Recipes from Chef Laura’s Kitchen

14238284_10153809862114149_7694107989378568405_n

Sinful Protein Pancakes

Recipe and Procedure for Sinful Protein Pancakes Ingredient Qty. All purpose flour 1 1/2 cups Whey Protein Powder, Vanilla 1/4 cup Sugar 1/4 cup Baking Powder 4 t Laura’s Gourmet Granola, Sinful Cinnamon Crunch 1/2 cup Milk 1 1/4 cups Egg, beaten 1 large Vanilla 1 t Butter, unsalted, melted, cooled slightly 2 T Yield: Eight 4” pancakes Combine all dry ingredients in a bowl and whisk together. Combine milk, egg, and vanilla in a separate bowl. Add in butter. Pour liquid into the bowl with dry ingredients and whisk well to combine. Heat a griddle or nonstick sauté pan over medium high heat.   Spray with nonstick spray. Place a heaping quarter cup of batter into pan. Cook until golden, then flip, adjusting heat as necessary. Place on a platter and keep warm while preparing remaining protein pancakes. Serve immediately. Pancakes may also be cooled and refrigerated three days, or […]

caramel-applelicious-crunch-cookies

Caramel AppleLicious Crunch Cookies

Yield about 3 dozen 1 oz cookies Ingredients 6.75 oz All Purpose Flour 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/2 t Kosher salt 3 oz Unsalted Butter, room temperature 1 cup Golden Brown Sugar, packed 2 t Vanilla Extract 1 large egg 5.5 oz Laura’s Gourmet Granola&#0153, AppleLicious Crunch 6.5 oz Caramel Bits Instructions Preheat oven to 325 convection. Line sheet trays with parchment or Silpat. Combine flour, baking powder, baking soda and salt. Set aside. Beat butter until smooth. Add brown sugar and beat until combined. Scrape. Add vanilla and egg. Beat until smooth. Scrape. Add flour combination and beat on low speed until combined. Fold in AppleLicious Crunch and Caramel Bits and combine well on slow speed. Portion onto prepared sheet trays. Bake 14 minutes, rotating once if necessary. Do not overbake. Cookies may appear to be underdone, but they are not. Allow to cool completely […]

cherryrific-crunch-salad

Chef Laura’s Foodie Chopped Salad with CherryRific Crunch

Yield 6-8 servings Ingredients 1 pound sweet potatoes, peeled and cubed 10 large brussels sprouts, trimmed, thinly sliced 24 oz Kale, stems and inner ribs discarded, thinly sliced 1/2 half one small head radicchio, thinly sliced 1/2 cup Pepitas, toasted 1 1/2 cups cooked Quinoa 1 cup Laura’s Gourmet Granola™, CherryRific Crunch 2 oz Balsamic Vinegar 2 oz Sherry Vinegar 2 T Dried Tart Cherries 1/4 cup sugar Extra Virgin Olive Oil Sea Salt Instructions Preheat oven to 425 degrees. Toss cubed sweet potatoes with enough olive oil to coat and season with sea salt. Place on a parchment lined baking sheet and roast until tender and lightly caramelized in spots. Remove from oven and cool completely. Place balsamic vinegar, sherry vinegar, cherries and sugar into a small saucepan. Bring to a boil and cook until large bubbles form along the surface of the pan. Remove from heat and strain […]

Loco-and-Cruncharoons-1024x566

LocoCocoNut Crunch’aroons’ for the Coconut Lover!

  Yield 36-40 Pieces Ingredients 2 large egg whites pinch of kosher salt 1 can (14 ounces) sweetened condensed milk 2 t Vanilla extract 16 oz Laura’s Gourmet Granola™, LocoCocoNut Crunch Instructions Preheat oven to 300 (275 convection). In medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in granola until well combined. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart. Bake until cruncharoons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.

photo-7

Hot Chocolate Crunch Peanut Butter Cookies

Yield about 3 dozen 1 oz cookies Ingredients 1 1/4 cups All Purpose Flour 3/4 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 t Kosher salt 4 oz (1/2 cup) Unsalted Butter, room temperature 1 cup Peanut Butter, smooth 3/4 cup Sugar 1/2 cup Brown Sugar, packed 1 large egg 1 Tablespoon Whole Milk 1 teaspoon Vanilla Extract 1/2 cup Laura’s Gourmet Granola™, Hot Chocolate Crunch Instructions Preheat oven to 350 degrees (325 convection). In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. On slow speed, add the flour mixture and beat thoroughly. Place Hot Chocolate Crunch in a food processor and coarsely puree to break down […]

IMG_1596

Very CherryRific Crunch and White Chocolate Chip Cookies

Yield 4 dozen cookies Ingredients 16 oz Unsalted Butter, room temperature 3 1/2 cups Golden Brown Sugar, packed 4 Large Eggs 2 teaspoons Vanilla Extract 3 1/2 cups All Purpose Flour 2 t Kosher Salt 1/2 teaspoon Baking Soda 3 cups CherryRific Crunch, Laura’s Gourmet Granola™ 2 cups White Chocolate Chips 1 cup Dried Tart Cherries Instructions Preheat oven to 325 degrees (convection) or 350 degrees (conventional) In bowl of stand up mixer, cream butter until smooth. Scrape bowl, then add brown sugar and beat until smooth. Scrape bowl. Add eggs, combine well. Add vanilla. Combine and scrape bowl. In small bowl, combine flour, salt and baking soda.With mixer on slow speed, add combined flour ingredients. Beat until smooth, then scrape bowl. On slow speed, add granola, white chocolate chips and dried cherries. Mix until just combined. Refrigerate dough one hour or overnight. Line sheet trays with parchment or silicone […]

pumpkin_pecan_crunch_muffins

Pumpkin Pecan Crunch Muffins

Yield 12 large muffins or 18 small (not mini) muffins Ingredients 1 1/2 cups all purpose flour 1 t baking powder 1/2 t baking soda 1/4 t kosher salt 1 cup sugar 1 cup (8 oz) butter, unsalted, room temperature 4 each, eggs, large, room temperature 3/4 cup (6 oz) pumpkin, canned 1 T vanilla bean paste 1 1/2 cups Laura’s Gourmet Granola™, Pumpkin Pecan Crunch, for batter as needed, Laura’s Gourmet Granola™, Pumpkin Pecan Crunch Instructions Preheat the oven to 350 degrees. grease and flour 24 muffin/cupcake liners and place them in muffin tins. In a mixing bowl, stir the flour, baking powder, baking soda and salt together and set aside. Cream the butter until smooth. Add the sugar and vanilla and beat on high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating on medium speed. Alternately add the flour and […]

honey_roasted_peanut_crunch_cookies

Honey Roasted Peanut Crunch Cookies

Yield 12-18 Cookies Ingredients 1/2 cup butter, unsalted, room temperature 1 cup golden brown sugar, packed 1 each, eggs large 1/2 t vanilla extract 3/4 cup all purpose flour 1/4 t baking powder 1/2 t baking soda 1 1/2 cups Honey Roasted Peanut Crunch 3/4 cup butterscotch chips Instructions Cream butter until smooth. Add brown sugar and beat at medium speed until well combined. Add the egg and the vanilla and beat until blended. In a separate bowl, combine flour, baking powder, and baking soda. Add to the butter mixture and beat on medium speed just until incorporated. Scrape bowl and beat an additional 10 seconds. Add Honey Roasted Peanut Crunch granola and butterscotch chips and mix just until combined. Spray or line baking sheets. Using a 2 T measure, scoop out the dough, flattening it slightly in the center. Refrigerate for 1 hour. Preheat the oven to 350 degrees. […]

hot_chocolate_crunch_crusted_bananas

Hot Chocolate Crunch Crusted Frozen Bananas

Yield 8 Servings Ingredients 2 large bananas, ripe and peeled, sliced in 1 1/2 inch pieces on bias 1/4 cup chocolate Chips, melted 1/2 cup or as needed Laura’s Gourmet Granola™, Hot Chocolate Crunch Instructions Roll each banana slice in melted chocolate, then in Laura’s Gourmet Granola, Hot Chocolate Crunch Stick a small toothpick into each piece through slanted end, place on wax paper or parchment and freeze 1 hour or overnight.

baby_greens_salad

Salad of Baby Greens, Roasted Chicken, Ditalini and Blueberries with White Wine Honey Vinaigrette

Yield 4 Servings Ingredients 1 pound chicken breast kosher salt lemon pepper 1/2 cup dry ditalini pasta, cooked according to package directions 6 oz baby greens, such as butter lettuce, Lolla Rossa, Frisee 1/2 English (hot house) cucumber, small dice 1 each red bell pepper, small dice 12 each oro dulce grape tomatoes (yellow) or red grape tomatoes, sliced in half 6 oz blueberries 4 oz goat cheese, chilled 1/4 cup Laura’s Gourmet Granola™, Vanilla Almond Crunch Vinaigrette 1 small shallot, finely chopped 2 t Dijon mustard 2 t honey 2 T white wine vinegar 6 T olive oil, extra virgin kosher salt and pepper, to taste Instructions Preheat oven to 375 degrees. Season chicken breasts lightly with salt and lemon pepper. Roast 18 minutes or until firm to touch. Remove from heat and, when cool enough to handle, cut into large dice. Cut goat cheese into 4 even rounds. […]