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 |  Here’s a recipe that almost got lost in the holiday shuffle. Matt perfected these apple cinnamon breakfast treats just before the full-blown festivities of Christmas kicked in, and we haven’t made a batch since. Now that life has returned to a slightly less hectic pace, it’s time to start baking again. The cinnamon chips [click headline for more -- or photo in Facebook]  This recipe is adapted from Simply Scones by Leslie Weiner and Barbara Albright. I first tried their version almost ten years ago and was blown away by the apricot and white chocolate combination. After applying a few “savvy” changes, I’m still completely enamored with this duo, taking it to a new level in these [click headline for more -- or photo in Facebook]  The leaves are beginning to turn here in Michigan, so there’s no more denying that fall is here. It’s time to embrace it and all of the gorgeous colors—and flavors—that go along with it, like sweet potatoes and cinnamon! This recipe provides yet another opportunity to feed young ones (and yourself) some veggies at [click headline for more -- or photo in Facebook]  I love it when our kids have already downed a serving of whole grains and vegetables by the time breakfast is over. Just one ounce of sweet potato contains a gram of protein and more than 100% of the DV for Vitamin A. It’s also a good source of vitamin C and dietary fiber. [click headline for more -- or photo in Facebook]  I’ve been using mangoes in smoothies a lot this summer. Seeing one on the fridge shelf next to some fresh blueberries made me think it was time to run some baking experiments, despite the heat wave we’ve had in Michigan this month. (Without central air, we tend to opt for oven-free options in July [click headline for more -- or photo in Facebook]  I’ve tried combining peanut butter, banana and cocoa in tea breads several times but haven’t had any luck so far. Using any two of these ingredients together typically makes for a winning combination, but for some strange reason, using all three at once just doesn’t taste right. I still haven’t unraveled that mystery, but [click headline for more -- or photo in Facebook]  My favorite bagels are those with unique flavors, such as cherry, Asiago or peanut butter, which explains why we came up with the recipes we’ve chosen to run so far. For the sake of people who prefer more traditional fare, Matt wanted to create a homemade, whole grain version of the time-honored bagel flavor [click headline for more -- or photo in Facebook] | ||||
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