Cinnamon

Chocolate Chip Granola Bars

July 7, 2014 by Kay Leave a Comment

Easy to follow and full of nutty and chocolate flavor, Chocolate Chip Granola Bars are sure to please everyone in your family!

This is my first attempt at making granola bars and I must say it was way easier than I anticipated. These are great to have on hand for breakfast or a quick snack. I think kid’s will fall in love with these. The best part is these are made in the microwave! Super simple!

These definitely are healthier than store bought granola bars because natural ingredients such as honey, maple syrup, oats and nuts are used to make these decadent granola bars. No high fructose corn syrup or preservatives, that’s right, NONE. That is what makes Chocolate Chip Granola Bars so special and delicious! Enjoy!

Chocolate Chip Granola Bars

Yield: 16 Squares

Chocolate Chip Granola Bars

Ingredients

1/4 cup coconut oil, plus 1 tsp.
1/3 cup packed light-brown sugar
1/4 cup honey
1/8 tsp. salt
1 tsp. vanilla extract
1 tsp. cinnamon
2 cups oatmeal
1 1/4 cups rice cereal
1/4 cup pecans, chopped
1/3 cup mini semi-sweet chocolate chips, plus 4 tbsp.

Instructions

Add coconut oil, brown sugar, honey and salt to a 2 quart microwave safe bowl. Heat for 1 minute on high power. Stir the mixture. Microwave for another 1 minute and 30 seconds on high power. Blend in vanilla and cinnamon, then add in the oatmeal, rice cereal and pecans. Mix to combine. Firmly press mixture into a baking sheet. Sprinkle 1/3 cup of mini chocolate chips and press into bars. Transfer to freezer and chill 10 minutes, then remove. Microwave 4 tbsp. of chocolate chips and 1 tsp. coconut oil on high for 30-40 seconds, drizzle this on top of the bars. Place back in freezer for 10 minutes, remove and cut bars. Store in an airtight container in the fridge.

https://www.lovefoodwillshare.com/chocolate-chip-granola-bars/

Add foil to your pan and coat with butter.

Mix the oatmeal, cereal and nuts into the sauce.

Press the mixture down in the pan.

Press the chocolate chips into the bars.

Drizzle with chocolate.

Cut the bars.

Soft & Chewy granola bars.

You won’t be able to eat just one!

Chocolate Chip Granola Bars

Love the extra chocolate on top.

Adapted from Cooking Classy.

Cinnamon Sugar Bites

May 29, 2014 by Kay Leave a Comment

Cinnamon Sugar Bites are a super quick and tasty breakfast item or snack made from refrigerator biscuits.

I tend to buy refrigerator biscuits and crescent rolls when they are on sale. As I was going through my fridge the other day I noticed I had a package of Jr. Biscuits that were due to expire. So, I put my thinking cap on and decided I could use a little something sweet to tide me over before dinner.

I love recipes that only include a few ingredients and ingredients that most people have on hand. I chose cinnamon, sugar and butter and came up with Cinnamon Sugar Bites.

You cut the biscuits into fourths, dip them in butter and then smother the pieces into the cinnamon sugar mixture. Place the pieces into a baking dish, bake and in no time at all you have a delicious snack or breakfast item. It’s hard to eat just one, I ate almost half of them! 🙂

Enjoy!

Cinnamon Sugar Bites

Rating: 51

Yield: 6 Servings

Cinnamon Sugar Bites

Ingredients

2/3 cup sugar
3 tsp. cinnamon
1/3 cup butter, melted
1 (12-oz.) can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits

Instructions

Heat oven to 400°F. Generously grease 1 round baking dish or 8x4-inch loaf pan (do not use dark-coated pan).
In small shallow bowl, combine sugar and cinnamon; mix well.
In a small shallow bowl, add the butter and microwave for about 30 seconds until fully melted.
Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted margarine; roll in sugar-cinnamon mixture. Arrange in greased pan. Pour the left over butter over the top of the dish.
Bake at 400°F. for 18 to 25 minutes. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.
Adapted from Pillsbury

https://www.lovefoodwillshare.com/cinnamon-sugar-bites/

Cut the biscuits in fourths.

Dip each piece in butter.

Dip each piece in the cinnamon sugar mixture.

Arrange all the pieces in a baking dish.

Fresh out of the oven.

Cinnamon Sugar bites

Lots of cinnamon & sugar.

Cinnamon Sugar Bites

Doughy Goodness

Cinnamon Sugar Pretzels

April 27, 2014 by Kay 2 Comments

Cinnamon Sugar Pretzels are made in the microwave but taste like you baked them in the oven for hours!

I am always looking for a way to “dress up” pretzels and this recipe is one of my favorites. I love sweet and salty and this recipe for Cinnamon Sugar Pretzels covers both.

You start by combining cinnamon, sugar and canola oil, pour this over the pretzels and heat them up in the microwave so the sauce can melt into the pretzels.

This is a great snack for young and old, for any day snack or for a pot luck or get together. I warn you, you can’t eat just one! You might find yourself eating them all in one sitting, but that’s OK!

Enjoy!

Cinnamon Sugar Pretzels

Rating: 51

Cinnamon Sugar Pretzels

Ingredients

1 – 16 ounce bag pretzels
2/3 cup canola oil
1/3 cup sugar
2 tsp. cinnamon

Instructions

In a microwave safe bowl add the pretzels.
In a separate bowl whisk together the oil, sugar and cinnamon. Pour the mixture over the pretzels, stir to combine.
Microwave on high for 90 seconds. Stir and microwave for an additional 60 seconds. Stir and microwave for an additional 60 seconds.
Spread the pretzels on a baking sheet and let them dry for an hour. Store in an air tight container.

https://www.lovefoodwillshare.com/cinnamon-sugar-pretzels/

Mix together the sugar, cinnamon and oil.

Pour the mixture over the pretzels.

Let them rest after they come out of the microwave.

Cinnamon Sugar Pretzels

Sugary Goodness

Cinnamon Sugar Pretzels

Simple & Quick

This recipe is featured on:

Rattlebridge Farm

Whipperberry

Kitchen Fun with My 3 Sons

Dear Creatives

Truly Lovely

The Mandatory Mooch

Strawberry Muffins

March 27, 2014 by Kay 13 Comments

My recipe for Strawberry Muffins is an easy to prepare muffin that is filled with fresh strawberries and topped with cinnamon & sugar.

If you are stuck in a breakfast rut, here is a recipe that will get things moving. This recipe is considered a lite recipe, lower in calories than most muffins. Along with eating them for breakfast you could also have them as a snack or perfect for lunch.

Ripe strawberries are perfect for this recipe, they are sweeter when they are ripe. As you can see by the pictures they are baked to a golden brown and the strawberries really stand out. You could easily freeze these muffins in an air tight container for up to 1 month.

Strawberry Muffins

Enjoy!

Strawberry Muffins

Rating: 51

Yield: 18 Muffins

Strawberry Muffins

Ingredients

3 cups + 1 Tbsp all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter, cubed and softened
3/4 cup sugar
2 large eggs
2 tsp vanilla
1/4 tsp almond extract
1 1/2 cup plain fat-free Greek yogurt
Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
Cinnamon and sugar, for sprinkling tops (optional)

Instructions

Preheat oven to 400
Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
Beat in half of dry ingredients, followed by a third of the yogurt.
Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
Spray a muffin tin with non-stick spray or line with paper liners.
Divide the batter evenly among cups.
Sprinkle tops lightly with cinnnamon and sugar, if using.
Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
Let cool 5 minutes in the pan before removing and cooling completely.
Will keep ~3 days in a covered container.

Notes

Recipe adapted from Confessions of a Foodie Bride

https://www.lovefoodwillshare.com/strawberry-muffins/

Cinnamon

Footer

CONNECT