Homemade Granola Bars

I know I may be on the slow train, but I just recently tried out agave nectar (Xagave) for the first time. It is great. It has a very similar to honey in texture. But the flavor is not as floral. I love using it in drinks and sauces since I don't worry about it not dissolving completely and being grainy like sugar. But I thought I would try it in baking. So I tried them in my favorite Granola Bar recipe.

My sister flew in a couple months ago to help me drive my kiddos to Utah for a family reunion. And of course, our family needs delicious food on our drive. We were both trying to be healthy - our snacks consisted of apples, grapes, carrots, and celery. But we needed something sweet. These granola bars were perfect. They may not be the lowest in calories, but if I am going to have chocolate chips, it is nice to know they are surrounded by oats, wheat germ, seeds, and other delicious ingredients. But don't worry - these taste so much better than you would expect. Plus now the the added agave factor, the glycemic index is much lower!

This recipe is very versatile: add in dried fruit (I totally recommend this!), nuts, candy, other seeds, whatever you think! Also, if needed for allergies, you can omit the peanut butter. Here are two of my variations.

Granola Bars

from my friend, Jenny M.

1 cup brown sugar

1/3 cup agave (or 1/2 cup honey)

2 t. vanilla

2/3 c. peanut butter

1/2 cup melted butter

3 Cups oats

½ cup sunflower seeds

2 t. sesame seeds

½ cup coconut

1/3 cup wheat germ

1 cup chocolate chips

Preheat oven to 350 F. In a mixing bowl combine brown sugar, agave, vanilla, peanut butter, and butter. Stir in remaining ingredients. Press into a greased cookie sheet and bake 20-23 minutes (depending on the chewiness you like). Let cool before cutting and serving.

My Favorite Granola Bars

(White Chocolate Cranberry Bars)

Prepare as above except omit chocolate chips and add in 2/3 c white chocolate chips, 2/3 cup dried cranberries, and 1/2 cup pecans. 

Lemon Blueberry Muffins

We were lucky enough to have a great sale on blueberries recently. I have been putting them in everything - smoothies, steel cut oats, and of course, for Sunday breakfast, I made blueberry muffins.
This was a great recipe I found online. They had a lot of blueberries in it, next time I will probably cut it down to a cup.

Lemon Blueberry Muffins

from Food Network Kitchens
2 cups unbleached all-purpose flour
2 tsp baking powder
1/4 tsp fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 tsp finely grated lemon zest
2/3 cup sugar, plus 1 tablespoon for the top of the muffins
2 large eggs, at room temperature
1/2 cup whole milk
1 1/2 cups fresh blueberries, rinsed and dried

Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Banana Bread

In college I had a roommate, Lisa.  She was a great cook and we all loved her food. She didn't bake too often because she was working full-time and going to school full-time. She was friends with everyone on campus (no really!). She worked for the corporate side of Cold Stone. She brought home ice cream all the time. She hated it when we would take a taste -- at least without asking. Mostly because she was planning on giving it away to a friend. That's how she was able to keep her girlish figure, and be friends with the entire campus! Lucky girl!
One thing Lisa made well was banana bread. I have yet to find a more delicious recipe. Lisa's is sweet, flavorful, and moist. Lucky for you, I made it the other day which means - you get the recipe now too!

Banana Bread

recipe thanks to Roommate Lisa

2 cups sugar
2½ cups flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
2 tsp nutmeg
½ tsp baking powder
1 cup oil
3 eggs
2 cups mashed bananas
1 tsp vanilla

Preheat oven to 350°. Mix sugar, flour, salt, soda, cinnamon, nutmeg, and baking powder. Mix in remaining ingredients. Bake in 2 greased bread pans for 1 hour.

Tips:

Sometimes this bread can get a little dark. After about 30 minutes if the bread is looking dark, cover with foil while bread finishes baking.

Smoothies

So today is my birthday and I am taking it easy - no work, no big events, just relaxing at home. I think I might whip up some creme brulee for tonight. We shall see how it goes.
For my birthday I decided to share with you one of my favorite breakfasts - smoothies! (I also have these for lunch, dinner, or a snack!) It is freezing here, so this helps me remember the warm days of summer.
This is more of a method than a recipe so pay attention to the tips at the bottom.

Smoothies

1 cup ice
2 cups frozen fruit (store bought or leftovers from the summer)
1 cup yogurt - any flavor
splash of lime/orange/lemon juice (optional)
2-4 cups fruit juice


Place ice, fruit, ice, lime juice, and enough fruit juice to come almost to top of fruit in the blender.

Blend until smooth, Add remaining fruit juice if needed to thin out the smoothie. Makes about 6 cups.
The smoothie I have pictured has peaches, strawberries, blueberries, strawberry yogurt, and grape juice.

Tips:

• Put the food in the blender in the order I listed. It makes blending easier because the ice doesn't just float and avoid the blades. 
• I like my smoothies a little thicker - add more juice or even milk if you want to.
• I like my smoothies to have something tart - so that's why I add lime juice - use your judgment. 
• Try many combinations:
• Peaches, Mangoes, Strawberries with orange juice
• Strawberries, peaches, with lemonade and limeade
• Blueberries, Strawberries, Raspberries with your favorite juice
• Pineapple, bananas, strawberries, with pineapple juice
• Peaches, Strawberries, Bananas with peach juice
• Taste before serving it up - depending on the ripeness of your fruit you may need to add sugar or something a little tart to cut the sweet.
• Experiment!

Spanish Tortilla

So the other day, I was reading Vanessa's blog and thought that her Spanish Tortilla sounded yummy, easy, inexpensive, and I had all the ingredients. Perfect! Dinner was solved. So I took her recipe and made a few adjustments.
I will say, the flipping is a little tricky - but if you have a plate, it probably would have worked better than me trying to use the lid of my frying pan (not as balanced).

Spanish Tortilla

adapted from Vanessa
vegetable oil
3 potatoes
8 Eggs
1/3 cup of milk
1 cup shredded cheese
1/2 tsp garlic
salt and pepper to taste
1-2 slices of thick ham, cubed
1/2 green bell pepper, cubed
cilantro, for garnish
1 tomato, diced, for garnish

Heat oil over medium-high heat. You want just enough to coat the pan and about half way up your potatoes. Cook until potatoes are almost fork-tender (about 8 minutes). Meanwhile, whisk together eggs, milk, garlic, salt, pepper, and cheese; set aside.
Once potatoes are browned and almost fork tender, drain oil. Reduce heat to medium or medium-low. Add in your egg mixture. Add ham and peppers. Gently stir the egg mixture for a few seconds. Cover pan with a lid. Once you feel like it is done on the sides and bottom, here comes the tricky part! Get a plate out and flip the pan over to the put the Spanish Tortilla on the plate. Then slide the Spanish tortilla off the plate and back into the pan so the other side can cook. (She made it sound so easy!) Once cooked through, remove from pan, garnish with cilantro and tomatoes.
Serve warm or room temperature. Serves 4-6 people.

Broiled Grapefruit

I love grapefruit and this time of year they are delicious. I was introduced to this way of eating grapefruit by one of my best friends when we were in high school. I didn't really like grapefruit at all, but this converted me. (I like it without sugar now too).
This is really simple to make too!

Broiled Grapefruit

serves 2
1 grapefruit (I prefer pink over yellow)
2 Tbsp brown sugar

1. Cut grapefruit in half, remove seeds if visible.
2. Sprinkle each half with 1 Tbsp (give or take depending on your preference)
3. Place under preheated broiler for 1-3 minutes or until sugar has dissolved and started to caramelize (I could have gone a little longer). Eat!

Cranberry Orange Muffins

This is a killer week for me. Let me explain. Today my husband has a final (aka won't see him all day), I need to pack for our trip. Tuesday I feed 75 hungry 20 year old men. Wednesday is my big comprehensive Pathophysiology final (yeah, just the name makes it sound hard!) as well as my husbands last final. Thursday morning we are finally done and fly out in the morning to relax and see our family. Yes, it is a big week - wish me luck!
For this big week ahead I am going to need something good to help me start the day. I made these muffins because they are a quick, easy, portable breakfast (or snack... or lunch...). They are delicious and the glaze takes them over the top.

Cranberry Orange Muffins

2 1/2 c flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 c dried, sweetened cranberries
2 tsp orange zest
1/2 c butter, melted
1 c milk
1 egg

Preheat oven to 400 degrees. Line muffin tin with papers or grease thoroughly.
In a bowl combine flour, sugar, baking powder, salt, cranberries, and orange zest; stir until well combined. Set aside.
In a small bowl combine butter, milk and egg. Whisk with fork. Add to flour mixture. Stir with wooden spoon until all combined. Batter will be lumpy. Do not overmix.
Evenly spoon batter into prepared muffin tins. Bake for 20-25 minutes. While still warm, top with orange glaze.

Orange Glaze

1/2 cup powdered sugar
orange juice

While baking prepare your glaze. In a small bowl mix powdered sugar with orange juice, a Tbsp at a time, until consistency is like honey. (Confession - I used clementines, and only needed about half of it). Drizzle the tops of your muffins with glaze or simply dunk the tops in the bowl.

Simplified Eggs Benedict

I was going to make a delicious breakfast Saturday morning before we had our anniversary celebration. Well, it didn't happen. Our church had a softball tournament Saturday morning starting at 8:30, Lou didn't wake up until 7:45... so we had cereal. We'd save it for Sunday. Well, Sunday we were invited to breakfast with some friends and the breakfast was bumped again.

So this became the first-day-of-school meal. Yes, AC had his first day of Law School this morning. He needed some protein to get his mind going and off his stomach. (Eggs are brain food, did you know?) So I made my version of Eggs Benedict. The sauce is not that similar to a hollandaise sauce except for in texture, and slightly in color. But I don't use eggs and there is much less butter (So that makes it healthy right?). It is much easier to make. My roommate actually taught me how to make this sauce, she called it her egg gravy. By the way, she hates mustard but still uses it in this, so the taste is not strong at all for all you mustard-haters.

Simplified Eggs Benedict

egg gravy, see below
4 eggs
4 slices of Canadian bacon, heated up in small frying pan
2 English muffins, cut in half and toasted

Faux-Hollandaise aka Egg Gravy

2 Tbsp butter
2 Tbsp flour
1/4 tsp yellow mustard
1 1/2 c milk
salt and pepper to taste

Melt butter over medium heat in saucepan. Add flour and stir with wooden spoon until slightly golden in color. Add mustard and a little salt and pepper. Slowly add the milk, a few tablespoons at a time until well incorporated. Once all milk is in, bring to a soft boil until the thickness is to your liking. If it gets too thick you can add more milk.
Poach eggs and toast just before ready to eat. To poach eggs bring water to a soft boil, turn heat to low. Drop eggs in gently and let simmer over low for about 4-6 minutes or until yolks are hard enough for you. To test, push gently on the yolk with the back of a spoon. Remove with slotted spoon and drain off water.
To assemble place English muffin, then Canadian bacon, then egg, then sauce. Serve immediately and eat up (cause nobody likes cold eggs).
Serves 2.

Tips:

• Here is the timing I like to do (I like my eggs on the runny-side):
• 1. Put water on stove to boil
• 2. Start egg gravy
• 3. Once you added milk to the gravy - place eggs in the water, English muffins under the broiler (or in toaster if I am making this for one).
• 4. Once gravy is almost thick enough, warm up Canadian bacon.
• 5. Assemble with all ingredients ready at the same time (or almost).
• I have heard lots of tricks of how to keep your egg whites together and have less of that web-y stuff in your water. But really, the only thing that really works for me is to have the freshest eggs possible. Look at the date on the box and make sure you are getting the newest eggs in the store.

Published!

Check out the current issue of Utah Valley Magazine. I was so honored when they asked me to create a breakfast recipe for them. Had I known it was a before-school breakfast feature I might have done something a little quicker for those busy moms but -- this recipe can all be made in advance and you can just grill the pancakes before the kiddos go off to school. Check out UV Magazine on pg 50 to see this recipe.

Steel Cut Oats

I am not a huge fan of oatmeal - a little mushy and sometimes gluey. But, I love steel cut oats. They are similar to the flavor of oatmeal, but a much more appetizing texture. I buy mine at a local grocery store in the bulk section. Much cheaper that way.
I love how easy this breakfast is to make and it is so good for you.

Steel Cut Oats

1 part oats
3 parts water
salt (I use a large pinch for every cup of oats)

Combine all ingredients in a saucepan. Bring to a boil. Reduce heat to low, cover, and simmer until liquid has been absorbed (about 20 minutes).
Serve with a splash of milk and your favorite fruits, nuts, or whatever you like!

Today I had mine with peaches, blackberries, and strawberries. It was delicious. Another of my favorite ways is craisens, pecans, and cinnamon.

German Pancakes

I grew up on a more fattening version of these pancakes - but really the only difference I notice in the final product is that the top of the pancake doesn't have little puddles of butter on the top. Don't get me wrong, they were tasty, but I like this German Pancake recipe just as much. This is delicious served with those delicious berries that are in season.
This recipe is easily halved - sadly, my baby and I eat the whole half recipe. I put this in the oven when we wake up and by the time we are dressed and hair done - it is ready for us to eat. Mmm. Love a delicious, quick breakfast recipe!

German Pancakes

adapted from allrecipes.com
3 Tbsp butter
6 eggs
1 cup flour
1 cup milk
1/2 tsp salt

Place butter in 9x13 baking dish and place in oven. Preheat oven to 400 degrees. Combine remaining ingredients in blender, blend until combined. Once butter is melted, remove baking dish from oven. Poor in batter. Bake for 20 minutes.
Serve with strawberries, powdered sugar, or maple syrup! (or if you are like my husband, all of the above!)

Traditions

Before I start all the fresh and new items Monday, I wanted to share something that is important to me.

I am a member of the Church of Jesus Christ of Latter-Day Saints, LDS church, or Mormons. Twice a year we are able to watch through television, the beauty of the internet, or through the church's monthly magazine, hear the words of our church leaders. I love it.

Since I was little my mom made cinnamon rolls every 6 months when conference would start. We looked forward to it every April and October. Now that we are all grown, all the kids make them every year for our families. (And we will all argue that we make them the best.)

Check out the full recipes for the Cinnamon Rolls here.

Blueberry Pancakes

I love blueberry pancakes. But I have a confession, I never had them with real blueberries until about 2 or 3 years ago. We always used the dried ones. These blueberry pancakes are like a luxury for us. This could be a really special breakfast for Valentine's Day, or any day!

Blueberry Pancakes

adapted from Better Homes and Garden New Cook Book
1 1/2 c flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1 Tbsp vegetable oil
1 cup blueberries

In a large bowl combine flour, sugar, baking powder, and salt. Stir well. In a separate bowl (or in my case the measuring cup) combine the egg, milk, and oil. In the bowl with the dry ingredients, make a well (aka pit). Pour wet ingredients into dry ingredient well. Stir until just combined, but still lumpy.
Please! I am begging! Do not use a whisk! Do not over mix! Yucky rubbery pancakes are sure to follow if you do! Okay, sorry, back to the recipe...
Add blueberries. Pour about 1/4 cup batter onto greased skillet. Cook until golden brown. Flip, brown again. Eat immediately! Makes about 8 4-inch pancakes

Tips:

• Like I said before, do not over mix, I can not stress this enough (obviously)
• Use fresh blueberries if they are available. If not, use frozen. Just thaw before using them.
• If you have a well seasoned griddle or heavy skillet, you don't really need to grease the pan - you will get beautiful looking, even colored pancakes.
• If your making a large batch, turn oven on to 200 degrees (or whatever your lowest setting is) with a cookie sheet inside. As the pancakes finish cooking, put them on the cookie sheet (in a single layer if possible). This keeps them hot and prevents too much sweat underneath.

Crepes

For my birthday, and in honor of National Crepe Day, we decided to have Strawberry Crepes for breakfast. They were mighty tasty, if I do say so myself.

Crepes

1 c flour
1 1/3 c milk
3 eggs
6 Tbsp butter, melted (plus extra for pan)
pinch salt

Combine all ingredients in blender. Blend until smooth. Let batter rest for a few minutes while you prepare your fillings.
Heat an 8-inch nonstick saute pan over medium heat. Brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Cook until batter is dry and slightly browned. Transfer to a plate. Fill with whatever you'd like.  Makes about 8 crepes.

Omelets

Lately, I have been on an omelet kick. I love trying out different fillings for them.
I have found that this method makes the perfect omelet. Yes, each step really does make that big of a difference.


Warm 3 eggs in hot water for 5 minutes. Crack warm eggs into bowl, add a pinch of salt, and blend with fork. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot, add 1 tsp room temperature butter and brush around surface of pan. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let omelet sit in pan for 10 seconds without touching. (This is when I add the fillings, have them prepared in advance, you don't have much time to stuff!)
Shake pan to loosen from pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 tsp butter. Serve immediately.

My fillings of choice:

• sundried tomatoes
• scallions
• fresh parsley
• Italian blend cheese