This post is sponsored by Rhodes Bake-N-Serv.

Have you seen bagel balls at a popular coffee place around the country? You can now make them at home…no yeast and no mixing of flour! Just six ingredients or less depending on what your favorite bagel toppings are!

These little bagel balls are so popular because they taste amazing and they are an easy on the go breakfast or snack, essentially it's a cream cheese filled bagel, think bagel balls stuffed with cream cheese.

Can you see the cream cheese? No need to slice your bagel or spread cheese on it because it's cream cheese stuffed bagel bites!

Can you freeze stuffed bagel bites?

You can totally freeze bagel bites after making them. I put them in a zippered plastic bag. Always label when you're freezing food, add the date and what's in the bag! (This makes your life easier later on!)

To reheat them, I defrosted them in the refrigerator overnight and heated them up in the oven at 350 degrees F for about 5 to 6 minutes.

Ingredients for making stuffed bagel bites

• Rhodes Bake N Serve Yeast Dinner Rolls (these are located in your grocer's freezer section)
• cream cheese
• baking soda
• one egg white
• your favorite bagel toppings (I used sesame seed, everything bagel seasoning and shredded asiago cheese)

I love love Rhodes frozen Yeast Dinner rolls, I have made pretzel rolls with them as well as cheddar cheese cloverleaf rolls. I have baked them up according to the directions on the back of the bag and used the rolls as slider burger rolls and buns for pulled pork sliders too!

How to make stuffed bagel bites

Spray a baking sheet with nonstick cooking spray and place frozen Rhodes Bake N Serve Yeast Dinner Rolls on it.

Spray a sheet of plastic wrap with the cooking spray and allow the rolls to defrost for 2 hours on the counter.

Cut up the cream cheese into four even pieces and cut each piece into 4 more pieces.

One by one, cut each roll in half using kitchen shears.

Flatten just a little bit (as pictured above).

Place a piece of cream cheese in the middle.

Wrap the dough around it and keep pinching the dough to seal it. Be sure to seal it up nicely so the cream cheese doesn’t burst out of the bagel balls while baking.

Allow the rolls to rest on the same prepared baking sheet for 45 to 60 minutes (rewrap with the sprayed plastic wrap).

Bring a pot of water to a boil. Heat your oven to 400 degrees F.

Once it’s boiling, carefully add the baking soda. Turn the heat down to medium. The water needs to be hot but it’s better if it’s not continually boiling for this next step.

Add a few rolls at a time to the pot and allow to cook for 15 to 30 seconds.

Remove with a slotted spoon and drain on a paper towel lined plate or baking sheet.

Add rolls to a parchment paper lined baking sheet.

Brush each roll with the beaten egg white. Add toppings to each bagel bite.

I used sesame seed on a few. Everything bagel seasoning on some of them.

And shredded Asiago cheese.

After baking for 17 to 18 minutes, here's how they look!

Make sure to allow them to cool for at least 10 minutes before trying them.

These cream cheese stuffed bagel bites make me smile!

These little bagel balls stuffed with cream cheese are wonderful! They are so easy to make!

Okay, add it to your to do list, to get Rhodes frozen Yeast Dinner Rolls from the store and make these bagel bites soon! This week!

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Stuffed Bagel Bites Recipe

Servings 16 bagel bites

Ingredients

• 8 Rhodes Bake N Serve Yeast Dinner Rolls
• 4 ounces cream cheese cut into 16 evenly sized pieces
• 1 Tablespoon baking soda
• 1 egg white beaten

Bagel Toppings

• Sesame seed
• Everything bagel seasoning
• Shredded asiago cheese

Instructions

• Spray a baking sheet with nonstick cooking spray and place frozen dinner rolls on it. Spray a sheet of plastic wrap with the cooking spray and allow the rolls to defrost for 2 hours on the counter.
• Cut up the cream cheese into four even pieces and cut each piece into 4 more pieces.
• One by one, cut each roll in half and flatten just a little bit. Place a piece of cream cheese in the middle and wrap the dough around it and keep pinching the dough to seal it. Be sure to seal it up nicely so the cream cheese doesn’t burst out of the bagel balls while baking.
• Allow the rolls to rest on the same prepared baking sheet for 45 to 60 minutes (rewrap with the sprayed plastic wrap)
• Bring a pot of water to a boil. Heat your oven to 400 degrees F.
• Once it’s boiling, carefully add the baking soda. Turn the heat down to medium. The water needs to be hot but it’s better if it’s not continually boiling for this next step.
• Add two to three rolls at a time to the pot and allow to cook for 15 to 30 seconds. Remove with a slotted spoon and drain on a paper towel lined plate or baking sheet.
• Add rolls to a parchment paper lined baking sheet. Brush each roll with the beaten egg white. Add toppings to each bagel bite.
• Bake at 400 degrees F for 17 to 18 minutes.
• Allow the rolls to cool for at least 10-15 minutes before enjoying.

Notes

Notes:

You can freeze these and enjoy later! Freeze them in a zippered plastic bag. Defrost in the refrigerator overnight and reheat in a 350 degrees F oven for a 5 to 6 minutes.

Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Stuffed Bagel Bites appeared first on The Little Kitchen.

This post is sponsored by The National Frozen & Refrigerated Foods Association.

My friends, you know all about quick and simple meals and I have loved working with the National Frozen & Refrigerated Foods Association and bringing you some fun meals that come from our freezer and refrigerator!

I made you these little breakfast egg cups, you bake them in a nonstick cupcake pan and you can totally make them ahead. With just five ingredients, I'm not counting the salt and pepper! What I love about them is you can serve them at your next holiday brunch or make them on Sunday and have them for breakfast the entire week. They are so versatile!

Here's what I'm using. When I asked Curtis to pick up the Jimmy Dean Heat ‘n Serve Original Sausage Links in the freezer aisle, he was so excited about these. We can easily make breakfast with these on the weekends or during the week.

Cascadian Farms Organic HashBrowns and Spinach, I'm so excited to find these at my local grocery store. I love the hashbrowns, they are so good!

And NestFresh Free-Range Organic Large Eggs, we have a new favorite brand. We love that they are cage free too!

First thing you're going to do besides turn the oven on is defrost the spinach. Take it out of the paper box and put the plastic bag in a bowl of cold water.

Next, I defrost the Jimmy Dean sausage links in the microwave using my defrost setting.

You want to cut these into little pieces so when you bite into the breakfast egg cups, you'll get sausage in almost every bite!

Stick with me, look at the photo, I cut the sausage length-wise and then in half length-wise again. (I’m all about being efficient in the kitchen as possible!)

And then, I cut them into little pieces. Instead of cutting them into little pieces and then cutting those slices into littler pieces.

And then you're done!

Chop up the red pepper.

And then, we're back to the spinach. You're going to squeeze all of the water out of the spinach. I use a potato sack dish cloth or you can use paper towels.

Squeeze and wring out the water.

And that's the spinach you have left.

Beat the NestFresh Free-Range Organic Eggs in a measuring cup. That way it's easy to pour the eggs into the muffin pan!

Generously spray your cupcake pan. And make sure you're using an actual nonstick cupcake pan. Don't make the same mistake as I did!

I have everything lined up and ready to go!

Add the hash browns to the bottom of each muffin cup.

Then, layer with sausage links and spinach.

And red pepper. And repeat. I did notice I had some spinach left over and you probably will too. You can use it make this spinach artichoke dip!

Pour the beaten eggs into the muffin pan.

You're only filling them about halfway or a little bit more than half way. Be sure not to over fill them!

Bake them and then use spatula to make sure the sides are not stuck to the muffin pan.

Look how beautiful!

They are so so good and I know you'll love them for your next holiday party. I totally didn't even intend to make them festive looking but the green and red are so festive in the egg cups, aren't they?

They are great for that party or even that quick breakfast to go on those busy weekday mornings! Don't forget to check out the video that I made for this recipe too!

I would love to know if you have made little egg cups or omelettes with your muffin pan before?

Be sure to follow the National Frozen & Refrigerated Foods Association on facebook and instagram for easy home meals that you can make for your family!

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Five Ingredient Breakfast Egg Cups

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 egg cups

Ingredients

• 10- ounce package Cascadian Farm Organic Cut Spinach frozen
• 6 Jimmy Dean Heat ’n’ Serve Original Sausage Links from 23.4-ounce package frozen
• 1/2 red pepper chopped small
• About 1/2 of 16-ounce Cascadian Farm Organic HashBrowns package frozen
• 7 to 8 NestFresh Free-Range Organic Large Eggs beaten
• Salt and pepper

Instructions

• Heat oven to 425 degrees F.
• Prep the ingredients. Open the Cascadian Farm Organic Cut Spinach package and remove the plastic bag with the spinach place into a bowl and add cold water until it’s covered This will take about at least 15 minutes (you can make it go a little faster by changing the water a couple of times).
• While the spinach is defrosting, remove the Dean Heat ’n’ Serve Original Sausage Links from the bag and defrost in the microwave for a few minutes, just so you can cut them up. Cut up the sausage links into small pieces (into 5 pieces and then each piece in half or quarters).
• Chop up the red pepper.
• Prep your nonstick muffin tin/cupcake pan and spray each muffin cup with nonstick cooking spray.
• Back to the spinach. Remove from packaging and squeeze inside a of kitchen towel to remove the moisture.
• Add about 1 tablespoon of Cascadian Farm Organic HashBrowns to each muffin cup. Layer in pieces of Jimmy Dean Heat ’n’ Serve Original Sausage Links, the Cascadian Farm Organic Cut Spinach and the red pepper. Repeat until all of the muffin cups are filled up. (You will probably have some spinach left over
• Take the beaten NestFresh Free-Range Organic Eggs and add salt and pepper to them. Then, pour into each muffin cup, you’re only filling them about half way (be careful to not over fill).
• Bake for 15 to 17 minutes at 425 degrees F or until the eggs are cooked to your liking.

Notes

Notes:

Store them in a tightly sealed container in the refrigerator. It’s easy to reheat them. Put them on a microwave-safe plate and cover, microwave for about 30 seconds and add 15 seconds at a time until heated through.

Guess what? You can totally make these ahead and freeze them! Place them on a lined baking sheet separated (not touching) and place them in the freezer for at least 30 minutes. Then, place them into a zippered plastic bag. That way when you store, them they won’t stick together and freeze together. To reheat, heat oven to 400 degrees F (while the oven is reheating, remove them from the freezer and place on the counter). Bake for 16 to 17 minutes, or until heated all the way through.

Disclosure: This post is sponsored by The National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.

The post Five Ingredient Breakfast Egg Cups appeared first on The Little Kitchen.

This post is sponsored by Tuttorosso Tomatoes.

I'm sharing this recipe for tomato & cheese omelette muffins. They include some of my favorite ingredients: tomatoes, mushrooms, goat cheese, cheddar cheese and more!

I absolutely love working with brands that I believe in. I wouldn't work with them if I didn't. And the people I get to work with at Tuttorosso Tomatoes makes it that much more fun.

A couple of months ago, I traveled to Indiana to visit Tuttorosso Tomatoes and I got to visit a tomato farm! The farm is owned by a family and they were so sweet and made us feel so welcome.

A lot of times, you and me (the rest of us who don't live near or on farms) buy ingredients at the grocery store without a second thought about how it made it there.

After my first visit to a farm a few years back, I now always say that everyone should visit a farm…and children should get the opportunity so all of us can appreciate our farmers.

They work really hard and every farmer I have ever met loves what they do, cares deeply about what they do and I have to mention again: they work really really hard.

Tuttorosso works closely with their farmers to ensure they have the resources they need and to ensure they get the best tomato crop for their canned tomatoes.

It was an awesome day, learning all about tomatoes with the brand, the farmers along with my fellow bloggers.

We also did a taste test and learned all about the new products coming out next year…I'm so excited!

A tomato bread pudding that we had at dinner one night…so so good!

For this recipe, I'm using their new 14.5 ounce cans! I learned about them when I was in Indiana. I'm so excited for these…for the times when you don't need a full 28 ounces for your recipe!

First, strain the diced tomatoes.

After straining, they will look like this.

Cook the mushrooms.

Then, cook the onions and peppers.

I beat the eggs in a large measuring cup so it's easy to pour.

Add the vegetables and mushrooms together.

Break up the goat cheese.

Spray the muffin tin with a generous amount of nonstick cooking spray. You don't want to miss any spots because it's not funny cleaning stuck on egg. Also, I used a nonstick muffin tin but you still need to spray.

Add a little bit of egg and goat cheese.

Scoop in the vegetable filling…

And some more goat cheese.

And top with cheddar cheese.

Bake and you'll get these wonderful omelette muffins that you won't be able to resist. These will be perfect for those busy mornings, they store great in the fridge. And even for those family get together brunches. So fun and you can prep and cook the veggies ahead of time!

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Tomato & Cheese Omelette Muffins Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 omelette muffins

Ingredients

• 2 Tablespoons butter
• 1 Tablespoon soy sauce
• 8 ounces mushrooms sliced
• olive oil
• 2 garlic cloves minced
• 1/2 medium onion chopped
• 1/2 green pepper chopped
• 14.5 ounce can diced tomatoes drained
• 4 to 5 ounces goat cheese broken apart
• 6 large eggs beaten
• 1/2 cup grated cheddar cheese

Instructions

• Heat oven to 425 degrees F.
• In a skillet, add butter, soy sauce and mushrooms. Cook on medium high for 5 to 8 minutes or until liquid disappears and mushrooms are cooked and slightly browned. Remove mushrooms from the pan and set aside.
• Wipe skillet clean with a paper towel. Add 1 to 2 teaspoons olive oil, onions and peppers to the skillet. Cook for 3 to 4 minutes or until onions and peppers start to soften. Add garlic and cook for another 2 minutes.
• Add mushrooms and cooked vegetables along with the drained Tuttorosso diced tomatoes to a mixing bowl. Gently mix the ingredients.
• Scoop or break apart goat cheese by the teaspoonful and add to a separate bowl.
• Spray a 12-cup non-stick muffin tin generously with nonstick cooking spray. (Make sure not to miss any spots or the egg will adhere to the pan and it will be hard to clean.)
• Add eggs to a measuring cup with a good pouring spout. Beat the eggs and add salt and pepper to taste.
• Pour a thin layer of egg into to each cup in the muffin tin. Then, add a little bit of goat cheese into each cup.  Add the mushroom and vegetable filling in spoonfuls to the cups making sure to distribute the ingredients between all of the cups.
• Scoop the remaining goat cheese on top of the vegetable mixture. Sprinkle the cheddar cheese on top of all of the cups.
• Pour the remaining eggs into each muffin tin, be sure not to overfill.
• Bake for 15 to 17 minutes at 425 degrees F or until eggs are cooked to your liking.
• Place muffin tin on a cooking rack for at least 10 minutes before removing from the tin. You may need to use a butter knife to loosen the sides before removing them from the muffin tin.

Notes

Notes:

Store them in a tightly sealed container in the refrigerator. Put them on a plate and cover, microwave for about 30 seconds and add 15 seconds at a time until heated through.

These omelette muffins freeze great too! First, place them on a lined baking sheet spaced at least 1-inch apart. Freeze for at least 30 minutes and then place them in a zippered plastic bag labeled with the date and recipe name. To reheat, heat oven to 400 degrees F (while the oven is reheating, remove them from the freezer and place on the counter). Bake for 16 to 17 minutes, or until heated all the way through.

from The Little Kitchen

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions. Thank you for supporting brands that I work with, it allows me to continue doing what I love: sharing recipes with you on The Little Kitchen.

The post Tomato & Cheese Omelette Muffins + Tuttorosso Farm Tour appeared first on The Little Kitchen.

This post is sponsored by While Lily.

True story: I love biscuits. I love making them. I love eating them. I have been making them for a while. But Curtis' notion of biscuits is that they are dry. He would just say they are okay.

So it was a quest for me to make a nice and fluffy and non-dry biscuit. The key is really good flour, I love the self-rising flour that White Lily makes. It's so light and it's perfect for biscuits!

The other keys are butter and buttermilk. And Linda from the test kitchens at White Lily told me that I needed more buttermilk than I was using.

The first thing I do is cut the butter into cubes…and then put the butter back into the refrigerator. Then, I turn on the oven and put my cast iron skillet into the oven to heat up.

Prep the cheese and the scallions.

Measure the flour (I use this technique to measure flour).

Using forks or a pastry blender, cut the butter into the flour.

That looks perfect.

Then, mix in the cheddar cheese and green onions.

Perfectly mixed.

Add buttermilk.

And you'll have a dough.

Place it on a floured surface. Then, knead it.

Flatten it out.

And use a biscuit cutter to cut out rounds.

Add melted butter to the cast iron skillet.

And add the cut out biscuits.

Brush the tops with melted butter.

Amazing, right?

After they come out of the oven, they are just perfection.

See how the bottoms are crispy?

And the insides of the biscuit is soft and fluffy…and NOT dry. They are so buttery and the salt on top, makes them perfect!

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Cheddar Scallion Biscuits Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 to 12 biscuits

Ingredients

• 2 cups White Lily® Enriched Bleached Self-Rising Flour
• 1/4 teaspoon salt
• 1/2 cup 1 stick unsalted butter, cut into cubes (cold)
• 2/3 cup grated sharp cheddar cheese cold
• 2 green onions sliced thin
• 3/4 cup cold buttermilk
• 4 Tablespoons salted butter melted, divided
• flaked sea salt for topping

Instructions

• Heat oven to 425°F. Add seasoned cast iron skillet to the oven while it’s heating up.
• Prep the butter, cut into cubes. Grate the cheese. Add both back to the refrigerator.
• Measure flour into a large mixing bowl. Add butter and cut it into the flour with a pastry blender or 2 forks until crumbs are the size of peas.
• Add cheddar cheese and sliced green onions. (Reserve some cheese and green onions for the tops of the biscuits, if desired).
• Add buttermilk, stirring with a fork just until flour is moistened.
• Remove dough from the bowl and place on a lightly floured surface. Knead the dough 5 to 6 times. Pat the dough until it’s about 3/4- to 1-inch thick. Cut out 2 1/4 inch biscuits with a cutter. Pat the dough together and flatten out again and cut biscuits until there’s no dough left, about 10 to 11 biscuits.
• Melt 4 tablespoons of butter in the microwave. Remove cast iron carefully from the oven and add about 1 tablespoon of melted butter, tilting the pan to distribute the butter.
• Add 5 to 6 biscuits evenly spaced and brush melted butter on top of the biscuits. Bake for about 8 to 9 minutes. Remove the cast iron skillet, brush more butter on top and add flaked sea salt. Bake for another 2 to 4 minutes. (You can bake them all at once if you can fit them in the cast iron skillet, just know that they won’t maintain their round shape. If you’re okay with that, they will course taste the same!)

Notes:

• If not using a cast iron skillet, bake them about 1/2 inch apart on a foiled lined baking sheet for the same amount of time. You can freeze them too! Just reheat in the oven and enjoy!

If you bake all of the biscuits at once, this is how they look. They aren't perfectly round but they are still perfectly delicious.

Disclosure: This post is sponsored by White Lily. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Cheddar Scallion Biscuits appeared first on The Little Kitchen.

You guyssssss…I know so annoying but I'm so excited because this recipe took me a ridiculous number of tries to get right. And when I did, I kind of freaked out. So did my friend, Nina. I had to share them with her otherwise I would eat them all.

It's strawberry season here in Florida! Last year, I went on a farm tour and learned all about strawberries! The season ends in March so I had to get moving and get this recipe right.

I added a white chocolate glaze to these strawberry scones but they are totally optional. I just love white chocolate so much, I couldn't resist! Or you could even add a lemon glaze too!

Oh I wanted to mention that I recently updated my About page and created a Welcome page for those new to the site.

First, cut up the strawberries and freeze them for at least 30 minutes. This step is crucial. They need to be frozen solid before baking so they don't turn to mush when baking.

Whisk the dry ingredients together.

When you cube up your butter, stick it back in the fridge. It needs to be cold for this next part.

Cut the butter into the flour and sugar mixture.

Can you see the butter? It's a beautiful thing.

Once I added a little lemon juice to this recipe, it made it even better.

Mix the vanilla extract and lemon juice in with the heavy cream. That way you know all of these ingredients will be thoroughly mixed into the dough.

Mix the heavy cream in with a fork.

There the dough is starting to form.

I mix the strawberries in, in two batches to make sure that there are strawberries in every bite!

Use your hands to mix it in.

So pretty, right?

I molded the dough into a circle.

Cut in half with a knife and then cut in half again. Then cut each quarter in half again to make eight wedges.

I put them on my baking sheet about 1/4 to 1/2 inch apart.

Then, brush the tops and all of the sides with heavy cream.

I love how they look slathered in cream!

Bake them for 27 to 28 minutes at 400 degrees F. Allow them to cool and then drizzle the white chocolate on top.

It's truly a beautiful thing! I'm going to be making these again soon! Take advantage of the Florida strawberry season and make these soon! I know you'll thank me!

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Strawberries and Cream Scones with White Chocolate Drizzle Recipe

Prep Time 18 minutes minutes

Cook Time 27 minutes minutes

Total Time 45 minutes minutes

Servings 8 scones

Ingredients

• 2 cups diced strawberries cleaned and hulled first and then frozen for at least 30 minutes
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 stick cold unsalted butter cut into cubes (1/4 cup)
• 1 cup cold heavy cream plus more to brush on the top before baking
• 2 teaspoons pure vanilla extract
• 2 teaspoons fresh squeezed lemon juice
• 1/2 cup white chocolate chips add some oil
• 1/2 to 1 teaspoon vegetable or canola oil
• spreadable butter for serving I like Land O Lakes Butter with Canola Oil

Instructions

• Prep and freeze strawberries for at least 30 minutes in one layer on a baking sheet covered with parchment paper.
• Heat oven to 400 degrees F. Cover a baking sheet with a silicon baking mat or parchment paper.
• Whisk together flour, baking powder, salt and sugar in a medium-sized mixing bowl. Add cold butter and cut butter into the flour with a fork or pastry cutter. Measure out heavy cream and mix in vanilla extract and lemon juice. (This way you’ll know all ingredients are evenly distributed throughout the dough.) Add the heavy cream mixture and mix with fork. Once dough starts forming, you'll probably need to start using your hands. Add frozen strawberries and mix with your hands.
• Lightly flour a clean surface, like a marble pastry board and smooth dough into a round shape, making it about 1/2 inch thick. Cut dough in half and then cut each quarter in half into wedges, making 8 pieces.
• Place wedges about 1/2 inch apart on the prepared baking sheet and brush with heavy cream. Bake scones for 27 to 28 minutes, until the edges are just about turning golden brown. Allow scones to cool on a cooling rack.
• While the scones are baking, melt the white chocolate in a microwave safe bowl on 50% power, for 30 seconds and then 15 second intervals until the chocolate is melted. Add oil if needed to make sure melted chocolate is smooth. Put chocolate into a zippered plastic bag.
• Cut a small hole in one of the corners of the bag with the white chocolate, then drizzle with melted white chocolate. Serve with spreadable butter.
• These scones taste great even the next day, so you can make them ahead. Just store them in a zippered plastic bag or a sealed container at room temperature.

The post Strawberries and Cream Scones with White Chocolate Drizzle appeared first on The Little Kitchen.

A little while back Princess Cruises invited us on an Alaskan Cruise. What an experience it was. I remember the first excursion I went on, I kept commenting to our tour guide that everything looked like a postcard. It was an amazing experience…not only the scenery but the food we enjoyed.

One of the excursions we did was the White Pass Scenic Railway in Skagway. See the views?

We opted for the luxury class car and it was worth it! <3 Super comfy and we were served drinks…

Loved this root beer I had! (I'm obsessed with root beer by the way…)

And these yogurt parfait granola cups…the inspiration for the recipe I'm sharing today!

Like I said, the views…that's me…I'm wearing the Bobeau wrap I mentioned in my Travel Essentials article. (Thanks to Cassie for taking this photo!)

And more views…it was completely and entirely epic.

Here's a view of the luxury class car…that's Curtis on the right in the back.

Getting ready to make the granola cups. The original ones didn't have chocolate chips but I wanted to add more sweetness and chocolate to them.

When measuring honey or other syrupy wet ingredients, I always spray my measuring cup with nonstick baking spray.

Whisk those wet ingredients together.

Add all of the dry ingredients together…

And mix thoroughly. I always do this to ensure everything is as evenly distributed as possible.

Then, add those wet ingredients.

I sprayed the back of my spoon and used it to mold the granola into cups.

All done! Now time to bake.

This is what they look like after they bake. I used a regular-sized muffin tin.

This is such a creative way to serve yogurt for your next brunch with family and friends…you can even make them and store them in the fridge for breakfast throughout the week. The fruit as well as the lavender honey make it even more special.

Don't forget to check out my five tips for cruising!

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Yogurt Parfait Chocolate Chip Granola Cups Recipe

Servings 14 to 16 granola cups

Ingredients

• nonstick baking spray
• 1 large egg beaten
• 2 Tablespoons unsalted butter softened
• 1/3 cup plain Greek yogurt
• 1/2 cup honey
• 2 teaspoons pure vanilla extract
• pinch of salt
• 1/8 teaspoon ground cinnamon
• ½ cup shredded coconut sweetened or unsweetened
• 1/4 cup sliced almonds
• 1/4 cup salted roasted sunflower seeds
• 1/4 cup mini semi-sweet chocolate chips
• 2 cups old fashioned oats

Toppings

• Greek yogurt any flavor, I used strawberry banana
• strawberries or your favorite fruit
• mint leaves
• lavender honey

Instructions

• Heat oven to 325 degrees F. Spray a 12 cup muffin tin with nonstick baking spray.
• Add egg, softened butter, yogurt, honey, vanilla extract, ground cinnamon and salt to a medium-sized mixing bowl. Whisk the ingredients thoroughly to combine them.
• Add coconut, almonds, sunflower seeds, chocolate chips and oats to another mixing bowl. Mix together first and then add and fold together with the wet ingredients with a rubber spatula.
• Divide evenly between the muffin cups (about 2 to 3 tablespoons for each cup). Spray a large spoon with the nonstick baking spray and shape the granola into cups using the back of the spoon.
• Bake at 325 degrees F for 34 to 37 minutes, until they are golden brown. Place the muffin tin on a cooling rack. Once they are completely cool. Cover the muffin tin with plastic wrap and refrigerate for at least an hour (you can refrigerate these overnight).
• Once ready to serve, carefully remove granola cups from muffin tin and place in individual bowls or on a serving platter. Add 1/3 cup Greek yogurt to each cup, top with fruit, a mint leaf and drizzle with lavender or plain honey. Serve immediately.

Notes

Inspired by a yogurt parfait granola cups I had on during an excursion on my Princess Alaskan Cruise

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post Yogurt Parfait Chocolate Chip Granola Cups appeared first on The Little Kitchen.