A Caramel Latte Kind of Day!

Besides the normal home-made hamburger buns for dinner or loaf of french bread, baking has{sadly} been non-existent for me the last week! Hoping that will change this new week as I have been dreaming up a number of recipes{ Rum Cake with a Rum Caramel sauce and Grilled Pineapple over Pound Cake à la mode being a couple} I really hope to bake and share with you all in the next few weeks. But for today, though it is Sunday, some unfinished computer work must be completed and the kitchen will be neglected with exception to a quick caramel latte! 🙂 Since the lighting was delightful and drink delicious, I decided to snap a few pictures and share it with y’all!

Yields 1 highly caffeinated Latte 🙂

Ingredients

  • Your favorite mug!
  • 1/2 cup organic milk{may want more or less}
  • 2 shots strong espresso
  • 1 tbsp caramel sauce
  • 3/4 tbsp delicious raw sugar
  • 1/4 tsp pure vanilla extract
  1. Grab you favorite mug and pour in espresso. Add caramel, sugar, and vanilla. Mix well!
  2. Froth milk or heat in sauce pan. Pour on top of espresso.
  3. Drizzle generously with caramel and enjoy ever sip! 😉

Granola Girl Bakes Caramel Latte 8.4.13 {SP} 20

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A little German Bakery….

I was reading through my “about Granola Girl” for the first time in a long while yesterday and completely forgot the section that said “I hope to share… pictures of food tasted & tested along the way!” Well, I will have to fix that! 😉

Am I the only one who thoroughly enjoys trying new bakeries & coffee shops? 🙂 Take a drive down the old country road, past the peach stands and a few sheep farms, through the hill country, and the very very tiny town of Albert where only a old-fashioned dance-hall stands and you will find yourself in the Fredricksburg, Texas! Well known for its German settlement, Fredricksburg draws tourists from around the world and me! 🙂 I enjoy strolling the main street, looking into shops, and eating a delectable German pastry from my new favorite find, the Old German Bakery & Restaurant! Pastry of choice? The Cherry Cream Cheese Danish! Tart cherries, cream cheese center, a slightly sweet Danish dough, and they must share my love for crumb topping and glaze because it has both!! 😉 So, if you find yourself driving down the old country road, past the peach orchard and the sheep farms, through the hill country and the very very small town of Albert, pick up a Cherry Cream Cheese Danish! Or you can come visit ME and I’ll take you. 🙂

German Bakery Granola Girl Bakes

German Bakery Granola Girl Bakes 1

German Bakery Granola Girl Bakes 3

“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8

 

 

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Salted Caramel Sticky Buns with Cream Cheese Glaze

Sticky Buns main 1

Slickepott sticky buns :: Granola Girl Bakes 3
Salted Caramel Sticky Buns anyone? 🙂 Slickepott sent along a rather delicious jar of their Caramel Sauce a couple of weeks back and I have been dreaming up recipes ever since! Today I finally had a few hours free and was able put my apron on and get into the kitchen to create! I had a hankering for a sticky bun but not just any sticky bun, a Salted Caramel Sticky Bun with a delightful cream cheese glaze drizzled on top! Sweet buttery dough, all natural Caramel with vanilla bean & sea salt, a hint of cinnamon, pecans, and a cream cheese glaze…. Just a little tip: Sticky buns are best for dessert! 😉

Yields 24 Sticky Buns!

Ingredients

  • 2 1/2 tsp active dry yeast
  • 1 cups warm water
  • 1 tsp sugar
  • 5 tbsp salted butter{melted}
  • 1 cups warm milk
  • 1 1/2 tsp salt
  • 1/3 cup sugar
  • 5 or so cups flour
  • 1 13 oz jar slickepott Caramel sauce{or 13 oz regular caramel plus 1/8 tsp salt}
  • 2-2 1/2 cups chopped pecans
  • 1 stick butter{softened}
  • 1 cup packed brown sugar
  • 1 tbsp cinnamon

glaze

  • 4 oz cream cheese{softened}
  • 1/4 cup butter {melted}
  • 1/3 cup milk
  • 1 1/2 tsp vanilla extract
  • 3 cups powder sugar
  1. Activate yeast in warm water and 1 tsp sugar. Once activated, add 5 tbsp melted butter, milk, salt, and 1/3 cup sugar and combine! Add enough flour to make a firm yet sticky dough.
  2. Place on a generously floured surface and knead for 5 minutes adding flour when necessary {be super careful not to add too much flour!!} Let rise in a buttered bowl until doubled and dough bounces back to the touch{about 45 minutes!}
  3. Heavily butter 3 round 9″ cake pans, cover the bottom of each pan with caramel, and pecans.
  4. Flour a clean surface and roll out dough forming a large triangle{about 1/2 inch thick}. Spread 1 stick softened butter on top of the dough then sprinkle with brown sugar and cinnamon. Roll up length wise and slice into 1.5″ think rolls. Place in pans, cover, and once again to rise until double{about 30-45 minutes}! Preheat oven to 400 degrees.
  5. Meanwhile, prepare the glaze! Place butter, cream cheese, milk, and vanilla in an electric mixer. Beat to combine then slowly add powder sugar. Set aside until sticky buns are baked!
  6. Once the rolls have risen, bake for 14-17 minutes{or until golden on top and baked through}! Immediately flip onto a serving plate, allowing them to cool for 10-15 minutes. Generously drizzle glaze over the sticky buns… very generously!!
  7. Fix a rather large cup of coffee and enjoy your Salted Caramel Sticky Bun! 🙂

[vimeo 70714922 w=580 h=326]

 

Slickepott sticky buns

Slickepott sticky buns :: 6 Granola Girl Bakes 5

Slickepott sticky buns :: 10 Granola Girl Bakes

Slickepott sticky buns :: 9 Granola Girl Bakes 5 Slickepott sticky buns :: 7 Granola Girl Bakes 5

Slickepott sticky buns :: 11 Granola Girl Bakes 5

Slickepott sticky buns :: Granola Girl Bakes 18

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Sticky Buns main 3

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Raspberry Swirl Cupcakes {Video}

Raspberry Swirl cupcakes 10

Okay, so I have a bit of an obsession with cupcakes… does it show? 🙂 And I have been dreaming up this cupcake the last week… tart raspberry, lemon, a bit of orange, all baked into a sweet pound cake base and topped of cream cheese frosting. Yes, I know what your thinking, “wow, that sounds rich!” but the flavors kept on going through my mind and I knew I had to give it a try!  It is quite strange for a dessert to sound good to me that doesn’t contain a large amount of chocolate but this one did! So, with a few kidlets by my side, I set out to concoct the dream cupcake yesterday! 😉 It was well worth the time and effort and the Raspberry Swirl Cupcake has now taken 1st place on my “favorite cupcakes” list! A decadent moist cake with a punch of summer flavor!

Side note: If you not a huge raspberry fan, leave it our! The younger crowd wasn’t too fond of the idea of raspberry so I didn’t put it in their cupcakes!

Yields 24-30 delightful cupcakes

Ingredients

  • 1 1/2 cups (3 sticks) salted butter{softened}
  • 1 bar (8 ounces) cream cheese{softened}
  • 3 cups sugar
  • 5 large eggs
  • 1 tbs pure vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp salt
  • The zest of 1 orange
  •  The zest and juice of 3 lemons
  • Raspberry Preserves

Icing

  • 2 sticks butter{softened}
  • 1 pkg cream cheese{softened}
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1tbs pure vanilla extract
  • 6-8 cups powder sugar

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Line muffin tins with cupcake liners or lightly butter and flour tins to prevent sticking! Scoop a mounding 1/4 cup batter into each cup, dollop about a tbs raspberry preserves per cupcake and swirl with a knife!
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 15-18 minutes.
  4. Cool 10 minutes in the pan. Then cool completely on a wire rack.
  5. In the mean time prepare the icing! Beat butter, cream cheese, milk, almond extract, & vanilla until combined. Slowly but surely add in the powdersugar
  6. Once the cupcakes are completely cooled, pipe icing on thick and finish up with a small dollop of raspberry preserves.
  7. Enjoy! 🙂

[vimeo 69923418 w=620 h=348]
Raspberry Swirl cupcakes 9Raspberry Swirl cupcakes 1

Raspberry Swirl cupcakes 4
Raspberry Swirl cupcakes 8
11 Comments

‘Tis Peach Season!

Peaches are fresh here in the Texas Hill country! Take a drive down the old country road and you will see peach orchard after peach orchard and peach stands full of fresh fruit ripened to perfection, icecream, and even cobbler. 🙂 Needless to say, I am enjoying the peach season immensely! Keep your eyes open for a  peach recipe on my blog {very soon} but until then, whats your favorite peach dessert? 🙂

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peaches“To every thing there is a season, and a time to every purpose under the heaven”
Ecclesiastes 3:1

6 Comments

Salted Caramel Mocha Cupcakes {reblogged!}

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 10 Salted Caramel Mocha Cupcakes ::14 Granola Girl Bakes 13

Yes, I have posted this recipe before! BUT this time I decided to skip making my own hot fudge & caramel. 🙂 You see, I have heard of this company called slickepott for quite some time now and when I didn’t win a give-away for their caramel sauce I just decided it was time to order some! 🙂 And since I was already ordering a jar of caramel sauce{Just to make the purchase a little more sweet} I decided to add a jar of hot fudge too! 😀 So, my Salted Caramel Mocha Cupcakes simplified with delicious all-natural but pre-made caramel & hot fudge! A delicious layer of chocolate pound cake, then sweet cream-cheesey espresso, add a layer of caramel then hot fudge, and top it off with a salted caramel icing! Super easy and quick, had these cupcakes done in 1 hour! And forewarning, don’t consume too close to bed or else you will be blogging at 3am like me! 😉

Original Recipe makes 16 rather really large cupcakes!

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Espresso layer

  • 1 pkg cream cheese (softened)
  • 2 tbsp milk
  • 1 tbsp instant coffee
  • 2 cups powder sugar
  • 1 13oz Jar Salted Caramel or 1 Jar regular Caramel plus 1/2 tsp salt!
  • 1 14 oz Jar hot fudge sauce

Icing:

  • 1/3 cup caramel
  • 2 sticks butter (softened)
  • 1 pkg softened cream cheese
  • 4-5 cups powder sugar

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 16 8oz coffee mugs{be sure they are oven proof!} Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared mugs.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely!
  4. While cake is baking Beat all latte layer ingredients on high until light and fluffy! After cakes have cooled, add latte layer. Spread evenly over each cupcake.
  5. Next spread 3/4 cup caramel evenly over all 16 cupcakes. Then follow with hot fudge
  6. Now it’s time for the icing! Pipe generously on top{I love using a ziplock with a whole cut at the tip!}
  7. Last thing to do is drizzle with caramel, find 16 hungry friends, and enjoy!! 🙂

[vimeo 68897833 w=620 h=349]
Salted Caramel Mocha Cupcakes :: Granola Girl Bakes

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 1

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 3

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 4

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 7

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 11

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 9

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Glazed Orange Scones

Orange Scones ::Granola Girl Bakes 8

Scones? I had never been a fan of them…. until I found myself out-of-town a couple of weeks ago and having to{okay, so it wasn’t a hard thing to do!} eat breakfast atPanera every morning!! To make a long story short, 5 breakfasts at Panera and each consisted of a delicious orange scone! 🙂 So, when I returned home I was determined to make orange scones and here I am! The recipe is really simple and super fast{I had the scones done in under 40 minutes!} Nothing like a large americano and a freshly glazed orange scone still slightly warm from the oven. 🙂

Original Recipe Yield 16 scones

For the scone:

  • 1/3 cup sugar
    the zest of two large oranges
    2 cups all-purpose flour
    1 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    8 tbs  butter {frozen!}
    1/2 cup sour cream
    1  egg

For the Glaze

2 cup confectioners’ sugar; sifted
1 tbs pure vanilla extract
3-4 tbs freshly squeezed orange juice

Directions:

  1. Preheat oven to 400 and line a baking sheet with parchment.
  2. In a medium bowl, combine sugar and orange zest; mix with your fingers until the sugar is moistened and zest coated. Add in the flour, baking powder, baking soda and salt and mix until combined.
  3. Grate butter into flour mixture on the large holes of a cheese grater; use your fingers to work in the butter until the mixture resembles coarse meal.
  4. In a small bowl, whisk the sour cream and egg until smooth.
  5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  6. Place on a lightly floured surface and pat into a 7-inch circle about 1-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 minutes. Cool for 10 minutes while you make the glaze!
  7. In a medium bowl, prepare the glaze by mixing together the powder sugar, vanilla and orange juice. Whisk until smooth. Drizzle over scones and allow the glaze to harden!
  8. Fix a rather large pot of coffee or a delicious americano & Enjoy!! 🙂

[vimeo 67908444 w=569 h=320]
Orange Scones ::Granola Girl Bakes Orange Scones ::Granola Girl Bakes 10

Orange Scones ::Granola Girl Bakes 9

Orange Scones ::Granola Girl Bakes 7

“O taste and see that the LORD is good: blessed is the man that trusts in Him.”
Psalm 34:8

3 Comments

Fresh Fruit Cheesecake!

Granola Girl bakes:: Fresh Fruit Cheesecake 5

‘Tis the season for cheesecake!! 🙂 Okay, it is really always the season for cheesecake in my opinion but with spring & summer comes fresh fruit. So, for our Sunday dessert I made a fresh fruit cheesecake!

Original Recipe Yield 12-16 servings

Ingredients

  • 2 cups  Graham Cracker Crumbs
  • 6 tbsp butter, melted
  • 6 tbsp sugar
  • 5 packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • The zest of 2 lemon
Topping
  • 1 cup sour cream
  • 1/3 cup sugar
  • 1 1/2 tsp vanilla
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh strawberries

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan. Mix crumbs, 6 tbsp sugar, and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time. Then add the zest, mixing on low-speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  4. Mix sour cream, sugar, and vanilla until well blended. Spread evenly over cheesecake and top with fresh fruit!
  5. Enjoy!!
Granola Girl bakes:: Fresh Fruit Cheesecake 6
5 Comments

Home-made Tortillas {Re-blogged}

tortillas

Made a batch of tortillas night for the kids and had so much fun I couldn’t help but re-blog the recipe! 🙂 It’s a great cooking project for the little ones! I had my 4 year-old sister in the kitchen helping me. She had a blast rolling out her own tortilla!  Home-made tortillas made healthy by substituting the crisco/lard for olive oil and adding whole-wheat!

Original Recipe Yield 8-12 Tortillas

Ingredients

  • 1 1/2 cups white flour
  • 1  cups wheat flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 cup boiling water
  • 1/4 cup Extra virgin olive oil

Directions

  1. Combine flours, baking powder, and salt. Add water and oil. Stir until combined.
  2. Kneed on a lightly floured surface for approximately 1 minute adding additional flour if needed.
  3. Place a stainless steel pain on stove-top over medium heat. Meanwhile, form into gulf ball size pieces and roll each ball into a large flat disc.
  4. Place each tortilla on to the hot pan, 1 at a time, for approximately 15 seconds per side or until bubble and golden. Repeat with remaining tortillas.
  5. Enjoy!
3 Comments

Outrageously Delicious Peanut Butter Chocolate Chip Cookies {Naturally Gluten Free!}

Chocolate Chip Peanut Butter Cookies 8:: Granola Girl Bakes

Yes, it is true! These are outrageously delicious and 100% naturally gluten-free! I was almost afraid to put “gluten-free” in the title because I may scare some of you off. 🙂 Believe me, I usually can’t stand{and that’s putting it mildly} flour substitutes but I can’t even taste a difference in these cookies!! The recipe originally called for white flour and white & brown sugar but a few weeks back I got the whim to try something new. So, I substituted the white flour and used ground oats{oat flour} and instead of the white & brown sugar I used pure maple syrup! To be honest, I thought the batch was going to be a huge disaster… but they were a hit and I have made several batches since!! Aaannnd they are best for breakfast. 😉

The secret to oat flour is letting the batter/dough set for a good hour or so before baking in order to absorb and stiffen a bit! Also, this recipe is just as good without the chocolate chips! So, if you’re not in the mood for chocolate, leave them out for a delicious peanut butter cookie! 🙂

Chocolate Chip Peanut Butter Cookies :: Granola Girl Bakes
Yield: 2 dozen cookies

Ingredients

  • 1/2 cup butter {softened}
  • 1 1/2 cups all-natural peanut butter{crunchy or creamy}
  • 1 cup pure maple syrup
  • 1 egg
  • 1 tbsp vanilla extract
  • 2 cups oat flour{or 2 1/2 cups old-fashioned oats ground}
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz chocolate chips

Directions

  1. Combine butter, peanut butter, maple, egg, and vanilla extract until creamy.
  2. Add oat flour, baking soda, salt, and chocolate chips. Stir until well combined.
  3. Let dough set covered for 1 hour or refrigerate overnight.
  4. Preheat oven to 350 degrees. Spoon dough onto tray and bake for 10-13 minutes or until golden!
  5. Enjoy!! 🙂

Chocolate Chip Peanut Butter Cookies 4:: Granola Girl Bakes

Chocolate Chip Peanut Butter Cookies 2: Granola Girl Bakes
Chocolate Chip Peanut Butter Cookies 6:: Granola Girl Bakes
  Chocolate Chip Peanut Butter Cookies 7:: Granola Girl Bakes  Chocolate Chip Peanut Butter Cookies 14: Granola Girl Bakes Chocolate Chip Peanut Butter Cookies 15:: Granola Girl Bakes
Chocolate Chip Peanut Butter Cookies 8:: Granola Girl Bakes
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