Granola Madness!

Sarah's Super Granola

Peanut Butter Granola

Okay, so I know that I just barely posted a granola recipe, but I love this stuff. It's healthy and so scrumptious. (Plus I am having a blast inventing new recipes.) So far, these granolas have been a hit with family and friends. My friend Tennyson really liked the Peanut Butter one, so I am posting that recipe for him. But Leah's favorite is the Fruit and Nut one (which I like to call Sarah's Super Granola). I add in coconut oil, which gives it a wonderful sweet flavor. Whichever you choose, both are pretty amazing.

Sarah's Super Granola

8 cups rolled oats

1 cup oat bran

1/2 cup flax seed

1 cup chopped almonds

1 cup chopped pecans

1 cup chopped walnuts

1 1/2 teaspoons salt

1 cup maple syrup

1/2 cup coconut oil

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

1 cup raisins

1 cup dried cranberries

1 cup shredded coconut

Directions

Preheat the oven to 325 degrees F. Spray two large baking sheets with oil. Combine the oats, oat bran, flax, almonds, pecans, and walnuts in a large bowl. Stir together the salt, maple syrup, honey, oil, cinnamon, and vanilla in a medium sized bowl. Warm in the microwave for about 45 seconds, or until mixture is starting to bubble. (This can also be done on the stove.) Make sure mixture is smooth. Pour this mixture over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. Bake in the oven until crispy and toasted, about 30-40 minutes. Make sure you stir the granola every 10 minutes (this is very important). Cool. Stir in the raisins, cranberries, and shredded coconut.

Peanut Butter Granola

4 cups rolled oats (or 2 cups oats with 2 cups rice crispies)

1/2 cup flax seed

1/2 cup peanuts (optional)

3/4 cup maple syrup

3/4 cup peanut butter (I like using crunchy)

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup raisins

Directions

Preheat the oven to 325 degrees F. Spray one large baking sheet with oil. Combine the oats, flax, and peanuts in a large bowl. Stir together the maple syrup, peanut butter, vanilla, salt, and cinnamon in a medium sized bowl. Warm this mixture in the microwave for about 45 seconds. Make sure mixture is smooth. Pour this mixture over the dry ingredients. Stir to coat. Spread out the granola on the baking sheet. Bake in the oven for about 20 minutes (or so), stirring every 10 minutes. Cool. Stir in the raisins.

Mini Cheesecakes

Cherry Garcia Mini Cheesecakes

Peanut Butter Mini Cheesecakes

For the past couple weeks, Leah and I have been catering for weddings. For the last one, one of the desserts we made was mini cheesecakes. These were a big hit. Plus they were scrumdiddlyumptious. You just can't go wrong with cheesecake.

Cherry Garcia Mini Cheesecakes

• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup maraschino cherries, chopped
• 1 package vanilla wafers, for crust
• (or) coconut-flavored cookies mixed with melted butter (I recommend this crust because the nutty flavor pairs deliciously with the cherry and chocolate.)

Directions

Preheat the oven to 350 degrees F. Line miniature muffin tins with mini paper liners. Crush the vanilla wafers (or coconut cookies with butter) into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Stir in the maraschino cherries. (You can also add red food coloring to make the cheesecakes more appealing.) Fill each mini muffin liner with this mixture, almost to the top. Bake for about 15 minutes. Cool. Top each with a dollop of whipped cream. (We mixed cool whip with cream cheese, and added about 1 cup of powdered sugar.) Drizzle each with dark chocolate.

Peanut Butter Mini Cheesecakes

• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup peanut butter
• a splash of milk, as needed
• 1 package vanilla wafers, for crust

Directions

Preheat the oven to 350 degrees F. Line miniature muffin tins with mini paper liners. Crush the vanilla wafers into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Stir in the peanut butter. Mix in the milk. Fill each mini muffin liner with this mixture, almost to the top. Bake for about 15 minutes. Cool. Top each with milk-chocolate and sprinkle with crushed toffee (we used Almond Roca).

Poached Egg Salad with Sweet Chipotle Dressing

If you don't know, I am in love with poached eggs. The first time I ate a poached egg was at a joint called Blue Plate Diner in Salt Lake City, UT (highly recommended). I ordered the eggs benedict. It was love at first bite. Since then, I have thinking of ways to incorporate poached eggs into dishes. Well I am a salad connoisseur, so I decided to put a poached egg on my salad. It was amazing! The Sweet Chipotle Dressing makes is a great companion to this lovely salad.

Poached Egg Salad

• a bed of greens (romaine is recommended)
• 1 tomato, diced
• 1/4 onion, chopped
• 1 carrot, chopped
• 1/2 avocado, sliced
• 1/2 cup beans (any type), seasoned with cinnamon, cumin, garlic
• 1/2 cup corn, seasoned with salt and pepper
• 1 poached egg
• 1/4 cup balsamic vinegar

Directions

Lay all ingredients on the chopped lettuce, in a pattern. (I like this because it lets me pick and choose which toppings I eat. I know, I am a weirdo.) Place poached egg in the middle. Sprinkle with salt and pepper. Drizzle salad with balsamic vinegar. Top with Sweet Chipotle Dressing (see below).

*Never poached an egg before? No worries, click here to see how: It's Egg Poaching Time!

**Tip: Rather than free-handing it, simply oil a canning jar lid and poach your egg in there (in simmering water of course), or just buy an egg poacher.

Sweet Chipotle Dressing

• 1 tablespoon chopped onion
• 1 tablespoon chopped garlic
• 2 tablespoons dijon mustard
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped cilantro
• 2/3 cup vinegar (rice wine, white, or balsamic)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons honey
• 1-2 chipotle peppers in adobo sauce (seeds removed)
• 1 cup plain yogurt
• 1/2 cup olive oil

Directions

Combine all ingredients (except olive oil) in a blender or food processor. Blend until smooth. While blade is running, pour olive oil in a small stream into mixture. Blend until smooth. Adjust seasonings to taste.