Using a handful of pantry ingredients and a blend of dried fruits and nuts, you and your kids can bake a batch of wholesome granola that bests fancy grocery varieties in both taste and value. This fruit-and-nut combination highlights tastes from the tropics and costs less than 60 cents per serving. Mixed with low-fat yogurt or milk, it makes a delicious breakfast. You can also turn your homemade granola into a tasty snack bar!
1/3 cup honey
1/3 cup light brown sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon salt
4 cups old-fashioned rolled oats
1/3 cup wheat germ
1/2 cup sweetened coconut
1/2 cup each of dried mango, dried pineapple, and toasted macadamia nuts, chopped
I am still here I just haven't had time to update recipes lately. I plan on updating with some holiday recipes asap. I was recently diagnosed (finally!) with fibromyalgia and have been dealing with that plus my other blog, my main one, has exploded as of late so I have been trying to keep up with that plus my kids! So if you like giveaways, products reviews and crafts and what not...go check it out! :)
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg
yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2
cups of the flour along with the yeast and salt; whisk until moistened
and combined. Remove the whisk attachment and replace with a dough
hook. Add all but 3/4 cup of the remaining flour and knead on low speed
for 5 minutes. Check the consistency of the dough, add more flour if
necessary; the dough should feel soft and moist but not sticky. Knead
on low speed 5 minutes more or until the dough clears the sides of the
bowl. Turn the dough out onto a lightly floured work surface; knead by
hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to
the bowl, lightly oil the top of the dough, cover and let double in
volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish.
Turn the dough out onto a lightly floured work surface. Gently shape
the dough into a rectangle with the long side nearest you. Roll into an
18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted
butter, leaving 1/2-inch border along the top edge. Sprinkle the filling
mixture over the dough, leaving a 3/4-inch border along the top edge;
gently press the filling into the dough. Beginning with the long edge
nearest you, roll the dough into a tight cylinder. Firmly pinch the seam
to seal and roll the cylinder seam side down. Very gently squeeze the
cylinder to create even thickness. Using a serrated knife, slice the
cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut
side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is
turned off. Fill a shallow pan 2/3-full of boiling water and set on the
rack below the rolls. Close the oven door and let the rolls rise until
they look slightly puffy; approximately 30 minutes. Remove the rolls and
the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake
until golden brown, or until the internal temperature reaches 190
degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.