Maple Vanilla Homemade Granola

Homemade Granolas are AWESOME!!! 

I love granola and otas. Granola and oats. Granola and oats. I just loveeee them so much I could totally eat a bowl of them at one good sitting. As much as granola makes a good accompaniment to cereal, greek yogurt, milk oiaj etc , many commercial granolas are all heavy laden with sugar which when eaten in excess, can actually mean consuming more calories than you could have imagined. Also it’s pretty hard sometimes to get all your fav ingredients in one box so it makes sense to make your own granola.

My first homemade granola was a simple one. I included oats, dried cranberries, sesame seats, walnuts and almonds and a dash of vanilla and manuka honey. Mix all these up together and toast them lightly in the oven for a good 20-25 min and you’ll have a jar of yummy granola to make your every morning happy.

Oh and I forgot to mention that while the granolas are baking in the oven, the smell is arhhhhhhhhh to die for. It smells like sweet honey diffusing the air in the entire house. So good. I wanted a healthier version so I just omitted the oil and added in a dash of pure vanilla extract.

Ingredients (Adapted from Cookieandkate) 

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

• 1½ cups raw slivered almonds (or other nuts*)

• 1 teaspoon fine-grain sea salt

• ¼ teaspoon cinnamon

• ¼ teaspoon ground ginger- I omitted this

• ½ cup melted coconut oil (or olive oil)- I omitted this 

• ½ cup + 1 tablespoon honey (or maple syrup)

• ¾ teaspoon vanilla

• ¼ cup chopped dried cranberries

1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon . Stir thoroughly to combine.
2. Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
3. Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Chocolate Truffles- Indulgence

Chocolate Balls of Indulgence 

These few weeks/ months, my life has been enslaved to making cupcakes that I forgot that there are other desserts in this world that I have not explored. And it’s unfortunately one of the simpler desserts that chocolate lovers can attest to. The world of glorious truffles ( not the mushroom but the ball looking kind).

After placing careful thought on the flavour of truffles I would first like to attempt, I finally narrowed it down to these few. It was by no means an easy decision as everything on the internet looks so good. I could literally eat off the screen.

Anyway they are: 

Chocolate Honey Dark Chocolate Truffle

 Matcha White Chocolate Truffle 

Bailey White Chocolate Truffle :) What's chocolate without a little liquer :) 

Bailey White Chocolate Truffle (Adapted from Cookie Dough)- Makes 12 Truffles

Ingredients

• 1 + 1/4 cups white chocolate chips
• 1/4 cup heavy cream
• 1/4 tsp. instant coffee ( I omitted this) 
• 1 T. Bailey's Irish Cream
• 1/4 cup unsweetened cocoa powder, sifted

Steps: 

1) In a medium sized microwave safe bowl, add in the white chocolate chips, heavy cream, and coffee. Stir with a spatula.

2) Place in the microwave for 30 seconds on high. Stir.

3) Add the Bailey's and continue to mix until incorporated.

4) Cover with plastic wrap and refrigerate for 2-4 hours or until the mixture is firm enough to scoop and roll into a ball.

5)Using a small cooking scoop or a spoon, scoop out the mixture. Roll between your two palms until you have a ball shape. Repeat.

6)Place back in the fridge for another 30 minutes.

7) Roll into the sifted cocoa powder.

8)Store in the fridge.

Green Tea Truffles ( Adapted from LondonEats)- Makes 20 truffles 

• 200g white chocolate, finely chopped
• 1 teaspoon of matcha (green tea powder)
• 1 tablespoon milk
• 85g double cream
• 45g unsalted butter
• 2 teaspoons of matcha and 2 teaspoons of icing sugar, mixed and sieved, for dusting

Steps

1) Put the chocolate in a bowl. In another bowl, combine the milk and 1 teaspoon of match until smooth.

2) In a saucepan, heat the cream slowly, and boil for 30 seconds. Add the matcha paste and stir well. Pour the hot matcha mixture over the chocolate, and stir until the chocolate has melted and the mixture is smooth.

3) Leave the mixture to cool, then leave in the fridge until firm (this can take some time). Form the ganache into truffles (it easiest to work it into a ball between two teaspoons, which also creates an attractive “rough” appearance). Roll the truffles in matcha, and store in the fridge. You may need to re-roll the truffles just before serving.


Chocolate Truffles ( Adapted from Justataste) - Makes 30 Truffles

• 7 ounces (66 to 72%) chocolate, finely chopped
• 2/3 cup heavy cream
• 1 Tablespoon honey
• 2 Tablespoons salted butter, at room temperature
• 2 to 3 Tablespoons unsweetened cocoa powder

Steps:

1) Line a 9-inch square baking pan with parchment paper, leaving a generous overhang on two sides.


2)Finely chop the chocolate and place it in a metal bowl.

3)In a medium saucepan, bring the cream and honey just to a boil over moderate heat. Watch carefully so the cream does not boil over. Pour 1/3 of the mixture over the chocolate in the bowl. Working rapidly with a whisk, mix to obtain a smooth and glossy texture. Gradually add the remaining cream, whisking to maintain a smooth and glossy emulsion. Whisk in the butter. Transfer the ganache to the parchment paper-lined pan, spreading it into an even layer. Fold the parchment paper over the ganache and cover it securely with plastic wrap. Set the pan aside at room temperature until set, about 3 hours.

4)Line a storage container with a cover with parchment paper.

5)Place a miniature fine-mesh sieve in a small bowl. Add the cocoa powder to the bowl.

6)To shape the truffles, use a small ice cream scoop or melon baller to form 1-inch balls of ganache.

7)Smooth the surface with your thumb, or the heel of your hand, before releasing the ganache from the scoop. Roll the truffle quickly in your hands to form a smooth ball.

8)Drop the truffle into the cocoa, rolling it around, and then shake off any excess powder. Transfer the truffle to the storage container. Repeat for the remaining truffles. Store in the covered container at a cool room temperature for up to 2 days or refrigerate for up to 1 week. Bring to room temperature before serving.

Avocado Scrambled Eggs Toast

My fav sandwich ingredient has got to be Avocados. It has this creamy texture that goes really well with sandwich and not to say eggs. 

It is packed with healthy fats that can actually lower the bad cholesterol in your body. It is also low in sugar and high in fiber. Just what your body will need on a day to day basis. 

Of course that's talk on avocados being high in calories due to the high "healthy fat" content making up a fair bit of the whole fruit but if taken in moderation, the benefits do outweigh the cons. Plus it is said to help lower the risk of cancer and other diseases. 

Recipe

Ingredients: 

- half an avocado

-2 eggs

-2 slices of bread

Steps:

1) Slice the avocado into thin strips. Season with a little salt and pepper

2) Beat 2 eggs with a dash of salt and pepper in a bowl and heat n a pan

3) Toast 2 slices of bread till crusty brown

4) Top bread with slices of avocado and your scrambled eggs and voila! 

A homemade dish whipped up in a few minutes is definitely worth making rather than unhealthy take outs! :) 

Sandwich Week 2

Here is what was installed for week 2 of sandwich week :) Fresh portobello, tomatoes, eggs, edamame, alfalfa, cheese and cake pops! 

The portobellos were grilled with sea salt and olive oil till moist and tender. 

Yet another cross section of the sandwich :)) 

Ingredients:

- 1 tomato

-1 hard boiled egg

-Alfalfa 

-handful of edamame beans, cooked

- 3 big juicy portobello

-1 tbsp olive oil

-sea salt 

-Bread of choice

-cheese

Steps: 

1) Place mushrooms on a tray. Drizzle some olive oil and sprinkle some sea salt and bake for 5-10 min till juices are released and mushroom tender

2) Add cheese on top of mushroom and bake 1 more min till melted

3) Add the rest of the ingredients onto your bread and toast ( optional). 

4) Top with your melted cheese portobello and ENJOY!!