Sunday, May 26, 2013

Pumpkin Granola

I'm not going to lie: I love all things pumpkin. Pie? Pancakes? Lattes? Love. Love. Love. Pinterest trends light up with pumpkin recipes (it's even an inside joke on The Pinterest). On a parallel topic, I love granola, too. In bar form and by the handful. And, the intersection of these two passions (is that too strong a word?) is Pumpkin Granola.

I have tried several granola recipes, but never been satisfied. They've never had the big, yummy clumps or enough flavor. But, I submit to you a new family favorite: Pumpkin Granola! Maple syrup meets big, classic pumpkin pie spices. I amped up the spices from the source recipe - because you can never have too much pumpkin spice (in my opinion). I even have a new canister on the counter dedicated to Pumpkin Granola that demands to be refilled on a weekly basis.

Pumpkin Granola

5 cups rolled oats
1 tablespoon cinnamon
2 teaspoon ginger
1 teaspoon cardamom
1 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries (or cubed candied ginger if you're feeling especially pumpkin-y)


1. Preheat the oven to 325° F.  Grease a half sheet pan (or line with a silicone baking sheet) and set aside.

2. In a large bowl, combine oats, spices, and salt. Mix well.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, 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 the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir ever so gently (the less the disturbance, the bigger the clumps!). Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries. Let cool completely. Store in an airtight container.

Week 173 Menu

Sunday: BBQ at a friend's; I brought Smitten Kitchen's "Buttered Popcorn Cookies" They are SO GOOD!!! Wowee.
Monday:  Vegetable Pot Pie (from freezer) over quinoa and roasted broccoli
Tuesday: Fish sticks (by request) and roasted sweet potatoes
Wednesday: Individual pizzas
Thursday: Overnight Baked French Toast with cranberry sauce
Friday: Leftovers
Saturday: Shelby's dance recital....something quick!

Sunday, May 19, 2013

Week 172 Menu

Sunday: Blackened maui mahi, purple potatoes, corn on the cob & rhubarb crisp
Monday: Build-your-own Tacos
Tuesday: Yorkshire Pudding with cranberry sauce
Wednesday: Baked Chicken Nuggets and roasted sweet potatoes
Thursday: Homemade Egg rolls with vegetables
Friday: Leftovers
Saturday: Out

Sunday, May 12, 2013

Week 171 Menu

Sunday: Steak, sweet potato fries, fruit
Monday: Vegetable pot pie over noodles
Tuesday: Bacon, egg and cheese muffins
Wednesday: Stuffed chicken breasts and steamed artichokes
Thursday - Saturday: Up in the air

Sunday, May 5, 2013

Week 170 Menu

We had over 6" of rain in 48 hours. Now, we finally have some sunshine and warm weather! Hallelujah!!!

Sunday: Cinco de Mayo feast - DIY tacos (guac, olives, tomatoes, cheese, onion) and rice
Monday: Homemade calzones (didn't get to them last week)
Tuesday: Taco salad with leftover taco fixins
Wednesday: Pasta with pesto and chicken
Thursday: Cheese crab melts on a bagel (or bagel pizzas, for those of that persuasion)
Friday: Leftovers
Saturday: Date night! Pizza for the kids and reservations at Black Sheep Restaurant for us!