Coconut Granola - Follow Me on YouTube!

Hi Friends! If you know me personally, you will know that granola is nearly a daily ritual during my work week(unless it's oatmeal season...). I posted a similar recipe for granola last year but this one has even more coconut flavor. Watch the video for the how-to, ingredients are listed below!

Coconut Granola (adapted from Alton Brown)
3 cups whole rolled oats
1 cup sliced almonds
1 cup pecans, crushed (or whatever other nut you choose)
1 1/2 Tbs sesame seeds
1/4 cup coconut oil
1/4 cup plus 2 Tbs maple syrup
1/4 cup plus 2 Tbs brown sugar
3/4 tsp kosher salt

1/2 cup coconut chips(added after cooked)

Breakfast Baked Potatoes

Fresh off of the inauguration and what feels like a 20 day rain storm, I could definitely use some comfort food. I can't believe I hadn't seen this before. It's got potatoes(a breakfast staple around these parts), bacon, roasted tomatoes, and cheese. It's basically a hug wrapped in carb-loaded heaven. Enjoy!

Breakfast Baked Potatoes (serves 2)
2 russet potatoes
1/3 cup cherry tomatoes, halved
1 clove garlic, minced
2 tsp olive oil
pinch of dried or fresh thyme
1/2 tablespoon butter
3 eggs, beaten
4 slices bacon, cooked until crisp then chopped
1 ounce jack cheese(or any other salty-melty cheese you have lingering in the fridge)
salt & pepper

Wash and pierce your potatoes with a fork. Microwave on the baked potato setting until soft all the way through(each microwave is different but it took about 6.5 minutes for me). While the potatoes are cooking, heat a small saute pan over medium/high heat. Add olive oil then tomatoes, cut side down. Add a pinch of salt and keep an eye on them turning once until caramelized. Add garlic and thyme the last 2 minutes of cooking. This will only take about 5 minutes.

Move tomatoes to one side of the pan and add cooked potatoes to crisp up the skin.

In another pan over medium/low heat. Add butter to melt, then add your beaten eggs. Scramble until desired consistency(we like a soft scramble). Season with salt and pepper.

To assemble, cut potatoes down the top/middle and push ends inward to open. Season with salt and pepper before adding eggs, cheese, tomatoes, and bacon.

Biscuits with Sausage and Bacon Gravy

I'm not big on new years resolutions but I have been eating healthy throughout the week. Weekends are my days for indulgence and I have zero guilt about these bad boys. Enjoy!

Biscuits with Sausage and Bacon Gravy (serves 4-6)
Biscuit Recipe (adapted from
2 cups flour
2 tsp baking powder
1/2 teaspoon kosher salt
4 tablespoons frozen butter
3/4 cup milk

Preheat oven to 400 degrees. Sift the flour and baking powder into a large bowl then add salt. Grate the frozen butter on a large grate cheese grater. Use your hands to rub butter into flour a bit more. The mixture is done once the butter is about the size of a lentil.

Add the milk gradually, stirring as you go until the mixture just barely comes together. Turn out onto a clean and floured work surface. Gently bring the dough together so it is no longer crumbling(do not over work the dough it or it will lose its tenderness!). Using your hands, gently pat the dough into a 3/4 inch rectangle. Cut out your biscuits(I used a 3 inch biscuit cutter and got 6 biscuits). Place on a silicone mat or parchment lined baking sheet and bake for 12-15 minutes until they are golden brown.

Gravy Recipe:
2 slices of bacon, cut into small cubes
3 ounces of breakfast sausage
2 tablespoons butter
1/4 cup flour
3/4 cup chicken stock
1/2 cup milk
salt and pepper to taste

In a large sauce pan over medium heat, add bacon pieces and breakfast sausage, breaking up the sausage with a wooden spoon. Once browned, add butter then flour. Whisk until the flour and fat come together. Let cook for about 30 seconds. Heat your milk and chicken stock in the microwave for about 1 minute. While whisking, slowly pour the liquid into the pan until a smooth mixture forms. Continue stirring until all of the lumps are gone. Cook over medium/low heat until the gravy is bubbling. Taste for salt and add pepper.

Cranberry-Orange Scones

Happy New Year friends!

I LOVE this recipe and the classic flavor combination of cranberry and orange. The key is using fresh(or frozen) cranberries since they just barely cook and sort of pop in your mouth. Their tart but jam-like sweetness is irresistible. I hope you enjoy them as much as we do!
Cranberry-Orange Scones (makes 6 large scones)
recipe adapted from AllRecipes

2 cups flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbs frozen butter(1 stick)
zest of 1 orange(about a teaspoon)
1/2 cup sour cream
1 large egg
1 Tbs heavy cream(or half and half)
1/2 cup fresh cranberries

1 cup powdered sugar(might need more depending on consistency you are going for)
3 tablespoons orange juice
1/4 tsp orange zest

Preheat oven to 400 degrees. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.

Grate frozen butter on a the large holes of a box grater into flour mixture; use your fingers to work in butter (mixture should resemble coarse meal). Add orange zest.

In a small bowl, whisk sour cream, egg, and cream until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add fresh cranberries. Use your hands to press the dough against the bowl into a ball. Mix until mixture is barely coming together then pour out onto a clean, floured surface. Press into a 7-8 inch disk about an inch thick.

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.

Use a sharp knife or bench scraper to cut into 6 triangles; place on a cookie sheet (preferably lined with a silicon baking sheet), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for at least 15 minutes before drizzling the icing.

For the icing, just add all 3 ingredients to a small bowl. Mix until smooth and adjust consistency so it resembles thick paste. You may need to add more powdered sugar or OJ.