Giant Brown Butter Granola Breakfast Cookies

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Don’t you love happy accidents in the kitchen?

I put two sticks of butter in a saucepan the other night to melt for Heavenly Homemaker’s Giant Breakfast Cookies. Then I got involved in putting a child to bed and when I came back, the top of the butter was slightly crystallized. And it smelled PHENOMENAL.

I’ve seen recipes made with brown butter, of course, but I never “got it” until the fragrance of that butter was wafting through my galley kitchen. I knew it was going to make the cookies awesome.

So I started assembling just to discover that not only did I have some very brown butter, I also had no oats. None. Nada.

Not one to be discouraged, I came up with this crazy concoction of granola, more flour, and oat bran to replace the oats. It worked. I love the extra pizzazz the granola adds to these, but you can replace it with old-fashioned oats if you’d like.

Giant Brown Butter Granola Breakfast Cookies

Yield: about 21 cookies

Browning the butter is worth the time for a wonderful, developed flavor in these cookies. The whole wheat flour, oat bran, and oats will hold you over until lunchtime, and kids love having a cookie for breakfast!


  • 1 c. butter
  • 3/4 c. honey
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 3/4 c. buttermilk
  • 2 eggs
  • 3 c. whole wheat flour
  • 3/4 c. granola (Any kind; I make Crystal's Lazy Granola with raisins.)
  • 1/4 c. oat bran (optional)
  • 6 oz. chocolate chips (about 1 cup)


Preheat oven to 350 F.

Over low heat, melt butter in a saucepan until it is caramel color and smells nutty. This may take 15 minutes+.

In a large bowl, stir together butter, honey, buttermilk, salt, cinnamon, baking soda, vanilla, and buttermilk until well-combined. Add slightly beaten eggs.

Add flour, granola, and oat bran to mixture; stir well. Fold in chocolate chips.

Use an ice cream scoop or large cookie scoop to form cookies; place on greased baking sheets or ones lined with silpats or parchment paper.

Bake about 18 minutes. Let cool on trays 3-4 minutes, then remove to a wire rack to cool.

Should we take a vote on whether these qualify as breakfast food or not?

 Added to Sweet Tooth Friday at Alli-n-Son

Fluffy 100% Whole Wheat Bread: It Can Be Done!!

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A few weeks ago, I pulled a cookbook off my shelf, searching for a bread recipe. I’ve been baking up bread at least once a week to feed my kiddos and the bachelor who lives downstairs.

I love bread-baking, in case I haven’t mentioned that a time or twenty. I love the smell of the yeast, the ingredients learning to cling together. The rising dough. A soft, brown crust.

I’ve mostly been making white bread lately, with a cup or two of whole-wheat flour thrown in. Even though it makes me cringe, it’s just so much easier than fussing with whole-wheat bread. The whole-wheat recipe I’d fallen back on time and time again required soaking of grains, 10-20 minutes with my mixer, and a bread that tasted like honey to me. (I’m just not a huge fan of most honeys, and although I use it I don’t want the taste to be overwhelming.)

So anyway, I made a recipe for simple bread loaves from Food That Says Welcome, a great little paperback cookbook from Barbara Smith—Michael W. Smith’s mom! It was the puffiest, softest bread I’d ever made. I lovingly called it “pillow bread” and gave the recipe a big star. But … I wanted to make it a whole-wheat bread, since white flour has basically no nutritional value.

I’ve decided the key to this puffy bread is triple rising. Yep, you heard me. Yes, that adds additional time to bread-baking, which is already a lengthy process. But it’s totally worth it. And, as this recipe shows, it can even make 100% whole wheat bread soft and puffy. I’ve NEVER had a 100% whole wheat bread that wasn’t dense.

So, whole foodies, your problems are solved. Make this bread. Listen to the rave reviews. Smile because you know the secret. And if you’re feeling generous, share the recipe.

Fluffy 100% Whole Wheat Bread Loaves

Fluffy 100% Whole Wheat Bread Loaves


  • 5 tsp. or 2 packages active dry yeast
  • 2 1/2 c. warm water, divided
  • 1/4 c. honey
  • 1/4 c. sugar (I used sucanat)
  • 1/2 c. butter (1 stick)
  • 1 T salt
  • 6 c. white whole wheat flour (I like King Arthur White Whole Wheat)


This recipe can be made either in a stand mixer with dough hooks or mixed by hand. Because there is not a lot of kneading, it’s not too bad to do by hand.

Pour 1/2 cup warm water into a large mixing bowl. Sprinkle yeast over it. Let sit for 5-10 minutes.

Meanwhile, melt butter over low heat. Add honey and sugar and stir together. Let cool slightly – it’s OK if it’s warm, but not hot.

Add butter mixture, salt, and remaining 2 cups water to the yeast and water in the bowl and stir well to combine.

One cup at a time, add in flour and stir until it’s combined. When done, turn dough out onto a floured surface and knead just until all the flour is worked into the dough. [Or, use speed 2 on your mixer with dough hooks.]

Cover bowl with a towel and let rise until doubled, about 1 hour. Punch down dough and then let rise again, about another 45 minutes to an hour.

Separate dough into two equal balls. Press each ball into a rectangle with floured hands, roll up lengthwise, and then tuck ends under. Place loaves in greased loaf pans.

Cover pans and let rise again 30 minutes, until dough is to the top of the pans.

Bake at 350F for 25-30 minutes, until loaves are golden brown and sound a little hollow when you tap on them. Let loaves cool completely before slicing and serving.

Blueberry-Lemon Ricotta Muffins

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I hate buying something for one recipe and having a lot left over. I recently bought some ricotta cheese to make these turkey burgers, but they only need 1/2 a cup.  Ricotta is not something I use often, but it only comes in 2-cup containers. And thus, there was 1 1/2 cups of ricotta taking up room in my refrigerator.

Good-bye to the days of ingredient searches on AllRecipes; instead, I typed “blueberry ricotta” into Pinterest and decided to see what popped up.

I found this Blueberry Lime Ricotta Cake from Eat Good 4 Life. Doing my normal recipe dance, I swapped out lime for lemon since I didn’t have any limes and I love the taste of blueberry and lemon together. I also decided to make it into muffins so we could take them to friends.

Because the batter is so moist and the blueberries pop, you should probably use muffin papers to line your tins. Do as I say … not as I do.


Blueberry-Lemon Ricotta Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 14 muffins

Adapted from Eat Good 4 Life


  • 1 c. ricotta cheese
  • 3/4 c. sugar
  • 2 eggs
  • 1/4 c. milk
  • 2 T lemon juice
  • 1 1/2 cups flour (I used white whole wheat)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • about 1 c. fresh blueberries, tossed with 1 T flour


Mix together ricotta, sugar, eggs, milk, and lemon juice until well combined. Add in flour, baking powder, baking soda, and salt. Fold in blueberries.

Spoon batter into muffin tins lined with muffin papers. Bake at 350 for about 20 minutes, testing with a toothpick to determine if done. If your muffin tins are a little larger, you’ll probably need more time. Remove from tins and cool on a wire rack.

If you’re feeling especially decadent, I wouldn’t blame you if you topped them with some cream cheese frosting and called it a cupcake.

Linked to Mouthwatering Monday, Tasty Tuesday, Eat at Home Ingredient Spotlight: Whole Wheat Flour, Ingredient Spotlight: Citrus, Ingredient Spotlight: Blueberries, and Sweet Tooth Friday.

Chocolate Coconut Oat Bars

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

When I told you I was taking a monthlong break … I kind of forgot about a few things I had promised to do. Oops!

First, I was lucky enough to participate in the Secret Recipe Club at Amanda’s Cookin’ this month! It’s a fun swap where you are assigned a blogger and make a recipe from his or her site. Someone else will make a recipe from my site, too! But none of us know who’s been assigned to our site.

I made a recipe from Itzy’s Kitchen. Erica is eight months pregnant and still teaching fitness classes. So, yeah, we’re so much alike! (Ahem.) She seems like a sweet girl, though, and her recipes are healthful and good for those watching their waistlines.

I want to involve Libbie in cooking one day, so I decided to see what I could find on Itzy’s Kitchen. When I saw Chocolate Coconut Oat Granola Bars, I knew they would be perfect for cooking with a toddler. Why? One bowl. Lots of ingredients for Libbie to dump in. Plus, granola bars are pretty much her favorite food on the planet.


I made a few adaptations to the recipe to just use what I had on hand—which Erica recommended, anyway! Here’s what I did to the recipe.

Chocolate Coconut Oat Bars

Yield: about 14 bars

Serving Size: 1 bar

Chocolate Coconut Oat Bars

Adapted from Itzy's Kitchen


  • 1 1/2 c. oats
  • 1/2 c. unsweetened coconut
  • 3/4 c. all-purpose flour or whole wheat flour
  • 1/2 c. packed brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 c. raisins/craisins (I used a mixture)
  • 1/2 c. chocolate chips (I used chopped-up baking chocolate, because that’s what I had)
  • 1/2 c. coconut oil
  • 2 eggs


Preheat oven to 350 degrees. Mix together all dry ingredients well; then add in oil and eggs. Stir until combined.

Spray a baking dish with nonstick cooking spray or grease with butter. Press mixture into the bottom. Bake 20-25 minutes on 350 until firm.

Let cool completely in pan, then cut into bars. I used a brownie pan (11×7, I think) and it made 14 bars.

And hey, speaking of cooking with kids …

On Wednesday, I’m co-hosting a chat about cooking with your kids during summer over at the Motherhood. It’s called “Reddi” for Fun Summer, and we’ll chat about making cooking fun and educational for your kids, swap summer menu ideas, and brainstorm some yummy desserts.

Click on that link and join us for the chat Wednesday, June 15, at 1 p.m. Eastern time.

Added to Ingredient Spotlight: Oats.

The Motherhood chat is sponsored by ConAgra, and I will be compensated for my time.

Whole Wheat Orange-Banana Bread

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

November 2010

Three ripe bananas on the counter
Black as black can be
Falling out of their bags
And into the bowl
For this citrus delicacy

(Libbie calls banana peels their bags. Like, “LEAVE THE NANA IN THE BAG FOR ME!!” Followed by wailing if I don’t. Same goes for anything in a wrapper.)

Looking for something a little different and something I had the ingredients on hand for, I came across a recipe for Orange Banana-Nut Bread in the 2004 Cooking Light compilation cookbook. I made a few swaps and turned out a delectable, citrus-infused loaf of moist breakfast bread.

It’s a great dish to make for a Mother’s Day breakfast-in-bed or if company’s coming over. But it’s taking me great restraint not to call it “Orange You Glad I Didn’t Say Banana Bread.”


Whole Wheat Orange-Banana Bread


  • 2 c. whole wheat pastry or white whole wheat flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. brown sugar, packed
  • 1/2 c. white or turbinado sugar
  • 1/4 c. butter, melted (half a stick)
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 1 1/2 T grated orange rind (I found that one medium-sized orange yields about 1 T of grated rind)
  • 3 T fresh orange juice (about one medium orange, juiced)


Grease the inside of an 8.5?x4.5? loaf pan (probably your smaller one). Preheat oven to 350F.

Whisk together flour, baking soda, and salt in a medium bowl.

In a large bowl, stir together melted butter and sugars. Add eggs one at a time, stirring well after each addition. Add bananas, orange rind, and orange juice and mix until well combined.

Stir in dry ingredients just until everything is wet. Spoon into loaf pan.

Bake on middle rack 65 to 70 minutes or until a toothpick comes out clean. Let cool in pan, remove and slice to serve.

I only feel that this is missing some sort of sinful glaze. Any ideas? Chocolate? Powdered sugar spiked with orange liqueur? Tell me what you think!

Added to Food on Fridays at Designs By Gollum, Sweet Tooth Fridays at Alli-n-Son, Spotlight: Brown Sugar at Eat at Home Cooks, and Mouthwatering Mondays at A Southern Fairytale.

Stayed tuned … I’ll be back with a new “Why I” post tomorrow, so get yours ready


 Countdown to 2011 with Finding Joy in My Kitchen

Whole Wheat Banana Bread Muffins & A Breakfast Chat!

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

Do you have as much trouble with breakfast as I do?

Usually in the mornings I am trying to check my e-mail, nurse the baby, feed Libbie, get us all dressed, and maybe manage some coffee. (Reheated! No time to make fresh!) A lot of days it gets to be 10 a.m. and I haven’t actually eaten anything myself.

I was excited when The Motherhood asked me to help facilitate their chat on healthy breakfast options! I love breakfast food and I am interested in what everyone has to say. Maybe I’ll learn something about how to eat breakfast before it’s lunchtime. Here is their blurb on the chat:

Join Sarah Woodside, registered dietitian for Kellogg, and Liz Ward, registered dietitian, author and one of the Kellogg’s Breakfast Council members, to discuss the nutrients a good breakfast should provide, options for healthy breakfasts on the go, recent research findings on nutrition, and more.  Sarah and Liz will speak to us via live streaming video, while we chat and ask questions through a real-time, text-based conversation.

I’ve participated in several of the chats at The Motherhood and have found them to be a wealth of knowledge and a lot of fun conversation. (Check out the synopsis on “Creating an Efficient Kitchen”!) I hope you’ll join me this Wednesday, April 20, 2011 at 11 a.m. Eastern time to watch the video and chat.

Meanwhile, you can start working on healthy breakfasts with this recipe I’ve been tweaking. I’m still not convinced that it’s perfect, but this recipe for Banana Bread Muffins has been healthified and has the VW stamp of approval.


Whole Wheat Banana Bread Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-16 muffins

Whole Wheat Banana Bread Muffins


  • 2 ripe bananas
  • 1/3 c. coconut oil or melted butter
  • 1 egg
  • 1/4 c. honey
  • 1/2 c. brown sugar
  • 2 tsp. vanilla
  • 3/4 c. whole buttermilk
  • 2 c. whole wheat flour (preferably white whole wheat or whole wheat pastry flour)
  • 1 T baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T flaxseed meal
  • 12 walnut or pecan halves


Preheat oven to 375F. Grease 12 muffins cups or use paper liners.

Cream bananas, oil or butter, egg, honey, sugar, and vanilla with a mixer or a wooden spoon. Add buttermilk, then dry ingredients (all remaining except nuts). Stir until combined.

Spoon into muffin tins, filling about two-thirds full. Press a walnut or pecan half into the middle of each muffin.

Bake 20-23 minutes or until toothpick inserted in middle comes out clean.


These muffins are definitely not commercial-bakery-muffin-sugarfest. Using the ripest bananas will help contribute a good sweetness.

The Motherhood chat is sponsored by Kellogg’s, and I will be compensated for my time and efforts.