Brunch Round-Up

The problem I find when ordering brunch is trying to decide between something rich and sweet, like french toast or pancakes, and something savory, like an omelet or eggs benedict. Everything always sounds good and I usually wait until everyone else at the table has ordered before making my final decision (I am pretty notorious for eating off everyone else's plates at a meal). I love all sorts of breakfast/brunch foods so when it came time to prepare my own weekend brunch I wanted to include an assortment of dishes that would appeal to any sort of food mood or appetite. 

Strawberry and Cream Scones

When I first found the recipe for these scones while perusing Joy the Baker (she is the best), I knew that I wanted to include them. I love a great danish and these seemed like they would have the perfect flavors for a Saturday morning with girlfriends. Let me tell you, they did. The recipe called to top with turbinado sugar, but instead I brushed the tops of mine with cream and then generously sprinkled vanilla sugar on top. That vanilla flavor (one of my favorites) added the perfect sweetness to these already perfect scones. 

Caramelized Onion and Gruyere Quiche

Quiche is another one of my favorite dishes and I loved this one especially because it was full of caramelized onions. I love onions, in every form, but caramelized definitely take the cake for the best. The onions were sandwiched between layers and layers of gruyere cheese and full of eggs, cream, and seasonings. I went back for thirds of this quiche during brunch- I could not get enough!

Big Cluster Granola

I can't even count on my fingers and toes how many times I have made this granola. If you haven't started making your own granola then you are terribly wrong and missing out on one of the best things in life. I could probably make this granola in my sleep, but I knew that it was perfect addition to round out the brunch menu. It is light and simple, but always a crowd pleaser!

Brunch makes for a perfect weekend. 

Strawberry, Banana, and Ginger Smoothie

I drink a smoothie for breakfast almost every morning. I love mine loaded with frozen fruit, fresh baby spinach, almond butter, and almond milk. To that standard base I will add spices like cinnamon and ginger and power foods like avocado, flax, or chia seeds. I make my smoothie at night and refrigerate it so that grabbing it for breakfast in the morning is as easy as possible and I am able to snuggle in my warm bed for a couple extra minutes. 

The first recipe I made from my "What Katie Ate" cookbook was her Strawberry, Banana, and Ginger Smoothie and not just because it was on the first page. I am always looking for new smoothie recipes and this one was perfect for the day after Christmas when I was trying to eat a little lighter. 

Strawberry, Banana, and Ginger Smoothie 

serves 3-4

Ingredients

2 cups milk (your choice)

1/3 cup natural yogurt

3 frozen bananas, roughly chopped

handfull strawberries, hulled

1 x 3/4 inch piece ginger, peeled and grated

1 tablespoon honey

Place all ingredients in a blender and whizz until smooth! 

A few of my other favorite smoothies right now!

Butternut Squash and Cherry Smoothie

Superfood Sunshine Smoothie

Peach, Pear, and Fresh Ginger Smoothie

I like to top my smoothies with granola.

Katie's Granola (Yes, Another Recipe)

When my older sister asked what I wanted for Christmas this year I simply told her a cookbook and a slouchy beanie. What a surprise on Christmas morning when I unwrapped a black, cashmere beanie and a new cookbook! I was excited about both and within an hour my cookbook was completely covered in sticky notes, marking the pages of the recipes I wanted to make first. The cookbook is by the photographer and blogger behind What Katie Ate and features recipes inspired by Katie's travels around the world, entertaining her friends, and her family. One of the first recipes to catch my eye was her "Bob's Granola" recipe. My addiction with making my own granola started at exactly this time last year with Smitten Kitchen's recipe, followed by this recipe, and then followed by this recipe. Those three don't even begin to cover the amount of times that I have made different variations of granola in my kitchen. The smell that comes from the oven while the granola is cooking is enough for me to want to make it daily, not to mention that it is my favorite snack!

This recipe isn't too different from my standard granola recipe but I enjoy the change and the slight variation in favor. You can chop your almonds and hazelnuts, or keep them whole. You can add the dried fruit or leave it out. Granola recipes are so versatile and almost impossible to mess up-- just don't let it burn! Start checking on your granola often during the last 10-20 minutes of cooking.  

Ingredients 

5 1/2 cups rolled oats

3/4 cup wheatgerm

3/4 cup shredded coconut (I used flaked because I like the texture it adds to granola)

3/4 cup sunflower seeds

1 cup pepitas

1 cup almonds

1 cup hazelnuts, skinned (or any other nut variation you prefer)

4 tablespoons canola, peanut, or sunflower oil (I used coconut because I like to break the rules)

4 tablespoons honey

4 tablespoons quality maple syrup (to clarify this is not Aunt Jemima, Log Cabin or anything else you pour on top of your Eggo's in the morning)

1 3/4 cups sultanas, currants, or raisins (or a combination) - optional 

1/2 cup chopped, dried dates or figs - optional

makes 12 cups

Preheat the oven to 300 degrees F and line two baking sheets with parchment paper.

Combine the oats, wheatgerm, coconut, seeds, and nuts in a large bowl, then divide this mixture in half, leaving half in the large bowl and setting aside the other half, covered, in a small bowl.

Heat the oil, honey, and maple syrup in a saucepan over low-medium heat for 5-6 minutes until the mixture is thin and runny, then pour it over the oat mixture in the large bowl. Mix really well with a spoon until well-coated but not too clumped together; if the mixture looks a bit wet, mix in some of the reserved dry oat mixture.

Divide the wet oat mixture between the prepared sheets then bake for about 1 hour, stirring the granola occasionally to make sure the mixture cooks evenly. It should be a luscious golden color when it's done - take care not to let it darken too much.

Remove the sheets from the oven and let the mixture cool completely, then tip it into a large bowl and combine with the reserved dry oat mixture and the dried fruit. 

Serve with milk and additional honey drizzled on top, on top of your yogurt of choice with fresh fruit, or plain, as a snack. 

recipe from What Katie Ate

I need to start a separate granola blog.

Big Cluster Fall Granola

I haven't been too keen on jumping on the fall recipe bandwagon since the temperatures outside were still causing me to break a sweat on the short walk from my apartment door to my car. Although when I woke up this weekend and the temperature was 56 degrees outside, I was more than happy to delve in to the plethora of fall recipes I have had on stand-by for months. 

Homemade granola was a life-changer for me. After my first batch, I was hooked and knew that I would never go back to store-bought granola. I have been playing with different recipes and was excited to try this recipe for Brown Butter Pumpkin Seed and Espresso Glazed Big Cluster Granola. 

The name alone...swoon. 

I love this recipe because it is packed with nuts, seeds, and fruit combined with the flavors of brown butter, espresso, and honey. It's a fantastic combination and a granola recipe that I know I will be adding to my rotation.

I need the cooler temperatures to stay for good!

Vanilla Lavender Granola

I don't think that there has ever been a recipe that I have made as much as the granola from the Smitten Kitchen cookbook. After making it for the first time I knew that it was something special and I would probably never purchase store-bought granola again. Not only did I love having it on hand for myself and my yogurt but everyone I shared it with loved it and I loved sharing it. 

I had been experimenting by switching out some of the ingredients in the traditional recipe, like pecans and almonds rather than walnuts and various dried fruits. When making the granola this week I wanted to try something new so I threw some fresh lavender and a heaping tablespoon of vanilla extract. I love the taste that the lavender adds to the granola and the vanilla adds the perfect yet subtle touch of sweetness. 

What You Need

3 cups old-fashioned rolled oats (not instant!)

1 cup unsweetened shredded or flaked coconut

1 cup walnuts, coarsely chopped (or any type of nut)

1/4 cup toasted wheat germ

2 tablespoons olive oil

1/2 cup maple syrup (or more if you prefer a sweeter granola)

1/4 teaspoon ground cinnamon

1 large egg white

2 tablespoons lavender, finely diced

1 tablespoon vanilla extract

What You Do

1. Preheat oven to 300 degrees.

2. Combine all ingredients but the egg white in a large bowl, tossing to coat evenly.

3. Whisk the egg white in a small bowl until frothy. 

4. Stir into the granola mixture.

5. Spread it in a single layer on a parchment-lined baking sheet.

6. Bake for 45 to 55 minutes. About halfway through, gently stir the granola, carefully turning the granola, breaking it as little as possible. 

7. Remove the baking sheet from the oven and onto a cooling rack until cooled.

8. Break up into whatever size clusters you would like and enjoy!

Many more variations to come!