Chocolate Nutella Granola

Is granola still healthy if you add Nutella and chocolate chips? All the healthy elements are still there so let’s say yes! We love to eat it by the handful, yesterday we had it with vanilla yogurt and berries, and today I added banana and vanilla almond milk and had the most delicious lunch.

Chocolate Nutella Granola

Chocolate Nutella Granola 2

5 cups crispy rice cereal
4 cups rolled oats
1 cup wheat germ
1 cup sliced almonds
1 cup rough chopped pecans
1/2 cup sunflower seeds
2 cups raisins
1 cup coconut
1 cup chopped dates
1 cup dried cranberries
2 Tbl cinnamon
1/2 cup butter
1/2 cup Nutella
1 cup brown sugar
3/4 cup pure maple syrup
1/2 tsp salt
2 tsp vanilla
1 cup semi sweet chocolate chips

Preheat oven to 325°. In large bowl, mix together crispy rice cereal, oats, wheat germ, almonds, pecans, sunflower seeds, raisins, coconut, dates, dried cranberries, and cinnamon. In saucepan, melt butter, Nutella, and brown sugar together. Add maple syrup, salt, and vanilla. Pour over dry ingredients and stir gently until thoroughly combined. Stir in chocolate chips. Spread out evenly on two cookie sheets that have been sprayed with nonstick spray. Bake for 8 minutes, remove and gently stir and spread out again. Bake another 8 minutes, remove, gently stir and spread out again. Bake 8 minutes more. Remove from oven and cool completely. Store in airtight container. Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.

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Bran Muffins

We love a good muffin, don’t we? But, I am big on counting calories, and a muffin can be loaded with calories. With this recipe, the goal was healthy, good taste, fiber, and low calorie. I think is hits the mark, it can be a good start for your morning or a great snack. Don’t expect a lot of sweet, there is no sugar added. The flavor comes from the hardiness of bran, a hint of molasses, cinnamon, and little bit of chocolate here and there.
One muffin has 145 calories, 5g fiber, 2.6g fat, 30.7g carbs.

Bran Muffins

Bran Muffins II

1¼ cups All-Bran cereal
2/3 cup milk (I use unsweetened vanilla almond milk)
1/4 cup unsweetened applesauce
1 egg
2 Tbl molasses
1/2 tsp vanilla
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 Tbl mini chocolate chips*

Preheat oven to 350°. Spray 6 muffin cups or add papers.
Stir together All-Bran, milk, applesauce, egg, molasses, and vanilla. Let sit 5 minutes for the bran to softened. Stir together flour, baking powder, cinnamon, and salt. Add dry ingredients to bran mixture and stir just until combined. Stir in mini chocolate chips. Scoop batter evenly into the 6 muffin cups. Bake 20-22 minutes.

*Use 4 Tbl mini chocolate chips for a little more chocolate in your muffins, this increases the calories per muffin to 170. Still good on calories, and more chocolate!

 

Popovers

Make popovers for dinner to go with your soup. Make them for breakfast to eat with butter and jam. Or, make them anytime just because of that amazing crunchy outside and tender delicious inside!

Popovers 1Popovers.jpg1 Tbl butter, melted, cooled
1 cup milk
2 eggs
1 cup flour
1/2 tsp salt

Preheat oven to 400°. Spray a 6-cup popover pan with nonstick spray.
Combine butter, milk, eggs, flour, and salt in blender. Blend for 30 seconds. Divide batter among the 6 popover cups, filling each about half full. Bake 40 minutes, do not open oven door during baking time. Remove from oven. You may want to pierce each popover to let steam escape. Serve warm. You can make popovers in a muffin pan or Pyrex custard cups.

Other Quick Bread Ideas:

Quick Dinner Muffins Quick Dinner Muffins

Corn Bread Muffins Buttery Sour Cream Corn Bread Muffins

Peanut Butter & Banana Oatmeal Bake

This is a delicious way to eat your oatmeal!

Peanut Butter & Banana Oatmeal Bake

Peanut Butter & Banana Oatmeal Bake 1

4 cups old fashioned oats
1½ tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2¹⁄3 cups almond milk (or other milk)
1/4 cup brown sugar
2 tsp vanilla
1/3 cup pure maple syrup
1 tsp fresh lemon juice
3 bananas, mashed
1/2 cup peanut butter, creamy or crunchy

Preheat oven to 375°. In medium bowl, stir together oats, cinnamon, baking powder, and salt; set aside. In large bowl, stir together milk, brown sugar, vanilla, maple syrup, and lemon juice. With electric mixer on lowest setting, mix in bananas and peanut butter. Add oat mixture and mix just until incorporated. Pour mixture into sprayed 13″x9″ baking pan, spread evenly. Bake 20-25 minutes, until set. Serve while hot on a plate or in a bowl with syrup, cream, milk, bananas, raisins, you decide! Leftovers can be kept in an airtight container in refrigerator for 5-7 days and reheated. You can make half a batch and bake in 8″x8″ or 9″x9″ baking pan. Recipe from shelikesfood.com.

Other Breakfast Ideas:

Baked Frittata

Bacon, Tomato, & Cheddar Bake

Breakfast Pizza

Sausage & Potato Breakfast Casserole 2

Harvest Grain & Pecan Waffles

 

 

Cranberry & White Chocolate Scones

A warm scone on a cold winter morning, lovely.

Cranberry & White Chocolate Scones

Cranberry & White Chocolate Scones 1    Cranberry & White Chocolate Scones 2    Cranberry & White Chocolate Scones 3

2½ cups flour
3 Tbl sugar
1 Tbl baking powder
1/4 tsp salt
1/3 cup butter, cold, cut in pieces
1/2 cup milk
1 egg
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup chopped frozen cranberries tossed in 2 tsp sugar

Preheat oven to 375°. Line baking sheet with silpat, parchment or spray. Whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. In small bowl, stir together milk, egg, and vanilla. Add milk mixture to dry ingredients, mix to incorporate. Mix in white chocolate and cranberries. Mixture will look dry. At this point I use my hands to bring all together, knead slightly to form a ball (don’t work too much or your warm hands will melt the butter). On well flour surface, press into a round disc about 1 inch in height. Cut into eight wedges. I like to make smaller scones, pictured above. Divide dough in half, press each half into a round disc 1 inch in height and cut into six wedges. Place scone wedges on prepared baking sheet. Optional:  brush with milk and sprinkle with sugar. Bake 16-20 minutes (depending on size), until scones just start turning golden brown.

More Scones:

Sun Dried Tomato Basil & Feta Scones

Raspberry Scones

Orange Cranberry Scones

Spiced Pumpkin Chocolate Chip Scones 3

 

Banana Chocolate Chip Scones

A yummy solution for one over-ripe banana sitting on the counter!

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones 2   Banana Chocolate Chip Scones 3

2 cups flour
1/4 cup sugar
1 Tbl baking powder
1/2 tsp salt
1/3 cup cold butter, cut in small pieces
3/4 cup cream
1/2 tsp vanilla
1 banana, cut in small pieces
1/2 cup mini chocolate chips
Coarse/Turbinado sugar for sprinkling

Preheat the oven to 400°. Line baking sheet with parchment paper or silpat. In large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter. Add cream and vanilla; stir gently just until dough comes together. Gently fold in bananas and chocolate chips. Transfer dough to floured surface and knead dough gently a few times, until ball forms. Pat dough into 9″ circle, about 3/4-inch thick. Cut into 8 even wedges. Place wedges on prepared baking sheet. Brush tops with a bit of cream and sprinkle with coarse sugar. Bake 15-18 minutes, or until golden brown. Recipe from prettysimplesweet.com.

One Year Ago: Brownie Cookies w/Chocolate Frosting Brownie Cookies with Chocolate Fudge Frosting

Two Years Ago: Birthday Cake Oreo Blondies Birthday Cake Oreo Sprinkle Blondies

Three Years Ago: Chocolate Cherry Bars Chocolate Cherry Bars

Four Years Ago: Mini Oreo Cheesecakes Mini Oreo Cheesecakes

Mandarin Orange Muffins

Mandarin Orange Muffins, may you have a happy sunny morning!

Mandarin Orange Muffins

Mandarin Orange Muffins 2

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1 (11 oz) can mandarin oranges, drained, reserve 1/2 cup liquid
1 egg
1/3 cup oil
1/3 cup sugar

Preheat oven to 400°. In large bowl, stir together flour, baking powder, and salt. In another bowl, stir together the 1/2 cup mandarin orange liquid, egg, oil, and sugar. Add to dry ingredients and stir just until combined. Fold in oranges. Divide batter evenly into six muffins cups sprayed with non-stick spray and sprinkle tops with sugar. Bake 20 minutes or until golden. Makes 6 large muffins.

One Year Ago: Easy Cheesy Breadsticks Easy Cheesy Breadsticks

Two Years Ago: Chocolate Coconut Crunch Cookies Chocolate Coconut Crunch Cookies

Three Years Ago: Lemon Truffle Pie Lemon Truffle Pie

Four Years Ago: Chocolate Cupcakes w/Chocolate Marshmallow Frosting Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting

Peanut Butter & Honey Braid

If you’re a bread person like me, make this Peanut Butter & Honey Braid, grab a glass of milk and be happy!

Peanut Butter & Honey Braid

Peanut Butter & Honey Braid 1  Peanut Butter & Honey Braid 2  Peanut Butter & Honey Braid 3

2 ¹/3 cups baking mix (such as Bisquick)
1/2 cup butter, cold
2/3 cup milk, cold
3-4 Tbl peanut butter
2-3 Tbl honey

Preheat oven to 425°.  Cut butter into baking mix until mixture is crumbly. Stir in milk until dough comes together. Turn dough onto floured surface and knead lightly 10 to 12 times. Roll dough into 15″x9″ rectangle.  Spread jam lengthwise down center 1/3 of dough (center 3″ pictured below). Make 3” cuts at 1″ intervals on long sides. Fold strips over filling.  Pick up with two spatulas and move onto Silpat lined baking sheet or sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned. Glaze with following glaze when slightly cooled.

1/2 cup powdered sugar
1/8 tsp vanilla
milk (enough to make drizzle consistency, add a little at a time)

Whisk together until smooth and drizzle over braid.

One Year Ago: Giant Chocolate Cookies Giant Chocolate Cookies

Two Years Ago: Rolo Caramel Brownies Layered Rolo Caramel Brownies

Three Years Ago: Raspberry Scones Raspberry Scones

Baked Frittata

This is a perfect throw together, use what you’ve got in the fridge and pantry kind of dinner (or breakfast or brunch). Use the basic recipe and add ingredients and spices to taste. It can be meatless or not, make the full recipe for a 13″x9″ pan or half it in a smaller dish for fewer servings, it’s all up to you!

Baked Frittata

12 eggs
1/2 cup flour
1/2 baking powder
1 tsp salt (or season salt)
fresh ground pepper
fresh herbs, chopped or spices (optional)

Some ideas for added ingredients (this is what I did): Sauté onion, peppers, spinach. Browned sausage and/or bacon. Grated Swiss and sharp cheddar cheese. Diced tomato. Chopped green chilies. Sliced or chopped olives.

Preheat oven to 350°. Sauté vegetables if using. In large bowl, whisk together eggs, flour, baking powder, salt, pepper, and other herbs or spices. Stir in all other ingredients. Pour into well sprayed 13″x9″ pan. Bake 35-45 minutes, until set in center. Remove from oven and let cool and set up for about 10 minutes. We also like a little salsa on top!

One Year Ago: Chewy Peanut Payday Bars Chewy Peanut Payday Bars

Two Years Ago: Frosted Almond Oatmeal Cookies Frosted Almond Oatmeal Cookies

Three Years Ago: Creamy Lemon Oat Bars Creamy Lemon Oat Bars

Four Years Ago: Dinner Rolls with a Twist Dinner Rolls with a Twist

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

My husband and I had this for dinner tonight and loved, loved, loved it! Amazing flavors all baked together and what great presentation. This would be a wonderful addition for a special occasion breakfast, brunch or just because! The recipe comes from foodandwine.com.

Bacon, Tomato, & Cheddar Bake

Bacon, Tomato, Cheddar Bake 2

1 lb white artisan bread, cut into 1″ cubes
1/4 cup extra-virgin olive oil
1 lb sliced applewood smoked bacon, cut into 1/2″ pieces
1 large onion, halved and thinly sliced
1 (28 oz) can whole Italian tomatoes, drained, chopped and patted dry*
8 oz extra-sharp cheddar, shredded
8 oz Monterey Jack cheese, shredded
2 Tbl snipped chives
1¾ cups chicken broth
8 large eggs (or 6, your choice)

Preheat oven to 350. In large bowl, toss bread with olive oil and spread on large rimmed baking sheet.  Bake for 20 minutes, tossing once, until bread is golden and lightly crispy. Leave oven on.

Meanwhile, in large skillet, cook bacon until crisp.  Transfer bacon to paper towels to drain: reserve 2 Tbl of fat in skillet. Add onion to skillet and cook until softened. Add tomatoes and cook until liquid is evaporated, about 3 minutes.

Return toasted bread cubes to the large bowl.  Add contents of skillet, bacon, shredded cheddar, shredded Monterey Jack, chives and broth. Stir until bread is evenly moistened.  Spread mixture in sprayed 9″x13″ baking dish and cover with lightly foil.

Bake for 30 minutes.  Remove foil and bake until top is crispy, about 15 minutes longer. Remove baking dish from oven and using a ladle, press indentations into bread mixture (you can do 6 or 8). Crack an egg into each indentation. Return dish to oven and bake for about 15 minutes, until egg whites are set but yolks are still runny. Cook longer if you do not want runny yolks. Serve right away while it’s warm.

*I used a 28 oz can petite diced tomatoes, works great and no chopping needed.

One Year Ago: Happy St. Patrick’s Day Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Three Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars