The wonderful food and lifestyle site The Kitchn just announced open nominations for their Sixth Annual Homies Awards — celebrating, as they put it, great food and home design blogs.
It’s a two-step process, with the top five nominated blogs in each category, plus five editor-selected favorites, moving on to the voting stage. And time is of the essence!
This President’s Day, exercise your democratic right to nominate, and vote, for your favorite blogs. Personally, I hope that The Stout Sprout will be among them. We’re currently nominated in the Family-Friendly Cooking Blogs category and would be honored to have your nomination, and then your vote if we’re lucky enough to make it that far!
The nomination period runs through Friday, February 21 (ending midnight, EST). After finalists are announced, voting on the best blogs runs from Saturday, February 22 – Wednesday, February 26 at midnight EST.
You’ll have to sign in with the Apartment Therapy Community (the companion site to The Kitchn) in order to nominate or vote, but one you do, come back here, click the nomination link, and you should go directly to the Family-Friendly Cooking category…where you’ll see a lot of great blogs for which you can vote. Click the “+1” next to whatever blog you want to nominate. Again, I really hope you’ll click “+1” for us!
As a thank you to those of you nominating this blog, here’s a quick bonus recipe…a variation, really, on a our earlier Cherry-Almond Granola post. It’s…Blueberry-Coconut Granola!
1/3 cup pure maple syrup
2 tablespoons honey
1/4 cup light brown sugar
2 teaspoons ground cinnamon
3 teaspoons pure vanilla extract
1/2 teaspoon Kosher salt
1 tablespoon grated orange zest (from one orange)
1/2 cup grapeseed or canola oil
6 cups old-fashioned rolled oats
2 cups (10 ounces) dried sweetened blueberries
1 cup dried, shredded coconut (unsweetened)
Preheat oven to 325 degrees.
Line a rimmed baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the maple syrup, honey, light brown sugar, cinnamon, vanilla, salt, and orange zest. Whisk in the grapeseed oil, mixing until well combined.
Fold the rolled oats and 1/4 cup shredded coconut into the ingredients in the mixing bowl until well coated.
Pour the mixture onto the parchment-paper lined baking sheet, firmly pressing down on it until it is evenly and compactly distributed in the pan.
Place the pan in the preheated oven for 40 to 45 minutes, rotating the pan half way through baking.
Remove the pan from the oven when the granola is a toasty golden color. Allow it to cool on the baking sheet for at least an hour.
Break the granola into chunks and mix in the dried blueberries and remaining 3/4 cup shredded coconut.
Granola will keep in an airtight container for up to two weeks.
Makes approximately 9 cups of granola.
Kid rating: four stars. Daughter 2 is especially a fan of this version, though both girls seem to like this granola over the cherry-almond granola because it doesn’t have nuts. Less protein that way, but still full of lots of great flavors that brighten up any morning.
Parent rating: four stars. I like this version for the hint of coconut. The blueberries pair especially well with it. I like my granola in the morning with a splash of half-and-half. Decadent, I know, but what a way to start the day! And if you like it, what a great reminder to put in your nomination for The Stout Sprout.