Vanilla-Almond Granola

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I’ve never been a breakfast person. Occasionally after a night after one-too-many cocktails, I’ll crave a good and greasy breakfast sandwich…but for the most part, I’ll go for some yogurt and fruit after my morning coffee in my day-to-day routine.

My favorite way to kick it up to the next level, and make it a little more substantial is granola. Sweet, crunchy, nutty granola. Good granola is kind of ridiculously expensive to buy from the store – and I find that it’s usually sub-par to begin with. What can I say? I like a high oat to nut ratio.

Luckily, homemade granola is super easy. And this version highlighting the flavors of almond, vanilla, and honey delivers the sweet crunch that I crave when it comes to granola. I like to use top quality extracts (Rodelle is my favorite go-to brand) for a true natural flavor. Also, I really bump up the nut factor with the addition of whole almonds, sliced almonds, walnuts, and pecans for tons of crunch! And nothing beats local honey, of course. We have an apiary here on Chincoteague now, so delightful to use honey harvested here on my little seaside island!

A brief stint in the oven, and some cooling time – and you have a ton of granola that is good for weeks in the pantry. I love to use it on everything – from crunchy streusel toppings, to yogurt parfaits, to ice cream…

If you’ve not made granola at home yet, definitely give this a try. A great recipe to make with the little ones, too. They’ll love having it for breakfast in the morning throughout the week!

Vanilla-Almond Granola

4 cups rolled oats
1 cup walnuts, chopped
1 cup whole almonds, chopped
1 cup pecans, chopped
1 cup sliced almonds
1/2 cup brown sugar
1/2 tsp kosher salt
3/4 cup honey
1/2 cup olive oil
1 Tbsp vanilla extract
1 tsp almond extract

Preheat oven to 300 degrees. Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.

Combine oats, nuts, brown sugar and salt in a large mixing bowl. Add the honey, olive oil, vanilla, and almond extracts. Mix until well combined.

Dump granola mixture onto prepared baking sheet. Bake at 300 for about 45 minutes, stirring a couple of times in the process. Let cool completely before storing in an airtight container.

Source: adapted from King Arthur Flour

Cherry Almond Crumble Bars

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Well, we got snow! 13 inches here on Chincoteague Island to be exact. I know that may not sound like much to many of you, but for our coastal area – it’s quite a bit. Have spent time outside playing in the snow with the boys, making batches of vanilla snow cream, and of course – baking!

These cherry streusel bars are a twist on one of my favorite go-to recipes. My favorite lunch spot here on the island, Sea Star Cafe, serves a very similar bar – usually in the raspberry or apricot variety. I can never resist adding one to my order when I see them in the case…So, with all this snow on the ground…I was really craving one with a cup of my Earl Grey. Sea Star is closed until the spring (as with most things around here). So, it’s not so easy to get my fix. What else is a girl to do, but get into the kitchen and make them for herself?

I must have been thinking ahead, because when I came across a jar of sour cherry jam – during my last pilgrimage to my nearest Whole Foods (“across the Bay”), I couldn’t resist putting it in my cart. I knew it would be just perfect for these bars!

And guys, I was totes right. The sweet-tart cherry jam, blanketing a layer of shortbread crust – and topped with a crunchy, nut-filled, buttery streusel topping. Heaven.

It’s going to be all you can do not to consume the whole pan, trust me…

Cherry Almond Crumble Bars

1/2 pound (2 sticks) butter, at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 1/3 cups flour
1/2 tsp kosher salt
8 oz sour cherry jam
2/3 cup good granola (without dried fruit)
1/4 cup walnuts, roughly chopped
1/4 cup pecans, roughly chopped
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.

In a medium bowl whisk the flour and salt together. With the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.

Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 8-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.

Mix the granola, walnuts and pecans into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.

Bake the bars for 45 minutes, until lightly browned.

Cool completely and cut into 9 or 12 bars. Store in airtight container.

Source: adapted from Barefoot Contessa Foolproof by Ina Garten

Cranberry-Orange Yogurt Loaf

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Christmas and  most of the Holiday have now past for the year, reserving one massive New Year’s Eve throwdown tomorrow night. One thing that I am always sad to see leave my stores for another year is cranberries…and I know I can’t be alone.

I did a twist on one of my favorite summertime loaf cakes (Lemon Blueberry) to come up with this divine winter version. A tender moist cake flecked with fresh orange zest and studded with ripe red cranberries. Once it’s baked, another punch of orange flavor is added in the form of a simple orange glaze that’s poured on while the loaf is still hot…allowing it to soak up all that goodness, and add to the moisture factor.

The sweet cake paired with the occasional tart bite from a cranberry is sheer perfection for breakfast with a cup of tea. This recipe is for one loaf cake, but I regularly double it – and freeze one for later!

And make sure to check back tomorrow – *somebody* may have a cranberry cocktail to share with y’all for the New Year’s Eve shenanigans goin’ down tomorrow night…stay tuned!

Cranberry – Orange Yogurt Loaf Cake

1/2 cup plain yogurt (I used vanilla)
1/2 cup sour cream
1 cup sugar
2 eggs
1/4 cup vegetable oil
zest from 1 orange
1 tsp vanilla extract
1 tsp orange extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cups cranberries

For the syrup:
1/4 cup confectioners sugar
juice from 1 orange

Preheat oven to 350 degrees. Grease and line a standard loaf (9×5) pan with parchment paper. Set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk to combine. Set aside.

In a large bowl combine the yogurt, sour cream, sugar, eggs, oil, zest, and extracts. Whisk to combine. Carefully add in the flour mixture, and using a rubber spatula fold in the flour until it is mostly combined. Leave a few streaks of flour in the batter – bakes up better!

Toss the cranberries with a big pinch of flour, then add them to the batter. Gently fold them into the batter, and pour into the prepared baking pan.

Bake for around 55-60 minutes, until a toothpick inserted into the top comes out clean.

While loaf is baking, prepare the glaze by whisking the confectioners sugar and juice together in a small bowl. Spoon glaze evenly over the warm loaf as soon as it comes out of the oven.

Let rest for at least 2 hours before removing from loaf pan. Wrap leftovers in plastic wrap or store in air-tight container for up to 3 days.

 

Orange Crush Cupcakes

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Orange Crush Cupcakes

The Orange Crush, in cocktail form  (not to be confused with the cloyingly sweet soda variety), is synonymous with our beaches here on the Eastern Shore. A few simple ingredients are shaken up to create one of the freshest and fruitiest drinks you’ll find.  They’ve long been one of my favorites in the summertime. So, I got to thinking – why not in cupcake form?

I used my favorite vanilla cake recipe as my base – with a fruity twist from fresh orange juice and zest. And I gave the buttercream frosting a nice boozy kick with a splash of Triple Sec and vodka, as well as some orange zest for a little brightness. The flecks of orange were pretty in the frosting as well.

You guys, they TOTALLY tasted like the cocktail. But cake. I took one over to one of my early morning beach walks for breakfast, and I couldn’t resist a little photo sesh…Cake By The Ocean

Cake by the ocean, baby! If there ever was a cake deemed worthy of being consumed by the ocean – it’s most certainly these. Make them soon to welcome the warm weather! No regrets.

Orange Crush Cupcakes

3 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp (2 sticks) butter, at room temperature
1 orange, zested
2 cups sugar
4 large eggs, at room temperature
1 cup buttermilk
1 tsp. vanilla extract
1 Tbsp. vodka

For the frosting:
1 cup unsalted butter, room temperature
1 orange, zested
4 cups confectioner’s sugar
1 Tbsp Triple Sec (I used Grand Marnier)
3 tsp. vodka
1 tsp vanilla extract
pinch salt
orange slices, for garnish

To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.

In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, and orange zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of bowl and beat for 1 more minute.

Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk, the juice from the orange, vanilla, and vodka in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.

For the frosting, cream the butter and zest on medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar. Add the vanilla extract, Triple Sec, vodka, and a pinch of salt. Increase speed to medium, and beat until smooth and frosting is combined.

Frost cupcakes as desired, and garnish with a slice of orange.

Makes about 28 cupcakes.