Crunchy Granola Clusters

 I've been making the same Granola for years, that is until now.  I have a new favorite.  It has the same ingredients as my other recipe, it's loaded with oats, nuts, and coconut, with a touch of maple flavor but the difference is, it has big crunchy clusters.  It's good sprinkled on yogurt, with milk or even by the handful.  The best part is it's easy to make.  Okay, the best part is eating it by the handful!

• INGREDIENTS:
• 1 1/2 cups old fashioned rolled oats (not instant)
• 1/2 cup unsweetened coconut flakes (large flakes not shredded)
• 1/2 cup slivered raw almonds *see note
• 1/2 cup raw pecan halves *see note
• 1 Tbsp brown sugar
• 1/2 tsp cinnamon
• pinch sea salt (or kosher salt)
• 3 Tbsp coconut oil
• 1/3 cup real 100% PURE maple syrup
• 1 tsp pure vanilla extract

 Instructions

1. Preheat oven to 325 degrees. VERY IMPORTANT - Line a large baking sheet with parchment paper or it will stick to the pan, set aside.
2. Add oats, coconut, almonds, and pecans to a large mixing bowl and stir to combine.
3. To a  small microwave-safe bowl ( I used a glass measuring cup) add brown sugar, cinnamon, salt, coconut oil, maple syrup; stir and heat for 30 seconds.  Stir again.  If not totally combined put in the microwave, 20 seconds more and mix. Add vanilla and mix again.
4. Immediately pour over the dry ingredients and lightly stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet (covered with parchment paper) and spread into an even layer.
5. Bake for 10 minutes, turning the pan around (so it bakes evenly) and bake 10 minutes more.   Watch carefully so it doesn't burn.  Everyone's oven is different so if you may need a few more mins. Do not stir!!  You'll know it's done when the granola is golden brown.
6. Do not stir!  Let it cool COMPLETELY before breaking into clusters.
7. Store in a sealed bag or container at room temperature for up to 3 weeks.  

    *Add any combination of (unsalted )nuts/seeds that you like, walnuts, pumpkin seeds, sliced almonds, etc...

Enjoy!

Recipe adapted from https://minimalistbaker.com/super-chunky-coconut-granola/

                                                                           

Mini Cranberry Orange Scones

I used to work at my cousin's coffee shop and she was the baker of the most delicious scones.  I no longer work or live close by so I don't get to enjoy her scones very often.  The scones that I've tried at our local coffee shops always fall short, they're dry and not flavorful.  So, I set out to find a scone recipe that was flavorful, tender and would freeze well.  Well, this recipe is all that and easy to make.  I also like that right out of the freezer they take about 15 minutes to thaw and are ready to enjoy with a cup of coffee.

This recipe is slightly adapted from the wonderful blog, Pinch My Salt.

What makes this recipe quick and easy is using a food processor.

Make sure your butter is well chilled.

Pulse in the butter only until it's mixed in but still pea-sized clumps.

Dough will be sticky but turn out onto floured surface and use floured hand to knead into two 6 inch circles.

If you like a less sweet scone, these are great as is but for me I'll always go for the glaze!

Baked to perfection!

The glaze is thin and will dry and set so you'll be able to stack them in a container without them sticking together.

If you used a large orange like I did, you'll get to enjoy the extra fresh orange juice after you're all done.

After the glaze dries and sets you can stack them in a container to eat later or freeze them.  I do like to put parchment or wax paper between the layers when frozen so they won't stick together.

Ingredients:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt *see note

1/3 cup sugar

1 large egg

1/2 cup half and half

zest of one orange, divided

1/2 cup unsalted butter, cut in pieces and well chilled *see note

1/2 cup dried cranberries 

Glaze:

1 cup powdered sugar

2 tablespoons orange juice (from the zested orange)

1/2 teaspoon orange zest (reserved from above)

Instructions:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper or silpat.

2. In a food processor, mix together the flour, baking powder, salt, and sugar by pulsing a few times.

3. In a separate small bowl, whisk together egg, half and half, and most of the orange zest (reserve about 1/2 teaspoon for the glaze); set aside.

4. Add cold butter pieces into the flour mixture and pulse 6-8 times, you want the butter to be pea-sized clumps within.

5. Add the cranberries and the egg mixture to the flour mixture all at once and pulse until the mixture starts to clumps together. Dump mixture out onto a floured work surface and, with floured hands, gather into a ball and knead once or twice. If it’s quite sticky, just sprinkle a little extra flour on the counter and on top of the dough to keep it from sticking. Cut dough into two equal pieces and pat each into a 6 inch circle about 1/2 inch thick. Cut each circle like a pie into 8 slices. Arrange scones on the parchment-lined baking sheet.

7. Bake in a preheated 425 degree oven for 10-12 minutes or until lightly browned. Remove to a cooling rack and let cool completely before dipping in the glaze.

Glaze:

In a small bowl that is wide enough to dip a scone, combine 1 cup powdered sugar with 2 tablespoons orange juice and the reserved orange zest. Whisk until smooth.  Put some waxed paper or foil underneath the cooling rack to catch dripping glaze. Dip tops of the scones in the glaze and place them (glaze side up) on the cooling rack. Once glaze is dry, scones can be stored in a container or freezer. If not eaten the day they are made, put them in the freezer.  Right out of the freezer they will thaw in about 15 minutes.

*  Sometimes I don't have unsalted butter so I'll use regular salted butter and just add a pinch of salt instead of 1/2 teaspoon.

Blueberry Baked Steel Cut Oatmeal

This was my first attempt at making baked oatmeal and if I had known how good this was I would of been making it all winter long!  I don't usually eat oatmeal once the spring weather appears but this oatmeal will continue to make an appearance.  I really like that it can be made the night before and baked in the morning.  The nuts rise to the top for a crispy topping with the creamy oats underneath and the sweet blueberries throughout.  If there are any leftovers it warms up wonderfully in the microwave.

I found this great recipe on Alexandra Cooks blog.  Check out her blog.    

I'm looking forward to making this again.  I want to try it with dried cherries and pecans or apples and walnuts but this blueberry and walnut combo is a keeper.     

Ingredients:
2 cups 2% or whole milk
1/3 cup PURE maple syrup (don't use flavored maple pancake syrup)
1 large egg
3 tablespoons butter, melted and cooled slightly
2 teaspoons vanilla extract
3/4 cup Steel Cut Oatmeal (don't use rolled oats)
1/2 cup walnuts, roughly chopped
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt

3/4 - 1 cup blueberries

Instructions:
1.   In a bowl, whisk together the milk, maple syrup, egg, butter, and vanilla.   Add oats, nuts, baking powder, cinnamon and salt.  Stir to combine and store mixture in fridge overnight. 

2.   Preheat the oven to 375 degrees.  Give mixture a good stir.  Scatter berries into an 8-inch square baking dish.  Pour milk-oat mixture over the berries. 

4. Bake for 40 minutes, turn oven down to 350 degrees and continue to bake 20 more minutes or until the top is golden brown and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

Yield: about 6 servings

                                                                   

Poached Eggs and Avocado Toast

In my last post I said that I'm not a huge breakfast eater but come the weekend I'm ready for some eggs and bacon.  I've been making poached eggs and avocado toast almost every weekend, it's that GOOD.  I had seen pictures of this all over pinterest and had to try it.  What a wonderful combination!  No recipe needed just use what ever bread you like, toast it, spread it with some mashed avocado (salt & pepper) and top with a poached egg (or fried egg).  That's really all you need BUT if you want to bring it over the top add some crisp bacon and a garden fresh tomato.  So delicious!

I go through about 3-4 avocados a week.  Love them on salads, chunky guacamole, black bean and avocado salsa, great on BLT's and now for breakfast.  Avocados are pricey and it's so frustrating when I cut into a rotten one. I've learned to buy untouched unripened avocados and let them ripen on my counter and once they are ripe I'll store in fridge (for a few days) if not using right away.  This way they are not bruised by all the shoppers who love to squeeze all the ripe avocados in the bunch to find the perfect one.

 There are those times that I need an avocado and I don't have time to wait a few days for it to ripen so here's a tip I was given.  First, don't squeeze, and if you see marks that it was squeezed don't get it as it will be bruised.  Then look for the dark black/brown color of the skin.  Once you find a good candidate, flick off the hard stem and if it's brown under it, it's bad but if it's yellowish/green it will be perfect.  So far, this has worked for me.  

Strawberry Rhubarb Jelly

It's rhubarb season and I love rhubarb!  I got this recipe from my Grandma Logterman and I make this jelly every year.  It keeps in the freezer all year, that is, if it's last that long.  After having this jelly no other jelly will do.  

     5 cup rhubarb, chopped
     1 (8 oz) can crushed pineapple, in juice
     1  cups sugar
     1 (3 oz) box strawberry jello

1. Combine rhubarb, pineapple and sugar in a large saucepan and mix well.

2. Bring to a boil. Boil for 10 minutes, stirring. Add jello and mix well until dissolved. Cool for 30 minutes.

3. Ladle mixture into freezer containers (I use 8 oz. jelly jars (makes 4) but you can use any other glass/plastic containers with lids that can go in the freezer). Refrigerate or freeze. If frozen,  thaw in refrigerator several hours before serving.

                                                                                         

Poached Egg

My husband Kevin's favorite breakfast is Eggs Benedict.  I never make it at home because I don't like making poached eggs because they never turn out, that is, until I discovered this technique that makes a perfect poached egg, which you'll see in the video.  Now, I just have to work on perfecting hollandaise sauce. 

Straining the egg in a fine mesh strainer gets rid of the watery whites that would just float in the water.
I have the water at a slow boil.  Once you lower the egg into the water, all you have to do is move it around a little so that it cooks evenly.  I cook mine for about 3 to 31/2 minutes.  

Isn't that a beautiful poached egg!  The egg comes out perfect with tender whites and the yolk is liquid gold, according to my husband.

This was Kevin's breakfast this morning, sausage gravy over a biscuit with a poached egg.  He was a very happy man!

Cream Cheese Cinnamon Crescent Bars

I have had these bars but never made them myself until now.  I will say, sometimes, it's good to NOT know how something so good is made because now I know how much butter goes into these bars.  The original recipe calls for 1/2 cup butter but I cut back a little.  I know, not a lot but it made me fill a little better.  I made these for a brunch but would be a great dessert too.  I will be making these again when I have somewhere to bring them as they are so easy, quick, delicious and worth every bite!  

Ingredients:
2 cans pillsbury butter crescent rolls

2 (8oz) packages cream cheese (softened)

1 cup sugar

1 teaspoon vanilla

1/3 cup butter (melted)

Cinnamon & Sugar (1/3 cup sugar and 1 tablespoon cinnamon)

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased glass 9x13 dish, pressing perforations to seal. In a medium bowl, beat softened cream cheese, sugar, and vanilla until smooth. Spread mixture over crescent rolls. Unroll remaining crescent rolls over mixture, pinch seams together.  Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 30 minutes.  Cool, about 20 minutes.  Good served warm, room temperature and right from the refrigerator.  Cover and refrigerate to store.  Serves 12 

Sausage Bread

I've been making this sausage bread every Christmas morning as long as I can remember because it's my son, Michael's  favorite.  I only make it once a year so to keep it special for our Christmas morning breakfast which consist of this sausage bread, an egg bake, fruit and muffins.  Every year I think, I really need to take a picture of this bread so I can blog the recipe.   Well, year after year, I get busy and forget!  But this year I remembered because my son asked for the recipe.  I guess he'd like it more than once a year!  

I don't make homemade dough because this Rhodes bread dough is easy and come Christmas morning I need easy!  The only hard part to this recipe is remembering to take the dough out of the freezer the night before to thaw.  Last year, I forgot, and let me tell you I had to scramble to make homemade dough and it was good BUT it wasn't easy. 

This recipe makes two of these loaves but can easily be halved if you only need one.

2 (loafs) Rhode White Bread, thawed (according to pkg. or overnight in the fridge) 

1-(16oz pkg.)  breakfast sausage (I like Jimmy Dean-regular)

1 onion, diced

1 can sliced mushrooms, drained

8oz cheese grated (I like to use pepper jack, monterey jack or mozzarella)

2 tablespoons butter 

Instructions:

1.  Preheat oven to 350.

2.  Sauté sausage and onion until cooked, add mushrooms and sauté just until heated.  Drain well.  Set aside.  (this can be made the day before)

3.   Spray 2 cookie sheets lightly with non-stick cooking spray. Roll (shape) each loaf into a rectangle. Cover with plastic wrap and let rest 15 minutes.

4.  Remove wrap from dough and top sausage mixture evenly over each rectangle. Top evenly with cheese.

5.  Roll each rectangle, jelly roll style, starting with the long side. Pinch ends together to seal tucking ends under. Place on baking sheet seam side down.  Bake each on their own baking sheet so that each loaf bakes evenly.  Switch pans half way between baking time.  Bake at 350°F 45-55 minutes. When loaves come out of the oven spread the top with butter.  Remove from pan to cool10 minutes before slicing.

Mini Vanilla Bean Scones

This recipe comes from Ree-Pioneer Woman and they are delicious!  It took me forever to make this recipe because once I found out how much a vanilla bean costs (about $5-$7 each), I couldn't bring myself to buy three of them.  I searched every grocery store for the lowest price and  found them at Woodman's grocery store for $2.19 each and then at Costco for $11.99 for 10.  If you think ahead you can also buy them online for a good price.   I've made these scones several times and they are so worth it.  They are tender with a hit of vanilla and are slightly sweet from the glaze.  They freeze great and only take about 20 minutes to thaw so you can enjoy them with your morning coffee whenever you want to treat yourself.

Woodman's $2.19 each

Costco $11.99 for 10

The first time I made these scones I followed Ree's recipe exactly but then I tried to make it easier by using a food processor and then shaping them differently. I also don't make as much glaze as she does because she covers the whole scone in glaze and I just covered the top.  Sometimes my shortcuts don't work out but this time they did and the scones were just as good as the originals.  For whatever reason I don't enjoy the time it takes to cut the butter into the flour but a food processor does it in a snap with a few pulses.  Shaping the dough into 3 circles was easier than trying to get the dough into a large rectangle like Ree does.  She makes it look so easy as I saw her make these on her Food Network Show.  Check out her blog post for her recipe as she shows 31 step by step photos!

                                     

Put foil under the rack to catch the extra frosting for easy cleanup.

Scone Ingredients:

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
• 1 whole Large Egg
• 1 cup Heavy Cream
• 2 whole Vanilla Beans

• Glaze Ingredients:

• 3 cups Powdered Sugar, Sifted
• 1/4 cup Whole Milk, More If Needed For Thinning 
• 1 whole Vanilla Bean
• Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla "caviar" inside. (Click here to see how to use a vanilla bean) Stir caviar into cream. Set aside for 15 minutes.

In a large food processor add Sift flour,  sugar, baking powder, and salt.  Pulse a few times to combine.  Cut cold butter into pats, then  add  to the flour mixture in the food processor.  Pulse until the butter in cut into the flour.

Mix vanilla cream with egg, then combine with flour mixture;  pulse food processor until it comes together.

Turn dough onto a floured surface and divid into 3 equal portions.   Using your hands Lightly press each portion and form into three circles about 1/2 inch thick.  Then using a knife or I like to use a pizza cutter, cut each circle into 8 pieces. 

Transfer to a parchment or baking mat-lined cookie sheet and bake for 13-15 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more milk if necessary to get the right consistency. Stir or whisk until completely smooth.  You'll want consistency to be thin enough (but not too thin) to dunk  top of scone into glaze and then let excess drip off.  

One at a time, carefully dunk top of each cooled scone in the glaze.  Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, the glaze will be dry to the touch, about an hour. Scones will keep several days if glazed or freeze using wax or parchment paper between layers so you can easily remove and they won't stick together.  ENJOY!

Makes 24 scones

Pumpkin Bread

I have to post this recipe again because it's that time of year for everything pumpkin.  I LOVE this pumpkin bread, it is spiced with cinnamon, ginger, nutmeg, and cloves.  So much flavor and is perfectly moist.  The slightly adapted recipe comes from Allrecipes.com - Downeast Maine Pumpkin Bread.  I make 6 mini loaves, that way I can share the loaves or freeze what we're not going to eat right away.

Ingredients:

1 (15 ounces) can pumpkin puree 4 eggs 1 tsp vanilla  1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger pumpkin seeds (optional)

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour six  5.75 in x3 in (mini) inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, vanilla, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.  Sprinkle some pumpkin seeds over the top of each loaf.
3.	Bake for about 35-40 minutes in the preheated oven. Loaves are done when a toothpick inserted in center comes out clean.  Let cool 15 minutes and remove from pans.