Chocolate Swirl Biscuits

 

I recently realized that I was in possession of two chocolate swirled bread recipes. I decided to take the easy way out and make the one that didn't require rising time. Making these was a comforting task on a cool fall night and a way for me to calmly release some building tension by cutting butter in to flour. It is always amazing to me how that small effort can make me feel so much better. Bread and chocolate are a fantastic comforting breakfast. The recipe comes from the book Deep Dark Chocolate by Sara Perry and was reprinted on the website Bakerella. I made the recipe almost exactly as printed except I used 4.5 ounces of chocolate in the filling and I sprinkled half of the egg washed tops with coarse sea salt. You can find the original recipe here.



One year ago: Truffled Egg Toast
Two years ago: Charleston, South Carolina
Three years ago: Quick Chicken Pho
Four years ago: Pomegranate Pound Cake

Sausage, Cheddar, and Rosemary Buns

Autumn has arrived. This summer was fun, but I could not be happier to be wearing long pants, scarves, jackets, and light sweaters. Even when it's gloomy, I still love it. I'm excited to see leaves changing color instead of just going from green to brown like they did in Los Angeles. This weather  means me spending more time in the kitchen. With some more time on my hands, I have been wracking up some recipes that require the oven because my apartment no longer swelters when I turn it on. These savory buns are so easy to make and would be great at a potluck brunch party. Paired with a side salad, they can easily be turned into dinner.

One year ago: Fig Yogurt Cake
Two years ago: Momed
Three years ago: Beso
Four years ago: Easy Butternut Squash Soup

Sausage, Cheddar, and Rosemary Buns
(Adapted from Serious Eats)

*Notes: The original recipe called for 12 ounces of sausage which was way too much. I had plenty leftover. I also upped the amount of cheese. These buns would are great with plain pizza dough, but I imagine the flavor would be even better with a rosemary whole wheat or other flavored dough. Lastly, my version required much more time to brown than the original recipe's 18 minutes. I baked mine for closer to 30.

Makes 9 buns

1 tablespoon olive oil (for brushing the pan)
8 ounces bulk sage or breakfast sausage
1/2 cup sliced green onions
1 teaspoon finely chopped fresh rosemary
1 pound pizza dough
1 egg, beaten
1/2 cup grated cheddar cheese

Brush the inside of an 8x8 baking dish with olive oil and set aside.

Add the sausage to a large skillet and turn the heat to medium high. Cook for about 5 minutes or until the sausage has browned and is cooked through. Add the green onions and cook for 1 minute. Add the rosemary and remove from the heat.

On a floured surface, roll the dough out to an 10x8 inch rectangle. Brush the edges of the dough with the beaten egg.  Spread the sausage over the dough in an even layer. Top the sausage with an even layer of cheese. Roll the dough lengthwise to create a cylinder, tucking in the ends. Cut the roll into 9 equal pieces and place in the baking dish, cut side up. Cover the dish with a towel and let rise for 30 minutes.

Arrange the oven rack in the middle of the oven and preheat to 375 degrees.

Brush the tops of the buns with the remaining beaten egg. Bake for 25-30 minutes or until the tops have browned. Let the buns cool for 5 minutes before serving.

Printable Recipe

Bacon, Tomato, and Cheddar Breakfast Bake with Eggs

Regular readers of this blog know that eggs are my favorite food, and I just can't pass up cheese, eggs, and bread at brunch so when I came across this recipe on Food & Wine, it was a no brainer. The combination of creamy eggs with smoky salty bacon, sweet tomatoes, and tons of melted cheese is a crowd pleaser. This dish can be prepared way ahead of time so if you have a brunch or potluck to go too, you won't have to stress yourself out the day of to get it ready. Despite the eggs getting a little overcooked, leftovers of this dish are equally as good since the flavors have time to meld. The only change I made to this recipe was to used diced tomatoes and cut the original amount in half. It comes from Food & Wine, November 2010 and can be found here.





One year ago: Parmesan Truffle Popcorn
Two years ago: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
Three years ago: Free-Form Onion Tart
Four years ago: Greek Orzo and Shrimp with Mustard-Dill Vinaigrette

Chocolate Chip Buttermilk Pancakes

Recently, my pal Olga at Mango Tomato tweeted about a pancake recipe she was making. It just so happened I was in a mood for breakfast for dinner that day, but couldn't decide between biscuit egg sandwiches or pancakes. Olga paired her pancakes with boozy fruit, but I decided to go with a different spin. To clear my freezer and also to avoid my general dislike for too much sweetness in breakfast, I served my pancakes plain. The melted chocolate within the delicate pancake was all I needed for a touch of decadence. This is my new favorite pancake recipe and I can't wait to try it again with a different combination. I'm thinking a strawberry sauce could be my next plan of action.


One year ago: Farro with Garlicky Braised Kale and Prosciutto
Two years ago: Healthy Black Bean Dip
Three years ago: Spicy Black Bean Cakes


Chocolate Chip Buttermilk Pancakes
(Adapted from Joy of Baking)

Makes 4 servings

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
1 large egg. lightly beaten
1 cup buttermilk at room temperature
3 tablespoons melted butter, cooled to room temperature
1/2 cup semi-sweet chocolate chips
Extra melted butter or cooking spray for cooking

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a smaller bowl, whisk together the egg, buttermilk, and 3 tablespoons melted butter.

Create a well in the flour mixture, stir in the liquid mixture and stir to combine. Mix lightly. It is okay if some lumps remain. Fold in the chocolate chips.

Heat some butter or cooking spray in a nonstick pan or griddle over medium high heat. Use a 1/3 cup measure to spoon out the mixture on to the cooking surface. Cook for 2-3 minutes or until small bubbles appear on the surface. Flip the pancakes and cook for another minute or two until the pancakes are lightly browned. Serve warm topped with powdered sugar or maple syrup if desired.

Printable Recipe

Strawberry Cheesecake Muffins with Streusel Topping

Like so many years past, I had a wonderful Easter potluck with friends. I made a couple of things, but these muffins seemed to be the hit. I had the idea to make these a while back with pumpkin, but California strawberries are reaching their peak season and I have so many ideas of what to cook with them. The strawberries help keep the muffins light and the cheesecake and streusel add a touch of decadence. These are amazing right out of the oven, but keep well overnight.






Strawberry Cheesecake Muffins with Streusel Topping
(By Esi)

Makes 12 muffins

Cheesecake Layer:
8 ounces cream cheese, at room temperature
Scant 1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1 tablespoon flour
1 large egg, at room temperature

In a medium mixing bowl, combine all of the ingredients. Using a handheld mixer, beat until smooth, about 2 minutes.

Streusel topping:
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup butter melted and cooled
Dash cinnamon
1/4 teaspoon grated lemon zest

Combine all of the ingredients in a medium bowl using a fork. Set aside.

Strawberry muffins:
1 stick butter, melted and cooled
1 pint strawberries, washed hulled, and pulsed in a small food processor until finely chopped (it is ok if some chunks remain)
1 1/2 teaspoons grated lemon zest
2 large eggs at room temperature
1 1/2 cup all-purpose flour
1 scant cup sugar
1 teaspoon baking power
1/2 teaspoon fine grain sea salt

Preheat the oven to 400 degrees. Lightly spray a muffin tin with cooking spray and set aside.

In a medium bowl whisk together the butter, strawberries, egg, and lemon zest. Meanwhile, in a large bowl, sift together the flour, sugar, and salt together in a large bowl.

Gently stir the strawberry mixture in to the flour mixture and mix until just combined.

Spoon 1/4 cup of the muffin mixture into each muffin tin. Spoon 1 tablespoon of the cheesecake mixture over the top of the muffin batter. Spoon 1 tablespoon of the remaining muffin batter over the cheesecake layer. Top each muffin with a few of the streusel crumbs.

Bakes 20-25 minutes until a toothpick or skewer inserted into the center muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes. then turn the muffins out onto a cooling rack. Let the muffins cool for abut 10 minutes or until cool.


Printable Recipe

Herbed Baked Eggs with Kale and Bacon

Baked eggs are a great way to use up whatever you have laying around your kitchen. In my case it was some herbs and bacon leftover from breakfast pizza. I wasn't in the mood for another pizza so this was the way to go. Since the kale gets cooked in the oven, I skipped the sauteing process called for in the original recipe. Since I don't have time to cook on weekday mornings, these baked eggs made a delicious, easy dinner on any weekday night and a new way to enjoy Herbed Baked Eggs. 

Herbed Baked Eggs with Kale and Bacon
(Adapted from Use Real Butter)

Makes 1-2 servings

1/2 tablespoon unsalted butter
2 tablespoons grated Parmesan cheese
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh chives, minced
1/2 teaspoon fresh parsley, minced
1/4 cup kale, finely chopped
2-4 eggs (depending on how many people you're serving)
2 strips bacon, cooked and chopped
Salt and pepper to taste

Preheat the oven to 375 degrees.

Butter a couple of ramekins or a baking dish. In a small bowl, mix together the cheese, rosemary, chives, and parsley. Sprinkle the bottom of each dish with some of the kale. Crack each egg into the dish, making sure not to break the yolks (which clearly I didn't do as evidenced by the picture). Season the eggs lightly with salt and pepper. Sprinkle the parmesan mixture over the eggs and top with the chopped bacon. Bake 15-20 minutes or until the egg whites are set. Serve immediately.

Printable Recipe

Breakfast Pizza

Sometimes, I hoard things. As an avid cook, I've amassed quite a few cooking related things. Not just equipment, but various food stuffs that most single girls who cook for just themselves wouldn't normally have in their kitchen...but I'm not a normal girl. One of the refreshing things about moving is that you can through away things and start again. That package of rice sticks that I've had for two years? So long! The 9x13 pan I haven't been able to fit into an oven in nearly two years? Toodles! One of the things that I have a hard time letting go of is my recipe collection. I'm constantly seeking recipes from new sources, forgetting that at home I have hundred of printed out recipes all waiting to be made. This particular pizza was first brought to my attention via the New York Times. It was made popular by Smitten Kitchen, and recently fell into my radar again via Cupcakes and Cashmere. I've had it sitting in my recipe book for ages, but I'm only now getting around to making it. I wish I had done it sooner.



This is a great breakfast for me since I'm not a big fan of sweet breakfasts. As regular readers know, a runny egg yolk on top of almost any savory dish makes me swoon. All I had to do was add some hot sauce and I was in porky, eggy, carb heaven. I'm glad I just completed a week of vegetarian eating before I indulged in this.




Breakfast Pizza
(Adapted from The Big Sur Bakery as found in the New York Times)

Makes 2 servings

8 ounces whole wheat pizza dough
3 strips of bacon, cooked to desired crispness, chopped
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
2 large eggs
Kosher salt
Freshly ground black pepper
1 tablespoon minced parsley
1 tablespoon minced chives
1/2 scallion, minced

Preheat the oven to 450 degrees. Lightly flour the back of a baking sheet.

On a lightly floured surface, roll out the dough to about an 8 inch round. Transfer the dough to the floured side of the baking sheet. Spread the cheeses and bacon over the top of the pizza. Make 2 wells in the cheese, and crack an egg into each well. Season each egg with salt and pepper.

Bake for 8-10 minutes until the cheese is melted, the dough is cooked, and the egg whites have set. Turn once halfway through baking. Spread the herbs over the top of the pizza and let cool for two minutes. Serve immediately.

Printable Recipe

Sweet Potato Hash with a Fried Egg

Ok, so my last post was touting healthy eating, but hey, you have to mix it up, right?  Besides, this dish isn't totally unhealthy. It has a vegetable in it.  I recently realized that I had a sweet potato lingering in my kitchen that I needed to use sooner rather than later. After surveying the contents of my kitchen, it took approximately thirty seconds for me to come up with this hash.  Of course, like most recipes, I could not resist topping it with a fried egg. That's just the way I roll. I just wish I had more sweet potatoes and bacon laying around. This was so good. I loved the sweetness of the potato with the salty, not too fatty bacon.  The yolk from the egg gets all mixed in with those flavors and it's quite addictive.  In fact, I wanted to make this again immediately after eating it the first time, but decency...and the lack of another sweet potato in my kitchen kept me from doing that. 



Sweet Potato Hash with a Fried Egg
(By Esi)

Makes 1 serving

2 pieces bacon, sliced
1 small shallot, chopped
1 sweet potato peeled and cut into chunks
Salt and pepper to taste
1 fried egg or poached egg

Cook in the bacon in a large skillet over medium heat until desired crispiness. Remove the bacon from the pan with a slotted spoon. Drain all, but two teaspoons of the fat. Add the shallots to the pan and cook for 2-3 minutes. Add the sweet potatoes to the pan. Cook, stirring occasionally until the sweet potatoes have softened and are cooked through, about 10 minutes. The shallots will caramelize a bit during this process.  Season to taste with salt and pepper. Stir the bacon back into the pan. Serve warm, topped with a fried or poached egg.

Printable Recipe

Ricotta Pancakes with Meyer Lemon Curd

I'm not really big on pancakes for breakfast, but once in a while I get a random craving for them. I haven't made pancakes in an extremely long time because I haven't owned a nonstick pan or a griddle for nearly a year...but now I am in possession of a cute little nonstick pan that I will tell you about later and I want to make all kinds of pancakes! I had some ricotta leftover from another recipe and everything else needed to make a small stack. I was also happy to use some of my Meyer lemon curd that I have been really stingy about using this year. The pancakes came out great! Really light and fluffy in texture with the mild ricotta taste that paired well with the sweet and tart lemon curd. The only thing that could have made these pancakes better were some spring berries, but I made them on Saturday before I went to the farmers market on Sunday. Oh well, guess I will just have to make them again!





Ricotta Pancakes with Lemon Curd
(Adapted from The Kitchn)



Makes about 6 small pancakes

1/2 cup ricotta cheese
6 tablespoons milk
2 eggs, separated
1/4 teaspoon vanilla
6 tablespoons flour
1/4 teaspoon baking powder
2 1/4 teaspoons sugar
Pinch salt
Meyer lemon curd
Powdered sugar for dusting (optional)

Drain the ricotta in a strainer lined with cheesecloth or paper towels, for about 30 minutes. Squeeze off any excess liquid.

In a large bowl, mix the drained ricotta, milk, egg yolks, and vanilla and whisk until combined. In a small bowl, whisk together the flour, baking powder, sugar, and salt. Add the flour mixture to the ricotta mixture and stir gently to combine.

In a medium bowl with a handheld mixer, beat the egg white to stiff peaks. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining egg whites.

Heat a nonstick pan over medium heat. Use a 1/3 cup measure to pour batter into the pan. Cook the pancakes for about 3 minutes per side until golden brown.

Serve the pancakes with lemon curd spread between and topped with powdered sugar.

Printable Recipe

Double Chocolate Butterscotch Muffins

Hold on to your bar stools friends, there are some exciting things coming up for Dishing Up Delights. Nothing too major, but as I approach my two year anniversary of food blogging, I plan on implementing small changes that will hopefully make this site better than ever.



Now let's talk muffins. Make these immediately. Then take them to your coworkers so that you're not tempted to scarf them all down at midnight.




They will love you. I promise.




Double Chocolate Butterscotch Muffins
(From The Kitchn)



Makes 12 muffins

1/2 cup (1 stick) unsalted butter
1 3/4 cups all-purpose flour
1/2 cup + 2 tablespoons cocoa powder
1 1/4 cups dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
2 tablespoons vanilla extract
2 teaspoons white vinegar (can also use red or cider vinegar)
3/4 cup chocolate chips
3/4 cup butterscotch chips

Preheat oven to 425 degrees and line muffin cups with papers or parchment. Melt butter in a small saucepan over low heat and allow to sit and cool while you combine the other ingredients.

Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.

Add in the chocolate and butterscotch chips and stir to distribute. Using a large scoop, divide batter between the 12 muffin cups. Bake for 17-20 minutes until tops of muffins lose their shine and a toothpick comes out clean.

Printable Recipe

Happy Easter

Happy Easter!!!!



Hot Cross Bun recipe found on Pioneer Woman

Mini Egg White Fritattas

After the crack pie, I was left with a few egg whites that I didn't want to go to waste. I was thisclose to making macarons, but I ended up saving that failure for another time. Instead, I remembered these adorable little fritattas that Gaby made. I am all about the portable breakfasts during the work week and these fritattas take about two seconds to whip together. Plus, you can throw whatever you have laying around into them and chances are, it will turn out amazing. I went with some spinach, chives, and slow roasted tomatoes that I made months ago and have been lurking in my freezer ever since. I was so pleased with how these turned out that I am constantly thinking of new fritatta ideas. I am pretty sure the next attempt will include my favorite spring vegetable asparagus. I just can't wait to make these again!

Mini Egg White Fritattas
(Adapted from What's Gaby Cooking)



Makes 4 mini fritattas

4 egg whites, lightly beaten
Salt and pepper
1 tablespoon chopped chives
2 tablespoons chopped spinach
4 slow roasted tomato halves, diced
1-2 tablespoons crumbled feta

Preheat the oven to 350 degrees and lightly spray a muffin pan with nonstick spray.

In a medium bowl the egg whites with a large pinch of salt and a small pinch of pepper. Add the chives, spinach, tomato halves and feta to the bowl and divided the mixture between the muffin tins. Bake for 14-18 minutes until the whites have set.

Let the fritattas cool in the pan for about 10 minutes. Run a small knife alongside each fritatta to release it from the pan. Serve warm.

Printable Recipe

Sticky Meyer Lemon Rolls

A while back I was drooling over this coffee cake. Before I even got a chance to make it, the wonderful folks at The Kitchn found a way to make it even better. I've only had breakfast rolls in the cinnamon variety so this fruit version was intriguing. Plus, I got to use the last of the Meyer lemons gifted to me by Mary. These rolls are amazing, sticky, sweet (but not too sweet) and so decadent. The lemon flavor isn't overwhelming and there are enough spices to balance it out. Next time I will for sure bake up the whole batch to share with my greedy coworkers instead of hoarding it all to myself...I mean, sharing with my neighbors. Now I have to go to the gym because we all know where these rolls will go straight to.



I liked these so much, I couldn't stop photographing them



Sticky Meyer Lemon Rolls
(Adapted from The Kitchn)



Makes 6-8 rolls

Lemon Roll Dough
1 1/4 teaspoons yeast
 (not fast acting)
6 tablespoons milk, warmed to about 100 degrees
4 tablespoons unsalted butter, softened
2 tablespoons white sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
Scant 1/4 teaspoon nutmeg
Zest of 1 lemon
1 egg

Sticky Lemon Filling
1/2 cup sugar
Dash of ground nutmeg
1/4 teaspoon powdered ginger
1 lemon zested and juiced
2 tablespoons unsalted butter, softened at room temperature

Lemon Cream Cheese Glaze
2 ounces cream cheese, softened
Juice of 1/2 lemon
1/2 cup powdered sugar
Zest of 1/2 lemon

To make the dough
In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and 1/2 cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled, about an hour.

To make the lemon filling:
In a small bowl, mix the sugar with the nutmeg and ginger, and butter.

Lightly grease an 8x8 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle. Spread evenly with the butter-lemon mixture. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into even rolls, about 2-inched wide, and place them, cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. If you want to prepare these ahead of time, place them in the refrigerator, then let them rise at room temperature for an hour before you want to bake them.

Heat the oven to 350 degrees. Place the rolls in the oven and bake for 25-35 minutes or until a thermometer inserted into a center roll reads 190 degrees.

While the rolls are baking, prepare the glaze. With a mixer or by hand, whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done and slightly cooled, smear them with the cream cheese glaze, and sprinkle the zest of 1/2 a lemon over top to garnish. Serve while warm.

Printable Recipe

Strawberry and Rosemary Scones

Short post today. A couple weeks ago, I saw Giada make these scones. So I wanted to make these scones. I love the combination of savory rosemary with sweet strawberry jam (my favorite is from Harry's Berries). To make life easier, I made them in the food processor. They came out more like cookies, but still delicious. They were even better the next day after spending the night in an airtight container and they go really well with green tea.




Strawberry and Rosemary Scones
(Adapted from Giada de Laurentiis)



Makes 5-6 scones

1 cup all-purpose flour, plus more for dusting
1/4 cup sugar
1 teaspoon baking powder
1 1/2 teaspoons finely chopped fresh rosemary leaves
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream
Strawberry jam

Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.

Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough until it's 1/2-inch thick.

Using a 3-inch cookie cutter, cut out pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more circles and add to the baking sheet.

Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation.

Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

Printable Recipe

Vanilla-Scented Granola

Making granola is literally one of the easiest tasks to do in the kitchen, and yet I hardly ever do it. I got a lovely reminder after visiting some food porn last week. This has been great to munch on all week sprinkled over honey sweetened Greek yogurt and keeps me full so I don't snack too much between meals. I made about half of the amount called for in the original recipe, but this keeps so well I am going to make the full amount next time because it's already time to make another batch! Now I just need to find a big enough container for all the Greek yogurt I am going through and I will no longer have to haul my breakfast with me every day to work!


I'm so happy it's the weekend and a long one at that! What are your plans? I will be attending many cool events that I am super excited about. Hope to have pics and stories up soon. Have a good one!!


Vanilla-Scented Granola
(Adapted from Bon Appetit, March 2002)



Makes 2 cups

Nonstick vegetable oil spray
2 cups old-fashioned oats
1 cup sliced almonds
1/4 cup golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoons sugar
2 teaspoons vanilla extract

Position rack in middle of oven and preheat to 300 degrees. Lightly spray large baking sheet with nonstick spray. Mix the oats, almonds, brown sugar, salt, and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

Printable Recipe

Cranberry and Hibiscus Granola

Last summer I made a granola that was so good and easy, I have often thought about making it again, but I wanted to do something a little different this time. I had dried cranberries and dried hibiscus in my pantry and thought they would be great in a granola. The last few days we have been experiencing the first signs of May Gray/June Gloom and the sun has made zero to few appearances. It was the perfect time to preheat the oven and bake a few things. This granola is so simple and the smell of cinnamon was absolutely amazing! I enjoyed this granola over some agave sweetened Oikos Organic Greek yogurt. I received my coupons for it a while ago, but I just finally got around to picking up my sample. I loved the yogurt! For being fat free, it's incredibly thick and creamy and was a great vessel for my granola. I'm definitely going to be having some good breakfasts this week.

On a side note, I am going to be incredibly busy from now on. I will try to reply to comments as fast as possible, but it will take me longer to visit your blogs and I may be posting less. Once I get into a groove, I will hopefully be able to pick things up, but if you don't see me commenting as much for a little while, please don't be offended, I still love you and want to hear from you!



Cranberry and Hibiscus Granola
(Adapted from Adventures in Shaw)

Makes about 4 cups of granola

2 cups oats (I used old fashioned)
2/3 cup nuts, roughly chopped (I used pistachios and almonds)
3 tablespoons whole flax seeds
1/4 cup ground flax seeds
1 teaspoon ground cinnamon
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons canola oil
1/2 cup dried cranberries, roughly chopped
1/2 cup dried hibiscus flowers, roughly chopped

Preheat the oven to 300 degrees and lightly spray a large baking sheet with cooking spray.

In a large bowl, mix together the oats, nuts, whole and ground flax and cinnamon and stir to combine. Whisk together the vanilla and maple syrup and using a wooden spoon, stir into the oats mixture. Add the canola oil and toss everything to combine.

Spread the mixture on the baking sheet and bake for 20 minutes. Using a heat-resistant spatula, stir the granola to make sure everything browns evenly. Bake for another 15-20 minutes until golden brown.

Once the granola has cooled completely, stir in the cranberries and hibiscus flowers.

Printable Recipe

Prosciutto, Mozzarella and Egg Tart

Well, here we are at another Monday. Where did the weekend go? Yesterday was a fabulous day at the beach, I didn't want it to end. Well as I mentioned the other day, I broke the cleanse. After barely three days! I have no will power. I wasn't sure what I was going to have for my first carb-fueled meal, but I had a little bit of puff pastry and a little bit of prosciutto in my freezer (a few things, I wasn't able to use up before I started the cleanse). I actually have quite a few things in my freezer. While I am not an actual participant, I am definitely following along in The Kitchn's Kitchen Cure challenge to get your kitchen in shape. I was partially inspired by the pizza I did a little while ago, the tart I made last week, and by this other tart I found on a random search at TasteSpotting. I seem to have a big F for FAIL over my head when cracking eggs onto pizzas and tarts, but that doesn't mean this wasn't good. The flavors worked well together and it was quick and easy for a Friday night dinner since the longest part of making this recipe, besides the baking, was from rolling out the dough. You just really can't go wrong with prosciutto, cheese, and eggs.

It's going to be 97 degrees today. Wonder if I can skip work and go back to the beach!

Prosicutto, Mozzarella, and Egg Tart

Makes 2 servings

2 rounds puff pastry, rolled out to about 6 inches in diameter
2-3 slices of prosciutto
Mozzarella cheese
1-2 eggs

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place each puff pastry round on the parchment. Score each shell with a one inch border, being careful not to puncture the dough. Prick the inside with a fork all around.

Top each pastry with the mozzarella, and then line the mozzarella with overlapping slices of prosciutto. Bake 10-15 minutes until the cheese has melted and the prosciutto is crispy. Place the baking sheet on a level surface and carefully crack the egg in the middle of the pastry. Bake for 7-10 more minutes until the egg whites have set and the pastry is golden. Top with the green onions and serve immediately.

Healthy Fruited Muffins

I feel like it was just yesterday that I posted a recipe found on Andrea's blog, but it was in fact three days ago and here I go doing it again. The thing that intrigued me about this recipe is that you could use frozen fruit and you didn't even need to thaw it. I have had a bag of frozen fruit in my freezer for longer than I should admit. I am sure I had good intentions of making smoothies or something, but those never materialized and the fruit sat in my freezer ignored. This is a snap to prepare and even though you stir frozen berries into the batter, they plump up while baking. It's always nice to change up your breakfast once in a while so why not do it with these muffins? They are moist and not too sweet and there is a lovely freshness from the lemon zest. My frozen fruit was a mix of blueberries, raspberries, and strawberries. I would definitely encourage you to experiment with different fruits.

Healthy Fruited Muffins
(Adapted from Canyon Ranch Cooking: Bringing the Spa Home as found on Cooking Books)

3/4 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup agave nectar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
2/3 cup milk (I used 1%, it is perfectly fine to use fat-free)
2 tablespoons melted butter
3/4 cup fruit, diced if needed
1/2 teaspoon grated lemon zest

Preheat the oven 350. Lightly grease a muffin tin and set aside.

Mix the flours, baking powder, and salt medium bowl.

In another bowl, whisk beaten egg with the milk and butter, agave nectar and lemon zest. Pour these wet ingredients over the dry, then add the fruit. Fold until just combined.

Fill your muffin cups 3/4 of the way full. Bake for 15-20 minutes until a toothpick inserted in the middle of the muffin comes out clean. Cool slightly in the pan before removing to a cooling rack.

Croque Madame

The signs were everywhere. Diana made a Croque Monsieur earlier in the week, then a couple of days later, I spotted Kevin's Croque Hawaii. It was just a matter of time before I would be making my own Croque Mr(s). I have been wanting to try the French's take on a grilled cheese for quite sometime, but lately I just haven't been in the mood for heavy foods. It could have had something to do with our insanely warm temperatures that started the year. When it is hot, the only food I want is fruit and vegetables and things that won't way me down. However, the last couple of weeks have proved that we do know how to have some form of winter here in Southern California, even though the rest of the country would probably scoff at what we think of as "cold weather". However, for me it means I am finally wanting hearty and warming foods like this sandwich and soup. If I had a Valentine, this is what I would be making him for today. It's a simple preparation that yields extra special results. It's decadent and so wonderfully satisfying, you may be too full to do anything else, but it's so worth it!

In the immortal words from Rachel Dratch in 30 Rock, season one...HAPPY VALENTIMES!


Croque-Madame
(Slightly adapted from Epicurious)

Makes 2 sandwiches

2 1/2 tablespoons unsalted butter, plus extra for grilling sandwiches
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 cup whole milk
1/8 teaspoon salt
Dash freshly ground black pepper
Dash grated nutmeg
1/2 cup, plus 3 tablespoons shredded Gruyere, divided
4 slices sandwich bread
2 teaspoons Dijon mustard
1/4 pound thinly sliced Black Forest hame
2 eggs

Make sauce:
Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, about 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, about 5 minutes. Whisk in salt, pepper, nutmeg, and 2 tablespoons cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:
Preheat the broiler.

Spread 1 1/2 tablespoons sauce evenly over each of 2 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 2 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Top each sandwich with 2 tablespoons sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat a bit more butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

Honey Pancakes with Greek Yogurt and Pistachios

Lucky Heather got a snow day last week and used her time off to make these amazing sounding Honey Pistachio Pancakes. I haven't had a snow day since I was 11, but I wanted to make the pancakes too. I originally wanted to make these over the weekend, but found myself having them for dinner the other night instead. I had to change a couple of things. I used part whole wheat flour and since I didn't have any pistachio extract around, I used vanilla. I have a rather large container of honey and went a little heavy handed with it so the honey taste was very pronounced in both the pancakes and yogurt topping, but since I love honey, I didn't mind. I loved the sweet pancakes with the sweet and tart yogurt topping. I definitely need to practice my pancake flipping skills. Mine came out a little thin, but they were fun to make and even better to eat!

Honey Pancakes with Greek Yogurt and Pistachios
(Adapted from Diary of a Fanatic Foodie)

Pancakes:
1/4 cup plus 1 tablespoon all-purpose flour
1/4 cup whole wheat flour
1 egg, lightly beaten
1 1/2 teaspoons cornstarch
1 tablespoon butter, melted
1 1/2 teaspoons sugar
1 tablespoon honey
Splash of vanilla extract
1/2 cup milk

Topping:
4-5 tablespoons nonfat Greek yogurt
1 tablespoon honey
1 tablespoon raw unsalted pistachios, roughly chopped

To make the pancakes:
In a large bowl, mix together all of the ingredients until well combined.

Cook the pancakes over medium heat. Flip when the sides become firm, and the pancake has an even distribution of air bubbles throughout the batter.

To make he topping:
Whisk together the yogurt and honey.

Top pancakes with the yogurt mixture and sprinkle with pistachios.