Browsing Tag

homemade

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

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.

Cinnamon Ice Cream

 

I scream you scream we are all going to be screaming for this ice cream. David Lebovitz wrote the best  book called The Perfect Scoop. I’ve literally put post-it’s on most of the pages and at this point the book looks like it could take flight. There are so many delicious recipes in there and I cannot recommend this book enough if you are interested in making homemade ice cream. Homemade ice cream tastes so much better and it’s not terribly hard. Though I will admit my first attempts were not great. Buy, you know, if at first you don’t succeed….enjoy the mistake that probably still tastes delicious and try again! It doesn’t have to look pretty to taste good! But the real issue I experienced was that no mater how long I would mix it, it just wouldn’t come together. It froze fine after, maybe a bit more icy. But then I read something “let it chill…preferably overnight”. I had never let the mixture chill overnight before and wouldn’t you know the next day when I brought my ice cream attachment up and let it get to work….success! I was beyond excited. So if you take anything away from this post, let it be chill the mixture overnight and this recipe. You will definitely want this recipe.

Instructions

  1. Crush Cinnamon sticks to break them up. For me, I placed them in a Ziploc bag and had my son help with his toy hammer. He got to help while I was able to prepare the other ingredients! If you don't have a toy hammer, you can still put them in the Ziploc bag and give it a few good hits with with your rolling pin or meat tenderizer.
  2. In a saucepan, heat the milk, sugar, pinch of salt, 1 cup of the heavy cream and cinnamon sticks until warm. Remove from the heat, cover, and let steep for an hour.
  3. Place the remaining 1 cup of heavy cream in a separate bowl and place a mesh strainer across the top of the bowl. Place this bowl into an ice bath (Fill a larger bowl with ice and cold water). Set aside.
  4. In another bowl, add the egg yolks. Reheat the milk mixture to rewarm. Once warm remove as many of the cinnamon stick pieces as you can. Grab a whisk! At this point you are going to temper the eggs. Slowly pour the warm milk mixture over the egg mixture while whisking. When all of the milk mixture has been added to the bowl, scrape the contents back into the saucepan and cook until the mixture thickens and coats a spatula. At this point you will notice the mixture getting a little lumpy.
  5. Remove the pan from the heat and pour into the mesh strainer over the remaining heavy cream. Whisk together until incorporated and the mixture is cool. At this point, I tested the flavor and added some ground cinnamon. Place in an airtight container and LET THE MIXTURE CHILL IN YOUR FRIDGE OVERNIGHT!
  6. Once the mixture has chilled you can prepare according to your ice cream makers instructions. Place in an airtight container and leave in the freezer until completely frozen.

Notes