Archive of ‘BREAKFAST’ category

A Classic Reinvented: Peanut Butter & Jelly Bars



pbj bars




I like to consider myself pretty decently disciplined when it comes to what I eat. EXCEPT when it comes to peanut butter and jelly. “I put that sh*t on everything” … gluten free bread, rice cakes, Glutino crackers, in oatmeal. In all honestly, I’ve never met a PB&J I didn’t like. These bars are quite addicting, so beware. You may find yourself shoveling a few in your mouth after a long day at work. The best part of this recipe may be up for debate. Some say it’s peanut butter (duh), but others, like myself, say the grape jelly! Grape will always be my all-time favorite. It’s the ultimate classic kid kind.

ALSO – while these babies are delicious straight out of the oven, they’re even better chilled – so keep them in the fridge… TRUST me. Plus the chilling will keep them from crumbling because you do need to consume every last crumb of the nutty crust!

These bars are sure to please this holiday season… especially with the kiddos! You’re guaranteed to become the “cool” aunt/uncle with these delicious little nuggets!

I’d like to thank Dana of the Minimalist Baker for this recipe inspiration.



pbj bars



INGREDS
Crust
+ 1 cup rolled oats
+ 1 cup pecans
+ 1/4 teaspoon sea salt
+ 2 tablespoons cane sugar
+ 4.5 tablespoons coconut oil, melted
Filling
+ 3/4 cup concord grape jelly ( I used Trader Joe’s Organic Concord Grape Jelly but if you really wanna feel like a kid and pretend sugar and calories don’t matter, feel free to go with the classic Welches Squeezable Grape 😉 )
+ 1/2 cup frozen mixed berries (including blueberries, blackberries, raspberries)
+ 2 tablespoons natural salted peanut butter

DIRECTIONS
+ Preheat oven to 350.
+ Add oats, pecans, salt and sugar to the bowl of a food processor and pulse until fine meal consistency.
+ Transfer to a mixing bowl and add melted coconut oil. Stir and use your hands to incorporate until it looks like wet sand. Spread into 8×8 inch pan lined with parchment paper. Use your fingers to press down until crust is in an even layer.
+ Bake for 15 minutes or until crust is golden brown. Increase oven temp to 375 and bake for another 5-10 minutes.
+ While that’s baking, add jelly and frozen mixed berries to saucepan and heat over medium-low for 20 minutes or until hot and pourable. Set aside.
+ Remove crust from oven and add jelly/fruit mixture. Spread until even and dollop peanut butter all over in 1 teaspoon amounts.
+ Use a skewer or something similar to swirl the filling together.
+ Decrease oven temp to 350 and bake for 15 minutes, ensuring the top is bubbly and looking delicious.
+ Cut into squares and store in the fridge.


pbj bars




I see you eyeing those, Sawyer!

A ’90s Breakfast Hybrid: Brown-Sugar Cinnamon Toaster Pop Strudel Tarts



Homemade Toaster Pop Strudel Tarts






Homemade Toaster Pop Strudel Tarts




My long time friend Molly is coming to town in two weeks! She’s a flight attendant for Delta Airlines and lucky for me, has a long layover here in Denver. We grew up in Grosse Pointe, Michigan but she’s lived in NYC, Texas, and has traveled the world! She’s a girl about town to say the least. Molly, my sis Kelsey and I were childhood besties growing up. Molly and Kelsey are the same age, I am a couple years younger. Despite them being WAY cooler than me as kiddos, they never failed to include me (the “little sister”) in all of their ’90s adventures.

To prepare for Molls’ visit, I know I want to make something nostalgic. Something that would bring us both back to those good old days. The days of sleepovers, Beanie Babies, eating Gushers after school, playing Sega Genesis, and Olly Olly Oxen Free. PS: Does anybody feel me with Olly Olly Oxen Free or am I hearing a bunch of crickets?

Speaking of sleepovers, if you got to sleep at Molly’s consider yourself #winning. I don’t want to brag, but Kelsey and I always had sleepovers with Molly. Our little tripod was on point. In this day and age it’d be considered #squadgoals. Molly’s house never failed to have the breakfast treats that every ’90s kid loved: Pop Tarts AND Toaster Strudels. To decide on one vs. another was the ultimate challenge. The struggle is/was all too real. With that said, I decided to test out a breakfast “hybrid” using original Pillsbury® Crescents. Let me introduce to you…

HOMEMADE BROWN-SUGAR CINNAMON TOASTER POP STRUDEL TARTS

Jeez, that was a mouthful. But you get the gist. A Pop Tart and Toaster Strudel rolled up into one delicious, breakfast pastry.

I made a first batch of these the other night to make sure they turned out just as I’d imagine. And they did. This goes without saying that I WILL be making these the day before her arrival. I decided on a “brown-sugar cinnamon” flavor because as kids, it was everything. Always the favorite flavor. Thank you Pillsbury® for helping us relive our tradition in a new and delicious way! (And thank you Walmart for the great deals on Pillsbury® Crescents. Stocking up for the holidays!) Do you have old traditions with old friends you’re looking to relive? What’s your favorite holiday tradition?

(Makes 8 breakfast pastries)
INGREDS
+ 1 egg
+ 2 teaspoons unsweetened vanilla almond milk
+ 1/2 cup light brown sugar
+ 2 teaspoons cinnamon
+ 1 tablespoon all-purpose flour
+ 2 cans Pillsbury® Crescents

DIRECTIONS
+ Preheat oven to 350.
+ Prepare egg wash by whisking egg and almond milk. Set aside.
+ Prepare filling by whisking together brown sugar, cinnamon, and flour.
+ Open 1 can of Pillsbury® Crescents and unroll/roll out completely on a floured surface.
+ It’s already perforated, so just carefully pull apart until it’s in two equal halves.
+ Using culinary scissors or a knife, cut equally until you have 8 rectangles dough pieces.
+ Place all 8 rectangle dough pieces on a parchment lined baking sheet.
+ Brush each with egg wash. This will help the the pieces stick together.
+ Place two tablespoons of the filling onto the center of each rectangle, carefully spreading to cover the entire surface.
+ Top with their corresponding rectangles, egg wash side down.
+ Using a fork, crimp the edges to seal.
+ Brush the tops with the egg wash and bake for 16-20 minutes or until flaky and golden brown. Halfway through baking, rotate baking sheet.
+ Let cool on pan for 10 minutes then transfer to another surface.
+ Repeat with the other can of Pillsbury® Crescents.

I topped mine with a special brown sugar cinnamon glaze. SUPER easy recipe! Can be used on pastries, cookies, sweetbreads. Who wants the recipe?


Homemade Toaster Pop Strudel Tarts




#warmtraditions

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

Glazed Gingerbread for Your Autumn Brunch



Gingerbread



A Sunday well spent brings a week of content.

Nope.

A Sunday well spent (with BRUNCH) brings a week of content.

Brunch is one of my favorite things. Some weekends it’s my everything. Food, friends, and sometimes (always) libations, what’s there to hate? Brunching in the fall is the best time to brunch when the air is cool and crisp but the food is warm and the clothes are cozy.

Sweet breads are my weakness – and for good reason: they’re sweet (duh) and moist and oh-so-tasty whether served plain or with jam or nut butter or honey. You can’t really go wrong. The moist-ness is what gets me. I mean seriously, who doesn’t like a moist bread? Unfortunately, moist breads are usually a result of butter. Lots and lots of butter.

With that said, I am proud to say that my sweet bread secret ingredient is…

Yoplaitâ„¢ Greek 100 yogurt! PS: I’ve found that Walmart consistently has great deals on yogurt, so stock up this season for all your future baking needs!


Gingerbread3



For this past’s Sunday brunch I made Gingerbread that had the same rich, moistness as traditional sweet bread… sans butter. Plus, I made a Greek yogurt glaze to fancy it up a bit.

Yoplaitâ„¢ Greek 100 yogurt is fantastic and vital substitute for fatty ingreds like butter and shortening and sour cream. It also adds a bit of protein and calcium and gives your baked goods a softer texture. Yogurt doesn’t have to be just a snack you take for lunch on the go. You can bake with it too! Using ingredients in innovative and alternative ways is so rewarding, especially when it makes for a (secretly) healthier treat.

INGREDS
Bread
+ 1.5 cups flour
+ 1/4 teaspoon salt
+ 1/4 teaspoon baking powder
+ 1/8 teaspoon baking soda
+ 2 teaspoons ground ginger
+ 1/2 teaspoon ground cinnamon
+ 1/2 teaspoon ground cloves
+ 1/2 cup coconut oil
+ 3/4 cup cane sugar
+ 1/4 cup light brown sugar
+ 1/4 cup molasses
+ 3 eggs
+ 1 teaspoon vanilla extract
+ 1 5.3 oz. cup Yoplaitâ„¢ Greek 100 vanilla yogurt

Brown Sugar-Cinnamon Glaze
+ 2 tablespoons Yoplaitâ„¢ Greek 100 vanilla yogurt
+ 3 tablespoons powdered sugar
+ Two pinches or so brown sugar
+ A few hefty shakes of cinnamon (to taste)

DIRECTIONS
+ Preheat oven to 325°.
+ In a medium bowl, whisk together flour, salt, baking powder, baking soda, ginger, cinnamon and cloves.
+ Add coconut oil to a large mixing bowl and cream using a hand mixer on low for 2-3 minutes. Slowly add the cane sugar and brown sugar and continue to cream for 3-4 minutes.
+ Add molasses and continue to mix on low. Add eggs, one at a time, and vanilla extract. Mix until smooth and fully combined.
+ Alternate adding dry ingredients and Yoplaitâ„¢ Greek 100 vanilla yogurt to butter/sugar mixture and mix on low until incorporated.
+ Pour batter in a 9×5 loaf pan (greased with coconut oil).
+ Bake for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 20 minutes, then using a dull butter knife, carefully scrape the sides to loosen the loaf and transfer to a cutting board. Let cool.
+ Prepare the glaze by combining all ingredients in a small glass or jelly jar. Stir until fully combined and drizzle on cooled bread.

Recipe inspired by Ali from Gimme Some Oven

***I HIGHLY recommend heating gingerbread slices in the microwave. Creates an even softer, more moist texture believe it or not! And it’s all thanks to the Greek yogurt!


Gingerbread2






Gingerbread1



This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine.

Skinny S’mores Overnight Oatmeal



Smores Oatmeal




I am obsessed with oatmeal lately. Overnight oatmeal that is. It’s my jam. It’s been my go-to breakfast for the past few months because it’s so damn easy guys! It’s pretty much fool proof too. It’s like that little black dress in your closet. You can dress it up or dress it down – either way you will end up satisfied.

“I don’t have time to make breakfast in the morning.”
“I’m too busy at night to make breakfast the night before…”
“I can’t eat first thing in the morning! Makes me nauseous!”
Are YOU one of these people?

Well I have some news for you non-breakfast-eaters! There is absolutely no reason not to make this. I have a solution for all of the above excuses:

1. You can’t make this in the morning because it needs time to set – so this recipe forces you to make breakfast the night before!
2. If you have FIVE spare minutes in the evening, you can make this the night before. That’s just FIVE less minutes you’ll have to scroll through your Insta feed.
3. If you’re one of those people that feels sick if they eat first thing in the morning, then take it to go and eat it later in the morning when you have an appetite. It’s a perfect ‘to-go’ breakfast. Can be eaten cold, room temp, or heated (I highly recommend this heated – melted ‘mallows are the best ‘mallows – am I right?)

This dime of a recipe doesn’t even make you feel guilty afterward. Containing mostly healthy ingredients, and the more “naughty” ones in moderation, these oaty-oat-oats will keep you full and satisfied without giving you a sugar crash like those nasty ass, sugar-filled oatmeal packets. I avoid the dairy bloat by using almond milk and chocolate chips that are dairy free, like these from Enjoy Life!

Makes 4 servings, ish?
INGREDS
+ 1 cup rolled or steel cut oats
+ 2 tablespoons of chia seeds
+ 2 tablespoons almond or peanut butter
+ 1.5 cups unsweetened vanilla almond milk
+ 5-6 teaspoons 100% pure grade A maple syrup
+ 1/4 cup dark or semi-sweet chocolate chips
+ 1/4 cup + a palm full of mini marshmallows (divided)
+ 4 graham crackers (divided)

DIRECTIONS
+ Combine oats, chia seeds, nut butter, almond milk and maple syrup in a small mixing bowl (if it has a lid, that’s a plus!) using a fork, making sure to break up the nut butter and evenly mix.
+ Add the chocolate chips and 1/4 cup of marshmallows and stir.
+ Place 2 of the 4 graham crackers in a plastic Ziplock bag and crush with your fist until you get fine-course crumbs.
+ Add crumb mixture to oatmeal and stir to combine.
+ Reserve the 2 remaining graham crackers for serving.
+ Refrigerate, covered overnight or for at least 3 hours.
+ When ready to serve, place in microwaveable-safe bowl and top with a few of the remaining marshmallows. Microwave for 30 seconds to 1 minute, or until the marshmallows and chocolate chips melt without scalding.
+ Crush one of the remaining graham crackers and sprinkle on top, using the other to garnish.
+ Keeps well in the fridge for few days! Can you say, breakfast for the week?!

Happy Breakfast-ing!

xLindsey


Smores Oatmeal2



Corcoran’s Toasted Coconut Donuts



toasted coconut donuts_2




Did somebody say… doughnuts?!

Corcoran did. And I’m definitely not complaining about it.

Corcoran is a registered dietician (and former badass LAXer). She earned her Master’s of Science in Nutrition from Boston University which is also where she attended undergrad. Corc played varsity lacrosse all four years and then moved onto coaching post graduation while working at GAP and grad school-ing. Can you say, ambitious?! But her skills go far beyond the lacrosse field. She is a very talented cook – creating her own recipes and modifying existing ones to make them more nourishing and nutritious. She and her husband George now live in California where she works as a Clinical Dietician at Desert Regional Medical Center in Palm Springs.

There’s a doughnut/donut (either way is fine with me!) shop in Cape Cod I still have yet to try called Hole in One. Although I do feel like I’ve been there because the Downey clan >>> Corcoran, Trey, Patrick (all siblings) and their dad David rave about this bakery and their notorious Toasted Coconut doughnuts. Lucky for me and lucky for all ya’ll Corc is sharing a recipe for homemade Toasted Coconut Donuts. Here it is!


toasted coconut donuts



INGREDS
+ 2 tablespoons butter
+ 1/8 cup vegetable oil
+ 1/4 cup granulated sugar
+ 1/8 cup brown sugar
+ 1 egg
+ 3/4 teaspoons baking powder
+ 1/8 teaspoon baking soda
+ 1/2-1 teaspoon nutmeg, to taste
+ 1/4 teaspoon salt
+ 1/2 teaspoon coconut extract or you can make your own
+ 1 1/3 cup unbleached all-purpose flour
+ 1/2 cup milk
+ 1/2 cup toasted coconut flakes or shreds (here’s how)

DIRECTIONS
+ Preheat oven to 425°F. Lightly grease doughnut pans.
+ In a medium bowl, beat together butter, vegetable oil, and sugars until smooth.
+ Add the eggs, beating to combine.
+ Stir the flour into the butter mixture alternately with the milk, beginning and ending with flour and ensuring all ingredients are thoroughly combined.
+ Sprinkle one teaspoon toasted coconut into each of the wells of the pans.
+ Spoon batter into pans, filling the wells about 1/4″ shy of the rim.
+ Bale for 10 minutes, remove from oven, and wait 5-7 minutes before turning them out of the pans onto a rack.

Follow Corc on Pinterest and Insta for some major food/recipe inspo!


toasted coconut donuts_3



Pumpkin Pancakes with Pecan Praline Sauce



Pumpkin Pancakes_Pecan Praline Sauce




OK guys, I know what you’re thinking:
“TWO pumpkin recipes in a row?! Basic overload!”

But it’s November, so I am fully embracing my basic-pumpkin-loving-literally-can’t-even self. So sue me. ‘Tis the season!

I have really long days at work – like really long. So come the weekend I get in total breakfast mode – full throttle (just like Charlie’s Angels 2).

It’s a lovely Saturday, I’m sha-sha-shakin’ – in complete pancake-baking zone adding ingredients left and right and as I’m heating the griddle I realize I am OUT OF MAPLE SYRUP.

NOOOOOOOOOOO! What ever am I to do?! Why, make pecan praline sauce of course! I start gathering my ingreds for this when it registers to me that praline sauce requires maple syrup ::total palm-slap-to-the-forehead-moment::

I had to get crafty. But I’m thrilled to say I successfully created this decadent sauce sans maple syrup. I’m warning you, these pancakes are GOOD. So good that you’ll have a very hard time stopping yourself from eating them all. I’m a firm believer in everything in moderation, so as long as you do something active and keep your body strong, you’re good to go. It feels great to go on a long morning run first thing then come home and reward yourself with these bad boys!



Pumpkin Pancakes_Pecan Praline Sauce2




Pancake Ingredients
+ 1 1/4 cup gluten-free or regular all-purpose flour
+ 2 tablespoons brown sugar or honey
+ 2 teaspoons baking powder
+ 1/4 teaspoon salt
+ 1 teaspoon cinnamon
+ 1 teaspoon (or so) pumpkin pie spice
+ 1 cup unsweetened vanilla almond milk
+ 1/2 cup pumpkin puree
+ 1 egg
+ 2 tablespoons coconut oil (melted/cooled) or canola oil
+ 1 teaspoon vanilla extract


Pumpkin Pancakes_Pecan Praline Sauce3




Pecan Praline Sauce Ingredients
(Use your best judgment in terms of measurements. I eyeballed it.)
+ About 1 cup of pecans (chopped)
+ 3-4 tablespoons of coconut oil
+ 1/2 cup or so of brown sugar
+ 1-2 tablespoons of gluten-free or regular all-purpose flour
+ 1/4-1/3 cup water
+ 1/3 cup unsweetened vanilla almond milk

Pancake Directions
**Note: If you use brown sugar, whisk with other dry ingredients. If you use honey, whisk with wet ingredients. Do not use both. You don’t need them that sweet**
+ Heat griddle to medium-high heat. Lightly grease with coconut oil.
+ Whisk dry ingredients together (flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice) in a large bowl.
+ Whisk wet ingredients (almond milk, egg, pumpkin, coconut/canola oil, honey, and vanilla extract.
+ Scoop 1/4 cup size batter onto griddle and make sure to leave enough space between cakes to flip ’em.
+ Let cook through 2-3 minutes or until a nice golden brown. If you’re unsure, just use a spatula to lift and take a peek. Once ready flip and continue until all batter is used.

Pecan Praline Sauce Directions
+ First, chop your pecans. I use this nifty William’s Sonoma veggie chopper to chop mine – works like a charm!
+ Heat pecans and 1-2 tablespoons of coconut oil in a microwave safe bowl or container for a few minutes. Keep a close eye out to ensure they don’t burn.
+ In a glass bowl heat remaining coconut oil until melted.
+ Whisk in brown sugar, flour, and water.
+ Cook for a few minutes in microwave until sugar is dissolved. Consistency should be syrupy.
+ Add in unsweetened vanilla almond milk and pecans. Stir.

Woohoo! Breakfast is served. Pancake recipe inspired by Maria & Josh of Two Peas & Their Pod, sauce recipe inspired by Rachel of Southern Fairytail.

Enamel plates from Best Made.

Pumpkin Spice Oatmeal [Yes you CAN even!]



Pumpkin Spice Oatmeal



Alright party people, who likes oatmeal? Better question… who doesn’t like oatmeal? For those that don’t… you will now because I am introducing you to the most delicious breakfast. And for those that do – well, prepare to have your minds blown.

This recipe takes oatmeal to the next level because it’s pumpkin spice. Does that make me a basic betch? Maybe. Do I care? Abso-freaking-lutely not!

Forget all those instant-sugary-ass oatmeal packs. This you make in the Crock Pot so you have it for the week! Or in my case, a couple days (My boyfriend and I are hungry breakfast people).

This recipe contains no white sugar, no brown sugar. Only unsweetened apple sauce and honey to give it a subtle sweet delight.

Oatmeal is a fantastic breakfast option.
Why?

+ It keeps you full longer (great for weight loss)
+ Contains beta glucan, a fiber which is known to help lower cholesterol
+ Contains omega-3 fatty acids (heart health)
+ Folate (nerve health and red blood cell function)
+ Potassium (muscle health and function)

And please, never add heaps of sugar or tons of maple syrup or honey to your oatmeal – that basically eliminates any and all its health benefits. If you like to add milk to your oats, make it almond milk or skim. This guilt-free recipe only has less than 150 calories per 3/4 cup serving. PS: Sawyer the Labrador enjoyed it too – he *loves* pumpkin!

Pumpkin Spice Oatmeal

Ingreds
+ Coconut oil
+ 1 cup of steel cut oats
+ 1 3/4 cup unsweetened almond milk
+ 1 1/2 cups water
+ 1/4 cup honey (grease measuring up with oil (olive, coconut, canola – this will make the honey pour right out without a sticky mess)
+ 1/2 cup unsweetened apple sauce (one snack-size cup is what I used. It equals 1/2 cup)
+ 3/4 cup pure pumpkin puree
+ 1 teaspoon vanilla extract
+ 2 heaping tablespoons of pumpkin pie spice
+ 1 tablespoon chia seeds
+ 1/4 teaspoon salt
+ 1 1/2 tablespoons coconut oil (cut into chunks/pieces and scatter throughout)
+ My favorite toppings: chopped pecans, Dang coconut chips

Directions
+ Coat inside of your Crock Pot with coconut oil
+ Add all ingredients besides toppings
+ Stir, cover and cook on low for for 5 hours
+ Serve yourself a bowl and top with pecans and coconut chips

Highly recommend doubling the recipe if you have a big Crock Pot like mine! Just cook for another hour. Store oatmeal in fridge or freezer, reheat in microwave-safe bowl or container.

Recipe inspired by Monica at The Yummy Life!

Lemon-Almond Dutch Baby Pancake



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When my mother and my stepdad, Charles went to Aruba last month they told me about a delicious breakfast that’s often enjoyed there, and that, my friends is the Dutch Baby pancake.

If you aren’t familiar with a Dutch Baby, it’s a cross between a crepe and a German pancake. They have a light, thin, airy texture, much different than a traditional pancake. DBs do not contain baking powder or baking soda, the egg is what gives them their leavening.

This recipe in particular is so flavorful with the lemon and almonds and the sprinkling of powdered sugar that no syrup is needed. Topped with fresh raspberries, blueberries, or blackberries would be delectable.

I adapted this recipe from Adrianna Adarme of the Fresh Tastes blog. This recipe can be made gluten-free with almond flour or any other alternative. For the sugar, I used coconut sugar instead of white sugar. Instead of whole milk I used almond milk. Original recipe can be found here.

INGREDIENTS
2/3 cup flour (all-purpose, almond, etc.)
3 tablespoons coconut sugar
1/2 teaspoon lemon zest
1/8 teaspoon salt
2/3 cup + 2 tablespoons almond milk (room temp.)
3 eggs (room temp.)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons coconut oil or unsalted butter
1/4 cup slivered almonds
1 tablespoon powdered sugar

DIRECTIONS
1. Preheat oven to 400°F.
2. Place 12-inch cast iron skillet in the oven and heat for 2-3 minutes. Remove from oven.
3. Whisk flour, sugar, lemon zest, and salt in a medium bowl.
4. Add milk, eggs, vanilla extract and almond extract. Stir until well combined. Batter will be thin.
5. Add coconut oil or butter to the cast iron skillet and swirl until melted and coated. Pour batter into the skillet and bake for 18 minutes.
6. Remove from oven, sprinkle the almonds on top and bake for an additional 5-10 minutes or until the center is puffed and the edges are golden-brown.
7. Sprinkle with powdered sugar and top with berries of choice.

Homemade Coconut-Almond Granola



Coconut-Almond Granola




My sweet boyfriend’s even sweeter mother, Amy, has sent us homemade granolas and cereals in her care packages. Total game changer in the granola world, people. It’s not too sugary, there’s a delicious hint of salty/savory flavor, and the best part is it’s not full of butter. Plus, it’s so easy peasy to make! I got all of my dry ingredients from Natural Grocers/Vitamin Cottage. They have great bulk items for cheap. Amy adapted her recipes from Sara Kate Gillingham of The Kitchn.

Pour some in a bowl with almond milk and make it cereal, sprinkle it on a green smoothie, make a fruit and Greek yogurt parfait, or simply eat it by itself. Trust me, it’s that good. Dangerous good. Addictive good.

You could make fabulous gifts for any occasion – Christmas, Birthdays, Showers, etc. All you would need is the granola, a mason jar, and some cutesy twine and boom: a perfect homemade present, right?!

You can find the original recipe here.


Coconut-Almond Granola






Coconut-Almond Granola






Coconut-Almond Granola



Homemade Coconut-Almond Granola

By Lindsey
Published: April 25, 2014

  • Yield: 12 cups

My sweet boyfriend’s even sweeter mother, Amy, has sent us homemade granolas and cereals in her care packages. Total game changer in …

Ingredients

Instructions

  1. Position two oven racks so they divide oven into equal thirds and preheat to 325°F.
  2. Whisk to combine dry ingredients in a large bowl.
  3. Whisk to combine wet ingredients in a small small bowl.
  4. Pour wet ingredients over the dry ingredients and stir with a spatula until well combined and coated.
  5. Divide granola between two cookie sheets and evenly spread. Bake for 20 minutes.
  6. Remove from oven and turn/mix granola with a spatula turner. Bake for another 15-20 minutes or until it begins to brown.
  7. Allow granola to cool in the cookie sheets. Store in ziplock bags or an air-tight container.

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Cinnamon Roll Pancakes



cinnamon roll pancakes



Last Wednesday I got (involuntarily) laid off. Involuntarily or not, it SUCKS. Ego buzz kill to say the least, especially when it’s so unexpected. Naturally, I gave myself a cheat day this past weekend to kill those no-job blues and to boost my ego (and sugar high).

Cinnamon Roll Pancakes are god’s gift to man and woman. Seriously, when I took my initial bite it was like the first time I heard the Beatles. No joke. And I know you’ve all had Cinnabon before – the so-bad-for-you-but-totally-worth-it meal at the mall or an airport… come on, we’ve all caved to these ooey, gooey blobs of deliciousness.

Great news! Next time you’re craving one of these bad boys, you can create the same thing in pancake form – in the comfort of your own house! Plus, these are much faster than making homemade cinnamon rolls, although I am all for homemade anything so hats off to you if you make the real deal.

I was inspired by this recipe from Holly, of Life In the Lofthouse. To quote Holly, these are “FABULOSITY!”

A made a few changes to her recipe:
1. I did not use Bisquick or any other pancake mix – I used the scratch version as you will see below.
2. I used Unsweetened Vanilla Almond Milk instead of regular milk.
3. I did not make the cream cheese glaze – honestly, these are so good and flavorful you do not need any toppings/syrups/glazes. Why add the extra calories?

A few tips:
1. The cinnamon filling ingredients could probably be scaled down a bit – I had a ton extra.
2. Set your griddle or skillet to medium-low. Mine was high and the cinnamon filling burnt a bit so medium-low is the way to go.
3. I have a Cuisinart Griddler – it’s a griddle, panini press, and grill all in one! Perfect for pancakes because you can make 8 at once! Saves you so much time!

PS: These ‘cakes are delicious as leftovers too – hot or cold!

Cinnamon Roll Pancakes

By Lindsey
Published: April 7, 2014

  • Yield: 10-12 pancakes

Last Wednesday I got (involuntarily) laid off. Involuntarily or not, it SUCKS. Ego buzz kill to say the least, especially when …

Ingredients

Instructions

  1. Prepare the Cinnamon Filling first. Combine the first three ingredients in a small-medium bowl using a whisk. Spoon into a ziplock bag and set aside.
  2. Make the Pancake Batter. Whisk together the flour, baking powder and salt. Add in almond milk, oil and egg and whisk just until combined. Lumps are OK, in fact, desired. DO NOT overmix otherwise you’ll get flat, dense flapjacks.
  3. Heat a griddle (medium-low) and lightly grease with coconut oil. Scoop about 1/2-1 cup of batter and pour onto skillet. Snip a tiny corner off of the cinnamon filling ziplock bag, squeeze, and carefully swirl onto pancakes. Once bubbles start to appear, flip for 1-2 minutes, or until lightly browned on the other side. Transfer to a baking sheet and pop in a warm oven if need be.
  4. Eat as many pancakes as you possibly can before your family comes down and devours them!

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