Chocolate Coconut Granola #Choctoberfest

Enjoy this sweet, crunchy granola by the handful for snack or atop a big bowl of yogurt for breakfast. Easy to make and easy to customize to taste, this Chocolate Coconut Granola is sure to please. 

Chocolate Coconut Granola

Disclaimer: Thank you to #Choctoberfest Sponsors  Barleans, The PinterTest Kitchen and our gold sponsor Imperial Sugar for providing prizes for #Choctoberfest free of charge. These companies, as well as sponsors Rodelle and Davis Chocolate also provided the bloggers with samples and product to use for #Choctoberfest . All opinions are my own.

Do you prefer your breakfasts sweet or savory? I enjoy sweet breakfasts – like pastries and cinnamon buns – but tend to find that I’m hungry an hour or two later. For that reason, I tend to enjoy savory breakfasts with a protein + carb combo. When I want to satisfy my sweet tooth while still having a fairly healthy breakfast, my default is to turn to granola.

Made at home, granola is not nearly hard as most of what you might purchase at the grocery store. It’s actually quite easy to make and very easy to customize to your liking. This particular granola has a wonderful richness from the Rodelle cocoa powder, and sweetness from the Imperial Sugar and toffee pieces. There is a subtle coconut flavor from the coconut oil and the unsweetened coconut chips. Slivered almonds adds crunch and protein. Served with a bowl of your favorite yogurt and you have a sweet but relatively healthy (and filling!) breakfast.

This particular recipe is also a wonderful snack. I’ve been eating it by the handful instead of a piece of chocolate, to satisfy my post-dinner sweet tooth.

Chocolate Coconut Granola

If you’re not familiar with Imperial Sugar, I’d encourage you to check them out. Based in Texas, Imperial Sugar has been manufacturing and distributing sugar and sugar products to the US since 1843. Their sugar products are 100% natural and non-GMO. Check them out for great Halloween and holiday recipes for you to make and enjoy with your loved ones.

Chocolate Coconut Granola

If you haven’t entered the #Choctoberfest giveaway, be sure to scroll down and enter via the Rafflecopter. The prize pack is worth over $450 and includes enough sugar to keep you baking for the next year, as well as a $100 Williams Sonoma gift card, a set of Barlean’s products and a HUGE bag of Lindt truffles. Full giveaway details here.

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Chocolate Coconut Granola

Enjoy this sweet, crunchy granola by the handful for snack or atop a big bowl of yogurt for breakfast. Easy to make and easy to customize to taste, this Chocolate Coconut Granola is sure to please.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Rest 30 minutes
Total Time 1 hour 5 minutes
Servings 5 cups of granola
Author Liz

Ingredients

  • 1/4 c. coconut oil
  • 1 Tbs. coconut oil
  • 1/3 c. cocoa powder I used Rodelle
  • 1/4 c. honey
  • 1/4 c. granulated sugar I used Imperial Sugar
  • pinch sea salt
  • 1/4 tsp. vanilla extract I used Rodelle
  • 3 c. oats
  • 1/2 c. slivered almonds
  • 1 c. unsweetened coconut chips
  • 1/2 c. toffee bits

Instructions

  1. Preheat oven to 275F.
  2. Line a baking sheet with aluminum foil or parchment paper. Grease with 1 Tbs. unmelted coconut oil and set aside.
  3. In a small saucepan, melt 1/4 c. of coconut oil. Whisk in cocoa powder, honey, sugar and salt until sugar is melted and ingredients are thoroughly combined (whisking constantly). Remove from heat and add vanilla extract.
  4. In a large mixing bowl, toss oats, silvered almonds, and coconut chips to combine. Add coconut oil-cocoa mixture and toss to coat.
  5. Spread onto prepared baking sheet. Bake for 45-50 minutes until golden brown. Turn off oven and allow the tray to sit in the oven for another 30 minutes. Remove from oven and allow to cool completely.
  6. Break granola into pieces. Toss with toffee bits and store in an airtight container.

Recipe Notes:

  • I actually tossed the toffee pieces in pre-baking. The end result was still a deliciously sweet  bite to complement the rick cocoa powder, however, the toffee was no longer individual pieces. Do whichever you please. 🙂 Although not intentional, I enjoy the granola with the melted toffee pieces in there.
  • This recipe was adapted from Bobby Flay.

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Strawberry Jam

Being a working mom, I always wish that I had more time with my kids – time to go out and do things. You know, trips to the parks, local museums, children’s events… that sort of thing. With our current routines, I feel like there’s just not enough time to do all of that, with working 5 days a week, finding time to do laundry, clean the house, grocery shop, and still manage to find some time to see friends and decompress a bit. But the one thing I think my hubby and I have been pretty good at is taking our kids out to the local farms to pick fruit during the summer and apples and the obligatory Halloween pumpkins during the fall.

The past couple of years, I’ve been lucky enough that my parents were in town for strawberry picking. The first year we went, we set off with the intention of picking some berries and maybe making a batch of the jam that my mom used to make when I was growing up. We accidentally ended up with close to 20 pounds of strawberries. Needless to say that day was filled with 3 times as much jam-making as anticipated (in addition to setting aside berries for freezing and eating) and a number of trips to the store to pick up extra supplies.

Since then, we’ve prepared a bit better. We still pick roughly 20 pounds of strawberries, but with the intention of canning more (my brothers and uncles have been over the moon with gifts of homemade jam). My son and daughter have a blast picking and eating the fresh berries, and my daughter can’t wait to get into the kitchen with Mommy and Manna (aka Grandma) to make some jam. It’s a family tradition that makes everyone happy.

This jam can be made as chunky or smooth as you’d like, depending on how much you crush the strawberries. And I’ll give you my little secret – It’s on the sweeter side, and makes a wonderful topping for vanilla ice cream as well.

Cooking Note: I’ve made jam this two years in a row now, both times with my parents. I highly recommend taking advantage of the prep steps noted below, as the jam cooks up pretty quickly. If you have a second set of hands around to help with setting the timers and getting the jars ready for you, use them!

Strawberry Jam

Adapted from Certo

Makes 8-10 Cups

Materials:

  • Canning jars, with lids and bands
  • Very hot water (i.e. heat on a stove until very hot or boiling)
  • Wax, for sealing the jam
  • A small inexpensive pot with a lip, for melting the wax (I recommend one designated solely for this purpose)
  • Tongs, to move hot jars
  • A large (8+ quart) stainless steel stockpot, for making the jam (Don’t got smaller – the mixture will bubble up a good bit)
  • A stainless steel ladle, for portioning out the hot jam
  • A wide-mouthed funnel, for portioning out the hot jam
  • A baking sheet, lined with aluminum foil
  • Kitchen timer

Ingredients:

  • 5 c. barely crushed strawberries (from ~8 c. whole strawberries, hulled)*
  • 7 c. granulated sugar (I used Dixie Crystals sugar)
  • 1/2 tsp. unsalted butter
  • 1 packet Certo pectin

* Strawberries were barely crushed – smashed once or twice with a potato masher so that most were not whole. Don’t worry if it looks too chunky – the strawberries will break down more as they cook.

Prep: Wash jars and clean out sink. Place clean jars in the sink.

Fill a medium stockpot (~10+ cups) with water and start heating on stove. This water will be used to heat up canning jars.

Start melting wax in a small pot on another burner. When wax is completed melted, keep warm on lowest setting.

Place foil-lined baking sheet on the counter next to the stove (or wherever you’re going to be filling the jars). Set kitchen timer nearby.

Make the Jam: In a large (8+ quart) stainless steel stockpot over high heat, combine crushed strawberries, sugar, and unsalted butter, stirring constantly until sugar is melted. Bring to a rolling boil, 8-10 minutes.

When mixture is very close to a boil, take hot water and fill waiting canning jars. The goal is to keep the jars very hot, so refill as needed, if the water cools before the jam is ready.

Stir to make sure the mixture is fully at a boil. Boil for 1 minute (time it!). Stir in Certo. Return to a rolling boil (happens very quickly, within a minute) and continue boiling for another minute. Turn off stove.

Can: Working quickly, empty water from canning jars and move jars onto waiting baking sheet. Using the funnel and ladle, quickly fill jars with jam, leaving about an inch of room at the top of the jars. Top off with about a 1/2 inch of melted wax. Let jars rest, allowing the jam to thicken and cool, and the wax to harden and seal in the jam.

If jars don’t completely seal (wax moves around or jam starts to come up above the wax), remove wax and store in the fridge for immediate use.

Store sealed jars in a cool place.

Serving: When read to open a jar, use a fork or knife to puncture the wax and remove from jar. The wax may be cleaned and set aside to be remelted for future canning.

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Lemon Poppy Seed Loaf Cake for #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

And don’t forget to enter the giveaway. Details on our wonderful sponsors, the prizes they put together for you, and the place to enter to win, here.

In my opinion, a good brunch ends with a tasty dessert. You can never go wrong with homemade cinnamon buns of some sort, like the apple-cinnamon buns from earlier this week. But something I want something a little lighter in flavor. Something just a little bit sweet. Something that cause me to lose complete self-control, because if I’m going to be honest, homemade cinnamon buns do that to me.

Enter: a lemon poppy seed loaf cake. This particular cake is made with Nielsen-Massey’s lemon extract instead of fresh lemon juice and confectioners sugar instead of granulated sugar, giving it a pound cake-like texture and a light, lemon flavor.

This recipe was heavily adapted from Epicurious. The original recipe is a plain cake, made to serve 12-16 people. I’ve adjusted the ratios and added the lemon and poppy seed to create what I consider to be a light ending to your brunches.

Lemon Poppy Seed Loaf Cake

Heavily Adapted from Epicurious

Makes 10-12 Slices

Ingredients:

  • cooking spray
  • 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 lb. Dixie Crystals confectioners sugar
  • 3/4 tsp. Nielsen-Massey lemon extract
  • 3 large eggs
  • 1/4 tsp. salt
  • 1 c. + 3 Tbs. all-purpose flour, plus more for pan
  • 1 Tbs. poppy seeds

Preheat oven to 325F. Spray a loaf pan with cooking spray. Sprinkle bottom and sides with flour, tapping out extra. Set aside.

Place butter in a large bowl, and beat on medium speed with a handheld mixer (you can use a stand mixer if you prefer) until light and fluffy. Add sugar, beating until incorporated. Add lemon extract and eggs, beating until combined. Repeat with flour. Scrape down sides of the bowl. Add poppy seeds and mix one last time.

Pour into prepared baking pan and bake for 45-55 minutes, until top is beginning to brown and a toothpick inserted into the center comes out clean. Allow to cool on a baking rack for 10 minutes before removing from pan, and returning to baking rack to cool completely.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Apple Cinnamon Buns #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

In case you’ve forgotten, or are visiting for the first time, I want to remind you that our generous sponsors have donated some amazing prizes for #BrunchWeek readers. There are more than a few prizes to get excited about – high quality food from our sponsors, gift cards, gift sets that include marble pastry boards and slate cheese boards… Seriously good prizes. Head over, check out the details and enter to win, here.

So glad today is Hump Day, because this week has been a bit rough already. First off, I have all of these amazing #BrunchWeek recipes to remind me that instead of being in the kitchen whipping up breakfast pastries and savory eggs dishes, I’m stuck behind a computer, at a desk without a window all day long. But work has been a bit of a doozy too. I started off yesterday with great intentions of actually crossing things off my to-do list, and I accomplished not one of those things. Constant disruptions, surprises (and not the good ones) and travel between meetings meant that I actually got very little accomplished. Today is so packed that I’m not going to get much done either.

So with this start to the week, it should be no surprise that I’m already looking forward to the weekend, which is blissfully empty of any real plans. If the weather cooperates, we’ll probably go to the zoo with the kids and some good friends, but right now, I’m loving the fact that we can be bums on the couch all weekend if we want to. Maybe I’ll be able to try out one of the recipes I’ve bookmarked this week? Maybe even one of the oh-so-tempting pastry recipes from a fellow #BrunchWeek blogger.

In my house, sweet breads and pastries are an indulgence, and rarely make an appearance. It’s not that we don’t love them – we do! But we tend to show little self-restraint around these goodies. This small-batch recipe for apple cinnamon buns disappeared quicker than I would like to admit. Between the sweet apple-cinnamon sugar filling and the vanilla glaze, it was hard to stay away.

Apple Cinnamon Buns

Dough from Joy the Baker; Filling & Glaze by Books n’ Cooks

Makes 6-8 Cinnamon Buns

Ingredients for the Dough:

  • 1/2 c. whole milk
  • 2 Tbs. unsalted butter
  • 2 Tbs. Dixie Crystals granulated sugar
  • 1 packet Red Star Platinum Baking Yeast
  • 1 1/2 c. all-purpose flour, divided
  • 1/4 tsp. salt
  • 1 large egg yolk

Ingredients for the Filling:

  • 4 Tbs. unsalted butter, melted
  • 1 Tbs. unsalted butter, softened
  • 1/4 c. Dixie Crystals granulated sugar
  • 1/2 tsp. cinnamon
  • pinch of salt
  • 1 Lady Alice apple (or other favorite sweet apple), medium-dice

Ingredients for the Glaze:

Make the Dough: In a small saucepan over medium heat, combine milk, butter and sugar. Stir occasionally, until sugar has dissolved, butter has melted, and mixture is hot. Remove from heat and allow to cool, until mixture is warm (110-115F). Add yeast, stir, and let sit for 5 minute to activate. Mixture should begin to foam.

While milk mixture cools, whisk together yeast, flour and salt. Add egg yolk and milk mixture, stirring with a wooden spoon to incorporate. If dough appears too wet, add flour a little at a time. In the bowl, kneed dough a few times, scooping up any extra flour in the bowl and bringing dough together. Cover bowl with plastic wrap and allow to rest for 10 minutes, while preparing filling.

Prepare the Filling: Combine sugar, cinnamon and salt in a small bowl. Set aside.

Dice apples, if you haven’t done so already.

Assemble the Cinnamon Buns & Bake: Preheat oven to 350F.

On a lightly floured surface, roll out dough into a 9×12 inch rectangle. Brush with butter and sprinkle with cinnamon-sugar. Spread apple pieces evenly over dough.

Tightly roll dough at the longer edge into a coil. Slice into pieces 1 1/2 to 2-inches thick.

Grease a 8×8 or 9×9 baking pan with remaining 1 Tbs. softened butter. Place cinnamon buns in prepared pan, with about 1/2 and inch between them, and cover tightly with plastic wrap. Set in a warm place (I put mine by the oven that is preheating) and allow to rise for 30 minutes.

Remove plastic wrap and bake for 20 minutes, until cinnamon buns are golden brown and puffed up. Remove from oven and cool slightly.

Last Step – Glaze! In a small bowl, whisk together sugar, softened butter and vanilla extract. Add water, 1 Tbs at a time, until glaze reaches desired consistency. Mine was thick and spreadable, but melted into gooey deliciousnes when spread over still hot cinnamon buns.

Serve immediately, while still hot. Cinnamon buns can be stored in an airtight container or wrapped slightly for 24 hours, but are best when fresh.

 

 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Cheddar-Cornmeal Pancakes with Brown Sugar Apples #makeitwithMILK

This post was created to be entered into the Food and Wine Conference Make It With Milk recipe contest, sponsored by Florida Dairy Farmers. I received no compensation for this post. All opinions are my own.

In a couple of weeks, I’ll get to live it up in all my foodie glory at the Food and Wine Conference in Orlando, Florida. Although it’s the conference’s 5th year, this will be my first year attending. I’m beyond excited. The Food Wine Conference brings together bloggers, small business owners, winemakers, chefs, public relations professionals, traditional media, new media, authors and brands and covers topic such as social media, cookbook writing, and food photography. Be sure to check out their website for more information on the conference, the schedule, and the sponsors, as there’s still time to register.

I’ve been stalking the conference’s website and Facebook page for the past couple of weeks in excitement. The announcement of the Make It With Milk contest completely derailed my productivity at home, as I wracked my brain for ideas on what to make for it. A milkshake was the first thing that popped into my mind. But I have a secret to share. I am incredibly unadventurous when it comes to milkshakes. Vanilla. Just vanilla. Pure perfection. I’m much happier to experiment with pastas, soups, and breakfasts… the latter of which won out.

My kids are currently obsessed with pancakes. They put enough syrup and sprinkles on them that I can experiment with flavors and not hear the “it looks different” whines. And thus, the cheddar-cornmeal pancake was born. The kiddos drowned the pancake in syrup while my hubby and I enjoyed the savory pancakes, brightened by the sharp cheddar, topped with sweet brown sugar apples. Win, win for everyone.

Cheddar-Cornmeal Pancakes with Brown Sugar Apples

By Books n’ Cooks

Serves 4-6

Ingredients for the Brown Sugar Apples: 

  • 4 Tbs. unsalted butter
  • 3 small to medium-sized apples, thinly sliced
  • 1/2 c. light brown sugar

Ingredients for the Pancakes: 

  • 1 c. all-purpose flour
  • 1 c. cornmeal (I used white but yellow would give the pancakes some nice color)
  • 2 c. milk (I used 2% but use whatever you have on hand)
  • 2 large egg
  • 1 tsp. salt
  • 2 Tbs. baking powder
  • 4 Tbs. vegetable oil
  • 5 oz. sharp cheddar cheese, shredded (a heaping cup)
  • cooking spray

Make the Apples: In a large skillet, melt butter over medium heat. Add butter and half of brown sugar. Cook, stirring occasionally for 10 minutes. Add remaining 2 Tbs. of brown sugar and continue to cook, stirring occasionally, until apples are softened, about another 10 minutes.

Make the Pancakes: While the apples are cooking, make the pancakes.

Preheat an electric frying pan to 250F, or a large skillet (non-stick if you have one) over medium-low heat.

Add all ingredients except cooking spray (duh!) in a large bowl and whisk to combine.

Spray frying pan/skillet with cooking spray. Use an ice cream scoop, large tablespoon, or 1/8-cup measuring cup to portion pancakes into prepared pan, giving them at least an inch in between – they’ll spread. Cook until bottom is set and top is starting to bubble a little bit. Flip and continue to cook for another couple of minutes until cooked throughout. Remove from pan and repeat until batter is used up.

Serve hot topped with brown sugar apples.

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