My Favorite Snack

How good does this look?!  I am addicted to this yummy, wholesome snack.  It has easily become my new favorite nibble.  It is so satisfying, does not weigh you down, and tastes incredible.  For me, it's all about the combination.  The chocolate milk bread sweetens up the Greek yogurt, while the sliced banana adds a creamy, buttery layer to the dish.  You have your carbohydrate, protein, and fruit in one delicious bowl.  I love well balanced snacks.  Now, if only my kids would eat it this way...

2 slices chocolate milk bread*
1/2 C Greek yogurt
1 sliced banana
Your go-to bowl 

Layer and serve either cold or room temperature.

*See recipe here: http://lovelypantry.com/2012/03/buttermilk-quick-bread/.  I sub chocolate milk for the buttermilk.  I've previously featured this bread on my blog.  It is outstanding.

Cake Fridays

On this day after Thanksgiving, I am thankful for my Aunt Lorraine's carrot cake.  When we used to travel to NJ for Thanksgiving, she would make it.  It was always such a treat and an instant crowd pleaser. 

I like it because it doesn't require canned pineapple (one of those ingredients I never have on hand) and it has an almond glaze.  DON'T SKIP THE GLAZE!  It is the best part about the cake.  The nutty almond flavor paired with the sweet carrots and cinnamon will send your taste buds over the moon.   

Auntie's Carrot Cake

2 c sugar

1 1/2 c oil (can sub applesauce)

4 eggs

2 c grated carrots (5)

3 c flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp cinnamon

Mix wet ingredients and add dry ingredients.  Bake in tube pan, 1 hr @ 350 degrees.

Glaze:

1 3/4 c confectioner's sugar

1 1/2 tbsp butter

2 tbsp milk

1/4 tsp salt

1 tsp almond extract

Pour glaze over cooled cake.

Thanksgiving Swedish Apple Pie

 
Traditional Thanksgiving desserts include pumpkin pie, apple pie and pecan pie.  We always serve the first two after our yearly feast.  The past few years, I've been bringing the apple pie.  When I know I have to make a pie, I panic.  I am much more comfortable developing cakes, muffins, quick breads, etc.  I marvel at the ability some people have to generate a delicious, flaky crust with the perfect amount of filling because in the past, my crust has been tasteless and tough, while my filling is too runny.  So this year to play it safe, I created a Swedish apple pie.  You slice the apples super thin, pour them into a pie plate and smooth the batter over top.  So it is more like a cake than a pie.  I know, I know it's not a traditional Thanksgiving dessert but it was either make this or buy pie dough at the food store.  I thought I should at least bring something homemade to the table since I am dubbed the family baker :)

Here is the recipe:

Cream together:
1.5 sticks melted butter
2 eggs
1 C sugar
2 t vanilla

Slowly incorporate 2 C flour.  Mix until smooth.

In another bowl, mix:
4 apples (peeled and sliced)
1/2 C sugar
cinnamon to liking

Put seasoned apples in a 9 inch pie plate.  Pour batter over top.  Bake at 375 degrees for 35-45 minutes until fork/toothpick comes out clean in center.         

Chocolate Granola Update

 

I wanted to share this yummy trail mix we tossed together yesterday.  The kids asked for some chocolate granola.  To make it a more well rounded snack, I added banana chips and dried cranberries.  They loved it!  Of course they ate the chocolate chips first but hopefully your kids/friends will treat it like a well rounded snack and eat all of the components.  It's visually stunning too.  Love that :)

1/2 C chocolate granola (see Monday's post)
1/4 C banana chips
1/4 C dried cranberries

1 serving.  

Impossibly Easy Coconut Pie

 
Betty Crocker strikes again!  If you're going for reliability, simplicity, and a bit of nostalgia, bettycrocker.com is the site for you.  I've definitely had success trying out new recipes on this site.

I love the ease of this recipe and the short ingredient list.  That's what also appealed to me with the creme brulee breakfast bake I made recently.  When you have young children running around the house, you want to be able to make something special for your family with the ingredients you have on hand in your pantry. 

I encourage you to make this pie or if you're feeling super adventurous, whip up the chocolate version on the website.  Heck, have a big party, make both and compare the two!  It's the holidays after all!  This pie is stunning topped with whipped cream.  

The edges get nice and brown...nothing like toasted coconut flavor!

I love how it cracked in the middle.

Yum :)

Impossibly Easy Coconut Pie
Source: Betty Crocker

1

 cup flaked or shredded coconut

3/4

 cup sugar

1/2 

cup Original Bisquick® mix

1/4 

cup butter or margarine, softened

2

 cups milk

1 1/2 

teaspoons vanilla

4

 eggs

1. Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
2. In medium bowl, stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.  

        

Oatmeal Mondays

I have a brilliant way to shake off those Monday blues and get your week started...chocolate granola!  With Thanksgiving just around the corner, this nutty granola loaded with heart healthy dark chocolate goodness will have you energized and ready to go in 5 seconds flat!  Running to the food store, done.  Cleaning the house for out of town guests, done.  Getting the table set, done.  Not only is this recipe good for you, but it also tastes fabulous drowned in soy milk and decorated with a sliced banana (she suggests that on her blog site and I fancy it too).  It will sustain you until lunchtime and motivate you to get all of those last minute errands and chores completed.  


Chocolate Granola
Source: My little celebration

3 cups oats
1 cup raw almonds
2 Tablespoons oil
pinch of salt
1 teaspoon vanilla extract
1/4 cup cocoa powder
1/4 cup honey, agave nectar or maple syrup
1/3 cup semisweet chocolate chips

Preheat oven to 350. Mix the oats, almonds, salt, and cocoa powder in a large bowl. In a small saucepan, warm the oil, vanilla and honey and stir until incorporated.  Mix the dry and wet and spread on a cookie sheet. Bake for 25-30 minutes, stirring once or twice to ensure even cooking. Cool in a bowl and then add the chocolate chips once fully cooled. Store in an airtight container to retain freshness.

 

Pumpkin Corn Muffins

By now you probably already know that I am a HUGE fan of corn muffins.  I also enjoy an oversize hush puppy (with dipping sauce of course).  Pretty much anything that has cornmeal in the ingredient list appeals to me.

It took me a lot of experimenting to find the perfect corn muffin recipe but I did and it was the recipe on the back of the canister of ground yellow cornmeal!  I also discovered that my corn muffins were turning out terribly dry because I was following the prescribed cooking time.  Big mistake!  So now I bake mine for 9-11 minutes as opposed to 20-25 minutes recommended for the corn bread.  They turn out soft and fluffy and with a pat of butter, they are absolute heaven.

When I came across this recipe for pumpkin corn muffins, I knew it would be a safe bet and would not leave me with a super dry product.  How did I know this?  Because pumpkin makes everything moist and creamy without all the added fat.  And that is exactly how these muffins turned out.  They are sweet from the brown sugar and molasses, rich from the eggs, pumpkin puree and olive oil, and mildly spicy from the cinnamon and nutmeg.  They are super satisfying and make you feel like you're eating dessert for dinner.  These are perfect to serve alongside a big bowl of chili (I recommend turkey white bean pumpkin chili) during the colder months.  And with all of those extra roasted pumpkin seeds lying around, what better way to use them up then to adorn these adorable muffins?!  Just sprinkle a few on top before baking to add an earthy crunch.     

Don't get me wrong, I salivate at the sight of a hefty piece of cornbread, but I feel like you get more servings when you make muffins so I tend to lean in favor of corn muffins.  They make a huge mess with kids though so plan accordingly!               

 
Pumpkin Cornbread
Source: Sweet Pea's Kitchen

1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses

Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
This recipe makes 12 cornbread muffins, reduce baking time to 10 to 12 minutes.

Saturday Perusing

I've come across some noteworthy blog sites lately, one of which is my current favorite.  It's called mylittlecelebration.com.  I like it so much that I've added it to my blog list.  There are some recipes that I want to make and feature on Oatmeal Mondays, like chocolate granola, cinnamon swirl oatmeal, and bruleed sweet potato oats.  But she doesn't just stop at breakfast.  If you have the time today, check out her site and see if there are any recipes that inspire you (I can't stop thinking about that chocolate granola with soy milk and sliced banana!).

If you feel so inclined, send your most recommended blog sites my way.  Nothing like a little Saturday light reading :)           

Cake Fridays

I featured this cake on my first blog post titled Constant Craving.  I love cornmeal in anything and I just think this cake is beautiful to look at.  Lately, photos of food have been appealing to me more than the ingredient list.  It is so true that we eat with our eyes first.  A cake that looks this good could easily be eaten in one sitting (with friends of course, not just by myself...I think).       



Click on the picture above and make this your Cake Friday indulgence :)

Cranberry Orange Bread

 
Nothing says the holidays like cranberry sauce, especially homemade with a hint of orange zest.  It's one of those sides most people take for granted and might not crave like turkey, stuffing and green bean casserole but without it, the Thanksgiving table would be incomplete.  That's what inspired me to make this bread, not to mention I had a full bag of fresh cranberries in the fridge that were nearing their expiration date!   

With one week away from Thanksgiving, you may want to give this bread a try.  It will put you in the cranberry spirit and fill your house with warm aromas of orange.  I told you I was on a citrus kick!  When you think citrus, you may think sunny and optimistic, just like the Pilgrims felt when they arrived on a new land.  So this holiday season, while stuffing our bellies, spending quality time with our loved ones, and watching tons of football, let's not forget the true meaning of Thanksgiving.  And maybe this tart, citrusy bread will make its debut on your table!

Cranberry Orange Bread

Source: Chatham County Cooks Cookbook

2 C flour

¾ C warm orange juice

1 C sugar

2 T butter or shortening, melted

1 ½ t baking powder

1 egg, beaten

½ t baking soda

1 ½ C fresh or frozen whole cranberries

1 ½ t salt

½ to 1 C chopped walnuts (optional)

Preheat oven to 350 degrees and grease loaf pan.  In large bowl, mix egg, butter and orange juice, and set aside.  In another bowl, mix flour, sugar, baking powder, baking soda, and salt.  Add dry ingredients to wet ones.  Stir in cranberries and nuts.  Bake for 1 hour or until toothpick comes out dry.  Cool in pan for 10 minutes.   

  

Creme Brulee Breakfast Bake

 
This is a decadent breakfast treat that is highly addictive!  On the website it is referred to as "a giant eggy pancake with a layer of sweet, rich creme brulee."  That about sums it up!  I halved the recipe and it was plenty for us but for a large group, you may want to follow the suggested amounts.

Crème Brûlée Breakfast Bake 

Source: Betty Crocker

Crème Brûlée Layer

1/2

cup unsalted butter

1

cup packed light brown sugar

2

tablespoons light corn syrup 

Batter

1

cup Bisquick Heart Smart® mix

1

cup reduced-fat milk

6

eggs, slightly beaten

1/2

cup sugar

1

teaspoon vanilla

1. Grease 13x9-inch (3-quart) glass baking dish with butter. Set aside.
2. In 1-quart saucepan, cook Crème Brûlée Layer ingredients over medium heat 4 to 6 minutes, beating with whisk, until it becomes a smooth liquid. Pour into baking dish.
3. In medium bowl, beat Batter ingredients with whisk until well combined. Pour over the crème brûlée layer. Cover and chill at least 8 hours but no longer than 24 hours.
4. Heat oven to 350°F. Bake 45 to 50 minutes or until golden brown and center is set. Cut into 6 squares, and enjoy.

Chocolate and Orange Sandwich Cookies

 
Lately, I've been craving orange scented desserts.  I think I'm remembering that chocolate orange ball that arrives during the holiday season.  You know, the one that you smack on the table and it breaks into segments, resembling a chocolate covered orange.  Something about chocolate and orange together...

I am also on a citrus kick.  For Cake Fridays, I'll be making lemon cornmeal cake.  I might even try to sneak in a lime flavored dessert midweek.  Gosh, I wish I had citrus trees in my backyard.  Might have to move to Florida :)

But until then, I made these cookies and they are divine.  Perfectly fudgy and chewy, a cross between a cookie and a brownie.  I left out the filling because the cookies have the perfect hint of orange essence but if I were bringing these to a cookie exchange, I would whip it up.  Now that's a sandwich I can get behind!

Chocolate & Orange Sandwich Cookies
8 oz. semi-sweet chocolate, chopped
1/3 c. all-purpose flour
1/4 tsp. baking powder
pinch of salt
2 eggs
1/2 c. sugar
Grated zest of 1 orange

Filling: 
6 tbsp. butter
1 c. powdered sugar
Grated zest of an orange and juice of 1 orange

Preheat your oven to 350.  Melt the chocolate and let cool slightly.  Whisk in the sugar, eggs, and orange zest.  Stir in the dry ingredients.  Spoon small amounts of dough onto a greased baking sheet.  Bake for 10 minutes-check for firmness.  Cool.
Beat the filling ingredients together.  Spread on a cookie and sandwich with another cookie.

Source: Life by Jill Marie

         

Oatmeal Mondays

Chef Bobby Flay is providing the recipe for today's breakfast: Apricot-Yogurt Parfait with California Granola.  It is one of my favorite granola recipes in a parfait style with Greek yogurt and a tangy apricot sauce.  Click on the picture below to learn how to make it!

Sunday Morning Donuts

 
Growing up, we always had big breakfasts on Sunday mornings, followed by glazed donuts from the food store.  My Dad would go grocery shopping while we were all still in bed, picking up eggs, canned biscuits, frozen potatoes, American cheese, and bacon.  My parents would whip up cheese and eggs, bake off the biscuits and potatoes, and pan fry the bacon.  What a way to wake-up!  And I always knew that after breakfast, there was a donut the size of my head waiting for me, enrobed in a sugary glaze.

I used the leftover batter from Cake Fridays gingerbread cupcakes to make donuts.  I just ladled the batter into my six donut pan and baked them for 9-11 minutes.  I wanted my kids to have a taste of Sunday morning donuts, just like I had growing up.  They were a huge hit and I plan on making donuts for as many Sundays as I have donut recipes for!