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Lynsey Lou's

Enjoying Life One Bite at a Time!

Breakfast

White Chocolate Cherry Granola

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Are you an early riser?  One that has plenty of time to get everything done that needs to be done before walking out the door and with time to spare?  Or are you one of those people that sleeps until the last possible minute before barreling out of bed after pushing the snooze for the umpteenth time, running around like a crazy person trying to get ready and run out the door to make it to work on time?

I am the early riser in my house.  I’m not a wake-up at the crack of dawn early rise, I mean I could definitely afford to get up a little bit earlier than I do but I am a early rise.  I don’t know if it’s necassarily by want that I’m the early riser, but I am the early riser in my house.  In the mornings I not only have time to get myself ready, but I have time to make smoothies for myself and Spencer as well as do a few odds and ends.  As much as I cringe as the sound of the alarm blaring, I do enjoy not running around like a chicken with my head cut off.  Having quick, and healthy options for breakfasts definitely helps to keep me on track to getting out the door in a timely manner.

Granola is one of those things I’m not only addicted to, but that I love having on hand.  While it’s a great option for breakfast, it’s also the perfect treat to have on hand for an afternoon snack or pick-me-up.  It’s so easy and transportable; put some in a plastic bag and toss it in your purse, keep some in a plastic container in the car for a snack on the go or for a treat to keep the kids hunger contained until you get home. 

Probably one of my favorite things about homemade granola is just how easy it is to make.  Not only is it incredibly easy, it’s also customizable.  You can make your own granola, control what goes in, and customize it to your tastes.  It’s also a fun snack to make with the younger “chefs” who love helping in any way possible.  Granola is that perfect thing to let the those little chefs have freedom in the kitchen and let their imagination go wild with flavor combinations.  While plain ol’ granola with a touch of honey and some nuts is delicious, the options are endless and there are tons of things that can be added to twist things up and turn that flavor up just one more notch.

This white chocolate cherry granola is just one of the many varieties of granola that you can make.  I love the combination of the tart cherries, sweet and crunchy granola and the hints of smooth white chocolate.  It’s amazing and so addicting.  It’s like candy.  The best part is it takes very little time to make.  I guess that’s one of the many reasons I love making my own granola; it’s fun and it’s so easy!  I highly recommend this granola, but I also encourage you to get adventurous and try some of your own, favorite flavor combos.  Once you make your first batch of granola, you won’t stop! 

White Chocolate Cherry Granola

Ingredients:

2 Cups old fashioned oats
3 1/2 Tbsp flax seeds
1/3 Cup almonds, roughly chopped
Pinch of salt
3 Tbsp raw honey
2 1/2 Tbsp unsalted butter
1 Tbsp apple juice
1 1/3 Cups dried cherries
2 ounces white chocolate
1/2 Cup white chocolate chips

Directions:

Preheat oven to 325.

In a large bowl combine oats, flax seeds, almonds and salt and stir to combine.  Set aside.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

Place honey, butter and apple juice in a small saucepan and place over low-medium heat and allow butter to melt.  Stir to combine.  Once the butter has melted, increase heat and bring to a bubble.  Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly.  Remove from heat and pour over the oat mixture and stir to combine and until everything is fully coated.

Transfer to the prepared baking sheet and spread into an even layer.  Place in the preheated oven and bake for 20-25 minutes, until golden brown.  Stir mixture every 5-10 minutes.  Once the mixture is toasted remove from oven and allow to cool completely. 

Once the mixture has cooled add the dried cherries and toss to combine.  Melt the white chocolate in the microwave, stirring every 10 seconds, and drizzle over the granola.  Let chocolate set, until cool, then stir the granola to coat in the white chocolate.  Allow chocolate to dry, add chocolate chips and toss to combine.  Store in airtight containers for up to two weeks.

Recipe source: A Lynsey Original

Peanut Butter Banana Smoothie

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Summer is here.  Swimming, trips to the lake, baseball games, camping, family vacations…I could go on and on.  With all the wonderful fun that goes hand in hand with summer, heat and record breaking temperatures  are here as well.  When I think of hot summer days, I think of tall, ice cold drinks and treats to help cool down.  Ice cream, icees, slushes, and sno cones are no stranger to cooling off during the warm months.  Smoothies are also a great way to help beat the heat. 

I’ve been on a smoothy kick lately. I’m not sure why my deal it, but I just can’t get enough of them! For the past few weeks I’ve been making them for Spencer and myself for breakfast throughout the week. I keep quite a bit of fresh fruit on hand and I have so much fun playing around with different fruit combinations. Call me a dork, but I love it. While smoothies are a great option for breakfast, they are also perfect for lunch and snacks too!





During the summer everyone is looking for lighter meal options to help avoid being weighed down by heavy foods.  Smoothies provide a great alternative.  They are a cinch to throw together and the options are endless.  While I like to do a mixture of fruits in the morning, I love palying around with other options for other meals or snacks.  Peanut butter and bananas are a classic combination, and I love them combined in a smoothie.  Salty, creamy peanut butter and an ice cold frozen banana come together to create a delicious, creamy smoothy that is sweet and so satisfying.  Whether you’re making snacks for a crowd or a snack before you head out the door, smoothies are a great option and will please everyone of all ages!

Peanut Butter Banana Smoothie


Ingredients:

1 Ripe banana, frozen
1/4 Cup peanut butter (crunchy or creamy)
1/3 Cup plain Greek yogurt
1 Scoop protien powder (optional)
5-6 Ice cubes

Directions:

Place all ingredients in the blender and pulse until desired consistency is achieved.  If the mixture is too thick, add a splash of milk or additional yogurt and pulse to incorporate.

Recipe source: A Lynsey Original

Easy (and Healthy) Tropical Granola

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Have you ever tried making granola at home?  If you answered no, then you’d be amazed at just how simple it is!  A little melting, a little mixing, a little toasting and your done.  Yup.  That’s all there is to it!  But probably the best part about making granola in the comfort of your own home is the fact that you can customize it to fit your taste. 

Customizing granola is incredibly easy.  Add your favorite type of nuts.  Try the dried fruits you like the most, and then get creative, try different combinations.  Your options are endless.  The version I have here has dried mangos, pineapple, papaya and some toasted and raw coconut.  I also added some almonds and pistachios for another element of taste and texture.  It’s delish! 

If you’ve never made your own granola, what’s stopping you?  The fact that you’d have to buy nuts and fruits, that you wouldn’t usually have in your pantry, in bulk?  That you’d be stuck with excess after you made your granola?  Well, I have an answer to cure those worries.  Instead of buying those products in bulk, shop at stores that have the bulk bins that way you can scoop out what you need without having a lot of extra leftover. 

I love keeping granola around our house. Not only is it a healthy snack, it’s quick and easy and ready to go at the drop of a hat. I find myself scooping it up by the handful enjoying it as I move from one task to the other. But not only is it a great snack while you’re on the go, it’s also perfect mixed into your favorite flavor yogurt. I always have a few containers of Greek yogurt on the hand, and when I find myself needing a little more substance, I mix in a few scoops of granola. It’s delicious, satisfying and quenchs my hunger!

Easy Tropical Granola

Ingredients:

2 Cups old fashioned oats
3 Tbsp flax seeds
1/4 Cup almonds, roughly chopped
1/4 Cup pistachios, roughly chopped
1/3 Cup sweetened shredded coconut
1/4 Cup sweetened shredded coconut, toasted
3 Tbsp raw honey
3 Tbsp unsalted butter
1/4 Tsp coconut extract
1/8 Tsp Siagon cinnamon
Pinch salt
1/3 Cup dried cranberries
1/3 Cup dried mangos*
1/3 Cup dried pineapple*
1/3 Cup dried papaya*

* 1 (7ounce) bag of tropical fruit trio can be used in place of the mangos, pineapples and papaya.
Directions:

Preheat oven to 325.

Combine honey and butter in a small saucepan and place over low heat to allow butter to melt.  Increase heat, once butter has melted, and bring mixture to a boil, stirring frequently.  Allow mixture to boil for 1 1/2 minutes, stirring constantly.  Remove from heat and add coconut extract, stir to combine.

In a large bowl combine oats, pistachios, almonds, flax seeds, cinnamon, and salt and stir to combine.  Add the butter mixture to the oat mixture and stir to incorporate, making sure everything is coated.  The mixture will seem dry at first, but continue stirring.  The longer you stir the more the ingredients will combine with one another.

Transfer mixture to a rimmed baking sheet that has been lightly sprayed with non-stick cooking spray.  Place in oven and bake for 20-25 minutes, stirring the mixture every 5-7 minutes.  Remove granola from the oven when fully toasted and golden brown.  Allow mixture to cool completely.

Once the mixture has cooled add the dried fruit, toasted and raw coconut and stir to combine.  Place in airtight containers to store.

Recipe source: A Lynsey Original

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

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I was born and raised in south Arkansas.  Down there boys were involved in Boy Scouts and girls were involved in Camp Fire.  Camp Fire was definitely open to boys and Girl Scouts was available for the girls, but the girls stuck to Camp Fire and the boys stuck to Boy Scouts.  That’s just the way it was down there.  Being involved in Camp Fire I sold my fareshare of candy.  I sold so much one year I was actually crowned the Candy Queen!  I was a selling fool; Mint Meltaways, Caramel Swirls, Chocolate Covered Almonds (oh the chocolate covered almonds were my favorite…and still are), Chocolate Covered Raisens and Chocolate bars both plain and with almonds.  I still remember those days vividly, going door to door with boxes in hand selling my heart out.  Ohhh, the good ol’ days!

Okay, so where was I?  Oh, so it really wasn’t until I went off to college that I learned about Girl Scouts and the cookies they sold.  Oh, the cookies.  How I love some Thin Mints, Tagalongs and Somoas.  I have a weakness for them, to say the least.  Whenever cookie season rolls around and I see those brightly colored boxes my heart shutters with happiness!  I simply get giddy.  Not only does cookie season spark excitement in many, it also inspires many to get in the kitchen and make treats inspired by the goodness that comes from these treats.

The good thing about these creations is that most of them can be enjoyed well after cookie season has ended. Take this Samoa monkey bread, for example. A delicious combination of bread, chocolate, coconut and brown sugar that can be enjoyed for breakfast! I bet you never thought you could enjoy the taste of a cookie for breakfast, did you? Well, you can! 

This Samoa Monkey Bread is a clever spin on the delicious and ever-so-popular traditional monkey bread.  The traditional version is coated with a mixture of brown sugar, granulated sugar and cinnamon and after it’s baked the brown sugar caramelizes and forms a slight crispness around each piece of bread.  This version differs in the fact that it has a little chocolate treasure wrapped inside each, individual piece of dough and it doesn’t have brown sugar in the coating mixture.  This bread also has a hefty dose of coconut, and that’s a treasure in and of itself!  The addition of coconut also adds another level of texture to the dish.  While brown sugar is included in the recipe, it’s added to melted butter and then poured over the bread before being baked, this acts as a binding agent without giving it the crisp, caramelness we’re accustomed to in the traditional recipe. 

I love this monkey bread.  Do I even dare say, I think I may like it even more than the traditional recipe?  I think so!  This recipe is a winner.  It was a hit for breakfast Saturday morning, and even for dessert that evening.  Not only do I favor this recipe, but Spencer does, as well.  If that’s not enough to lead you to try this recipe, my sister-in-law and my brother (who is the monkey bread enthusiast) are overly fond of this bread too!  I had so much fun making this monkey bread, mostly due to the fact that I had the best (and cutest) little man helping me.

This recipe is simple, but is a little more time consuming that the traditional version due to the chocolate that is tucked in each piece of bread.  But I promise, it’s so worth the extra time.  I know this recipe will be a favorite in our home for years to come, and I hope it will find a special place at your table too! 

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

Ingredients:

For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey’s Baking Melts)
2 Cup miniature marshmallows
1 – 1 1/2 Cups sweetened, shredded coconut

For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract

For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream

Directions:

Preheat oven to 350.  Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.

For the monkey bread-

Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine. 

Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely.  Gently coat each dough ball in the cocoa mixture and place in prepared pan.  Repeat process until a single layer is formed.  Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough.  Place another layer of dough balls on top of the coconut, then top with more coconut. 

For the glaze-
Place the butter in a microwave safe bowl and melt.  Once the butter has melted add the brown sugar and coconut extract and stir to combine.  Carefully pour the butter mixture evenly over the dough mixture.

Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through.  *Start checking the bread at the 30 minute mark to ensure it doesn’t burn.

Remove the bread from the oven and allow to cool in the pan for at least 5 minutes.  Once the butter mixture has set, carefully invert onto a plate. 

*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.

For the ganache-
While the cake cools make the ganache.

Place the chocolate chips in a medium bowl and set aside.

Place heavy cream in a small saucepan and heat.  Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil.  Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes.  Once the mixture has had time to sit, whisk in small circles to form the ganache.  Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping. 

Recipe source: barely adapted from Willow Bird Baking

SRC: Cran-Nana Smoothie

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To say I’ve been on a smoothie kick lately would be an uderstatement.  I have thought, craved and drank smoothies non-stop for the past few weeks.  Not sure if I’m trying to turn over a new “healthy” leaf (nawww…that’s probably not the case, I love my sweets too much!) or what, but I’ve been craving them non-the-less.  Not that craving smoothies isn’t a good thing; if I can quench a craving while consuming something healthy that’s always a win-win!  My smoothie of choice, as of late, has been the green monster smoothie (I still need to make it and share it with you!).  Not only is it one of my favorite colors ever, but it’s packed full of fruits and vegetables as well as packed full of flavor.  And the name is fun; Green Monster. A drink really isn’t the first thing you think of when you hear the name. 

As much as I love my green monster smoothie, I’m always on the lookout for new smoothie recipes to try.  So when I came across this cran-nana smoothie on Natural Noshing I knew I had found the recipe that I wanted to make for this month’s secret recipe club exchange.  Nora has tons of recipes on her blog that all look amazing, but since I’m on a smoothie kick this fit the bill perfectly.  But, if you’re unlike me and would rather have something with a little more substance she’s got something for you too!  Most of the recipes on Nora’s blog are grain free and gluten free, but that doesn’t mean she skimps on the good stuff.  She’s got bars, cookies and all sorts of sweets as well as many savory recipes that all look amazing.  So if you are trying to practice a gluten free lifestyle, or just trying to practice healther eating habits then you should definitely take a look at Natural Noshing.

So, onto the smoothie!  I love smoothies for so many reasons; they are tasty and full of flavor, healthy (most of the time!), and they are easy to throw together.  They can also be comprised of whatever you have on hand, there’s really no “set” recipe you have to follow when making smoothies.  They are a great way to pack fruits and veggies in your diet, and the best part is you can sip it on the go. 

This smoothie is simple and delicious.  This particular recipe is comprised of ingredients I keep on hand at all times, which is even better because it means no last-minute trips to the store!  I always have at least one or two frozen bananas on hand; if they start to get too ripe and I don’t have the time to bake something with them then I’ll chunk them in the freezer until I have time to do something with them.  Since this recipe calls for frozen cranberries and bananas that eliminates having to add ice, which makes for a smoother consistency.  This smoothie is delicious and full of flavor.  It’s slightly tart from the cranberries, but the tartness is quickly tamed by the banana, it also has a slight tang from the Greek yogurt; and all of these ingredients come together and marry to make one delicious smoothie.  So the next time you’re hungry and having to run out the door, throw these ingredients in the blender and pulse a few times and you’ve got a delicious and healthy snack that’s perfect to enjoy on your way out the door! 

Cran-Nana Smoothie

Ingredients:

1/3 Cup frozen cranberries
1 Large frozen banana
1/2 Cup Greek yogurt (plain or vanilla)
1/4 Cup milk

Directions:

Peel and slice banana.  Place all ingredients in a blender and blend until smooth.  Pour into glass and serve.

Yields one serving.

Recipe source: adapted from Natural Noshing

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Loaded Butterfinger Banana Muffins

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It’s been quite some time since I’ve made some muffins.  What’s up with that?  Well, have no fear I’ve got a muffin recipe to share with you today.  And I must say, it’s the muffin of all muffins!  It’s got bananas, candy bars and chocolate chips.  Ummm, yeah.  It’s got it all! 

Now, before I go any further let me tell you this.  I don’t serve breakfasts with candy in it on a regular basis, but I am a firm believer that it’s quite alright…even necassary to indulge from time to time.  And what better way to indulge than a delicious, moist muffin packed full of chocolate and Butterfinger?  I’m tellin’ ya, I don’t think there’s too many things that are better than this. 

This muffin starts out with a banana bread type base that is delicious, moist and amazing on it’s own.  Then the flavor is amped up by  the addition of not only chocolate chips, but crushed Butterfingers!  Tell me that doesn’t sound awesome. 

Peanut butter, bananas and chocolate are made for each other.  So they were destined to be combined to make an amazingly, delicious muffin.  Most people like muffins, but everyone likes candy so everyone will love these muffins.  Seriously, who wouldn’t want a moist, mini “cake” packed with candy and chocolate?  So, surprise your family with some of these muffins this weekend, it’s the perfect way to start off a Saturday!     

Loaded Butterfinger Banana Muffins

Ingredients:

1 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
3 Ripe bananas
1 Tsp vanilla
2 1/4 Cups flour
1/4 Tsp salt
1 Tsp baking powder
1 Tsp baking soda
3/4 Cup miniature chocolate chips
1 Heaping cup Butterfinger candy bars, crushed
1/4 Cup Butterfinger candy bars, crushed

Directions:

Preheat oven to 350.  Line a muffin tin with muffin liners and set aside.

Place bananas in a medium bowl and mash.  Set aside.

Sift the flour, salt, baking powder and baking soda together in a medium bowl and set aside.

Place butter and both sugars in a large bowl and beat on high to cream.  Add vanilla and egg and beat again to combine.  Add the smashed bananas and gently stir to combine.  Gradually add the flour mixture to the banana mixture, mixing on low until combined.  Add the chocolate chips and 1 cup Butterfingers and gently stir to combine. 

Fill the prepared muffin tins about 3/4 full.  Sprinkle with crushed candy bars.  Place in preheated oven and bake for 25 minutes, until goldne brown.  Remove from oven and transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: Inside Bru Crew Life

SRC: Granola Bars

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I am a huge fan of granola; it’s so easy to make and a great snack.  It’s one of those things that travels well and can be tossed in a baggie, put in your purse and pulled out the moment hunger strikes.  It’s easily customizable, and there are so many different options for add-ins.  I’ve made granola a couple times now, and I honestly can’t get enough of it!  Since I’ve had success with granola, I’ve been itching to make homemade granola bars but I just haven’t found the time to get around to it…until now.

For this month’s secret recipe club I was given Sally’s blog, Bewitching Kitchen.  Sally is a biochemist who is originally from Brazil.  She has traveled to and lived in Paris and California, but now calls Manhattan home.  She is a biochemist by day and cook and baker by night.  She is married and has 3 fur babies, all terriers, so she definitely has a full plate!  I enjoyed reading through her blog, getting “to know” her a little better and looking at all the wonderful recipes she’s made.  Bewitching Kitchen is home to many delicious recipes, some with Brazilian influence and some without but all delicious.  From looking at her recipe index it seems to me that her specialty and love is bread.  Sally has a plethora of bread recipes, and they all sound  mouthwateringly amazing.



After scouring through all of her recipes I went back and forth between some of her many bread recipes, flourless chocolate cake, triple chocolate brownies, and these granola bars.  What a wide array of options, right?  HA!  After much debating, I finally decided on the granola bars since I had been wanting to make some for quite a while.  I’m so happy with my final choice, they were delicious and turned out exactly how I imagined.

The process of making homemade granola bars is incredibly simple.  Like homemade granola, it is so easy to customize to suite you taste.  Simply toast the oats, along with any nuts, and grains.  Toss in a binding mixture, pat out and bake.  It really is as simple as that.  I know these probably aren’t the healthiest of granola bars, but I wanted something with chocolate so I drizzled them with both white and dark chocolate.  These were slightly crisp around the edges, with the centers being perfectly chewy.  They were sweet, tart with a caramel undertone.  They were a hit with my husband, 3 year old son and everyone else that’s tried them.  They will leave you wanting more, I promise!

Granola Bars

Ingredients:

2 Cups old-fashioned oats
3/4 Cup sliced almonds
1/4 Cup chopped pecans
1/2 Cup flax seeds
1 Cup shredded, unsweetened coconut
3 Tbsp unsalted butter
1/4 Cup brown sugar
2/3 Cup honey
1/4 Tsp cinnamon
1 Cup dried cranberries
1 1/2 Tbsp dark chocolate
1 1/2 Tbsp white chocolate

Directions:

Preheat oven to 350.

Line a 8×12 pan with parchment paper, spray with non-stick cooking spray and set aside.

In a medium bowl combine oats, almonds, pecans, flax seeds, and coconut and stir to combine.  Spread evenly on a baking sheet.  Place in preheated oven and toast for 10 minutes, tossing periodically to prevent burning.  Remove from oven and transfer back to bowl.  Reduce oven temperature to 300.

Meanwhile, combine butter, brown sugar, honey and cinnamon in a medium sauce pan and place over low-medium heat.  Once ingredients are melted, bring to a boil, reduce heat and allow to simmer for 1 minute. 

Carefully pour the brown sugar mixture over the oat mixture and stir to combine.  Add the dried cranberries and stir once more.  Pour the mixture into the prepared pan.  Using a sturdy spatula, spread the mixture evenly in the pan then press firmly to pack the mixture together.

Place the pan in the preheated oven and bake for 25-30 minutes, until lightly golden.  Remove from oven and allow to cool completely, about 2-3 hours. 

Melt the dark and white chocolate, in separate bowls, and drizzle over the bars.  Allow chocolate to set, then cut the bars.  Store in an airtight container.

Recipe source: adapted from Ina Garten, via Bewitching Kitchen and Life and Kitchen

Baked Pumpkin Donut Holes

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Donuts have become sort of a weekend ritual for us as of late.  I enjoy the time we spend on Saturday mornings; sitting and hanging out with each other and enjoying some donuts while watching cartoons.  It truly doesn’t get much better than that.  Sometimes we’ll go to the donut shop, get an assortment of donuts, a couple of kolaches, and of course let Tucker pick out a few donuts of his own!  Other times we decide to stay home and I’ll make up a batch of donuts and twists.  Sometimes it’s all 3 of us in the kitchen, while other times Spencer sleeps in and Tucker and I will make a batch of donuts.  I love that Tucker is so interested in being in the kitchen and helping out, I also love the time we have together and the memories we make!  I know I will hold them dear to my heart forever.

A couple of pics I snapped real quick with my phone.

A few weekends ago was one of those weekends where we stayed in during the morning and made homemade donuts.  Spencer was asleep, so when Tucker woke up we went in the kitchen and starting cooking! We planned to go to the pumpkin patch later that afternoon, so I thought it was only fitting that we make pumpkin donuts for breakfast.  We not only made pumpkin donuts, but pumpkin donut holes too!  There’s not a whole lot that’s more fun than donut holes; all the deliciousness of donuts in a perfectly portable bite size. 

These donuts and donut holes encompassed everything fall.  They are amazing straight out of the oven, sprinkled with a mix of cinnamon and sugar, but they are just as tasty room temperature for snack or even the following morning for breakfast!  They are the perfect way to start out any day, especially a big day of playing at the pumpkin patch!

 

Baked Pumpkin Donut Holes

 Ingredients:

1 3/4 Cup all-purpose flour
2 Tsp baking powder
1/2 Tsp salt
1 3/4 Tsp pumpkin pie spice
1 1/2 Cups sugar
1 Tsp vanilla
2 Large eggs
1/2 Cup vegetable oil
1 1/2 Cans (approximately 2-2 1/4cups) pumpkin puree

For the coating-
4 Tbsp unsalted butter, melted
2/3 Cup granulated sugar
1 1/2 Tbsp cinnamon

Directions:

Preheat oven to 350.  Lightly grease a mini muffin pan and a standard donut pan and set aside.

In a medium bowl combine flour, baking powder, salt and pumpkin pie spice and stir to combine.  Set aside.  In a large bowl combine pumpkin, vegetable oil, eggs, vanilla, and sugar and beat until smooth.  Add the flour mixture and stir until just combined and smooth.

For the donuts-
Fill the donut pan 3/4 full, using a scant 1/4 cup of batter.  Place in oven and bake  15-18 minutes, until toothpick inserted comes out clean.  Allow to cool in pan for 5 minutes.  Remove from pan, toss in cinnamon sugar mixture and place on cooling rack or eat.

For the donut holes-
Fill the mini muffin tins evenly, using about 1 1/4-1 1/2 tablespoons, and bake for 10-12 minutes, until toothpick comes out clean.  Allow muffins to cool 2-3 minutes, until able to handle, then dip in butter and coat in cinnamon sugar mixture.

Recipe source: adapted from Two Peas and Their Pod and King Arthur Flour

Need more pumpkin-
Pumpkin doughnuts from Pinch my Salt
Baked pumpkin pecan donuts from Shutterbean
Pumpkin spice rolls from The Girl Who Ate Everything
Pumpkin donuts with buttermilk spiced glaze from Portugese Girl Cooks
Pumpkin cream cheese muffins from The Girl Who Ate Everything
2011Week of pumpkin from Lynsey Lou’s

SRC:Brown Sugar Granola

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For this month’s secret recipe club swap, I was assigned Finding Joy in My Kitchen.  “SnoWhite” is a doctor by day and cook by night.  She started cooking as a hobby during graduate school mainly as a way to maintain her food allergy and since then it’s turned into so much more.  Her love of cooking started way before school; her mom and grandmothers all enjoyed cooking and were very good at what they did.  They have played a roll in her joy of cooking and are an inspiration to her while in the kitchen.

After browsing through a multitude of recipes, I finally decided on this recipe for brown sugar granola.  We’ve been on a granola kick lately and this seemed like it would be perfect for fall!  Another reason I decided on granola, is because my little man ALWAYS wants a snack after school and I’ve been looking for more healthy alternatives to give him for the ride home.  What’s better than granola?  Plus, he loves it.  It’s a win win; it’s healthy, tastes good and he enjoys it! 

This granola is packed full of flavor and the brown sugar and cinnamon flavors truly do remind me of all the goodness of fall.  Granola is perfect as a snack, but it’s also great in cereal, on yogurt, applesauce, pearsauce, ice cream and so on.  There are so many things that you can do with granola, the options are endless, the only limit is your imagination!  I love homemade granola because you get to control the ingredients and customize it to your tastes; the options and add-ins are endless!

Brown Sugar Granola

Ingredients:

1 Tbsp unsalted butter
1/4 + 2 Tbsp brown sugar  
3 Tbsp water
1/2 Tsp roasted Siagon cinnamon
2 Cups oats
3 Tbsp flax seeds
1 Cup pecans, roughly chopped
1 Cup raisins

Directions:

Preheat oven to 375.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

Place butter, brown sugar, and water in a small saucepan over low-medium heat.  Stir to dissolve sugar, once sugar has dissolved allow mixture to simmer for 2-3 minutes.  Once the mixture has simmered remove from heat.

Meanwhile, place oats, flax seeds, and pecans in a bowl and stir to combine.  Add the cinnamon and stir.  Once the brown sugar and butter have simmered, pour over the oats and stir to coat completely. 

Transfer granola to prepared baking sheet and spread evenly.  Place in preheated oven and bake for 5 minutes.  Remove from oven, stir and return to oven for 5 more minutes.  Turn oven off, remove granola and stir and return to oven.  Allow granola to sit in cooling oven for an additional 20-30 minutes and stir every 5-8 minutes, ensuring it doesn’t get too brown.  Remove from oven and allow to cool completely.  Add raisins, stir and transfer to airtight containers.

Recipe source: adapted from Finding Joy inMy Kitchen

Cinnamon Roll Pancakes

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Are you ever faced with that terribly hard decision of making a choice between cinnamon rolls or pancakes for breakfast?  I know I’m faced with this difficult decision quite often.  Terrible, right?  I know!  Well, for all of you that face that battle of having to choose between light and fluffy pancakes or gooey, creamy and sweet cinnamon rolls your days of struggle are over.  Yes, that’s right.  I have the perfect solution for your delima; cinnamon roll pancakes!  You heard right; cinnamon. roll. pancakes!

Folks, these are just as good and dreamy as they sound.  It’s the perfect mix of fluffy pancakes, with just he right amount of cinnamon and brown sugar swirled in and then topped of with a drizzle of rich, gooey and sweet cream cheese glaze.  While these don’t, and won’t, be making a regular appearance on our breakfast table, these are the perfect thing to serve your family for a fun twist on a normal breakfast.  These are also a great way to dress up a normal pancake.  Not that there is anything wrong with an incredibly delicious, plain pancake but it is fun to change it up from time to time!

I had a blast making these and I think Spencer and Tucker has just as much fun devouring them.  Yes, my boys literally devoured them!  I honestly couldn’t get them out of the pan and on the plate fast enough.  Although these were fairly quick to whip up, if you’re in a time pinch or just want to cut some corners it’s perfectly fine to use a storebought pancake mix for the base.  Simply mix as directed and add the brown sugar cinnamon swirl and cream cheese frosting as directed.  The next time you want to serve up a fun and delicious breakfast for your family or guests, give these cinnamon roll pancakes a try.  They won’t disappoint, I promise! 

***Also, don’t forget the auctions going on this week for the benefit of Julee and Preslee Turner.

Cinnamon Roll Pancakes

Ingredients:

For the filling-
4 Tbsp (1/2 stick) unsalted butter
1/4 Cup + 2 Tbsp packed brown sugar
1/2 Tbsp ground cinnamon

For the cream cheese glaze-
4 Tbsp (1/2 stick) unsalted butter
2 Oz cream cheese, room temperature
3/4 Cup powdered sugar
1/2 Tsp vanilla extract

For the pancake batter-
1 Cup all-purpose flour
2 Tsp baking powder
1/2 Tsp salt
1 cup milk
1 Large egg, lightly beaten
1 Tbsp vegetable oil

Directions:

For the cinnamon filling-
Place butter in a medium, microwave safe bowl and melt the butter.  Add the brown sugar and cinnamon to the melted butter and stir.  Place the mixture in a plastic bag and set aside.

For the cream cheese glaze-
Place butter in a small pan and put over medium heat.  Once the butter has melted, turn heat off.  Add cream cheese to the melted butter and whisk until smooth.  Sift the powdered sugar over the mixture and add vanilla and stir to combine.  Set aside.

For the pancakes-
In a medium bowl combine flour, baking powder, and salt and whisk to combine.  Add the egg, oil, and milk and whisk to combined.

Place a large, non-stick skillet over low-medium heat.  Spray with non-stick cooking spray, and pour 1/3 cup of pancake batter in the heated pan.  *Give the bag of filling a couple of squeezes to re-incorporate the ingredients.  Push the filling into one corner of the bag, snip the corner of the baggie.  Once the batter starts to bubble, squeeze the filling onto the pancake in a swirl motion; starting from the inside working your way out.  Cook an additional 2-3 minutes, until bubbles begin to pop, then gently slide a thin spatula under the pancake and flip.  Allow the pancake to cook an additional 3-4 minutes, until pancake is golden-brown and the filling has “melted” into the batter, and created an almost crater-like indention in the pancake.  Transfer the pancake onto a plate.  Wipe pan with a paper towel and repeat with remaining batter.

Reheat the glaze, if necassary and drizzle over the warm, cooked pancakes.  Serve immediately.

Recipe source: Recipe Girl

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