Posts Tagged ‘Snack’

The last few weeks breakfast has been whatever I can grab while running out the door.  At this point, I’m already about 10 min late, sometimes my outfit goes together (most of the time not, then realize what I actually look like the first time I walk into the bathroom and see myself in a full length mirror – YIKES), and everyday I walk out the door, pause, turn around, back inside, up the stairs and have to double-check the iron and flatiron to make sure I turned them off.  I think I need to start doing some word puzzles, Sudoku, or mind exercises before too long.  The post-it note thing just isn’t working anymore.

In an attempt to make sure I had something somewhat healthy leaving the house I made these granola bars.  Brent has been making some killer fruit bowls in the morning, which is perfect because I really think these bars would be best as a mid afternoon snack.  They have a nice combination of sweet and salty to curb those 4pm cravings.  Although you don’t NEED the chocolate drizzle, it sure is tasty with it.

(Printable Recipe)

Apricot Pistachio Granola Bars

Adapted from allrecipes.com


  • 2 cups old-fashion oats
  • 1/2 cup packed brown sugar
  • 1/2 cup wheat germ
  • 3/4 tsp cinnamon
  • 1 cup all-purpose flour
  • 1 cup dried apricots, roughly chopped
  • 1/2 cup pistachios, roughly chopped
  • 1/4 cup sunflower seeds
  • 3/4 tsp salt
  • 1/2 cup agave
  • 1 egg, beaten
  • 1/2 cup canola oil
  • 2 tsp vanilla extract

1.  Preheat oven to 350 degrees.  Line an 8/10 inch baking pan with parchment paper.

2.  In a large bowl, mix together oats, brown sugar, wheat germ, cinnamon, flour, apricots, and salt.  Make a well in the center, add agave, egg, oil and vanilla.  Stir together until fully combined.  Add in pistachios and sunflower seeds.  Pour mixture into pan and spread evenly.

3.  Bake for 20-25 minutes until the bars are golden brown on the edges.  Middle will look slightly undone, that is ok.  Cool in pan for 5-8 minutes.  Using parchment paper, remove from pan and cut into bars while still warm.  Bars become crumbly when cut after completely cooled.

4.  Drizzle dark chocolate over top of bars if desired. (optional)


  • Store in an airtight container for up to 3 days.  

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Well….we are all unpacked and settling into the new place and the new job!  Last week I came home each night from work totally exhausted.  So needless to say I didn’t do much of anything except eat some dinner and go to bed.  I was going through my pictures the other day and came across this bread.  I can’t believe I forgot to post it earlier.  This was another one of the successes from the big baking weekend.  Along with these and these!

The flavor of this bread is so warm and comforting.  And I love the big chunks of apples!!  Other than peeling and chopping the apples, this bread comes together pretty quick.  It makes a yummy compliment to any morning coffee or tea.

Thanks for stopping by!  Happy Monday!!


(Printable Recipe)

Apple Cinnamon Bread

Recipe from Two Peas and Their Pod


  • 1 1/2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 2 cups peeled and chopped apples (about 2 apples)


  • 1 tbsp brown sugar
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp cinnamon

1.  Preheat oven to 350 degrees.  Grease an 8×4 inch loaf pan.  Line the bottom with parchment paper, then grease the parchment paper.  Set pan aside.

2.  In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, allspice, and cloves.  Set aside.

3.  In a large bowl, beat the eggs on medium speed for about 30 seconds.  Add in the oil, applesauce, and vanilla and mix until smooth.  Next, ad the sugar and mix until well combined.

4.  With the mixer on low speed, gradually add the flour mixture and mix until the flour is just barley combined.  Gently fold in the apples with a rubber spatula.  Pour the batter into the prepared loaf pan.

5.  In a small bowl, mix together the brown sugar, granulated sugar and cinnamon.  Sprinkle evenly over the batter in the loaf pan.  Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

6.  Cool the bread in the pan for about 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack.  Remove the parchment paper and place right side up.  Cool completely before slicing.  Wrap leftover loaf in plastic wrap and store at room temperature.

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