Search Results for: granola

Granola Cups for Nannie

Though I was raised primarily Jewish (the Passover recipes will come later this week!), I remember the thrill of Easter egg hunts in my grandmother’s backyard. My Dad’s mom, Nannie, was a devout Irish Catholic lady who somehow ended up with three children who all married Jewish. But we were lucky enough to be able to celebrate with her. I remember the baskets stuffed with plastic grass and delicious chocolates. I remember a jelly bean guessing game (though I feel like this was at Friendly’s, not Nannie’s) and I remember digging up her garden looking for every last cadbury foil-wrapped egg. I can still taste the Entemann’s raspberry danish twist Nannie always had waiting for us and I can still see the hiding spot she said was just for my crayons and coloring books. She passed away 15 years ago, but as I made these granola yogurt cups I couldn’t help but think of how perfect they’d be for her Easter brunch.

 

Almond-Honey Granola Cups With Yogurt and Berries
Adapted from: Eating Well Recipe; Mommie Cooks Idea

Ingredients:
1 cup oats
1/4 cup chopped almonds
1/4 cup sun flower seeds (I used pepitas which I had on hand)
1 Tbsp flax seeds (optional)
1 cup puffed cereal (I love 3 Sisters honey puffs sold at Whole Foods)
1/3 cup dried cranberries
1/4 cup almond butter or peanut butter
1 Tbsp turbinado sugar or regular sugar
1/2 cup honey
1/2 tsp vanilla extract
yogurt
berries

Directions:

  • Place oats, almonds, sun flower seeds and flax seeds on foil lined cookie tray and bake for 10 minutes at 350F. Toss mixture half way through.
  • In small sauce pan, on medium heat, mix together almond/peanut butter, sugar, honey and vanilla until smooth, 3 minutes or so. Turn off heat.
  • Remove oat mixture from oven and mix cereal and cranberries all together on the tray.
  • Immediately pour oat mixture into peanut butter mixture and stir until coated thoroughly.
  • Spray muffin tin with cooking spray (or use cupcake liners).
  • Fill tin with mixture and press down with back of spoon to make cup.
  • Refrigerate for 30 minutes. Remove from muffin tin. Add yogurt and top with fruit. Enjoy!
Update, Made these again for Mother’s Day. Big hit!
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Be Mine: Cupid’s Granola

I fall under the majority of the population who feel that Valentine’s Day is a bit of a Hallmark-made holiday, but I also appreciate the opportunity for my family and friends to tell me how much they love me. Scratch that. I meant I love to take the opportunity to tell them how much I love them. Homemade snacks are definitely the way to show your affection. Especially a healthy snack that won’t make them feel guilty.

This granola recipe was so easy and delicious! Enjoy!

 

Banana Peanut Butter Granola

Ingredients:
3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
2 tbsp. honey
1/3 cup applesauce
1/3 cup mashed bananas
1/3-1/2 cup creamy peanut butter, warmed slightly
3/4 tsp. salt
1/4 tsp. cinnamon
1/3 cup brown sugar
1-1 1/2 cups dried banana chips
3/4 cup of raisins or dried cherries
1/2 cup honey roasted peanuts
3-4 oz. bittersweet chocolate, coarsely chopped (optional)

* Feel free to add any other seeds (flax, etc) you wish. Anything works.

Directions:
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the rolled oats and puffed rice cereal. In a medium bowl, whisk together the honey, applesauce, mashed banana, peanut butter, salt, cinnamon and brown sugar until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated. Spread onto the prepared baking sheet in a thick even layer.

Bake for 30 minutes. Then, using a large spatula, turn the granola over in segments. Bake for an additional 15 minutes. Depending on the size of your baking sheet, the center may not be fully dried. If necessary, remove the edges of cooked granola and bake the remaining granola for 10-15 minutes more or until done, being careful not to over-bake. Cool on a wire rack.

Once the granola has cooled, crumble it into a large bowl or plastic bag. Add in the dried banana chips, honey roasted peanuts and bittersweet chocolate, if using. Mix well to combine. Store in an airtight container.

Source: Annie’s Eats

 

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Next Week is Love U Madly’s 1st Birthday!

I can’t believe I’ve survived a year. With the exception of holidays and two technical/motivational issue days, regular posts every day at 6am Monday through Friday. I’m patting myself on the back, yes. But, I’m also patting the back of my very lovely readers. New and old. Fleeting and loyal. Friends I haven’t spoken to in 20 years or in 20 minutes. Mom and Mom-In-Law. Sisters. Uncle. Grandma. Even my dad, who finally learned to make comments on the site after eight months, then left comments so quirky and misunderstood that one reader just had to ask “What’s Up with John?”I’ve learned about styling food and crafts, and I have a long way to go. I’ve learned about time management and how little sleep I barely function on. I’ve learned many, many lessons in bravery and kindness.

I can now say one year later I love many things madly besides the five categories of this blog. Blogging with my sister. Pinterest. Sugar. Facebook. Foodgawker. Sur la Table. My camera. Fairway market. Home Depot. Online shopping. But one thing that I still love madly above all else: my usually patient, very handsome, always supportive hubby.

Top Ten of Love U Madly’s First Year (based on traffic alone and I’ve included the other social media details from each post):
1. Fruit Roll-Ups Pinned: 185,000 times; Facebook Liked: 1,717 times

2. DIY hair bands Pinned: 7,000  FB Like: 164

3. Crystal Light lip glossPinned: 13,000 FB Like: 270

4. Testing hair tutorials on the subwayPinned: 7,000 FB Like: 7

5. DIY Rock runner.. Pinned: 1,000  FB Like: 40

6. Wine Pops Pinned: 4,000  FB Like: 644

7. Granola Cups Pinned: 972  FB Like: 74

8. Game Night Vodka…  Pinned: 2,000 FB Like: 57

9. S’more cups  Pinned: 164  FB Liked: 34

10. Wine Cork Trivets  Pinned: 931 FB Liked: 10

 

(Balloon Photo Source)

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Girl’s Night In: A Healthy Meal for One

I once heard a Rabbi explain that a marriage should not just be the start of one life. It is the start of three lives. His life, her life, and their life together. He stressed how important it is for two people to maintain independent lives while also intertwining their lives as husband and wife. That really stuck with me. It’s easy when in a relationship to lose sight of that, but Dean and I really try to keep up with our own friends and hobbies.

When Dean has plans and won’t be home for dinner, I have my own routine. I eat differently, I watch TV differently, I sleep differently. And it’s nice occasionally. I make or order a healthy, less-complete meal, eat it in bed (don’t tell) while watching endless cycles of Bravo and E!, and fall asleep early. Last night, while he caught up with a good friend, I got into my pajamas at 7pm and made a Rio Bowl. It’s frozen Acai, granola, bananas, and a drizzle of honey. This dish is new to me and already my favorite girly meal/snack. It’s also the perfect antioxidant to yesterdays frosting shots. Balance, people, it’s all about balance.

 

Rio Bowl

Frozen acai berry in puree form (I like Sambazon sold at Whole Foods; the frozen smoothie pack or the unsweetened version)
Granola
Banana
Drizzle of honey
Soy or almond milk
Vanilla protein powder (optional)
Place the frozen acai puree and a splash of soy milk. If you are not using the sweetened acai, you can add a squeeze of honey. Blend until smooth, but still thick. Pour into a bowl. Top with granola and sliced banana. Drizzle with honey, if you like. Enjoy your healthy bowl of deliciousness.
The other thing I like to do when having my own girl night.. online shop of course. Use my insider code on Shopbop today only to receive an extra 20% off all items already marked 50-70% off. Click here and use code EXTRA20.
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Wine Pops

If I learned anything this weekend it is that wine makes moms happy. And wine popsicles make moms really happy. (Especially my mom, who enjoyed three of these.)

 

 

We had the best weekend with lots of family and food. The best combo. THEM and I were very busy in the kitchen for a Mother’s Day brunch. We made granola cups, blueberry cake, frittata (coming this week on LTM), and then we had these Wine Ice Pops. They were easy, fun, and delicious. I liked the Sauvignon Blanc/Peach best, but Dean picked the Pinot Noir/Blackberry/Blueberry as the winner. I guess we’ll be making both all summer.

 

 

Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops 
Makes 10 ice pops

INGREDIENTS
4 ounces (.45 cup) organic dark cane sugar
1 1-inch piece of vanilla bean, split lengthwise
3-4 ripe or overripe yellow peaches (i used frozen peaches)
7 ounces Sauvignon Blanc**

Dixie cups
Popsicle sticks

PREPARATION
Combine sugar and 4 fluid ounces water in a saucepan. Gently heat, while stirring, until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to cool completely.

Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid ounces. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). If you don’t have a mold, Dixie cups work perfectly. Freeze cups for two hours, then add popsicle sticks. Freeze for another two hours.

Unmold and serve either at once or place in plastic bags for storage. They melt fast so have napkins on call.

** We made a few pops replacing wine with water for the kids and they were all over them too! **

Pinot Noir-Infused Blackberry Ice Pops
Makes 10 ice pops

INGREDIENTS
4 ounces dark organic cane sugar
3/4 pound blackberries (about 2-3 cups)
3/4 pound blueberries (about 2-3 cups)
6-8 ounces Pinot Noir

PREPARATION Combine sugar and 4 fluid ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

Rinse berries and dry with paper towel. Lightly puree in a blender. Add 6 ounces of cooled liquid sugar, 6 ounces Pinot Noir, and taste. If stronger Pinot Noir flavor is desired, add remaining 2 ounces.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). If you don’t have a mold, Dixie cups work perfectly. Freeze cups for two hours, then add Popsicle sticks. Freeze for another two hours.

Recipe Source: Bon Appetit Daily Blog


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