Food & Drinks
Fabulous food and drink from NW Favorites! Who's hungry for great recipes, party tips, cocktails, and more?
These healthy granola oatmeal cookies are so delicious! It’s a bit of a taste “cheat” to use the yummiest granola you can, partially because they’ve done some of the work for us, but hey, you’ll all busy enjoying life right, so saving a little time is a major “YES” in our book!
Ingredients / Shopping list:
3/4 Cup Flour (any kind you like)
3/4 Cup Quick Oats
3/4 Cup of of your Favorite Granola (For this, we tried Nature’s Path Organic Pumpkin and Flax Seed, Yum!)
1 1/2 tsp baking powder
1 1/2 tsp salt
1/4 tbsp chia seeds
2 tbsp butter, softened
1 large egg, room temperature
1/2 cup agave or honey
1 1/2 tsp vanilla extract
1/4 cup raisins
Here’s how to make them! Get ready for a complicated recipe, just kidding, it’s a total breeze!
Preheat oven to 325 Degrees
Prepare a cookie sheet with a sil pat.
Whisk together the Flour, Quick Oats, Granola (you may need to break it up a little), baking power, salt chia seeds, salt.
In a separate bowl (we use the kitchen aid mixer with the whisk attachment, whisk together the butter, egg, agave/honey. and vanilla.
Add the dry ingredients in with the wet ingredients.
Once blended, add in the raisins!
Get your ice cream scoop and scoop about 12-15 cookies out. Press them down slightly with a spoon.
Bake for about 12 minutes, or until the sides are golden!
Great ready to devour! They are perfect for breakfast, road trips, Fika, you name it!
If you try these, be sure to tag us in your post or stories @northwestfavorites so that we can see!
This light loaf is the perfect addition to your Sunday morning coffee. It’s light, yet rich and lemony too! You could also add a blueberry compote with a scoop of ice cream and serve it for dessert! Yum, Yum!
Preheat oven to 350 Degrees
- 2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1/2 granulated sugar
- 2 eggs
- 1/4 cup olive oil
- 1/4 cup coconut oil
- zest of 1 large lemon (add more if you want a pucker!)
- 3/4 vanilla extract
- 1 1/4 cups greek yogurt
- 1 cup fresh blueberries (if using frozen, thaw before adding and drain out water)
Grease a loaf pan and set aside.
In the bowl of a mixer, whisk sugar and eggs together until pale and smooth, add olive oil, coconut oil, lemon zest, and vanilla. Mix until combined. Stir in yogurt.
In a separate bowl, whisk together flour, baking powder,
andsalt. Add to wet ingredients and stir until just combined.
Fold in blueberries. Place the batter in the prepared baking dish, smooth the top and bake for 50-55 minutes or until a toothpick comes out cleanly.
Let cool for 15 minutes before serving. Enjoy!
These cookies are perfect for Valentine’s, Galentine’s, or any “tines” day! Cake-like, full of flavor, and fun to make, bet you can’t just eat one!
Makes 20 cookies
- 1 1/3 cups flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup brown Sugar
- 1/3 cup white sugar
- 1/4 cup butter (room temperature)
- 2 eggs
- 2 1/2 tsp vanilla
- 1 tsp red food coloring
- 1/4 cup powdered sugar
In a bowl combine your dry ingredients; flour, cocoa powder, baking powder & salt. Give it a quick whisk and set aside.
In a large bowl cream butter and sugar together with an electric mixer until light and fluffy. Add in eggs and vanilla and mix together until combined. Slowly add in dry ingredients and mix together until thoroughly combined. Add in red food coloring a few drops at a time while mixing until a deep, bright red hue is achieved.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or spray with nonstick cooking spray. Pour powdered sugar onto a plate or in a shallow bowl. Scoop chilled cookie dough into small balls and roll in powdered sugar. Once you’ve rolled all the cookie dough balls in powdered sugar repeat this step one more time, roll in the powdered sugar once more to get a good coating of powdered sugar on each cookie.
Bake in the oven for 10-12 minutes. Allow cookies to cool for 2 to 3 minutes before you transfer to a wire cooling rack to cool completely. Serve immediately or store in an airtight container for later.
These chocolate covered pretzels are so delicious, they add the perfect amount of savory and sweet, and are the perfect treat with a cup of coffee or tea!
Makes 16 Pretzels
- 1 cup semi sweet chocolate chips, melted
- 16 pretzel rods
- Valentines day sprinkles
Place chocolate chips in a
microwave safebowl. Microwave on high for 1 minutesat 50% power, remove from microwave and stir. The chocolate chips won’t be fully melted so continue to microwave on high in 10-15 second intervals, stirring in between until all chips are melted! Set aside.
Cover a cookie sheet with parchment paper or a Silpat, lay 16 pretzel rods on the cookie sheet and drizzle chocolate over them. Keep drizzling until you’ve reached your desired “chocolaty-ness”
While the chocolate is still wet, add your sprinkles and place
inthe refrigerator for 20-30 minutes. The chocolate will be set and your chocolate Valentines day pretzels are ready to serve!
Enjoy and Happy Valentines day!
Need a fun weekend activity? How about throwing a wine tasting party? It’s so much fun and obviously contains lots of….Wine-ing!!!
We began by inviting 4 friends…totaling (8 people..4 couples!) and had each couple bring a bottle of wine wrapped inside a paper bag, Each bag was then given to 1 person (the sommelier) for the evening and the fun began!!
What you need…
- FRIENDS…preferably ones that like wine might be a plus!
- 1 friend designated as the “sommelier” they won’t be as into the tasting as they’re somewhat “working” but they can still play along
- printable “tasting” notes cards…find one on the internet or make it up..!
- Snacks…! cheese platter, grilled meat, and my all-time favorite, smashed potatoes (scroll down for recipes!)
Viola, that’s it! All that must be done now is copious amounts of wine must be consumed, laughter must ensue and snacks must be eaten…I would say that’s an evening well done, don’t ya think?
These “healthy-ish” Peanut butter cups are really tasty, loaded with protein and refined sugar-free these peanut butter cups are sure to please. These are a great snack with a cup of tea or perfect for the kids lunches!
Makes 6-8 Peanut Butter Cups
- 1/2 cup coconut oil, melted
- 1/4 cup cocoa powder
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla
In a mixing bowl, Mix together the coconut oil, cocoa powder, maple syrup and vanilla until combined. Layer into a square baking dish or muffin tin (since these are for valentines day you can use a heart shaped mold!). and place into the freezer for 15-20 minutes.
Peanut Butter Layer
- 1/2 cup coconut oil, melted
- 1/2 cup peanut butter (salted, chunky peanut butter)
- 1/4 cup maple syrup
- 1 1/2 teaspoons vanilla
- 2 tablespoons of chia seeds (optional)
- Powdered Sugar for garnish
Mix together Coconut oil, peanut butter, maple syrup and vanilla until combined. Pour on top of chocolate layer, Sprinkle with chia seeds. Freeze for 15-20 minutes.
At this point you can either slice with a warm knife or cookie cutter, or unmold!
Place on a plate and sprinkle with powdered sugar.
Sunday Mornings call for tasty treats and these muffins are de-lish! They are a great use for those sad brown bananas and are pretty quick to prep. Bonus – you can use only 1 bowl (less dishes to wash…yes please!). Most importantly, they are scrumptious!
When you allow bananas to turn brown and almost mushy, they become extra sweet, which makes them the perfect ingredient to use when trying to bake using less sugar. These muffins use agave nectar as a sugar substitution which adds a slightly “nutty” flavor. Slivered almonds the perfect complement if you are a nut lover.
Take to bananas out of the freezer about 15 minutes before you cook start prepping!
Preheat oven to 325 degrees
2/3 cups coconut oil
1/2 cups agave nectar
1 1/2 cups mashed bananas
1 teaspoon baking soda
2 teaspoons vanilla extract
1 tablespoon chia seeds
1/2 teaspoon salt
1 1/2 cups flour
1/2 cups slivered almonds or walnuts
Prepare your muffin tin by greasing all 12 muffin cups.
Melt coconut oil in the microwave until it’s fully liquid. Add agave and whisk, once combined, add 2 eggs and combine thoroughly. Add in bananas, baking soda, vanilla, chia seeds, salt and flour. Mix to combine and until dry ingredients are fully incorporated. Fold in nuts.
Divide batter evenly between 12 muffin cups.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let these babies cool and serve!
Enjoy the perfect little snack, quick breakfast or mid morning pick me up!
Upgrade your biscuit game with these incredibly delicious, simple and fun to eat muffins! I like to serve these with soup and they would be great at your holiday table as well! The cool thing is that because they’re cut into smaller pieces and tossed in the coating all the pieces have flavor!
Makes 12 large muffins
- 2- 16 oz packages buttermilk biscuits (you can find these at the local supermarket or my favorite store, Trader Joes!)
- 1 Tablespoon fresh rosemary finely chopped
- 3 Tablespoons butter, melted
- 2 Tablespoons truffle oil
- 1/2 Teaspoon salt
- 2 Tablespoons parmesan cheese
Preheat oven to 350 degrees.
Spray a muffin tin with cooking spray, set aside. Open biscuit packages and cut each biscuit into 6 pieces.
In a large bowl mix rosemary, butter, truffle oil and salt. Whisk together until combined, add biscuit pieces and toss until completely coated.
Sprinkle parmesan in the bottom of each muffin tin and fill with coated biscuit pieces until all pieces are gone. Press each one down slightly so the pieces stick together.
Bake for 9 minutes until the tops start to brown, then turn down the oven to
325 degrees, cover with foil and bake for another 9 minutes.
Remove from oven, let cool for 5 minutes before removing from muffin tin.
Enjoy these taste morsels of goodness!
This is one of our most favorite sides. Baking the broccoli brings out a somewhat “nutty” flavor and it can be the perfect addition to a salad, pasta dish or just have it as a side dish. This recipe is simple, foolproof and well, downright delish.
Preheat oven to 400 degrees
- 3 cups broccoli, trimmed into bite-sized pieces (I usually make them smaller if they’re going into a salad)
- 2 tbsp olive oil
- 1/2 tsp salt,
- 1/2 tsp pepper
Place Broccoli in a mixing bowl, toss with olive oil, salt, and pepper.
Bake 20-25 minutes
Warning: Once this comes out of the oven a few pieces will inevitably be consumed by passers-by, for this reason, I always add a few more pieces than I think I need just to account for the missing florets.
Step up your brunch game with this outside the box take on Avocado toast. Instead of using “toast” we opted for mini waffles. They sure are a crowd-pleaser, they’re hearty, healthy and they look super cute too!
- 1 1/4 Cup all-purpose flour, spooned and leveled
- 1 1/2 Tablespoons sugar
- 1 Teaspoon baking powder
- 1/2 Cup
- 4 Tablespoons butter, melted
- 4 eggs
- 3 small tomatoes
- 1 small avocado
Place waffle batter in a large bowl, whisk all ingredients together until smooth and combined. Drop spoonfuls onto waffle iron and cook to your desired “done-ness”
Place 1 waffle on a plate, top with fried egg, avocado slices and 2 slices tomato. Sprinkle with salt and pepper!
Enjoy this tasty weekend breakfast!