Homemade Vanilla Scented Granola

This is a perfect granola base for creating your own customized granola blend by exchanging nuts, adding dried fruits, and different flavored chips. The aroma of the toasted oats and nuts will make you fall in love with this granola; the smell takes over the whole house and is amazing! This granola is a great treat for snacking on its own, adding to yogurt for crunch, and for layering in yogurt and fresh fruit parfaits.  

Vanilla-Scented Granola: (slightly adapted from epicurious)

• 4 cups old-fashioned oats
• 1 cup chopped nuts (whatever you prefer, I used walnuts because that is what I had on hand)
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 tablespoon sugar
• 4 teaspoons vanilla extract

Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray; set aside.

Mix first 5 ingredients in a large bowl. Combine oil, honey, and sugar in a small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Gather up some of the mixture in each hand, and make a fist. Repeat until all the oats are coated.

Pour onto prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to a rack; cool completely. (Can be made 2 weeks ahead. Store in an airtight container at room temperature.)

Buttermilk Banana & Strawberry Bread

I am currently obsessed with using buttermilk in baking. If a recipe ever called for buttermilk I would usually just substitute it by adding lemon juice to milk, but never again! This fantastic and extremely moist Cornmeal Buttermilk Cake with Chocolate Buttermilk Frosting (and just to inform you, this is seriously the BEST chocolate frosting I have ever tasted) from Evil Shenanigans definitely changed my mind.

Buttermilk just makes everything so moist and adds a unique and subtle flavor to whatever it is baked into. Since making that cake, I have made my family and I's favorite chocolate cake, (which I use as the base for any recipe that I make which involves chocolate cake) into like the best cake EVER (according to my family and I)! I just substituted buttermilk for regular milk and frosted it with the chocolate buttermilk frosting. I have also made these Blueberry Cornmeal Pancakes, which then leads me to this Buttermilk Banana Strawberry Bread. It is a fabulous quick bread recipe that is very moist, buttery, rich, and so delicious! It is perfect to eat plain, or you can smear it with butter, toast it and spread on jam, or eat it warm with some nutella or drizzled with honey.

Needless to say, I am in love with buttermilk and will be using buttermilk in my baking more and more!

Buttermilk Banana Strawberry Bread: (adapted from Two Peas and Their Pod)

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup mashed bananas (about 3 medium sized bananas)
• 4 tablespoons buttermilk
• 1/2 teaspoon vanilla paste or vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup diced strawberries, plus 2 whole srawberries thinly sliced for the top

Preheat oven to 350 degrees. Grease and flour 1 large loaf pan or 4 small loaf pans (I used 4 small loaf pans). You can also make banana muffins with this recipe, as well. Set pans aside.

In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

Add in the flour, baking powder, salt and soda. Mix until well combined. Gently fold in diced strawberries. Divide batter into greased and floured pans and top with thinly sliced strawberries. Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.

Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Cool completely on rack. Slice and serve once cooled.

Monkey Bread Muffins

Oh how I love monkey bread and oh how I love breakfast, I could eat it for any meal! So, monkey bread for breakfast equals perfection in my book! I decided to make them into cute little monkey muffins this time, perfect and adorable for individual servings. I first heard of monkey bread from Pillsbury, so I just adapted their recipe to suit my likings!

All you do is take a two cans of pillsbury buttermilk biscuits, cut them into quarters, roll them in melted butter, and then into a mixture of brown sugar and cinnamon, and then place into muffin tins, bake, and in no time you have a delicious treat to nibble on! While the muffins are baking all you need to do is whip up a powdered sugar glaze, which makes these soooo yummy!

These little monkey muffins are so fun and so tasty and are meant to be served warm so the biscuit pieces can be easily torn apart and eaten with your fingers! These little babies melt in your mouth and are deliciously sticky and gooey. While they are baking up, the butter and sugar melts together creating a caramelly glaze. They are sweet and cinnamony and the glaze is just a wonderful topping which melts into all the cracks of the muffins. Be sure to give these a try, they are very addicting and so easy to make!

Monkey Bread Muffins:

Muffins:

-2 cans Pillsbury Buttermilk Biscuits

-1 cup light brown sugar

-2 teaspoons cinnamon

-1/2 cup (1 stick) butter, melted

Glaze:

-1 cup powdered sugar

-2 tablespoons milk

1. Preheat oven to 350 degrees F. Spray 2 muffin tins with non-stick cooking spray (this makes about 15 muffins).

2. Cut each biscuit into quarters.

3. In a bowl, mix together the brown sugar and cinnamon. Melt the butter in a seperate bowl.

4. Working with one at a time, roll each biscuit quarter into butter and then roll in the cinnamon and sugar mixture. Place 5-6 biscuit quarters in each muffin tin.

5. Bake 12-15 minutes.

6. Cool for 5 minutes in the muffin tin; remove and drizzle each muffin with the glaze.

7. For the glaze: While the muffins are cooling combine the powdered sugar and milk until smooth.

Happy New Year! And Delightful Raisin Bran Muffins

Happy New Year! Can you believe how fast the year went? I sure can't! So, now it is the time for your New Year's resolutions. Do you have any? My New Year's resolution is to start going to the gym since I do have a lifetime membership, and build up some muscle! I could use a little bit more muscle on my bones.

Many New Year's resolutions are to start eating more healthy after all of the holiday eating that took place from October to December, so I baked up some healthy, hearty and delicious Raisin Bran cereal muffins which are perfect for breakfast or as a snack. 

I happen to love eating Raisin Bran cereal for breakfast; the sugary, sweet and chewy raisins combined with the slightly sweetened crunchy bran flakes is a perfect and yummy combination. So, when I saw this bran muffin recipe over at Brown Eyed Baker, which included one of my favorite cereals, I was so excited to try it out! They turned out just as I expected! They are hearty and moist and have the perfect balance of sweetness in them. Be sure to give these a try whether you like Raisin Bran or not! I think you will be surprised! Plus, they are healthy so it's a great way to start your New Year's resolutions!

Raisin Bran Muffins: (Brown Eyed Baker) Yield: 12 muffins

-1 1/2 cups all-purpose flour

-1/2 teaspoon baking soda

-1/4 teaspoon salt

-1/3 cup sugar

-3 tablespoons light brown sugar

-2 1/2 cups Raisin Bran cereal

-1/3 cup vegetable oil

-1 egg

-1 1/4 cup buttermilk

-1/2 teaspoon vanilla extract

1. Preheat oven to 375 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In a large bowl whisk together the flour, baking soda, salt, and sugar. Stir in the cereal; set aside.

3. In a medium bowl, whisk together the oil, egg, buttermilk, and vanilla extract.

4. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don't want to use it immediately, you can refrigerate in an airtight container for up to 3 days.

5. When ready to bake, divide the batter evenly between the 12 muffins tins. Sprinkle the tops with granulated sugar.

6. Bake for 15-20 minutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container for up to two days, and then in the refrigerator for up to another week.

Cinnamon Rolls

Cinnamon Rolls......I don't have to much to say about these except that I was having a craving for warm cinnamon rolls fresh out of the oven, so I made these and they made me oh so happy!

 

They were everything I wanted for my perfect cinnamon roll craving. Warm and sweet, sticky and oh so ooey-gooey in the most perfect way, so so soft with a slight chew, a center filled with the perfect cinnamon-sugary goodness, perfect for pulling apart, and topped off with a delicious vanilla glaze that drips into the little cracks and mixes with the filling.

These were lick every single finger delicious and maybe even my plate too, or yours, so watch out!

See what I mean? Perfection!

 Cinnamon Rolls: (Recipe courtesy Paula Deen)

Ingredients

Dough:

-1/4-ounce package yeast

-1/2 cup warm water

-1/2 cup scalded milk

-1/4 cup sugar

-1/3 cup butter or shortening

-1 teaspoon salt

-1 egg

-3 1/2-4 cups all-purpose flour

Filling:

-1/2 cup melted butter

-3/4 cup sugar

-2 tablespoons ground cinnamon

-3/4 cup raisins, walnuts, or pecans, optional

Glaze:

-4 tablespoons butter

-2 cups powdered sugar

-1 teaspoon vanilla extract

-3 to 6 tablespoons milk or hot water

Directions:

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with raisins, walnuts, or pecans if desired. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter or non-stick cooking spray and sprinkle with sugar if desired. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add milk or water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Souffled Pumpkin Pancake

This souffled pumpkin pancake is super tasty, I absolutely loved it! It is a great way to make one giant pancake in one pan, instead of standing over the stove making pancakes one by one. It is quite simple to put together as well, the most tedious part is beating the egg whites until soft peaks forms, it only takes a few minutes and it is well worth it! The pumpkin flavor is absolutely delicious and it is flavored with pumpkin pie spice and vanilla. The pumpkin puree keeps this nice and moist and the texture of the pancake is oh so light and fluffy. It gets topped off with candied pecans that get cooked in a little butter and brown sugar and make the perfect sweet and crunchy topping. Sprinkle it with a little powdered sugar and drizzle it with warm maple syrup and you have the perfect breakfast, brunch, lunch, dinner, or dessert! Enjoy!

Souffled Pumpkin Pancake: (Recipe Courtesy Katie Lee Joel, Paula Deen's Family Cookbook)

Ingredients:

-5 tablespoons butter

-1 tablespoon brown sugar

-1/4 cup pecan halves

-2/3 cup all-purpose flour

-1 teaspoon pumpkin pie spice

-1/3 cup sugar

-1/4 teaspoon salt

-4 eggs, seperated

-2/3 cup buttermilk

-1 1/4 teaspoons vanilla extract

-1 cup pumpkin puree

-Confectioner's sugar, for dusting

-Maple syrup, for serving

Directions:

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bow, mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in the flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20-30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

Pumpkin Spice Oatmeal

I haven't posted anything in over a week, I can't believe it! I must be honest though, I was going through a baking/blogging rut.......I haven't felt like my blog is as good as all the other amazing blogs that I look at, or that my pictures have been good enough to post for you, so I haven't posted anything. I know it just takes practice, practice, and more practice, and someday my blog will look like the blogs on foodgawker! I am hoping to get a new camera for Christmas, that is on the top of my wish list! On top of being in that short baking rut, I have also been super busy with school. This semester sure is kicking my butt, I am counting the weeks until it is over!

Anyway, I  can now say that I am officially back into baking mode and I am super excited to get started on all the holiday baking! I have bookmarked so many recipes lately and I am ready to get moving! Woo Hoo!

Now, what I have for you is a recipe for a delicious and delightfully decadant, yet healthy breakfast that is just perfect for these brisk fall mornings and will be great for the upcoming chilly winter mornings, and that is this Pumpkin Spice Oatmeal. It is filled with hearty oats, pumpkin puree, milk, cinnamon, nutmeg, ginger, and vanilla. Although it takes a little longer to prepare then a bowl of cereal or toast, it is very simple to make and it is totally worth getting up a few minutes early just to make it! This is totally a comfort food breakfast, it has the perfect hint of sweetness and spice, it is comforting, filling, and satisfying. It has a wonderful pumpkin flavor and the spices will warm you right up from the inside out and keep you nice and cozy. If you are a lover of pumpkin, then be sure to give this a try!

Isn't that color just gorgeous? And I love how you can see the lovely specks of the spices!

Pumpkin Spice Oatmeal: (adapted from Chocolate and Tea) 

2 servings

-1 1/2 cups soy or almond milk or regular millk

-1 cup pumpkin puree

-1/2 teaspoon vanilla

-1 teaspoon cinnamon

-1/4 teaspoon ginger (I omitted this)

-1/4 teaspoon nutmeg

-1 cup rolled oats

-2 tablespoons brown sugar

In a large saucepan, whisk together the milk, pumpkin puree, vanilla, and spices over medium heat. When it starts to boil, add the oats and cook for 7-10 minutes, stirring occasionally, until the oats are soft and the liquid has been absorbed. Sprinkle with desired amount of brown sugar and enjoy!

Baked French Toast Casserole

I made this baked french toast casserole for my dad over the weekend for Father's Day along with potatoes and sausage! His favorite meal of the day is breakfast and this casserole turned out  really, really fantastic and we both enjoyed it!

It was sweet, but, not too sweet and the middle was  soft and oh so fluffy and it had a great cinnamony flavor with a hint of nutmeg. The top and the sides of the casserole were slightly crunchy from the topping of brown sugar, butter, and corn syrup that caramelized so perfectly on top. The topping also dripped in between the slices of bread giving it a gooey syrupy filling which was sooo good! I garnished it with powdered sugar and strawberries and served it with maple syrup and some leftover strawberry sauce that I had.

Baked French Toast Casserole: (Paula Deen; adapted by me; I halved the recipe and made a few other changes in the praline topping. For Paula's recipe go to Here to find it!)

Ingredients:

-8-10 ounces of French bread (I bought a 16 ounce loaf and cut it in half and used a little bit extra)

-butter for pan

-4 large eggs

-1 cup half-and-half

-1/2 cup milk

-1 tablespoon sugar

-1/2 tablespoon vanilla

-1/4 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-Praline Topping, recipe follows

Directions:

Slice french bread into 1-inch thick slices. Arrange slices in a generously buttered 9x9-inch baking dish in 2 rows, overlapping the slices.

In a medium bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and nutmeg and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate over night.

The next day, preheat the oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes (cover the baking pan with foil for the first 20-25 minutes and then take the foil off and finish cooking the last 20 minutes to prevent the top from burning), until puffed and lightly golden.  Serve with syrup and desired toppings.

Praline Topping:

-1/2 stick butter

-1/4 cup packed brown sugar

-1 tablespoon light crn syrup

-1/4 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

Combine all ingredients in a small bowl and blend well. Spread over bread as directed above.