cookie Granola.
This cookie + granola thing has totally rocked my world. It’s great as a nibbly snack, or crumbled on yogurt or ice cream. Thanks, Alison!
pecan cranberry chocolate cookie granola
makes about 4 cups
½ cup chopped pecans, divided
½ cup granulated sugar
¼ cup coconut oil, room temperature
1 large egg
½ tsp. vanilla extract
1 cup all-purpose (or white whole-wheat) flour
½ tsp. cinnamon
½ tsp. baking soda
¼ tsp. salt
2½ cups old-fashioned oats
¼ cup dried cranberries
¼ cup milk or semi-sweet chocolate chips
Store the cranola in an airtight container at room temperature for up to a week, if it lasts that long.