Cherry Walnut Granola

I am straight up addicted to granola! I eat it for breakfast almost every day with Greek yogurt, milk or berries. Usually a batch of granola lasts me around two weeks, but recently the Hubby has started getting into my stash, so I find myself making granola pretty much every weekend.

Don't get me wrong, I am more than happy to do this. Plus, this is the first time I've seen the Hubby actually eat breakfast in the more than 10 years we have been together. 
I started making some of my past recipes like Crunchy Nut Granola or Pumpkin Granola (which I totally need to revisit and re-photograph)! However, he likes his granola a bit sweeter, so I took the basic principals, measurements and cooking instructions, then just changed the ingredients a bit to include more maple syrup (my favorite Fall sweetener) and dried sweet cherries.

After making the first batch, the house smelled so good that we decided to have a late afternoon granola snack! The Hubby approves and continues to eat breakfast. YAY for jump starting your metabolism and eating healthy. Which reminds me, I need to go make more granola now...

Cherry Walnut Granola

Yields: 6 cups
Prep Time: 10 minutes
Cook Time: 40 minutes

4 tablespoons Grapeseed oil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup maple syrup
1/2 cup unsweetened applesauce
4 cup old fashioned oats (use gluten free if needed)
1 cup raw walnuts, chopped
1 cup raw pepitas/pumpkin seeds (or sunflower seeds)
1 cup dried cherries

Preheat the oven to 325F.

Mix the Grapeseed oil, nutmeg, cinnamon, maple syrup and applesauce until well blended. Stir in the oats, walnuts and pepitas.

Line a baking sheet with foil and lightly grease with oil or butter. Spread the granola mixture on the baking sheet.

Bake at 325F for around 40 minutes, stirring every 15 minutes.

Let sit to room temp and stir in the cherries.

30/30 - #13 Father's Day Slumgullion (Egg Dish)

Happy Father's Day!

I thought it was only fitting that the favorite on Father's day be a recipe that my own Father specializes in, Slumgullion. This is my dads breakfast specialty, that was handed down to him from his own father. 

Slumgullion is a fantastic breakfast to feed a large crowd and use up leftovers from the night before. It usually shows up at our family get together's.

Wishing all the Father's a wonderful Father's Day and sending love to those that have lost their Father's.

You can find the recipe for Slumgullion here.

Orange Carrot Juice

The Hubby and I are totally in love with our juicer right now! Delicious fruit and veggies are everywhere in the markets, we are juicing everything. Our current favorite concoction is orange carrot, which we usually enjoy in the morning before coffee. 

Orange carrot juice is probably one of the best things to start your mornings. It is a refreshing, sweet combination that makes you feel like you are getting off to the right start. Not to mention the loads of vitamin C, and even more vitamin A, making this one hell of a dose of daily nutrition.

I am into juicing right now for two reasons; I actually have time on the weekends to use and clean my juicer, AND it helps me sneak in the benefits of fruits and vegetables without upsetting my digestive system. When I experience flare ups, it is very hard for me to eat raw fruits and vegetables. To prevent malnutrition, I have found my tummy can tolerate juice of vegetables and fruits.

My favorite combination is using Blood Oranges, but their season has pretty much come and gone (sad). So I just make due with the oranges that are available. If I am juicing for just myself, I always add in a little fresh ginger for an extra tummy-pleasing kick!

Orange Carrot Juice

Yields: 2 servings
Prep Time: 10 minutes (including time for cleaning juicer)

6 carrots, peeled
3 oranges, peeled
1/2 inch ginger, peeled (optional)

Put all the ingredients through a juicer, stir juice and enjoy. This can be stored in an air tight container or mason jar in the refrigerator for up to a day.

Another option is to blend the ingredients in a high-powered blender (such as a VitaMix) and strain the pulp through a fine mesh sieve or cheesecloth. This probably won't produce as much juice though.

Banana Espresso Muffins

My foot is still broken and I still have this stupid cast! But, I have been able to work from home several days over the past month. It is much easier to put my foot up and relax at home than at the office. One of the benefits of working from home, besides working in your jammies is the ability to have a fresh lunch instead of a microwaved meal. The other morning, I had planned to work from home since I couldn't get a ride into work. I woke up extra early with a sudden urge to make muffins....so, I made muffins!

I had a particular muffin recipe in mind that required ripe bananas, which it turns out, I had several of in my fruit basket. I love 101 Cookbooks - one of my favorite food blogs and probably the blog that encouraged me to start my own. I was a quick follower of Heidi's and soon purchased her cookbooks. 

Since it is the weekend, I thought I would share this muffin recipe just in time for Sunday morning breakfast! They are very easy to put together, taste delicious with coffee AND are easily made gluten free. The Hubby didn't even realize I made them gluten free until I told him! 

Hopefully only two more weeks in the cast, but with this sweet note from my favorite little ones, I am sure to have a speedy recovery!

Banana Espresso Muffins

Adapted from Super Natural Cooking by Heidi Swanson
Yields: 12-14 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes


2 cups white whole-wheat flour (or gluten free all-purpose flour)
1/2 teaspoon xantham gum (if making gluten free)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 tablespoon fine espresso powder
6 tablespoons unsalted butter, room temperature
3/4 cup natural cane sugar
2 large eggs
2 teaspoons vanilla extract
1 cup plain Greek yogurt
1 1/2 cups mashed ripe bananas (3-4 bananas)
1/2 cup chocolate chunks (optional)
raw almonds, slivered

Preheat the oven to 375F and position the racks low in the oven. Line a muffin tin with parchment liners.

Combine the flour, baking powder, salt and the espresso powder in a bowl and whisk.

In a separate large bowl or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients. Don't overmix!

Spoon the batter into the prepared muffin tin with an ice cream scoop. Top each muffin with the slivered almonds and bake until golden, about 25 minutes. Cool the muffins in the pan for 5 minutes, then remove to a wire rack to cool completely.

Sweet Potato and Kale Breakfast Hash

Sometimes you just need a hearty breakfast. I finally made it back into the running circuit after several broken toes and flare ups. Ryan and I ran the Bull City Race Fest 5 Miler yesterday and had a blast! I was supposed to do the half marathon, but decided to drop back and not push myself. Best decision I have made yet!! When I got home, my stomach started growling instantaneously, and made me think of this amazing hearty breakfast I made a few days prior.

I always have sweet potatoes in my kitchen now, especially being gluten free. I still crave carbs and since bread doesn't cut it, sweet potatoes fill that void. I usually bake a few at a time, so I have leftovers to eat during the week. I just happened to have one already cooked in the fridge, so chopped it up and made a hash. If you plan ahead, you can bake the potatoes the night before for a quick breakfast the next morning.

In my opinion, a breakfast hash isn't complete without a fried egg (runny yolk of course) on top! I tossed a little kale in there for some color and Vitamin A, C and K!!

Sweet Potato & Kale Breakfast Hash

Yields: 1 serving 
Prep Time: 5 minutes
Cook Time: 10 minutes

1 small sweet potato, cooked and cubed
1 teaspoon grapeseed oil, split
2 tablespoons red onion, diced
1 cup fresh kale, chopped
1 slice favorite cheese
1 organic egg
salt and pepper

Over medium heat, saute the onion in 1/2 oil in a medium saute pan until translucent (about 5 minutes). Stir in the kale and cook just until wilted, then add in the sweet potato and heat through. Transfer the hash to a plate, top with a slice of cheese right away to allow this to melt. 

Add in the remaining grapeseed oil and fry the egg to desired style. I like an over-easy egg so the yolk is still runny. Place the egg on top of the hash and salt and pepper to your little hearts desire! Enjoy!

My Fancy Duck Egg Breakfast

I was feeling fancy the other morning. I had just stocked up on delicious Farmer's market fare and started working on a recipe all morning. I quickly realized I had missed breakfast and peaked in the fridge to spot the duck eggs I had just purchased. One thing led to another, and I ended up with a new recipe!

For the followers out there (or those that know me), this is a pretty typical Sunday morning. It usually takes me a few stops to gather all of the groceries for the week, then I stop to plan meals and make a list of what I can prep before the busy week starts. Somehow, my list always gets changed and I usually come out with a recipe to share....what I like to call "Sunday Fun Day!"

Ok, back to the breakfast. In a previous post, I talked about the exquisite taste of duck eggs - one of our absolute favorites! It's all about the yolk here. Not only are farm fresh duck eggs creamier and smoother than chicken eggs, but they are actually healthier too.

Duck eggs have twice the amount of nutritional value than chicken eggs, containing more Omega-3 which is linked to improving brain function, skin and reducing inflammation. 

Duck eggs also last longer since they have a thicker outer shell and are preferred by most bakers for cakes and pastries.

Most importantly for me, duck eggs are alkaline, unlike acidic chicken eggs. I try to keep my body in balance with a healthy diet full of alkaline foods, which help fight off cancer cells.

The one drawback to duck eggs is the amount of cholesterol. If you have heart disease or high cholesterol in your family, I don't recommend adding them to your diet. However, if you are a healthy person, exercising regularly, then your body needs fat to produce energy, which means duck eggs are back on the menu! 

My Fancy Duck Egg Breakfast

Yields: 1 serving

Prep Time: 10 minutes
Cook Time: 5 minutes

6-8 asparagus spears, trimmed

1 T grapeseed oil (or olive oil)

1 garlic clove, thinly sliced

3 shitake mushrooms (or favorite mushrooms), sliced

1 duck egg (or regular egg)

salt and pepper

micro greens or spinach for garnish

goat cheese for garnish

hot sauce (optional)

Steam asparagus spears after trimming.

In a small saute pan, heat the oil and fry garlic slices until you get fragrant oil and garlic chips. Be careful not to burn the garlic slices. Remove the slices from the oil and set aside on a paper towel lined plate.

Add in the shitake mushrooms to the garlic-infused oil and saute for 3-5 minutes. Move the mushrooms to the outside of the pan and crack the egg into the center. Fry the duck egg to desired doneness (we like dippy centers).

Assemble the fancy breakfast by laying the asparagus on a plate, then sautéed mushrooms on top, followed by the fried duck egg. Garnish with goat cheese, micro greens, salt, pepper, garlic chips and a little hot sauce.

Father's Day Slumgullion

Happy Father's day to the World's most amazing father!! I am lucky to have such a wonderful role model in my life, and one that can cook a good breakfast! Cooking is deep rooted in my family - it comes from both sides and has passed through many generations. I am blessed to have many of these recipes and dishes passed down to me. One of which is a breakfast dish that always makes me think of Grandpa, my Dad's father. He is no longer with us, but his spirit, personality and kind heart are still here. I know it is unusual to ask your Dad to work on Father's Day, but knowing how good of a writer he was and his love for his own father, I asked him to guest post today. He was honored and had the perfect idea to make Slumgullion. And yes, this is a real thing!

Happy Father's Day out there to all the fathers. 

Much love,
Jessica
Kettler Cuisine

Lemon Blueberry Muffins (Gluten Free)

The warm weather is here and so is spring produce. I saw the first appearance of delicious sweet blueberries and instantly thought blueberry muffins!! But I am still following this gluten free diet and needed to come up with a muffin recipe that wouldn't set me back.

I found help - a muffin recipe on Texanerin Baking. She recently posted a gluten free lemon muffin. I decided to add fresh blueberries and double the amount of lemon so the flavors really popped!

Baking with gluten free flours can be tricky and I will be the first to admit that I am still learning. However, I have learned the significant difference between almond flour and almond meal. Almond flour is actually ground more fine and from blanched almonds (meaning the peels are removed). Almond meal, is simply finely chopped whole almonds.

I also use coconut flour in this recipe, which is very dense and absorbs a lot of liquid. You will notice after mixing the dry and wet ingredients that the batter will become very dense, this is normal! Since Ryan doesn't partake that often in gluten free baked goods, I make these on the weekend and store them in the fridge for a quick weekday breakfast!

Lemon Blueberry Muffins (Gluten Free)

Adapted from Texanerin Baking Gluten Free Lemon Muffins
Yields: 10 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes

96 grams almond flour (blanched almond flour) (about 1 cup)
2 T coconut flour
1 tsp baking powder
1/8 tsp salt
zest and juice of 2 lemons (4 T juice, 4 Tsp zest)

3 eggs

2 T maple syrup
2 T plain yogurt (I prefer to use plain Greek yogurt)
1 T milk, any kind
1/2 tsp vanilla extract
3 T melted butter

pint of fresh blueberries

Preheat the oven to 375 and line a muffin pan with muffin liners. Optional: spray the muffin liners with cooking spray.

If you have a scale, measure out the almond flour. If not, measure around 1 cup. Mix the almond flour, coconut flour, baking powder and salt into a small bowl and mix well using a whisk.

In a larger bowl, combine the eggs, juice, zest, maple syrup, yogurt, milk, melted butter and extract together until just combined. Add in the dry ingredients and stir until just combined. Gently fold in the blueberries and transfer the batter to the prepared baking pan. Bake for 18-20 minutes, or until a toothpick comes out clean from the center (although it might be covered in blueberry juice)! Cool and enjoy right away or store in the refrigerator for up to a week.

Chocolate Baked Doughnuts

2400 calories, 12 doughnuts, 5 miles, 1 hour. That was the challenge.

When you live with a runner, it's only a matter of time before you become a runner. Ryan jumped on the bandwagon last fall and finished his first race this weekend! Yay! Go Hubby!!

This race didn't only involve running, but eating as well. The Krispy Kreme challenge is an annual event held in Raleigh that challenges not only your physical ability, but your stomach strength as well. 

Probably the worst idea for a race, but it started with a few NC State students on a dare.  The race is now one of the largest charity races in North Carolina (not to mention a great shout out for Krispy Kreme).

Two of our closest friends drove up to run in the race with us. Jordan decided to partake in the dozen doughnut consuming aspect of the race, but Nancy and I were smart, we just ran and watched everyone be miserable!

Since Nancy and I stick to a gluten-free diet, it was only fair that we get doughnuts too! So I made these chocolate gluten free doughnuts for us to enjoy! I know, most people hear gluten free and run, but honestly these were amazing!

Since this was my first time making doughnuts (thanks for the baking dish bro), I did a little research to get started. I found inspiration at Running To The Kitchen, another fantastic healthy food blog that provides a lot of raw, gluten free and Paleo recipes. I started with a recipe for Chocolate Baked Donuts and went from there.

These were a great guiltless treat after the race. Here's to having your doughnuts and eating them too!

Chocolate Baked Doughnuts (Gluten Free)
Adapted from Running to the Kitchen Chocolate Donuts
Yields: 10 doughnuts
Prep Time: 15 minutes
Cook Time: 10-12 minutes
3/4 cups almond meal/flour
1/4 cup raw cacao powder (or unsweetened cocoa powder)
1/4 tsp baking soda (gluten free)
pinch of salt
3 eggs (separated)
3 T melted coconut oil or melted butter
4 T honey (add more for sweeter doughnut)
1/4 tsp vanilla extract
1/2 tsp espresso powder

Preheat the oven to 350F and lightly grease a donut pan.

In a large bowl, combine the almond flour, cacao, baking soda, espresso powder and salt. In two smaller bowls, separate the eggs putting the whites in a slightly larger bowl. Set the whites aside and add the melted coconut oil, honey and vanilla to the egg yolks. Whisk to combine and add to the dry ingredients bowl, stir to combine.

Beat the egg whites with a hand held mixer until light and fluffy. Fold the egg whites into the batter until just combined. Pour the batter into a large Zip-loc bag or piping bag and squeeze the batter into the donut pan, about 2/3 full. Bake for 10-12 minutes, remove from the pan and cool before eating.

Powerberry Green Smoothie

If you haven't heard, juicing and smoothies are all the rage right now. Several of the food blogs I follow have mentioned either a juice fast or smoothie craze since the New Year. Why shouldn't they? Juicing and smoothies are a great way to sneak in raw vegetables that are essential for a daily diet. I am usually not one of those "jump, how high" kind of girls, but I had to give it a shot.

Plain Ole' Blender

Since we don't have an $800 Vitamix or juicer, I had to experiment with my Cuisinart blender that we received as a wedding gift (thank you, Becky)!! I have to say, it is pretty dang powerful and does the job perfectly. I wanted a smoothie that contained a good amount of raw vegetables, but hidden under a mask of sweet fruit taste. After many attempts, and a few rough breakfast smoothies to take down, I resulted with the below recipe. 

I first experimented with frozen fruits and refrigerated raw vegetables. By using frozen fruit, there is no need for ice cubes which can water down the taste. A frozen banana is a great secret tip for a creamy, smooth texture. We usually buy a bulk of bananas at the store since we eat them a lot. Freezing bananas are a great alternative for keeping almost too-ripen bananas. Simply peel, wrap and freeze for future smoothies!

30-Day Shred

This smoothie, along with some of my other healthy habits, have all come at a great time. Today, is the start of a 30-day shred with my friend, Virginia! 

I have not been running or exercising like my normal self since the marathon. Something about running 26.2 miles just makes your body want to stop for a while. But my dear friend Virginia is starting Jillian Michael's infamous 30-day Shred today! Every day of February, we are going to do one of Jillian's 30 minute workouts. Day 1 successfully completed!

Powerberry Green Smoothie

Serves: 1
Prep Time: 5 minutes

1 organic banana (preferably frozen)

1 cup frozen whole organic blueberries

1 cup almond milk (or regular milk)

1 organic pear, quartered

small handful of fresh spinach (optional)

1/2 medium cucumber or 1 small one, halve

1 Medjool date, pit removed (or 1 tsp honey)

1 tsp chia seeds

Place the banana and blueberries into a blender and pulse until it starts to break down. Add in the milk, pear, spinach, cucumber and date and blend until well combined and smooth. Quickly add in the chia seeds, pulse 2 times and serve immediately.

Additional Notes:
 - Honey or maple syrup (Grade B) is a great substitute for the Medjool date. I usually always have dates in my kitchen for the Raw Brownies.
 - This smoothie can easily accommodate any type of frozen fruit or vegetables, depending on the power of your blender. Since I don't have a super, subsonic speed one, I tend to stick with softer fruits and vegetables.

Crunchy Nut Granola

Granola is the best! I used to think it was so healthy until I actually read the ingredients and nutrion label on many store bought brands. I was amazed at how much sugar and random ingredients were in the granola. Since sugar is a trigger for my flare ups and I like to eat granola, we set out to make our own! Granola is not as hard as it looks to make. I featured a pumpkin granola during my Pumpkin Recipe Roundup in October last year.

Personally, I could eat pumpkin granola every day, but Ryan likes a bit of variety outside pumpkin season and most people aren't as obsessed with pumpkin as I am. So we set out to create a basic granola recipe that was versatile enough for everyone! 

When I say "basic granola recipe," I mean that the measurements and cooking temperature and time won't change, but the ingredients are easily substituted based on your tastes.

Nuts and Seeds

As long as you have 2 cups of nuts and seeds total, this will be a good ratio to the oats. I like to start with raw seeds and nuts because they contain more nutrients and toasting myself adds a nice flavor and aroma to the granola (not to mention makes your house smell amazing)! There are a variety of nuts and seeds to add in, and I usually change the mixture every time I make this. If you have a Trader Joe's near you, they have very reasonably priced raw nuts and seeds. Here are some suggestions:

• almonds
• hazelnuts
• cashews
• walnuts
• pistachios
• pecans
• pepitas (pumpkin seeds)
• sunflower seeds
• flax seed
• chia seeds (added at the end after cooking)

Sweetener

I don't like a very sweet granola, so the basic recipe is not sweet. However, honey or agave nectar can easily be added to the applesauce mixture for more sweetness. Start with 2-3 tablespoons and increase from there. Sweetened applesauce can also be used instead of unsweetened, just make sure to use organic so you aren't adding in any unnatural sweeteners. 

If molasses is not a desired taste, this can be substituted with brown sugar, honey or agave nectar. We like the earthy flavor of molasses in this granola though.

Last Minute Additions

After the granola cooks, I usually like to add in some different textures like dried fruit, chocolate or coconut flakes. For dried fruit, I like to use a combination of tart cherries and currants, however, I have added dried cranberries, apples, raisins and apricots in the past. All have been delicious!

Coconut is another addition that can easily be left off. This is one of the most fought over ingredients in our kitchen. Ryan despises the taste of coconut and can even taste coconut oil in my cooking. I tend to add in the coconut last so that I can make half the recipe without it for him.Chocolate chips or chunks could easily be added to this recipe as well to sweeten up the mix.

Even though we have perfected this gluten-free granola, our next kitchen experiment is a grain-free granola! Enjoy and let me know what your favorite flavor combinations are!

Crunchy Nut Granola

Makes: 8 cups
Prep Time: 20 minutes
Cook Time: 10 minutes + 25 minutes

5 T olive oil or grapeseed oil

1 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 c molasses

1/2 c unsweetened applesauce

1 tsp vanilla extract

1/4 tsp almond extract

4 c old fashioned oats (use gluten free if available)

2 c raw nuts and seeds (mixture of walnuts, almonds, hazelnuts, pepitas, sunflower seeds, cashews)

1 c dried fruit (cranberries, currants, cherries, apples)

1/2 c unsweetened shredded coconut (optional)

1/4 c honey (optional)

In a large saute pan, toast the nuts and seeds until fragrant and lightly browned. Be careful not to burn them (they will burn fast)! This took about 5 minutes over medium heat, stirring frequently. Set aside to cool.

Preheat the oven to 350F and line a large baking sheet with sides with aluminum foil or parchment paper.

Once the nut/seed mixture is cooled, roughly chop them in a food processor or by hand.

In a large bowl, mix the (honey if using) oil, salt, nutmeg, cinnamon, molasses, applesauce, vanilla extract and almond extract until well combined. Stir in the oats and the chopped nuts and seeds. The granola will be slightly moist, this is good.

Evenly layer the mixed granola onto the baking sheet and bake for about 25 minutes, stirring after 10 minutes. When stirring, there should be steam that escapes, this is good and helps make the granola crispy. Remove from the oven and allow to cool completely. Stir in the coconut flakes and dried fruit and store in an air tight container for up to one month.

Sunday Mornings and Gingerbread Pancakes

I covet Sunday mornings at home!! For as much as we travel, it is so nice to wake up in my own bed, without an alarm and leisurely go about my morning. Sunday mornings are often times for me to catch up on enjoyable things (basically, anything related to food and cooking). Ryan usually sleeps in, so I put on a large pot of coffee and gather all of my recipes, food magazines, emails and notes from the previous week. And by emails, I mean the many food bloggers that I subscribe to. I read through the emails and flag the recipes I want to try or note ideas for my own blog.

The Golden Recipe

I have become VERY selective on which recipes I save or plan to try since there are so many out there. There are several things that attract me to what I like to call a "golden recipe."

1. Whole ingredients
2. Ryan might like it
3. Something I have not tried before
4. Unique food or ingredient combinations

One such "golden recipe" was Whole Wheat Gingerbread Pancakes on Cookie and Kate! I often file away breakfast recipes, but rarely get around to them. Not this time! 

Ryan's absolute least favorite way to wake up is from an alarm or from my screaming at the bottom of the stairs. I have learned over the years to either very gently wake him up with whispers or just start cooking and let the aroma's fill the house (and his nose). So when Ryan was still asleep this morning and I started getting hungry, I decided to "wake him up!"

The pancakes were amazing! Ryan adores his plain pancakes, so I was taking a big risk with this one, but he loved it too! It was like eating gingerbread for breakfast. The batter is a bit different, it thickens up quickly, so be prepared to cook the batter right away.

Gingerbread Pancakes

Adapted from Cookie and Kate
Serves: 2
Prep Time: 15 minutes

Cook Time: 20 minutes

1 cup whole wheat flour

1 T baking powder

1/4 tsp salt

1 tsp powdered ginger

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg (or freshly grated if you have whole nutmeg)

2 T brown sugar

1 egg

1 cup 1% milk

3 T molasses

1/2 tsp vanilla

2 T butter, melted and cooled

Pomegranate seeds (optional)

Maple syrup

Honey cinnamon butter (optional)

1/4 cup unsalted butter, room temp

1 1/2 tsp honey

1/8 tsp cinnamon

Make the honey cinnamon butter first by combining all ingredients in a bowl. Set aside.

In a medium bowl, mix the flour, baking powder, salt, ginger, cinnamon, nutmeg and brown sugar until combine. Heat a large griddle or skillet to medium low heat. One this is ready, prepare the rest of the batter. In a separate small bowl, whisk the egg, milk, vanilla, molasses and melted butter together. Add the milk mixture into the flour mixture slowly, stirring constantly. 

Melt a pat of butter onto the griddle and pour about 1/3 cup of the batter onto the griddle. The batter will be thick. Once the outside of the pancakes are not shiny*, they should be ready to flip. The bottom should be a darker brown. Serve pancakes right away or store in a warmed oven until ready to serve. 

Garnish with pomegranate seeds or the honey cinnamon butter.

*These are not like normal pancakes where the bubbles come through signifying the cakes are ready to be flipped. Bubbles will not form on these!

Pumpkin Recipe Roundup: Kettler Pumpkin Bars

Look at that...it's Friday again! Time for more pumpkin goodness. This week....

Pumpkin Bars, something you will quickly learn, are a staple in Ryan's family. I leave all healthy eating habits behind when I encounter these things. Not really the best encouragement, but hey, it's Friday! Let your hair down!

In all seriousness, if there is one thing that keeps me from being gluten-free, sugar-free or vegan it is pumpkin bars. Desiree's infamous pumpkin bars. These things are notorious around the Kettler family and now amongst our friends. My mother-in-law brought them to a tailgate a few weeks back and I had 6 requests the next day for the recipe. It seemed only fitting to include them in my Pumpkin Recipe Roundup!

They have the consistency of a moist cake and get their "bar" monicker from the shape they're cut into. These are amazing and worth every fat gram, calorie and sugar granule. Pumpkin Bars are definitely a seasonal treat, one that I only allow myself to indulge in once a year. These are great for large gatherings, to eliminate the temptation of leftovers. But, man will your guests love you!!

People go crazy over these things. I do have to say that this is one thing that I like for Ryan's mother to make for me, so I am not reminded of what goes in them! However, I am a VERY health-conscious eater and allow myself to indulge once and a while. You should too!

Kettler Pumpkin Bars

Yields: One sheet cake
Prep Time: 15 minutes
Cook Time: 20-35 minutes (depending on pan size)

1 cup oil

1 (16 ounce) canned pumpkin

4 eggs

2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1/2 teaspoon salt

4 cups powdered sugar (1 lb. box)

1/2 cup butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla

1/2 teaspoon cinnamon or nutmeg

Preheat the oven to 350F. Grease and flour an 11x17" jelly roll pan.

Using a standing or electric mixer, combine the oil, pumpkin and eggs. Mix until well combined and add in the dry ingredients (flour, sugar, baking powder, baking soda, spices and salt) and mix on medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350F for 20-25 minutes, or until a toothpick comes out clean from the center. Cool the pumpkin bars completely before frosting.

To make the frosting, combine all the ingredients into the standing mixer and mix on medium until there is a smooth and creamy consistency. Spread the frosting on the bars after they've completely cooled and serve with a nice cup of coffee!

A few notes from Kettler Cuisine:

• I am not a huge frosting fan and like these without the frosting just as much, although my husband can't imagine such a thing. 
• If you are making these bars for an outdoor function with warm weather, it is best to leave the frosting off as it will melt.
• The frosting can be made ahead of time and stored in the refrigerator. Just bring it to room temperature before spreading on the bars.
• These can be made in a different size pan, just adjust the cooking time.

• 9x13" (30-35 minutes)
• 10x15" (25-30 minutes)

Pumpkin Recipe Roundup: Pumpkin Almond Granola

It's time for another installment of my October series: Pumpkin Recipe Roundup. For week 2, I have decided to share my pumpkin granola recipe. I eat granola almost every day with Greek yogurt for breakfast. I started making my own granola recently to control the amount of sugar and to make gluten free. I followed a recipe the first time I made granola and was amazed at how easy it is. After messing with ingredients, measurements and cooking times/lengths, I have created, what I believe is a foolproof recipe that the hubby enjoys too!

I usually double the recipe since we eat a lot of granola in our house. It will keep in an air tight container (recommend a glass jar instead of Tupperware) in the pantry for about 3-4 weeks. This recipe is VERY versitle, so play around with ingredients that you like to make the perfect personalized granola. The pumpkin flavors are great for this lovely Fall season we are having! Num, num, breakfast is served :)

Pumpkin Almond Granola

Adapted from The Sprouted Kitchen
Yields: 6 cups
Prep Time: 10 minutes
Cook Time: 25-35 minutes

5 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cinnamon
1/3 cup pure maple syrup
1 cup pumpkin puree
4 cups old fashioned rolled oats (can use gluten free oats)
2 cups mixture of raw walnuts, almonds, flax seed and/or pepitas
1 cup mixture of dried figs, cranberries and currants (can use any dried fruit here)
1/2 cup shredded unsweetened coconut (optional)

Preheat the oven to 350F. Line a large walled baking sheet (or two if doubling) with either parchment paper or aluminum foil. Spray with olive oil (or use a paper towel dipped in olive oil to rub the surface). This helps the granola from sticking while cooking.

In a medium saute pan over medium heat, toast the nuts and seeds (except flax seed) until fragrant and lightly browned. Stir these often while toasting and watch carefully as they will burn very quickly. Once toasted, set this aside to cool.

In a large bowl, mix the olive oil, salt, spices, maple syrup and pumpkin puree until well blended. Stir in the oats, toasted nuts and seeds and mix well to combine. The mixture will be very moist, this is OK.

Lay the granola out on the prepared baking sheet (or two) and spreed out evenly. Bake at 350F for 25-35 minutes or until the granola is a nice golden brown, stirring every 10 minutes to let steam escape. Steam will rise from the granola when you stir - this is a good thing and helps make the granola crispy! Remove from the oven and stir in the dried fruit right away. Let cool to room temperature and store in an air tight container in the pantry for up to 3-4 weeks. For a chewier granola, cook closer to 20-25 minutes. For a crispier granola texture, cook for 30-35 minutes. I like crispy!