Tag: breakfast

Rhubarb Crumble Yogurt Bowl

Rhubarb Crumble Yogurt Bowl

My parents have a sprawling rhubarb patch and they are kind enough to share the wealth. I’m a sucker for a good rhubarb loaf, but this year I chose to use my first bundle of rhubarb to test out a new recipe – rhubarb compote!

Rhubarb Crumble Yogurt Bowl

One of the perks of rhubarb compote is its versatility. You can add a dollop on ice cream, cheesecake or in this case – a yogurt bowl! Sprinkled with granola, this rhubarb yogurt bowl is something you can look forward to as you drag yourself out of bed in the morning.

Rhubarb Crumble Yogurt Bowl

Rhubarb Crumble Yogurt Bowl

Ingredients:

  • 4 C. rhubarb, chopped
  • 2 Tbs. honey
  • ¼ C. water
  • ¾ C. vanilla greek yogurt
  • 4 Tbs. granola

Directions:

  • Over medium heat stir together the rhubarb, honey and water in a sauce pan.
  • Bring to a simmer, stirring often.
  • Cover and let the mixture simmer for five minute.
  • Uncover the pan and allow the rhubarb to soften further for another five minutes.
  • Remove from heat and let the compote cool
  • In a bowl add the greek yogurt and top with the rhubarb compote and granola. If you prefer a sweeter taste, add a drizzle of honey on top and enjoy!

Cinnamon Rolls

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Cinnamon Rolls

Is there any better way to wake up than to the smell of warm cinnamon rolls coming out of the oven?! These frosted delights were a special breakfast treat growing up, and the sweet smell of freshly baked dough and cinnamon bring back a flood of happy memories. During our marriage I have only attempted to make these once, so on a rainy Saturday morning I thought I would try and perfect my recipe.

Cinnamon Rolls

Being patient was my first lesson in making homemade cinnamon rolls. It’s easy to try and rush when you are thinking of the delicious end result, but taking your time with the dough makes all the difference. After three hours of kneading, rolling and baking your house will be filled with a sweet aroma that will entice any late sleepers to throw back the covers and come to the kitchen.

Cinnamon Rolls

Once I pulled the cinnamon rolls out of the oven, I realized why I had waited so long to make them. We had 14 warm, gooey tempting us to devour all of them. Something our willpower couldn’t handle – so we packed up the leftovers and sent them off to be enjoyed by coworkers. Next time I pull out this recipe I will have to plan ahead and invite friends over for brunch!

Cinnamon Rolls

Ingredients:

Rolls:

  • 4 tsp. yeast
  • 2 tsp. sugar
  • 1/4 warm water
  • 3 1/2 C. flour
  • 1/8 C. sugar
  • 1 tsp. salt
  • 3/4 C. warm water
  • 1/8 C. oil

Filling:

  • 4 Tbs. butter, room temperature
  • 1/2 C. sugar
  • 1/2 C. brown sugar
  • 4 Tbs. cinnamon

Icing:

  • 2 C. powdered sugar
  • 2 Tbs. water
  • 1/2 tsp. vanilla extract

Directions:

  • Mix the first three ingredients together and set aside for 15 minutes to double in size
  • Add the rest of the roll ingredients together in a large bowl and stir with a wooden spoon until well combined. Cover with a cloth and set aside in a warm area to rise for 30 minutes.
  • Knead the dough for 5 minutes, them cover and set aside for 1-2 hours until the dough doubles in size.
  • Knead again and preheat your oven to 375˙F and grease a round baking pan
  • Use a rolling pin to shape the dough into a long rectangle
  • Evenly cover the top of the dough with butter and sprinkle with cinnamon and sugar
  • Tightly roll the dough lengthwise and cut 14 1-inch pieces
  • Lay the rolls into the baking pan and place in the oven for 20-35 minutes
  • Once the cinnamon rolls have cooled, mix together the icing ingredients and drizzle the icing over the rolls

 

 

Peanut Butter Granola

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Peanut Butter Granola

Gasp all you want, but I just hopped on the granola bandwagon. I know, I know. Granola has been around forever, but I was never really a huge fan. I’ve boiled this down to the fact that granola is often paired with yogurt – a food item that is not on the top of my list.

Peanut Butter Granola

Recently, I had the realization that granola isn’t married to yogurt. I could nibble on it as a snack or pour myself a bowl with almond milk for breakfast. This was a huge turning point in my relationship with granola! Now I find myself daydreaming about breakfast when I can munch on another bowl.

Peanut Butter Granola

There are endless variations of granola, but my favorite has been this Peanut Butter Granola. The ingredients are simple, but the flavor is rich and creamy. If you have more of a sweet tooth, you could sprinkle in mini chocolate chips and snack on this as an afternoon treat!

Peanut Butter Granola

Ingredients:

  • ½ c. peanut butter
  • ¼ c. honey
  • ¼ c. maple syrup
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 5 C. rolled oats

Directions:

  • Preheat oven to 350˙ and line a baking sheet with parchment paper
  • In a small pan, heat peanut butter, honey and maple syrup until melted
  • Remove from heat and add in vanilla, cinnamon and oats
  • Stir until the oats are evenly coated the spread onto baking tray
  • Bake for 20 minutes, take out tray and stir oats, then bake for an additional 15 minutes
  • Remove tray from the oven and set aside to cool
  • Store in an airtight container