Strawberry Mango Crisp

We are FINALLY having some nice, warm weather. I’ve taken out my sandals and put away the socks for the season!

I’ve also started to crave fresh, local fruits and vegetables.  I saw that some local asparagus is ready to eat so I know what I’ll be adding to my meals and salads this week.  Although strawberries aren’t ready yet I still made this Strawberry Mango Crisp as a healthy breakfast for my family.

Strawberry Mango Crisp | A Sweet Baker

Strawberry Mango Crisp | A Sweet Baker

On Saturday mornings I love waking up and being able to put breakfast in the oven while I drink my coffee and slowly wake up.  This Strawberry Mango Crisp is easy to put together and is delicious and healthy that you won’t feel guilty going back for seconds.

My oldest son is not a fan of oatmeal and he loved this recipe. The oatmeal is combined with sliced almonds and coconut  and then lightly sweetened with honey.  It was an amazing combination!

Strawberry Mango Crisp | A Sweet Baker

Adding mango with the strawberries, instead of the usual rhubarb, gave this crisp a unique taste that went so well with the oatmeal crumble on top.  The possibilities are endless as to what you can mix and combine together!

As for my family I know I will be making one with rhubarb in it because it’s one of the first fruits to come in season and I can’t wait to get my hands on some of it.  If you’ve followed my blog for awhile you know how much I love my rhubarb.  I’ve made Rhubarb Streusel Bread, Honey Rhubarb Scones, Strawberry Rhubarb Smoothies, and Rhubarb Crumble Bars.  I can’t wait to add some more rhubarb recipes to that list real soon!

Strawberry Mango Crisp | A Sweet Baker

Strawberry Mango Crisp

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 8-10 servings

A sweet and tart crisp that combines strawberries and mangoes under an oat and nut crumble. Perfect for breakfast or dessert!

Ingredients

    For the Filling:
  • 5 1/2 cups fresh strawberries, hulled and chopped
  • 2 cups chopped fresh mango (about 3 mangoes)
  • 1 tablespoon cornstarch
  • 3 tablespoons sugar
  • juice from 1 lime
  • For the Topping:
  • 1 cup rolled oats,
  • 1 cup thinly sliced almonds
  • 1/3 cup flour
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted

Instructions

Preheat oven to 375 F. Lightly grease a 9X13 glass baking pan and set aside.
In a medium size bowl, add the strawberries and mango. Sprinkle with cornstarch and toss the fruit to coat well.
Stir in the sugar and lime juice.
Pour mixture into the prepared pan and spread evenly.
In another medium bowl, add oats, almonds, flour, coconut, cinnamon and salt. Mix all ingredients until well combined.
Add honey and coconut oil and stir until combined.
Pour crumble mixture evenly over fruit and cover with foil.
Bake for 20 minutes, remove foil and bake for another 15-20 minutes or until topping is golden brown and bubbly.
Remove from oven and let cool slightly to enjoy warm or cool completely to enjoy cold. Either way it's delicious!
Enjoy!
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Recipe adapted from Oh She Glows

Doodle your Pillsbury Toaster Strudel and Win! #Strudelgram

Just hearing the word ‘morning’ makes me cringe.

I am not a morning person and I hate getting up to an alarm.  Making everyone breakfast during the week is the last thing on my mind when I wake up.  I just want to be left alone to get ready for work and get the kids on the bus on time.  Our house has busy  mornings during the week so breakfasts are usually pretty quick and easy to prepare.

Doodle your Pillsbury Toaster Strudel and Win! | A Sweet Baker

In my house, my husband is in charge of getting the kids fed in the morning.  Toast, cereal and sometimes eggs are usually what’s on the menu.  Something they can pretty much handle themselves but Dads there to help out if needed.  If there was extra pancakes or waffles from the weekend then they’re in luck with just heating those up as well.

After breakfast our daughter heads upstairs to get ready with me. Our boys are old enough to get themselves dressed but I still have to constantly remind them to brush their teeth and comb their hair (that’s not just in my house is it?).  I much prefer the weekend mornings when I can wake up when I want and have a nice leisurely breakfast with the whole family.  Our favourite weekend breakfast is pancakes with maple syrup and fresh fruit.  What a perfect way to start off your day…..with a coffee in hand as well!

So, when I heard that Pillsbury was having a contest to win $1000 just by doodling on your Toaster Strudel I thought I’d give my kids something fun to do and fun to eat for the weekday mornings!  Plus, it was something they could all do on their own.  All three kids had fun doodling on their breakfast and couldn’t wait to gobble it up.

Doodle your Pillsbury Toaster Strudel and Win! | A Sweet Baker #Strudelgram

The contest is running until March 28, 2014 and one lucky reader will win $1000!  That seems pretty good for just having some creative fun with your breakfast! You can upload your creations to the Strudelgram website and then share them to your Facebook and Twitter accounts.  It’s easy peasy! What are you waiting for?

Doodle your Pillsbury Toaster Strudel and Win! | A Sweet Baker

 

“Disclosure – I am part of the Pillsbury Strudelgram Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group.  The opinions on this blog are my own.”

Strawberry Rhubarb Breakfast Smoothie #LMDConnector

I’m back from holidays and feel energized and ready for Spring!  Bring it on!

While on holidays I ate and drank whatever I wanted but it’s back to reality and back to eating healthy and exercising.

I have tons of frozen rhubarb in my freezer from last year so I threw it in the blender with some fresh strawberries, some Yoplait yogurt and some Fibre 1 cereal.  Out came the perfect Strawberry Rhubarb Breakfast Smoothie…..or any time smoothie for that matter!

Strawberry Rhubarb Breafast Smoothie | A Sweet Baker

I can drink smoothies everyday so I’m always coming up with different flavors and combinations but I have to say this Strawberry Rhubarb smoothie is one of my favorite.  To sweeten it a little I added some honey and tossed in some ground flax and chia seed for extra fibre.  This smoothie will sure hold you over until lunchtime.

Strawberry Rhubarb Breafast Smoothie | A Sweet Baker

If you want more smoothie recipes to add to your breakfast menu, Life Made Delicious has you covered with these:

Strawberry Rhubarb Breafast Smoothie | A Sweet Baker

Strawberry Rhubarb Breakfast Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

This healthy and filling smoothie will be the perfect way to wake up and start your day with.

Ingredients

  • 1 cup milk
  • 1-100g container Yoplait strawberry yogurt
  • 1/2 cup fresh strawberries, quartered
  • 1/2 cup frozen rhubarb, chopped
  • 1/4 cup quick cook oatmeal
  • 3 Tbsp. Fibre 1 cereal
  • 2 Tbsp. honey
  • 1 Tbsp. ground flax and chia seed combination

Instructions

Add all ingredients to a blender and turn on high for 2-3 minutes.
Pour into a tall glass, garnish with a strawberry and enjoy!
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Recipe inspired by Fibre 1 Strawberry Smoothies by Life Made Delicious

 

“Disclosure: I am a part of the Life Made Delicious Blogger Program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

Red Velvet Cookie Granola #LMDConnector

I’ve been wanting to make homemade granola for awhile now but I either didn’t have all the ingredients or I ended up making something else.  I went shopping with one of my sons last week and we came across Pillsbury’s Red Velvet Cookies in the refrigerated section.  Immediately my son wanted to try them so I obliged and he put them in the cart.  At first he thought we could make some trifles with them but as I continued to wander down the aisles I had a great idea.  Why not make Red Velvet Cookie Granola?  I’m so glad we did!

Red Velvet Cookie Granola | A Sweet Baker

This Red Velvet Cookie Granola recipe is so easy to make, even your kids can do it.  It’s a one bowl recipe and you’ll be eating it in under 30 minutes!  For the most part, my family ate the granola all throughout the day, a little handful here and there, but we also tried it as a cereal.  This would be perfect for Valentine’s Day morning because it turns your milk pink and the kids get to eat cookies for breakfast.  Not an everyday occasion but I’m sure they’d love it!

Red Velvet Cookie Granola | A Sweet Baker

Last year for Valentine’s Day I made Red Velvet Cinnamon Buns using Betty Crocker’s Red Velvet mix and they turned out so well that I was excited to try the Pillsbury’s Red Velvet cookie mix for this granola.  Since we’ve already ate all of this granola and it’s not even Valentine’s Day, I think I need to come up with some more recipes for my family.

Red Velvet Cookie Granola | A Sweet Baker

Some ideas I have are these Valentine Cookie Pops, these Chocolate Chip Heart Cookies or this Raspberry Mousse Brownie Pie. Whichever one I choose I know my family won’t complain!  They love dessert just as much as I do.

If you’re looking for some delicious and inspiring recipes make sure you visit Life Made Delicious to get inspired!  It’s my place to go to when I need some tasty meals that my kids will love.

Red Velvet Cookie Granola

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Turn Red Velvet Cookies into a delicious granola snack, filled with oats, coconut, pecans and chocolate chips.

Ingredients

  • 1 pkg. Pillsbury Red Velvet Cookie mix
  • 2 1/2 cups large flake oats
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips

Instructions

Allow Pillsbury Red Velvet Cookie mix to stand at room temperature for 10 minutes before using.
Preheat oven to 325 F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine cookie mix, oats, coconut and pecans together. I used my hands as this allowed the ingredients to blend into the batter better.
Spread dough evenly onto prepared baking sheet, breaking up large clumps with your fingers.
Bake for 18-20 minutes.
Remove from oven and let cool.
Once the granola is cool, break up the large pieces and sprinkle with the mini chocolate chips.
Store granola in an airtight container and enjoy on its own or as a cereal.
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“Disclosure: I am a part of the Life Made Delicious Blogger Program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

Nalesnikis with Cottage Cheese & Wildberry Jam + 2 Giveaways #GayLeaFoods

I’m sure a lot of you are wondering what a nalesniki  is, right?

Basically, it’s a crepe.  The name nalesniki is the Polish word for pancake or crepe.  My husband’s grandmother used to make them for him all the time when he was little.  This past weekend he recreated them in our kitchen with these Nalesnikis with Cottage Cheese & Wildberry Jam.  They were amazing and I’m sure it won’t be the last time he makes them!

Nalesnikis with Cottage Cheese & Wildberry Jam | A Sweet Baker [Read more…]