I scoured the web for a whole wheat waffle recipe and found the perfect one. It's light and I love the hint of cinnamon. Something you can feel good about serving your family!

Whole-Wheat Waffles
http://www.100daysofrealfood.com
SERVES: 4 – 5

INGREDIENTS
2 large eggs
1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
¼ cup oil (I used coconut oil)
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon baking soda
1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
⅛ teaspoon salt
Warmed 100% pure maple syrup for serving
Fresh fruit for serving

INSTRUCTIONS
Preheat your waffle iron.
In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

Buttermilk Syrup

I posted this on my family blog and thought I would just share it with y'all here.

Have you ever had Buttermilk Syrup?  It is absolutely delicious, and once you have it you won't want to go back to plain old maple syrup.  Seriously, it's amazing!  Buttermilk syrup has this amazing rich buttery flavor that is to die for.  Absolutely everyone should have breakfast for dinner as soon as possible aka tonight and whip up a batch of this deliciousness.

Buttermilk syrup is easy to make.  Plus you can just store it in a jar in the fridge and heat up the leftovers in the microwave every time you have something syrup can be enjoyed on.  If you are like us, you will be looking for things to put this delicious buttermilk syrup on.

Alright, here's the recipe.  I know there are a lot of them online, but this one is pretty much the best.

Buttermilk Syrup 

1- In a large pot melt 1 cube of butter on low heat.
2- Add 1 cup of sugar and stir it in.
3- Add 1 cup of buttermilk.
4- Turn up the heat and dissolve sugar.
5- Add 1 tsp of baking soda.
6- It will get really foamy and frothy at this point.  This is the reason why you put it all in the large pot.
7- Remove the pot from the heat and stir in 1 tsp of vanilla.    
8- Serve syrup warm and enjoy it with pancakes, waffles, biscuits, ice cream, and more.

Now go make some!  It's delicious!

Berry-Stuffed French Toast Casserole

Sorry no picture for this deliciousness. I am doing my best to keep my head afloat. :) Kristi's birthday was yesterday so I hosted a breakfast in her honor. When I saw this recipe featured on Channel 4 morning news, it screamed Kristi to me. And then I got excited cause I had more and more ideas of how to make it even tastier. Throw out your diet for a day, have your girlfriends over and enjoy!

Berry-Stuffed French Toast Casserole

9 Oakdell eggs, beaten
2 cups milk
¼ cup melted butter
½ cup maple syrup (I make my own syrup and ran out of mapeline, so instead I boiled 1 cup water with 2 cups sugar and added 1/2 tsp coconut extract--simmer until sugar is dissolved.)
12 cups cubed stale French bread
1 (8 oz.) package cream cheese, cut into small cubes (I used 2 (8oz) pkgs!!)
2 cups fresh or frozen mixed berries
Blueberry Syrup or maple syrup (optional)

Preheat oven to 350ºF. Grease a 3-quart rectangular baking dish with cooking spray; set aside.

In a smaller bowl combine eggs, milk, butter, and the ½ cup maple (coconut) syrup. Whisk until combined. Place bread cubes in large bowl; add cream cheese and the blueberries. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread. Pour into greased casserole dish.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.

I also made a berry pancake topping.
2 1/2 cup frozen berries
1/4 cup of the leftover coconut syrup made for the casserole

Combine in a saucepan and bring to a boil. Cook at a boil for 5 minutes, scraping the bottom as neeeded to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes.


So then, I made the Coconut Syrup featured on my Tropical Pancakes post. The one that calls for coconut milk, brown sugar, and shredded coconut.


Finally, I whipped up some whipping cream adding sugar and--you guessed it--1/2 tsp coconut extract.


We layered the casserole, with the shredded coconut syrup, berry topping, and the coconut whipping cream. It was so delicious! My favorite compliment was that it tasted better than Kneaders!

ENJOY!

Apple Pie Oatmeal

Now that it is the fall and finally apple season again, I have been cooking a lot! One of the first Pinterest recipes I wanted to make was this one. I already love oatmeal and who doesn't love hot apple pie?! This recipe is one of those that perfectly combines two things that I already loved: you get the comfort factor of the oatmeal combined with the hot apples and syrup that make apple pie so yummy. I also love that since this is oatmeal, I don't get hungry before lunch like I do when I eat cereal. Although this was originally a Pinterest recipe, I have changed it here because the original recipe cooked the apples and oatmeal together, but I couldn't get them cooked right at the same time so I make the two parts separately here.

Here's how I make it:

1 apple, peeled, cored and chopped
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1 TBSP butter

I bring the water to a boil in a small saucepan. Melt the butter in a saucepan, then add the apples, spices and sugar.  Saute everything over medium-low until the apples are soft but still have a little bite. Add your oat to the water. Add more or less water depending on the consistency that you prefer. Top with apples and syrup.
 That's all there is to it. Serve it with a splash of milk if desired.

Note: Ethan and I both liked this with lots of apples, so I make one apple for the two of us. This recipe also duplicates really easily, so I like to make two apples worth and then store the leftovers for later in the week.

Tropical Pancakes

Brent and I spent last week in Kauai. It was wonderful! And while there, we ate at a local restaurant and I had the best pancakes ever. I figured out how to make them at home and thought I would share! Kristi's family joined us for dinner because that girl is a pancake addict. She can vouch for these. They should be dessert--but since it has nuts and bananas and coconut, I'd like to consider them healthy.


Hawaiian Pancakes with Coconut, Banana, and Macademia Nuts

I used my pancake recipe from my friend Jenner:

2 cups flour
1 tsp salt
1/4 cup oil
1/4 cup sugar
2 eggs
2 cups milk
3 TBSP baking powder
1 mashed banana
1/2-1 cup shredded coconut
1/4 - 1/2 cup chopped macadamia nuts

Mix well together.


Cook on 375 preheated griddle.

While the pancakes are cooking on their first side, you can add pineapple tidbits to the gooey side so when you flip them they get all browned and yummy.


Coconut Syrup
allrecipes.com

1 (14 oz) can coconut milk
1 cup flaked coconut
3/4 cup brown sugar

In a heavy saucepan, combine all ingredients. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Serve immediately.

(It gets nice and thick, so you can add more coconut milk to thin it out a bit.)



Serve syrup over pancakes and add fresh toppings of banana, macadamia nuts, and coconut--and fresh, homemade whipping cream!!!!

Buttermilk Pancakes

BUTTERMILK PANCAKES

sift dry ingredients together then add..
2 eggs
3 cups buttermilk
4 Tbs. melted butter


sift dry ingredients together then add..

2 cups flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
3 Tbs. sugar

 BUTTERMILK SYRUP
1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
cook on medium heat until dissolved then add…

1 tsp. baking soda
1 tsp. vanilla

This recipe has been on my Pinterest menu for about a month now. I kept putting it off because we have premade pancake mix that we use for pancakes most weeks. I actually didn’t put this recipe at the top of my “to try” list until a girl in our ward tried it and loved it. Please don’t be like me and wait to try this recipe; it is so good and so easy.
Finally, I don’t know how the rest of you are about buying special ingredients for one recipe and then having them go to waste. I hate it when I buy stuff like Buttermilk but then can’t use it all. I found that if you make the Costa Vida salad dressing you will use the entire quart of Buttermilk and not have to worry about wasting anything. Just something to keep in mind as you plan your menu.

Golden Gingerbread Waffles with Butter Rum Cream Syrup

Sheral and my mutual ward member and young women's president (Jenn Turner) had the young women over for a planning meeting. She served an incredible breakfast spread. She had several different syrups, banana pancakes, mickey mouse waffles, raspberry topping, fresh whipping cream, and these incredible waffles. I died and went to heaven. These are so so good! I especially love the fresh whipping cream with the syrup. I want these RIGHT NOW!!!

Golden Gingerbread Waffles

Ingredients:
•1 1/2 cups flour
•1 1/2 tsp baking powder
•1/2 tsp salt
•1/2 tsp soda
•1/2 tsp roasted ground ginger
•1/2 tsp cinnamon
•1/3 cup brown sugar
•1 egg, lightly beaten
•1/2/cup buttermilk
•1/2 cup orange juice
•1/4 cup sour cream
•1/8 cup molasses
•2 tbsp crystallized ginger, finally chopped
•Zest from 1 orange

Method:

 In a medium sized bowl, whisk together dry ingredients.
 Set aside
 In another bowl, whisk together egg, buttermilk, orange juice, sour cream, and molasses. Stir into dry ingredients, until just moistened. Stir in crystallized ginger and orange zest.
 Heat waffle iron on low setting. Cook according to manufacturers instructions.
 Serve hot, with whipped cream and Butter Rum Cream Syrup
 Makes 4-6 servings



Butter Rum Cream Syrup

Ingredients:
•1 cup sugar
•1/2 cup lightly salted European style, butter
•1/2 cup light whipping cream
•1/2 tsp rum, brandy, or vanilla extracts

Method:

 In a medium sized saucepan, melt butter.
 Add sugar and cream. Bring to a boil. Remove from heat and stir in flavoring.
 Serve warm. Syrup thickens as it cools.
 Makes about 1 3/4 cups

Granola

This is too funny. The first recipe I make is Granola? Really? Anyone who knows me, knows that I am NOT a healthy eater. I'm quite opposite. I like (read: LOVE) to use real butter and heavy cream. Lots of flavor and lots of fat.
But, I made granola so that's what we're going to do!

I got this recipe from my mother in law. (She IS a healthy eater.) My husband LOVES this stuff and so do my kids. I took half of this batch to my oldest daughter who is going to school at Snow College, because it makes a HUGE batch.

Granola

13 cups oatmeal
2 cups brown sugar
2 cups shredded coconut (I use unsweetened from the bulk department at the local grocery store.)
1 cup wheat germ, toasted or not
1 Tablespoon salt
2 cups seeds or nuts (I use a mix of salted sunflower seeds and almonds)
1 cup craisins
1 cup raisins
Mix all of that in a large roasting pan.
In a bowl mix together:
1 cup water
1 teaspoon vanilla
1 1/2 cups canola oil
Then pour it over the dry mixture - mix well.
Bake for 1 hour @ 275 degrees, stirring every 15 minutes.

We like to eat this with yogurt, fresh fruit or just pour milk over the top. I hope you like it!

Lemon Ricotta Pancakes

My new favorite pancake...a must try!!! This is a refreshing light and flavorful pancake. No need for syrup it is that good!

Lemon Ricotta Pancakes

3/4 c flour

1 t baking powder
1/2 t salt
3 T sugar
2 eggs
1/3 c milk
1/3 c canola oil
1 c ricotta cheese
juice and zest of 1 lemon

Combine dry ingredients. In a separate bowl combine the wet ingredients, and then mix with the dry ingredients. Add lemon juice and zest. Pour approximately 1/4 c batter on grill or skillet (400 degrees). Cook until golden brown. Flip once. Arrange on a plate and dust with confectioner's sugar.

Cinnabon Cinnamon Rolls

I've tried my fair share of cinnamon rolls over the years, and while most have been pretty good, they were time consuming or make like 80 cinnamon rolls (like I really need that many). This recipe claims to taste like Cinnabon cinnamon rolls, and while they were tasty and my favorite so far, there is something about someone else making your cinnamon rolls that makes them just that much tastier :) If you find that these are just too yummy to eat just one (and therefore add to your waistline) blame Destiny - I got this off her Facebook page!

Ingredients for rolls:

1 CUP WARM MILK (make sure it's warm - if it's too hot it will kill your yeast)

2 EGGS
1/3 CUP BUTTER
4 1/2 CUPS FLOUR
1/2 TEASPOON SALT
2/3 CUPS OF SUGAR
2 1/2 TEASPOONS QUICK RISING YEAST (I just used the yeast I got from Costco - and I don't know if it's quick rising but it worked for me)

For the filling:

1 CUP BROWN SUGAR

2 1/2 TABLESPOONS OF FRESH GRATED CINNAMON (um, I just used regular old cinnamon)
1/4 CUP OF BUTTER

For the frosting (I didn't think it made enough at first, but it ended up being perfect):

3 OUNCES CREAM CHEESE

1 1/2 CUPS OF CONFECTIONER SUGAR
1/4 CUP BUTTER
1/2 TEASPOON OF VANILLA
1/8 TEASPOON OF SALT


MIXING:


PREHEAT OVEN TO 400 DEGREE'S

Take your 1 cup of milk warmed to about 100 degrees and disolve the packet of yeast, mix well into the milk making sure there are no clumps in the bottom of the bowl or on the spoon. (Mine still had clumps even though I stirred forever)

In a large bowl mix together the flour,sugar,salt, butter and eggs. Add yeast mixture. Mix well and then knead the dough until well mixed and doesnt stick to your hands. Knead this into a large ball, Using your hands lightly dusted with flour place into a bowl with a drop of oil in the bottom of the bowl and cover in a warm location to allow to double in size. Once the dough has risen for about an hour you will remove it from the bowl and place on a lightly floured surface to roll out. Take your rolling pin and roll the dough out in the shape of a rectangle. Let this rest for approx. 10 minutes. While this is resting take the cinnamon that you have grated and combine in a bowl with the brownsugar and mix in well. Once you have done this, And your dough has rested take some butter and coat the dough with enough butter to make it even and slowly sprinkle the cinnamon and sugar mix all over the dough. Once you have done this you will want to roll the dough up and seal it with a little bit of water on a paint brush to allow the seam to stick during the baking process. After you have done this cut the roll into 1/2 inch sections and place on a baking sheet and allow to rise again until doubled again in size. About another 30 minutes should be enough time.

BAKING:


Finally the last step in this recipe is the baking and the frosting of the cinnamon buns. I hope you enjoy this recipe as much as I do.

Bake the rolls in a preheated oven until golden brown about 15 minutes, While rolls are baking, Beat together the cream cheese and butter with the confectioner sugar and vanilla and salt. You will want to spread the frosting on the cinnamon buns as soon as they have cooled but just for a few minutes as the best time to add the frosting is while they are still warm and will disolve the frosting allowing it to soak into the cinnamon bun

Mine made about 24, and they all fit on a jelly roll pan. Happy eating. Oh, and did I mention these are completely healthy?? :)

IHOP French Toast and Coconut Syrup

I found this gem on the Sisters Cafe site and had to try it. I bought a loaf of French bread at the store and happened to have everything else on hand. It was super yummy! My family ate it up and the syrup is oddly addicting and seriously delicious. It's a really light coconut flavor too. The website mentioned that if you don't like coconut, you can substitute vanilla extract instead. Oh, and I doubled the recipe and it was a perfect amount for a whole French bread loaf, cut thick (about 1/2 inch to 3/4 inch is what I did).

(Photo courtesy The Sisters Cafe)

IHOP French Toast

2 eggs

½ c. milk
1/8 tsp salt
1 tsp vanilla
3 Tbsp. flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.

Coconut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract (or you can substitute vanilla, but I love the coconut!)

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Orange-Honey Syrup

We love to have breakfast for dinner A LOT in my house. You can probably guess that I am not a morning person by that fact! Here is a delicious twist I just came across for regular or maple syrup. Sooo good that I am not sure I will buy Mrs. Butterworth's anymore! Sorry I forgot to take a picture....next time.


Orange-Honey Syrup

1/3 cup honey

1/3 butter

1/3 orange juice

1/2t. grated orange peel

combine all ingredients into a sauce pan and simmer until it thickens. Enjoy!

"Homemade" Doughnuts

I saw this on a friend's blog and had to try it. It was super easy and undescribably yummy! We made it for FHE and my kids have been begging me ever since to make them. Just a note, I would not recommend the biscuits that peel in layers. Just regular old biscuits!

1 tube biscuits (I used regular buttermilk)

Oil for frying (I didn't say they were fat free, just yummy!)
Powdered sugar, milk and a little vanilla for glaze (or you could use frosting)

Dump oil into a deep pan (I used an entire bottle of vegetable oil but it depends on how big your pan is). Heat oil to 375. Using a medicine cup (or something similar) cut out a hole in the middle of the biscuits. Fry the biscuits on each side until golden brown. Drain on a paper towel lined plate and then place on a cooling rack. Dip each doughnut face down in the glaze and let it melt down the sides (you can do it all over but I didn't make enough glaze for that). Enjoy!

Also, make sure the doughnuts are golden because then they are done on the inside. I tried to fry the middles into doughnut holes but the insides weren't done so if you try making doughnut holes just let them brown up a little more than usual.

This took me abour 10 minutes from start to finish. And next time we are using more than one tube of biscuits!

Swedish Pancakes

I can't believe we (as in my sisters and I) haven't posted this yet! We grew up on Swedish Pancakes, which are pretty similar to crepes. We usually put maple syrup in the middle and rolled it up, although we've also filled it with fruit and whipped cream. My inlaws make crepes with orange zest in it, that might be fun too. Oh, and a new fave of ours is Nutella or peanut butter with bananas. Every time I make them reminds me of Saturday mornings at my parent's house.

Swedish Pancakes (feeds a family of 4-ish, so you can double or triple this)

1 cup milk
4 eggs
1 teaspoon vanilla
1/4 cup sugar
1/2 teaspoon salt
1 cup flour, not sifted

Mix all ingredients except flour together in a bowl with an egg beater or a mixer with the whisk paddle attached. Add flour and mix until smooth. In a large pan or crepe pan, with about 1/2 Tablespoon melted butter coating it, pour about 1/4 to 1/3 cup batter into the pan, swirling the pan to cover the entire bottom (first photo). Once the edges are started to turn brown, flip the pancake over. Let cook until golden spots appear on the pancake (second picture). Stack pancakes together between wax paper or serve them up to hungry family members who are waiting for more. To fill, put filling choice in the down the middle of the pancake and roll it up like a cigar (picture 3).

Want to make your own maple syrup???

Maple Syrup

1 cup water

2 cups sugar

1/2 teaspoon Mapeline (maple extract)

Boil water in a small saucepan. Add sugar and stir until dissolved. Remove from heat and add the Mapeline. It will be thin, but it's so good. Use a small ladle or gravy boat to serve. My dad saves old store-bought syrup bottles and fills them with his syrup.

Mini German Pancakes

For some reason German pancakes have never been a big hit in my family.  I love them and just recently heard a friend saying she makes hers in her muffin pan.  I tried it and tada...they loved it!  I have been obsessed with putting orange grind in everything.  Santa always leaves oranges in our stockings and I figured we would have oranges and I could use the grinds in the pancakes.  It was sooo good, you have to try it!

Mini German Pancakes
1 cup milk
6 eggs
1 cup flour
1 tsp. vanilla
½ tsp. salt
1 tsp. orange grind
4 tsp. melted butter

Mix all ingredients except melted butter in a blender or electric mixer. Make sure there are no clumps left and slowly add the melted butter. Spray a muffin pan with pam and fill each muffin space half way. Cook at 400 degrees for 15 minutes!  I filled mine over half full because I was too lazy to make two batches and it took about 18 minutes.

Strawberry and cream cheese filled Crepes

I love crepes. I could eat them with nothing inside. I especially love crepes with strawberries and a cream cheese filling. Here is a recipe I have made a few times. It is more of a dessert but I will admit, I had these as a breakfast a few months ago!

Strawberry filled crepes with cream cheese filling

1 cup all purpose flour
2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

Place in a blender or mix with a whisk. To avoid lumps add all ingredients before adding the flour. I have an electric crepe maker (picture below) and I LOVE it. If you love to make crepes it is worth the $30. Amazon.com has them for sale and occasionally Target and Fred Meyer will have them in stock. If you do not have a crepe machine go to this website http://www.youtube.com/watch?v=C1DgmbMMOgA to get tips and pointers on how to cook a crepe. You can use his recipe for crepes if you wish. I can not taste the difference in any crepes I have had. It is not too hard although I get pretty annoyed when I rip mine. I do the same with omelets and now have an omelet maker :)

Filling:

Sliced strawberries
8 oz. cream cheese, softened

1/4 cup butter, softened

2 Tablespoons sugar

1 teaspoon vanilla

1 teaspoon grated lemon rind

Mix together in an electric mixer.

Place strawberries and cream cheese mixture inside a warm crepe and fold closed. You can also drizzle some chocolate on top. I have never tried it that way and thought of it after all the crepes were gone today!

Here is a picture of my reminder! This is what Brooklyn is wearing today. When I looked at her I remembered the challenge and thought I would cook some crepes while she napped!

Cranberry Nut Granola

I LOVE this stuff! I made a batch for Jeremiah's drive to Utah and another double batch for Carissa and Celeste's trek across to Washington. It makes for great snacking or even a quick breakfast on the go. The kids love it, too!


1/3 cup pumpkin seeds (you can find these and the sunflower seeds already shelled)
1/4 cup sunflower seeds
Nonstick cooking spray
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice (I used 100% cranberry juice, I couldn't find one labeled "unsweetened")
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats (not quick oats, I used them and it makes the granola a bit chewy as opposed to crunchy)
1/2 cup chopped roasted and salted almonds
1/4 teaspoon fine sea salt (I used normal salt)
1 cup dried cranberries (Craisins)

Preheat the oven to 350 degrees F.

Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.

Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

Coconut Oatmeal

This oatmeal is to DIE for! Even my husband begs for it and after I make it I can't help but snitch in it all day long and I can't wait for the next morning so I can finish off the leftovers! It really is that good!
I think you can substitute any kind of nuts but the walnuts really are delish. My husband hates walnuts in anything else but loves them in this!

Coconut oatmeal

3 1/2 cups milk
1/4 teaspoon salt
2 cups rolled oats
1/4 cup pure maple syrup
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup sweetened flaked coconut
1/3 cup chopped walnuts

1. Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.

Cranberry Orange Muffins

For the baby blessing, I had a breakfast theme. I had breakfast casseroles, bagles with cream cheese, fruit, and muffins! It was so fun to have all these different muffins to try (thanks for the idea Kristi!). My sister made these and they were a huge hit! She shared the recipe, so I'm passing it along!

• 1 cup dried cranberries
• 1/4 cup fresh orange juice
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
• 1 teaspoon grated orange zest
• 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
• 2 large eggs, at room temperature
• 1/2 cup milk

Preheat the oven to 375 degrees F.

Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.

Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Whole Wheat...

Speaking of food storage, I've been really into using my wheat lately and I remembered that my mom use to make puffed wheat in the crock pot over night and I loved it. I called her for the recipe and it was even easier than I thought! You can eat it plain for breakfast or use it in tons of recipes to make them even more healthy. For example, you can put a cup of it in your whole wheat bread, oatmeal cookies, muffins, pancakes, etc.
I am totally addicted to this stuff. I eat a bowlful every morning with milk and a little sugar. Then I usually add craisens, chopped bananas, peaches, strawberries of any other fruit I have on hand. But I even love it just plain! It may not sound very appetizing but you'll have to trust me on this one. Plus, it is very heart healthy and does wonders for your digestive system!!

Puffed Wheat

1 C. whole wheat (White or red)
2 c. water
1/2 tsp. salt

Put in crockpot on low for about 7 hours.
*Do not cook for much longer than this or it will dry out and burn!
The wheat will triple so you will end up with about 3 cups of puffed wheat