Banana Quinoa Granola Parfait

By now I'm sure that you've heard about the many wonders of quinoa - protein, fiber, iron, and more! So have you tried it yet? If you haven't, you should. At first I was a bit intimidated by it, but have discovered that it's nothing to be scared of. It's simple to make and delicious. While many quinoa recipes are savory, there is also a sweet side to this ancient little seed. This recipe is a great example of that.

The best part about this recipe is that it takes a simple coconut almond granola and makes it that much more nutritious simply by adding quinoa! Plus, with a dollop of whipped cream this breakfast parfait becomes dessert!

Ingredients

Quinoa Granola
• 1 cup rolled oats
• 1/4 cup quinoa, rinsed well and dried
• 1/4 cup slivered almonds
• 1/4 cup shredded coconut
• 1 tsp brown sugar
• 1/2 tsp ground cinnamon
• 2 tbsp honey
• 1 1/2 tbsp coconut oil, melted
• 1/2 tsp vanilla extract
Bananas
• 3 Bananas, sliced
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
Yogurt
• 2 cups vanilla yogurt

Instructions

Quinoa Granola
• Preheat oven to 325 degrees.
• In a medium bowl, combine oats, quinoa, almonds, coconut, brown sugar, and cinnamon.
• Mix in honey, coconut oil, and vanilla.
• Spread evenly onto a cookie sheet.
• Bake for 10 minutes, then stir. Bake for another 5-7 minutes, or until golden brown.
• Remove from oven and set aside to cool.
Bananas
• In a small bowl, gently toss bananas in maple syrup and cinnamon.
Assembly
• In the bottom of 4 bowls/parfait cups/mason jars, spoon in 1/4 cup yogurt.
• Spoon in a layer of bananas and a layer of granola.
• Repeat with 1/4 cup yogurt, bananas, and top with granola.

Cranberry Cheesecake with Oatmeal Cookie Crust

I have so much to be thankful for this Thanksgiving. I have been blessed in so many ways. Even though I'm sad that my family could not be together today, I had a wonderful day at home hosting my amazing in-laws.

Oh man... I'm full. Really, really full. Sad thing is, it's been several hours since I finished eating. I made a lot of food today. Not only was this my very first attempt at making a turkey, but also my first time to make the entire meal. I sure had fun making it, but man am I exhausted. I mean, I. am. warn. out. In case you were wondering, here's a recap of today's menu:

• Roasted Turkey


• Mashed Potatoes


• Gravy


• Stuffing (from scratch)


• Green Bean Casserole (from scratch)


• Mac and Cheese (from scratch)


• Rolls (from scratch)


• Sweet Potato Pie (crust and filling from scratch)


• Whipped Cream (from scratch)

and last, but not least...

• Cranberry Cheesecake with Oatmeal Cookie Crust

Of all these options, I've decided to highlight the cheesecake in today's post. I admit, I seriously failed at posting recipes for Thanksgiving. Please forgive me. Maybe I'll do a bit better for Christmas? I'll attempt to begin making it up to you by providing you with this deliciously amazing cheesecake. A few months back I wanted to make a cheesecake to bring over to my neighbor's for dinner. Lucky for me, my mother-in-law has a mean cheesecake recipe. I'm so glad I got it from her. It is to-die-for. Her recipe calls for a graham cracker crust, which is what I usually use, but the other day on the Cooking Channel I saw a cheesecake made with an oatmeal cookie crust. I was so intrigued, I had to try it.

How do you feel about cranberry sauce? My family has always had it on the Thanksgiving table, but I've never cared for it. I do like cranberries though. So instead of topping this with a canned pie filling, I decided not to leave cranberries behind and made a cranberry compote. It makes a great sweet and tangy topping for the cheesecake.

Ingredients

For Crust
• 3/4 cup oats
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract.
• 1/2 unsalted butter, melted
• 1/2 tsp ground cinnamon
For Cheesecake
• 1 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 tsp fresh lemon juice
• 1/4 tsp salt
• 4 eggs
• 1 (16 oz) container sour cream
• 3 1/2 (8 oz) cream cheese bars, room temperature
For Compote
• 2 cups fresh cranberries
• 3/4 cup sugar
• 1/4 cup water
• 1 tsp orange zest
• 1 tbsp water
• 1 tbsp cornstarch

Instructions

For Crust
• Preheat oven to 350 degrees. Lightly spray a cookie sheet.
• In a medium bowl, stir together oats, flour, baking soda, baking powder, and salt.
• In the bowl of a stand mixer, using the paddle attachment, cream 1/4 cup butter with sugar, brown sugar, egg, and vanilla extract.
• Add oat/flour mixture to butter mixture and mix until flour is incorporated.
• Spread the cookie dough onto the prepared cookie sheet until about 1/2 inch thick.
• Bake for 17-20 minutes, or until golden brown.
• Allow to cool on the baking sheet.
• After the cookie has cooled, place in a large freezer bag.
• Crush to small crumbs (the same as you would for a graham cracker crust) and pour in 1/2 cup melted butter and 1/2 tsp cinnamon.
• Once the butter and cinnamon are well incorporated into the cookie crumbs, dump the mixture into a spring form pan.
• Press the mixture firmly onto the bottom and slightly up the sides of the pan. Set aside.
For Cheesecake
• Preheat oven to 400 degrees.
• In the bowl of a stand mixer, on low speed, blend eggs, sugar, vanilla, almond, lemon juice, and salt until fluffy (about 1 ½ to 2 min).
• Blend in sour cream.
• Cut each cream cheese bar into quarters and add a quarter at a time to mixture while mixer is on.
• Pour over the cookie crust.
• Bake for 50-55 minutes, or until the edges are slightly brown.
• Turn the oven off and prop open the oven door.
• Allow the cheesecake to cool completely in the oven.
• Move the cheesecake to the refrigerator and cool overnight or for at least 4 hours.
For Compote
• Place cranberries, sugar, orange zest, and 1/4 cup water in a medium saucepan over medium heat.
• In a small bowl, stir together water and cornstarch. Add to the saucepan.
• Reduce heat to low and simmer until cranberries soften and begin to "pop."
• Remove from heat and cool completely.
• Serve over cheesecake.

Pumpkin Pancakes

For the first 5 years that my husband and I were together he was convinced that he did not like pancakes. So for 5 years we didn't eat pancakes. 5 years! Finally, one morning earlier this year, when I really wanted some pancakes, I decided to just make them. If he didn't like them, he could figure something else out to eat. After calling him into the kitchen and telling him that breakfast was ready, I showed him what I had made. Pancakes. He kind of crinkled his nose in disappointment, but he said that he would at least try them. In hesitation, he took the first bite. Then the second. And before I knew it he had gobbled down the whole plate. He loved them! That's right, he loved my pancakes. I couldn't believe it. All this time he was adamant that he just wasn't a fan of pancakes. And all this time my kitchen had been pancake-less!

Ever since that day we've been having pancakes for breakfast every couple of weeks. He even asks me if I'll make them. Go figure. Just to keep things interesting we've tried regular, whole wheat, banana, vegan, chocolate chip, blueberry... and this morning pumpkin. I'm a fan. They're a great breakfast on a fall morning.

Pumpkin Pancakes

Ingredients

3/4 cup all purpose flour
1/2 cup whole wheat flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nutmeg
Pinch of ground cloves
1 cup + 2 tbsp milk
1/2 cup pureed pumpkin
2 tbsp butter, melted
1 egg

Directions

In a medium mixing bowl, whisk together flour, wheat flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves.

In another bowl, whisk together milk, pumpkin, and egg.

Fold the wet ingredients into the dry.

Heat skillet over medium heat. Melt butter in skillet or spray with cooking spray.

Pour about 1/4 cup of batter for each pancake.

Once the top of the pancake begins to bubble, flip. Cook for another 2-3 minutes.

Serve with syrup and your favorite topping (pecans in photo above).

Adapted from Martha Stewart

Hot Chococlate

It's chilly outside! In this weather, a few things come to mind that are essential: a coat, a fireplace/heater, soup, socks, and hot chocolate. Yesterday, we started a fire in our fireplace for the first time since moving into our house. The previous owners couldn't have used it anymore than a time or two. I don't know how they couldn't. We love starting a fire and cuddling on the couch with hot chocolate in hand. Speaking of hot chocolate, I woke up with hot chocolate on my mind. This recipe is simple and delicious. It's a great start or finish to a chilly day. You won't see any reason to buy those little packets after trying this recipe.

Before I share the recipe, I should apologize for my absence over the past week. Aside from school and work, I've been busy moving. Not physically moving, but moving in the blog world! That's right, I'm getting ready to move to my own domain. I know I just got here a little over a month ago, but I can't wait to have my very own space. Expect the new site to launch very soon!

Hot Chocolate

Adapted from Todd Wilbur's Top Secret Recipes

Ingredients

1/4 cup water
2 tbsp unsweetened cocoa powder
2 tbsp sugar
1 1/2 cups milk
1/4 tsp vanilla extract

Directions

In a small sauce pan, whisk together water, cocoa, and sugar. Heat, whisking continuously, until it just comes to a boil. Whisk in milk and heat for 1-2 minutes. Remove from heat and mix in vanilla. Pour into a mug and top with fresh whipped cream or marshmallows.

Baked Boneless Buffalo Wings

HAPPY ELECTION DAY!

It's a beautiful day to be an American! No matter what your political beliefs, there's no doubt that this is an important day. I'm very excited, nervous, and anxious! I hope that you exercised your right to vote!

I was trying to figure out what to make for dinner tonight. I decided not to do Taco Tuesday today (even though I heard that it's National Nacho Day... say whhhaaattt?), so I just might have to make something Tex-Mex another day of the week. I saw a commercial for a wing restaurant, which looked delicious and my mind was made. Personally, I prefer boneless wings because they are less work to eat, while my husband prefers bone-in wings, so I actually made both. And I only fry something every once in awhile and would rather bake whenever possible, so I decided to make Baked Boneless Buffalo Wings.

Day 6 of Thanks: I am thankful to live in the United States of America, the land of the free, a democratic republic in which we have the right to vote for the individuals that we wish to represent us.

Baked Boneless Buffalo Wings

Ingredients

2 boneless, skinless chicken breasts
1 1/2 cups all purpose flour
1/2 cup panko breadcrumbs
1 tsp salt
3/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp ground black pepper
1/2 cup milk
2 eggs
Buffalo wing sauce (enough to coat)

Directions

Preheat oven to 450 degrees. Spray baking pan with cooking spray.

In a bowl, combine flour, panko, salt, garlic powder, onion powder, cayenne, paprika, and pepper. In another bowl, beat the milk and eggs.

Cut chicken breasts into 1 inch, bite-sized cubes. Place half of the chicken in the milk/egg mixture and coat, then put in the flour mixture, tossing to coat. Evenly spread the pieces on the baking pan.

Bake for 20-25 minutes, turning over after half of the time.

After removing chicken from the oven, put it in a large mixing bowl. Coat with the buffalo sauce and toss to evenly coat all of the pieces.

Serve with carrots & celery and blue cheese or ranch.

Chocolate Chip Nutella Cookies

I spent the weekend in the woods.

Rather than spending opening weekend of deer season at home as a "hunting widow," I chose to tag along. Even though we came home empty handed, we had a great time. Every now and then it's nice to get away from the city lights and enjoy nature. I like to think it keeps me sane. There's just something about sleeping in a tent under 4 blankets on an air mattress that's 75% deflated by the morning, waking up to the sound of thunder and raindrops dripping off of the leaves, cooking dinner over an open flame, listening to the footsteps of armadillos and squirrels as they scurry through the woods, and spending quality time with family without the interruption of television, laptops, or iPads. Of course, that's not to say that I wasn't happy to come home to my comfy bed and a warm shower... because I most certainly was.

Last night I was feeling the need to get in the kitchen and whip something up. As I searched through the pantry, I came across a jar of Nutella. I'm sure I'm not alone when I say that I have quite a love for this jar of pure awesomeness. It is delicious. I once heard someone give the advice to another person that since they hadn't tried it yet, they shouldn't ever because they would be hooked. I think they were right. After you've tried it, I'm not sure how you couldn't like it. Or love it. Next to the Nutella laid a bag of chocolate chips. So I had no choice but to make cookies out of them.

Chocolate Chip Nutella Cookies

Ingredients

1/2 cup Nutella

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 1/4 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 cup semi-sweet chocolate chips

Directions

In the bowl of a stand mixer, mix together Nutella, butter, sugar, egg, and vanilla. 

In another bowl, sift together flour, baking soda, baking powder, and salt.

Add the dry ingredients to wet ingredients and mix until well combined. Fold in chocolate chips. 

Refrigerate cookie dough for about 1 hour.  Preheat oven to 375 degrees. 

Roll dough into tablespoon-size balls and place on a cookie sheet. Bake for 9-11 minutes. Remove from cookie sheet and allow cookies to cool on a cooling rack.

P.S.

I'm about 5 days late, but I figured I would really like to join in on the 30 Days of Thanks fun. So here are my first 5 days:

• Day 1: I am thankful for the love and blessings of Jesus. 
• Day 2: I am thankful for amazing husband. He is the best man, friend, and husband that I could have ever asked for. I am so blessed to have him in my life.
• Day 3: I am thankful for my family. They are always there to support me and I love them so very much.
• Day 4: I am thankful for our sweet dog, Minnie. She just joined our family a month ago, after we inherited her from Jody's grandparents. I'm so happy she is with us. 
• Day 5: I am thankful to have a job working with a group of very wonderful people.