Granola Goodness Part Two!

As is true with a lot of my recipes, this idea started when I wanted to use up something that I had hanging around in the fridge; in this case, it was some jarred applesauce I had bought to make zucchini bread a week or two ago. Given my granola kick, I wondered if anyone had ever thought to use applesauce in granola instead of oil, like you would do with a cake or other baked good.

Lo and behold, the Google revealed to me that others had this thought, too!

Because I'm still on my pumpkin kick, I used pumpkin spice as my seasoning rather than just plain old cinnamon for some seasonal interest. This recipe is on the sweeter side as far as granolas go, which makes it really yummy for direct snacking and also great on plain greek yogurt with a drizzle of honey. Om nom nom.

 Granola for the whole week!

Pumpkin Spice Applesauce Granola

Significantly altered from Baking Bites

Yields approximately 5 cups of granola

3 1/2 cups old fashioned (NOT quick cooking!) oats
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup light brown sugar, packed
1/2 cup unsweetened applesauce (regular, not the chunky kind)
1/8 cup honey
1 tsp vanilla extract
1/2 - 3/4 cup mixed nuts (I used 1/2 cup walnut baking pieces and 1/4 cup sliced toasted almonds)
1/2 - 3/4 cup dried fruit (I used raisins, but cranberries or just about any dried fruit would be great here, too)

1) Preheat oven to 325 F, and line a large baking sheet (or two smaller sheets) with parchment paper.

2) In a large bowl, combine oats, pumpkin spice, and salt. In a separate medium bowl, whisk together brown sugar, applesauce, honey, and vanilla.

3) Pour wet ingredients into dry ingredients. Add nuts and stir to combine. Spread on prepared baking sheet(s) in an even layer.

4) Bake for 20 minutes, then gently stir, rotating the granola from the edges into the middle to ensure even baking.

5) Bake for an additional 20 minutes or until the granola is dry and crispy. It will get crispier as it cools. It might be necessary to stir the granola again at this stage if you need to bake it for a much longer time.

6) Set pan on a wire rack to cool. Once cooled, break up granola as desired, and stir in dried fruit. Store in an airtight container to retain crispiness.

Almond Butter Granola AND Peanut Butter Granola

Okay, how come nobody told me how easy and awesome it is to make your own granola? Seriously, kids, where has this been all my life?

Most of the recipes I've found online involve lots of oil (isn't granola supposed to be healthy-ish?) or laborious stirring, to which I am greatly opposed. I found these two recipes on the site Peanut Butter Fingers (which is a really great read, by the way), and they couldn't be easier. I'm partial to the peanut butter version, but both are very yummy and great to eat with yogurt or by the handful. You're just 15 minutes away from delicious crunchiness!

 Giant clusters!

Almond Butter Granola

From Peanut Butter Fingers
Makes about one cup of granola (I halved the original recipe)

Ingredients:
2 tbsp. almond butter
2 tbsp. honey
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
1 tbsp. chia seeds (optional, but a nice healthy addition!)
1 c. old fashioned oats (not quick cooking!)

Directions:

1. Preheat oven to 325 degrees F and spray cookie sheet (I used a jelly roll pan with edges for fear of dropping the granola everywhere) with cooking spray.
2. Combine almond butter and honey in a bowl and microwave until almond butter is slightly melted (about 30 seconds). Stir almond butter and honey together.
3. Add cinnamon and vanilla to almond butter mixture.
4. Stir oats and chia seeds into almond butter mixture, completely coating oats in the mixture.
5. Spread oats onto cookie sheet and bake for eight minutes before tossing oats and baking for another eight minutes until granola is slightly brown.
6. Let cool until granola is crunchy (it might not be immediately crunchy when you take it out of the oven, but give it time and it will be) and enjoy!

Almond butter granola

Peanut Butter Granola

From Peanut Butter Fingers
Makes about one cup of granola

Ingredients:
2 tbsp. creamy peanut butter
2 tbsp. honey
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
1 c. old fashioned oats

Directions:

1. Preheat oven to 325 degrees F. Spray cookie sheet/jelly roll pan with non-stick cooking spray and set aside.
2. Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
3. Stir cinnamon and vanilla into peanut butter and honey mixture.
4. Add oats and stir until oats are completely covered in peanut butter mixture.
5. Spread out oat mixture onto prepared cookie sheet and bake for 15 minutes or until granola is slightly browned. Stir the granola once halfway through baking.
6. Let cool until granola is crunchy and eat!

Happy New Year and Holiday Leftovers

Happy new year, friends!

I hope everyone had a glorious, relaxing holiday. Can you believe it's 2013 already? The world didn't end, so I guess we're stuck with it whether we like it or not. Maybe the world will end again in a few years. Keep the canned goods and bottled water at the ready!

My office holiday decoration this year. A tiny USB Christmas tree!

I love the holidays, and I try to get as much holiday cheer (see my Christmas tree above) and noms in as I can during November and December. As a result, I often have lots of leftover holiday goodies hanging around into the later winter months. If you're like me, you probably have some leftover egg nog in your fridge. If you're really like me, this egg nog is not actually leftover from the holiday, but egg nog purchased in January at half-price when the stores are trying to get rid of it. Oops!

Now what to do with this excess of egg nog? While perusing the interwebs today, it struck me. Why not take one of the easiest and most delicious things to make and add egg nog to it?

Behold! Egg nog puppy chow was born!

I wasn't sure how this idea would turn out, but this stuff is really tasty, albeit a bit rich. I made a small batch to start, but the recipe could be easily doubled to yield the normal quantity of puppy chow that you would get if you followed the recipe on the back of the Chex box.

Egg Nog Puppy Chow

4 cups Chex cereal (I used a combo of rice and corn because that's what we had)
3/4 cup white chocolate chips
1 1/2 tbsp butter
1/4 tsp nutmeg
2 tbsp egg nog (I used light egg nog, but any kind should work fine!)
1 - 1 1/2 cups powdered sugar

1) Place Chex cereal in a large mixing bowl. Set aside.

2) In a microwave-safe bowl, microwave the butter and the white chocolate chips on 50% power for one minute. Remove and stir the mixture,breaking up any lumps. Microwave on high for an additional 30 seconds or until smooth.

3) Remove the mixture from the microwave, and stir in the nutmeg and the egg nog.

4) Pour the egg nog mixture over the cereal. Stir to coat evenly.

5) Place half of the powdered sugar into a gallon-size Ziploc bag. Pour cereal mixture into bag. Add the rest of the powdered sugar. Seal the bag and shake to coat the cereal with the powdered sugar.

6) Line a cookie sheet with wax paper, and spread the puppy chow on the wax paper to cool. Store in the refrigerator for up to four days.

Enjoy!

Pumpkin Bonanza!

Well, folks, it was a late night in the lab yesterday. I had to run a long furnace experiment (and had to go into lab today to finish it blah), and while I waited, I decided that I should tell you good people about all of the delicious fall baking I've been doing lately. I noticed that even though I included cupcakes in the title, my blog is definitely lacking in baked goods. Worry not...this sad fact will change in the coming chilly months.

My research group had coffee hour last week, which I always use as an excuse to go a little crazy with the baking. I made some apple cinnamon muffins (not as interesting) as well as a few pumpkin dishes (more interesting).

These pumpkin pie bars are a fun, easy twist on pumpkin pie. They're sort of halfway between pumpkin pie and pumpkin cheesecake. The only modification I made was to decrease the amount of the topping/crust to 3/4 of the original recipe. Since they turned out so well, I made another bunch for a "practice Thanksgiving" that my friends Lauren and Kellie had at their place on Saturday. Our lovely hosts made the turkey, mashed potatoes, and stuffing, and everyone else brought sides, desserts, and appetizers. There were great friends, great food, and great times all around. :)

Even though the bars were well received, the star of the show was something I made on a whim: pumpkin spice puppy chow. No, not like the stuff by Purina. This kind of puppy chow (aka muddy buddies in some places). If you haven't had it before, a very important piece of your childhood is missing, so go make yourself some. Right now. I'll wait.

The recipe for the pumpkin spice version replaces the peanut butter with Biscoff spread. However, since I couldn't find that, I used Trader Joe's Speculoos Cookie Butter, which is basically heaven in a jar. Seriously, the clouds will open up and angels with trumpets will appear when you first taste it. Couple that with some white chocolate and pumpkin pie spice, and you have a deliciously addictive snack. (I may or may not have eaten all of the puppy chow left over from coffee hour...but you have no evidence of this, do you? Mwahaha.) Puppy chow is super easy, and this version really seemed to be a crowd pleaser. Try it at home!

A little bowl of heaven

Also, not quite as heavenly as speculoos butter but still quite delicious is Trader Joe's Pumpkin Butter. (I swear I'm not paid by TJ's in any way) It's like apple butter...but with pumpkin. I'm really digging it stirred into Greek yogurt with some granola.

The triumvirate

Once I discovered exactly how nutritionally sparse the PSL from Starbucks is, I've tried to avoid them (sigh). Thus, I sought to make my own. This recipe from Skinnytaste is an excellent substitute which uses the pumpkin butter...and it's super easy! Also, I can make mine more pumpkin-y if I want to without having to learn the language of Starbucks to get my order across. Be your own barista!

Starbucks, eat your heart out!

To use up the last of my pumpkin as well as some walnuts and applesauce I had lying around, I made a small batch of pumpkin nut muffins. They are moist and delicious and a festive way to use up any extraneous gourd you may have hanging out in your fridge.

As much as I love pumpkin, I'm super excited for the next season in line: peppermint! I think I saw some seasonal items popping up on menus already, so it's just around the corner! What's your favorite seasonal flavor?

The Kale Chronicles

My favorite part about summer is the plethora of unique fresh veggies that appear at the grocery store and farmer's market. Sure, I love the usual suspects like carrots and peppers, but part of the fun of cooking is being inspired by what is in season at any given moment. One class of veggies that doesn't get nearly the respect it deserves is the leafy-greens family. This includes things such as Swiss chard, collard greens (a current obsession when I eat Ethiopian food), and my personal favorite, kale.

Source

I love, love, love kale. It has a strong enough flavor to stand on its own, but it is versatile enough that it blends in with whatever flavors you desire.

When looking at what to make for dinner, I try to adhere to the cook-once-eat-all-week mantra. This pasta dish stores and reheats really well, so you can nom all week from one easy night of cooking. I've adapted this meal from a WeightWatchers recipe. I like to use more kale than the original because as I said, I really like kale, and the extra greens make it more satisfying in my opinion. You really can't go wrong with whatever kind of sausage you use, and you could probably even use other greens like broccoli rabe, chard, or even asparagus if you can't find kale.


I went a little kale-crazy, and I wound up buying two bunches, which is kind of a lot of volume for one person. Thus, I needed to find another recipe to make with my limited ingredients. The idea for kale chips was born!

The term "chip" in relation to kale is kind of a misnomer. They're really more of a crisp than a chip. They're not quite hearty enough to survive a salsa or a dip, but they're light and delicious and perfect for a savory, crispy food craving!

A few notes on kale chip prep: make sure your kale is REALLY dry. Otherwise, it won't crisp up evenly, and you'll have some chips that are overcooked and some that are still floppy. Also, as I found out, the kale chips tend to get soggy if you don't consume them immediately (but a little moisture didn't deter me from eating them!). Enjoy them fresh out of the oven. Plus, they're really yummy when they're still warm.

Cheers!

Pasta with Sausage and Kale
Adapted from WeightWatchers.com recipe "Rigatoni with Sausage and Kale"

2 cups uncooked pasta (I like to use fun shapes like bowties or curly pasta that holds the kale better)
8 oz uncooked bulk turkey or chicken sausage, spicy (I've used spicy turkey sausage and spicy chicken parmesan cheese sausage...both were great!)
1 bunch uncooked kale, roughly chopped into bite-sized pieces
1 cup canned fat free, low-sodium chicken broth
1/4 tsp black pepper
1/8 tsp table salt
1/4 tsp crushed red pepper flakes
1/2 cup shredded Parmesan cheese

Instructions

Cook pasta in salted water according to package directions.

Meanwhile, brown sausage in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale a handful at a time. Cook, stirring frequently, until limp, about 3 to 5 minutes.

Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.

Sprinkle each serving with about 2 tablespoons of cheese before serving.
Yields about 1 1/2 cups per serving.

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Baked Parmesan Kale Chips
Modified from Skinnytaste

1 bunch kale
cooking spray (I used canola, but olive oil would work well, too)
sea salt
black pepper
1/2 cup shredded Parmesan cheese

Preheat oven to 350 F. Lightly spray large baking sheets with cooking spray.

Wash and thoroughly dry kale. Remove any thick stems, and tear kale into bite sized pieces.

Place kale pieces on baking sheets in a single layer. Spray lightly with cooking spray. Sprinkle with salt and pepper to taste.

Bake for ~10 minutes, moving the kale around as it shrinks and gets crispy.

Remove from oven, top with cheese, and bake for another ~5 minutes until cheese begins to melt, edges are crisp, and some kale begins to get brown around the edges. Enjoy!