Cinnamon Spiced Espresso Glazed Granola

 

I have so many recipes that I’ve done over the last year or so that were the healthy dessert and breakfast type I made for my family but never got around to blogging and I’m so excited to revisit and remake them in order to share with you all! I was OBSESSED with this granola recipe last fall and actually ended up giving out bags of it for Christmas with other homemade goodies such as handsoap, etc.

 

It was very well received and I plan on doing something similar this year for gifts! You can package it so pretty and this stuff lasts in an airtight container for a very long time! What I really love is how some of my favorite flavors combine in this…you’ve got fall with the cinnamon and nutmeg, a nice kick from the espresso powder and a hint of chocolate from the coffee beans! It’s just soooooo good! My kids LOVE it but for obvious reasons (hello, caffeine!) I limit their intake. 😀 It’s great over yogurt, with my Pumpkin Spice Dessert Dip or just in a bowl with some nice cold, almond milk!

Give it a try! I think you’ll love it. 🙂

Cinnamon Spiced Espresso Glazed Granola
 
Ingredients
  • 6 c. Regular Rolled Oats
  • 2 c. Unsweetened Coconut Flakes
  • 1 ½ c. Toasted Pecan Halves
  • 1 c. Pistachios
  • 1 ½ c. Raw Pumpkin Seeds/Pepitas
  • ½ c. Wheat Germ (I use ground flaxseed if I don't have wheat germ)
  • 1 c. Fruit Juice Sweetened Dried Cranberries
  • 1 c. Golden Raisins (or use another cup of dried cranberries)
  • ½ c. Coconut Oil, melted
  • 1 ½ c. Agave
  • 3 T. Instant Espresso Powder (feel free to use more for more of the coffee flavor--I actually like about ⅓ cup!)
  • 2 t. Cinnamon
  • ½ t. Nutmeg
  • 2 t. Sea Salt
  • 2 T. Pure Vanilla Extract
  • 1-2 c. Dark Chocolate Covered Coffee Beans (I get grain sweetened ones) or Dark Chocolate Chunks (preferably stevia sweetened, etc)
Instructions
  1. Preheat oven to 325 degrees. Spray two large baking sheets with non-stick cooking spray.
  2. In a large bowl, combine the oats, coconut flakes, pecans, pistachios, pumpkin seeds, wheat germ, cranberries and golden raisins. Toss well.
  3. In another medium bowl, combine melted coconut oil, agave, espresso powder, cinnamon, nutmeg, salt and vanilla. Whisk together until well combined.
  4. Pour the coconut oil mixture over the dry oat mixture and stir to fully combine. I stir for at least 3-5 minutes to ensure everything is well coated.
  5. Divide the granola between the two baking sheets and spread evenly. Bake for 25-30 minutes, stirring every 10 minutes so the granola will get evenly toasted.
  6. Remove from the oven and let cool 5 minutes. After 5 minutes, spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measure cup so that you have a flat slab of granola.
  7. Let the granola sit for one hour to cool and harden.
  8. After an hour break the granola up into clusters and stir in chocolate covered coffee beans or dark chocolate chunks.

 

 

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Soft Baked Cinnamon Apple Pecan Oatmeal Bars

Have you ever wanted a nice warm bowl of oatmeal in the morning but just didn’t have the time to actually make AND eat it??  Yeah, been there.  Our mornings are fairly rushed around here and we hardly ever have a sit down breakfast, except for the occasional big splurge breakfast on a lazy Saturday morning.  And those are few and far between.  What a shame.

So, if you’re like us and just want something to grab on your way to work, these baked oatmeal bars are what you need!  It’s all of the ingredients in a hearty, filling bowl of oatmeal put them into one neat little bar.  Besides heart-healthy oats, they’re sweetened with honey and have wheat germ and wheat bran for added fiber and protein.  They’d even be great for an afternoon snack when vending machines are practically screaming your name.  Delicious, nutritious, yummy and most importantly, travel-ready!

Soft Baked Cinnamon Apple Pecan Oatmeal Bars
 
Ingredients
  • 3½ c. Thick Rolled Oats
  • ¼ c. Wheat Germ
  • ¼ c. Wheat Bran
  • 2 t. Ground Cinnamon
  • ¼ t. Nutmeg
  • ¼ t. Cloves
  • 2 t. Baking Powder
  • 1 t. Sea Salt
  • 2 Large Eggs, lightly beaten
  • ½ c. Honey
  • 1 T. Pure Vanilla Extract
  • ¾ c. Unsweetened Applesauce
  • 2 T. Safflower Oil
  • 1 c. Skim Milk
  • ¾ c. Chopped, Dried Apples (or raisins, cherries, etc)
  • ⅓ c. Chopped, Toasted Pecans
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  2. In a large bowl whisk together the oats, wheat germ, wheat bran, cinnamon, nutmeg, cloves, baking powder and salt. In a medium bowl stir together the eggs, honey, vanilla, applesauce, oil and milk. Add wet mixture to the dry ingredients and mix thoroughly. Add chopped apples and pecans.
  3. Bake for 30 minutes.
Notes
Makes about 18 bars. Tip: Feel free to substitute any kind of add-in for the dried apples and pecans...whatever nut, fruit, chocolate chip, etc you may like.

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Sweets for Superbowl 2012

Sometimes I make the mistake of doing, ahem, research for my blog when I’m hungry.  And it never ends well.  After looking at numerous varieties of desserts for this post, it was all I could do to not go into my kitchen, get a huge bowl of peanut butter, sprinkle it with dark chocolate chips and crushed graham crackers and call it dinner.  But I didn’t!  Instead, I had a sensible meal of garden lasagna (delicious!) and refrained from eating every bit of sugar in my house.  Just a word of caution!

Any of these desserts would be GREAT for a Superbowl party.  I tried to choose things that were fairly simply and not too labor intensive.  After all, you’ve barely recovered from Christmas baking!  I really don’t think you can go wrong with whatever recipe you choose–they’re all delicious.  And next week I’ll have football themed desserts if you’re feeling a little more crafty with your baking…football shaped sweets are just too darn cute!

Brownies

The Baked Brownie

 

King Arthur Flour Brownie

 

S’mores Brownie

 

Caramel Coconut Pecan Brownies

 

Blondies

Peanut Butter Blondies

 

Fondue

Dark Chocolate Peanut Butter Fondue, Salted Caramel Pecan Fondue and Apple Cinnamon Fondue

Chocolate Orange Fondue

Mocha Fondue

 

White Chocolate Fondue

Dessert Pizza

Apple Pie Pizza

Sugar Cookie & Fruit Pizza

Banana Split Brownie Pizza

Rocky Road Cookie Pizza

Cookies

NY Times Chocolate Chip Cookies

 

Oatmeal Cookies

 

Butterscotch Gingerbread Cookies

Snickerdoodle Cookies

Peanut Butter Potato Chip Cookies

Monster Cookies

Turtle Cookies

Mudslide Cookies

 

Snack Mixes

Sweet and Salty Chocolate Caramel Pretzel Mix

Gluten-Free Popcorn, Cereal & White Chocolate Mix

Sweet & Spicy Mix

Maple Cinnamon Cereal Mix

Pumpkin Spiced Mix

 

Puppy Chow

 Reese’s Peanut Butter Cup Popcorn

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Pecan Pralines

Mmmm, pralines.  There’s a lot of controversy surrounding the correct pronunciation of these yummy drops of sugar and nuts…praw-lines, pray-lines…how do you say it??  I suppose it depends on where you’re from but I’m sure we can all agree these things are delicious!  I will admit I had never even made them before until my baking buddy Betsy suggested we get together and try a couple different kinds.  She has the best ideas.

I’m not sure how many or exactly what kinds we did that night, but I know we used one recipe that was her grandmother’s and these are the real deal.  Honestly, they are hard to describe other than just yummy pecans and sugar…they almost have a maple taste to them.  Which I love.  They do use a candy thermometer but don’t be afraid!  The candy thermometer is your friend!  All you have to do is watch that little red line get to 236 degrees and bam!  You’re golden and on your way to praline heaven.

Enjoy!

Pecan Pralines
 
Ingredients
  • ½ Stick Unsalted Butter
  • ½ c. Light Corn Syrup
  • ½ c. Evaporated Milk
  • 2 c. Granulated Sugar
  • 1 t. Pure Vanilla
  • 3 c. Pecan Halves
Instructions
  1. In a medium saucepan, bring butter, corn syrup, evaporated milk and sugar to a boil over medium heat, stirring constantly. Cook, stirring occasionally so the mixture doesn't scorch, until a candy thermometer reaches 236 degrees (it will take 8-10 minutes). Once it reaches 236 degrees, remove from heat and stir in vanilla and pecans. Continue to stir until very thick and dark in color, about 4-5 minutes (it will become somewhat difficult to stir...my arm was tired!) and immediately and quickly begin spooning onto wax paper or foil. Let sit until cool and completely firm.
Notes
Makes about 20.

 

 

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The Butterfinger Bites Disaster

Homemade Butterfingers by Plain Chicken

My friend Joelle had been raving on her blog about how amazing these things were called Butterfinger Bites.  My favorite candy bar of all time is Butterfinger, so naturally I just HAD to make these.  The only ingredients are candy corn, peanut butter and chocolate.  And not only that, you make them in the microwave.  Awesome!

Supposedly these little chocolatey gems taste EXACTLY like a Butterfinger.  But I, for one, will never know.  Because I totally and completely screwed up this recipe.  How you ask?  That’s what I’m trying to figure out.  I followed the recipe and warmed the candy corn in the microwave for one minute.  They melted a little.  So I continued at 15 second intervals, stirring between each.  The candy kind of was kind of melting but it was also EXTREMELY hot and kind of starting to clump.  Uh oh.  I eventually got it into some sort of semi-melted blob and thought, ok, I’ll just throw in the peanut butter and see if it comes together.

No, it did not come together.  I could barely stir the mixture for all the clumps of candy corn in the peanut butter.  So I stuck it in the microwaved for a few seconds…and that kind of helped.  The clumps were turning into itty bitty candy corn bits.  So then I had the thought that I would throw it in my mixer and beat the crap out of it!  That didn’t help.  The tiny little candy corn pieces basically got distributed more evenly.  So I poured it into a pan and just stared at it for awhile.  There was no way this was solidifying or even tasting good.  So I threw it away.  Sigh.  So depressing.

I felt like a total failure, like I couldn’t bake at all!!  I mean, candy from a microwave?!  C’mon!  I went to the blog where the original recipe was posted to see if anyone else had issues with it…no, not one person.  Just me. So, I had to console myself by going back and looking at pictures of things I’ve made but never blogged about.  Yes, I was that depressed.  It actually cheered me up a little and reminded me that I’m not a total screw up.  Here’s my trip down memory lane…

Tons of homemade candy for the holidays…that was fun.  And I didn’t screw anything up!

14-Layer Cake with my baking buddy, Betsy.  We were pretty proud of that one.

A 1st birthday cake for a special little nephew.

Neapolitan Cheesecake Cake for a friend’s husband’s birthday.  Yum.

Maple Pecan and Chocolate Peanut Butter Macarons, again with Betsy.  We got those right on the first try!  Woo hoo! Lots of high-fiving going on in the kitchen that day!

Buttered Pecan Cake with Bourbon Cream Cheese Frosting for my sister-in-law Rachel’s birthday.  I think I need to make this one again…

Oreo and Cherry Birthday Cake for my friend Sarah Carter.  That was a fun one.

Ahh, I feel better.  Time to get back in the saddle!  Err, kitchen. Oh and YES, I most definitely will try to make the homemade Butterfingers again!

 

 

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Salty-Sweet Butter Pecan Cookies

I’ve not made a whole lot of pecan cookies in my life other than these Pecan Sandies, so when I found out tomorrow is National Pecan Cookie Day, I thought it would be a good opportunity to try another yummy cookie recipe.  I found this one from King Arthur for Salty-Sweet Butter Pecan Cookies.  The cookie is loaded with pecans, butterscotch chips and rolled in a sugar and salt mixture.

I of course just HAD to mess with the recipe.  I omitted the espresso and butterscotch chips and subbed in dark chocolate chips and dried cherries and then sandwiched them with marshmallow buttercream.  I really, really liked my finished product but I can’t wait to try the original version below.  Overall, this recipe makes one seriously delicious cookie.

Enjoy!

Salty-Sweet Butter Pecan Cookies
 
Ingredients
  • 1⅓ cups pecan halves
  • ⅔ cup light brown sugar, firmly packed
  • ⅔ cup granulated sugar
  • ½ cup butter
  • ½ cup vegetable shortening
  • ½ teaspoon salt
  • ½ teaspoon espresso powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • ¾ teaspoon butterscotch, vanilla-butternut, or butter-rum flavor
  • 1 teaspoon vinegar, cider or white
  • 1 large egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1⅓ cups butterscotch chips
  • ⅓ cup granulated sugar mixed with 1 to 1¼ teaspoons salt, for topping*
  • If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to ½ cup (3½ ounces) granulated sugar mixed with 1¾ to 2 teaspoons salt.
Instructions
  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  2. Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
  3. In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
  4. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
  5. Mix in the flour, then the chips and toasted nuts.
  6. If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3½ to 4 hours will spread moderately; chilled overnight, it will spread much less.
  7. Mix the ⅓ cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1½" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1¼" balls of dough.
  8. Bake the cookies for 10 to 11 minutes — 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
Notes
Makes about 3-4 dozen cookies. There are a few of options once you have the dough made. If you bake the cookies right away, you'll have a flatter, lighter-colored cookie. Refrigerate it for 4 to 5 hours, the cookies will be flat, but not "puddle-y." Chill overnight, and the dough dries out, with some of the starch in the flour turning to sugar. The cookies will be darker, more "caramel-y," and won't spread nearly as much. These cookies are a good candidate for the "tablespoon vs. teaspoon" scoop choice. A tablespoon cookie scoop (actually 4 level measuring teaspoons) will yield big, 3" cookies; a teaspoon scoop (1¾ level measuring teaspoons) will make smaller (2¼") cookies. Also, the sugar-salt coating can be made more or less assertive, your choice. Use the lesser amount of salt for a less adventuresome audience; the greater amount for those who love the salty/sweet experience. It's easy to make some of both; just divide the dough in half, and make the coating both ways, rolling half the cookies in the saltier coating, half in the milder.

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Pie Is The New Cupcake?

The word on the street is that 2011 is the year that pie makes its big comeback and replaces the seemingly untouchable cupcake at the top of the dessert hierarchy.  Now I hate to be the one to point this out but we’re more than half-way through the year and I still see cupcakes EVERYWHERE.  Pie…not so much.  It does seem however, that pie sells are up quite a bit according to this L.A. Times article, so perhaps the trend is just beginning.  Either way, I have always loved pie and will be glad to indulge in the craze once it hits full force.

Some of my favorite pies are fruit pies…mostly the ones that my grandma would make when we were young with the fruit from her backyard.  My grandparents grew everything from gooseberries to strawberries to onions and green beans.  They also had pear and cherry trees.  So we’d regularly have Sunday lunch at their house and always had a pie.  Gooseberry and cherry were my favorites.  I also love chocolate cream pie, coconut cream pie, banana cream pie, pecan pie, pumpkin pie…the list goes on.  I guess I really don’t discriminate when it comes to dessert–it’s all good!

Check out these pie recipes from some of my favorite bloggers.  These are some drool-worthy pictures people…I’m pretty sure I gained five pounds just looking at them!

Have a lovely evening!

Brownie Pecan Pie from Bakerella

Sour Cherry Pie with Almond Crumble from Smitten Kitchen

Chocolate Peanut Butter Pie from Pioneer Woman

Pie Pops from Luxirare

 

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Pecan Sandies

Lately I’ve been trying to challenge myself when it comes to baking by doing non-chocolate desserts.  I really can’t believe how many things I bake have chocolate chips, chocolate chunks, chocolate glaze, chocolate frosting, are dipped in chocolate, etc, etc, etc.  You get the point.  I suppose chocolate is just easy and guaranteed to be yummy, but there really is a wonderful world of baking outside of it.

And part of that wonderful world is a simple but delicious little cookie known by many as a Pecan Sandie.  If you never had those delicious Keebler Pecan Sandies growing up, you were deprived!  And even though I didn’t have the originals on hand to do a side by side comparison, I’d say this homemade version is pretty darn close…crisp on the edges, buttery, with a shortbread texture and wonderful pecan flavor.

I adapted this recipe from the one here on allrecipes.com.  Just made a few minor changes to my liking.  Hope you enjoy them!

Pecan Sandies

1/2 c. (1 stick) Unsalted Butter, softened

1/2 c. Vegetable Oil

1/4 c. Granulated Sugar

1/4 c. Packed Brown Sugar

1/2 c. Powdered Sugar, sifted

1 Egg

1 1/2 t. Pure Vanilla Extract

2 c. AP Flour

1/2 t. Baking Soda

1/2 t. Cream of Tartar

1 t. Salt

1 c. Toasted Pecans, chopped

32 Pecan Halves, for decoration

Preheat oven to 350 degrees.  Line two pans with parchment paper.

In a mixer, cream together the butter, vegetable oil, granulated sugar, brown sugar and powdered sugar until smooth.  Beat in the egg and then the vanilla.

Combine the flour, baking soda, cream of tartar and salt in a separate bowl.  Add to the butter/sugar mixture and combine.  Gently fold in pecans, cover with plastic wrap and chill in fridge for 10 minutes.  Scoop dough onto pans with a 2-inch cookie scoop and slightly flatten with the palm of your hand but leave them thick, because they will spread a little.  Press a pecan half into each cookie and bake for 10 minutes, rotating pans and switching racks halfway through.  Let cool on pan for 2 minutes and then cool completely on a cookie rack.

Makes 32 cookies.

 

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Cookie Dough Truffles-5 Ways

I’ve got a super, duper easy recipe to share with you.  That okay?  Good.  Because you’ll thank me the next time you have to come up with something sweet and delicious (not to mention cute) for a bridal shower or baby shower or last-minute company or work party or…well, you get the picture.

All I did was take the basic (egg-free) chocolate chip cookie dough truffle recipe below and made it five different ways by changing only a couple of ingredients and dipping the truffles in white or dark chocolate.  Of course, you can just stick with the basic recipe but I wanted to give you some ideas to get your creative juices flowing!  It’s a very versatile recipe so really you could make it into whichever cookie recipe happens to be your favorite.  Have fun!

Chocolate Chip Cookie Dough Truffles-Basic Recipe

1/2 c. (1 stick) Unsalted Butter, softened

3/4 c. Packed Brown Sugar

2 t. Pure Vanilla Extract

1/8 t. Salt

2 1/4 c. AP Flour

14. oz. Sweetened Condensed Milk

1 c. Semi-Sweet Mini Chocolate Chips

2 c. Dark Chocolate Candy Melts (such as Wilton or the brand I highly recommend, Chocoley)

In a mixer, beat butter and brown sugar on medium speed until creamy.  Add vanilla and salt.  Gradually beat in flour and add milk.  (Mixture will seem sticky but it stiffens up nicely, don’t worry.)  Add chocolate chips.  Chill dough in fridge for a few minutes.

While dough is chilling, melt chocolate wafers in microwave in 20-second intervals, stirring each time.  When chocolate is completely melted, get dough out of fridge, shape into 1-inch balls and dip in chocolate.  Having something like this, helps alot. Place on foil to harden.  Drizzle with chocolate or decorate with sprinkles, sugar, etc.

Makes 50 Truffles.

Variations

1. Cherry Pecan Cookie–Replace chocolate chips with 1/2 c. chopped dried cherries and 1/2 c. toasted pecans

2. Oatmeal Raisin Cookie–Replace chocolate chips with 1/2 c. raisins and 1/2 c. oats

3.  Sugar Cookie–Replace the brown sugar with white sugar and omit chocolate chips

4. White Chocolate Macadamia Nut Cookie–Replace brown sugar with white sugar and replace chocolate chips with 1/2 c. chopped macadamia nuts and 1/2 c. white chocolate chips

 

 

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