Trail Mix Breakfast Cookies

Trail Mix Breakfast Cookies

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August 31 is National Trail Mix Day

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I’ll probably spend National Trail Mix Day (Friday) at work (like most of you, I assume).

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Peach Tea Chia Pudding

Peach Tea Chia Pudding

Happy National Eat a Peach Day!

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English majors see symbolism everywhere.

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Milk symbolizes abundance.  Seeds symbolize life.  Peaches symbolize youth. Tea symbolizes peace.

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I can’t promise you an abundant life of youth and peace, but I can promise you a good breakfast.

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Ingredients

  • 1 peach, diced
  • 2 tablespoons chia seeds
  • 1 cup peach tea, cooled
  • 1/2 cup milk of choice

Directions

  • Combine 1/2 peach, chia seeds, tea, and milk in  a sealable container.  Seal, shake, and chill overnight.
  • In the morning, add remaining 1/2 peach
  • Eat and enjoy!

P.S. I am linking up with Angie and her cohosts Mollie @ The Frugal Hausfrau and Mikaela @ Iris and Honey for Fiesta Friday.

Breakfast Grilled Cheese

Breakfast Grilled Cheese

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When I was about ten years old, my best friend’s grandma taught me how to make grilled cheese.  I am sure I had made grilled cheese before then, but she taught me the proper steps.

  • Butter the pan, not the bread.
  • Heat the pan.
  • Completely assemble the sandwich before placing it in the warm pan.
  • Cook two to three minutes, and use the back of a spatula to smash the sandwich.  This is key.  I am not sure why, but it is highly important.
  • Flip the sandwich and smash again.
  • Toss the sandwich onto a plate, and cut it in half.
  • Eat it!

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Ice Cream Breakfast Sandwich

Ice Cream Breakfast Sandwich

August is National Sandwich Month
and
August 2 is National Ice Cream Sandwich Day!

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Have I ever mentioned how much I love ice cream?

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Hide and Seek Waffles

Hide and Seek Waffles

June 29 is National Waffle Iron Day!

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Although it was not my intention, it has been the year of weird ingredients.  January started with oatmeal-coated chicken, and February progressed to chocolate hummus.  You were skeptical about my powdered-peanut-frosting, and now I bring you something even more unusual.

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American Flag Frozen Yogurt Cups

American Flag Frozen Yogurt Cups

June 14 is Flag Day

American flag frozen yogurt with strawberries and blueberries

Something that I love about my daily walks through Old Salem is seeing all of the different flags.  With the acquisition of each new state, our flag has gained a white star.

 

I can think of nothing more patriotic than Old Glory proudly waving in the sun.  As Francis Scott Key suggests in The Star Spangled Banner, the flag is a sign of our freedom and a testament to the brave soldiers who protect us.

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Homemade Cinnamon Roll Pop Tarts

Homemade Cinnamon Roll Pop Tarts

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Next week, my older brother will celebrate his 25th birthday.  He has lived 9125 days, and I estimate that he has eaten Pop Tarts for breakfast at least 9000 times.

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Yes, I realize that would mean that he ate Pop Tarts when he was only 4 months old.  He probably did.

 

 

His favorite flavor is frosted strawberry.  Although I don’t eat Pop Tarts nearly as often as he does, I do love just about anything with cinnamon.

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And that’s where this recipe was born.  In the picture above, there are three types of homemade Pop Tarts:

  • Frosted Strawberry (for Brother)
  • Cinnamon Roll (for myself)
  • Chocolate Chip (for everyone because the world loves chocolate)

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Ingredients

Crust:

  • 2 cups oatmeal ground into flour
  • 1/4 cup coconut oil
  • 1/3 cup applesauce
  • 1/2 tsp salt
  • 2-4 tbs cold water

Filling Ideas:

Directions

  • Combine all crust ingredients in a food processor.  Pulse 20 times, and then let the food processor run until all ingredients are well combined and become a ball of dough.  I had to stop the food processor several times to break up large chunks of coconut oil.
  • Divide dough into two equal parts.  Wrap each half in plastic wrap and flatten slightly.  Place in refrigerator for 15 minutes.
  • Remove dough from refrigerator and let sit for about 10 minutes (it seems weird, but it worked).  Roll dough between two pieces of plastic wrap until it is about 1/8 inch thick.
  • Using cookie cutters or a knife, cut dough into as many pieces as possible before re-rolling and cutting.
  • Preheat oven to 350 degrees Fahrenheit.  Place half of the dough pieces of a cookie sheet lightly sprayed with non-stick spray.  Place about 1 tablespoon of filling in the middle of each piece of crust.  Leave about 1/4 in on each side so that the filling will not come out the sides when it bakes.
  • Place a second piece of dough on top of each bottom piece.  Use a fork to seal the edges.  Use a toothpick to poke holes in the top of each pop tart.
  • Bake for 15-20 minutes until lightly browned.  Let cool.
  • I topped mine with a simple glaze (powdered sugar + milk), but that is completely optional.
  • Eat and enjoy!  These can be stored in an airtight container for up to a week.

 

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P.S. – I am linking up with Angie and her cohosts  Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook for Fiesta Friday.