As the snow turned to sleet this morning, I was more than content to burrow farther under the flannel sheets and down-filled comforter… beyond happy that the school at which I work announced today’s cancellation yesterday afternoon. After a few luxurious minutes of snoozing, I got up around 7-which is considered sleeping in for me-and pitter pattered around the apartment until my stomach alerted me that it was used to being fed an hour earlier.

I can’t imagine a better way to spend my snow day morning than sitting down in front of this welcoming sight:

As is evidenced in the following photos, I’m not the only one whose hibernation instinct has been kicked into high gear.

Here is how Shelby spent the morning:

Roxie’s new obsession is to crawl underneath the throw blanket on the bed, (strategically placed there to keep her from shedding all over our duvet cover – oh well), and sleeping for hours on end.

There she is!

I don’t think she’s very happy with me in this picture.

As the pets napped, I enjoyed a pancake breakfast for one.

I don’t often crave pancakes, rendering the rare occasions that I make them extra special.

These pancakes are my new favorite recipe. The whole wheat pastry flour is not at all detectable; in fact, these pancakes are perfectly light and fluffy.

The batter is sweetened with a touch of unrefined sugar, speckled with grain-sweetened chocolate chips, and topped with banana slices before being flipped on the griddle.

Cooking the pancakes over moderate heat allows them to develop a crisp golden brown “crust” while remaining soft on the inside.

The only addition that would have put these pancakes over the top is peanut butter.

Maybe I’ll have to make them again this weekend?!

Ingredients

• 1/2 cup whole wheat pastry flour
• 1 1/2 tsp evaporated cane juice
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• tiny pinch of salt
• 1 egg white
• 1/2 cup low fat buttermilk
• 1 Tbsp grain sweetened chocolate chips
• 1 banana, sliced, divided
• canola oil cooking spray
• pure maple syrup, preferably grade B

Directions

Diving into the sphere of homemade yeasted bread-making took me a while to pursue; I’ve taken a few tentative steps over the years, but now I’m determined to take the plunge.

Those who know me are aware of my love affair with bread, but I’ve noticed that even some of my favorite “healthy” brands have unnecessary ingredients in them; thus my interest in baking my own bread with nothing but yeast, whole grains, unrefined sweeter, a bit of unsaturated fat, and a touch of salt. No refined sugar. No refined flour. No preservatives or hydrogenated oils. No soy products.

One of my go-to homemade bread recipes is a partial whole wheat version of Jim Lahey’s No Knead Bread, made famous by Mark Bittman’s column in the NY Times. Although this bread is delicious, I wanted to push myself with the challenge of mastering a few recipes for 100% whole wheat yeasted bread.

Although I won’t claim to have mastered this recipe, (it didn’t rise as much as I’d hoped), my version of Anadama bread fulfills my previously mentioned requirements for a homemade loaf.

The flavor, which is slightly sweet and rich, perfectly fits the bill; the texture, which exceeded my expectations, is hearty, moist, and dense with a touch of crunch from the cornmeal. The bread slices beautifully, rendering it ideal for sandwiches, french toast, and panini. The molasses imparts a dark amber color as well as a robust sweetness that pairs well with both savory sandwich fillings and sweet spreads.

I admit that I initially harbored reservations about sharing this post due to the disappointing short stature of the bread, (and therefore rather lackluster photos); but after tasting the bread, I concluded that looks can be deceiving, as the flavor and texture were spot-on.

100% Whole Wheat Anadama Bread

Ingredients

• 1/2 cup water
• 1/4 cup cornmeal
• 2 Tbsp canola oil
• 1/2 cup unsulphured molasses
• 1 (0.25 oz) package active dry yeast
• 1/2 cup warm water (110°F)
• 2 cups whole wheat flour
• 1 cup white whole wheat flour
• 1 tsp salt
• canola oil cooking spray

NOTE: Bread made with whole wheat flour needs a little more love (in the form of kneading) and time (in the form of rising) than bread made with white flour.

Directions

Prior to discovering the wonders of homemade granola, I kept our pantry stocked with Nature’s Path Granola. My favorite varieties were the Pumpkin Flax Plus Granola and the Peanut Butter Granola. The latter granola is crunchy, sweet, and packed with peanuts. I ate it for breakfast, adding in a few extra spoonfuls to help “finish off” the milk; I ate it for lunch, sprinkled over yogurt & fruit; I ate it for snacks and desserts, by the [double] handful.

It’s just that good.

Well, considering I successfully adapted a recipe for homemade pumpkin granola, it was high time that I set to work creating a homemade peanut butter granola.

Here is the end result!

The base of the granola is comprised of crunchy clusters of rolled oats and puffed brown rice, lightly sweetened with Turbinado sugar and brown rice syrup.

The rich flavor of the peanut butter is heightened by the addition of roasted unsalted peanuts, which also adds extra crunch to the granola.

This serves as an impetus to make homemade granola more often!

Homemade granola is easily customizable, allowing for near endless possibilities of ingredient additions. How scrumptious would this granola be with mashed banana in place of the applesauce, and a scattering of grain-sweetened chocolate chips tossed in after baking?! Another idea is to keep the recipe as is, and mix in your favorite dried fruit after baking for a spin on the classic pb&j flavor combination.

Peanut Butter Granola

Ingredients

• 1 1/2 cups rolled oats
• 1 1/2 cups puffed brown rice cereal
• 1/4 cup unsweetened applesauce
• 6 Tbsp (1/4 cup + 2 Tbsp) smooth or crunchy all-natural peanut butter
• 1 Tbsp canola oil
• 2 Tbsp Turbinado sugar (or granulated sugar)
• 2 Tbsp brown rice syrup (or other liquid sweetener, such as maple syrup, agave nectar, or honey)
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 1/2 cup unsalted raw or dry-roasted peanuts

Directions

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.
2. Measure the oats and rice cereal into a large bowl, set aside.
3. In a medium bowl, whisk together the applesauce, peanut butter, oil, sugar, brown rice syrup, vanilla extract, and salt. Whisk until well-mixed.
4. Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
5. Bake for 15 minutes. Remove sheet from the oven, stir the peanuts into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
6. Remove granola from the oven and cool completely. Store in an airtight container.

Estimated Nutrition Per Serving

• Calories: 280 kcal
• Total Fat: 17g
  • Saturated Fat: 6g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 70mg
• Total Carbohydrates: 27g
  • Dietary Fiber: 4g
  • Sugars: 11g
• Protein: 7g

Please note that these nutrition values are approximate and may vary based on specific ingredients used and portion sizes.

We are now entering the season for entertaining, parties, and get-togethers, most of which include abundant displays of hors d’oeuvres. Whether you are hosting a social event or attending one, it’s convenient to have a few go-to recipes for easy and make-ahead healthy appetizers.

Such as this Caramelized Onion & Yogurt Dip. Adapted from the culinary genius of Alton Brown, this dip fills all of the previously mentioned criteria. My version is simple to prepare, tastier if made in advance, and lighter that the original recipe. Although it may sound odd to chill the dip overnight, it is a key step in achieving the perfect depth of flavor.

Creamy Greek yogurt and tangy light canola oil mayonnaise comprise the base of the dip, into which sweet caramelized onions and a few seasonings are folded. Reminiscent of – but much, much better than – the onion “dip” that comes from a plastic pouch, this homemade version pairs well with fresh crudite, chewy bread, and crisp chips or crackers.

Caramelized Onion & Yogurt Dip

adapted from Alton Brown’s Onion Dip from Scratch

Ingredients

• 2 Tbsp extra virgin olive oil (or 1 Tbsp each butter and oil)
• 1 large white or yellow onion, thinly sliced (about 1 1/2 – 2 cups)
• 1/4 tsp Kosher salt, plus more to taste
• 1 1/2 cups 2% plain Greek yogurt, such as Chobani
• 3/4 cup light canola oil mayonnaise (such as Spectrum)
• 1/2 tsp garlic powder
• freshly cracked black pepper, to taste

Directions

Another simple, make-in-advance appetizer are these Prosciutto-Wrapped Stuffed Dates. For the dates in these photos, I combined blue cheese and neufchatel cream cheese for the stuffing, but you can use any type of soft cheese you desire. Goat cheese, brie, camembert, etc. are all delicious options. I like to combine whatever type of soft cheese I’m using with an equal amount of cream cheese to balance out the piquancy – especially that of blue cheese. The salty prosciutto nicely offsets the sweet dates and bold blue cheese. Be sure to seek out big, soft, Medjool dates, (Trader Joe’s carries them at an affordable price), as they are incomparable to other types (such as Deglet Noor, which are smaller and drier) in both taste and texture.

Prosciutto-Wrapped Stuffed Dates

Ingredients

• 10 soft Medjool dates, sliced lengthwise halfway through & pitted
• 1 oz blue cheese, at room temperature (or an equal amount of another soft cheese)
• 1 oz neufchatel (1/3-less-fat cream cheese), at room temperature
• 5 very thin slices prosciutto, cut in half lengthwise to create 10 thin strips

Directions

In a small bowl, stir together both cheeses until well-combined. Using a piping bag or small spoon, stuff the dates with cheese mixture.

Wrap 1 strip of prosciutto around each stuffed date.

If making in advance, refrigerate dates in an air-tight container. Let rest at room temperature 1-2 hours prior to serving.

*For two additional variations on stuffed dates, visit this post

Caramelized Onion & Yogurt Dip (Per Serving)

• Calories: 90 kcal
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 80mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 3g
• Protein: 2g

Prosciutto-Wrapped Stuffed Dates (Per Serving)

• Calories: 85 kcal
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 120mg
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 11g
• Protein: 2g

Fall is in the air, and what better way to celebrate the season than with a batch of warm, aromatic Baked Mini Apple Cider Doughnuts? These bite-sized treats capture the essence of autumn with every delicious bite. Whether you’re planning a cozy gathering or simply want to indulge in a sweet fall-inspired treat, these doughnuts are the perfect choice.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup apple cider

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a mini doughnut pan with cooking spray or butter and set it aside.

2. Mix Dry Ingredients:

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

3. Combine Wet Ingredients:

In another bowl, mix together the apple cider, melted butter, egg, and vanilla extract until well combined.

4. Combine Wet and Dry Mixtures:

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

These Baked Mini Apple Cider Doughnuts are a delightful autumn treat that will have your kitchen smelling like a cozy apple orchard. Enjoy the warm flavors of cinnamon, nutmeg, and apple cider in every bite. Share them with friends and family, and let the flavors of fall brighten your day.

Estimated Nutrition per Serving

Calories: 350 calories per muffin

Total Fat: 12g

Saturated Fat: 8g

Cholesterol: 65mg

Sodium: 350mg

Total Carbohydrates: 7g

Dietary Fiber: 1g

Sugars: 13g

Protein: 4g

I admit it. One of the main reasons I love apple picking in the autumn is the opportunity to necessity of indulging in an apple cider doughnut.

These are honestly the only type of doughnuts I crave during the year, as they are far superior to any doughnut you can buy in a store. Freshly made and intoxicatingly aromatic, these rings of warm fried dough practically melt in your mouth.

Obviously not one to attempt (or be interested in, for that matter) deep-frying any food, I set out to make a baked version of this seasonal favorite.

These incredibly light, tender, and airy doughnuts are like little pillows of spiced apple cake. Although the texture is the absolute antitheses of dense, there is plenty of flavor packed into each mini doughnut.

Though they won’t win any points in the satiety department, these doughnuts are definitely a healthier option than the deep-fried variety. At around 45 calories per mini doughnut, you can guiltlessly add a couple to a healthy breakfast spread as either an “appetizer” or “dessert”.

As noted below, the doughnuts are best when eaten hot from the oven; but given how many we have left over, I’ve already started brainstorming what to do with the rest. How about crumbling a couple on top of tangy Greek yogurt or stirred into creamy stovetop oatmeal? Or perhaps transformed into doughnut bread pudding? Oooohhh, that just might be the winner ;).

Baked Mini Apple Cider Doughnuts

adapted from Eating Well

makes about 24 mini doughnuts

*If you’re partial to a sugar topping, lightly coat the still-warm doughnuts with canola oil cooking spray and sprinkle with evaporated cane juice or granulated sugar; shake off excess.