Trailblazer Bites - Trader Joe’s

These trailblazer bites are made with just 6 wholesome ingredients, almonds, Medjool dates, almonds butter, oats, flaxseed meal and dark chocolate.  I got the recipe from Trader Joe's website and you can purchase every ingredient from Trader Joe's too.  Of course you don't have to use TJ's products as you can find these ingredients at any grocery store.

  

The Medjool dates and almond butter make these energy balls deliciously sweet.  They are quick and easy to make in the food processor, and they keep for weeks in the fridge or freezer.  They can be enjoyed for breakfast, snack or dessert.

When making for the grandkids I replace the dark chocolate with raisins or craisins.  They love them!  

                                                           

1/2 cup TJ's Raw Almonds

1 cup (10-12)  TJ's Organic Pitted Medjool Dates **see note

2 Tablespoons TJ's Organic Flaxseed Meal

1/2 cup TJ's Creamy Salted Almond Butter *see note

1/2 cup Old-fashioned oats (not instant)

1/3 cup dark Chocolate chips, chopped or chopped dark chocolate bar

1.  Combine all the ingredients in the food processor and pulse until ingredients are combined and finely crumbled and moist enough to form into balls. If balls are too crumbly add more almond butter and pulse until you get a consistency to form into balls.

2.  Scoop and form mixture into desired size balls,  I like golfball size.  Enjoy immediately or store bites in airtight container in fridge.  Can also be stored in freezer, thaw and enjoy. 

Notes

*I like to use Trader Joe's Creamy Salted Almond butter but if you don't have a TJ's close to you use creamy almond butter with a smooth consistency to make this recipe.

**If your dates are hard and dry, soak them in hot water for 10 minutes and drain well.  Also if they're not pitted, remove pits before making.

                                                                                            

Granola

I published this recipe back in 2019 and it has been one recipe I make over and over again!  When one batch is gone I make another!  I even have a designated basket that holds all the ingredients in my pantry which makes it easy to grab the basket and pull this recipe together quickly.  It's loaded with oats, nuts, and coconut, with a touch of maple flavor and has big crunchy clusters.  It's good sprinkled on yogurt or even by the handful.  The best part is it's easy to make.  Okay, the best part is eating it by the handful! 

 

In my pantry I keep all the ingredients in this basket except for  maple syrup is in the fridge and I keep nuts fresh in the freezer once opened.

This is the coconut I've been buying at Trader joes, coconut chips.  At other grocery stores I sometime see it called coconut flakes. This is the  texture you'll want, thinly shaved pieces of coconut.  Also I like to buy my nuts at Trader Joes as the prices are great!

I came across liquid coconut oil recently and I like to use it instead of the solid coconut oil as it's so much easier to measure.

 

• INGREDIENTS:
• 1 1/2 cups old fashioned rolled oats (NOT instant)
• 1/2 cup unsweetened coconut chips or flakes (large chips/flakes DO NOT used shredded, it will burn)
• 1/2 cup slivered raw almonds *see note
• 1/2 cup raw pecan halves or walnuts *see note
• 1 Tbsp brown sugar (light or dark)
• 1/2 tsp cinnamon
• pinch sea salt (or kosher salt)
• 3 Tbsp coconut oil
• 1/3 cup real 100% PURE maple syrup (only use the real maple syrup)
• 1 tsp pure vanilla extract

 

Instructions:

1. Preheat oven to 325 degrees. VERY IMPORTANT - Line a large baking sheet with parchment paper or it will stick to the pan, set aside.
2. Add oats, coconut and nuts to a large mixing bowl and stir to combine.
3. To a  small microwave-safe bowl ( I used a glass measuring cup) add brown sugar, cinnamon, salt, coconut oil, maple syrup; stir and heat for 45 seconds.  Stir.  If not totally combined put in the microwave 20 seconds more and mix. Add vanilla and mix again.
4. Immediately pour over the dry ingredients and lightly stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet (covered with parchment paper) and spread into an even layer.
5. Bake for 10 minutes, turning the pan around (so it bakes evenly) and bake 10 minutes more.   Watch carefully so it doesn't burn.  Everyone's oven is different so if you may need a few less or more minutes. Do not stir!!  You'll know it's done when the granola is golden brown.
6. Do not stir!  Let it cool COMPLETELY before breaking into clusters.
   
   
7. Store in a sealed bag or container at room temperature for up to 3 weeks.
     

    *Add any combination of (unsalted) nuts/seeds that you like, walnuts, pumpkin seeds, slivered almonds,  or pecans.

Recipe adapted from https://minimalistbaker.com/super-chunky-coconut-granola/

                                                                                                              

Individual Dutch Baby Pancakes with lemon curd and blueberries

These Dutch Baby Pancakes are as cute as they are delicious!

This recipe comes from the beautiful blog Nerds With knives https://nerdswithknives.com/dutch-baby-lemon-curd-blueberry/.  Love their blog name!  Wish I would have thought of something clever instead of Dawn's recipes!  I laugh because all these recipes on my blog are not my own creation but recipes I love and want to make again and share.

My husband and I owned and ran a B&B and this was always a hit with our guests.  Talk about presentation, they're adorable!  They're not heavy like a pancake but light and fluffy so not too filling.  I like to serve with some breakfast sausage or bacon.  We no longer have the B&B, long story, but I still make these for family and friends.

Prep time

5 mins

Cook time

25 mins

 

Serves: 4 - Lodge 5 inch cast iron pans

Ingredients

• 3 eggs
• ½ cup flour
• ½ cup milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon zest
• Pinch of kosher salt
• 2 tablespoons unsalted butter (split between 4 pans)
• Confectioners sugar for dusting
• maple syrup (optional)

Filling: (split between 4 pans)

• ¼ cup homemade lemon curd (or store-bought)
• ½ pint blueberries

Instructions:

1. Preheat oven to 425º F.
2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
3. Place butter in each skillet and place in the oven until butter has melted (just a few minutes). Pour 1/4 of the batter into each pan, return them to oven and bake for 15-20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove pancakes from oven, serve with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.

Recipe adapted from Nerds with Knives 

Granola

I published this recipe back in 2019 and it has been one recipe I make over and over again!  When one batch is gone I make another!  I even have a designated basket that holds all the ingredients in my pantry which makes it easy to pull this recipe together quickly.  It's loaded with oats, nuts, and coconut, with a touch of maple flavor and has big crunchy clusters.  It's good sprinkled on yogurt or even by the handful.  The best part is it's easy to make.  Okay, the best part is eating it by the handful! 

 

This is the coconut I've been buying at Trader joes, coconut chips.  At other grocery stores I sometime see it called coconut flakes. This is the  texture you'll want, thinly shaved pieces of coconut.  Also I like to buy my nuts at Trader Joes as the prices are great!

I like to use the liquid coconut oil instead of the solid as it's so much easier to measure.

 

• INGREDIENTS:
• 1 1/2 cups old fashioned rolled oats (NOT instant)
• 1/2 cup unsweetened coconut chips or flakes (large chips/flakes DO NOT used shredded, it will burn)
• 1/2 cup slivered raw almonds *see note
• 1/2 cup raw pecan halves or walnuts *see note
• 1 Tbsp brown sugar (light or dark)
• 1/2 tsp cinnamon
• pinch sea salt (or kosher salt)
• 3 Tbsp coconut oil
• 1/3 cup real 100% PURE maple syrup (only use the real maple syrup)
• 1 tsp pure vanilla extract

 

Instructions:

1. Preheat oven to 325 degrees. VERY IMPORTANT - Line a large baking sheet with parchment paper or it will stick to the pan, set aside.
2. Add oats, coconut and nuts to a large mixing bowl and stir to combine.
3. To a  small microwave-safe bowl ( I used a glass measuring cup) add brown sugar, cinnamon, salt, coconut oil, maple syrup; stir and heat for 45 seconds.  Stir.  If not totally combined put in the microwave 20 seconds more and mix. Add vanilla and mix again.
4. Immediately pour over the dry ingredients and lightly stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet (covered with parchment paper) and spread into an even layer.
5. Bake for 10 minutes, turning the pan around (so it bakes evenly) and bake 10 minutes more.   Watch carefully so it doesn't burn.  Everyone's oven is different so if you may need a few less or more minutes. Do not stir!!  You'll know it's done when the granola is golden brown.
6. Do not stir!  Let it cool COMPLETELY before breaking into clusters.
   
   
7. Store in a sealed bag or container at room temperature for up to 3 weeks.
     

    *Add any combination of (unsalted) nuts/seeds that you like, walnuts, pumpkin seeds, slivered almonds,  or pecans.

Recipe adapted from https://minimalistbaker.com/super-chunky-coconut-granola/

Mini Cranberry Orange Scones

I used to work at my cousin's coffee shop and she was the baker of the most delicious scones.  I no longer work or live close by so I don't get to enjoy her scones very often.  The scones that I've tried at our local coffee shops always fall short, they're dry and not flavorful.  So, I set out to find a scone recipe that was flavorful, tender and would freeze well.  Well, this recipe is all that and easy to make.  I also like that right out of the freezer they take about 15 minutes to thaw and are ready to enjoy with a cup of coffee.

This recipe is slightly adapted from the wonderful blog, Pinch My Salt.

What makes this recipe quick and easy is using a food processor.

Make sure your butter is well chilled.

Pulse in the butter only until it's mixed in but still pea-sized clumps.

Dough will be sticky but turn out onto floured surface and use floured hand to knead into two 6 inch circles.

If you like a less sweet scone, these are great as is but for me I'll always go for the glaze!

Baked to perfection!

The glaze is thin and will dry and set so you'll be able to stack them in a container without them sticking together.

If you used a large orange like I did, you'll get to enjoy the extra fresh orange juice after you're all done.

After the glaze dries and sets you can stack them in a container to eat later or freeze them.  I do like to put parchment or wax paper between the layers when frozen so they won't stick together.

Ingredients:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt *see note

1/3 cup sugar

1 large egg

1/2 cup half and half

zest of one orange, divided

1/2 cup unsalted butter, cut in pieces and well chilled *see note

1/2 cup dried cranberries 

Glaze:

1 cup powdered sugar

2 tablespoons orange juice (from the zested orange)

1/2 teaspoon orange zest (reserved from above)

Instructions:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper or silpat.

2. In a food processor, mix together the flour, baking powder, salt, and sugar by pulsing a few times.

3. In a separate small bowl, whisk together egg, half and half, and most of the orange zest (reserve about 1/2 teaspoon for the glaze); set aside.

4. Add cold butter pieces into the flour mixture and pulse 6-8 times, you want the butter to be pea-sized clumps within.

5. Add the cranberries and the egg mixture to the flour mixture all at once and pulse until the mixture starts to clumps together. Dump mixture out onto a floured work surface and, with floured hands, gather into a ball and knead once or twice. If it’s quite sticky, just sprinkle a little extra flour on the counter and on top of the dough to keep it from sticking. Cut dough into two equal pieces and pat each into a 6 inch circle about 1/2 inch thick. Cut each circle like a pie into 8 slices. Arrange scones on the parchment-lined baking sheet.

7. Bake in a preheated 425 degree oven for 10-12 minutes or until lightly browned. Remove to a cooling rack and let cool completely before dipping in the glaze.

Glaze:

In a small bowl that is wide enough to dip a scone, combine 1 cup powdered sugar with 2 tablespoons orange juice and the reserved orange zest. Whisk until smooth.  Put some waxed paper or foil underneath the cooling rack to catch dripping glaze. Dip tops of the scones in the glaze and place them (glaze side up) on the cooling rack. Once glaze is dry, scones can be stored in a container or freezer. If not eaten the day they are made, put them in the freezer.  Right out of the freezer they will thaw in about 15 minutes.

*  Sometimes I don't have unsalted butter so I'll use regular salted butter and just add a pinch of salt instead of 1/2 teaspoon.

Blueberry Baked Steel Cut Oatmeal

This was my first attempt at making baked oatmeal and if I had known how good this was I would of been making it all winter long!  I don't usually eat oatmeal once the spring weather appears but this oatmeal will continue to make an appearance.  I really like that it can be made the night before and baked in the morning.  The nuts rise to the top for a crispy topping with the creamy oats underneath and the sweet blueberries throughout.  If there are any leftovers it warms up wonderfully in the microwave.

I found this great recipe on Alexandra Cooks blog.  Check out her blog.    

I'm looking forward to making this again.  I want to try it with dried cherries and pecans or apples and walnuts but this blueberry and walnut combo is a keeper.     

Ingredients:
2 cups 2% or whole milk
1/3 cup PURE maple syrup (don't use flavored maple pancake syrup)
1 large egg
3 tablespoons butter, melted and cooled slightly
2 teaspoons vanilla extract
3/4 cup Steel Cut Oatmeal (don't use rolled oats)
1/2 cup walnuts, roughly chopped
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt

3/4 - 1 cup blueberries

Instructions:
1.   In a bowl, whisk together the milk, maple syrup, egg, butter, and vanilla.   Add oats, nuts, baking powder, cinnamon and salt.  Stir to combine and store mixture in fridge overnight. 

2.   Preheat the oven to 375 degrees.  Give mixture a good stir.  Scatter berries into an 8-inch square baking dish.  Pour milk-oat mixture over the berries. 

4. Bake for 40 minutes, turn oven down to 350 degrees and continue to bake 20 more minutes or until the top is golden brown and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

Yield: about 6 servings