Thursday, December 26, 2013

Red Velvet Trifle

Did you have a good Christmas? We had a great Christmas. I didn't do much cooking or meal planning,  but I did pick a few dishes that I felt I could make without getting in the way too much. One of those dishes was this Red Velvet Trifle. I had been wanting to make this, but I didn't have a trifle bowl, which by the way has been remedied, thanks mom! I used my mother-in-law's trifle bowl and we had this for Christmas dinner.

One of the best parts of this trifle is that you can make it ahead. There is already enough going on Christmas day to be stressing about a dessert! I also think this would be great for an office party, you keep it in a fridge and it is perfect cold or at room temperature. Another reason I love trifles, is that you just crumble everything and just layer it, there isn't a lot of stress for it to be perfect, you know, like a perfectly iced caked or a cheesecake {with no cracks!}

This tasted just as delicious as it is beautiful, it is rich and decadent. It has 3 of my favorite ingredients, red velvet, marscapone, and chocolate ganache. Yum! Make this and you won't be disappointed.
Source: Fat Girl Trapped in a Skinny Body

For the Cake:
2 1/2 cups of All-Purpose Flour
1 teaspoon of Baking Powder
1 teaspoon of Salt
2 tablespoons of Cocoa Powder,  unsweetened
2 oz. of Red Food Coloring
1/2 cup of Butter, unsalted & room temperature
1 1/2 cups of Sugar
2 Eggs,  room temperature
1 teaspoon of Vanilla Extract
1 cup of Buttermilk, room temperature
1 teaspoon of White Vinegar
1 teaspoon of Baking Soda

For the Ganache:
1/2 cup of Half and Half
1 cup of Dark Chocolate Chips, chopped + extra for layering

For the Frosting:
8 oz. of Marscapone Cheese, room temperature
4 oz. of Cream Cheese, room temperature
1/3 cup of Sugar
2 cups of Heavy Whipping Cream

First, preheat the oven to 350 degrees and prepare 2, 9 inch cake pans, or 3, 8 inch cake pans; coat with butter and flour or spray liberally with Baker's Joy.

Now, in a medium sized bowl, mix together the flour, baking powder, and salt; set aside.

Next, in a small bowl, mix the cocoa powder and food coloring together until they form a paste; set aside.

Now, in the bowl of your stand mixer, beat together the butter and sugar, until light and fluffy, about 3 minutes. Add the eggs one at a time, making sure each is fully combined. Add the vanilla and red cocoa paste. Mix until well combined. Add 1/3 of the flour mixture, when it is fully mixed in, add half of the buttermilk, another 1/3 of the flour, last 1/2 of buttermilk, and last 1/3 of flour mixture. Scrape down the bowl of the mixture and make sure it is completely mixed.

In a small bowl, combine the vinegar and baking soda. Add to the cake mix and combine well.

Divide the cake batter into prepared pans and bake for 25-30 minutes.

Remove from oven and let cool on wire racks for 10 minutes. Allow the cakes to completely cool before assembling the trifle.

Now, make the ganache. In a small saucepan, bring the half and half to a simmer, not a boil. Stir in the chocolate until it is smooth; set aside.

Next, make the frosting, in a stand mixer bowl or a bowl with a hand mixer, beat the marscapone, cream cheese, and sugar together on high speed until light and fluffy. Reduce the speed to medium and add the cream in and beat until it looks like soft whipped cream.

When you are ready to assemble the trifle, crumble the cake and place 1/3 of the cake crumbs on the bottom of your trifle bowl, top with 1/3 of the ganache, 1/3 of marscapone frosting, and a sprinkle of mini chocolate chips, repeat layers 2 more times.

Cover and refrigerate until ready to serve.


Happy Cooking,
The Barbee Housewife

Thursday, December 19, 2013

Puppy Chow Cookies

I know that there is some controversy in what the chex mix cereal covered in peanut butter and chocolate then tossed in powdered sugar is called, some people call it muddy buddies and some people call it puppy chow. I have always called it puppy chow, so here I introduce to you puppy chow cookies.

They are just as messy to make and just as good to eat. One of my friends, said that powdered sugar is the glitter of the cooking world, I just love that quote. So. True. These are just as good to eat, however, you may not aimlessly eat half of a ziplock bag full, you may just have one cookie. I think it is a little easier to have self-control with these cookies, compared to a huge ziplock bag.

To make these cookies and have the most success, I recommend cooling the cookies completely before coating in chocolate. You can easily start this recipe at night, cool the cookies overnight, and finish the next morning!
Source: Cookies & Cups

For the Cookie:
1/2 cup of Butter, room temperature for 30 minutes
1 cup of Peanut Butter, creamy
1/2 cup of Granulated Sugar
1/2 cup of Light Brown Sugar
1 Egg, large
1 tablespoon of Vanilla
1 teaspoon of Salt
1 1/4 cup of Flour

For the Coating:
1 1/2 cups of Semisweet Chocolate Chips
2 tablespoons of Vegetable Oil
1/3 cup of Peanut Butter, creamy
1/4 cup of Butter
2 cups of Powdered Sugar

First, preheat your oven to 350 degrees and line a baking sheet with a silpat mat or parchment paper.

Now, in your mixing bowl, cream the butter and peanut butter together until until smooth. Add the sugar and light brown sugar and beat for 2 minutes. Add the egg, vanilla, and salt and mix well. Reduce the speed to low and gradually add the flour in until combined.

Next, using a tablespoon measurement, scoop out the cookie dough and roll into your palms to form a ball, fit 12 cookies on a baking sheet. Use the bottom of a glass cup and barely press on the cookie to flatten it to 1/2 inch thick.

Bake for 9-10 minutes until golden at the edge. Let cool on the pan for 5 minutes before removing to a wire rack to cool completely.

After the cookies have cooled completely, in a microwave-safe bowl, combine the chocolate chips, vegetable oil, peanut butter, and butter. Place in the microwave for one minute and stir, remove and repeat in 30 second intervals until the chocolate has melted. Place the powdered sugar in a shallow dish.

Place one cookie in the chocolate and flip using a spoon and coating each side well; remove from the chocolate to the powdered sugar dish, coat in the sugar and place on wire rack to harden. Repeat until all cookies are finished.

Store in an airtight container. I stored mine in a large gallon ziplock bag laying down with wax paper in between each layer.


Happy Cooking,
The Barbee Housewife

Wednesday, December 18, 2013

Peppermint Crunch Bark

Holiday barks are one of the best and easiest treats. You can make lots of different kinds and they really do not take that long, at all.

Peppermint bark has long been Ethan's favorite, I even tried to sway him last year with Salted Chocolate Toffee Pretzel Bark, but to no avail, he was still loving his peppermint bark. This peppermint crunch bark has everything you love about regular peppermint bark, but it is amped up, just a little bit. You add rice krispie cereal to it! It gives it an extra crunch and does not mess up the flavors, that part is still traditional. When Ethan tried this one, he has a new favorite, it is that good!

Make this for someone who needs a holiday treat, your hair stylist, the mailman, package delivery guys, or your next door neighbors. It is so easy and everyone loves homemade holiday treats. 'Tis the season!
Source: Shutterbean

1 lb. of White Chocolate, + 2 tablespoons of Vegetable Oil if using chips
2 cups of Rice Krispie Cereal
6-7 Candy Canes, unwrapped and crushed
Wax Paper

First, prepare a baking sheet with wax paper or a silpat mat.

Now, place the chocolate (& oil, if using just chips) in the microwave and heat for one minute, stir, and repeat in 30 second intervals, until the chocolate has melted.

Next, stir the cereal into the melted chocolate. Spread onto the baking sheet and spread out into a thin layer with a spatula. Sprinkle the crushed candy on top, you may not use all, just cover the surface.

Now, take a sheet of wax paper and press the candies into the chocolate/cereal mix. The wax will help your hands from getting burned and sticking to the chocolate. Once all of the candies have been pressed in, discard the wax paper. Place the baking sheet in the freezer for 20-30 minutes. Break into pieces.

Store in an airtight container, keep in the refrigerator if your kitchen keeps warm.


Happy Cooking,
The Barbee Housewife

Tuesday, December 17, 2013

Chocolate Covered Cinnamon & Peanut Butter Chex Bites

Okay, yes the name is long- the other option was Dessert Chex Bites, which is not near descriptive enough, in my opinion. Anyway, I digress, don't let the name scare you away. These are so, so, so easy to make and keep forever in the refrigerator.

These are a holiday snack that isn't too sweet, because it still has the saltiness from the cereal and nuts. I love that. It also is the perfect size bite, because they are made in a mini-muffin tin. I tried out some in a big muffin tin and much preferred the perfect size bite.

I think the old Southern saying, if it moves, monogram it applies to the holidays as well, in regards to chocolate, cover all the things in chocolate.
Source: Half Baked Harvest

2 cups of Corn Chex Cereal
1 cup of Rice Chex Cereal
1 cup of Wheat Chex Cereal
1 cup of Bite-Size Pretzels
1 cup of Popcorn, plain & air-popped
1 cup of Mixed Nuts
1/4 cup of Butter, salted & melted
1 teaspoon of Cinnamon
1 teaspoon of Vanilla Extract
1 cup of Creamy Peanut Butter
1 cup of Karo Syrup, light or dark
1 cup of Brown Sugar, light or dark
3 cups of Semisweet Chocolate Chips
1-2 tablespoons of Vegetable Oil

First, prepare your muffin tins; spray with nonstick spray. This recipe yields 24 regular sized muffins or 48 mini muffins. You could make bars, for this just spray a 9 x 13 pan.

Now, in a large bowl, combine the cereals, pretzels, popcorn, and nuts. Toss well to combine.

Next, in a small bowl, whisk together the melted butter, cinnamon, and vanilla extract. Pour over the chex mix and stir well, making sure every piece is coated, using your hands. Set aside.

In a medium-sized saucepan, melt the peanut butter, karo syrup, and brown sugar; bring to a boil. Once the mixture begins to bubble, stir for one minute and remove from heat. Pour over the chez mix and combine well with a spatula.

Using a cookie scoop, spoon, or tablespoon measurement, spoon the mixture into your prepared cupcake pans.

Now, melt the chocolate and one tablespoon of vegetable oil over medium-high heat in the microwave for one minute and stir, add more vegetable oil if it is not smooth enough and microwave in 30 second increments until is is fully melted, stirring in between.

Spoon a tablespoon of chocolate over each chex mix in the muffin tins. When finished, place in the freezer for 20-30 minutes to harden.

Store in a airtight container in your kitchen or if it runs warm, in the refrigerator.


Happy Cooking,
The Barbee Housewife

Monday, December 16, 2013

Coffee Toffee

You will be seeing more desserts, cookies, treats, and candies from me in the next two weeks and maybe a few slowcooker meals in thrown in the mix, too. We have to eat dinner, but most of the time is devoted to baking. It is one of the things that I look forward to the most about the holidays, the baking. I have already been baking and giving away to my dear friends and family and this has had some of the best reviews already. I guess it shouldn't have surprised me, but it did. It was one of the easiest things I made thus far; I have actually made it 3 times already.

If you do not have a candy thermometer, I cannot recommend enough to just get one. I just got one myself in October and had been putting it off and pushing recipes aside that needed them. That was such a shame, it is not hard to use, you literally just clip it onto your pot/pan and it was like five bucks?! Shocking. I think the accuracy from the candy thermometer is what makes this toffee so easy, it takes the guessing game out of, is it done? is it burning? questions that come with making toffee.

This toffee is spiked with espresso powder, molasses, and flaky sea salt. You really can't go wrong there.
Source: Smitten Kitchen Cookbook

8 tablespoons of Butter
1/2 cup of Light Brown Sugar
1/2 cup of Granulated Sugar
1 1/2 teaspoons of Molasses
1/2 teaspoon of Sea Salt
1 1/2 teaspoons of Instant Espresso Powder
1 cup of Semisweet Chocolate Chips
1/2 cup of Hazelnuts, chopped

First, line a baking sheet with a silpat mat or parchment paper.

Next, in a medium- sized saucepan, with your candy thermometer attached, melt the butter, brown sugar, sugar, molasses, sea salt, and espresso together over medium-high heat. Cook, whisking occasionally, until the thermometer reads 250 degrees, and then stir constantly until it reaches 300 degrees.

Pour the mixture on your prepared baking sheet. Sprinkle the chocolate chips on top and let rest for a minute. Now use an offset spatula to spread the melted chocolate over the toffee. Sprinkle with the chopped hazelnuts.

Place in the freezer to harden, 20-30 minutes. When it has hardened, break into pieces and store in an airtight container.

*If your kitchen is warm or you are in a warm climate, you may want to keep it in the refrigerator to prevent melting & stickiness.


Happy Cooking,
The Barbee Housewife

Friday, December 13, 2013

Gingerbread Pancakes

I love making breakfast. There is something about starting off the day with something special. Ethan loves pancakes, so I love to make them for him. They are super easy to make and they are one of his favorites, it is a win-win situation. I will always take extra pancakes and layer them between wax paper and place them in a ziplock for later use. You can easily pop them in a toaster or a microwave to warm them up and it is a homemade breakfast in just seconds.

Gingerbread is a flavor that I often overlook during the holidays, I am always all about the chocolate. However, I am learning to appreciate it more and more. Ginger snaps and maple gingerbread cookie dough ice cream, yeah I think that will change anyone's mind about the gingerbread flavor. These pancakes were just icing on the cake or syrup on the pancake to our new gingerbread fascination. 

I choose this recipe from The Red Headed Baker's cooking blog as part of a cooking swap that is hosted by A Taste of Home Cooking. They are always so much fun. I love choosing something delicious and these were perfect! 

1 cup of All-Purpose Flour
1/2 teaspoon of Baking Powder
1/8 teaspoon of Baking Soda
1/8 teaspoon of Salt
1 1/2 teaspoon of Ground Ginger
1/2 teaspoon of Ground Allspice
1/4 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground Cloves
1 Egg, large
2/3 cup of Milk
2 tablespoons of Molasses

First, in a medium-sized bowl whisk together the flour, baking powder, baking soda, salt, ginger, allspice, cinnamon, and cloves. Set aside.

Now, in a small mixing bowl, whisk the egg, milk, and molasses together. Pour over the dry ingredients and stir until just combined.

Next, heat a griddle pan to medium heat, spray with nonstick spray. Using a 1/4 cup measurement, scoop the batter onto the pan. Let cook for a few minutes until lightly browned, flip and cook until the other side is lightly browned, a few more minutes.

Serve with butter and maple syrup.


Happy Cooking,
The Barbee Housewife

Thursday, December 12, 2013

Baked Buffalo Shrimp

I love quick and easy dinners. This shrimp takes about 5 minutes to prepare and that is being generous, and it only takes 15 minutes to bake.

This recipe is reminiscent of one of our favorites, Lemon-Butter Shrimp. I said that exact statement to Ethan, and his response was, "Oh yeah, that recipe. Everyone raved about that and loved it." There was definitely a sound of so, why aren't we making that for dinner instead?

During dinner, he said he thought this recipe was better. I am not sure about better, because they are both so, so, good. This shrimp gets a kick from the buffalo sauce and amazing flavor from the Greek seasoning. You should definitely put a loaf of crusty bread in the oven for the last five minutes to warm up for dipping in the sauce. We served this with a side salad and dinner was ready. This is a perfect weeknight meal.
Source: Oysters & Pearls

2 Lemons, sliced
1 lb. of Shrimp, shell removed, tail on
2 tablespoons of Greek Seasoning
1 stick of Butter, melted
1/2 cup of Hot Sauce, like Frank's

First, preheat your oven to 350 degrees and prepare a baking sheet, double line it with aluminum foil.

Now, spread the sliced lemons on the baking sheet; top with shrimp. Spread the seasoning on top of the shrimp, drizzle the butter on top, and then drizzle with hot sauce.

Bake for 15 minutes. When it comes out of the oven, give it a big stir to mix it all together.


Happy Cooking,
The Barbee Housewife

Wednesday, December 11, 2013

Chicken and Dumplings

I should have made this meal a long time ago, it is one of Ethan's favorites. There is just something about getting in the kitchen and making a special meal for someone you love. I pushed up my sleeves and got excited about making a dough, rolling it out, cutting it into rectangles, and freezing it, while a whole chicken was boiling.

A bonus to this meal, I had about 8 cups of extra delicious chicken broth to add to my quickly depleting stash in our freezer. This time of year I cannot make it fast enough. All of our meals are warm and comforting. This recipe made four generous servings.

This meal was a little work, but I enjoyed it and it was well worth it. Ethan said it was up in the top two best he has ever had, that was very high praise to me. The dumplings puffed up in the broth and became thick and delicious and my favorite part of the meal. This was perfect for the cold and rainy weather that was outside, I can only imagine how perfect it would have been if it was snowing.
Source: The Kitchn

For the Chicken:
1 whole Chicken, neck and gizzards removed
1 Onion, peeled and halved
3 carrots, peeled and cut into large pieces
3 stalks of Celery, cut into large pieces
Salt and Pepper, to taste

For the Dumplings:
3 cups of All-Purpose Flour
3/4 teaspoons of Salt
3/4 teaspoons of Baking Soda
4 1/2 tablespoons of Shortening
1 cup of Whole Milk

First, you are going to prepare your chicken. Place the chicken, onion, carrots, and celery in a large stock pot. Fill the pot with water, until the chicken is completely covered; liberally sprinkle with salt and pepper, be generous with it. Bring the water to a boil and then reduce to a light simmer. Cook for an hour or until the chicken reaches an internal temperature of 165.

Once the chicken is cooked, remove it from the stock to a bowl to cool. Strain the stock and discard the vegetables. You will only need 6 cups of stock for the chicken and dumplings, save the rest for a later time.

While the chicken is cooling, start on the dumplings. In a large bowl whisk together the flour, salt, and baking soda. Use your hands to work in the shortening, until it is pea shaped and distributed evenly. Pour in the milk in 1/4 increments and work together with your hands, until it just comes together. Do not overwork.

Lightly flour a work space or large cutting board, roll the dough out until it is 1/4 inch thick. Cut your dough into rectangles about 2 inches long and 1 inch wide. Place the cut dumplings on a baking sheet lined with parchment or wax paper. Place in the freezer for about 30 minutes.

While the dumplings are in the freezer, shred the chicken. Remove all skins and bones and pick the chicken into medium sized pieces. You will need 3-4 cups for the chicken and dumplings, save the rest for chicken salad or chicken noodle soup.

Bring the 6 cups of chicken broth to a light simmer in a dutch oven or stockpot, over medium-low heat. Add the dumplings, do not stir, let them cook for 6-7 minutes. Add the chicken, do not stir, just press it down to submerge it in the broth and reduce the heat to low, let simmer for 15-20 minutes or until the mixture has thickened. Liberally salt and pepper the dish and give one light stir, trying not to break the dumplings.

Ladle into bowls.


Happy Cooking,
The Barbee Housewife

Monday, December 9, 2013

Hot Cocoa Cookies

When the cold weather rolls around, everyone wants hot chocolate. I had not had hot chocolate in YEARS, until recently, about last week, actually. It was freezing and my mom made hot chocolate, I was in shock, I have since realized that sipping chocolate isn't exactly the most healthy thing ever and do not drink it, usually. I had one sip of her's and realized why everyone loves hot chocolate, I fell in love all over again with hot chocolate. All of my previous inhibitions about why sipping chocolate is bad for you went out the window.

These cookies encompass everything you love about hot chocolate and more. They are the perfect chocolate cookie, that is topped with a chocolate that melts, and a marshmallow, and then more chocolate. These are a perfect treat for when it gets cold outside, they are easy to make and look so pretty. They keep well in an air-tight container, especially if you pop them in the microwave a few seconds to let them get melty and ooey-gooey again.

The cookies call for a one hour chilling time in the refrigerator, don't skip this step. This step makes sure you cookies don't spread and are fluffy.
Source: Everyday Rachel Ray, via Pip and Debby

1 stick of Butter, unsalted
7 bars of Semi-Sweet Chocolate, 3.5 oz. each, 12 oz. chopped, 7.5 oz. cut into 1 inch squares, the rest for garnish
1 1/2 cups of Flour
1/4 cup of Cocoa Powder, unsweetened
1 1/2 teaspoons of Baking Powder
1/4 teaspoon of Salt
1 1/4 cups of Light Brown Sugar
3 Eggs, at room temperature for at least 30 minutes
1 1/2 teaspoons of Vanilla Extract
30 Marshmallows, large size, snipped in half

First, in a medium saucepan, melt the butter and 12 oz. of chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.

Now while you chocolate is cooling, in a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Next, using your stand mixer, beat together the brown sugar, eggs, and vanilla extract on low for 2 minutes. Mix in the cooled chocolate until just blended. Add in the flour in two batches and mix until just combined. Refrigerate the dough for one hour.

When ready to make the cookies, preheat your oven to 325 degrees and line 2 baking sheets with parchment paper or silpat mats.

Using a tablespoon measurement, measure out a tablespoon of dough and roll each into a ball. Line on your cookie sheet, flatten them slightly with your palm or the bottom of a glass, 16 should fit on one tray.

Bake for 12 minutes, or until the tops are crackly.

While your cookies are baking, place one piece of chocolate on the cut side of the marshmallow.

Remove the cookies from the oven, and place the chocolate side down onto each cookie, bake the cookies for 4 more minutes. Transfer the pans to cooling racks, and let cool for 5 minutes and spread additional grated chocolate on top. Transfer the cookies to the wire racks to cool completely. Repeat until all cookies have been made.


Happy Cooking,
The Barbee Housewife

Thursday, December 5, 2013

Chicken Tortilla Soup

I love hearty soups for lunch with a side salad or a big bowl for dinner when it is chilly outside. I actually love soup all the time and make it often during the summer, too! This soup encompassed everything I love about mexican food, without the carbs and laden with cheese. It has enough spice to brighten up the chicken and the broth is so delicious.

I took a short cut with this soup and moved away from tradition by not frying my own tortilla strips, however, the crumbled chips work perfectly, and save a few extra calories as well!

This soup was perfect reheated as well, so get in your kitchen and make a batch, leave out half for lunches and dinner and freeze the rest. It is not easy to make a small amount of soup, so it is important that it reheats well for me!
Source: adapted from, So Tasty, So Yummy

2 Chicken Breast, boneless and skinless
3 teaspoons of Cumin, divided
1 teaspoon of Garlic Powder
1 teaspoon of Onion Powder
1 tablespoon of Extra Virgin Olive Oil
1/2 of a Small Onion, chopped
2 cloves of Garlic, chopped
1 medium Jalapeño Pepper, slice 4 slices, and dice the remaining pepper
6 cups of Chicken Broth
1 can of Rotel diced tomatoes with chiles, drained
1 can of Corn, drained
1 can of Black Beans, rinsed and drained
1/2 teaspoon of Salt
1 ripe medium Avocado, sliced
1/2 cup of Monterrey Jack Cheese, shredded
1/2 cup of Tortilla Chips, crumbled
1 Lime, sliced into wedges
4 tablespoons of Sour Cream

First, preheat your oven to 375 degrees.

Now, combine 2 teaspoons of the cumin, garlic powder, and onion powder together and rub all over the chicken breast. Bake the chicken for 25-30 minutes until the meat is at 165 and cooked thoroughly. Shred the chicken in your stand mixer or with 2 forks. Set aside.

Next, in a dutch oven or stock pot, heat the olive oil over medium heat, sauté the onion for 2 minutes; add garlic and diced jalapeños and cook for another 30 seconds. Add the broth, rotel, corn, black beans, salt, and remaining 1 teaspoon of cumin. Heat to boiling, reduce heat and simmer for 15-20 minutes. Add chicken and heat for another 5-10 minutes until the chicken has warmed through.

Ladle the soup in 4 bowls and top with avocado, cheese, tortilla chips, squeeze of lime wedge, and a dollop of sour cream.


Happy Cooking,
The Barbee Housewife

Wednesday, December 4, 2013

Granola-Crusted Nuts

I love making snacky foods for cocktail hour or game watching parties and nuts are always a good choice. They are easy to eat, fun to make, adaptable, and almost everyone loves them, not to mention, they are always addicting.

Granola has been a long time favorite of mine and I am always making a new batch to keep around. These nuts could be consider granola and go in yogurt or they could be considered nuts and in a bowl, meant for snacking. I have eaten these nuts both ways and they are both delicious.

These were so simple to make, I made them for my sister-in-law's care package and Ethan ate them all before I could package them up, they were that good. I quickly whipped up another batch, I could not send off the package without these!

You can adapt these in so many ways. Feel free to try a different nut, like walnuts, you can also replace the pepitas with pistachio or sunflower seeds and you can switch out the dark brown sugar for light brown sugar. This recipe below was our favorite, find your favorite!
Source: Smitten Kitchen

3/4 cup of Rolled Oats
1/4 cup of Coconut, shredded and unsweetened
2 tablespoons of Pepitas
1/4 cup of Dark Brown Sugar
1/8 teaspoon of Cinnamon
Few pinches of Sea Salt
1 large Egg White
2 teaspoons of Water
2 cups of Pecan Halves

First, preheat your oven to 300 degrees and prepare a baking sheet with a silpat mat or parchment paper.

Now, place the oats, coconut, pepitas, brown sugar, cinnamon, and sea salt in a food processor or blender and pulse until it is very well chopped, but not powdery.

Next, in a large bowl, beat the egg whites and water together until frothy. Add the pecans and coat well, you want the egg whites to get in between all of the cracks. Pour the granola mixture on top and give a big stir, one or two times. I found the more you stir, the granola does not stay on well. Pour the nuts onto your prepared baking sheet and spread any extra granola on top.

Bake for 20 minutes, stirring once around 10 minutes, the nuts may go up to 10 minutes longer if they do not look toasty enough, but be very careful, they could burn quickly.

Let the nuts cool on the baking sheet and then break into clusters and store in an airtight container.


Happy Cooking,
The Barbee Housewife