Banana Bread Granola

  If you love banana bread + granola give this recipe a try. It combines both of those, plus it is super simple to make and it tastes amazing! Delicious with yogurt, milk or just straight out of the jar for a quick healthy snack. I'm beginning to think it's magic because of  how fast it has disappeared. ;)

Banana Bread Granola

3 cups rolled oats

1/2 cup English walnuts (chopped, optional)

1/2 cup pecans (chopped, optional)

3 tbsp raw sugar

1/2 tsp salt

1/2 tbsp cinnamon

1 tbsp flax seeds

1 tbsp sunflower seeds

1/4 cup coconut oil

1/3 cup maple syrup

1 tsp vanilla

1 ripe banana, mashed

Combine oats, nuts, sugar, salt, cinnamon, flax and sunflower seeds in a bowl. Set aside. In a small saucepan over med low heat warm coconut oil, maple syrup and vanilla until liquefied. Remove from heat and whisk in banana puree. Pour over dry ingredients and mix together well. Spread on a baking sheet and bake at 350º for 25-30 minutes or until golden brown, stirring once halfway through baking. Let cool completely then store in an air tight jar or container.

My flesh and my heart may fail,

but God is the strength of my heart

and my portion forever.

~Psalm 73:26

Peanut Butter Banana Oatmeal

   It was very frosty and cold this morning, so a warm and comforting breakfast seemed fitting. We love oatmeal and while I was browsing recipes I came across this in one of my cookbooks. It was quick, easy and delicious. A perfect way to start the day.

Peanut Butter Banana Oatmeal

yield: 2-3 servings

1 3/4 cup milk

1/2 tsp vanilla

1/4 tsp salt

1/4 cup peanut butter

2 tbsp brown sugar

1 cup rolled oats

sliced bananas

chocolate chips, optional

Combine milk, vanilla, salt, peanut butter and brown sugar in a saucepan. Bring to a boil and add oatmeal. Cook and stir for a few minutes or until most of the liquid is absorbed. Top with sliced bananas and chocolate chips if desired.

 

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Satisfy us in the morning with your 

unfailing love,

that we may sing for joy and

be glad all our days.

~Psalm 90:14

   

  

 

Baked Eggs with Grits and Sausage

    Happy Monday, friends! Do you have a brunch planned but you're having a hard time deciding what to make? Just want something new to try for breakfast? These are the perfect solution.
   Hubby had made spaghetti for dinner the other night and there was sausage in the fridge that was left and needed to be used. I haven't made grits in awhile and was hungry for them, so these little guys fit the bill perfectly. 

 Baked Eggs with Grits and Sausage

yield: 4 6(oz) ramekins

1/2 lb sausage, fried and drained

2 cups milk

1/2 cup quick cooking grits

1/4 tsp salt

1/4 tsp fresh ground pepper

2 tbsp butter

 1/2 tsp sriracha

1/2 cup cheddar cheese, grated

1/2 cup Edam cheese, grated

4 cold eggs

1 tbsp chopped fresh sage

1 tbsp chopped fresh flat leaf parsley

fresh ground pepper

Preheat oven to 350°. Spray 4 (6oz) ramekins with nonstick spray. (or you could just use one regular sized baking dish)

In a saucepan bring milk, salt and pepper to a boil. Slowly whisk in grits and continue stirring until thick, about 5 min. Remove from heat and add butter, sriracha and 1/2 cup of cheese. Stir until butter and cheese is melted.

To assemble place 1/4 cup sausage in the bottom of the cup. Sprinkle about 3 tbsp of cheese on top. divide grits over the cheese. Crack an egg on top, season with pepper and sprinkle with the remaining cheese and fresh herbs. Bake until the whites are set,  15-17 min for a runny yolk or 18-20 minutes for a firm yolk. 

Serve hot.

Adapted from: this recipe 

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This is the confidence we have

in approaching God:

that if we ask anything according to His will,

He hears us.

~1 John 5:14 

  

 

Roasted Asparagus, Parmesan and Rosemary Tart

   Even though the weather doesn't feel so much like it right now, I know Spring is here. If for no other reason than this....Asparagus! I love having my own asparagus patch and always look forward to the first harvest of the season. It seems to be doing really well so far this year and I had a bunch in the fridge to use. 
   I almost always take Hubs lunch to the shop if he is working there and today I thought I'd make something for him using the asparagus. A tart was what I had in mind and after combining a few recipes this was the end result.

 

Roasted Asparagus, Parmesan and Rosemary Tart

yield: 1 -9.5 inch tart pan 

Crust:

1 1/2 cups pie & pastry flour

1/4 tsp salt

9 tbsp cold unsalted butter

1 egg yolk

1 tbsp ice water

In the bowl of a stand mixer combine flour and salt. Cut butter into small cubes and add to flour. Beat until mixture resembles course crumbs. Mix together egg yolk and water. Add and mix until combined.

Lightly flour a piece of parchment paper. Turn dough out onto paper and roll until it fits the tart pan. Carefully pick up and place dough into the tart pan. Press it down and then slowly remove parchment paper. Prick with a fork, cover with plastic wrap and refrigerate 1 hour or over night.

To prepare, remove from fridge, remove plastic wrap and bake @ 350° for 10 minutes.

Filling:

4 eggs

3/4 cup milk

1/2 tsp fresh ground pepper

1/4 tsp salt

1/2 tsp smoked paprika

2 tbsp chopped green onion

1 tbsp fresh rosemary, minced

1 cup fresh grated Parmesan cheese

8 stalks of fresh asparagus

Arrange asparagus stalks on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake at 350° for 15 minutes. Remove from oven and let cool.

Meanwhile in a bowl combine eggs, milk, salt, pepper & paprika. Whisk well; add onion, rosemary and cheese. Stir to combine. Pour into the baked tart shell. Top with asparagus stalks and bake for 15-20 minutes or until set. 

    As it turned out hubs had to go on a service call over lunch, so I didn't take it to him until later on. G-bug and I shared a slice right away though and it was delicious. 

   I stuck it in the warming drawer then to keep it hot until we took it to the shop. The little monkey found it while I was in another room. Fortunately I caught him before he was able to help himself. =)

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The grass withers and the

flowers fall, but the word of our

God stands forever.  

~Isaiah 40:8

  

Red Velvet Scones with White Chocolate Glaze

   I was invited to a 'Ladies Day' today. I wasn't sure if it was going to work out for me to go, but it did and I'm so glad. I thoroughly enjoyed it! We spent the day sewing, crafting, taking care of babies/children, fellowship-ing and eating a delicious lunch. Everyone that went took a finger food to serve with vegetable soup in bread bowls. I decided to make something to eat with our morning coffee. Since I've been on a scone making kick lately I thought I'd to try my hand at red velvet scones. Was quite pleased with the results.
 

 Red Velvet Scones with White Chocolate Glaze

yield: 12-16 scones

Scones:

2 cups flour

1/4 cup natural cocoa powder

1/2 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup cold unsalted butter

2/3 cup buttermilk

1 large egg, lightly beaten

2 tsp red food coloring

1 tsp vanilla

Preheat oven to 375*.

 In a large bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt. Cut in cold butter with pastry blender until mixture is crumbly.

In a small bowl whisk together buttermilk, egg, food coloring and vanilla. Stir into the flour mixture until dough forms. On a floured surface kneed dough 8-10 times. Pat or roll out into a circle about 1/2" thick. Cut into 12- 16 wedges. Place onto a parchment paper lined baking sheet and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Remove from baking sheet and cool on wire racks. Drizzle or glaze with white chocolate glaze. Serve with clotted cream. 

Can be stored in an airtight container for several days.

White Chocolate Glaze:

1/4 cup white chocolate chips or melting wafers

2 tsp milk  

Melt together, mix well and glaze or drizzle over cooled scones.  

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Show me your ways,O Lord,
teach me your paths;
guide me in your truth and teach me,
for You are God my Savior,
and my hope is in You all day long.
~Psalm 25:4+5
 

   

Chocolate Dutch Baby Pancake

   Happy Valentine's Day, friends!! So Husband took today off work...at least he tried to, but ended up having to go in for awhile anyway. (So much for having him here all day for once) We were able to have breakfast together, for which I was grateful. It doesn't happen very often with his busy schedule, so I wanted it to be a little more special than normal. Plus, it's Valentine's so of course it needed to be special!
   I had seen this recipe  a few days ago and had it in mind for Valentine's breakfast. It was perfect and oh-so-delicious!!!

Chocolate Dutch Baby Pancake

recipe from Two Peas and Their Pod

3/4 cup milk

3 large eggs

1/3 cup flour

1/4 cup cocoa powder, sifted

1/4 tsp course salt

1/2 tsp vanilla

1/4 cup sugar

2 tbsp unsalted butter

powdered sugar for dusting 

strawberries for topping

Combine milk, eggs, flour, cocoa, salt, vanilla and sugar in a blender. Blend together until mixed well, about 1 minute. Melt butter in a cast iron skillet on the stove top. Pour the blended mixture into skillet after butter is melted, then immediately place into a preheated 400* oven. Bake for 15-20 minutes until puffed and set. Dust with powdered sugar and top with sliced strawberries. Serve.  

 

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Love is patient, love is kind.

It does not envy, it does not boast, it is not proud.

It is not rude, it is not self-seeking, it is not easily angered,

it keeps no record of wrongs.

Love does not delight in evil but rejoices with truth. 

It always protects, always trusts,always hopes, always perseveres.

Love never fails.

~1 Corinthians 13:4-8

 

Chai Waffles with Spiced Vanilla Whipped Cream

   Hope everyone had a blessed Christmas! It's another wintry day at our house. Woke up to a fresh blanket of snow and it is still coming down. A good day to spend indoors baking rolls for a family gathering tomorrow night, maybe sew a dress, enjoy some mommy/son time and being very thankful to God for the blessing of a warm house. (something I too often take for granted)
   We had a Christmas service at church yesterday morning, and I wanted to fix a special Christmas breakfast to enjoy before we went. I was planning to make my gingerbread waffles, but then I found this recipe from  Ezra Pound Cake and decided to try  something new. I made a few minor adjustments to the recipe and they didn't disappoint...the only thing disappointing was the fact that Husband had taken my cooking spray while he was barbecuing the other day and didn't bring it back so I had trouble with the waffles sticking to the iron and tearing. I tried greasing the iron with olive oil etc, but it just wasn't working very well. I managed to get a few that weren't totally riddled to photograph. So although they looked like an almost total flop, they sure did taste like winners! Perfect for Christmas morning. (or any morning for that matter)

Chai Waffles with Spiced Vanilla Whipped Cream

yield: 12-16 waffles (depending on the size)

Waffles:

1 3/4 cups milk 

7 chai tea bags

1 3/4 cup flour

1/4 cup sugar

1 tbsp baking powder

3/4 tsp cinnamon

1/2 tsp cardamom

1/2 tsp fresh grated nutmeg

1/2 tsp orange peel

1/2 tsp salt

2 eggs, separated

1/2 cup canola oil

1 tsp vanilla

In a small saucepan over medium heat bring milk to a simmer, add tea bags and remove from heat. Let the tea steep for about 5 minutes. Squeeze the tea bags into the milk and then discard. Allow the tea to cool.

In another bowl whisk together flour, sugar, baking powder, salt and spices. Set aside.

In another bowl whisk together egg yolks, oil, vanilla and the cooled chai tea.

Add to the dry ingredients stirring just until combined, batter will be lumpy. 

In a small bowl beat the egg whites until stiff peaks form. Fold into the batter being careful not to over mix. 

Preheat and grease your waffle iron. Add batter and cook until golden brown. Dust with powdered sugar and top with Spiced Vanilla Whipped Cream and maple syrup.

Spiced Vanilla Whipped Cream:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla

1/2 tsp cardamom

1/2 tsp fresh grated nutmeg

Pour the cream into a bowl and whip on low speed until just beginning to stiffen. Add sugar, vanilla, and spices. Whip on high speed until stiff peaks form. Serve on top of waffles.
 

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And suddenly there was with the angel

a multitude of heavenly host

praising God, and saying,

"Glory to God in the Highest,

and on earth, peace, good will

toward men." 

~St. Luke 2:13&14

  

♥ Sheila 

 

     

Pumpkin Spice Latte Pancakes

   Another pumpkin recipe? Yes, because I had pumpkin that needed to be used up before it went bad. Plus, I've been wanting to try this recipe for awhile now.
   Husband is leaving to go to a Haz-Mat conference for a few days, so I wanted to make something for breakfast that was a little more special than usual. I decided these pancakes should do the trick. 

   We slept in as long as Little Mr allowed us too, then while I made breakfast 'D'+ 'G-bug' spent some father/son time together. {Hubs isn't too excited to be away from his little boy for that long, so he was getting in as much together time as possible.} I can't say I'm too excited about him being gone either, but it will definitely make a difference having another little person in the house with me this time!

Pumpkin Spice Latte Pancakes

yield: 8 pancakes

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

4 tsp brown sugar

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1 tsp pumpkin pie spice

1/2 tsp espresso powder

4 tbsp buttermilk powder

1 egg

1 tsp vanilla

1/2 cup brewed coffee, at room temperature

1/2 cup water

1/2 cup pumpkin puree

whipped cream

In a bowl whisk together flour, sugar, baking powder, baking soda, salt pumpkin pie spice, espresso powder and buttermilk powder. In another bowl whisk together egg, vanilla, coffee, water and pumpkin. Add to dry ingredients stirring just until moistened. Set aside to rest.

Heat a griddle on medium heat. When it is hot pour about 1/2 cup of batter onto surface and fry until golden brown. Flip and fry until golden brown on the other side.

Serve with whipping cream or syrup. {I suggest whipped cream}

     These were as delicious as I thought they would be. A perfect fall, Sunday morning breakfast!

   On another note, {although not really because it involves pumpkins too} we took 'G-bug' to the pumpkin patch yesterday and found him a pumpkin that was just his size. He was happy with it I believe! =)

How is our little 'punkin' already almost 6 months old?!?

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O Lord, our Lord,

how majestic is Your name in all the earth! 

You have set Your glory above

the heavens.

From the lips of children and infants

You have ordained praise....

~Psalm 8:1+2

♥ Sheila 

Baked Apple Pancake

   Fall.....the time of gorgeous skies, perfect temp's, colorful leaves, and of course all things apple and pumpkin! =) I think it would almost be my favorite season other than the fact that winter is right on its heels.
   I especially love spending more of my days in the kitchen this time of year; there are just so many wonderful things to be made {and eaten ;)}. Here is what I made for breakfast this morning. A perfect start to a cool, fall-ish day.

 Baked Apple Pancake

3 eggs

1/2 cup milk

1/2 cup flour

1 tbsp sugar

1 tsp vanilla

2 tbsp unsalted butter

3 apples, peeled, cored and sliced

1/4 cup brown sugar

powdered sugar for dusting

maple syrup

In a blender {I just used my hand blender} combine eggs, milk, flour, sugar and vanilla. Blend until smooth; set aside.

In a cast iron skillet melt butter. Add sliced apples and brown sugar. Cook on med heat, stirring occasionally for about 10 min or until apples begin to turn golden brown. Remove from heat and pour egg mixture over top. Bake @ 400* for 15-18 minutes or until golden brown and slightly raised. Remove from oven and dust with powdered sugar.

Cut into wedges and serve with maple syrup.

 

   I will definitely be making this again....we really enjoyed it, plus it doesn't take long at all to whip it up. I may add cinnamon and maybe some nutmeg to the egg mixture next time. It couldn't hurt and I think it would add a little something extra to the pancake.

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There is a time for everything,

and a season for every activity

under heaven........

......He has made everything 

beautiful in its time.

~Ecclesiastes 3:1 & 11

♥ Sheila