Pineapple, Peanuts, Chocolate, Ice Cream & Kirsch

Sometimes I like to take a few random ingredients from around the house and make a concoction out of it. This time I chose fresh pineapple pieces, honey cinnamon roasted peanuts, milk chocolate candies, vanilla ice cream and kirsch cherry liquor. To tie all these ingredients together, I flambeed the pineapple in a little butter, brown sugar, and kirsch. I added the peanuts to some butter, honey, and oats to make a granola. I melted down the ice cream and melted some chocolate into half and made a quick caramel to add to the other half to make creme anglaise. So to compose the dish I had milk chocolate cinnamon and salted caramel creme anglaise with warm kirsch flambeed pineapple, and roasted peanut granola.

Chocolate Granola Berry Tart

Step #1: Leftover chocolate granola + chocolate hazelnut spread (from the bottom of the jar) + oil
Combine until it is somewhat sticky and press into a pizza pan lined with plastic wrap. Chill until firm.
Step #2: Frozen mixed berries + bittersweet chocolate
Defrost a bowlful of frozen mixed berries (strawberries, raspberries, blackberries, blueberries) until they are soft and have released liquid. Stir in a few chunks of bittersweet chocolate and stir until melted, smooth, and mixture is slightly thickened. Spread over base, leave an edge, is desired.

Step #3: Leftover brittle
Find some leftover nut brittle (pistachio and candied ginger), crush it, and sprinkle it on top.
Serve now or chill until firm!
Here is how to make a really easy, yet really tasty and chocolaty dessert using only leftovers scrounged up from around the house and only one bowl! No expensive ingredients, and no big kitchen clean-ups required!!

Sweet Potato Custard

Sweet Potato Coconut Custard + Cranberry Hazelnut Granola + Maple Syrup Reduction + Melon Pearls + Pickled Chutney + Microgreens

Sweet Potato Coconut Custard
450 grams sweet potato, baked with skin on until tender, then peeled and puréed
400mL canned coconut milk
2-4 Tablespoons maple syrup
2 Tablespoons agar agar

Whisk the warm sweet potato purée and milk together in a small saucepan. Whisk in the syrup and agar agar. Bring to a boil over gentle heat, stirring often. Allow to boil for a minute or two until slightly thickened. Pour into a baking sheet lined with parchment paper (size depends upon how thick or thin you would like your custard to be). Chill until set, in the freezer if you would like it to set faster. Cut into desired shapes while still firm, and allow to soften and come to room temperature to serve. Can be stored refrigerated or frozen.

Breakfast Fruit Crisp

This recipe idea is basically an individual serving of fruit crisp made quickly in the microwave with prepared granola. I use my homemade granola, but use any type you like and any fruit you would like. This makes a different and welcome well-rounded breakfast choice, or a warm snack or healthier dessert option.

Breakfast Fruit Crisp
1/2 cup mixed fruit of choice (fresh, frozen, canned or dried)
- I used orange, kiwi, and blueberries.
1/2 - 1 Tablespoon cornstarch (use more for frozen or juicier fruits)
1 teaspoon ground cinnamon
1/4 cup granola

In a large microwaveable mug, mix together the fruit, cornstarch, and cinnamon. Sprinkle the granola over top. Microwave on HIGH (100%) power for about three minutes until fruit is hot and bubbly. I wouldn't recommend serving this with ice cream for breakfast, but maybe some vanilla yogurt would do the trick.

Apple Pie Granola

Here is my latest granola creation. I call it apple pie granola because it has the flavor of apples due to the applesauce, pecans, and the spices typically used in apple pie. The applesauce makes the granola moister and healthier, and also replaces some of the oil. If you like your granola to be full of clusters instead of loose, you may want to add a little extra oil and sweetener. Of course the nuts, seeds, spices, and fruits can be varied or replaced as you like. This makes a hearty, crunchy bowl of breakfast! 

Apple Pie Granola
4 cups old-fashioned oats
1 cup chopped pecans or walnuts (or a mix)
1/2 cup unsweetened shredded coconut
1/4 cup sesame seeds
1/4 cup ground flaxseed
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1/4-1/2 cup sweetener (honey, molasses, sugar, brown sugar)
2-3 Tablespoons oil (optional)
1 cup raisins

In a shallow pan, mix together the dry ingredients. Drizzle the applesauce, sweetener, and oil over top and toss to combine. Bake at 350◦F for 30 minutes, stirring every ten minutes, until golden. Stir in the raisins then cool before storing. It will keep for a few days, in the refrigerator for a week or two, or much longer in the freezer, and doesn't require any thawing time. 

Almond Raisin Date Granola

Almond Raisin Date Granola
2 cups old-fashioned oats
1 cup almonds, sliced or chopped
1/2 cup wheat germ
1/2 cup unsweetened shredded coconut
ground cinnamon, ginger, nutmeg, cloves, as desired
1/4 cup coconut oil
1/4 cup molasses
1/2 cup raisins
1/2 cup dates, chopped

Preheat oven to 350◦F. Line a 9x13 inch rectangular baking pan with parchment paper. 
Stir together the oats, almonds, wheat germ, coconut, and spices in the baking pan. Drizzle the oil and molasses over top and mix. 
Bake for 40 minutes, stirring every ten minutes until golden.
Add the raisins and dates and let cool before stirring.

This is just another granola cereal recipe I tried. I really like this one, as it is easy, hearty, and I really like the flavor combinations, but you can vary the type of nuts and dried fruit as you wish. 

Homemade Granola Bars

Homemade Granola Bars
2 cups old-fashioned oats
1 cup sliced nuts
1 cup unsweetened shredded coconut
1/2 cup wheat germ
1 1/2 cup dried fruit
1/3 cup liquid honey
1/3 cup molasses
2 Tablespoons coconut oil
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

Preheat oven to 300◦F. Place the oats, nuts, coconut, and wheat germ (if not already toasted) on a baking sheet and bake for 10-15 minutes, stirring occasionally, until toasted. 
Increase oven temperature to 350◦F.
Transfer to a large bowl and add remaining ingredients, stir well. 
Press mixture into a 9x13 inch pan lined with parchment paper. Pack it in very tightly. 
Bake for 25-30 minutes, until light golden brown.
Cool for 2-3 hours, then cut into bars with a serrated knife. 
May be stored at room temperature for a week or so, or longer in the fridge or freezer. 

These granola bars are very nutritious - full of whole-grains, nuts, and fruit. They are great for the road! Use any type of nuts and dried fruit you wish. Making your own granola bars is very easy, and tastier and healthier too! I used almonds, raisins, and chopped dates in my version. The spices are optional, and the molasses can be replaced by more honey - I just really like molasses. You can leave the oil out as well, it just helps keep the bars from clumping a bit.