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Cherry-Walnut Oatmeal Breakfast Bars – SRC

5 May

It’s that time. secret recipe club time. This month I was assigned Isabelle from crumb. CEO many interesting and delicious looking recipes! Ultimately I chose these breakfast bars. So many delicious ingredients! Dried cherries, choco chips, walnuts, and pumpkin seeds yum!

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Cherry-Walnut Oatmeal Breakfast Bars
adapted from crumb blog

ingredients
1½ cups old-fashioned rolled oats
½ cup whole wheat flour
½ cup roughly chopped Walnuts
¼ cup semi-sweet chocolate chips
¼ cup dried cherries
¼ cup pumpkin seeds
¼ cup brown sugar
2 tbsp flax seeds
½ tsp salt
¼ tsp baking soda
1½ cups milk
1 egg
1 tsp vanilla extract

Instructions
Preheat oven to 350F. Line a 9×13″ baking dish with parchment, leaving a 1″ overhang on either side.
In a large bowl, stir together oats, flour, walnuts, chocolate chips, cherries, pumpkin seeds, sugar, flax seeds, salt and baking soda.
In a separate bowl, whisk together milk, egg and vanilla extract until combined. Pour into the dry ingredients, and stir until well combined. (It will look like a wet, soupy mess – don’t panic, that’s how it’s supposed to be.)
Scrape the mixture into the prepared baking dish, and smooth out into an even layer. Bake in preheated oven for 30 minutes, or until the bars are set and golden brown.
Allow to cool in pan for 10 minutes, then lift out using the parchment paper and cut into 10 equally-sized bars. Bars can be stored at room temperature in a tightly sealed container for up to 5 days.

Homemade larabars

11 Feb

A few months ago I bought my first larabar. And now I buy them regularly to eat for breakfast. I came across this recipe for homemade larabars and figured I’d give them a whirl. These we’re super easy to make and and came out delicious. Even little person #1 loves them! I bought a huge bag of dates at Costco and have made several batches now. Husband likes to snack on these too.

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homemade larabars
adapted from leitesculinaria

Apple pie larabars
Nonstick cooking spray or mild vegetable oil for the pan
1 cup dried apples,
1/4 cup packed, pitted, soft whole dates,
1 cup warm water,
1 cup raw pecans or walnuts,
1 1/2 teaspoons ground cinnamon,
1/8 teaspoon fine sea salt

DIRECTIONS
1. Line a 9-by-5-inch loaf pan with plastic wrap and spray with nonstick cooking spray or slick with a touch of oil.
2. Combine the apples, dates, and warm water in a small bowl. Let stand for 5 to 10 minutes, until the fruit is soft. The exact timing will vary according to the dryness of the fruit. Drain the fruit and pat it dry with paper towels.
3. Meanwhile, place the nuts in a food processor and process until finely chopped but not pastelike. Add the drained fruit, cinnamon, and salt. Pulse the ingredients until the fruit is finely chopped and blended and the Larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little bit. This could take up to 2 minutes or so.
4. Transfer the Larabar mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap coated with nonstick cooking spray or slicked with a touch of oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. Leave the paper or plastic wrap in place. (Alternatively, form the mixture into any size or shape you like, such as balls or mini bars.) Refrigerate for 30 minutes.
5. Using the paper or plastic lining the pan, lift the bar mixture from the pan and transfer it to a cutting board. Uncover and cut into 6 bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in an airtight container in the freezer for up to 3 months (let the frozen bars thaw for 1 hour before consuming).

LARABAR VARIATIONS
Pecan Pie Larabars
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/4 cup raw almonds, 3/4 cup raw pecans, and 1/8 teaspoon fine sea salt (optional).

Cappuccino Larabars
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water,
1/2 cup raw almonds, 1/2 cup raw cashews, 1 tablespoon roasted coffee beans, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt (optional).

Baked French toast casserole

2 Jan

A good friend invited a bunch of us over for breakfast one morning. It was a fun get-together for thee girls. I made this French toast casserole to bring over. It was super delicious! Soo good. I need to make this again soon! Very soon!

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Baked French Toast casserole
adapted from thepioneerwoman

Ingredients
FOR THE FRENCH TOAST:
1 loaf Crusty French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract
FOR THE TOPPING:
1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces

Preparation Instructions
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Overnight Bananas Fosters French Toast

13 Apr

On mother in laws last morning of her visit with us I made this delicious breakfast! Yum. Bananas in a caramel sauce over French toast!! I do wish the caramel sauce had been saucier! But it was still yummy! Got the challah over at the breadsmith. If you’re local you should definitely try their breads! Especially the apple pie bread!

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Overnight Bananas Fosters French Toast
adapted from skinnytaste

ingredients

cooking spray
10 oz Challah bread, sliced 1 inch thick
6 large eggs
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup white sugar
1/4 tsp salt

For the Banana Topping:
2 tbsp butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
4 medium ripe bananas, sliced

Directions:

Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, milk, vanilla, 1/2 tsp cinnamon, sugar, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.

Preheat oven to 350° F. and bring bread to room temperature.

Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.

Meanwhile while it’s baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, and vanilla and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.

When french toast is cooked, divide among plates and top with bananas. Enjoy!!

banana chocolate french toast

23 Apr

sunday morning the husband went running with a friend of ours so i decided to make something delicious for their after run meal.  this came together really quick, was filling, and tasted delicious! YUM

Banana-Chocolate French Toast

adapted from cooking light

Ingredients

  • 1/4 cup 1% low-fat milk
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 6  slices whole-grain bread
  • 4 1/2 tablespoons hazelnut-chocolate spread (such as Nutella)
  • 1 cup thinly sliced banana (about 8 ounces)
  • 1 teaspoon veggie oil
  • 1 teaspoon butter
  • 1 1/2 teaspoons powdered sugar

Preparation

  1. Combine first 5 ingredients in a shallow dish.
  2. Spread each of 3 bread slices with 1 1/2 tablespoons hazelnut-chocolate spread; arrange 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.
  3. Heat oil and butter in a large nonstick skillet over medium-high heat. Working with 1 sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 triangles. Sprinkle evenly with powdered sugar.

baked eggs with cheddar and potatoes

6 Feb

 

today included a trip to trader joes – and during that trip i bought a bag of red-skinned potatoes.   most days i don’t have a plan for dinner — might have a general idea – but today my thoughts ranged from shrimp to pasta  to gnocchi to nothing 🙂  i subscribe to a ton of cooking blogs and came across a recipe that looked interesting.. after emailing the husband to find out if he was ok with it for dinner and he was… this came out really good — next time i’ll definitely add bacon and some bell peppers…   i did overcook the eggs a bit – but it was still good!  sorry no picture — it looked like a big pile of slop on the plate 🙂 and i didnt think to take a picture in the skillet! sorry

 

Baked Eggs with Cheddar and Potatoes

adapted from foodnetwork

Ingredients

  • 3 tablespoons butter
  • 1 1/2 pounds red-skinned potatoes, diced
  • 1 onion diced
  • 2 large cloves garlic, minced
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 4 large eggs
  • 1 cup extra-sharp cheddar, shredded (about 4 ounces)

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and onions and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the garlic, salt, and pepper, and remove from the heat.

Push the potatoes aside to make 2 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.