SMS: Cherry Almond Granola

I heart granola. Give it to me plain, in a bowl with some milk, or on top of my yogurt. I just can't get enough! I loved this granola since it was full of almonds, dried cherries, and golden raisins. It was SO good! It calls for a variety of grains, but I just went with this from Bob's Red Mill to avoid having to buy multiple items.
Thanks to Wendy of Pink Stripes for hosting this week. The recipe can be found at her blog.

Cinnamon Swirl Pancakes

Here's your cinnamon roll in pancake form! Okay, so it won't replace that yummy, gooey cinnamon roll, but it is a delicious pancake! Plus, how cute is the cinnamon swirl?

Have a great weekend!

Cinnamon Swirl Pancakes
Recipe from Erin of Naturally Ella

1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk
1 egg
1 tablespoon oil
2 tablespoons cinnamon

Icing:
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

In a medium bowl, combine all dry ingredients except for cinnamon. In a separate bowl, combine milk, eggs, and oil- whisk to combine and pour over dry ingredients. Begin to heat a griddle or skillet over medium heat.

Remove approximately 1/3 cup of batter and place in a separate bowl. Add in cinnamon and stir (you made need more or less cinnamon depending on the quality.) Place batter in a zip lock back and cut 1/4" tip off the bag.

Dip 1/4 cup of batter for each pancake. Right after scooping each pancake, take the zip lock back and squeeze a spiral into the pancake. Let pancake cook until small bubbles begin to form on the surface. Flip and continue to cook the pancake for 1-2 more minutes. Repeat with remaining batter.

Top with syrup or combine milk, powdered sugar, and vanilla in a bowl and create a simple icing for the pancakes.

Peanut Butter Crispy Bars

I know it is starting to seem like lately all I do is make desserts with the PB&Chocolate combo. While that may be true, this bar was actually made almost 2 months ago. *GASP* I know, I know. It happens. Recipes fall to the bottom of the draft folder and are forgotten.

I promise this was not forgotten because of taste. These were fantastic! A very grown-up rice krispie treat with a delicious peanut butter and chocolate filling and a chocolate topping. Yum, yum, and yum!


Peanut Butter Crispy Bars
Baked: New Frontiers in Baking

For the crispy crust:

1 ¾ cups crisped rice cereal
¼ cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted

For the milk chocolate peanut butter layer:

5 ounces good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter

For the chocolate icing:

3 ounces dark chocolate (60% to 72% cacao), coarsely chopped
½ teaspoon light corn syrup
4 tablespoons (1/2 stick) unsalted butter

Make the crispy crust:

Lightly spray a paper towel with nonstick spray and use it to rub the bottom and sides of an 8-inch square baking pan

Put the cereal in a large bowl and set aside.

Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until mixture reaches the soft ball stage, 235 degrees F.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides. Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:

In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.

Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan n the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing:

In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.

Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. and pour the mixture over the chilled milk chocolate peanut butter layer and spread into and even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

Breakfast Bruschetta

A few months ago Shelby from The Life and Loves of Grumpy's Honeybunch held a brunch recipe contest and this was one of the winners. When I first saw it knew that I would have to try it. For whatever reason it got lost among the plethora of recipes I have saved and I forgot about it.

I found it a week or so ago and decided it would be the perfect "breakfast for dinner" meal. While this would be great for actual breakfast, I thought it worked perfectly for dinner. Then again, anything with spinach is great for us. The kids love fresh spinach and so do Nathan and I. This was so delicious!

Try it soon... don't let it get lost in your recipe file like I did! :)

Breakfast Bruschetta

3 whole English Muffins, split
2 c. fresh Spinach, cleaned
1 small tomato, diced
1/3 c. fresh Sweet Red Pepper, diced
4 Green Onions, chopped
1 clove of Garlic, minced
2-3 slices of bacon, crispy fried
3 eggs, scrambled
1 TBL EVOO, (Extra Virgin Olive Oil)
1 c shredded Mozzarella cheese or any white cheese
Salt and freshly ground Pepper
Tad of Hot Hungarian Paprika, Basil or Tarragon

1. Break up the Crispy Bacon into 1/2" pieces
2. In a skillet heat the oil. Add spinach, bacon, garlic, sweet pepper, tomato, onions, Paprika and Tarragon or Basil and saute until spinach is wilted. Remove spinach mixture and set aside.
3. In the same skillet, scramble the eggs until just fluffy. Set aside.

To assemble the Breakfast Bruschetta:

1. Line a baking sheet with parchment and place the split muffins on the sheet.
2. Put 2-3 TBL of Spinach mix on each English Muffin
3. Place 2 TBL of Scrambled Eggs on top of Spinach.
4. Sprinkle with shredded Mozzarella
5. Pop the baking sheet under the Broiler until the cheese is melted, about 1-2 minutes.

TWD & What's the Scoop?: Chocolate Ganache Ice Cream

Today we have a multi-purpose post. What's the Scoop? and TWD. This will be my final What's the Scoop? this summer. After 10 weeks of ice cream, we are ready for a break. Most of the ice cream recipes were scaled back to make a small pint, but still.... we need to stop for a bit!

This is a great ice cream to end with. It is chocolate ganache mixed in with a custard base. Definately one of the best chocolate ice creams I have ever had.

I have been on a chocolate and peanut butter kick lately and thought PB chips would be a great add in for this ice cream. Unfortunately, while it wasn't bad, it wasn't the perfect mix in. This is the PERFECT chocolate base for Rocky Road. The whole time I was eating it I was wishing I had mixed him marshmallows. Oh well... maybe next time!

Thanks to Katrina of Baking & Boys for hosting this week. The recipe can be found at her blog or you can buy Baking:From My Home to Yours because you will want all the recipes! :)