Little Bitty Bakes

Birthday Cake Granola

June 18, 2013 · 7 comments

What, you don’t make special batches of granola to celebrate a birthday?

…Well, if you don’t, I highly suggest you do so with the next soonest birthday you celebrate.

This recipe is a long time (~3 weeks) overdue. I whipped up this batch of granola a few weeks ago in anticipation of my birthday, but forgot to share the recipe here!

I’m a bit of a granolaholic, if you haven’t noticed: coconut almond granola, pb&j granola, nutella granola… just to name a few. So when I thought about what foods would make me most happy around my birthday, granola definitely topped the list. But is a granola that tastes like birthday cake, without any funky ingredients, even possible?

…looks like it is — and tastes so, too!

I kept things super simple, relying on coconut oil, honey, and vanilla extract to reach a flavor reminiscent of vanilla cake. If you don’t believe me, try it!

…oh, and sprinkles were obviously necessary. They always are!

Birthday Cake Granola

Vanilla birthday cake… in simple, healthy granola form.

Makes about 3 cups

Prep time: 10 minutes

Cook time: 40 minutes

2 cups rolled oats
2 tablespoons ground flax seed (optional)
3 tablespoons coconut oil
2 tablespoons honey
1 tablespoon vanilla extract
1 to 2 tablespoons rainbow sprinkles

Heat the oven to 300 degrees F. Line a baking pan with parchment paper or aluminum foil.

Mix the oats and ground flax seed in a mixing bowl.

Stir the coconut oil, honey, and vanilla extract in a separate bowl (if your coconut oil is solid, microwave it in 15 second increments until liquid, then stir with the honey and vanilla). Pour over the oats; stir until mixed well.

Spread into the baking pan. Bake about 40 minutes, stirring every 10 to 15 minutes, until granola is golden brown. Immediately scatter the sprinkles over the granola. Allow the granola to cool before storing.

This is an original recipe from www.littlebittybakes.com.

{ 7 comments }

Bakery Style Oatmeal Raisin Cookies

June 13, 2013 · 11 comments

As much as I love experimenting with random ingredients in recipes, sometimes it’s good to get back to basics. I think you might agree, since one of the most popular recipes here on LBBakes is my copycat recipe for Levain Bakery’s chocolate chip walnut cookies.

You just can’t beat a classic cookie, you know? And that’s why I decided earlier this week it was time to perfect the classic oatmeal raisin cookie. I pushed the greek yogurt and chocolate chips out of the way (but not too far out of the way ), and whipped up a batch of all butter, oatmeal laden, cinnamon spiced, and raisin speckled cookie dough.

These cookies are extra big — the size of the palm of my hand! — just like the kind you’d find at a bakery. And since the dough is chilled before baking, you get a soft, almost-gooey-but-not-too-much-so center. And since the cookies are so big, they have plenty of time to develop those nice crisp edges we all know and love while they’re in the oven. Crisp edges + soft inside = recipe for cookie success.

Another thing making these cookies a classic? The raisins. No, seriously! I decided to load up on the raisins in this cookie because, well, go big or go home.

Something you’ll love about this recipe: the entire dough comes together in one bowl. I know, trained bakers are probably cringing at the thought. But I find that if you mix the dry ingredients in a large bowl, make a well in the center, and mix the wet ingredients in the well (and then incorporate all), you get equally awesome results. And one less bowl to clean.

And since father’s day is fast approaching, these cookies would be perfect for the occasion. What dad doesn’t love at oatmeal raisin cookie? I know mine does, which is why I packaged up these cookies as soon as they cooled and sent them north to my dad! (hopefully you’re not reading this yet). Happy Father’s Day, pops!

Bakery Style Oatmeal Raisin Cookies

Classic oatmeal raisin cookies just like you’d find at a bakery. For added texture, try stirring in chopped walnuts.

Makes 1 1/2 dozen cookies

Prep time: 15 minutes

Cook time: 25 minutes

4 cups quick cooking oats
1 1/3 cups white whole wheat or all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon cornstarch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons milk (any kind)
2 1/2 cups raisins

In a large mixing bowl, stir the oats, flour, cinnamon, nutmeg, baking soda, cornstarch, and salt. Make a well in the center of the bowl. Add the butter, sugars, eggs, vanilla and milk; mix the wet ingredients until blended well. Stir the wet ingredients into the dry ingredients, incorporating all ingredients in one bowl. Stir in the raisins.

Line two cookie sheets with parchment paper. Use a large cookie scoop or ice cream scoop to form the dough into balls; set each on the cookie sheets, at least 2 1/2 inches apart. Place the cookie sheets in the refrigerator to chill at least 2 hours.

Heat the oven to 375 degrees F; remove the cookies from the refrigerator.

Bake at 375 degrees 15 minutes. After 15 minutes, remove the cookies from the oven and press on them gently to flatten slightly (aim for a cookie about 1-inch thick). Lower the heat to 350 degrees F and continue baking 10 minutes, or until the edges are golden brown. Allow the cookies to cool completely on the cookie sheets (the cookies may still seem “doughy” in the middle, but they will set once you remove them from the oven).

This is an original recipe from www.littlebittybakes.com.

{ 11 comments }

Bacon Wrapped Dates with Mustard-Greek Yogurt Filling

June 10, 2013 · 12 comments

Hello, Happy Monday! I hope your week is off to a good start.

I have a special sweet and savory recipe for you today. A few weeks ago, Barhyte Specialty Foods offered me the opportunity to try some of their new mustards in conjunction with a recipe contest. Recipe contest? I do love a good competition! The requirements for the contest were to use one of Barhyte’s new mustards, and for the recipe to be an appetizer…. that also incorporated bacon. Bacon and mustard? Sure, why not!

So, with appetizer + mustard + bacon requirements in mind, I got to thinking… and that’s when I decided to involve dates. I’ve tried bacon wrapped dates before as an appetizer, but they were filled with cream cheese, which I don’t really love. But what I do love is greek yogurt; a mustard and greek yogurt filling, perhaps?

Mmm, it was a very good idea! The tangy, bold flavor of the mustard+greek yogurt filling perfectly complements the sweet, caramel-like flavor of a cooked date, and well, I’m fairly certain bacon can do no harm in any situation.

If you can’t find the particular mustard called for in the recipe below, you can order it online (or, if all else fails, just use your favorite easily accessible mustard).

Feel free to use your favorite type of bacon in this recipe. I’d normally use turkey bacon, but on this particular day I was feelin’ the real stuff and went with center cut bacon. But any kind will do the trick (you just might need to adjust the cooking time).

This recipe can be scaled up or down easily depending on the group you are cooking for. Below, I’ve written the recipe for 16, but you can certainly make more or less.

Bacon Wrapped Dates with Mustard-Greek Yogurt Filling

Sweet medjool dates filled with a creamy garlic mustard and greek yogurt filling and wrapped with bacon for a sweet and savory appetizer.

Makes 16

Prep time: 10 minutes

Cook time: 10 minutes

16 pitted medjool dates
8 slices center cut bacon (or turkey bacon, veggie bacon, etc.)
1 1/2 tablespoons Saucy Mama creamy garlic mustard
1/2 tablespoon honey
1 cup nonfat greek yogurt

Heat the oven to 450 degrees F.

In a small bowl, stir the mustard, honey, and greek yogurt until blended. Place the mixture in a plastic bag, then use scissors to cut a small opening in a corner of the bag. Pipe the filling into each of the pitted dates, filling each about 3/4 full.

Cut each bacon slice in half crosswise. Wrap a slice around each of the dates; secure with a toothpick. Set the dates on a baking pan. Bake 10 minutes or until the bacon is cooked, turning the dates half way through baking to ensure even cooking.

This is an original recipe from www.littlebittybakes.com.

{ 12 comments }

Pumpkin Greek Yogurt Scones

June 6, 2013 · 16 comments

It’s okay if I post a pumpkin recipe in June, right? We’re experiencing some dark, dreary weather here in Florida today thanks to a tropical storm in the area, so I’m feeling a bit fall-ish… If you’re a pumpkin-only-in-the-fall purist, feel free to come back to this recipe in September. But if I know you real pumpkin fans out there, I know you’ll welcome a pumpkin treat any time of year!

I actually made these scones when I was in New York last month, right after I made strawberry banana scones. I guess I was on a scone kick! Seriously, scones are underrated. They’re so easy to make and make such a great breakfast, whether you’re relaxing at home with a cup of coffee or on the go.

Thanks to the pumpkin and a good helping of greek yogurt, these scones are soft and fluffy, and anything but dry. I went with plain greek yogurt, but you could also use vanilla, honey, or even the apple-cinnamon and pear flavors (Chobani, obv). Using both pumpkin and greek yogurt also cuts down on the amount of butter used in the recipe, which means you have my permission to enjoy these guilt-free.

I sweetened these scones with honey instead of sugar, and then loaded up on the spices — cinnamon, nutmeg, and cloves! I’m convinced the key to making the ultimate comforting, pumpkin treats is all in the spices.

Another thing making these pumpkin scones terrific? Two words: cinnamon chips. I’ve never met a recipe I didn’t like when cinnamon chips were involved! They are magical, I think. I know some of you have a hard time finding them — Hershey’s makes them; I can almost always find them at Target.

Give these a try! I promise you will enjoy them, no matter what time of year.

Pumpkin Greek Yogurt Scones

Soft, fluffy pumpkin scones made with greek yogurt. Cinnamon chips give the scones extra sweetness; for added texture, mix in dried fruit or nuts.

Makes 6 to 8 large scones or 12 to 16 small scones

Prep time: 20 minutes

Cook time: 30 minutes

1 cup canned pumpkin
2 tablespoons milk (any kind; I used unsweetened vanilla almond milk)
1/2 cup nonfat plain greek yogurt
1/4 cup honey
1 3/4 cups all-purpose flour
3/4 cup quick cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 tablespoons unsalted butter (cold), cut into small pieces
1/2 cup cinnamon chips (or any other chip, or chopped nuts)

In a small mixing bowl, stir the pumpkin, milk, yogurt, and honey until mixed well. Set aside.

In a large mixing bowl, stir the flour, oats, baking powder, salt, cinnamon, nutmeg, and cloves. Cut in the butter with a fork, until the mixture is crumbly. Add the cinnamon chips. Stir in the wet ingredients, mixing until just blended (do not overmix!).

Line a large cookie sheet with parchment paper. Turn the dough onto the cookie sheet lined with parchment paper. For large scones, form the dough into one disk, about 1 to 1.5 inch thick. For small scones, form the dough into two separate disks, each about 1 inch thick. m the dough into a disk, about 1 inch thick. Chill in the freezer 10 to 20 minutes.

Meanwhile, heat the oven to 400 degrees F. Remove the dough from the freezer after it has chilled. Slice the dough into 6 to 8 equal slices (depending on size preference). Separate the slices a bit, as they will expand while they bake. Bake large scones 25 to 30 minutes, small scones 15 to 20 minutes, or until the edges are golden brown. Allow the scones to cool slightly before serving.

This is an original recipe from www.littlebittybakes.com.

{ 16 comments }

3 Ingredient Granola Bars

June 3, 2013

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Lemon Feta Potato Salad

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May 20, 2013

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Chocolate Chip Cookies

May 16, 2013

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Happy Chocolate Chip Day!

May 15, 2013

Did you know May 15th is National Chocolate Chip Day? Sometimes I think we have a few too many “food days” but if there is a day I’m okay with keeping, it’s a day to celebrate the chocolate chip (side note: I think we still need a greek yogurt day, I should work on that). [...]

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