Knead to Cook

Food & fitness obsessed girl.

Cranberry Orange Chobani Pound Cake.

by Filed Under: Breads, Breakfast, Desserts, Vegetarian Leave a Comment

My lovely friend Mia just reminded me that today is National Pound Cake day and YES I have a lovely recipe I wanted to share with you all.  This is a delectable & super moist (thanks to the Chobani) cake that is perfect for breakfast or with your afternoon cup of tea.  Enjoy!

Ingredients:

2 c all purpose, unbleached flour
1 c sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 c freshly squeezed orange juice
Zest from one orange
1 tsp orange extract
2 tbl melted butter
2 tbl hot water
3/4 c of non fat or 2% Chobani
1 cup fresh cranberries
1/2 c chopped walnuts

Directions:
In a large mixing bowl combine all of your dry ingredients. In your mixer bowl beat the egg, orange juice, zest, orange extract, butter and hot water together. Add the flour mixture to the wet batter and beat only until incorporated. Add the Chobani yogurt. Mix until blended. Add by hand the cranberries and walnuts. Spoon mixture into mini loaf pans or muffin tins that have been sprayed and floured. Bake at 325 for 50 minutes or until a toothpick comes out clean. I also dusted a few loaves with turbinado sugar from a crunchy top. Cool in the loaf pan for about 10 minutes then remove. Cool the remaining time on a wire rack. Dust with powdered sugar.

— Knead to Cook

Nutella stuffed Challah French toast.

by Filed Under: Breakfast, Holiday, Valentine's Day, Vegetarian Leave a Comment

Today is our first Saturday without a swim meet in quite some time so I thought I would make it a special breakfast for my girls.  My husband and dad are off for the morning looking at properties and to a gun auction so it looks like a girly type morning.  I took my second loaf of Challah that I froze last week out and decided to create something yummy for them!  Nutella + Challah… yep!  Can’t go wrong there.

Ingredients:

Challah Bread loaf (or whatever thick bread you have i.e. Italian)
Nutella
4 eggs
1 tbl of water or milk
1 tsp of cinnamon
Butter for the pan or nonstick spray
Optional – toasted slivered almond for topping
Powdered sugar for dusting the final product

Directions:
Cut the Challah into 1/2 inch slices and set aside.

Crack your eggs into a bowl and add the water or milk and whisk.  Then add the cinnamon.  Pour that into a baking dish that is flat so that you can easily dip the bread into it to coat.  Set aside.

Then you’re basically going to make sandwiches.  Spread the Nutella on one side of the bread and top it with another piece of Challah.  Then repeat.  Take that sandwich and dip it into your egg mixture to coat both side.  I do let it sit in the mixture for about 30 seconds on each side.

Get your skillet ready over a low-medium flame with a pat of butter or spray warming up.  Once hot and the butter is melted, add your French toast sandwich.  I normally top one side with slivered almonds but this is optional.  Cook until golden brown on both sides and dust with powdered sugar.  Serve and enjoy!

 

— Knead to Cook

Strawberry stuffed Challah bread French toast.

by Filed Under: Breakfast, Holiday, Valentine's Day, Vegetarian 6 Comments

Okay this breakfast does take a bit of time but it is soooooo worth it!  It is the perfect Sunday morning breakfast for your family or a great brunch idea as well.

  Gather what you need!

1/2 c of milk (low fat)
1 loaf of freshly baked Challah (but you can use store bought Challah or Italian bread)
5 eggs
14 cut strawberries
3/4 c of slivered almonds
1 block of low fat cream cheese, at room temperature
Cinnamon and powdered sugar
Butter for cooking in the skillet

Okay, 2nd step… wash your strawberries and slice them.

Next you will macerate the strawberries.  That means topping them with sugar to soften them and have them release their juices. It also makes them easier to digest.  Then set them aside.

Step 3:  Slice your bread.  The bread needs to be sliced in 1.5-2 inch slices because we’re going to stuff it.  Then you will take a filet knife and cut a pocket into each slice of bread.

Set that aside.

Step 4:  Make the egg batter for the French toast.  Crack all of your eggs into a bowl and whisk in the milk and cinnamon.  The cinnamon amount varies per your taste.  I used 1 tsp.  Once combined, pour it into a square baking dish.  And set that aside.

Step 5:  Make the filling.  Take your room temperature block of cream cheese and add it to your mixer bowl.  With the paddle attachment, mix for about 1 minute.  Then by hand mix in your macerated strawberries.

Step 6:  Stuff your bread!  Take a teaspoon and stuff the filling, as much as you can, into the pocket of the bread that you cut earlier.

Step 7:  Egg wash!  Time to place the stuffed bread into the egg bath.  Let sit in the mixture for about 40 seconds then flip to the other side.

If you wish, top with almonds on one side.

Then get ready to cook!  In your large skillet over a medium flame, heat a pat of butter.  Once melted, add your French toast.  Cook on each side for about 2-3 minutes.

Step 7:  Eat!!!!

 

— Knead to Cook

Whole wheat apple carrot walnut pancakes.

by Filed Under: Breakfast, Holiday, Vegetarian Leave a Comment

 

Okay this recipe just came to me this morning.  I had some leftover Honey Crisp apples and started to make it work.  I wanted to sneak in some healthy aspects to these pancakes.  My eldest daughter was off to swim practice for her Championship meet next weekend and I wanted to give her a great, filling start that wasn’t overwhelming and filled with sugar (unlike my pancakes for her birthday breakfast).

Ingredients:

1.25 whole wheat flour (I use King Arthur’s whole wheat)
2 teaspoons baking powder
2 tsp of flax seed meal
2 tsp of ground cinnamon
1 egg, at room temperature
1 c low fat or non fat milk
1/2 teaspoon salt
1 tbl of white granulated sugar
1 apple, cored, peeled and grated
1 carrot, washed, peeled and finely grated
1/4 c of chopped walnuts
Directions:

Sift together flour, baking powder, flax seed meal and cinnamon.  Set that bowl aside.  In large measuring cup or smaller bowl add milk, egg, salt and sugar.  Add the wet ingredients to the dry mixture.  Whisk until combined.  Then add apple, carrot and walnuts.  Mix again.  The batter will be slightly lumpy and thick.

In your sauté pan add a tiny pat or butter (I used I can’t believe it’s not butter) or non stick spray.  Add a scoop of your batter and let cook until bubbles appear throughout the pancake.  I kept this at a low to medium flame and kept a watchful eye.  2-3 minutes later, flip.  Cook an additional 1-2 minutes.

 

— Knead to Cook

Ghirardelli Chocolate Overload Pancakes.

by Filed Under: Breakfast, Valentine's Day, Vegetarian Leave a Comment

Ingredients:

1.5 c  all purpose flour
3.5 tsp baking powder
1 tsp salt
1 tbl white sugar
1.25 c of low fat or non fat milk
1 egg, room temperature
3 tbl I Can’t Believe It’s Not butter or regular butter, melted
1 tsp of vanilla extract

In a large bowl, sift together all of the dry ingredients and set aside.

In another bowl, mix milk, 1 egg, melted butter and vanilla.  Add to the dry ingredients and whisk until blended.  It will be lumpy.

OPTIONAL:  You can add 1 c of fresh fruit like blueberries, strawberries, chopped bananas etc.  I used one large baking bar of Ghirardelli 4 oz baking bar 60% cacao chocolate chopped.  Add to the finished batter an whisk till combined.

In a skillet, heat over low -medium flame a pat of I Can’t Believe It’s Not butter or regular butter.  Once melted.  Add a ladle full of batter.  Cook 2-3 mins or until the batter is getting bubbles throughout.  Flip for another minute or so and serve.

 

— Knead to Cook

Homemade granola.

by Filed Under: Breakfast, Snacks, Vegetarian 2 Comments

I LOVE homemade granola!  This has been my hand’s down favorite recipe.  We make this every other month (kept in an airtight container) it is perfect!  I make half the batch with dark chocolate and half without (hubby is allergic).  It does make a lot of granola I promise, it won’t last long 🙂  Perfect for yogurt parfaits for breakfast.  Top ice cream for dessert or just eat a handful when you need a snack.  This is also a wonderful gift idea for friends or during the holidays.  Totally addictive!

Ingredients:

8 c of rolled oats
1.5 c of wheat germ
1.5 c of oat bran
1/4 c of chia seeds
1/4 c of flax seed meal
1 c of sunflower seeds
1 c of slivered toasted almonds
1 c of cashews
1 c of chopped walnuts
1 tsp of sea salt
1 1/4 c of maple syrup
1 tbl of raw honey (or processed honey or agave)
1 c of vegetable oil
1 tbl of ground cinnamon
1 tbl vanilla extract
2 c of dried tart cherries (or blueberries, raisins or craisins)

Directions:
Preheat the oven to 275 degrees.

Combine the oats, wheat germ, flax, chia, oat bran, sunflower seeds, cashews, almonds, walnuts and salt in a very large bowl.  In a separate bowl (or you can use your sauce pan) combine the maple syrup, honey, oil, cinnamon and vanilla.  Bring to a boil over medium heat.  Whisk until completely blended.  Then remove from the heat and pour over dry mixture.  Mix well and then spread on 2 baking sheets.  Make sure you have one layer in each pan. You can bake additional cookie sheets as needed.

Bake until crispy and toasted brown.  1 hour and 20 minutes.  Cool and then add your mix-ins.  Chocolate, dried fruit etc.  Store in an airtight container or ziploc baggie.

 

— Knead to Cook

Triple chocolate pancakes.

by Filed Under: Breakfast, Valentine's Day, Vegetarian Leave a Comment

Today my youngest daughter is having some teeth extracted and I wanted to make her a super special, yummy breakfast to load her up with some calories before her procedure.  These, although look over-the-top, indulgent, aren’t as bad as they could be 🙂  I like these for a special birthday breakfast or on a snowy morning.  They are always well-loved.

Ingredients:

1 c of chocolate low fat almond milk or regular low fat milk works well
1 egg
2 tbl of I can’t believe it’s not butter
1 tsp of vanilla extract
1 c of all-purpose unbleached flour
1/3 c of unsweetened cocoa (I used Wilbur)
1/4 c of sugar
1/2 tsp of baking soda
1/2 tsp of salt
1/4 c of chocolate chips
Powered sugar for dusting

Directions:
In a bowl combine milk, egg, vanilla and butter.  Whisk until blended.

In your mixer bowl with the paddle attachment on, combine flour, cocoa, sugar, baking soda and salt.  Mix that for about a minute.

Add the wet ingredients to the dry and blend until incorporated but avoid over mixing.  The batter will be slightly lumpy.

Get your sauté or griddle pan nice and hot and spray with a nonstick spray or place a pat of I can’t believe it’s not butter in the pan.  Once melted, add the batter.  Once bubbles appear on the pancake –  flip.   This should take 1-2 minutes or so.  Watch closely to avoid burning.

I topped these with a dusting of powdered sugar and Chobani Vanilla with chocolate chip yogurt for added protein.  Let your imagination run wild with toppings 🙂

Enjoy!

 

— Knead to Cook

Crock Pot Tart Cherry & Apple Steel Cut Oats.

by Filed Under: Breakfast, Crock Pot, Evolution Power Yoga 40 Days, Vegetarian 6 Comments

 

I love steel cut oats made in the crock pot.  I simply throw everything in before bed & have this wonderful breakfast all ready when we get back from our frigid run.  This recipe is so flexible. You can use what you have in your pantry, as I do each time I make steel cut oats.

I use my small crock pot but if you don’t have one, the larger model is fine.

Ingredients:

Non stick butter spray (I use Pam)
1 cup of steel cut oats
3 cups of cherry cider (I use Trader Joe’s) but you can use apple juice, cider, cherry juice
1 cup of water
1 cinnamon stick
1/2 teaspoon ground cinnamon
1 pinch of salt
One apple, cored and chopped into bite-sized pieces
1/4 cup of dried tart cherries (raisins or other dried fruit will work beautifully too)

Directions:

Spray the insert to your slow cooker then add all of the ingredients.  Stir gently. Cover and cook overnight on low.  I normally make this around 8 pm and eat around 6-6:30 am.  I like to remove the lid of the slow cooker for about 10 minutes prior to serving – helps release the condensation that’s built up.

Top with your favorite nuts, chia seeds, honey, brown sugar, agave… whatever you like!  My daughter gobbles this up in the morning.  Great way to start your day off 🙂

— Knead to Cook

Peanut Butter Granola Bars.

by Filed Under: Breakfast, Snacks, Vegetarian 2 Comments

 

As most of you know, my husband and I are training for our second marathon.  This training program we are utilizing is totally different than the first and it is daunting to say the least.  With all of the running, we eat a lot.  I’m always looking for great, low sugar options that are high in protein.  He is also, allergic to chocolate, so when making recipes, that is a concern.

Every morning, Bill eats something before our run.  I eat nothing.  I know this isn’t good.  But with short or medium runs, it never bothers me.  Tomorrow we are slated for a15 miler and I know that my ways need to change and I need to start adding fuel before we head out.  We also run super early… so I’m not in the mood to be whipping up any kind of breakfast at 5 a.m.  Last time we trained, I would eat a tablespoon of peanut butter, a bite of a banana and have my gel for my runs.  Today I thought it would be fun to whip up a low sugar bar that we can both eat prior to heading out the door.  This turned out to be perfect and I made half with chocolate chips (for myself and my girls) and half w/o for Bill.

Ingredients:

4 cups instant cooking rolled oats
3 tablespoons chia seeds
2 tbl of flax seed meal
1 or 2 pinches of salt
1/2 c peanuts, chopped
1/2 c agave syrup
1/4 c of raw honey (you can use regular honey as well)
1 c of natural peanut butter, melted in the microwave
1/3 c of dark chocolate chips

Preheat over to 350 degrees.  In a your mixing bowl with the paddle attachment, mix the oats, chia. flax, salt and nuts.  Then add the agave & honey.  Mix until combined.  Add melted peanut butter.  If using chocolate chips, add them until incorporated.  If your mixture doesn’t seem moist enough (try pinching it in between your fingers to see if it sticks together) – add a tsp of agave or honey until it reaches the right consistency.

Spray non stick spray in a 13×9 glass pan.  Pour the prepared ingredients into the pan and flatten with the back of a wooden spoon until flat.  Bake for 25 minutes or so, until golden.  Remove and cool for 30 minutes then cut into bars.

— Knead to Cook