BLUEBERRY-COCONUT BREAKFAST COOKIES
Breakfast is one of the hardest meals to plan for when you're having overnight guests, who tend to get up at different times. To the rescue: These scrumptious breakfast cookies. Bake them ahead and they'll be ready no matter what time your company wanders into the kitchen.
Provided by Amanda Rettke
Time 1h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
- Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
- Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.
LEMON PANNA COTTA WITH BLUEBERRIES
This creamy, tart, and lightly sweet dessert is much easier to make than you might think! Serve with some fresh fruit for some added sweetness to balance out the tartness of the lemon. While the recipe describes how to remove the panna cotta from the molds for serving, they can also be served directly in the ramekins with the fruit on top for ease (I would use slightly larger ramekins in this case).
Provided by fabeveryday
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 6
Number Of Ingredients 9
Steps:
- Lightly oil or spray six 6 ounce ramekins.
- Pour lemon juice in a small bowl and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin; mix well. Set aside.
- Stir together heavy cream, half and half, and lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar has dissolved completely. Heat mixture slowly until it just about to boil, about 15 minutes. Remove from heat.
- Whisk gelatin mixture and vanilla extract into the cream mixture until well blended and gelatin is completely dissolved. Keep lightly whisking until the mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while the panna cotta is setting.
- Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap and refrigerate until set, about 4 hours.
- Run a knife around the inside edges of the ramekin to remove panna cotta from the ramekins. Carefully dip each ramekin into a bowl of hot water for a few seconds. Carefully invert onto serving plates, tap, and jiggle the ramekin a bit if needed for the panna cotta to come loose. Garnish with additional lemon zest and mint leaves, and serve with fresh blueberries.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 16.1 g, Cholesterol 123.6 mg, Fat 34 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 21.2 g, Sodium 49.1 mg, Sugar 11.6 g
BREAKFAST POLENTA WITH DRIED CRANBERRIES AND ALMONDS
Cornmeal makes a nice hot breakfast when cooked in milk and flavored with dried cranberries and almonds. I let everyone drizzle there own honey as we all like different amounts of sweetness. Do need to be careful not to scaled your milk or over toast your almonds.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the milk and cranberries in a medium, heavey saucepan. Bring the milk almost to a boil, turn off the heat and let sit until the cranberries are soft and plump, about 5 minutes.
- Toast almonds in dry fry pan over medium heat, shaking offten and being careful not to burn.
- Use a slotted spoon to transfer the cranberries to a small bowl. Bring the milk almost back to a boil (if using cinnamon or dried orange peel option add now) and whisk in the polenta in a very slow, steady stream (if not done this way you will get lumps). Cook over medium-low heat, stirring constantly with a wooden spoon, until the polenta thickens and starts to pull away ftom the sides of the pan, about 3-5 minutes.
- Stir in the cranberries and divide among individual bowls.
- Sprinkle the toasted almonds over each bowl and drizzle with honey.
Nutrition Facts : Calories 159.6, Fat 6.9, SaturatedFat 1.9, Cholesterol 12.2, Sodium 136.8, Carbohydrate 15.5, Fiber 1.5, Sugar 13.6, Protein 10.1
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