gluten free cinnamon chex bars

I was so excited when I found out that Kraft Jet-Puffed marshmallows are gluten free!

(It's the little things, right??)

Marshmallows are one of Bjørn’s favorite treats ever (oddly enough he has always called them “booah’s”, which is the same name Haakon has for his beloved blankie!).

The rest of us love rice krispies treats, so I knew they would be an essential part of our gluten-free happiness around here!

Chex cereals are all (except Wheat and Bran, of course!) gluten free and the cinnamon flavor is so good (I think it tastes like cinnamon toast crunch, only crispier and better!)… so they were the obvious solution to our Rice Krispies dilemna.

(Yes, I know that they make Gluten Free Rice Krispies, but I have yet to see them in any of our stores and I look all the time!)

I can’t wait to try this with all the different Chex flavors (chocoalte anyone??) and someday with the GF Rice Krispies if I can ever find them!

Now, obviously these are just as great for gluten-eaters...  They don't have any tricky ingredients and they taste amazing no matter what your reasons for making them.

I just love that they are gluten free for my gf-for-now boy!  :o)

Gluten Free Cinnamon Chex Bars Recipe

Ingredients:
2 tablespoons butter
20 large Kraft Jet-Puffed marshmallows
4 cups Cinnamon Chex cereal (or any gf Chex flavor!)

Directions:
Butter an 8” or 9” square pan.

Melt the butter in a medium pot over medium heat. Stir in the marshmallows to coat and cook, stirring often, until melted and smooth.

Remove from the heat and stir in the cereal until well coated.

Press the mixture gently into the greased pan. (Get your hands damp with cold water to keep the bars from sticking as you press them down!).

Let them cool for a few minutes before cutting. Store in an airtight container for best results!

(This recipe can easily be doubled… Tip: 40 large marshmallows equals one 10oz bag!... I just find that we will eat however many of these I make, so I try to help us all out ahead of time unless we are having company!)

pasta with browned butter and parmesan

We're back, We're back, We're BACK!!!

That was a great vacation, but driving over 3,000 miles with 5 people in a little Prius is not exactly relaxing and we are so glad to be home in our own beds (and kitchen!) again!

As much as I wanted to crawl straight into my bed when we got home yesterday, I had kiddos to feed and clean, and laundry and unpacking to do.

At least the feeding part was painless, since I went for one of our favorite standbys...

This meal is one of our ultimate comfort foods.  Noodles of any shape or size tossed in a delicious, toasty browned butter sauce with lots of freshly grated parmesan cheese.

(Sometimes with toasted pine nuts and fresh basil for the adults!)

I used to always just stir a pat of butter into the kiddos' noodles, but this browned butter treat is much more decadent with hardly any more work, and I get just as excited about having it for dinner as my kids do!

Try this next time you are cooking for a picky crowd, or just want to throw something super simple together for dinner.  You may never go back to plain buttered noodles again!

Pasta with Browned Butter and Parmesan Recipe
serves 4-8, depending on appetites!

Ingredients:
1 pound pasta
1/2 cup butter
freshly grated parmesan cheese
salt & pepper, to taste

Directions:
Cook the pasta according to package directions.

While the pasta is cooking, melt the butter in a medium skillet (light colored works best here so you can see the color of the butter easier, but it's not necessary!) over medium heat.

Let the butter continue to cook, stirring or swirling occasionally and watching closely until it is filled with golden brown bits and smells toasty and fragrant.  Pull the pan off the heat before it burns!

Drain the pasta and return it to the pot.  Pour the browned butter over the noodles, dump in a generous amount of freshly grated parmesan and season with salt and pepper, to taste.

Serve immediately with a bit more parmesan sprinkled on top!

healthier no bake cookie bars

There is just something about No-Bake Cookies that makes me incredibly happy.

Maybe it is the amount of (or should I say lack of) work involved...  or the fact that I don't even have to turn my oven on...  or simply how amazing they taste with a cold glass of milk?!

Whatever it is, I think I just fell in love with them a little bit more.

This recipe is a much healthier, guilt-free, and if you can believe it - even easier - version of these sweet, luscious little treats!

How are they easier?  No boiling, and you don't even have to scoop them into cookies!  Just pour the warm batter into a greased pan and let it chill.  So easy!!

How are they healthier??  Well, this recipe takes out a lot of the refined sugar in traditional no-bakes.  Besides the peanut butter, chocolate chips and the sweetened coconut (which you could of course replace with unsweetened!) the majority of the sweetener is raw honey.  And the butter has been replaced with virgin coconut oil, which makes these much more heart-healthy!

And you know what else?  They taste amazing!  My husband said "they taste just like the other ones!"...  which is pretty high complement from someone who doesn't usually like when I 'healthify' one of his favorite treats!  :o)

Healthier No Bake Cookie Bars Recipe
adapted from New Nostalgia

Ingredients:
1 cup creamy peanut butter
2/3 cup raw honey
1/3 cup unrefined virgin coconut oil
1 1/4 cups chocolate chips or chopped dark chocolate
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
1 cup sweetened flaked coconut

Directions:
Line a 9x13" pan with foil or parchment and grease generously.

In a medium saucepan, melt the peanut butter, honey and coconut oil over medium heat, stirring occasionally.

Stir in the chocolate chips until melted and then remove from the heat and stir in the vanilla, oats and coconut.

Spread this mixture evenly into the prepared pan, cover and chill in the fridge until set, at least one hour.

These bars do get soft fairly quickly at room temperature, so store them in Tupperware in the fridge or freezer!

coconut peanut butter blossoms

We've all had, or at least heard of, classic peanut butter blossoms.  Those peanut buttery, rolled in sugar, pressed with a Hershey's Kiss cookies that are just too cute not to eat.

I have always loved them, but just couldn't help thinking there had to be a way to make them a little more...  grownup, you know?

So, I substituted part of the butter for virgin coconut oil, adding a bunch of healthy fats and I left out the sugar that they are rolled in.

Do they really need the extra sweetness?  Absolutely not!  And, they are even quicker to throw together when you omit that step!

Try these out next time you want to spoil your kids or re-live your childhood!

Coconut Peanut Butter Blossoms Recipe
adapted from Betty Crocker
makes approximately 6 dozen cookies

Ingredients:
1/2 cup butter, softened
1/2 cup virgin coconut oil
1 cup creamy peanut butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
75, or so, Hershey's Kisses, unwrapped

Directions:
Preheat the oven to 375ºF.

In a large mixer bowl, cream together the butter, oil, peanut butter and sugars until light and fluffy.

Beat in the eggs until smooth.  In a separate bowl, whisk together the flour, baking soda, baking powder and salt and then add to the peanut butter mixture until just smooth and combined.

Using a small (1") scoop, scoop the cookie dough onto parchment-lined baking sheets - making sure to leave room for the cookies to spread a bit.

Bake for 8-10 minutes, until the edges are lightly golden brown.

Immediately press a Hershey's Kiss gently into the center of each warm cookie and then allow the cookies to cool completely before storing in an airtight container.

easy cashew chicken with coconut rice

Thai or Chinese food (let's just call it Homemade Takeout!) - like this spicy & sweet Cashew Chicken with Coconut Rice - is one of those things that usually just intimidates me too much to make at home.  

Homemade takeout seems so complicated, but really it's not.

Yes, the dishes usually have a lot of ingredients as far as the sauce/flavorings go, but once you've got a stocked pantry...  they are incredibly simple to throw together!

I think I get a bit more adventurous with my cooking and baking when I am pregnant.  Something about carrying a little life inside of me makes me feel very powerful and capable.

And so I do things that I normally wouldn't do...  like make homemade takeout, bagels and all sorts of homemade breads.

This cashew chicken was a spur of the moment craving-fix for me, and I am so glad I wasn't too intimidated to try!  It turned out so good, I know I will be making it often!!

(Oh, and yes, I am aware that there are no bell peppers in the picture above...  I was out of them!  But I promise you they will make the dish even better!  I doubt I would make this without them again!!)

Cashew Chicken with Coconut Rice Recipe
adapted from She Wears Many Hats
makes 4-5 large servings

Ingredients:

for the rice:

1 cup coconut milk

1 1/2 cups water

1 teaspoon salt

2 teaspoons sugar

1 cup jasmine rice

for the chicken:
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 teaspoons sesame oil
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 cup + 2 teaspoons soy sauce, divided (1/4 cup + 2 teaspoons)
4-5 tablespoons oil (I use vegetable oil)
4-5 large skinless, boneless chicken breasts, diced (about 2 lb)
1 large onion, chopped into good-sized bites
1 large bell pepper, chopped
3-4 cloves garlic, minced
1/2 cup cashews, coarsely chopped
1/4 cup fresh chopped basil

Directions:
For the rice: 
In a medium pot, bring the coconut milk, water, salt & sugar to a boil.  Add in the rice, stirring well, reduce the heat to low, cover and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.

Remove from the heat and let sit, without stirring, for 10 minutes.

For the chicken:
In a small bowl, combine the vinegar, brown sugar, sesame oil, cayenne, ginger and 1/4 cup soy sauce, whisking to blend and dissolve the brown sugar;  Set aside.

In a large pan or wok, heat the oil over medium-high heat until quite hot.  Brown the chicken (in 2 batches if necessary!) and then remove to a plate while you continue.

Toss the onions and peppers into the oil along with the remaining 2 teaspoons soy sauce and cook - stirring occasionally - until they start to brown and soften.  Toss in the garlic and sauté for a few seconds.

Return the chicken to the pan, along with the sauce and the cashews.  Reduce the heat to medium-low, stir and simmer for 10 minutes or so...  until the sauce has reduced a bit and everything is heated and cooked through.

To serve:
Fill a bowl with rice, top with a generous amount of the chicken & veggies and then top with a good sprinkle of basil.  Enjoy!

roasted chickpeas... or homemade corn nuts!

This delicious, healthy snack tastes like a cross between popcorn and corn nuts.  More like popcorn when it's warm and Corn Nuts when it cools off.  Either way, it's addicting!

But the best part ...  this roasted salty snack - that tastes sinful - is actually good for you!

Chickpeas (also known as Garbanzo Beans, they are one and the same!) are roasted in the oven with olive oil and then tossed with salt and seasonings.

And they turn out crunchy, flavorful and satisfying...  Even my 1 year old couldn't stay away from them!

Try these next time you are needing a salty-snack fix, but want to still eat healthy.  I know I will be making these often!

(Thanks for introducing these to me, Krysta!  They are definitely a new favorite!!)

Roasted Chickpeas (a.k.a. Homemade Corn Nuts!) Recipe
adapted from Steamy Kitchen

Ingredients:
2 cans (15oz each) chickpeas/garbanzo beans, drained and rinsed well
3-4 tablespoons olive oil
salt & pepper
Johnny's seasoning

Directions:
Preheat the oven to 400ºF.  Dump the chickpeas out onto a rimmed baking sheet and pat them mostly dry with a paper towel, discarding any loose skins that come off as you are patting.

Pour the olive oil over the beans and toss them well with your hands to coat.  Spread them out on the baking sheet so they are in a single layer and place in the oven to roast for 30-40 minutes, until they are nice and golden brown.  (You want a crunchy bean here!)

Immediately toss with seasonings, to taste.  You can use whatever you'd like...  I especially love the flavor of Johnny's and extra salt.  Change it up every time if you'd like!  Try something new!!

coconut almond (or Almond Joy!) granola

Coconut Almond if you're feeling healthy...  Almond Joy if you're not!  :o)

This granola is chockfull of good-for-you stuff.  Raw coconut oil, raw honey, oats, almonds...  and then a little hint of chocolate, if you'd like, for the Almond Joy lovers in the world!

I usually only add chocolate chips to part of the batch after it's cooled for snacking on by the handful.  The rest I leave plain for eating with milk or yogurt and fruit!

Oh and if you are a close friend or family member...  this granola (without the chocolate chips, of course!) tastes a whole lot like Grandpa Cookies!  Ahhh...  comfort food.

Coconut Almond (or Almond Joy) Granola Recipe
adapted from He Sows, She Sews
makes about 4 cups of granola...  this recipe can be easily doubled!

Ingredients:
3 cups old-fashioned rolled oats
1/2 cup chopped or sliced almonds
1/2 cup flaked coconut, sweetened or unsweetened
1/4 cup melted virgin coconut oil
1/4 cup honey (preferably raw)
2 1/2 tablespoons water
1 teaspoon pure vanilla extract
1/2 teaspoon salt, to taste (I like a bit more added on after baking!)
1/2-1 cup mini chocolate chips, optional

Directions:
Preheat the oven to 350ºF.

In a large bowl, combine the oats, almonds & coconut...  stirring to mix well.

In a small bowl, whisk together the remaining ingredients, except for the chocolate chips.  Pour the wet ingredients over the dry ingredients, mixing well to coat.

Spread the granola onto a large rimmed baking sheet and bake for 20-30 minutes, stirring after 10 minutes and then every 5 minutes after that, until the granola is perfectly golden brown...  watching it closely at the end and being careful not to let it burn!

Let cool completely before adding chocolate chips, if you are going to, and storing in an airtight container.

vanilla snow ice cream

We have snow!  We have snow!!

Finally we have enough snow to make snow ice cream!

I have been waiting for this day all winter long...

See, you need a good several inches of snow dumping down in order to make this stuff.  And we rarely get even one day of that out here in the northwest...  but it's finally here!

Please don't scrape off enough out of the tiny dusting on your porch if you aren't in the midst of "Snowmaggedon" like we are.  That would be kind of gross.

And please stay away from yellow snow.  Thank you!

Vanilla Snow Ice Cream Recipe
adapted from Paula Deen

Ingredients:
8 cups fresh snow
1 1/2 cups sweetened condensed milk (most of one can)
1 1/2 teaspoons pure vanilla extract

Directions:
Fill a large bowl with the fresh snow (lightly, don't pack it down!).  Pour the sweetened condensed milk and vanilla over and stir quickly and lightly to combine.

Serve immediately...  with chocolate sauce, of course!

my favorite red wine risotto... baked!

I have been making this Red Wine Risotto with Peas for years...  using the classic, stirring constantly, for-what-seems-like-hours-and-isn't-even-possible-with-needy-little-kiddos-around at the stove method.

I knew there had to be an easier way, and after months of figuring, I've finally put the pieces together the way I want them!

I will still do this the old-fashioned way every once in a while, I'm sure...  because sometimes I make risotto just because I want to stand at the stove and stir something!  And because this baked version is not quite as creamy as traditional stovetop risotto.  But it sure is close and it sure is good!

When I'm really just craving the comfort, without so much tedious work, I will definitely be making my risotto this way from now on!!

Baked Red Wine Risotto with Peas & Parmesan Recipe

Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1/2 large onion, chopped (about 1 cup)
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup red wine
4 cups chicken stock
1 cup frozen peas
1 cup freshly grated parmesan cheese
salt & pepper, to taste
2 tablespoons chopped fresh parsley

Directions:
Preheat the oven to 400ºF.  Set aside the 1 cup frozen peas aside on the counter top to defrost.

Heat the butter and olive oil in a medium dutch-oven on the stovetop over medium heat.  Sauté the onions in the butter/oil for 5-10 minutes, until soft and translucent.  Stir in the garlic for a few seconds.

Dump in the uncooked rice and stir, toasting for a few minutes until just starting to get lightly golden brown on the edges.  Stir in the wine and cook until all the liquid is gone.

Pour in the chicken stock, cover tightly, and place in the oven for 20 minutes, or until the liquid is just absorbed and the rice is tender.

Stir in the peas and most of the parmesan until just melted.  Serve with fresh chopped parsley and a bit more parmesan on the top!

(And in case you're wondering...  risotto heats up wonderfully for leftovers!  Just package into small containers and microwave or heat gently on the stovetop, adding a tiny bit more broth if it gets too thick!)

cookie dough no-bake energy bites

What??  These cookie dough bites are good for you?!  (Shhh...  Don't tell your kids!)

Full of natural ingredients...  these little no-bake bites are a great treat packed full of healthy energy.

Of course, I offered them to Bjørn as "cookie dough" (That's what they taste like!!) so he would try one...  he doesn't need to know any better and he loved them!

These yummy little bites were a huge hit in this house...  with me, a few friends, and both of the big kids.  We finished off the whole batch in about an hour of snacking!

(I love the extra coconut kick and healthy fats from the coconut oil, but if you don't have any - feel free to use more honey instead!)

Cookie Dough No-Bake Energy Bites Recipe

adapted from smashed peas and carrots

Ingredients:

1 cup old-fashioned rolled oats

1 cup sweetened or unsweetened flaked coconut

1/2 cup ground almonds, ground flaxseed, or wheat germ

1/2 cup mini chocolate chips

1/2 cup creamy peanut butter

1/4 cup raw honey

1/4 cup coconut oil

1 teaspoon pure vanilla extract

Directions:

In a large bowl, mix all the ingredients together until well combined.  You may want to use your [clean] hands for this...  it's much easier!! 

Once completely combined, roll the dough into small balls and place on a parchment or wax-paper lined baking sheet.  Chill in the fridge or freezer until completely set before serving... at least an hour. 

Store in tupperware in the fridge or freezer!

apple crisp yogurt parfaits

After making my vanilla chai spiced granola the other day, I couldn't stop thinking about making some yummy fall treats with it.

The beautiful fragrant spices in the granola remind me so much of apple crisp that I decided to combine them into breakfast.

(Not that I don't just eat apple crisp for breakfast if I have it...  because I do!)

This parfait is perfect with homemade applesauce...  but you can also use finely chopped fresh apples tossed with brown sugar if you don't have any applesauce on hand!

Apple Crisp Yogurt Parfaits

Ingredients:
1/4 cup homemade chunky apple sauce
1/8 teaspoon cinnamon
1/2 cup plain or vanilla yogurt
1/2 cup chai-spiced granola

Directions:
Layer the ingredients in order in a small dish.

This makes one serving.  Adjust accordingly!

vanilla chai-spiced granola

All the wonderful flavors of chai spice in a comforting granola form...  absolutely perfect sprinkled over a bowl of yogurt, or snacked on by the handful!

I finally recovered enough from the great pumpkin granola debacle of last month to attempt to make some more.

I was not, however, ready to attempt another pumpkin granola yet.  Bad memories and all...

So I switched from pumpkin to one of my other favorite fall treats.  Chai!

And boy am I glad I did!!  This simple cardamom-vanilla chai granola is perfect for this cold fall weather we're having!

Vanilla Chai-Spiced Granola Recipe

adapted from Together Table and Bon Appétit

Ingredients:

5 cups old-fashioned rolled oats

1/2 cup firmly packed brown sugar

1/2 teaspoon salt

1 tablespoon cardamom

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon freshly ground black pepper

pinch of ground cloves

1/3 cup vegetable oil

1/4 cup honey

3 tablespoons sugar 

1 tablespoon pure vanilla extract

Directions:

Preheat the oven to 300ºF.  Line a rimmed baking sheet with foil and lightly spray or grease the foil.

In a large bowl, stir together the oats, brown sugar, salt & spices.  

In a small saucepan combine the oil, honey & sugar and heat over medium heat, stirring often, until melted and smooth.

Pour the warm honey mixture over the oats mixture and combine well, using your hands to really get every bit of oats coated.  

Spread the mixture out on the greased baking sheet and bake for 45 minutes to 1 hour, stirring every 10 minutes for loose granola and every 20 minutes for bigger clumps, until the granola is golden brown and dry.

Cool completely and then store in tupperware in the cupboard for up to 2 weeks if it lasts that long!

little stars with peas & parmesan [new favorites challenge]

This is a very simple recipe, but sometimes - especially in a house full of kiddos - simple is just what we need.

(My boys loved this meal, especially Haakon... who just couldn't seem to get enough!)

For this week's New Favorite Challenge cookbook (we're on week 6, if you're keeping track!), I chose "Everyday Pasta" by Giada DeLaurentiis.

I love Giada.  Back when I had access to the Food Network, I watched her all the time.  I own most of her cookbooks, and I have even met her in person!

(She is absolutely adorable, by the way...  as if you didn't know that already!)

These adorable little star-shaped noodles are called Stelline, and they are perfect for little eaters...  especially little eaters that love Dora as much as mine does!

I added peas because Haakon loves them.  Bjørn, of course, wouldn't touch his bowl with a 10-foot pole.

He's picky.  There were lots of tears.

And no, he didn't get a bowl without peas.  He may be stubborn, but I'm pretty sure I'm more stubborn!

Little Stars with Peas & Parmesan Recipe
adapted from Everyday Pasta

Ingredients:
1 cup (6oz) stelline (star-shaped pasta) or other small pasta
1 cup frozen peas, defrosted
4 tablespoons freshly grated parmesan cheese
2 tablespoons butter, softened
salt, to taste

Directions:
Cook the pasta according to package directions.  Just before draining, stir in the peas and let them warm up for a few seconds.  Drain well.

Return the pasta & peas to the now-empty pot and toss in 2 tablespoons of the parmesan cheese.  Stir to coat and melt the cheese.

Add the butter and remaining parmesan cheese, stirring again to coat.  Add salt to taste and serve!

mini corndog muffins

We all know that we can never really improve on a state fair corndog, but this sure is a good substitute! (And a whole lot better than the bake-at-home ones we buy at Costco!)

I saw a version of these muffins a few days ago and was instantly intrigued.  Then the husband emailed me a picture of these same corndog muffins and said "you should make something like this!"...  I guess that was a sign I should get down to it!

My house-full of boys love corn dogs... (Oh, who am I kidding?  I love corndogs!) so I just knew these would be a hit!

Mini Corndog Muffins Recipe
adapted from Lick The Bowl Good

Ingredients:
2 boxes Jiffy cornbread mix
2 large eggs
2/3 cup milk
6-7 hotdogs, cut into 1/2" pieces
1/2 cup, or so, grated cheddar cheese

Directions:
Preheat the oven to 400ºF.  Grease a mini-muffin pan.

In a large bowl, stir together the cornbread mix, eggs & milk until just combined.  The mixture will still be lumpy.  Stir in the hotdog pieces until just combined.

Fill the muffin-tins about 3/4 full and top with a pinch of grated cheese.  (You may have a bit of the mixture left over.  I made one tiny loaf pan-full with my leftovers.)

Bake for 15-20 minutes, until the muffins are lightly golden brown.  Let them cool a few minutes and then serve with your favorite corndog condiments!

baked pumpkin pecan oatmeal with maple cream

Hearty oats and pecans with the cozy flavors of pumpkin and spices, drowned in a beautiful maple cream sauce...  it doesn't get more fall-ish and cozy than this baked oatmeal!

This is a great dish to feed your family on a cold autumn morning.  It is easily prepped the night before with just a few quick touches in the morning, making this a perfect lazy morning breakfast!

Please don't skip the maple sauce (I know you were thinking about it!)...  it really does take this dish over the top!

Oh, and the best part?  Even my picky 2 year old and 10 month old loved this oatmeal!!

Baked Pumpkin Pecan Oatmeal with Maple Cream Recipe
adapted from Inside NanaBread's Head

Ingredients:
4 cups old-fashioned rolled oats
1 cup chopped pecans
1 1/3 cup firmly packed brown sugar
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
4 large eggs, lightly beaten
2 1/2 cups milk
1 1/2 cup pumpkin purée
2 teaspoons pure vanilla extract
1/4 cup (4 tablespoons) melted butter
2 cups heavy cream
1 cup pure maple syrup

Directions:
Preheat the oven to 350ºF.  Butter a 9x13" baking dish.

In a large bowl, stir together the oats & pecans with the brown sugar, baking powder, pumpkin pie spice and cinnamon;  Set aside.

In a medium bowl, whisk together the eggs, milk, pumpkin, vanilla & butter until well mixed.

(If you want to do this the night before (like I do!), stop at this point and put the wet ingredient mixture into the fridge.  In the morning continue:)

Stir the wet mixture into the dry mixture until combined.  Pour into the greased baking dish and bake for 30-40 minutes, until the top is golden and the center is just set (no longer jiggly).

While the oatmeal is cooling a bit, heat the cream and maple syrup in a small pot until barely simmering, whisking often.  Remove from the heat.

Dish up your oatmeal into bowls and serve with the maple cream sauce poured over the top!!

(This makes alot!  If you want to cut this recipe in half for just a few people and bake it in an 8" square dish, you can!)

easy pepperoni pizza puffs

I have been pinning this recipe for months now.  (You know how you pin something and then a few days later you pin it again, forgetting that you pinned it already?  Oh, that's just me?!?)

I finally decided it was time, and I am so glad I did!

All the perfection of pepperoni pizza, in a cute fluffy little bite.  How could this not be great?!

Easy Pepperoni Pizza Puffs Recipe
adapted from Everyday with Rachel Ray

Ingredients:
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 tablespoon dried oregano
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2-1 teaspoon crushed red pepper flakes
1 1/2 cups milk
2 large eggs, lightly beaten
2 cups shredded mozzarella
1/2 cup grated parmesan
3 cups chopped pepperoni
pizza sauce & ranch dressing for dipping

Directions:
Preheat the oven to 375ºF.  Grease 2 24-cup mini-muffin pans.

In a large bowl, whisk together the flour, baking powder, and spices.  Whisk in the milk and eggs until combined.

Stir in the cheeses and pepperoni and let sit for 10 minutes.

Divide the batter equally into the muffin tins, filling each about 3/4 full.  Bake for 20-25 minutes, until they are puffed and golden.

These puffs freeze and reheat wonderfully!  Freeze them in a single layer on a baking sheet until frozen.   Transfer to a freezer-safe ziploc bag and store in the freezer.  To reheat:  Place on a cookie sheet and bake in a preheated 350ºF oven for 8-10 minutes, until heated through.

Serve with warm pizza sauce and/or ranch dressing for dipping!

a flop... because I'm not perfect!

a.k.a. Pumpkin Pecan Praline Granola... That Didn't Turn Out!

I was so excited about this granola!  I loved loved loved the flavors, and imagined myself eating handful after handful of pumpkin-y goodness.

But then I took it out of the oven...

The flavor was exactly as I dreamed it would be!  Full and rich and spicy and oh so good!  

But the texture...  ugh.  Chewy. But not in a good way.  Dense and heavy and just plain frustrating.  

It was not a total loss, of course.  I will still stir it into yogurt, or maybe even stir it into my slow cooker steel-cut oatmeal before cooking it at night.  But I am mourning the loss of my dream!

Can you help?  Are you a granola-making-afficionado with tips for me??  I know that this is a low-fat recipe, and maybe that's just the problem right there....  But maybe it's something else?

Here's the recipe...  look at it and see if you can help me figure out where I went wrong!

Low-Fat Pumpkin Pecan Praline Granola Recipe
adapted from two peas & their pod

Ingredients:
5 cups old-fashioned rolled oats
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup firmly packed brown sugar
1/2 cup pumpkin purée
1/4 cup apple sauce
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1 cup coarsely chopped or whole pecans

Directions:
Preheat the oven to 325ºF.  Line a baking sheet with parchment paper or foil.

In a large bowl, stir together the oats, spices & pecans.  In a medium bowl, whisk together the rest of the ingredients.

Pour the wet ingredients over the dry ingredients and stir well to combine.

Spread on the lined baking sheet and bake for 45-60 minutes until nice and toasty and golden brown, stirring every 10 minutes if you like looser granola, or stirring once or twice if you like bigger chunks of granola.

Cool completely before storing in tupperware!

slow cooker steel-cut oatmeal

My aunt and uncle brought us a package of steel-cut oats, and it has been staring at me for several months...  every single time I open the cupboard.  (Thank you Uncle Gary & Aunt Marilyn!)  :o)

I love steel-cut oats, and have made them before, but I just don't love the time it takes to make them.  Start them in the morning and by the time they're done, you've already eaten 3 snacks and are almost ready for lunch!  (What?  You don't wake up as hungry as I do??)

Anyways...  this recipe perfectly solves that time problem!  No fuss, no waiting (well, waiting while you sleep, but that just doesn't count!) and you have a beautiful bowl of filling, delicious oatmeal waiting for you when you wake up!

(Not to mention the wonderful smell your house is filled with!  Let me just tell you, it's an amazing way to wake up in the morning.  Take it one step further and set your coffee maker on auto and you've got a perfect morning all waiting for you!)

We like to eat ours topped with a bit more brown sugar and some milk or cream.   Or my favorite - stir in some frozen berries and they will both thaw quickly in the hot oatmeal and cool down the oatmeal enough to eat without burning your mouth!

And in case you were wondering...  my ohsopicky 2 year old loved this breakfast!  And my justlearningtoeat 6 month old enjoyed a few little tastes as well!  Oh, and our opinionatedarticulate 9 year old thought it was ok, but he "needs to get used to the texture of steel-cut oats."  :o)

And husband, if you are reading this...  I plan on throwing this into the crockpot at least once or twice a week, if not every single day!  ;o)

Slow Cooker Steel-Cut Oatmeal Recipe
adapted from The Hill Country Cook

Ingredients:
1 1/2 cups steel-cut oats
6 cups water
3/4 cup milk
3/4 cup firmly packed brown sugar
2 teaspoons pure vanilla extract
1 tablespoon cinnamon
2 tablespoons butter

Directions:
Stir everything together in your slow cooker.  Turn on low and cook for 8 or so hours (while you sleep!).

When it's done in the morning, it will still look funny (the cinnamon floats on the top and the water looks like it hasn't absorbed!) but give it a good stir and it will all come together perfectly!

You can store any leftovers in the fridge to heat up later!  (This amount makes enough for 4-5 big bowls of oatmeal.)