consigliato per te

  • in

    PB&J Scones

    Whether served for breakfast, brunch, or afternoon snack, these PB&J S will add a touch of whimsy to any occasion. The tender peanut butter-flavored  are filled with a layer of homemade strawberry jam before being baked and then drizzled with a delectably sweet Peanut Butter Glaze. They’ll evoke only the fondest memories of childhood picnics and packed […] LEGGI TUTTO

  • in

    Orange Rolls

    The Club in Birmingham, Alabama, has a famed   that has inspired many a baker to try making their own at home. Our version brings all the original zesty enjoyment with a tropical coconut twist added in for fun. 3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided ¾ cup (150 grams) granulated sugar, divided […] LEGGI TUTTO

  • in

    Babà Rustico

    The French may have charcuterie, but in this Babà Rustico recipe, Italian antipasto reigns supreme. A classic of Neapolitan cuisine, the Babà Rustico is a savory yeasted bread often baked in a ring mold with an array of savory fillings. Platinum® Yeast from Red Star® gives the dough an airy, elevated boost while plenty of […] LEGGI TUTTO

  • in

    Healthy Homemade Granola

    This recipe for Healthy Homemade Granola is more nutritious than the average store-bought kind. It’s lightly sweetened with honey and maple syrup, and full of heart-healthy oats. Bake up a big batch at home (and save money, too!).

    Breakfast is a meal I’m often prone to skip. If I don’t have something made ahead or that’s quick to grab, then I’m running on pure caffeine until noon. Thankfully, there are a couple of recipes that I can rely on for a quick bite. Some of you may remember this Perfect Baked Oatmeal recipe – total life saver! Well, this Healthy Homemade Granola is another one. It’s full of healthy plant-based protein from nuts and complex carbs from oats. I make up a big batch and then store it airtight on the countertop for easy breakfast fixin’s.

    The two ways I eat this homemade granola most often is 1. layered with Greek yogurt parfait-style, and 2. in a bowl with a splash of oat milk, cereal-style. It’s so packed with fiber, protein, and vitamins, that it sustains me until lunchtime and sometimes well beyond!

    Choose your adventure.
    First, in your largest mixing bowl, stir up the nuts, grains and seasonings. You could use a deep Kitchen Aid stand mixer bowl for mixing this granola, if you have one. I used oats, walnuts, pumpkin seeds, and chia seeds in this. But you could use any raw nut or seed that you prefer. Whole almonds, flaxseed, uncooked quinoa, are all so wonderful in granola. Feel free to swap in your favorite ingredients!

    The dressings.
    Next, stir together the wet ingredients: olive oil, wildflower honey, maple syrup, and vanilla extract.
    I prefer to use heart-healthy extra-virgin olive oil for this recipe. Normally, I strictly use EVOO as a condiment (to drizzle or dip) but it’s really nice here and more nutritious than other oils. Or, use sunflower oil (low in saturated fats) or grapeseed oil (contains vitamin E). Avoid vegetable oils that are very high in saturated fats.

    Use the wet ingredients to ‘dress’ the granola. Stir everything together thoroughly, so that each grain, nut, and seed, gets coated with the wet mixture.

    Spread the granola onto the prepared baking sheets. Tamp it down into a nice even layer. Use light aluminum pans, if you have them. Because dark pans will often over-brown the granola. If you only have dark pans, reduce the bake time by 10 minutes, and watch carefully for the oats and nuts to turn golden.

    Cool the granola completely on the pan. Then break it into chunks and add some chewy dried fruit. Dried cranberries are my fave but golden raisins are also wonderful. Organic dates give this mix extra sweetness without adding refined sugars. Buy whole pitted dates and give them a chop. They have a nicer texture than the bags of pre-chopped dates.

    Making homemade granola makes me feel a little more savvy all-around. It’s delicious, practical, and I can make good judgments about the ingredients I put into it. It’s easy to switch up with different nuts and seeds. This large batch recipe can be divided to keep half on deck for breakfast, while the other half can be frozen for future use.

    Healthy Homemade Granola

    Heather Baird

    Homemade granola is the way better than the store-bought stuff, which can sometimes have hidden ingredients like corn syrup and preservatives. It’s easy to make at home for much less than you’d pay at the grocery store. This recipe makes a big batch and keeps well air-tight. It freezes well, so half can be frozen for future use. Yields about 10 cups of granola

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 15 minsCook Time 24 minsTotal Time 39 mins

    Course BreakfastCuisine American

    Servings 20 servings

    Equipment2 large baking sheets approximately 11×17 inches
    Ingredients US CustomaryMetric 6 cups old-fashioned oats1 1/2 cups raw walnut halves or whole almonds, pecans halves, or a mixture of all1/2 cup raw pumpkin seeds or sunflower seeds2 tablespoons chia seeds optional1 1/2 teaspoons fine-grain sea salt2 teaspoons ground cinnamon3/4 cup olive oil extra virgin1/3 cup wildflower honey1/3 cup pure maple syrup1 teaspoon vanilla extract1/2 cup dried cranberries golden raisins are also great!1/2 cup chopped dates
    Instructions Preheat the oven to 350°F and line two large light colored baking sheets with parchment paper. (Don’t use dark pans; they tend to over-brown the oats and nuts.)In an extra-large mixing bowl, combine the oats, walnuts, pumpkin seeds, and chia seeds if using. Also add the salt and cinnamon. Stir well to mix and disperse the seasonings throughout.In a separate medium bowl, mix together the oil, honey, maple syrup, and vanilla extract. Pour into the dry ingredients. Use a rubber spatula to stir and turn the mixture over, thoroughly mixing to coat every grain and nut. Divide the granola evenly onto the two prepared pans and use a spatula to pat the granola out into an even layer.Bake 12 minutes, then stir well on the pans; pat down the granola into an even layer again after stirring.Bake for an additional 10-12 minutes, or until golden and fragrant.Remove from the oven and let the granola cool completely on the pans. Don’t stir it yet! When the granola is completely cool, break it into big pieces for clusters of granola, or break it up finer to your preference. (I like a mixture of clusters and finer bits for eating it cereal-style in a bowl with milk.)Add the dried cranberries and dates to the granola. Lightly toss to disperse.This granola will keep well in an air-tight container for about 2 weeks. It freezes well, so you can double bag in freezer bags with the air removed, and store in the freezer for 2-3 months. Bring granola to room temperature before serving. See notes for serving suggestions.
    NotesWays to eat homemade granola:

    Munch on it like trail mix straight out of the container.
    Eat it from a bowl with a splash of milk.
    Layer it with yogurt in a glass or jar.
    Sprinkle it on French toast
    Stir it into to pancake batter.
    Sprinkle it on melted chocolate and let set for chocolate bark
    Coat apple slices in peanut butter and dip in granola.

    Vegan granola: Omit the wildflower honey and replace with 1/3 cup of maple syrup (total maple syrup in recipe will be 2/3 cup).
    Gluten-free folks: Although this recipe’s ingredients are naturally gluten-free, be a label reader. Make sure all ingredients are marked gluten-free. Some manufacturers of oats can be sneaky and process oats with equipment that also processes wheat products.
    Chia seeds: I listed these as optional in the recipe, but they cling wonderfully to the other ingredients and create crunchy clusters. They are also highly nutritious, packed with fiber, protein, omega-3 fatty acids, and many more beneficial nutrients. If you don’t like chia seeds, you could add 1/4 cup of uncooked quinoa in its place. Or add whole raw flaxseed to the mix to get similar health benefits. 
    Coconut oil: If you’re a fan of coconut oil, it can be used in place of the olive oil. However, it is very high in saturated fat which is why I prefer olive oil or grape seed oil. 

    Keyword easy granola recipe, healthy granola, homemade granola, old fashioned oats, quick breakfast

    You may also enjoy: LEGGI TUTTO

  • in

    A Vegetarian Farmers Market Brunch for

    Throw The Ultimate Vegetarian Farmers Market Brunch! Turn your veggie haul into the season’s best brunch dishes.
    Spring Vegetable Frittata
    A few weeks ago, I loaded up my car with all the spring produce to make (and shoot!) A Vegetarian Farmers Market Brunch for The scene was just perfect all around with temperate, sunny weather and big teakwood table on which to display all of our dishes.
    I’ve developed four delicious brunch recipes – both savory and sweet – along with instructions for an all-inclusive spring cheese board. I’m including some teasers and links in this post, but you can view the entire gallery right here.

    Fresh and Savory.
    Spring vegetable frittata (lead image) is such an easy main dish to make, and incredibly versatile. Take full advantage of all the tender new asparagus at the market, and don’t be afraid to pivot the ingredients as we move into summer months. Serve it with my Arugula Salad with Homemade Orange Poppy Seed Dressing.

    Roasted New Potatoes with Spring Herbs is another side dish I developed to perfectly compliment the frittata. It’s hearty and filling, yet light with a citrusy note. Serve the potatoes over a bed of spring greens for additional herbaceous flavor.

    Okay, this cheese board –swoon. It’s got a lot going on, and all of it is wonderful! The Ultimate Vegetarian Cheese Board ‘recipe’ is more of a guide for selecting spring cheeses. (Did you know cheese can be seasonal?). With it, we’ve added lots of other ingredients, such as comb honey, candied nuts, preserves, and lots of crunchy spring veggies for dipping.

    Here we’ve made a slightly smaller version of the cheese board to fit on a tabletop! A platter works well in place of a large serving board.

    The sweet stuff!
    What’s brunch without pastries? These Strawberry-Rhubarb Scones take advantage of rhubarb’s short season, and have buttermilk tang. I usually find scones to be quite dry, but these have a tender, moist crumb. My recommendation? Split one while warm and slather in butter!

    Lemon and blueberries together? You just can’t go wrong! Especially if those flavors are wrapped up in sweet yeast dough and baked farmhouse-style in a cast iron skillet. Get the Cast Iron Lemon-Blueberry Cinnamon Rolls right here. (Side note, developing this recipe inspired me to create these strawberry sweet rolls!)

    Special thanks to my colleagues (and friends!), a.k.a. the team that made this happen! HGTV editor and stylist Camille Smith, (Get her Strawberry Shrub recipe right here) stylist and art director Jill Tennant, and stylist and crafter Ann Nelson.
    View the entire gallery of brunch images at this link on
    Please note: Some of you may not be able to view these recipes on due to geo-blocking, which is a necessary security measure. Unfortunately I can’t change this, but I’d be happy to send the recipes to those who comment below (just fill in your email address – it will stay private!).

    You may also enjoy: LEGGI TUTTO

  • in

    Sweet Potato Muffins

    These soft  -packed  are complemented by a crunchy oat and walnut streusel while the  heat of cinnamon and nutmeg add a cozy level of spice. From November/December 2021 issue.  2½ cups (313 grams) all-purpose flour 2 teaspoons (10 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ½ teaspoon (1 gram) ground nutmeg ¾ cup (150 grams) […] LEGGI TUTTO

  • in

    Easy Breakfast Casserole

    This easy breakfast casserole is adaptable to whatever ingredients you have on hand—cheese, veggies, meats—and can be assembled the night before and baked in the morning. Or eaten for dinner—your choice!

    On vacation, having too much fun to realize that nothing has been planned for meals, fridge mostly empty, remembering that uh-oh, I’m the one in charge of feeding my friend’s children that day.
    Open the refrigerator door, see half a dozen eggs, half a carton of milk, some cheddar cheese, leftover sausage from biscuits and gravy the day before, a little broccoli, a leftover ear of corn (cooked).
    Open the freezer and see half a loaf of sliced bread. Saved!
    Whew. I won’t have to reach for the boxed mac and cheese.
    Video! How to Make a Breakfast Casserole

    What is a breakfast casserole?
    Have you ever made a breakfast casserole?
    The basic ingredients are eggs, cheese, milk, and bread. It’s the easiest thing in the world to put together. We have a sausage breakfast casserole on the site that is one of my favorites.
    The great thing about a breakfast casserole is that you can add almost anything you want to the base. Italian sausage is my all-time favorite, but bacon or ham will do, too. Or make it veggie with zucchini, broccoli, basil, and onions.
    The first time I served this to the kids they insisted that it had to go on the website. The name they picked was “Open Fridge Breakfast Bake” because basically that’s what I did—opened the fridge, put everything I could find into a casserole dish, and baked it.

    How to Make a Breakfast Casserole
    To make a breakfast casserole you beat some eggs, add milk and cheese, add cubed bread, add “mix-ins” like mushrooms, veggies, sausage, and herbs, put it in a casserole dish and bake.
    Easy, right? The ingredients basically all come together in one big casserole pan, but there are a few steps I would recommend first:
    If you are using a lot of mushrooms, sauté them a bit beforehand to release some of their moisture.
    You can add cooked, sturdy veggies such as broccoli into the casserole, or put them in raw. If using raw veggies, cut them into smaller pieces and know that they’ll be crunchier if you put them in raw instead of cooked.
    If you are adding sausage or bacon, cook it first before adding it to the casserole.
    The proportions of ingredients are adjustable. If you add more eggs, it will result in a casserole that is more firm and less likely to deflate.
    Day-old or stale bread works best for a breakfast casserole, but if you don’t have any, just leave slices of fresh bread out on the counter to dry for a few hours, or put the slices in a low oven (200°F, 10 min) or toaster for a minute (just enough to dry them a little).
    What to Serve With a Breakfast Casserole
    Breakfast casserole is truly a meal in itself! It has starch (bread), milk, cheese, meat, and vegetables. It can be made for breakfast, lunch, or dinner.
    Serve it with some sliced fresh fruit on the side for breakfast, or if making for dinner, a green salad. If you omit the veggies in the casserole, consider serving some sautéed vegetables on the side. Or if leaving out the meat, some crispy bacon or cooked sausages.
    Make Ahead Instructions
    Breakfast casseroles are almost designed to be made ahead. You can assemble the whole thing the night before, put it in the fridge (covered), and bake it the next morning. It’s minimal work when you wake up and a low stress breakfast if you have a group of people to feed.

    How to Keep and Reheat a Breakfast Casserole
    This breakfast casserole will keep for a few days in the fridge, covered. You can microwave it until it’s hot, one serving at a time, or you can reheat the whole casserole in a 350°F oven for 15 to 20 minutes until it’s heated through.
    Do you have a favorite breakfast casserole combo? If so, please let us know about it in the comments.

    Updated December 19, 2020 : We added a new video to help you make the best breakfast casserole ever! No changes to the original recipe. Enjoy! LEGGI TUTTO

  • in

    Giant Sticky Bun

    More is more with this supersized breakfast pastry! Layers of cinnamon-sugared dough are swirled into a giant sweet bun and baked over a pool of bubbling brown sugar syrup and pecans.In 2014 I decided to transform my mother’s cinnamon rolls recipe into one giant pastry baked in a cast iron skillet. Turns out, that was a good idea. We loved it, you guys loved it, and many people have made it or have been inspired to make their own versions. I love when that happens. (See my Giant Skillet Cinnamon Roll here.)This week I returned to that idea with new inspiration and transformed my favorite sticky bun recipe into one giant sticky bun baked in a 10-inch cake pan. It has the same virtues as its predecessor, which is a greater ratio of soft, tender interior to crusty edge.

    A giant sweet bun like this is best served in wedges, like cake. Just check out those layers! It tastes exactly as you might expect – the center of roll is slightly gooey with a concentrated swirl of sugar and butter (just like any good sticky bun) with soft, tender layers radiating from its middle. The outer layer is just chewy enough to be called crust. All of this is covered with a brown sugar-maple and pecan topping that cooks into a sticky caramel.

    The ‘sticky’ part of this recipe is cooked on the stove top until all the ingredients are melted together. This is a quick, uncomplicated task. When the mixture is consistent, pour it into a 10-inch round cake pan. You could also use a 10-inch cast iron skillet if you don’t have a cake pan this size.Sprinkle on the pecans and let the topping cool slightly in the pan. When it’s cool enough and safe to touch, pat the pecans into the caramel. This makes an even bed for the sweet bun to sit upon.

    This part of the process is much like making cinnamon rolls. The dough is halved, then the rolling, buttering, and sprinkling of cinnamon sugar, commences. But instead of rolling up the sugared dough sheet jelly roll-style, you’ll cut it into 5 long strips (as you can see in the last photo, didn’t aim for perfection here!).

    Forming the bun is easy. First, roll up a dough strip from a short end, and then roll it into another strip. All the strips are wound around the first. The dough spiral is then transferred to the center of the prepped cake pan. The remaining portion of dough is rolled, buttered, filled and cut just as the first, and then those strips are wound around the dough in the pan.The sticky bun needs to stand, covered in plastic wrap, in a warm place to puff. It won’t completely fill the pan at this stage, but as the bun bakes in the oven it will expand to the edges.

    As my pastry baked, the center swirl popped up comically tall with the steam releasing from the caramel underneath. When it came out of the oven I placed a clean tea towel in the center and gently pressed it back down (I recommend you do the same if this happens – just be careful of the escaping steam!).

    Turning the cake out requires a large platter or dish with a lip to catch overflowing toppings. I used a 12-inch pie pan which worked well. A word of caution here – the sticky caramel straight from the oven is like napalm and can cause terrible burns. Be careful!

    Because the brown sugar topping is so caramel-like, I could not resist adding some flake sea salt on top. This really takes the flavor of the pastry to another level. It’s an option garnish – but a tasty one! 

    This pastry would be a wonderful addition to a special brunch or breakfast. It stores well if kept airtight for about 2 days and slices reheat easily in the microwave.

    Giant Sticky BunYield 10-12 servings, one 10-inch panSweet dough1/4 cup (60 ml) warm water (105°F-115°F)2 1/2 teaspoons (one 1/4 oz. packet) active dry yeast1/3 cup plus 1 teaspoon (70g) granulated sugar3/4 cup (180 ml) whole milk, at room temperature4 tablespoons (57g) unsalted butter, at room temperature3 large egg yolks, at room temperature1/2 teaspoon ground cardamom1 1/4 teaspoons fine grain salt4 cups (about 520g) all-purpose flour, plus more for dustingFilling1/2 cup (110g) light brown sugar, tightly packed1 tablespoon ground cinnamon1/4 teaspoon ground cardamom4 tablespoons unsalted butterTopping3/4 cup (165g) light brown sugar, tightly packed4 tablespoons (57g) unsalted butter1/3 cup (80 ml) pure maple syrup2 tablespoons corn syrup1 1/2 cups (6 oz.) pecans, roughly choppedFlaked Maldon sea salt, optionalMake the dough: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the warm water, yeast, and 1 teaspoon of the granulated sugar. Stir and let stand 5 minutes, or until the mixture bubbles and foams.To the yeast mixture, add the remaining 1/3 cup sugar, milk, butter, yolks, cardamom, salt and 3 cups of the flour. Mix on low speed until well incorporated. Switch to the dough hook attachment and beat on low speed while slowly incorporating more flour. When a smooth, elastic, and slightly sticky dough is formed, stop adding flour. You may not need to use the entire last cup of flour, (however, my dough required all of the flour to reach consistency). Increase mixer speed to medium and beat for 5 minutes longer with the dough hook.Form the dough into a ball and transfer to a greased bowl; cover with plastic wrap and leave in a warm place to rise, 1 hour (or until doubled). Meanwhile, make the filling and topping.For the filling, combine the brown sugar, cinnamon, and cardamom in a bowl. Whisk to combine; set aside. Keep dry mixture and butter separate for now.For the topping, combine the brown sugar, butter, maple syrup, and corn syrup in a medium saucepan. Cook over medium heat, stirring constantly, until the butter and sugar are melted and a thick, syrupy mixture is achieved.Coat a 10-inch round cake pan with cooking spray. Pour the topping mixture into the pan and spread evenly. Immediately sprinkle with the chopped pecans. Let cool 5 minutes, then pat the pecans into the syrup mixture so they form a flat bed on which you can place the sweet roll.Assemble the sweet roll: Punch down the sweet dough and divide in half. Roll out one piece of dough on a lightly floured surface to an approximate 15×10-inch rectangle (about 1/4-inch thickness). This doesn’t have to be perfect, just do the best you can. Melt the butter called for in the filling ingredients. Using a pastry brush, cover the rectangle with half the butter. Sprinkle the butter with half of the dry filling mixture. Trim the edges of the rectangle to slightly square them off; cut the rectangle into 5 long pieces using a sharp knife or a bench scraper.Begin rolling a dough piece beginning at a short end, jelly roll style. When the first piece is rolled, lay it on a second piece of dough and roll up. Continue until you have rolled all of the pieces onto each other, and lay the rolled-up dough in the center of the 10-inch pan filled with the topping.Repeat the process with the remaining dough: roll it into a rectangle, brush with remaining butter and fill with remaining sugar mixture, and then cut into 5 long pieces. Pick up the pieces one by one and wind them around the center piece of dough in the pan. When all of the dough has been used, cover the pan and place in a warm area until puffed and approximately 1-inch away from the pan’s edge, about 45 minutes.Preheat the oven to 375° F. Bake for 35-40 minutes, or until the pastry is golden brown and a thermometer placed near a center pleat reads 160° F. Tent with foil if it appears the dough is over-browning before the timer sounds.Have ready a large platter or plate with a rim (I used a 12-inch pie pan). Using oven mitts, immediately turn out the sticky bun onto the platter and carefully lift the pan away. The topping is extremely hot and sticky like napalm, so be careful. I don’t want you to get burned.Let cool slightly before serving. Sprinkle the top of the pastry with pinches of Maldon sea salt, if using. Serve slices of the sticky bun warm. Leftovers can be stored at airtight at room temperature for 2 days. Re-warm slices in the microwave at 20 second intervals.Note: A small amount of the sticky bun topping bubbled out of the pan during baking. Place a sheet of foil or a large cookie sheet on the rack below the pan to avoid drips in the bottom of your oven.
    link Giant Sticky Bun By Heather Baird Published: Friday, July 24, 2020Friday, July 24, 2020Giant Sticky Bun Recipe LEGGI TUTTO