Vanilla Almond Granola

I'm on a granola kick and I just can't quit. Granola may just be one of the most overpriced things at the grocery store and lately, I started making it myself. It couldn't be easier and the options and mix-ins are endless. I experimented with a few recipes and ultimately came up with my own concoction that has become a favorite in our house. I love it sprinkled on berries for a snack or on top of a bowl of green yogurt. My kids also eat it by the handful and LOVE it. For another treat, warm up some apple slices on the stove with a little cinnamon and top with the granola and some coconut cream...BRB I think I'm going to do that now! 

Give your breakfast bowl a makeover with this healthy granola recipe. The key here is to let the granola sit and cool completely once it comes out of the oven- don't mix it or move it- just let it be. This allows it to "set". This recipe is as easily halved as it is doubled. One batch makes a bunch. The other best part is that you can totally make this your own. Add cacao nibs, mini chocolate chips, dried fruit, honey instead of the maple syrup- whatever your little hearts desire. It's simple and delicious. 

Oats + almonds + coconut + chia seeds + cinnamon + maple syrup + coconut oil + vanilla + almond extract = Never buying granola from the grocery store again.

Almond Coconut Granola

4 cups old fashioned gluten free oats
1 cup slivered almonds
1/3 cup chia seeds
1 Tbsp. ground cinnamon (I add a little more because cinnamon is my fave)
1 tsp. salt
1/2 cup melted coconut oil (you can also use olive oil but I have done both and like coconut the best)
1/3 cup maple syrup or honey
3/4 cup shredded unsweetened coconut
1 tsp. vanilla extract
1 tsp. almond extract

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, mix together the oats, almonds, chia seeds, cinnamon and salt. 

In another mixing bowl, mix together the oil, maple syrup and almond and vanilla extracts. 

Pour the liquid mixture into the oats mixture and mix until combined. Spread it all out evenly on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through. 

Transfer baking sheet to a wire baking rack and cool approximately two hours without touching. 

Stir in any fruit or other mix ins and store in an airtight container! Mason jars work perfectly for this. 

Cranberry + Cinnamon Brie en Croute

This has been the holiday season of baked brie! I made this for Thanksgiving, two Christmas parties and on Christmas day. It has become a cocktail hour favorite for our family holidays because it is just so unbelievably GOOD. A simple wheel or wedge of brie gets dressed up with sweet, sugary cranberries and wrapped up in puff pastry. I have made this with both a wheel and a wedge and I have to say, I prefer the end result of the wedge- it's much meltier. 

Cranberries, brown sugar and cinnamon are my fillers of choice, but you can branch out in any direction you like! Fig preserves would be delicious and I have also had this with an apricot and walnut topper, too. I served my baked brie with french bread crostini and honeycrisp apple slices. The apple slices were the best!

If you are looking for something to add to your New Year's celebrations tonight or tomorrow, I promise this will be a favorite. 

Happy New Year's Eve to all!

Cranberry + Cinnamon Brie en Croute

1 wedge of brie

1 sheet puff pastry

1/2 cup dried cranberries

1 Tbsp. butter, melted

1/4 cup brown sugar

1 Tbsp. cinnamon

1 egg, lightly beaten

Defrost puff pastry for 15-20 minutes and unfold. 

Preheat oven to 350 degrees.

On a baking sheet, lay puff pastry flat. Place brie on top of puff pastry. 

In a small bowl, mix cranberries, butter, brown sugar and cinnamon. Spoon cranberry mixture on top of brie. Fold puff pastry over the wedge, making sure there are no holes or air pockets. Brush with egg wash.

Bake for 25-30 minutes, or until pastry is browned, puffed and brie is nicely melted.

Sweets on Sunday Morning

We woke up to dark skies and torrential downpours, and when our stomachs began to make strange hungry noises, I decided our cozy morning needed something kicked up a few notches past just bacon and eggs. And since healthy eating deserves rewards every now and then, something baked and fluffy was in order and with frosting was enough to tip me over the edge. Cinnamon rolls seemed too labor some and just plain biscuits weren't going to do the trick. I quickly typed cinnamon biscuits into Google and the treat below was on our breakfast plates in no time! Healthy? Not at all. Delicious? We went back for seconds. And thirds. And ladies, if you want fourths...hide these from your husbands!

Glazed Cinnamon Biscuits

recipe from AllRecipes.com

2 cups all purpose flour

4 teaspoons baking powder

1/2 tsp. salt

6 Tbsp. butter, divided

3/4 cup milk

1/4 cup sugar

1 tsp. ground cinnamon (I added more)

Glaze:

1 cup powdered sugar

1 Tbsp. butter, melted

5 tsp. milk

1/8 tsp. vanilla extract

In a large bowl, combine all dry ingredients. Cut in 4 tablespoons of butter until the mixture turns into coarse crumbs. Stir in milk until moistened and doughy. Knead 8-10 times on a lightly floured surface. Roll into an 8x11" rectangle, leaving it about 1/2" thick. Melt remaining butter and brush over the surface of the dough. Sprinkle with sugar and cinnamon, then roll up like a jelly roll, starting from the long edge. Cut into 10-12 equal pieces and place in a greased 8 in. square baking pan. Brush with remaining butter. Bake at 450 degrees for 18-20 minutes, or until golden brown. Combine glaze ingredients and spread over warm biscuits.