Breakfast, Snacks

Cinnamon Maple Granola

A Parker summertime tradition, homemade granola. My husband’s favorite is cinnamon, my favorite is dark chocolate peanut. It’s great for snacking, eating as cereal with milk, or sprinkled on yogurt or ice cream (especially delicious on homemade ice cream!). You can follow the basic recipe and make it your own by adding your favorite ingredients.

Cinnamon Maple Granola  Cinnamon Maple Granola 1

5 cups rice krispies
4 cups rolled oats
1 cup rough chopped walnuts
2 cups raisins
1 cup coconut
1 cup chopped dates
1 cup craisins
3 Tbl cinnamon
1 tsp nutmeg
1 cup butter
1 cup brown sugar
3/4 cup pure maple syrup
1/2 tsp salt
2 tsp vanilla

Preheat oven to 350°.  In large bowl, mix together rice krispies, oats, walnuts, raisins, coconut, dates, craisins, cinnamon, and nutmeg.  In saucepan, melt butter and brown sugar together.  Add maple syrup, salt, and vanilla.  Pour over dry ingredients and stir gently until thoroughly combined.  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 and cool completely.  Store in airtight container.

More Granola!

Dark Chocolate Peanut Granola

Pumpkin Pie Granola 

Fruit & Honey Graham Granola

Chocolate Nutella Granola

Breakfast, Brownies & Bars, Snacks

Chewy Granola Bars

These granola bars are so easy to make, a perfectly delicious treat! Recipe from moneysavingmom.com.

Chewy Granola Bars

2½ cups Rice Krispie Cereal
1¾ cups oats
1/4 cup wheat germ
1/2 cup each of other mix-ins (raisins, coconut, craisins, nuts, sunflower seed, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine Rice Krispies, oats, wheat germ, and mix-ins in large bowl. In saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla, mixing until smooth. Pour over dry mixture and stir until well coated. Let cool for 5-10 minutes then gently stir in mini chocolate chips. Press into sprayed 9″x13″ pan. Let cool and set up then cut into bars.

One Year Ago: Dark Chocolate Mint Cupcakes Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Peanutty Pretzel Brownies Peanutty Pretzel Brownies

Three Years Ago: Cookies’n Cream Fudge White Chocolate Cookies 'n Cream Fudge

Muffins

Fruit & Nut Muffins

Craving a muffin! I made these a little sweet, and then, the bits of fruit give it a little more sweet! The nuts give them bites of crunch. Craving satisfied!

Fruit & Nut Muffins

1/3 cup raisins
1/3 cup dried cranberries (Craisins)
1/3 cup chopped dried apricots
1/3 cup golden raisins
2¼ cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/4 cup milk
1/4 cup oil
1 egg
1/2 cup chopped pecans
1/2 cup chopped walnuts

Put raisins, dried cranberries, apricots, and golden raisins in small bowl and cover with hot water; let sit about 15 minutes. Preheat oven to 400°. In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together sour cream, milk, oil, and egg; pour into dry ingredients and stir just until combined. Drain water from fruit and gently fold in fruit, pecans, and walnuts. Scoop into a 12 cup muffin pan, sprayed with non stick spray or lined with papers. Sprinkle with sugar crystals if desired. Bake for 18-20 minutes.

One Year Ago: Frosted Sugar Cookie Bars Frosted Sugar Cookie Bars

Two Years Ago: Date Nut Pinwheel Cookies Date Nut Pinwheel Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast, Snacks

Fruit & Honey Graham Granola

It is summer, and I always make granola. Why? Well, I did it one year to take with us on our family vacation to Sun Valley ID and then did it the next year and now…well it’s tradition! We can’t go without it, it just wouldn’t be right! Great for breakfast or snacking anytime.

Fruit & Honey Graham Granola

3 cups Rice Krispies
2 cups chopped (chunks) graham crackers
4 cups old fashioned oats
1/2 cup sliced almonds
1 cup raisins
1/2 cup chopped dried apple
1/2 cup chopped dried banana
3/4 cup Craisins
1 cup butter, melted
1/2 cup brown sugar
1/2 cup honey

Preheat oven to 350°. In large bowl, stir together Rice Krispies, graham cracker, oats, almonds, raisins, apple, banana, and Craisins. In medium bowl, stir together melted butter, brown sugar, and honey. Pour over oat mixture and gently stir to coat. Spread evenly in two baking sheets sprayed with non-stick spray. Bake for 8 minutes, take out and stir. Trade tray placement in oven, top goes to bottom rack and bottom goes to top rack, bake for 8 minutes more. Remove and stir, trade placement of trays in oven again and bake for 8 minutes more. Watch closely, don’t want the granola too brown (stir again if necessary). After removing after third 8 minute baking, let trays of granola cool completely. Break into chunks, desired size and keep in in airtight container. Ready to crunch, yum!

You might want to check out these other granola recipes:
Pumpkin Pie Granola
Dark Chocolate Peanut Granola
Homemade Granola

 

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Breakfast, Snacks

Dark Chocolate Peanut Granola

At this time each year I make granola, usually in preparation for our family vacation.  This year inspired by a recipe on ohsheglows.com, I am adding dark chocolate, it’s supposed to be good for you, right?  I am willing to believe it.  Here is my version of granola with dark chocolate.

4½ cups old fashioned oats
2½ cups crispy rice cereal (Rice Krispies)
1/2 cup dried cranberries (Craisins)
1/2 cup chopped dates
1 cup honey roasted peanuts
1 cup pure maple syrup
1/2 cup peanut butter
4 Tbl butter
1 tsp pure vanilla
1/2 tsp salt
2 cups dark chocolate chips

Preheat oven to 325°.  In large bowl, mix together oats, crispy rice cereal, craisins, dates, and peanuts.  In microwave safe bowl, warm maple syrup, peanut butter, and butter until melted together.  Add vanilla and salt.  Pour over dry ingredients and stir gently until thoroughly combined.  Stir in dark chocolate chips.  Spread out evenly on two Silpat lined sheets or sprayed cookie sheets.  Bake for 25-30 minutes, gently stirring a couple times and spread out again during baking (keeping track of baking time).  Remove and cool completely (granola does set up and stay in clumps as it cools).  Store in airtight container.  Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.  We think it’s yummy!

One Year Ago Today:  Chocolate Oat Squares

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

White Chocolate Cranberry Macadamia Nut Cookies

Macadamia nuts are expensive!  But, they are a unique flavor and once in a while a wonderful splurge.  These nuts are a favorite of my dad and I remember he usually had a can of them for snacking on his desk in the back office of our grocery store.  I can see him now…popping those nuts into his mouth while he worked.  Good times, love you dad!

3 cups flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbl vanilla
1½ cups dried cranberries
1½ cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts

Preheat oven to 350°.  Sift together flour, baking soda, and salt into medium bowl.  Using electric mixer, cream butter, sugar, and brown sugar.  Beat in eggs, 1 at a time, then vanilla.  Add dry ingredients and beat just until blended.  Stir in cranberries, white chocolate chips, and nuts.

Drop dough by scoop onto Silpat lined perforated sheet or cookie sheet.  Bake cookies until just golden, about 8-15 minutes depending on size, watch carefully. Cool on sheets.

Recipe from Bon Appétit.

One Year Ago Today:  Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Little Bit of Everything Oatmeal Cookies

When you want to make cookies, you have to decide what kind to make.  Today I just could not decide, I felt like a little bit of everything.  I like the chewiness of oatmeal, I love coconut, gotta have chocolate (can’t decide, I’ll use white, milk, semi-sweet and dark), a little tart from cranberry, and crunch from nuts.  My 1/2 cup measuring cup was very busy today!

2 cups flour
1½ cups old fashioned oats
1½ tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
1/2 cup coconut
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup chopped walnuts

Preheat oven to 375°.  In medium bowl, stir together flour, oats, baking soda, cinnamon, and salt.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Mix in eggs and vanilla.  Mix dry ingredients into creamed mixture.  Stir in coconut, cranberries, white chips, milk chocolate chips, semi-sweet chips, dark chocolate chips, and walnuts.  Drop by scoopfuls onto Silpat lined perforated sheet or cookie sheet.  Bake for 8-10 minutes (I say 8-10 minutes, ovens differ, but in mine 8 minutes was just right, don’t want to overbake them).

One Year Ago Today:  Cinnamon Sour Cream Coffee Cake Cinnamon Sour Cream Coffee Cake

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Chocolate Chip Cream Cheese Cranberry Bars

Oh, these babies are good!  A recipe from the Nestle website, I changed a bit because it called for orange zest and I had lemon.  So this is a version with lemon zest and I also added a bit of lemon juice.  It’s only a background flavor, the other ingredients are the main event.  I used mini chocolate chips, I think it is a better distribution of the chocolate flavor.  How can you miss when you have a layer made of cream cheese and sweetened condensed milk?  This is a definite keeper!

1 cup butter, softened
1 cup brown sugar
2 cups flour
1½ cups quick or old-fashioned oats
2 tsp lemon zest
2 tsp lemon juice, divided
2 cups semi-sweet mini chocolate chips
1 cup dried cranberries
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk

Preheat oven to 350°.  Line 13 x 9 baking pan with foil and spray with non-stick spray.  In large mixing bowl, beat butter and sugar until creamy.  Mix in flour, oats, lemon zest, and 1 tsp lemon juice until crumbly.  Stir in chocolate chips and dried cranberries.  Reserve 2 cups mixture.  Press remaining mixture onto bottom of prepared baking pan.  Bake for 15 minutes.

Meanwhile, in small mixing bowl, beat cream cheese until smooth.  Gradually beat in sweetened condensed milk and remaining 1 tsp lemon juice.  Pour cream cheese mixture over hot crust. Sprinkle with reserved flour-oat mixture and gently pat down.  Bake for additional 25 to 30 minutes or until center is set.  Remove from pan and cool completely in pan on wire rack.  Grab foil and remove from pan.  Peel foil down from sides and cut into desired size bars.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast

Cinnamon Oatmeal Mix

Oatmeal is a comfort food for me, warm and satisfying.  It really seems to stay with you and keep you full longer than other foods.  I was so glad when McDonald’s added oatmeal to their menu, have you tried it?  My favorite meal at McDonald’s is oatmeal, fruit & yogurt parfait and Diet Coke!  Ask my family, they know I eat it many times a week, for that matter ask the manager of the two closest McDonald’s to our house.  Embarrassing, but true.  This oatmeal mix is great to have on hand, quick to mix up, and has delicious things already added in the mix!  You can decide what your favorite mix-ins are and have it your way (I believe that last phrase belongs to Burger King).

  

Cinnamon Oatmeal Mix:
4 cups old fashioned oats
2 ²/3 cup nonfat dry milk (2 – 1 qt) packets of Milkman dry milk)
3/4 cup brown sugar
2 Tbl cinnamon
1 Tbl salt
1 cup dried apples, chopped
1½ cups raisin or craisins (or combination of both)
1½ cups chopped walnuts or pecans (or combination of both)

Combine all ingredients and store in an airtight container.

For One Serving Oatmeal:
1 cup water
1 Tbl butter (optional)
1 cup Cinnamon Oatmeal Mix

Bring water and butter to boil in saucepan.  Sprinkle in oatmeal mix, turn heat down to simmer.  Cook for about 5 minutes.

Serve with milk, half & half, or cream.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast, Snacks

Homemade Granola

I think it’s fun to combine different elements from different recipes, tweak and fine-tune and come up with something that feels all your own.  It became a tradition at the end of every school year to make homemade granola to take with us on our family vacation.  So, whether we have a vacation planned or not, this time of year I feel the need to make my granola.

5 cups rice krispies
4 cups rolled oats
1 cup wheat germ
1 cup sliced almonds
1 cup rough chopped pecans
2 cups raisins
1 cup coconut
1 cup chopped dates
1 cup craisins
1 cup chopped dried apple
2 Tbl cinnamon
1 tsp nutmeg
1 cup butter
1 cup brown sugar
3/4 cup pure maple syrup
1/2 tsp salt
2 tsp vanilla

Preheat oven to 350°.  In large bowl, mix together rice krispies, oats, wheat germ, almonds, pecans, raisins, coconut, dates, craisins, apple, cinnamon, and nutmeg.  In saucepan, melt butter and brown sugar together.  Add maple syrup, salt, and vanilla.  Pour over dry ingredients and stir gently until thoroughly combined.  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 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.  We think it’s yummy!