Peanut butter chocolate over night Oats.

2 cups oats gluten-free, old-fashioned

1 ½ Tbsp. Cocoa powder

2 cups almond milk soy or cashew milk

⅓ cup maple syrup

1 tsp. Vanilla

¼ cup peanut butter

¼ cup peanuts roasted, coarsely chopped

Instructions

In a large bowl whisk together oats and cocoa powder.

Add milk, maple syrup, and vanilla. Stir until well combined.

Add equal amounts of the oats to four 8-16 oz. mason jars.

Top each jar with one tablespoon of peanut butter.

Refrigerate for at least 2 hours before serving.

Just before serving add 1 tablespoon chopped peanuts and enjoy!

Apple Cheesecake Quesadilla

 

Ingredients

• 4 large burrito sized flour tortillas
• 8 oz cream cheese, softened
• 2 tbsp Imperial granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 2 medium apples, thinly sliced
• 4 tbsp butter
• melted butter
• mixture of cinnamon & sugar

Instructions

• In the bowl of a stand mixer, add the cream cheese, sugar, vanilla, & cinnamon. Whip together until smooth and completely incorporated.
• Spread 1/4 of the mixture evenly out over one side of a tortilla. Layer apples over one 1/2 of the tortilla. Fold over to close.
• Melt 1 tbsp of butter in a flat bottomed skillet over medium low heat. When melted, transfer the quesadilla to the pan. Cook 1-2 minutes, or until golden brown. 
• Using two spatulas, flip the quesadilla, cooking another 1-2 minutes, until that side's also golden brown. Repeat for the remaining 3 quesadillas.
• Using a basting brush, lightly brush one side of a cooked, crisp quesadilla with melted butter, sprinkle liberally with cinnamon sugar. Flip the quesadilla, repeat, and do for all of the remaining quesadillas.
• Using a pizza cutter, cut the warm quesadillas into wedges and serve immediately. 

https://4sonrus.com/apple-cheesecake-breakfast-quesadillas/?utm_source=whisk&utm_medium=webapp&utm_campaign=apple_cheesecake_breakfast_quesadillas

Apple Cinnamon Overnight Oats

 Ingredients

For the oats:

• 1 cup oats
• 1 cup vanilla almond milk
• 1 tablespoon maple syrup
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the apple compote:

• 1 tablespoon butter or vegan butter substitute
• 1 large apple peeled, cored, and diced
• 1/2 teaspoon ground cinnamon
• 2 tablespoons maple syrup
• 1 tablespoon water
• 1 teaspoon corn starch

Instructions

For the oats:

1. Combine oats, almond milk, maple syrup, chia seeds, vanilla extract, cinnamon and salt in a medium sized bowl and mix well. Cover and refrigerate overnight.

For the apple compote:

1. Add butter, apples, cinnamon and maple syrup to a medium saucepan. Stir over medium heat for 3-5 minutes until apples are very tender. 

2. Whisk water and cornstarch together in a small bowl, add to pot and continue to cook for another 1-2 minutes until mixture thickens. Remove from heat and cool completely.

3. To serve, spoon oats into a cup and top with apple compote.

From https://lepetiteats.com/apple-cinnamon-overnight-oats/?utm_source=whisk

Pumpkin scones

 Scones Ingredients:

• 2 cups all-purpose flour
• 7 Tablespoons sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 Tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 Tablespoons half-and-half
• 1 large egg

Sugar Glaze Ingredients:

• 1 cup powdered sugar
• 1 Tablespoon powdered sugar
• 2 Tablespoons whole milk

Spiced Glaze Ingredients:

• 1 cup powdered sugar
• 3 Tablespoons powdered sugar
• 2 Tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Scones Directions:

Preheat oven to 425 degrees F. Line a baking sheet with silicone mat or with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry cutter, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a pastry scraper or large knife to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

Place on prepared baking sheet.

Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Sugar Glaze Directions:

Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush or knife to spread the sugar glaze over the top of each scone.

Spices Glaze Directions:

As sugar glaze firms, make the spiced glaze. Combine the ingredient for the spiced glaze together. With a spoon or whisk, drizzle this thicker icing over each of the pumpkin scones and allow the icing to dry before serving (at least 1 hour).

https://gratefulprayerthankfulheart.com/pumpkin-scones/

Apple Pancakes

2 cups bisquick
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 grated apple

Mix well and make like normal pancakes.

Sauce

1 cup sugar
2 TBS cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
2 cups cider
1/4 cup butter
2 TBS lemon juice

Bring to a simmer in a sauce pan

I just make normal pancakes and add the apple to it. I got this from Molly Warr

Pumpkin Pancakes

1 cup + a few heaping spoonfuls of pumpkin
1 1/2 cup milk
2 TBS oil
2 TBS vinegar
2 cups flour
1 tsp baking soda
3 TBS brown sugar
2 tsp baking powder
1 tsp all spice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

Mix together milk, pumpkin, egg, oil and vinegar. Combine in separate bowl flour, brown sugar, baking powder, baking soda, all spice, cinnamon, ginger, and salt. Stir flour mixture into pumpkin mixture and stir just enough to combine. Cook like normal.

Pumpkin Pie Spice Granola

INGREDIENTS

• 1 cup almonds or pecans, divided
• 3 cups old fashioned oats
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/2 cup sunflower seeds
• 1 1/2 heaping teaspoons pumpkin pie spice
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1/2 teaspoon vanilla extract

• INSTRUCTIONS

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1. Preheat oven to 350 degrees.
2. In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
3. Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
7. Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn.
8. Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
9. After it cools completely, break the granola into clusters and store in an airtight container.
• https://lovelylittlekitchen.com/pumpkin-pie-spice-coconut-oil-granola/

Cinnamon Caramel Syrup

Ingredients

• ½ Cup Butter
• 1½ Cups Sugar
• 2 Tablespoons Light Karo Syrup
• ¾ Cup Buttermilk
• 1 Tablespoon Vanilla
• ¾ Teaspoon Cinnamon (or to taste)
• 1 Teaspoon Baking Soda

 

Directions

1. In a large pot over medium heat, add the butter, sugar, buttermilk and karo syrup. Whisk as everything melts together and begins to boil. Allow to boil for 5-10 minutes or until beginning to thicken. Add the vanilla and cinnamon and whisk quickly.
2. Very quickly add the baking soda and continue to whisk. The syrup should seize up and be very bubbly. Allow to cook, boiling for 2 more minutes then turn to low and allow to stay warm until you serve.

www.ohsweetbasil.com

Browned Butter Buttermilk Syrup

I found this recipe from Two Peas and Their Pod.

Ingredients:

1/2 cup butter
3/4 cup granulated sugar
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions:

1. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind.

2. Combine browned butter, sugar, and buttermilk in a large saucepan. Heat over medium heat and whisk together until sugar dissolves. When butter mixture starts to boil, carefully whisk in the baking soda and vanilla. The mixture will bubble up, so make sure you use a large saucepan. Serve with waffles, pancakes, or French toast.

Note-syrup will keep in the refrigerator for up to 2 weeks. Reheat before serving.

Apple Pancakes

Pancake:
2 cups Bisquick
1/2 t. cinnamon
1 egg
1 1/3 c milk
3/4 c grated apple

Sauce:
1 c sugar
2 T cornstarch
1/4 t cinnamon
2 c apple cider
2 T lemon juice
1/4 c butter

For the pancakes I just make a basic pancake and add cinnamon and apple.
For the sauce I put it all in a sauce pan and heat it up! It does thicken slightly.

Hash Brown Egg Nests

We thought this was a fun twist to a hash brown and egg breakfast (or dinner!)

HASH BROWN EGG NESTS WITH AVOCADO

PREP TIME
10 mins

COOK TIME
30 mins

TOTAL TIME
40 mins

Author: The Cooking Jar
Serves: 8 cups

INGREDIENTS
15 oz. frozen shredded hash browns, thawed
1 cup Cheddar cheese, shredded
1 tablespoon olive oil
8 medium eggs
Salt and pepper to taste
2 slices cooked bacon, crumbled
1 tablespoon Cheddar cheese, shredded
½ tablespoon parsley, chopped
2 avocados, sliced and chilled


INSTRUCTIONS
Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
Crack a medium egg into each nest and season with salt and pepper to taste
Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
Dish and serve with chilled avocado slices
NOTES
If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.

Pumpkin Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt

3 tbs ground flax (optional)

1- 1 1/2 cups chopped nuts like walnuts, almonds (I put both in)
1/2 cup honey
½ cup pumpkin puree
1/2 cup oil
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries

Preheat the oven to 325° F.

In a large bowl, combine oats, spices, salt, flax, and nuts. Mix well.

In a medium bowl, whisk together honey, pumpkin puree, oil, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto a large baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries (I usually just add some when I eat a bowl rather than when I make it). Let cool completely. Store in an airtight container.