Posted in Recipes

PB&J Granola

Granola is a fun, versatile goody that’s easy to make at home. Great over yogurt, ice cream, and you can even use it to top baked goods with!

PB&J Granola: Makes About 2 Quarts

4 cups rolled oats

¼ cup oil

¼ cup honey

¼ cup jelly of choice

1 tbsp vanilla

½ tsp cinnamon

1 cup peanuts

⅔ cup raisins

While you’re getting everything together, preheat your oven to 350F.

  1. Mix together your oil, honey, jelly, cinnamon and vanilla in a small bowl until well combined.
  2. In a larger bowl or container, add your oats and peanuts.
  3. Add your oil mixture to the oats, mix it up until everything is even. The oats will absorb some of the liquid so it’ll take a little bit to mix, but that’s a-okay.
  4. Grab an unlined baking tray, pour everything out, then flatten it out into one even layer.
  5. Place into your oven for 30 minutes, stirring the oats every 10 minutes.
  6. On your last stir, add in your raisins and mix.
  7. Let this cool on the counter until it is room temp, and you can throw it in any container you’d like to store it in. (We store ours in a large glass jar.)
Posted in Recipes

Cinnamon Toast Crunch Cookies

We love experimenting with cookies. So many different things we can add to make a sweet, nostalgic treat!  Enjoy these sweet treats that I whipped up today.

Remember that if you ever decide to make one of our recipes, be sure to post a picture and tag us! Happy nomming!

Cinnamon Toast Crunch Cookies: Makes About 40

Preheat your oven to 375F.

3/4 cup white sugar

1/2 cup brown sugar

1 tsp kosher salt

1/2 cup unsalted butter, softened

1 egg

1 tsp vanilla

1/2 tsp ground cinnamon

1/2 tsp baking soda

1 1/4 cup all purpose flour

1 1/2 cups cinnamon toast crunch cereal, crushed into bits

1. Cream together your butter and sugars until fluffy.

2. Add in your vanilla and egg, and mix until combined.

3. Add your cinnamon, baking soda, salt, and flour. Mix until just combined.

4. Fold in your crushed cereal bits.

5. Onto an non-greased baking sheet (you’ll need 2 decent sized ones), scoop your dough into rounded tablespoon portions. (Or use a 1.5 tbsp ice cream scoop.)

6. Bake for 10 minutes, rotating your pan halfway through to promote even baking.

7. Allow the cookies to rest for 2-3 minutes on the pan before carefully moving to a cooling rack.

8. Allow to cool slightly, and enjoy!

I love mine traditionally with some almond milk or even sandwiching some ice cream!

Posted in Recipes

Honey Wheat Bread in the Bread Machine

Fresh bread is one of the best foods on the planet, but sometimes I don’t have the time to mix, proof, rest, proof, bake, rest again, so on and so forth. It was supposed to be my day off, and I already had to run around all over town. Today, my bread machine was a godsend. I threw my ingredients in after feeding the boys and the fuzzkid breakfast, ran my errands, went to my appointments, came home just in time for lunch, and my bread was already done and waiting for me in all of its carby glory.

Here’s my recipe for my Honey Wheat Bread Machine Bread. It might need to be tweaked a little bit depending on your bread maker.

Honey Wheat Bread in the Bread Machine: Makes a 2 Pound Loaf

4 tbsp butter, softened

1 cup milk

⅓ cup water

1-2 tsp honey

1 tsp kosher salt

3 cups all purpose flour

1 ½ cups whole wheat flour

2 tsp dry active yeast

In your bread maker, place all of your ingredients into the bowl in the order listed, with the butter going in first, and the dry active yeast being placed in last, being sure to put it on top of the flour. Set your machine to it’s basic cycle, on light or medium crust (we usually do light), on the 2 pound loaf setting. Then let it rip!

Enjoy sliced and toasted with some good old fashioned butter and jam. Make a sandwich! Make some croutons! Whatever your carb-loving little heart desires. Enjoy.

Posted in Recipes

Mustache Hot Cocoa

My kiddo B’s favorite part of winter is all of the hot cocoa! He loves to show off his cocoa mustache and wanted to share our cocoa recipe with you!

Mustache Hot Cocoa: Makes 2 Cups

2 cups milk of choice (we use almond milk)

1/4 cup brown sugar

1 tbsp cornstarch

3 tbsp baking cocoa powder

1 tsp vanilla

1 pinch of cinnamon (optional)

1/4 cup chocolate chips of choice (we use dark chocolate chips)

  1. In a small saucepan, add sugar and most of your milk, leaving about 1/2 cup in your measuring receptacle. Put over a medium low heat.
  2. Add your cornstarch, vanilla, cinnamon (if using), and cocoa powder to the remaining milk, and stir until thoroughly combined. It’ll look like the cocoa powder doesn’t want to mix, but be patient.
  3. Once your pot begins to simmer lightly, add your remaining milk mixture, and let simmer for about a minute.
  4. Add in your chocolate chips and turn off the heat leaving the pan on the burner. Stir constantly until your chips have completely melted.
  5. Pour into your favorite mug and top with your favorite cocoa toppings! We love marshmallows and candy canes on our cocoa here.
  6. Enjoy! B enjoys it all the time but mostly after coming in from playing in the snow.