Category Archives: Food Gifts

Brown Sugar-Cinnamon Pumpkin Bread

Ever since the weather has gotten cooler, I’ve been in this “pumpkin bread-baking” mood. I had recently baked up a Pumpkin-Pecan Bread, which is really good, and I thought I’d try making one that was more about brown sugar-and-cinnamon, since those are such great fall flavors! And that’s how this Brown Sugar-Cinnamon Pumpkin Bread came to be!

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S’mores Granola

The first time I ever added chocolate to granola was when I made Chocolate Chip Cherry Granola. I loved the combination of chocolate and granola! So I thought I’d try making S’mores Granola. S’mores are such a classic treat, so why not make a granola version? I used Jet-Puffed Mallow Bits, mini semi-sweet chocolate chips, and Golden Grahams cereal to mimic the chocolate-marshmallow-graham cracker flavors, and these all worked really well with my granola base.

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Chocolate Valentine Granola

Chocolate Valentine Granola @ NancyCIf you’re wanting to make an easy treat for Valentine’s Day, this Chocolate Valentine Granola may be just what you’re looking for! It has some healthy ingredients like chia seeds, chopped nuts, honey, and dried cranberries (or cherries). The chocolate chips and heart sprinkles aren’t quite so healthy, but they make this granola such a yummy treat! Continue reading

Saltine Cracker Toffee

Saltine Cracker Toffee @ NancyCI first tasted Saltine Cracker Toffee a few years ago when a friend gave me some during the holidays. I could not believe this toffee was made with saltine crackers—I never would have guessed! Continue reading

Gingerbread Granola

Gingerbread Granola @ NancyC

It was time for me to make granola again and I love trying out different flavors! I had thought about making Gingerbread Granola during the holidays, but didn’t get around to it. I still wanted to try it this winter season, though, and I thought adding some dried cranberries into the mix, a little touch of red, would make it a wonderful granola not only for the holidays, but for Valentine’s day, too. So this is a perfect granola for all winter long…for breakfast, brunch, or a healthy sweet snack. And people love receiving treat bags filled with granola–it makes a great homemade food gift!

As you might be able to tell from my photo, I mixed in both dried cranberries and golden raisins into my granola.  I really like the sweetness and color they add.  I also like the rich molasses flavor blended with the other spices in this!

GINGERBREAD GRANOLA by NancyC

Makes about 6 cups

  • 4 cups old fashioned rolled oats
  • 1/3 cup ground flaxseed or wheat germ
  • 2/3 cup raw shelled sunflower kernels (if using roasted and salted kernels, add them to the mixture after baking)
  • 1 cup coarsely chopped pecans
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup molasses
  • 1/2 cup light olive oil or non-GMO canola oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups dried cranberries or golden raisins (or 3/4 cup of each)

Preheat oven to 350˚F. Line a 10 x 15″ or 13 x 15″ baking sheet with parchment paper; set aside.

In a large bowl, toss the oats, flaxseed or wheat germ, sunflower kernels, chopped pecans, salt, cinnamon, ginger, nutmeg, and cloves. In small microwaveable bowl, heat molasses for about 15 to 20 seconds to make consistency thinner and easier to stir. Then in a medium size bowl, blend molasses, oil, maple syrup, and vanilla extract, stirring everything well (the oil may separate from the other ingredients, but blend it as well as you can). Add this syrup mixture to the dry oat mixture, mixing until everything is thoroughly coated.

Spread granola mixture onto prepared baking sheet and bake at 350˚F for 30 minutes, until mixture is golden, stirring every 15 minutes so granola bakes evenly. Remove from oven; stir in dried cranberries and/or raisins, if using, and then let the granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to two weeks (or you can store a little longer in the refrigerator).

I have a good-sized jar of organic ground ginger, and I used some of that for this. I still have quite a bit of ground ginger, so I may be making more gingery recipes! Are you a fan of gingerbread-flavored treats?

Linked to Fiesta Friday.