Crockpot Granola

best granola I've ever tasted and super healthy too- throw everything into the crockpot, so easy!

We love granola ’round here.  On top of our yogurt or mixed in with our cereal or eaten just plain.  I have tried and tried to make my own, but mine has always turned out soggy or burnt or just plain gross!  Is this why they charge an arm and a leg for it at the store??? It must be.  I must just not be cut out for making granola.  Then, I came across an interesting concept…. Put it all in the crockpot and let IT be the one to fail, if failure is even possible for a crockpot.  Surely, a crockpot is a fix all solution.  I mean, when have you ever pulled something out of a crockpot and been like gross?  Hardly ever.  And it must not be the crockpot’s fault… it’s OBVIOUSLY the recipe.  So here I was… dumping oats and other granola goodies into the crockpot, hoping for once that I could churn out some awesome granola.  And crockpot, you have not let me down!  I love you forever! Granola for the win.


Perfectly roasted oats, crunchy almonds, lightly sweetened.  My crockpot did it.



And perfect for one of my go-to breakfasts…


And if I can’t mess this up, there’s no way that you can, believe me.  If the total granola failure can make a batch of perfect granola, then there is only hope for you.

Crockpot Granola


5 cups of rolled oats

1 cup almonds, chopped or crushed

1/2 cup sunflower seeds

1 cup unsweetened coconut flakes, optional

1/4 cup coconut oil, melted

3/4 cup honey

1 tsp. vanilla

1 tsp. cinnamon

1/8 cup water


In large crockpot, mix all the dry ingredients.  Melt coconut oil and add next 4 ingredients to a medium bowl.  Mix well.  Pour over dry mixture and stir to coat.  Cook on low heat for about 4 hours with the lid ajar to allow steam to escape, stirring every 45 minutes or so.  Spread on wax paper to cool.  Store in mason jars or airtight containers.  You can even add in dried fruit too!


Flaky Blueberry Biscuits

Super flaky mile high blueberry biscuits


Christmas this year decided to grace the South with 70 degree weather.  As much as I love my shorts and t-shirts and flip flops, it was difficult to turn on my “Christmas spirit” so to speak.  I like my Decembers and Christmases cold.  Sue me.  However, with the heat wave, came BLUEBERRIES!  Suddenly, the berries started coming back into season and they didn’t cost $10/lb.  I joke, but seriously.  I got blueberries for $1.88/pint and stocked up.  Suddenly, my house was reminiscent of summertime.   Except by now, the heat wave was gone, and I was left baking blueberry things in 40 degree weather.  Oh well.  At least, I had blueberries.  And blueberries and biscuits?  Just ask Bojangles.  Yum.  Nothing like a flaky, buttery biscuit encasing a mound of fresh blueberries, am I right?

Some flour, sugar, salt, and baking powder go into a bowl.  Cut in a stick of butter until crumbly.

Next add some buttermilk.  I never have buttermilk, so I use this nifty trick using milk and vinegar.  1 Tbsp. of vinegar into your milk will spoil it in a few moments time, and you’re left with a curdled buttermilk mixture.  Trust me, works everytime!


Mix your dough until it becomes a crumbly yet mold-able dough.

Meanwhile, melt some butter into a square 8×8 pan.


Then flour your surface and roll out the biscuit dough into a rectangle.  Place blueberries on top and fold rectangle in half to make a square.



Cut your square into 9 equal parts.


Then, place in the pan with the melted butter.


Bake in a preheated oven for about 20-25 minutes and voila! Beautiful, flaky, golden brown biscuits with blueberries bursting at the seams.






Blueberry Biscuits


2 cups all purpose flour

2 Tbsp. sugar

1 tsp. salt

1 Tbsp. baking powder

1 stick of cold butter, cut into chunks

3/4 cup of buttermilk or 2/3 cup of milk with 1 Tbsp. of vinegar

1/2 cup fresh blueberries

2 Tbsp. butter for greasing the pan


Preheat oven to 400 degrees.  In a large bowl, mix flour, sugar, salt, and baking powder.  Cut in butter until it resembles a coarse meal.  Add the buttermilk or buttermilk mixture and mix until it becomes a crumbly, but mold-able dough.  Melt butter in an 8×8 square pan.  Roll out on a floured surface into a rectangle.  Place fresh blueberries on top and fold over into a square.  Cut into 9 sections and place into pan.  Bake for 20-25 minutes, until golden brown and done in the center.

Perfect for breakfast or as an awesome side for any dinner!


Simple Cinnamon Rolls with Maple Coffee Frosting

Simple Cinnamon Rolls with maple coffee frosting- Southern Mothers

If I had to pick one dessert…or ehem… breakfast that tops any other, it would definitely have to be cinnamon rolls.  Fresh, doughy, yeast bread encasing a succulent cinnamon sugary center, topped with delectable icing.  What more could anyone want?  If you have to breath a sigh of determination every time you make cinnamon rolls, then this recipe is for you.  And I just happened to stumble upon Everyday Cinnamon Rolls over at Our Best Bites. It’s simple, yet this is BY FAR my favorite recipe ever for cinnamon rolls, and believe me, I’ve tried them all.  So roll up your sleeves, throw on your apron and let’s make cinnamon rolls together!

I follow the recipe to a tee for the dough part, but when it comes to the filling and the icing, I stray.  I tend to do that.  So, go to Our Best Bites and make the dough, but when you’re done, come back over here, and I’ll show you how to make the filling and the frosting.

Instead of brown sugar, I like to combine brown sugar and white sugar and add a bit more cinnamon.




Roll it up and cut ’em up, about 1 to 1-1/2 inches thick.  Plop them in a greased 9×13 pan.  And use butter! Pam will make them have crunchy bottoms…no good.


The best fool proof way to make the rolls rise is stick them in an unheated oven with the light on with a dish of boiling water underneath of them.  A little trick from Marietta native, Alton Brown… who I’ve seen at Kroger! Yes, I was starstruck.  And he’s awesome.


And don’t look too closely at my oven… ahem… apple pie spillage.

After about 30-40 minutes, the rolls should be nice and risen.  Immediately bake in a 350 degree oven for 15-20 minutes until golden brown.

Now, that the rolls are done, let’s make the frosting!


Whip up cream cheese, melted butter, powdered sugar, syrup, and coffee until smooth and caramel in color.


I like to spread the frosting on the rolls when they have cooled a bit… ‘cuz I like a big, fat layer of frosting.




Simple Cinnamon Rolls w/ Maple Coffee Frosting


Everyday Cinnamon Rolls

Prep and bake also according to instructions.


1/2 cup butter, melted

1/2 cup sugar

1/2 cup brown sugar

2 Tbsp. cinnamon


1/4 cup butter, melted

3 oz. cream cheese

3 cups powdered sugar

1/2 cup of strong coffee

2 Tbsp. pure maple syrup

Whip ingredients altogether until it becomes a thick, but spreadable icing, caramel in color.  Spread on top of cooled rolls.

Don’t be overwhelmed by cinnamon roll making anymore!




Cream Cheese Berry Coffee Cake

Easy, beautiful Cream Cheese Coffee Cake

Something about rainy days always puts me in a baking frenzy.  And if it’s a rainy Monday, you can bet your bottom dollar, I’m in an apron, in my kitchen, whipping up something to put in the oven.


I was sitting in my rain boots, sipping on coffee, when I suddenly needed to make this cream cheese berry coffee cake.


Oh, how I begged my mom to make this over and over.  And when she pulled it out of the oven, it always looked like she slaved over it.  The presentation is gorgeous, but the effort is minimal.  That’s my kind of thing.  Can I get an Amen??? It’s light and biscuity, and it just sings like heaven when it melts in your mouth with the jam filling and the vanilla icing.

And when something so heavenly has basic pantry ingredients, I say yeah! baby!


2 cups of Bisquick go into a large mixing bowl.  I usually make my own Bisquick.  Then cut in the cream cheese and butter.


With this thingamajig.  A pastry cutter?  Whatever they are, they are brilliant, and I love mine.


It should look something like this…


Now, add the milk and mix until it becomes a crumbly dough ball.



Next, you’ll need a large cookie sheet and a rolling pin.


*Interesting story about this rolling pin:  it belonged to my Great Great Grandmother and has been passed down 4 generations!  And one day, I hope to pass it on to my daughter.  They don’t make rolling pins like they used to;  this thing can do it all!

Anyways… back to coffee cake.

Gather it into a ball and shape it into a log on the cookie sheet.


Dust your rolling pin with flour, and roll the dough into a rectangle.



Here comes the fun part.  Take a sharp knife and cut slanted strips on the two sides about 1 inch apart, leaving a long strip in the middle of the dough.


It will look something like this.


Next, take your jam of choice.  The original recipe calls for strawberry jam, but when you have the best homemade blackberry jam made by a friend, you always use that, of course 😉


Spread the jam evenly along the middle of the dough.


Then starting at the top, fold the strips over one another, moving from left to right.


Then, you’ll have a lovely (looked like you slaved over it) braided coffee cake! But, easy peasy, right?!


Put into a 375 degree oven and wait it out for 20 minutes.  Meanwhile, it’s time to make the icing.

Put 1 cup of powdered sugar into a bowl along with a little milk and vanilla and mix until drizzle consistency.


When the coffee cake is done, it should look like a perfectly baked golden biscuit.


Once the icing is mixed and the cake has cooled for about 20 minutes, it’s time to drizzle it over.



And then, of course, we all know the next step… cut into it and try not to eat the whole thing.


Cream Cheese Berry Coffee Cake



2 cups of Bisquick

1/4 cup of cold butter

3 oz. of cold cream cheese

1/4 cup of cold milk

1/2 cup of berry preserves


1 cup powdered sugar

1-2 Tbsp. milk

1/2 tsp. of vanilla


Preheat oven to 375 degrees.  Put 2 cups of Bisquick in a large mixing bowl.  Cut in the cream cheese and the butter until crumbly.  Stir in the milk.  Knead until dough forms a crumbly ball.  Place on large cookie sheet and roll into a rectangular shape about 1/4 in thick.  Using a sharp knife, make slanted cuts in 1 inch intervals down the sides of the dough, leaving a long strip in the middle.  Spread preserves down the middle of the dough.  Take the 1 inch strips and fold over the filling.  Bake for about 20 minutes until golden brown.  Meanwhile, stir powdered sugar, milk and vanilla in a small mixing bowl.  When cake has cooled about 20 minutes, drizzle icing over the top.  Cut and serve!