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Breakfast

Granola – Two ways

Today I’m sharing not one but two homemade granola recipes. The thing is, they are both SO good, that I couldn’t decide which to post first. For Father’s Day, I made two kinds of granola for my dad. He likes homemade gifts and kept hinting that he ran out of the other batch I made for him, so I thought it would be the perfect gift. After filling his containers, I had some left over and have enjoyed the best breakfasts this week. While store brand granola can taste just fine I highly encourage you to make your own. It’s so much better and so simple. I tend to have most of the ingredients on hand and it’s a great way to use up some of those random bags of dried fruit, or nuts, or chocolate chips you have in your cabinet. I feel like I’m airing my dirty laundry. But, if you need more convincing, it’s just healthier for you. You control what goes in it, how it’s sweetened and again….super delicious. I usually just use granola with my yogurt, but on toast with peanut butter, or in oatmeal is another fantastic option. Or in this case, by the handful. Or should I clarify by a few handfuls. Both of these recipes are slightly adapted from Two Peas and Their Pod.

 

Easy Almond Butter Granola

Easy Almond Butter Granola

Instructions

  1. Preheat your oven to 350 degrees F. Place a Silpat mat or parchment paper on a large baking sheet and set aside.
  2. In a large bowl, combine the oats, almonds, cinnamon and salt. Stir until combined and set aside.
  3. In a microwave safe bowl, combine the almond butter, maple syrup, coconut oil, and vanilla extract. Microwave for 30 seconds. Remove from the microwave and mix until smooth and ingredients are combined. Pour mixture over the oats and combine until the oats are coated.
  4. Spread oats onto prepared baking sheet and bake granola for 30 minutes, stirring once. Remove from the oven and let cool completely, Once cooled, add chocolate chips and store in an airtight container for up to one month.

Notes

 

 

Almost Banana Bread Granola

Almost Banana Bread Granola

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat mat or parchment paper and set aside.
  2. In a large bowl, combine oats, walnuts, salt, and cinnamon. Stir to combine.
  3. In a medium bowl, combine the mashed banana, coconut oil, maple syrup, brown sugar, and vanilla extract. Pour the liquid mixture over the oats and combine until oats are coated. Spread evenly on the prepared baking sheet.
  4. Bake granola for 25-30 minutes, stirring occupationally. Remove from the oven and let cool. Granola will crisp as it cools. Store in an airtight container of glass jar with lid for up to two weeks.

Notes

Light and Healthy Banana Muffins

 

It’s almost the freaking weekend! Friday is my favorite. I’ve said it before and I will say it again….and again……and again….. I LOVE Friday. During the summer, our office closes an hour earlier (yay!), and I actually get to pick my son up from daycare, one of those rare moments that I absolutely treasure, and we get to enjoy two “home days”. I love home days. Snuggles galore and the time that I get to focus on baking and cooking. Nothing sounds better to me. So to celebrate the weekend, I’m sharing these lightened up banana muffins. These are so good, I couldn’t tell they were lighter. The original recipe uses white whole wheat flour which would be great here. I used all-purpose because I happened to run out of white whole wheat flour and they still came out great. Super easy to whip up and they will make your kitchen smell amazing!

Instructions

  1. Preheat your oven to 325 degrees. Line your cupcake tin with liners.
  2. In a large bowl, cream the butter and 1/4 cup of maple syrup with an electric mixer. Add in the egg whites, banana (I left mine whole and just let the hand mixer do the mashing), maple syrup, apple sauce, and vanilla. Beat until the mixture is combined, scraping down the sides of the bowl.
  3. Add the flour, baking soda and salt to the bowl and blend just until combined. Pour the batter into the prepared baking tin and top with crushed pecans. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

Notes

Slightly adapted from Skinnytaste.

Streusel Baked French Toast Sticks

 

My son has a couple of new phrases that he’s picked up from somewhere, that are fairly hilarious. 1. “Ok, ok, ok mom, you’re just making me weird” 2. “I’m just freaking out”. I can relate to the second phrase when I stumbled upon this recipe Saturday morning. I love to change up the usual pancake/waffle weekend breakfast routine and the minute I saw this I knew this was going to be that welcomed change. I love Two Peas and Their Pod.  Their blog is fantastic and if you are looking for a source for awesomeness, you should definitely check it out. It’s on that wonderful blog where I found this delicious breakfast. It was so easy to make I was able to put it together and get it in the oven before my son yelled mommy come sit with me! The only substitution was the bread. I didn’t have any French bread (I know, who runs out?!) or thick cut toast, so I used what we had on hand and it was amazing! Full disclosure, I could not stop eating them. Also, my son could not wait for me to take a picture, to eat some. He just started to dive right in!

 

These are definitely worth making. It’s fun and delicious and I promise you will not be able to stop.

Ingredients

For the French Toast Sticks

For the Streusel Topping

Instructions

  1. Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or non-stick cooking spray.
  2. Cut the bread into 3 sticks. In a shallow dish, whisk together the eggs, milk, vanilla, and cinnamon. Dip the bread sticks into the egg mixture, letting excess drip off. Place on the prepared baking sheet and bake for 9 minutes.
  3. Meanwhile, add the flour, brown sugar, and cinnamon to a small bowl and mix to combine. Add in the butter and work together using your hands until the mixture is crumbly.
  4. Remove the french toast sticks after 9 minutes. Flip them over and top with the streusel mixture. Place them back in the oven and bake another 9-10 minutes or until they are golden and streusel is set.
  5. Remove from the oven and serve warm. Serve with maple syrup, confectioners sugar, fruit, if desired. Or, eat them plain because they are amazing as is!

Notes

Original Recipe from Two Peas and Their Pod

Birthday Cake Donuts

 

I love the vintage look of this photo. It kinda feels appropriate since I took it forever ago. I was experimenting with baked donuts on the same day that I was craving cake, so I made these birthday cake baked donuts and they are mouth watering. I love that they are dense yet light, they qualify as breakfast, so you can literally eat cake for breakfast, and they are not overly sweet. I have not had much luck in the homemade donut department previously. I had attempted to make some strawberry jelly donuts, they fried nicely, I tried filling them with the strawberry filling, and it literally looked like someone slaughtered the innocent donuts. They tasted good, but looked horrific. These baked goodies were such a great success. I really wasn’t sure what to expect, and the final product was dance party worthy.

 

 

Ingredients

For the Donuts

For the vanilla glaze

For the chocolage glaze

Instructions

  1. Preheat your oven to 425 degrees. Grease a donut pan and set aside.
  2. Beat butter, oil, and sugar in the bowl of your electric mixer. Add in the eggs and mix until combined.
  3. In a separate bowl, mix together the dry ingredients. Set aside.
  4. Combine the buttermilk and vanilla in a liquid measuring cup. Whisk to combine.
  5. Alternate adding the wet and dry ingredients to the egg mixture. Mix just until combined. Fold in the sprinkles.
  6. Fill your donut pan just shy of the rim. Bake about 5-7 minutes or until the donuts are cooked through.
  7. To make the vanilla glaze, combine the c ream cheese, powdered sugar, vanilla and milk. Mix together until the glaze is thin enough to smoothly coat the tops but will still set.
  8. For the chocolate glaze, melt the chocolate on your stove top. Add in a little cream to smooth out the mixture. You can also add a little oil to the chocolate to help it thin and will still allow it to set.

Notes

This is an original recipe.

Toast Four Ways

 

I love toast. There I said it. I absolutely love toast. I always have. The problem is normal piece of toast with butter will not hold me over in the morning. I need there to be a bit more to it. So, I’m sharing a bit more to toast than just toast. I love dressing it up with veggies and all sorts of interesting things. The more that I can get to balance on the toast, the better it is going to be. It’s also great to have something simple to whip up on those nights you need something quick for dinner. Or the perfect quick lunch. And obviously, breakfast. This could even be a snack, just cut it in half and boom perfect snack for sharing. Or, because toast it so delicious, you could just have an indulgent snack and not even worry about it. But in the spirit of sharing, I give you, four delicious toasts.

 

 

 

 

 

Ricotta Toast. Beautiful ricotta toast. To make this version mix some ricotta and cinnamon together. Spread it on your toast and add some almonds. You can toast the almonds if you want, I think that it would add that wonderful crunch factor. The almonds here are not toasted because I happened to make this at work for lunch one day, but when I make this again, I will toast them. Drizzle with a generous amount of honey and enjoy.

 

 

 

 

 

Avocado Egg Toast, my breakfast basically every morning, in some form. For this version, I mashed an avocado and mixed in some seasoned salt. Spread that on your toast. Scramble an egg and add some cheese, salt and pepper to taste, and drop it right on top. That’s it!

 

 

 

 

 

 

I love anything caprese. Especially when it includes avocado. This toast is my FAVORITE toast. I used shredded mozz because I had it on hand. I would highly recommend slicing some instead because….cheese…and it would be amazing. Shredded it also delicious. Then alternate between sliced tomato and sliced avocado. Drizzle on some olive oil and salt. Sprinkle with torn basil and then dive into what I would consider Heaven on toast.

 

 

 

 

 

 

 

Peanut butter and jelly. Such a classic. Add some sliced banana and crushed cereal and you literally have two breakfasts turned into one phenomenal toast experience. I just spread on some peanut butter and jelly. Sliced up a banana and topped with some crushed honey chex cereal. This toast is so simple yet so tasty!