Berry French Toast Bake

This post may contain affiliate links. Please see my Disclosure statement for more details.

Well, hello! It’s been approximately eight million years since I posted a recipe. This possibly has to do with the insanity of having four children and the added bonus that right before I had Hannah in October, my real camera decided to stop working.

(I’m pretty sure it has sand in the lens and won’t retract … but it would probably cost more to fix than to replace it. Argh.)

My husband keeps telling me my iPhone will take pictures that are just as good. I don’t really think so, but they’re good enough for me, for now.

This is one of the recipes I’ve probably made the most over the last six or seven years. It’s my go-to when I want to take a meal to someone; I find that when there’s a meal train, people usually bring chicken casseroles or pasta. And that is fine and AWESOME, but I think breakfast for dinner mixes it up a little.

This Berry French Toast recipe comes from Cooking During Stolen Moments, which was one of my VERY favorite food blogs ever. Almost everything I ever made from there was a hit. Unfortunately, the site is not accessible any more. I am so glad I had this one written down in my recipe book so I didn’t lose the recipe! I’ve only adapted it slightly – mostly I just skimp on the berries because I like a lot of chewy, eggy bread. It’s delicious with fresh berries of any kind, but you could also use frozen ones – or peaches!

Serve with a side of bacon or sausage for a delicious meal any time of day.

Berry French Toast Bake

Yield: about 8 servings

Berry French Toast Bake

Delicious berry-enhanced French toast casserole is taken over the top with a brown sugar drizzle.

Ingredients

  • 1 loaf French or Italian bread
  • 2 to 3 c. berries
  • 6 eggs
  • 1 1/2 c. milk
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 oz. cream cheese, cut into cubes
  • 4 T butter
  • 1 c. light brown sugar
  • 1/2 tsp. cinnamon

Instructions

Start with day-old bread, or cut bread into large cubes a few hours before you want to start making this and let them sit out to get slightly stale. Slice strawberries into quarters. Blueberries, raspberries, and blackberries can be left whole.

Place a layer of bread cubes in a 9x13-inch baking dish. Add most of the berries, reserving about 1/2 cup. Top with the rest of the bread cubes.

Whisk together eggs, milk, vanilla, and almond extract. Pour evenly over the bread. Top with remaining berries, then dot with cream cheese pieces. Refrigerate at least 6 hours or overnight.

Preheat oven to 375F. In a small saucepan, melt the butter over medium heat. Add brown sugar and whisk together until the sugar begins to melt and the mixture is smooth, about 4-5 minutes. Remove from heat and stir in cinnamon. Drizzle sugar topping over the casserole. Bake for about 40-45 minutes, covered, until egg is set.

Let sit for a few minutes before cutting and serving.

Notes

To make dairy-free, use almond milk instead of dairy milk and leave out the cream cheese. If you are taking to a new mom who is breastfeeding, you might ask if she is avoiding dairy. (I usually am.)

http://www.jessieweaver.net/2017/06/berry-french-toast-bake/

What’s your favorite breakfast for dinner?

 

Chocolate Peppermint Crinkle Cookies PLUS a Giveaway for #Choctoberfest

This post may contain affiliate links. Please see my Disclosure statement for more details.

Choctoberfest-2015-1

Guess what today is? It’s October 5 … and that marks the beginning of #Choctoberfest! I have never participated in something like this before, but I thought it would push me to share a few recipes. It has been super fun to prepare for, and I am excited to peruse all the CHOCOLATE. I will probably gain 10 pounds just looking at my computer screen.

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist: The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

Now, onto this first yummylicious chocolate recipe. {BTW, I received a case of Imperial Sugar to bake with for #Choctoberfest. How fun is that? Much more fun than my husband thought it was to lug 40 pounds of sugar from our mail room down to our apartment.}

Chocolate Peppermint Crinkle Cookies

These cookies are looking ahead to the holidays. I love to try out new cookie recipes around Christmas, and crinkle cookies have become some of my favorites. I will whip out the from-a-box-mix red velvet crinkles when I need something simple, but these chocolate-peppermint ones are great for a special dinner or cookie swap. Yes, they are slightly more time-intensive, but well worth the effort. When I made this batch, I played around with it a little. I got the highest compliment from my husband’s department chair, who said she was going to put these in her Christmas baking repertoire!

I made them a little more “Jessie” just by switching out corn syrup for honey and canola oil for coconut oil. Not that it makes them healthy – but I just prefer to use those more natural ingredients when possible. Plus they are what I always have on hand. You can substitute equal amounts of those original ingredients if you want.

Imperial Sugar #Choctoberfest

As I baked, I loved wondering if my grandmothers or great-grandmothers used Imperial Sugar, too, since it’s been around so long. My research says probably not, because they were in Ohio and not the Southeast … but who knows? Given that I also took my (wonderful, wonderful) measuring cups from my Grandma’s kitchen, I felt very connected to her as I was cookie-making!

Chocolate Peppermint Crinkle Cookies

Enjoy! Let me know if you make these.

Chocolate Peppermint Crinkle Cookies

Yield: about 3 dozen

Chocolate Peppermint Crinkle Cookies

These little tastes of Christmas are adapted from Bakers Royale.

Ingredients

  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 oz. semi-sweet chocolate chips or chopped chocolate
  • 2 1/2 c. Imperial granulated sugar
  • 1/4 c. coconut oil
  • 3 T unsalted butter, melted and cooled slightly
  • 2 T honey
  • 2 eggs
  • 1 egg yolk
  • 2 tsp. vanilla
  • 1 1/2 tsp. of peppermint extract or 8-10 drops of peppermint essential oil
  • 1 c. powdered sugar and 1/4 cup granulated Imperial sugar, for rolling

Instructions

Melt butter in the microwave and set aside to cool. Melt chocolate for 1 minute in microwave, then an additional 30 seconds, stirring each time. It should be able to be stirred smooth, but if not, another 30 seconds should do it.

In a medium bowl, whisk together flour, baking powder, and salt.

With an electric mixer, beat together sugar, oil, butter, and honey until smooth. Beat in eggs, egg yolk, vanilla, and peppermint extract or oil. On low speed, add the melted chocolate and mix until combined. Add flour mixture and mix on low until incorporated.

Cover with plastic wrap and refrigerate for 3-4 hours or overnight.

When ready to bake, preheat oven to 325 or 350 (see baking note below). Line baking sheets with parchment paper or silicone mats. Form the dough into golf-ball sized balls. Roll each ball in granulated sugar, then the powdered sugar. Place balls on cookie sheet and press down slightly just so they don't roll around on the sheet.

Baking: I baked these two ways - for 12 minutes at 325, which gave an almost fudge-like cookie (but it has to cool entirely on the cookie sheet, because they will just melt over a cooling rack) and then at 350 for 15 minutes, which gives you a firmer, crispier cookie. Cookies will deflate when you remove them from the oven, giving them the crinkle texture.

http://www.jessieweaver.net/2015/10/chocolate-peppermint-crinkle-cookies-plus-a-giveaway-for-choctoberfest/

 Loading InLinkz ...

Gluten-Free Lemon Cake Donuts {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.

Gluten-Free Lemon Cake Donuts

Welcome to this month’s installment of the Secret Recipe Club! It’s always one of my favorite posts of the month. I love perusing a new blog and scouring their recipe index.

This month my assigned blog was Fit Mama Real Food. While I’m not so good at the fitness part of her title (I try!), I definitely subscribe to a real-food philosophy as much as I can with three wee ones, so I really enjoyed reading through some of Heather’s posts. Heather is has two toddlers and another baby on the way – they will all be less than 4 years apart! Well … mine are not QUITE that close together but almost. So Heather, you are in for a wild ride, but it’s super fun. I like having my kids close together in age (even if maybe it wasn’t exactly on purpose with #3). They have a great time together and play so well. My best wishes to you!

Heather is also a fitness instructor, knitter, and crafter in Vancouver. (I was a little jealous of pictures of her kids wearing sweatshirts in August!) She shares many delicious recipes, and I have my eye on Banana Custard Oats, Curried Grain Salad, and Coconut Chicken Curry to make soon. But I decided on Blackberry-Lemon Cake Donuts with Lemon Glaze to try to re-create.

Lemon Cake Donuts

I made a few changes just to use what I had in the house already since I’m trying to not waste food I have around! I just omitted the berries, although I bet they would be incredibly delicious and add some moisture, too! I did add in lemon extract, because I had just picked some up at ALDI and I wanted them to have a big lemon punch. I also doubled the recipe, because making six donuts when there are five people in your family is never a good idea. The recipe said it would make 6, but doubled I made 18, so maybe my donut pan is just smaller? I have a Wilton one. Oh, and I didn’t have any actual lemons, so no lemon zest. We added some yellow sugar to the tops instead for decoration.

Anyway, these donuts were delicious. I don’t think my husband even guessed they are gluten-free! The grain mixture does replicate a cake donut very well, and I love that my kids are getting the nutrition of coconut flour and oats in their donuts! They were a big hit all-around. I’ll have to make Heather’s Carrot Cake Donuts next!

Gluten-Free Lemon Cake Donuts with Lemon Glaze

Yield: 12-18 baked donuts

Gluten-Free Lemon Cake Donuts with Lemon Glaze

No one will know these donuts are gluten-free! The flour blend makes a delicious cake-type donut that is still moist and tasty. Adapted from Fit Mama Real Food.

Ingredients

  • 1 c. oat flour (grind oats in blender or food processor)
  • 1 c. brown rice flour
  • 6 T coconut flour
  • 2/3 c. sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 4 eggs
  • 6 T unsweetened applesauce
  • 3/4 c. milk
  • 6 T grapeseed or other unflavored oil
  • 2 tsp. vanilla
  • 1/4 c. lemon juice
  • 1 tsp. lemon extract
  • Lemon Glaze
  • 6 T powdered sugar
  • 2 T lemon juice
  • 2 T milk
  • lemon zest, yellow sugar, or other topping (optional)

Instructions

Preheat oven to 350F and grease donut pan well.

In a large mixing bowl, whisk together oat flour, brown rice flour, coconut flour, sugar, salt, and baking powder. In another bowl or large measuring cup, whisk together eggs, applesauce, milk, oil, and vanilla.

Pour wet ingredients into dry and mix until just incorporated. Stir in lemon juice and lemon extract.

Fill donut cavities three-fourths full, then bake 14-16 minutes, until set and a toothpick comes out mostly clean. (Do not overbake. Tops should spring back when touched.)

Let donuts cool in the pan 5 minutes before removing them to a cooling rack.

To make the glaze, whisk together powdered sugar, lemon juice, and milk. If you want a thicker icing, add more powdered sugar. Dip one side of the donuts in the glaze, then sprinkle with any desired toppings.

http://www.jessieweaver.net/2015/09/gluten-free-lemon-cake-donuts/

Asparagus and Goat Cheese Frittata

This post may contain affiliate links. Please see my Disclosure statement for more details.

Asparagus and goat cheese frittata

I’ve been working on an article this past week about farm-fresh foods that will run in a magazine in April. It can be hard to think about spring vegetables when it’s September, but I took an inspirational trip around Fresh Market.

Which is always problematic for me.

Fresh Market always smells like cinnamon, at least around the fall, and I am pretty sure they put some chemicals in that scent that make you want to spend all your money there. Unfortunately, it’s right by my gym, so when I am leaving the gym and starving I think, “Hmmm … I could just stop by Fresh Market and grab a $9 sandwich!”

Anyway, I get paid for these articles so I figured it was OK to spend money on good produce with which to experiment. I got a little happy, though, and came home with every spring-type thing I could find: asparagus, beets, leeks, strawberries, broccoli, and radishes. For three recipes.

This asparagus recipe is one I decided was a little too upscale in taste for a magazine aimed at parents. I really don’t know what I was thinking, other than I wanted to use asparagus and was hungry. If your kids will eat asparagus and goat cheese, more power to you! When I was chatting about this on Facebook, one of my friends said his kids thought it looked “hairy” with the dill. Ha! Oh, children. Maybe some day.

So while this recipe is delicious, I am 100% positive my children wouldn’t touch it with a 10-foot pole. Sigh. Oh well, all the more for me.

(I am certain this would also be delicious as a quiche, and that was my original intent, but then I got lazy. A quiche will need to bake longer, though, usually 45-60 minutes at 350 in my experience.)

Asparagus and Goat Cheese Frittata

Yield: 6-8 slices

Asparagus and Goat Cheese Frittata

Ingredients

  • 1 bunch fresh asparagus
  • 1 T butter or bacon grease
  • salt and pepper, plus ½ teaspoon salt and ¼ teaspoon pepper
  • 5 eggs
  • ¾ c. whole milk or half-and-half
  • ¼ tsp. dried dill or 1 tsp. fresh dill, chopped
  • ½ c. goat cheese crumbles

Instructions

Preheat oven to 400F. Snap asparagus ends off. Cut asparagus into 2-inch pieces.

In a 12-inch, ovenproof skillet, melt butter or bacon grease over medium heat. Add asparagus pieces, sprinkle with salt and pepper, and saute 5-7 minutes, until crisp-tender. Remove from heat.

In a mixing bowl, whisk together eggs, milk, dill, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle goat cheese crumbles over the asparagus, then pour egg mixture over it all.

Bake 20 minutes, until eggs are set. Let cool slightly before cutting into slices.

**If you use a smaller skillet, your frittata will be fluffier, but it may need to cook a little longer.

http://www.jessieweaver.net/2015/09/asparagus-and-goat-cheese-frittata/

Peach Pie Coffee Cake with Maple Buttercream

This post may contain affiliate links. Please see my Disclosure statement for more details.

Peach Pie Coffee Cake

I’m determined to make it through a bunch of the recipes I’ve Pinned this year. I have a mere 5,400+ Pins … and most of them are probably recipes. Because mostly I use Pinterest for its original intent: to have a visual bookmarking system.

Since I have a dorm full of high school boys waiting to be fed, I should have no problem finding someone to feed these recipes, right? Every Wednesday, Mr. V has a small group of boys (6), and then Thursday nights I aim to feed the whole dorm with a larger recipe (usually dessert).

I’m not sure if this coffee cake was a hit with the boys – I haven’t checked with Mr. V – because his small group is largely students from China and Hong Kong. The Chinese are not like Americans when it comes to sweets, I’ve found. But really, I don’t care. Because it’s AMAZING and I am so glad to have unearthed this recipe.

The original recipe is actually for an Apple Pie Coffee Cake with Brown Butter Maple Glaze. I fully intended to follow the recipe. But then I decided it is still summer, I’m not done with peaches yet. Plus I don’t even like cooked apples, so peach filling was much more appetizing for me. (Although I make lots of things with cooked apples, because I know most people love them. Like Caramel Apple Bundt Cake and Upside Down Mini Apple Cakes.)

I also simplified the streusel and the frosting a little bit. And to be honest, I think I would like this even more without the frosting. I find buttercream to be too sweet for me – I prefer cream cheese frostings if any. But, sadly, the cake is not real pretty without it. Maybe if there was streusel on the top, too, it would help that? I may give that a try next time.

Peach Pie Coffee Cake

There is nothing really virtuous about this to make it breakfasty; the cake simply feels more like a coffee cake because it is dense, fruity, and has streusel. So tell yourself it’s breakfast, or be honest and serve it up for dessert.

(I had some for breakfast this morning. I won’t tell.)

Peach Pie Coffee Cake with Maple Buttercream

Peach Pie Coffee Cake with Maple Buttercream

Adapted from Beyond Frosting.

Ingredients

    Peach Pie Filling
  • 4 ripe peaches, peeled and sliced thinly
  • 1 tsp. cinnamon
  • 2 T brown sugar
  • 2 T all-purpose flour
  • Cake
  • 1 c. butter, softened
  • 2 c. minus 2 T granulated sugar
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. sour cream
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • Peach Pie Filling
  • Streusel
  • 1/2 c. almond meal
  • 1/2 c. brown sugar
  • 1 tsp cinnamon
  • 2 T grapeseed oil or melted coconut oil or melted butter
  • Maple Buttercream Frosting
  • 4 T butter, melted
  • 2 c. powdered sugar
  • 1 tsp. cinnamon
  • 2 T maple syrup
  • 2 T milk

Instructions

For the Filling

In a large saucepan, combines peaches, cinnamon, brown sugar, and flour. Cook over medium heat 10-15 minutes, until it melds together and the peaches are very soft. Try not to eat all the filling. Set aside to cool.

For the Cake

Preheat oven to 350. Grease a bundt pan well.

With a mixer, cream butter and sugars together. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix well. Sprinkle salt and baking powder over the batter, then turn mixer on low. Add flour 1/2 cup at a time until batter is uniform.

By hand, fold in the peach pie filling.

Make the Streusel

In a bowl, mix almond meal, brown sugar, and cinnamon together with a fork. Drizzle oil or butter over the top, and then stir until clumpy and oil is mixed throughout.

Back to the Cake!

Pour half the batter into the greased bundt pan. Sprinkle two-thirds of the streusel mixture on top of the batter. Spoon remaining batter on top, then sprinkle with the remainder of the streusel.

Bake 50-55 minutes, until a tester comes out clean. Cool in pan for 20 minutes, then turn over onto a plate, patting on the sides to release the cake. Cool before frosting.

Frosting

Melt butter in a big bowl, then add powdered sugar and cinnamon and stir. Add maple syrup and 1 T milk. Add more milk if needed to reach a good consistency. If you want a runnier frosting, cut down sugar to 1 1/2 cups. For a more spreadable rather than pourable frosting, add more powdered sugar.

Pour frosting over cake and let set.

http://www.jessieweaver.net/2015/08/peach-pie-coffee-cake-with-maple-buttercream/

Seriously, y’all. This was amazing. Try it!

How do you use up ripe peaches?

Crunchy Granola Breakfast Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

Granola Breakfast Cookies

These crispy cookies are chock-full of healthy ingredients. A drizzle of white chocolate might help you fool your kids into thinking they’re not.

I’ve been working on stocking my freezer for the school year lately. For lunches, I’ve made Pizza Sauce, Pizza Rolls, and Pizza Balls from Weelicious Lunches; some easy baked chicken nuggets; PBJ Smoothies frozen in silicone pop molds; and a couple muffin recipes that will work for breakfast, lunch, or snacks. For breakfasts, I’ve also thrown in a few waffles and extra pancakes as well as both baked and unbaked muffins!

I listed these cookies on a post I did two years ago at ParentLife: 25 Make-Ahead Breakfasts for Back-to-School. But I had never actually tried them. So today, tucked inside due to the pouring rain, I decided it was time.

The original recipe calls for mashed banana instead of eggs. I didn’t have any that were ripe enough, so I just used eggs as a binder. I added some coconut sugar for a little sweetness. I’ll admit that these still are not very sweet. I like the almost bitter taste from the allspice mixed with the sweet bite of dried fruit. But I drizzled a little white chocolate over most of them to help my kids enjoy them. They are used to pretty sweet baked goods (and yes, often prepackaged granola bars), but if yours will eat straight oatmeal or don’t have much sugar, you can leave off the topping.

I am super happy with how these turned out, and I will be enjoying them for breakfast along with my kids on these busy back-to-school mornings.

Note: These are gluten-free as written. Use gluten-free oats if necessary. For a nut free cookie, simply substitute some type of flour for almond meal.

Crunchy Granola Breakfast Cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: about 18 2-inch cookies

Crunchy Granola Breakfast Cookies

These crunchy, granola-bar like cookies are simple to make and easily customizable. Add finely chopped nuts, mini chocolate chips, or whatever else suits your fancy. You can substitute 3 mashed bananas for the eggs or applesauce for the oil if desired.

Source: Blueberry Girl

Ingredients

  • 1 1/2 c. old-fashioned rolled oats
  • 1 c. unsweetened coconut flakes
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 to 1/2 c. coconut sugar or brown sugar
  • 1/4 c. almond meal or flour
  • 1 c. dried fruit of choice, chopped if needed (I used dried blueberries and raisins)
  • 2 eggs
  • 1/4 c. grapeseed or melted coconut oil
  • 1 tsp. vanilla
  • 1 oz. chocolate of choice (white, dark, milk, whatever) (optional)

Instructions

Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.

In a bowl, whisk together oats, coconut, salt, cinnamon, allspice, sugar, and almond meal until combined. Add dried fruit and stir, making sure fruit does not clump together.

In a small bowl, mix together eggs, oil, and vanilla. Add to dry ingredients and stir until moistened throughout.

Here is the method I used to bake these. You can also use a cookie scoop and press down until firmly packed, or roll balls with your hands.

Using a round-ish cookie cutter, scoop about 1 1/2 Tablespoons of dough onto your pan. Press down until the dough is packed together, then lift the cookie cutter off.

Bake for 18-20 minutes, until edges are browned. Cool on racks.

If desired, melt chocolate in microwave for about 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Drizzle over cookies or spread the tops with the melted chocolate. Let cool and harden before serving.

http://www.jessieweaver.net/2015/08/crunchy-granola-breakfast-cookies/

What’s your favorite breakfast recipe to freeze?