Carrot Cake Granola

I have a bit of an...oh, what's the word...

Obsession.

With carrot cake.

In a major way.

For the last month - at least - every time the words "carrot cake" appeared in a menu or a recipe title, my only reaction was "YESPLEASENOW."

I've been eating actual carrot cake and cupcakes every time I can get my hands on them.  In between, I've made carrot cake oatmeal, carrot cake pancakes, and I've bookmarked recipes for carrot cake muffins and waffles.

The chocoholic has fallen and my inner rabbit has taken over!  It's madness, I tell you! 

But hey - at least the madness is delicious!

This granola is easily one of the best things I've made.  And eaten.  On multiple occasions.  With a spoon.
Sometimes just with my hands, though.  I'm not too picky.

It involves oats, brown sugar, spices, shredded carrots, raisins, and pecans all baked together in a way that makes your kitchen smell amazing and your stomach lose all impressions that it could be anything but hungry.  And another bonus: it makes a ton, and I mean a TON, of granola!  I still have two containers full of it, and that's after consuming most of a third!

Whether you've fallen prey to the same frosting-loving-bunny urges that I have, or you just happen to enjoy granola and happen to like making it too, please please please make this stuff!  Your wallet and your stomach will thank you.

Now read the recipe and get crackin'.
I've got granola to eat.

Carrot Cake Granola
Source: Chocolate and Carrots

Ingredients:
2-1/2 cups old fashioned oats
2-1/2 cups quick-cooking oats (I used all old-fashioned and it worked just fine)
2 cups puffed brown rice cereal
2 tbsp ground cinnamon
pinch of salt
1 cup natural unsweetened applesauce (I used homemade)
1/4 cup honey
1/4 cup molasses
1/2 cup light brown sugar
2 tbsp canola oil
2 tsp vanilla extract
1 cup grated carrots
2 cups chopped pecans
1 cup raisins

Directions:
Preheat the oven to 300˚F, with racks in the top and bottom third of the oven.  Line two baking sheets with parchment paper, foil, or silpat mats and set them aside.
In a large mixing bowl, combine the oats, puffed rice, cinnamon, and salt.  In a separate bowl, combine the applesauce, honey, molasses, brown sugar, oil, vanilla, and carrots (yes, almost all the rest of the ingredients).  Stir the wet mixture into the dry mixture, folding thoroughly to combine until all the oats and cereal are moistened.
Pour the granola onto the prepared baking sheets, spreading it out evenly across the surface and pushing it down with the back of a spatula to flatten it.  Place the baking sheets in the oven for 20 minutes - one on the top rack and one on the bottom.  While the granola is baking, chop the pecans.
Remove the granola from the oven and, using a large spatula, flip it over and break up any large clumps.  Add the nuts to the baking sheets and return them to the oven for another 20 minutes, rotating the sheets between the racks.
Stir the granola, breaking up any clumps that are too large for a spoon, and return it to the oven for another 20-30 minutes, or until dry and golden brown.  Let the granola cool completely on the baking sheets.  Stir in the raisins.  Store leftovers in an airtight container in a cool, dry cabinet.  Serve with yogurt, milk, soy milk, ice cream, or your fingers - enjoy!!

Coconut Basmati Rice Pudding

 Usually, when I decide to make a dessert, I go all-out.  Sugar, butter, eggs, chocolate, layers, filling, frosting, glaze... it's go big or go home!  My original plan for Valentine's Day was mini layer cakes à la Sprinkle Bakes (which I still want to attempt!), but once I found out that V-Day was out and a time-limited homemade anniversary dinner was in, the game plan had to change to something simpler.

Enter rice pudding.  Which just happens to be one of Jon's favorite desserts :)

I might be the world's biggest fan of brown basmati rice.  It's just so nutty and delicious, and it's got all those great health benefits since it's a whole grain!  Score.  It also makes a killer rice pudding.

Pre-cooked brown basmati rice gets a long bath in coconut milk, maple syrup, cinnamon, and vanilla.  When it comes out, its natural nuttiness combines with a smooth creaminess that essentially becomes heaven on a spoon.  And bonus?  If you have leftover rice in the fridge, you've got dessert in half an hour!

Additional bonus: this recipe, especially if served with dried fruit and nuts, is healthy and filling enough to serve as breakfast!  Pudding for breakfast for the win!!

But for dessert, if you really want to take it to the next level, layer it into a parfait with sweetened angel flake coconut and some mini chocolate chips while it's still warm.  Magic.

Coconut Basmati Rice Pudding
Source:  Kale and Cardamom

Ingredients:
2 cups cooked brown basmati rice
1 14-oz can coconut milk (I used lite)
1/8 tsp sea salt (if you did not use salt when cooking the rice)
1/4 tsp ground cinnamon
2 tbsp maple syrup
1/4 tsp pure vanilla extract
Toppings of choice (Suggested: shredded coconut, chocolate chips, chopped toasted nuts, and/or dried fruit)

Directions:
Combine rice and coconut milk in a medium saucepan and bring to a boil, stirring occasionally.  Lower the heat and add the salt (if using it), cinnamon, and maple syrup.  Allow the mixture to simmer, stirring it often, until it's thick, creamy, and pudding-like - about 20 minutes, give or take.  Remove from heat and stir in the vanilla - I suggest you use something high-quality if you have it, since the gorgeous flavor won't get cooked out :)  Serve immediately, or chill until cold, and eat with toppings of choice.  Enjoy!

Banana Nut Steel Cut Oats

This, ladies and gents, is by far my favorite winter morning breakfast.

Unless you include pancakes or waffles or french toast.  So by "favorite" I mean "the best possible thing I can afford to eat all the time."  Which this definitely is.

If you're an oatmeal fan, then chances are you've tried steel-cut oats.  If you're not an oatmeal fan, then by all means TRY STEEL CUT OATS!

Sorry.  Didn't mean to get scary on you for a second.  But seriously - if you hate regular rolled-oats oatmeal, these could change your mind.  The oats, instead of being steamed and rolled, are steamed and then cut into small pieces with a steel blade.  Hence steel-cut oats - oh hey!  As a result, they retain more of the oat husk and have even more of those great whole-grain properties.  For those of you who aren't health nuts and don't give a rat's patoot about health values, they maintain a chewy texture - no mush here!  More good news: most steel-cut oats, especially Irish oats, are gluten-free!  Just check whatever brand you find to make sure they are, if that's a concern.  They do take a bit longer to cook, but there's a quick version of steel-cut oats too.  Which is what I use.

I have several variations of my Friday morning oatmeal, and this one is definitely my favorite so far.  I cook the oats with a combination of water, vanilla soy or almond milk, and Stevia, and I add sliced bananas, crushed or chopped walnuts, a nice sprinkle of cinnamon, and just a touch of light brown sugar to finish.  They're creamy, wholesome, sweet, and chewy with highlights of rich banana and crunchy nut - exactly what I want to eat when I see snow out my window in the morning :)

Banana Nut Steel-Cut Oats
A Dancer Bakes original!
Serves 1

Ingredients:
3/4 cup water
1/4 cup quick-cooking steel-cut oats (such as McCann's)
1 packet stevia (I use Stevia in the Raw)
1/4 cup vanilla soy or almond milk, with more as needed or desired
1 medium to large banana at desired ripeness, sliced
1/4 cup walnut pieces
1/2 tsp cinnamon
1 tbsp light brown sugar

Directions:
On the stove:
Heat the water in a small (2-3 cup) saucepan over medium-high heat till it reaches a rolling boil.  Add the oats and stevia.  Allow to cook uncovered for 5-7 minutes, stirring often, until the water has been mostly absorbed by the oats and the oatmeal has thickened.  Stir in the soy or almond milk and continue to cook until the milk is absorbed and the oatmeal is creamy.  Add the cinnamon, walnuts, and banana slices, stirring well to incorporate.  If the oats are too thick for your taste, add more of the milk and cook until your desired texture is reached.  Allow to sit for 1 minute.  Pour the oats into a bowl, sprinkle with brown sugar, and serve.

In the microwave:
Pour the oats, stevia, and water into a deep, microwave-safe bowl.  Cook on high for 2.5-3 minutes, stir, and return to the microwave for another 1-2 minutes, checking and stirring frequently.  Remove from the microwave and stir in the almond or soy milk, followed by the cinnamon, walnuts, and banana slices.  Add more milk and return to the microwave if necessary until desired consistency is reached.  Allow to sit for 1 minute.  Sprinkle with brown sugar and serve.
Microwave note: if your microwave runs hot and tends to make things boil over, consider adding 1/4 cup raisins to the oats and water before cooking them.  The dried fruit will absorb some of the excess moisture, which will keep the oats from boiling over - just remember you'll probably need more milk than the recipe calls for later!  And the oatmeal's just as delicious with raisins in the mix :)

Gluten-Free Kahlua Almond Brownies

So I'm not really into the whole gluten-free-living thing.  I love bread and cake.  As in LOVE.  And anyone who has Celiac will tell you that the GF alternatives to the real thing are just...not the same.

That being said.

This recipe is now my go-to for brownies.

I baked up a pan of these for a gluten intolerant friend's birthday.  The first sign of success: the batter was un-freakin-believable.  They made the kitchen smell like chocolate heaven as they baked and cooled (the cooling part took WAY too long for me.  I'm impatient).  After cutting the brownies, I gave scraps to my roommates and I shared another scrap with Jon.

The roommates declared them the best things I've ever baked.  Jon made deeply satisfied yummy noises.

I declared them too dangerous to keep in the house - never have I been more grateful that something I baked was a birthday treat!

So of course, I baked another pan to photograph and blog.  Really, everything I do is for you.

These brownies are fudge with flour.  For real.  They are fall-apart tender and gooey all at once.  The Kahlua and sea salt add little surprise top notes to the deep dark chocolate base, with the almonds (or any nut really - I want to try hazelnuts as the original recipe suggested) adding a mild crunch.  They're so rich that a small square, enjoyed slowly, doesn't make you feel deprived at all.

That doesn't, of course, stop you from wanting to eat the.whole.pan.  All at once.

I think these could easily be made with regular all-purpose flour instead of almond or brown rice without sacrificing the awesomeness of the recipe, so if you don't want to spend the money on the fancy flours, don't - give them a try and tell me how it goes!  I still have the remains of a bag of brown rice flour on my shelf, so I'll be content with this one gluten free treat for a while :)

Gluten Free Kahlua Almond Brownies
Source: lightly adapted from She's Becoming Doughmesstic

Ingredients:
10 tbsp salted butter, melted
1 cup granulated sugar
2 tbsp brown sugar
3/4 cup high quality unsweetened cocoa powder
1/4 tsp sea salt
1 tbsp Kahlua
1 tbsp vanilla (preferably Mexican - it pairs beautifully with chocolate)
2 large eggs
1/2 cup almond or brown rice flour
1/2 cup chocolate chips (I used semisweet)
1/3 cup slivered almonds (or nut of choice - give hazelnuts a shot!)


Directions:
Preheat the oven to 325˚F (I had more success at 350˚).  Line an 8x8" pan with foil or parchment, leaving an overhang on two sides, and spray the lining well with nonstick spray.


Melt the butter in the microwave or in a saucepan on the stove. As the butter melts, mix the sugars, cocoa powder, sea salt, Kahlua, and vanilla together in the bowl of a mixer.  Add the hot melted butter immediately and mix well to combine.  Allow the mixture to cool for approximately 5 minutes - you don't want the eggs to cook when you add them!


After 5 minutes, add the eggs one at a time, beating well to combine after each addition.  Add the flour and beat the mixture vigorously for 2 minutes - the batter should be thick and fluffy.  Stir in the chocolate chips and almonds.


Pour the batter into the prepared pan and bake for 30-32 minutes - they'll still be a bit gooey, but they'll firm up as they cool.  Leave them in the pan on a rack to cool for about 30-60 minutes, then place in the refrigerator for another 30-60 minutes - this will facilitate cutting.  Lift the brownies out of the pan using the foil or parchment overhang, cut into squares, and enjoy!