Pots de Creme - #‎thebookclubcookbookCC

These glorious little Pots de Creme are a simple nod to why I love chocolate...

...and they are also a great nod to the book, Chocolat by Joanne Harris.

For June, as part of The Book Club Cookbook Cooking Crew, Sarah invited us to read and cook from Chocolat with her. I was thrilled. I was a huge fan of the movie from 2000 starring Juliette Binoche and Johnny Depp - *swoon*. I remember watching it almost nightly when I worked in a little campus video store (remember those?). It was one of my favorite movies to pop in as I waited for closing. Cute music, witty banter and ... lots of chocolate!

Be sure to keep reading, there is a giveaway for a copy of The Book Club Cookbook at the end of the post. I have had so much fun reading a selection and cooking as inspired by the book. Our year is coming to a close soon, but I still have more books to read and food to enjoy. I hope you will keep going with me.

I was excited to finally read Chocolat. Sadly, as a college student my time was usually spent in textbooks, and I rarely had the time to read "good" books.

I have to tell you, the book is far better than even the magic of film! Vianne's internal dialogue is much funnier than even what Juliette Binoche could portray on screen. Even as she helped those around her with the magic of her chocolate and understanding, the complexity of her character was wonderful. She came in as an outcast and ended up bringing the community so much more than they could have imagined.

I ended up going for a classic treat, Pots de Creme (pronounced "Po de Krehm"). Lusciously smooth and chocolatey, I am sure it is exactly what Vianne would have selected for me. I just love how in the book she claims to know everyone's favorite! This dessert really makes my heart sing.

Besides tasting divine, this is also an easy treat to make.

Of course, it begins with chopped semi-sweet chocolate.

I have seen a few different ways to make this simple dessert, but decided to cook my custard over the stove and then add to the blender to melt and whip up the chocolate.

The eggs, milk, cream and sugar are ready when they coat the back of a spoon easily.

Then pour into ramekins or small dishes and chill for 2-4 hours before serving.

Serve with whipped cream, and garnish with fresh mint and fruit. My daughter insisted we go with the chocolate mint here. I think it worked nicely.

Pots de Creme

You will need:

• 9 oz. semisweet chocolate chopped
• 1 tsp. espresso powder
• 1 1/2 c. whole milk
• 1 c. heavy cream
• 6 large egg yolks
• 5 Tbsp. sugar
• 1/2 tsp. salt
• 1 tsp. vanilla extract

Place the chopped chocolate and espresso powder in a blender and set aside.

In a saucepan, combine the milk, cream, egg yolks, sugar and salt. Whisk over medium heat until the mixture is thick enough to coat the back of a spoon. Stir in the vanilla and pour the hot mixture into the blender. 

Take care to cover the blender and lid with a heavy towel. I like to vent my top slightly, but cover with the towel to prevent messes. Blend until smooth.

Pour into ramekins or glasses and chill for 2-4 hours. Serve with whipped cream and garnish with mint and fresh fruit, if desired.

Enjoy! 

Giveaway

This month Sarah at Thing I Make (for Dinner), this month's host, is giving away two copies of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

TWO of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from June 1st till June 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway

*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Browned Butter Chocolate Chip Blondies

I used to love baking cookies...

I actually think it was the only thing I baked regularly before leaving for college. There was even a little kitchen-ette in our dorm, hidden away but dorm residents could request the key, I didn't know about that little perk until I was a resident assistant... the secret was closely guarded so it didn't become a mess... or worse, cause the whole complex to burn to the ground...

But I hadn't baked cookies because my oldest children couldn't eat most cookies. Don't worry, we have alternative treats to make them. But with an almost 3-year-old, cookies are back on my radar big time!

With my little-est cookie monster on my mind, I was thrilled to find June's Secret Recipe Club recipe at Emily's Life on Food with these delicious Browned Butter Chocolate Chip Blondies.

Emily is another fabulous food blogger I know through The Secret Recipe Club, as well as The Book Club Cookbook Cooking Crew and other fun foodie events.

Emily shares all her favorite recipes and juggles her food with a young child. Yeah, I get that. Toddlers rarely wait while a sauce is thickening on the stove or keep tantrums in check while tempering eggs...

sigh...

But I love that Emily is still adventurous in the kitchen, even when her hands are a little full. I need to try her Steak with Chimichurri Sauce - it looks so fresh and vibrant. I also need to try her recipe for Coconut Rice Pudding - because, well... I NEVER turn down a good rice pudding but coconut would definitely take it up a notch!

So, back to those delicious blondies!

I know the browned butter kick has faded it a bit, but this was a fun and tasty kick on a classic bar cookie. Browned butter is a little magical, don't you think? I highly recommend doing this in a cast iron skillet, if you got it. Otherwise, be sure it isn't non-stick...

Once melted, whisk to prevent the butter from burning. Brown flecks are good - blackened, burned bits are bad.

The rest is pretty much, straight up, the classic blondie recipe. So, let's get started, shall we?

Browned Butter Chocolate Chip Blondies
adapted from Life on Food

You will need:

• 1/2 c. unsalted butter
• 1 large egg
• 1 Tbsp. vanilla extract
• 1 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 1/4 c. bittersweet chocolate chips

Preheat the oven to 350 degrees.

Prepare an 8"x8" baking dish with greased foil, or I like to use disposable with a lid.

Start by making the browned butter. In a large cast iron skillet, melt the butter over medium heat. Stir constantly. The butter will foam then begin to develop brown flecks and smell nutter. When the flecks begin to form, remove from the heat and pour into a bowl. Continue stirring for an additional minute, so the butter doesn't burn. Set aside for an additional 10 minutes to cool.

To the cooled butter, whisk in the egg and vanilla extract till smooth.

In a separate bowl, whisk together the flour and salt. Gently fold into the butter mixture. Take care to moisten all the dry ingredients but do not overmix. Fold in the chocolate chips.

Pour the batter into your prepared pan. Smooth out the top. 

Bake for about 20 minutes, until the top is set. Do not overbake. The blondies will firm up as they cool. 

Wait at least an hour before slicing into bars. Enjoy! 

Ready to check out all the great June Secret Recipe Club recipe posts?

An InLinkz Link-up

White Chocolate Kahlua Mousse #thebookclubcookbookCC

I was provided with a copy of The Book Club Cook Book to use for this year-long endeavor of reading and food fun. All opinions and experiences and individual book purchases are my own.

It has been a really long month.

With all the fall activities starting up and travel for work, my time in the kitchen has been much more functional than fun. But this month's Book Club Cookbook Cooking Club was the perfect chance to get back into the kitchen for something other than freezer meal cooking!

This month Wendy from A Day in the Life on the Farm threw down the challenge for our Book Club Cookbook Cooking Club to be inspired by Three Junes by Julia Glass. The recipe given was for a white chocolate mousse. Be sure to check out Wendy's twist with a White Chocolate Pumpkin Mousse, it looks amazing!!

Of course when I mentioned to my husband that I would be making a mousse, he insisted I stick with his favorite white chocolate.

Sorry, I am a milk chocolate kinda gal...

So we compromised. I decided to do the noble thing and keep the white chocolate mousse, but I spiked it with my favorite flavor - Kahlua!

It was an instant hit. I garnished our simple, creamy mousse with a little espresso powder and shaved dark chocolate. I just couldn't help myself.

Mousse is not something I make often and was surprised just how simple it is.

Start with the white chocolate and a little butter.

Separate the eggs... do you see the little beauties my gals have been laying? Those "white" eggs actually have a slight greenish or bluish tinge. I am loving my little Easter Egger.

Then all the delicate mixtures get folded together. The coffee powder and Kahlua gave my mousse a slightly tan color. 

This lovely White Chocolate Kahlua Mousse was the perfect reason to get back into my kitchen for some fun. A big thank you to Camilla from Cam of Culinary Adventures with Camilla for creating this adventurous group of foodies to cook and bake our way through the Book Club Cookbook. It has been a blast so far, and there is plenty of time to join in on the fun for the coming months.

White Chocolate Kahlúa Mousse

adapted from Worth the Wisk

You will need:

• 1 lb. white chocolate morsels
• 3 oz. butter, cut in pieces
• 1/2 cup sifted powdered sugar
• 3 eggs, separated
• 1/4 cup Kahlúa
• 1 teaspoon instant espresso powder
• 2 cups whipping cream
• Espresso powder and shaved dark chocolate to garnish* optional

In a double boiler, heat the chocolate and butter over simmering water. Stir constantly till melted through. Turn off heat but allow mixture to stay warm..

In a large bowl, whisk the powdered sugar, egg yolks, Kahlúa and espresso powder. Combine with the chocolate mixture.

In a separate bowl, beat the heavy cream until stiff peaks form; fold into Kahlúa-chocolate mixture gently. 

In another bowl, beat egg whites until soft peaks form; fold into the chocolate mixture. Take care not to deflate the egg whites. Spoon into individual dessert glasses. Refrigerate 4 hours or overnight till chilled and set. Serve with a little espresso powder and shaved dark chocolate on top.

Enjoy!

Giveaway

This month Wendy at A Day in the Life on the Farm, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Rum Rocky Road Bunt Cake - #BundtBakers

You know, I don't think I have ever experienced Rocky Road outside of a pint of ice cream. It is a great flavor, packed with little surprises and a great way to reminisce about childhood with just a taste. I distinctly remember savoring the chocolate ice cream, packed with little marshmallows and crunchy peanuts. But it seems there are many variations on the idea of "Rocky Road" and variations as well as original are often the topic of debate.

Go ahead and google it. Everyone seems to have an opinion. 

But this week I am sharing a fun variation on rocky road with a Rum Rocky Road Bundt Cake. All the things I love about my childhood favorite, without the fear of it melting.

Yes, it is time for this month's Bundt Challange and Laura from Baking In Pajamas threw down the guantlet for a little Rocky Road Challenge for May in #BundtBakers. Big thank you to Laura for hosting this month! 

Well, I couldn't do a plain rocky road cake.. I wanted something slightly different. Something to take my childhood ice cream dreams into my grown up life. So there was rum. Or, I should rather say rum flavoring. 

It is just sad to pull every bottle out of the cupboard to only realize that there is no Bourbon and no Rum. ....I just wasn't feeling the Pineapple Rum for this recipe. I hope you understand. The Rum flavor actually goes nicely with the sweetness of the chocolate. It just gives it a little added dimension. 

The truth is Rocky Road can definitely contain fruit, usually dried, and cookies are common too. What I really wanted was that classic ice cream flavor of peanuts and marshmallows in a creamy chocolate ganache over a moist chocolate cake.

This ended up being the perfect "cake cake" to serve with a large glass of milk and enjoy with my youngest. He was the happiest little toddler ever to get the first slice of chocolate "cake cake" with Mama while his siblings were off at school.

Childhood definitely is better with a little Rocky Road...

Rum Rocky Road Bundt Cake

For the Chocolate Cake You Will Need:

• 1 c. unsalted butter + more for greasing the pan
• 1/3 c. cocoa powder (we use Dutch processed)
• 1 tsp. salt
• 1 c. water
• 2 c. all-purpose flour
• 1 3/4 c. sugar
• 1 1/2 tsp, baking soda
• 2 large eggs
• 1/2 c. Greek yogurt
• 1 tsp. rum extract

Preheat the oven to 350 degrees. Butter your bundt pan and then coat lightly with dark cocoa powder. Knock out any excess and set aside.

In a saucepan over medium heat, combine the butter, cocoa, salt and water. Let the butter melt and whisk the ingredients to combine. Remove from the heat and let cool slightly.

Whisk together the flour, sugar and baking soda in a large bowl. Slowly stir in the wet mixture till combined (don't worry, it will be thick). Whisk in the eggs, one at a time, then add in the Greek yogurt and rum extract. Whisk until smooth.

Pour the batter in the prepared bundt pan and bake for 40 to 45 minutes. To test if it is done, check by inserting a toothpick. It should come out clean. Let the cake cool for about 20 minutes, then invert onto a cake plate.

While the cake is cooling you can make the frosting.

For the Chocolate Frosting You Will Need:

• 1 1/2 sticks of butter, unsalted
• 4 Tbsp. cocoa powder
• 6 Tbsp. milk
• 1 tsp. vanilla extract
• 2 c. + powdered sugar to reach a thick, but pour-able consistency
• 1/2 c. peanuts, roughly chopped

In a small saucepan, melt the butter and then whisk in the cocoa and milk till smooth. Add in the vanilla extract and then powdered sugar till the frosting is thick, but still pour-able. Stir in the peanuts and spoon over the inverted bundt cake.

Dot the top of your cake with marshmallows before the frosting sets up.

Enjoy! 

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

• Almond, Blueberry & White Chocolate Rocky Road Bundt by Jane's Adventures in Dinner
• Biscoff & Chocolate Rocky Road Bundt Cake by Spice Roots
• Blueberry Pecan Cocoa Ripple Cake by Magnolia Days
• Brownie Style Rocky Road Bundt Cake by Basic N Delicious
• Cheery Cherry Rocky Road Bundt Cake by Our Good Life
• Cherry Chocolate Walnut Bundt by Noshing with the Nolands
• Chocolate Toffee Rocky Road Bundt Cake by The Chef Next Door
• Chocolate Chip Bundt with Rocky Road Topping by Baking & Creating with Avril
• Culture Confusion Rocky Road Bundt by Food Lust People Love
• Fantasy Rocky Road Bundt Cake by Los Chatos Chefs
• Elvis on a Rocky Road Bundt by It's Yummi
• Marshmallow Drenched Rocky Road Bundt Cake by Making Miracles
• Mini Rocky Road Bundts with Marshmallow Frosting by Passion Kneaded
• Nutty Chocolate Banana Bundt Cake by The Freshman Cook
• Not Just For Ice Cream Rocky Road Bundt by Tea and Scones
• Rock n' Roll Rocky Road Bundt by Living the Gourmet
• Rocky Road Bundt Cake by A Day in the Life on the Farm
• Rocky Road Bundt Cake by I Love Bundt Cakes
• Rocky Road Bundt Cake by Kids and Chic
• Rocky Road Bundt Cake by Liv For Cake
• Rocky Road Bundt Cake with Marshmallow Glaze by Brooklyn Homemaker
• Rocky Road Fudge Bundt Cake by La Cocina De Aisha
• Rum Rocky Road Bundt Cake by Adventures in All Things Food
• S'more Rocky Road Bundt Cake by Baking in Pyjamas
• Strawberry Rocky Road Bundt Cake by Recipes, Food and Cooking
• Toasted Chocolate Almond Bundt Cake by Eat, Drink and Be Mighty
• Triple Chocolate Rocky Road Bundt Cake by Simply Veggies

How Can I Create When I'm Hungry?

This SNICKERS® snack #WhenImHungry shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions and hunger-driven experiences are mine alone. #CollectiveBias

How do you act when you're hungry?

Okay, I'll go first... I am definitely Medusa when I am running on empty. Bad temper, and my glare could turn even the most well-intentioned to stone. I don't like to get to that point, but as a a busy Mom facing toddler tantrums, 100 questions and 200 issues that require a, "Mom!", I can run out of energy fast.

And there is no way I can create new recipe ideas or make new crafts to share here when my inner monster is running loose!

Yes, hunger can bring out the worst in us. SNICKERS® understands that at times we may act like divas, curmudgeons or even babies when we are hungry. They created a fun meme generator where you can show off who you become when you get a little "hangry". 

Enter the SNICKERS® "Who are you when you're hungry?" contest by uploading a personal photo or video from your Computer, Facebook, Instagram or use the SNICKERS® Meme Generator to create something new! Voting begins at Noon on 5/11/15 and ends at 11:59:59AM ET on 7/15/15.

I tend to not realize I'm hungry for a while, but my family sure understands the signs! I created this little .gif to show how I feel inside when I finally take time to grab something like a SNICKERS® bar.

Of course, making a .gif was only possible because I wasn't hungry...

SNICKERS® is one of my favorites and I just recently learned that my favorite snack comes in 3 other great flavors.  I picked up the SNICKERS® Extreme, Peanut Butter Squares, and SNICKERS® Almond on my last trip to Walmart. I wanted to have these stashed away for those moments when my family looks at me like I'm Medusa.

And since I often don't feel like myself in the late afternoon, when the kids are napping, I created my own little SNICKERS® Almond Berry Hungry Parfait.

SNICKERS® Almond Berry Hungry Parfait

You Will Need:

• 1 SNICKERS® Almond bar, chopped
• Vanilla Bean Greek Yogurt
• Frozen Blueberries
• Cajeta to drizzle on top

Alternate layers of yogurt, chopped candy and blueberries, then drizzle with a little cajeta. 

This little treat is cold, creamy and sweet! This calms my inner Gorgon in no time!

You can pick up all the great SNICKERS® varieties right in the check-out aisle of your local Walmart. See more great SNICKERS® recipes and fun stories on the SNICKERS® social hub.

Now you know what I'm like when I'm hungry, what about you? Who do you become?

Mini Samoa Bundt Cakes - #BundtBakers

Just this past week I bought a box of Girl Scout cookies in front of the grocery store. All dressed up and smiling, this little girl asked me if I would like to buy a box of cookies. My son is in Cub Scouts and I can tell you their candy bars are a lot harder to sell than the famous Girl Scout Cookies.

That right there is hard. Do I need the cookies? No. I don't need them.

Do I want the cookies? ... well, maybe.

The sale is made though with that sweet smile and eager face. How can you say no to a Girl Scout?

Yes, I went home with a box of cookies, Thin Mints for my husband. But my favorite Girl Scout Cookie of all time are the Samoas.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's host was Kelly from Passion Kneaded  http://passionkneaded.blogspot.com/A big thank you to her for coordinating all of us.  She challenged us to use mint in any shape, way or form to create something magical this month. I went with these Mini Samoa Bundt Cakes this month and I wasn't disappointed.

For this challenge I wanted to make mini bundts. I mean, samoas are so sweet and decadent, who would want to share? I love mini bundts because mini desserts just seem like more fun.

For the cake I chose a simple vanilla bean cake. I wanted it to be moist, but simple. It needed to compliment the stronger flavors of Dulce de Leche and toasted caramel on top.

The Dulce de leche I found at Trader Joes, but I have been seeing it pop up in more of my grocery stores lately. Good stuff. My husband would say it only needs a spoon, but I think it is perfect for recreating samoas instead of using regular baking caramels.

But try it for yourself, and tell me what you think. The recipe is listed below.

Mini Samoa Bundt Cakes

You Will Need:

• 3 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. + 2Tbsp. unsalted butter, at room temperature
• 1 1/2 c. sugar
• 2 Tbsp. vanilla bean paste (or 2 vanilla beans, scraped)
• 4 large eggs, at room temperature
• 1/4 tsp. lemon extract
• 1 c. buttermilk, at room temperature
• Dulce de leche sauce
• 2 c. toasted caramel
• candy quick, melted for drizzling

Preheat the oven to 350 degrees. Generously grease the mini bundt pan.

Start by sifting the dry ingredients together into a medium bowl. In a stand mixer, cream together the butter and sugar. Then add the vanilla bean paste, and eggs one at a time, scraping down the bowl between each egg. Mix in the lemon extract. Then alternating between dry and wet, add the buttermilk and dry mixture to the bowl. Mix till just combined.

Spoon the batter into the mini bundt pan and bake for 20 - 25 minutes, or until a toothpick comes out clean. 

Allow the cakes to cool, then decorate them. In a small saucepan fill halfway with water, place the opened jar of Dulce de leche in the pan and bring up to a simmer. Turn off the heat. Spoon the Dulce de leche onto the top of each mini bundt. Cover with toasted coconut, then drizzle with melted candy quick.

Enjoy!

Looking for more bundt-spiration? Check out all the other #BundtBakers participating in this month's Girl Scout Cookie Challenge:

• Brown Sugar Coconut Bundt Cake with Dark Chocolate Ganache from Tux at Brooklyn Homemaker
• Chocolate Dipped Vanilla Mini Bundt Cakes from Renee at Magnolia Days
• Chocolate Mint Bundt Cake from Teri at The Freshman Cook
• Coconut Caramel Samoas Bundt Cake from Anshie at Spice Roots
• Cranberry Lemon Bundt Cake from Jelena at A Kingdom for a Cake
• Do Si Do Mini Bundts from Anne at From My Sweet Heart
• Double Glazed Peanut Butter & Chocolate Fudge Bundt from Laura at Baking in Pyjamas
• Golden Nut Bundt (Juliettes Bundt) from Tammy at Living the Gourmet
• Lemon Bundt Cake with Lemonade Frosting from Anna at Media Racion Doble, Por Favor
• Lemon Yogurt Bundt Cake with Limoncello Glaze from Pam at Sidewalk Shoes
• Lemonade Bundt from Jane at Jane's Adventures in Dinner
• Lemonade Bundt Cake from Esti at Mummy & Cute
• Marbled Samoa Bundt Cake from Patricia at Patty's Cake
• Mini Samoa Bundt Cakes from Andrea at Adventures in All Things Food
• Mini Vanilla Bundt Cakes with Lemon Drizzle from Kathya at Basic N Delicious
• Mint Chocolate Chip Bundt Cake from Sarah at The Chef Next Door
• Mint Filled Coconut Vanilla Bundt from Shilpi at Simply Veggies
• Peanut Butter Tagalong Bundt Cake from Mary at That's My Home
• Peppermint & Chocolate Marble Bundt Cake from Lara at Tartacadabra
• Samoa Bundt Cake from Beatriz and Mara at I Love Bundt Cakes
• Samoa Bundt Cake from Jana at Jenny and Sweets
• Samoas Bundt Cake from Aisha at La Cocina de Aisha
• "Savannah Smiles" Lemony Bundt Cake from Samantha at Un Mordisco Un Pecado
• Spiked Lemonade Bundt from Kelly at Passion Kneaded
• Tagalong Cookie Core Bundt from Julie at Eat, Drink, Be Mighty
• Thin Mint Chocolate Bundt Cake from Rebekah at Making Miracles
• Toffee-tastic Bundt Cake from Linda at Brunch with Joy
• Trios (Peanut Butter-Chocolate Chip-Oat) Bundt from Stacy at Food Lust People Love
• What's your favorite Girl Scout Cookie? (Tagalong Bundt Cake) from Wendy at A Day in the Life on the Farm
• Whole Grain Oats Bundt {Rah-Rah Raisins} from Rocio at  KidsandChic

Vanilla Bean Granola with DOVE® Fruit Cranberries

 This DOVE® Fruit inspired recipe shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LoveDoveFruits #CollectiveBias

My husband is not a huge breakfast eater. Well, I take that back... he usually finds something to eat along the way. Every morning he lingers in our kitchen long enough to fill up his travel mug with coffee and then he is out the door for a long day on the farm.

Without fail every week I still ask him if he wants anything for breakfasts. Occasionally he will request granola. 

Now, since he rarely requests anything on our weekly shopping trips, I am inclined to say yes. But, do you know how easy it is to make your own granola? Do you know how good it tastes when you find your own perfect combination?

Of course, it wouldn't be perfect without DOVE®, would it?

I love my granola with nuts, a variety of nuts. Pecans and almonds are my first choices. They are just so good lightly toasted. Then I like to add pumpkin seeds and I even threw in some chia seeds for good measure.

But what I really enjoy in my granola is dried fruit.

So when I saw the DOVE® Fruit in my local Walmart, the wheels started turning in my mind. What if I combined the fruit I love with the dark chocolate my husband and I both enjoy into our homemade granola?

Magic! Pure magic, I'm telling you.

If you haven't noticed one of these displays in your local Walmart, keep an eye out and grab a few bags of DOVE® Fruit. They are available in cranberry, cherry and blueberry. I picked up a bag of each for my own snacking enjoyment.

You can download a coupon to save on your next DOVE® Fruit pouch purchase. Now, isn't that sweet?

But, I was also really excited to throw some in my homemade granola. It had excellent breakfast, dessert and snacking possibilities!

Here is my cast of characters for granola, now you can put more in or less, but don't forget the easy vanilla bean paste so you don't have to sit and scrape vanilla bean pods.

Mix all the dry ingredients in a large bowl. The DOVE® Fruit cranberries will go in last. We wouldn't want to mess up that beautiful dark chocolate coating.

Then combine all the wet ingredients, except the vanilla bean paste in a small saucepan. Bring it up to a simmer then turn off the heat. Stir in the vanilla bean paste and the salt. Pour over the oats and nuts and mix to coat evenly.

Then spread out the wet granola mixture on an old baking dish. 

Why old? Well, it can stick a little. If you are extra clever you could line your baking tray with a non-stick mat or parchment paper. But, that is why I keep this trusty, well-used baking tray.

Vanilla Bean Granola with DOVE® Fruit Chocolate Cranberries

You Will Need:

• 4 c. old fashioned oats
• 1/2 c. raw almonds, roughly chopped
• 1/2 c. raw pecans, roughly chopped
• 1/4 c. raw pumpkin seeds
• 2 Tbsp. chia seeds
• 1/2 c. coconut oil
• 1/2 c. brown sugar
• 1/4 c. water
• 1/4 c. honey
• 2 tsp. vanilla bean past
• 1 1/2 tsp. salt
• DOVE® Fruit Cranberries

Preheat the oven to 300 degrees.

In a large mixing bowl, combine the oats, nuts and seeds. 

In a small saucepan whisk together the coconut oil, brown sugar, water and honey over medium heat. Bring it up to a simmer and then take off the heat. Whisk in the vanilla bean paste and salt and pour over the dry mixture.

Spread onto a single layer on a baking sheet. Bake for about 12 minutes, then stir and bake for another 12 minutes or until the nuts and oats are lightly toasted.

Let cool. Then brake up any granola chunks. Toss in as many DOVE® Fruit cranberries (as your heart desires) and store in a air tight container.

So, how do I like my granola? In the morning it is great mixed into my favorite yogurt or just with some milk. I also love to snack on it in the afternoon. For an added treat, spoon some granola over your favorite frozen yogurt or ice cream.

Yum! 

For more great ideas for enjoying Dove, check out the DOVE® Fruit social hub.


Now, how would you enjoy DOVE® Fruit?