Name: Easy Strawberry Rhubarb Crisp
Prep time: 5 min
Cook time: 2 min
Yield: one serving
Ingredients: 1/2 cup sliced or quartered strawberries; 1/2 cup cubed rhubarb (be sure not to use the leaves - these should be removed before you buy them); 1 tablespoon granulated sugar, maple syrup, or honey; 2 teaspoons quick-cooking tapioca; 1/4 cup granola

Easy Strawberry Rhubarb Crisp (in a mug)

May 23, 2016

? Easy strawberry rhubarb crisp is made in a mug. In the microwave. The whole process takes less than ten minutes. What’s not to love? ?

If you have been on the Internet for more than ten minutes in the last six months there’s a pretty significant chance that you have seen a mug cake somewhere. Mug cakes are exactly what they sound like: a single serving cake, mixed up in a mug, usually microwaved instead of baked in the oven. Personally, a single serving cake sounds like a wonderful (yet dangerous) concept. Gemma Stafford, who writes Bigger Bolder Baking, is forever posting mug cakes (and mug muffins, and mug doughnuts, and mug meals) on her blog and YouTube channel. I got a little obsessed. I even bought a book about mug cakes.

So anyway, it’s strawberry season (the end of strawberry season, sorry to be tardy to the party), and I make it a goal to post at least one strawberry recipe every may. This year the one I had on my list was strawberry-rhubarb slab pie. When I thought about making and rolling out all that pie dough, I felt faint and had to lie down. It’s the end of the school year, y’all. I have to plan accordingly.

I started thinking…what if I made a strawberry rhubarb pie in the microwave? I tried it, hacking a recipe for peach pie from the aforementioned book. It did.not.work. According to the book the pie crust should have turned brown. My pie crust turned doughy and, since it was covering most of the filling, the filling spilled all over the sides of the mug and got sticky pink goo all over my microwave. My second attempt was a little better – I decided to the the strawberry rhubarb crisp route and make a crisp topping with oats, butter, sugar, and flour. It was good not great. Back to the drawing board.

Then I realized…if I wanted a truly easy strawberry rhubarb crisp, I needed to think truly simple. As in short cuts. Why not sprinkle some granola on top instead of making a homemade crisp topping? Turns out, it was perfect. The strawberry rhubarb filling softened up the granola just a bit, giving it an authentic crisp topping texture. It took me less than ten minutes to make two of crisps.

Strawberry season is almost over, so what are you waiting for? Make this easy strawberry rhubarb crisp today!

This post contains affiliate links. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Mary

Yield: one serving

Easy Strawberry Rhubarb Crisp

5 minPrep Time:

2 minCook Time:

7 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1/2 cup sliced or quartered strawberries
1/2 cup cubed rhubarb (be sure not to use the leaves - these should be removed before you buy them)
1 tablespoon granulated sugar, maple syrup, or honey
2 teaspoons quick-cooking tapioca
1/4 cup granola

Instructions

In a large mug or small bowl (about 16 ounces is ideal), combine the strawberries, rhubarb, sweetener (I used maple syrup) and tapioca.
Place the mug in the microwave and cook for one minute. Stir and return to the microwave until thickened, about one more minute.
Allow the strawberry-rhubarb mixture to cool until warm or room temperature. Top with granola and serve.

https://chattavore.com/easy-strawberry-rhubarb-crisp/

Easy strawberry rhubarb crisp is made in a mug. In the microwave. The whole process takes less than ten minutes. What's not to love? | recipe from chattavore.com

Peanut Butter Banana Cookies with Banana Chips

February 29, 2016

Peanut butter banana cookies with banana (and peanut butter and chocolate) chips pack a lot of punch into a little package!

Chocolate chip cookies are pretty much the pinnacle of cookiedom in my world. Lemme tell you, I consider oatmeal raisin cookies a betrayal (though I will happily eat an oatmeal chocolate chip cookie). I’m sure you’ve heard that before, but you guys, I hate raisins. Iced sugar cookies and snickerdoodles are okay, and I won’t turn down a peanut butter cookie, but no cookie – no cookie – can stand up to a classic chocolate chip cookie. Or a brown butter chocolate chip cookie, whatevs.

I’m sure that’s because I grew up on my grandmother’s perfect Toll House cookies. For bake sales and Christmas she’d set up her green Sunbeam stand mixer and mix up tons of cookie dough, some plain, some with nuts, and some with mint chocolate chips (always my favorite). She’d portion them into teaspoon-sized scoops and roll them into perfect balls before baking. I remember her kitchen lined with wire cooling racks and waiting for that first perfect cookie.

I love baking cookies, and true to form, chocolate chip cookies are my favorite. Well, until I had the idea for peanut butter banana chip cookies. I was dreaming about peanut butter cookie dough with bananas mixed right into the batter, then banana chips chopped up and mixed in. Then I took it a step further and stirred in peanut butter chips and chocolate chips. Oh yes I did.

The first version of this didn’t have flour or eggs. I read somewhere that you could substitute one medium ripe banana for every egg called for in a baking recipe. The math seemed off to me, but I tried it. The math…the math was indeed off. While my five-ingredient cookies were fabulously delicious and made my house smell like a peanut butter forest, we had to scrape the batter off of the baking sheet with spoons in order to eat it. MAJOR FAIL..

For my next batch of peanut butter banana cookies, I dug around to find a basic recipe to start from. Gimme Some Oven gave me a perfect starting point. I stirred in peanut butter chips and chocolate chips then went to grab my banana chips and oops. Philip had finished off the jar. Oh well, that just meant I had to make them again.

And I totally did. This time with banana chips. I worried that the banana chips might get mushy, but while they didn’t really retain their crunch, there was no mush to be had. The banana chips added a wonderful hit of banana that you don’t really get from the banana mixed into the batter, which adds an incredible layer of moisture that definitely isn’t typical of a peanut butter cookie. Plus peanut butter AND chocolate chips. Yeah, these peanut butter banana cookies were a good idea. I think I’ll go have one right now!

What’s your favorite cookie? Comment below and let me know!

Find other recipes like this on the Weekend Potluck link-up on The Country Cook!

Yield: 30-35 cookies

Peanut Butter & Banana Chip Cookies

20 minPrep Time:

10 minCook Time:

30 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cornstarch or arrowroot flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup brown sugar, firmly packed
1/2 cup creamy peanut butter
1 medium ripe banana
1 large egg
1 cup chocolate chips
1 cup peanut butter chips
1 cup banana chips, chopped

Instructions

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Sil-Pats.
In a medium bowl, combine the flour, baking powder, cornstarch or arrowroot, salt, and baking soda.
Using an electric mixer, combine the butter and brown sugar on medium high until fluffy. Scrape down the sides of the bowl and add the peanut butter, banana (I don't bother mashing the banana - I just break it into small pieces and drop them into the mixing bowl), and egg and beat until well combined.
Turn the mixer off and add the flour mixture. Beat on low until it comes together into a batter. Add the chocolate, peanut butter, and banana chips and either beat in on low or stir in using a wooden spoon.
Use a tablespoon or a tablespoon-sized cookie scoop to portion the dough onto the baking sheets. You will get about 16 cookies per sheet. Bake for 8-10 minutes, rotating the pans halfway through baking. Cool the cookies on wire racks before serving.

Notes

This recipe is adapted from the website Gimme Some Oven .

https://chattavore.com/peanut-butter-banana-cookies/

Peanut butter banana chip cookies pack a lot of punch into a little package! | recipe from Chattavore.com

Apple Cinnamon French Toast Casserole

October 23, 2015

Apple cinnamon French toast casserole is an easy-to-prepare breakfast with lots of familiar “Fall” flavors! You can make it ahead so it’s great for guests.

I’ve been thinking about something lately: stuffed French toast. Specifically, apple cinnamon stuffed French toast. I was imagining diced apples cooked down with butter, cinnamon, and brown sugar, piled between slices of challah or brioche, dredged in eggy batter, fried on the stove top.
And then…then I thought better of it.

The problem with food like that, you guys, is flipping. It’s like when you make a grilled cheese with any filling other than the cheese. You flip it, you lose half the filling. Besides that, French toast has a tendency to evoke in me those food tantrummy feelings that are also evoked by pancakes. I feel like it always gets too dark in some spots, not dark enough in others…it can be dangerous for me to embark on adventures like this. I was envisioning spotty sandwiches with gooey (in a bad way) centers and apple filling burned in the pan. Not ideal.

Enter apple cinnamon French toast casserole. We’ve been down this road before, in a way anyway. Cubes of slightly sweet challah (or whatever sturdy bread you’d like) drenched in that eggy batter I mentioned before, with brown sugar and cinnamon glazed apples and toasted pecans, baked and served with maple syrup? Why, yes please. This a great make-ahead breakfast dish, so it’s perfect when you have houseguests or, like me, you just know that on Saturday morning bacon and eggs are really all you will be able to manage if you don’t think ahead. Don’t let the long cook time scare you….most of it is just the bread cubes drying or the casserole baking. This apple cinnamon French toast casserole is totally worth your time!

Yield: 8 servings

Apple Cinnamon French Toast Casserole

10 minPrep Time:

1 hr, 10 Cook Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 lb. sturdy bread, cut into 2-inch cubes (I like challah or brioche)
1 cup pecans - chopped
4 tablespoons unsalted butter
2 pounds apples - peeled and diced (about 4 cups of diced apples)
1/4 cup brown sugar
2 1/2 teaspoons cinnamon - divided
6 large eggs
3 cups milk
2 tablespoons granulated sugar
maple syrup, apple butter, and/or powdered sugar for serving

Instructions

Preheat the oven to 300 degrees. Spread the bread cubes on a large baking sheet. Place the bread in the oven until dry and crusty but not brown-about 40 minutes. Remove from the oven and set aside.
Preheat a 10-inch skillet over medium heat. Place the pecans into the skillet and cook until they JUST begin to brown and smell "nutty"-don't let them brown completely because they will end up burning.
Add the butter to the skillet and allow it to melt. Add the apples and cook until tender. Add the brown sugar and 2 teaspoons of the cinnamon and cook until the sugar melts and glazes the apples.
While the apples are cooking, whisk together the milk and eggs until homogenous. Place the bread cubes in a large bowl and pour the eggs and milk over the bread. Stir to completely incorporate. Spread into a 9 x 13 baking pan.
Evenly distribute the apple & pecan mixture over the bread cubes. Cover with foil and refrigerate overnight.
To bake, preheat the oven to 375 degrees. Remove the casserole from the refrigerator and remove the foil. Combine the two tablespoons of granulated sugar with the remaining 1/2 teaspoon of cinnamon and sprinkle over the top of the casserole. Bake for 30 minutes or until no liquid appears when you press on the bread. Serve immediately with maple syrup, apple butter, powdered sugar, etc.

Notes

Prep time does not include overnight rest in the refrigerator. Cook time assumes that you will cook the apples and pecans while the bread cubes are drying in the oven.

https://chattavore.com/apple-cinnamon-french-toast-casserole/

Click here to print the recipe for apple cinnamon French toast casserole!

Apple cinnamon French toast casserole is an easy-to-prepare make ahead breakfast with lots of familiar "Fall" flavors! | chattavore.com

Oven Pancake with Pears and Pecans

October 2, 2015

This oven pancake with pears and pecans is full of delicious Fall flavors and allows you to have “pancakes” without slaving over the stove!

As I mentioned in my post for cheesy French onion dip on Wednesday, Saturday mornings are pretty sacred around here. We sleep till we wake up (usually between 7:30 and 8 a.m., which reminds me of just how old I am. I remember the days when I could sleep until 12 or 1 p.m. on a weekend. Those days are long gone), watch all of our favorite sitcoms on Hulu, and hang out in our pjs as long as possible. Oh, and breakfast. We make breakfast.

Breakfast usually consists of homemade biscuits (unless, like this past weekend, I inexplicably switch the baking soda and baking powder and render my biscuits inedible), gravy, bacon, and fried eggs. I’ve been switching it up more lately, though. Sometimes we’ll have waffles or French toast, or maybe I’ll make baked eggs with creamed spinach. Probably our most popular biscuit alternative, though, is pancakes. I honestly can’t tell you why, because they are the single food that make me the craziest. They are my most food-tantrum inducing food.

That, my friends, is where oven pancakes come in. Yes, you heard that correctly…oven pancakes, AKA Dutch baby. With a batter more like a popover than a traditional pancake, an oven pancake is light and airy and puffs like crazy when you put it in the oven. After you bake it, you slice it and serve it with whatever toppings you’d like.

Since it’s Fall now, I thought about making this with apples…maybe apples and walnuts. Or apples and pecans. Oh WAIT. Pears and pecans??? YAAAASSS. Pear-pecan oven pancake. It takes about 10-15 minutes to get it together, then you throw it in the oven while you cook your accompaniments and brew your coffee. The flavors of pears and pecans go perfectly with maple syrup. And with each other. This pear-pecan oven pancake is warm, full of Fall flavors, and stunningly delicious.

4-6 servings

Pear-Pecan Oven Pancake

10 minPrep Time:

30 minCook Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

3 tablespoons unsalted butter
1/2 cup pecans, chopped
3 pears, stems and seeds removed, coarsely chopped
2 tablespoons brown sugar, divided
1 teaspoon cinnamon
2 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup whole milk
maple sugar, for serving

Instructions

Preheat the oven to 400 degrees.
In a 10-inch cast iron skillet, melt the butter over medium heat. Add the pecans and pears and cook until the pears begin to soften, then add the cinnamon and one tablespoon of the brown sugar. Cook for another 2-3 minutes, until the sugar forms a glaze on the pears. Remove from the heat.
In a blender, combine the eggs, flour, remaining brown sugar, salt, and milk (if you don't have a blender you can whisk the ingredients together). Pour the batter over the pears and pecans.
Bake the oven pancake for 15-20 minutes, until puffy. Remove from oven and serve immediately with maple syrup.

https://chattavore.com/pear-pecan-oven-pancake/

Click here to print the recipe for pear-pecan oven pancake!

This pear-pecan oven pancake is full of delicious Fall flavors and allows you to have "pancakes" without slaving over the stove! | chattavore.com

Coconut and Peach Oatmeal

August 13, 2015

This coconut peach oatmeal is creamy, fresh, delicious, and vegan. It makes me wish peach season lasted all year long…sigh.

Coconut peach oatmeal is what’s up, you guys. I’ve been obsessed with peaches lately…they are so good and I just can’t get enough of them. I love to stop at Bryden’s Market and pick up a cup of peaches (does anyone else think that it’s funny that they call those little baskets “cups”?). It feels like Christmas and I’ll cry when they’re gone. I’m not going to think about that right now, though. Instead, I’m going to think about this vegan coconut peach oatmeal that I made for Peace.Love.Quinoa. Crista writes a great vegan blog!

To get the recipe for coconut peach oatmeal, click here!

« Previous Page