Crunchy Pumpkin Spice Granola

I really love crunchy granola on my morning yogurt but never came across a recipe I've liked until now.  It's a keeper, I've already made it 3 times!  It's crunchy and has the flavor of the holidays, pumpkin and cranberries.  I got the recipe from a wonderful blog Sally's Baking Addiction. This time of year I always have some leftover pumpkin puree in the fridge because I love to make pumpkin pancakes, pumpkin bread and now pumpkin granola.  It's baking in my oven right now and my home smells like the holidays!

Ingredients:

3 and 3/4 cups old-fashioned rolled oats (not instant)

2/3 cup unsweetened coconut (I used sweetened coconut)

2/3 cup pumpkin seeds (I'm thinking pecans would be really good too)

1/4 cup uncooked quinoa (this is an interesting addition, but adds crunch and it's good for you)

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon salt

2 large egg whites

1/2 cup pumpkin puree (100% pumpkin puree)

1/3 cup pure maple syrup

1/4 cup coconut oil, melted (coconut oil is solid until you melt it)

3 Tablespoons dark brown sugar (I used light brown sugar)

1 teaspoon vanilla extract

2/3 cup dried cranberries

Directions:

1.  Preheat oven to 325.  Line two large baking sheets with silicone baking mats or parchment paper. Set aside. 

2.  In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined.  Set aside. 

3.  In a medium bowl, whisk the egg whites for 1 minute.  Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. 

4.  Pour over dry ingredients and mix until everything is moistened. Spread onto two baking sheets and bake  for 40 minutes, making sure to stir the granola every 10-15 minutes to prevent burning.  Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the dried cranberries. Cover tightly and store at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the pumpkin.  I haven't had that problem because it's gone within the week.  

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Pumpkin Waffles

You may have noticed that I am on a bit of a roll

with waffles lately. This recipe also uses my 

other obsession for fall.....pumpkin!

So today I made pumpkin waffles.
After all, it's Thanksgiving week!

 Get the three bowls prepped; dry ingredients,
milk mixture, and beaten egg whites. OK, I know
there's a little bowl of melted butter too.

 Combine the dry ingredients with the milk
mixture. Stir just until combined. Don't over mix.

 Stir in the melted butter.

 Lightly fold in the egg whites.

 A little at a time.

 Batter will look like this. A bit fluffy.

 Use about 1/2 C for each waffle.

 Bake on a preheated, sprayed baker

 Serve with butter and maple syrup on
heated plates.

 Keep waffles warm in the oven on a wire rack.
Don't stack them on top of each other or
the steam will make them too soft.
Use the rack again to cool and freeze
them for about 20 minutes.

Then pop them frozen into a bag for
later toasting. I reused a bread bag.
It's the perfect size to stack my
waffles. I have quite an assortment
now handy for those rushed mornings.
Oatmeal Cinnamon,
Apple Cider and now Pumpkin.

Pumpkin Waffles

1-1/4 C flour

2 T brown sugar

2 t baking powder

1 t cinnamon

1/2 t allspice

1/2 t ginger

pinch salt

whisk dry ingredients together in a large bowl.

In another smaller bowl or 2 C measure, whisk;

2 egg yolks

1 C milk

1/2 C pumpkin

2 T butter

In another bowl beat until stiff

2 egg whites

In a custard cup melt

2 T butter

Combine the flour mixture and milk mixture.

Stir just until incorporated. Stir in the melted 
butter. Fold in the egg whites. Bake in a preheated 
and sprayed waffle baker, using about 1/2 C batter
 per waffle. Bake until golden brown.

Makes about 10 waffles. 

Enjoy!

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Apple Cider Waffles

These apple cider waffles with cinnamon
and nutmeg will be a favorite addition
to your fall and winter breakfast menu.

They'll make your whole house smell

like a welcoming Vermont B&B in Autumn.

I love apple cider in the fall, so this 

is another way to enjoy it.

The batter mixes easily. It's

best to let waffle batter rest for

about 20 minutes. It also gives you 

time to preheat the baker and 

brew your coffee (or tea). 

Use about 1/3C scoop for each waffle.

Bake in a preheated waffle iron

Serve on warmed plates with lots of

butter and warm syrup.

And lots of freshly brewed coffee!

Apple Cider Waffles

1C flour
 1t baking powder
1/2t baking soda
1t sugar
1t cinnamon
1/2t nutmeg
1 egg, slightly beaten
3/4C apple cider
2T melted butter
Whisk dry ingredients in a bowl.
In another small bowl whisk the egg,
then add the cider and butter. 
Combine with the flour; mix well.
 Let the batter rest while you preheat
 a waffle iron and spray it with
 cooking spray. Bake according to waffle
maker instructions using about 1/3C scoop
per waffle. Remove when baked 
throughout and crisp. Serve on heated 
plates with butter and warm maple syrup. 
makes about 5-6 waffles.

Enjoy!

tip: You can double the recipe, then freeze extra
waffles flat on a cookie sheet for about 20 minutes
until stiff; then pop into a zip freezer bag.
 Just toast frozen waffles to enjoy anytime.

Links: Between Naps On The Porch,

Dwellings, Coastal Charm,

Confessions Of A Plate Addict,

A Stroll Thru Life

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Oatmeal Waffles

Oatmeal waffles with a touch of cinnamon
are just the right breakfast for a fall morning.

To save time, I sometimes mix the
dry ingredients in a covered Tupperware
bowl the night before.

I often mix another batch and store it in a jar.

 I topped this one with chopped pecans. 

Ready to go!

You could also give this jar as a gift. All

it needs is a directions tag and bow.

Combine the slightly beaten egg, and  milk. 

Add to the dry ingredients along with the

 melted butter. Mix to combine.

 Let the batter rest 5-30 minutes.

I use this time to make coffee, clean up, 

walk Lucy, whatever I need to do.

Bake in a pre-heated waffle baker, that's been

 sprayed with cooking spray, per manufacturer's

instructions. I leave them in a bit longer to crisp.

 I always serve on heated plates and dust with
powdered sugar. Serve with warm maple syrup.

George, my Turkey On A Shelf is
thankful for waffles!


Oatmeal Cinnamon Pecan Waffles

1-1/2 C flour
1 C quick-cook oatmeal
1 T baking powder
2 T brown sugar
1/2 t cinnamon
1/4 t salt
1/2 C chopped pecans, toasted lightly ( optional, but good!)
2 eggs
1-1/2 C milk
1/3 C butter or margarine, melted (6T)

Combine dry ingredients in a medium bowl. In another bowl, beat the eggs slightly.
Stir in the milk and melted butter. Add egg mixture to the flour mixture and stir until just combined. Let rest for 5-30 minutes. Preheat and lightly grease waffle baker. Pour about 1/3C batter to each side and close lid quickly. Bake per manufacturer's directions (until steam stops) and leave in a bit longer to crisp them. Use a fork to lift waffles off the grid. Sprinkle with powdered sugar and serve with warm maple syrup.
12 4-inch waffles. 343 calories for 2 waffles.

Enjoy!

Links: No Minimalist Here
Between Naps on the Porch,
Rattlebridge Farm,
The Charm Of Home

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Mini Vanilla Bean Scones

This recipe comes from Ree-Pioneer Woman and they are delicious!  It took me forever to make this recipe because once I found out how much a vanilla bean costs (about $5-$7 each), I couldn't bring myself to buy three of them.  I searched every grocery store for the lowest price and  found them at Woodman's grocery store for $2.19 each and then at Costco for $11.99 for 10.  If you think ahead you can also buy them online for a good price.   I've made these scones several times and they are so worth it.  They are tender with a hit of vanilla and are slightly sweet from the glaze.  They freeze great and only take about 20 minutes to thaw so you can enjoy them with your morning coffee whenever you want to treat yourself.

Woodman's $2.19 each

Costco $11.99 for 10

The first time I made these scones I followed Ree's recipe exactly but then I tried to make it easier by using a food processor and then shaping them differently. I also don't make as much glaze as she does because she covers the whole scone in glaze and I just covered the top.  Sometimes my shortcuts don't work out but this time they did and the scones were just as good as the originals.  For whatever reason I don't enjoy the time it takes to cut the butter into the flour but a food processor does it in a snap with a few pulses.  Shaping the dough into 3 circles was easier than trying to get the dough into a large rectangle like Ree does.  She makes it look so easy as I saw her make these on her Food Network Show.  Check out her blog post for her recipe as she shows 31 step by step photos!

                                     

Put foil under the rack to catch the extra frosting for easy cleanup.

Scone Ingredients:

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
• 1 whole Large Egg
• 1 cup Heavy Cream
• 2 whole Vanilla Beans

• Glaze Ingredients:

• 3 cups Powdered Sugar, Sifted
• 1/4 cup Milk, More If Needed For Thinning 
• 1 whole Vanilla Bean
• Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla "caviar" inside. (Click here to see how to use a vanilla bean) Stir caviar into cream. Set aside for 15 minutes.

In a large food processor add Sift flour,  sugar, baking powder, and salt.  Pulse a few times to combine.  Cut cold butter into pats, then  add  to the flour mixture in the food processor.  Pulse until the butter in cut into the flour.

Mix vanilla cream with egg, then combine with flour mixture;  pulse food processor until it comes together.

Turn dough onto a floured surface and divid into 3 equal portions.   Using your hands Lightly press each portion and form into three circles about 1/2 inch thick.  Then using a knife or I like to use a pizza cutter, cut each circle into 8 pieces. 

Transfer to a parchment or baking mat-lined cookie sheet and bake for 13-15 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more milk if necessary to get the right consistency. Stir or whisk until completely smooth.  You'll want consistency to be thin enough (but not too thin) to dunk  top of scone into glaze and then let excess drip off.  

One at a time, carefully dunk top of each cooled scone in the glaze.  Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, the glaze will be dry to the touch, about an hour. Scones will keep several days if glazed or freeze using wax or parchment paper between layers so you can easily remove and they won't stick together.  ENJOY!

Makes 24 scones

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Cinnamon French Toast

"Heavy on the cinnamon, and light on the clove." 

 If you love movie quotes you may remember 

this one from, It's A Wonderful Life. 

That's how Clarence, the angel, ordered his

 mulled wine at Martini's Bar, just before he and

 George Bailey were thrown out into the snow. 

Well, this French toast is heavy on the cinnamon, 

and that makes it just right.

 Slice your bread into thick 1" slices.

Add flour to a shallow pan; a pie pan works great, 

whisk in the milk, then eggs and the rest.

I only used 1/3 the recipe this morning, so don't

 let the amounts in the pictures confuse you. 

We don't drink whole milk but I often buy a quart

to use in cooking; pancakes, mashed potatoes, 

stratas/bread casseroles, baking, and French toast.

 Heat a large pan. I like to use my favorite; 

cast iron because it gives the toast a crispy crust. 

Add butter and let it get foamy hot. 

The unusual ingredient, flour keeps the bread from 

becoming soggy and gives it a slight crispy crust. 

The rest is easy. Just make sure you let the bread 

soak up the egg mixture-at least a minute per side.

 That's what makes the centers nice and fluffy.

 Cook on medium heat for 2 minutes per side or 

until golden and cooked through.

 Have warm plates in the oven ready for serving. 

Plate with a dusting of powdered sugar, a drizzle 

of maple syrup, and fresh berries.

Cinnamon French Toast

1 loaf bread; 

French, challah, or brioche

1 C whole milk

1/4 C flour

3 eggs

1 T cinnamon

1 T sugar

1 t vanilla

pinch salt

Slice the bread into 1" thick slices.

Put the flour in a shallow pan and whisk in 

the milk until smooth; then whisk in the eggs

and remaining ingredients. Soak the bread 

slices in the mixture, turning the bread until 

the liquid is thoroughly absorbed.

Heat a large skillet on medium and add

2 T butter. When melted and hot, add the

bread and let cook at least 2 minutes each

side until golden and cooked through. 

serves: 12 slices

Enjoy!

*Clarence: Wait a minute, wait a minute, I got it. A mulled wine, heavy on the cinnamon, and light on the cloves. There we go, off with you lad and look lively.

Links: Under The Table and Dreaming,

Dwellings, The Tablescaper,

Between Naps On The Porch

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Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce

A delicious brunch and a fantastic alternative to the “classic” Eggs Benedict!

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

Bubble & Squeak Cakes

500g floury potatoes, peeled & chopped

125g green cabbage, shredded

1 tbsp olive oil, plus extra to fry the potato cakes

3 rashers of smoked bacon, chopped

1 shallot, peeled & chopped

2 cloves of garlic, peeled & crushed

3 tbsp fresh parsley, chopped

3 tbsp plain flour

Salt & freshly ground pepper

Hollandaise Sauce

3 large free-range eggs, yolks only

½ lemon, juice only

250g/9oz butter, melted

pinch white pepper and salt

For the poached eggs

2 tbsp white wine vinegar

4 large free-range eggs

To Serve

4 rashers of smoked bacon, grilled

Preparation method

1.  In a pan of lightly salted water boil the potatoes for 15 minutes, drain well and mash in the pan.  In another pan of boiling water blanch the cabbage for 2 minutes, drain and rinse under cold water and pat dry with kitchen paper.

2.  Heat the oil in a frying pan, add the bacon and fry until crisp, remove from the pan and set aside. Now add the shallot and garlic and fry gently until softened.

3.  Mix through the shallot and garlic to the potato, cabbage, bacon, chopped parsley and season to taste.  Set aside to cool.

4.  Divide the mixture into four and shape into cakes then toss in seasoned flour.  In a large frying pan heat 1cm of oil and fry the cakes for 3 minutes on each side. Remove and drain on kitchen paper and set aside in a warm oven.

5.  To make the hollandaise, place the egg yolks, lemon juice and one tablespoon of water in the bowl of a food processor. Turn on and mix for one minute. With the motor still running very slowly, trickle the warm melted butter through the funnel on the lid of the processor. The sauce will slowly start to thicken. When all the butter has been incorporated, scrape the side of the bowl and give one final pulse. Season with salt and a little white pepper. You should have a rich buttery sauce.

6.  To poach the eggs bring two litres of water to the boil with the vinegar. Lower the heat so the water is not bubbling.  Break the eggs into separate ramekins or cups. Slide the eggs into the water and leave to poach 2-3 minutes.

7.  To serve, place a bubble & squeak cake on a plate and top with bacon and a poached egg, spoon over some sauce.  Enjoy!

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