tag:www.foodfanatic.com,2005:/authors/megan-myers/rssMegan Myers2020-11-18T18:16:52-05:00tag:www.foodfanatic.com,2005:Post/41652019-04-16T10:00:00-04:002021-05-13T15:06:01-04:00Carrot Cake Scones<div class="row-fluid"><div class="span12">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/carrot-cake-scones/">Carrot Cake Scones</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup All-Purpose Flour</li>
<li>1 cup Whole Wheat Flour</li>
<li>1/4 cup Granulated Sugar</li>
<li>2 teaspoons Baking Powder</li>
<li>1/2 teaspoon Salt</li>
<li>1/2 teaspoon Cinnamon</li>
<li>1/4 teaspoon Ground Nutmeg</li>
<li>4 tablespoons Cold Butter, cut into chunks</li>
<li>1 cup Finely Grated Carrots</li>
<li>1/4 cup Golden Raisins</li>
<li>1/2 cup Chopped Walnuts</li>
<li>1 large Egg</li>
<li>1/2 cup 2% Milk</li>
<li>1 teaspoon Pure Vanilla Extract</li>
</ul>
<b>Glaze:</b>
<ul class="ingredients">
<li>1 tablespoon Cream Cheese, softened</li>
<li>1/2 tablespoon Butter, softened</li>
<li>1/4 cup Powdered Sugar</li>
<li>2-3 tablespoons Milk</li>
<li>1/4 teaspoon Pure Vanilla Extract</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<p>
Preheat the oven to 375˚F. Place a sheet of parchment paper or a Silpat liner on a baking sheet and set aside.</p>
<p>
In a large bowl, whisk together flours, granulated sugar, baking powder, salt, cinnamon, and nutmeg.</p>
<p>
With a pastry blender or two knives, cut butter into flour mixture, leaving some of the butter chunks larger. Stir in carrot, raisins, and walnuts.</p>
<p>
In a small bowl, whisk together egg, milk, and vanilla. Add to dry ingredients and mix to combine until a cohesive dough forms and there are no loose dry bits. It might seem a bit sticky; that’s ok.</p>
<p>
Dump dough onto prepared baking sheet and use a bench knife or chopstick dipped in flour to score dough into 8. Slightly separate triangles or keep the circle together.</p>
<p>
Bake scones for 20-25 minutes, until golden. Cool on a rack.</p>
<p>
To make the glaze, beat together softened cream cheese and butter until smooth, then mix in powdered sugar. Add vanilla and a little milk at a time until the glaze is pourable. Drizzle over cooled scones.</p>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>You can use sparkling sugar instead of the glaze, if you prefer.</li>
<li>You can double the glaze if you want more coverage. This amount is perfect for a simple drizzle.</li>
</ul>
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</div></div>Megan Myerstag:www.foodfanatic.com,2005:Post/38532018-08-26T10:00:00-04:002021-05-13T15:05:53-04:00Fig Breakfast Cookies Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Fig Breakfast Cookies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/fig-breakfast-cookies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 cups Rolled Oats</li>
<li>1/2 cup Sliced Almonds</li>
<li>1/3 cup All-Purpose Flour</li>
<li>1/2 teaspoon Ground Cinnamon</li>
<li>1/2 teaspoon Baking Soda</li>
<li>1/4 teaspoon Salt</li>
<li>1/2 cup Applesauce</li>
<li>1/4 cup Pure Maple Syrup</li>
<li>1 large Egg, beaten</li>
<li>1 cup Chopped Dried Figs</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Preheat the oven to 350°F and line a baking sheet with parchment paper or Silpat liner.</li>
<li>
In a large bowl, mix together oats, almonds, flour, cinnamon, baking soda, and salt.</li>
<li>
Stir in applesauce, maple syrup, and egg, mixing well until no dry bits remain. Fold in chopped figs.</li>
<li>
Let mixture sit for 15 minutes to allow the oats to soak up the liquid.</li>
<li>
With a large cookie scoop, scoop the mixture and place onto prepared baking sheet, or use your hands to form balls. Gently press down on each ball to flatten somewhat, and reform any broken-off bits if needed.</li>
<li>
Bake for 15 minutes. Let cool on the pan for 3 minutes, then remove to a baking sheet to cool completely.</li>
<li>
Serve warm, or store at room temperature for up to 4 days. You can also freeze these for up to 3 months.</li>
</ol>
<p>
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Megan Myerstag:www.foodfanatic.com,2005:Post/37862018-06-22T10:00:00-04:002023-07-30T13:59:56-04:00Peach Coffee Cake<div class="row-fluid"><div class="span12">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/peach-coffee-cake-recipe/">Peach Coffee Cake Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 pound Peach</li>
<li>1 tablespoon Brown Sugar</li>
<li>1 cup All-Purpose Flour</li>
<li>1/3 cup Granulated Sugar</li>
<li>2 teaspoons Baking Powder</li>
<li>1/2 teaspoon Salt</li>
<li>1/4 teaspoon Cinnamon</li>
<li>1 Egg</li>
<li>1/2 cup Cold Milk</li>
</ul>
<b>For the Topping:</b>
<ul class="ingredients">
<li>1/3 cup All-Purpose Flour</li>
<li>2 tablespoons Brown Sugar</li>
<li>2 tablespoons Granulated Sugar</li>
<li>pinch Salt</li>
<li>2 tablespoons Cold Butter, cut into small chunks</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper (or coat with nonstick spray).</li>
<li>
Halve peaches and remove pit, then slice or cut into chunks (peeling isn’t necessary).</li>
<li>
Toss in a bowl with 1 tablespoon brown sugar and set aside.</li>
<li>
In a large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon.</li>
<li>
Whisk together egg and milk, then pour into dry mixture and stir until well combined.</li>
<li>
Add peaches, leaving excess liquid behind, and fold to combine into batter. Pour into prepared pan.</li>
<li>
To make the topping, in a small bowl, combine flour, brown sugar, granulated sugar, and salt. Cut in butter with a pastry blender or two knives until mixture forms small chunks and looks a bit like clumpy wet sand. Scatter over the top of the batter in the pan.</li>
<li>
Bake for 30-40 minutes, until browned and a toothpick inserted in the center comes out clean.</li>
</ol>
<p>
</p>
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</div></div>Megan Myerstag:www.foodfanatic.com,2005:Post/35402017-11-17T08:00:00-05:002024-02-28T13:25:42-05:00Smashed Sweet Potatoes Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/smashed-sweet-potatoes-recipe/">Smashed Sweet Potatoes Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>4 Sweet Potatoes, thickly sliced into rounds</li>
<li>2 tablespoons Olive Oil</li>
<li>1/4 teaspoon Fine Sea Salt</li>
<li>1/8 teaspoon Ground Black Pepper</li>
<li>4 tablespoons Melted Butter</li>
<li>1/2 teaspoon Ground Cinnamon</li>
<li>1/4 teaspoon Ground Ginger</li>
<li>1/4 teaspoon Grated Nutmeg</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 400°F and line a baking sheet with a Silpat liner.</li>
<li>
Arrange sweet potatoes on baking sheet and brush with olive oil. Sprinkle with salt and pepper.</li>
<li>
Bake for 30 minutes.</li>
<li>
Remove from oven and carefully smash the potatoes with a fork.</li>
<li>
In a small bowl, whisk together melted butter, cinnamon, ginger, and nutmeg, then drizzle evenly over sweet potatoes.</li>
<li>
Return to oven and bake for an additional 10 minutes.</li>
<li>
Serve with turkey for dinner, or eggs for breakfast!</li>
</ol>
</div>
</div>
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Megan Myerstag:www.foodfanatic.com,2005:Post/35222017-11-02T14:00:00-04:002021-05-13T15:05:42-04:00Russian Crepes<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Russian Crepes Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/russian-crepes-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/russian-crepes-recipe/">Russian Crepes Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 Eggs</li>
<li>2 1/2 cups Milk</li>
<li>2 cups All-Purpose Flour</li>
<li>1 tablespoon Granulated Sugar</li>
<li>1/2 teaspoon Fine Sea Salt</li>
<li>2 tablespoons Butter, melted, plus more for the pan</li>
<li>Sour Cream, to serve</li>
<li>Jam, to serve</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a large bowl, whisk together eggs and milk.</li>
<li>
Slowly stir in flour. You might not need all of the flour – you want your batter to be runnier than you would have for pancakes.</li>
<li>
Stir in sugar and salt, then add melted butter.</li>
<li>
Let rest for 15 minutes. Meanwhile, preheat your skillet or crepe pan over medium heat.</li>
<li>
Pour 1/4 cup of batter onto the pan and tilt to allow batter to completely cover the pan. Cook until edges start to dry and bubbles form, about 2-3 minutes, then carefully flip and cook the other side for about 30 seconds. Repeat until all batter is used.</li>
<li>
Serve with sour cream and jam, or your favorite toppings.</li>
</ol>
</div>
</div>
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Megan Myerstag:www.foodfanatic.com,2005:Post/35102017-10-25T10:00:00-04:002021-05-13T15:05:42-04:00Pumpkin Pancakes<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/pumpkin-pancakes-recipe/">Pumpkin Pancakes Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 cups All-Purpose Flour</li>
<li>1/4 cup Dark Brown Sugar</li>
<li>2 teaspoons Baking Powder</li>
<li>1 teaspoon Baking Soda</li>
<li>1 teaspoon Fine Sea Salt</li>
<li>1 teaspoon Ground Cinnamon</li>
<li>1 teaspoon Ground Cardamom</li>
<li>1/2 teaspoon Ground Ginger</li>
<li>1/4 teaspoon Grated Nutmeg</li>
<li>1 1/2 cups Milk</li>
<li>1 cup Pumpkin Puree</li>
<li>1/4 cup Vegetable Oil, or other neutral oil</li>
<li>2 Eggs</li>
<li>2 teaspoons Pure Vanilla Extract</li>
</ul>
<div id="recipe_card_mobile"></div>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat your griddle or skillet.</li>
<li>
In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg. Set aside.</li>
<li>
In another bowl, whisk together milk, pumpkin, oil, eggs, and vanilla until blended.</li>
<li>
Pour into flour mixture and whisk until just mixed; remember that a few lumps are OK.</li>
<li>
Pour 1/4 cup of batter onto the prepared griddle and repeat until you have no more room (about 8 pancakes on a large griddle). Cook until edges start to dry and bubbles are forming on the top, about 3-4 minutes, then flip and cook the other side until brown. Repeat until all batter is used.</li>
<li>
Serve with your favorite pancake toppings.</li>
</ol>
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Megan Myerstag:www.foodfanatic.com,2005:Post/33982017-07-31T12:00:00-04:002021-05-13T15:05:38-04:00Avocado Recipes that Go Way Beyond Toast<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/slideshows/avocado-recipes-that-go-way-beyond-toast/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--Bm7X2he7--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1469309753/sriracha-glazed-salmon-with-asian-avocado-salsa-photo.jpg" data-pin-description="View Slideshow: Avocado Recipes that Go Way Beyond Toast" data-pin-url="https://www.foodfanatic.com/slideshows/avocado-recipes-that-go-way-beyond-toast/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--vFDPytx_--/t_xlarge_l/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1469309753/sriracha-glazed-salmon-with-asian-avocado-salsa-photo.jpg" class="lazyload" alt=""></div>
<div class="caption">View Slideshow: Avocado Recipes that Go Way Beyond Toast</div></a>
</div>
Megan Myerstag:www.foodfanatic.com,2005:Post/33972017-07-27T12:00:00-04:002021-05-13T15:05:37-04:00The Best Tomato Recipes for Summer Satisfaction<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/slideshows/the-best-tomato-recipes-for-summer-satisfaction/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--q9m9wrbz--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1467144156/roasted-zucchini-and-tomato-crostini-photo.jpg" data-pin-description="View Slideshow: The Best Tomato Recipes for Summer Satisfaction" data-pin-url="https://www.foodfanatic.com/slideshows/the-best-tomato-recipes-for-summer-satisfaction/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--gFsao2r9--/t_xlarge_l/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1467144156/roasted-zucchini-and-tomato-crostini-photo.jpg" class="lazyload" alt=""></div>
<div class="caption">View Slideshow: The Best Tomato Recipes for Summer Satisfaction</div></a>
</div>
Megan Myerstag:www.foodfanatic.com,2005:Post/33952017-07-27T08:00:00-04:002021-05-13T15:05:37-04:00Mocha Java Granola<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/mocha-java-granola-recipe/">Mocha Java Granola Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>4 cups Rolled Oats</li>
<li>1/2 cup Chopped Walnuts</li>
<li>1/2 cup Slivered Almonds</li>
<li>2 tablespoons Unsweetened Cocoa Powder</li>
<li>1/4 teaspoon Salt</li>
<li>1/2 cup Coconut Oil</li>
<li>4 tablespoons Honey</li>
<li>1 tablespoon Instant Espresso Powder</li>
<li>3/4 cup Mini Semisweet Chocolate Chips</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 300°F and line a baking sheet with a Silpat or parchment paper.</li>
<li>
In a large bowl, combine oats, walnuts, almonds, cocoa powder, and salt.</li>
<li>
In a small saucepan, heat coconut oil and honey until just melted. Whisk to combine, remove from heat, and whisk in espresso powder.</li>
<li>
Pour mixture over the oats and stir to mix well, leaving no dry bits.</li>
<li>
Spread the oats onto the baking sheet, covering the entire sheet. Bake for 25-30 minutes.</li>
<li>
Press down gently on granola with spatula to encourage sticking as it cools. Sprinkle on half of the chocolate chips.</li>
<li>
Once completely cooled, add the remaining chocolate chips, and scoop into glass jars for storage.<br>
</li>
</ol>
</div>
</div>
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Megan Myerstag:www.foodfanatic.com,2005:Post/33962017-07-24T12:00:00-04:002021-05-13T15:05:37-04:0011 Recipes to Make with Your Kids This Summer<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail"><a href="https://www.foodfanatic.com/slideshows/11-recipes-to-make-with-your-kids-this-summer/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--Pmw5Xspx--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1494240308/peanut-butter-banana-blender-muffins-photo.jpg" data-pin-description="View Slideshow: 11 Recipes to Make with Your Kids This Summer" data-pin-url="https://www.foodfanatic.com/slideshows/11-recipes-to-make-with-your-kids-this-summer/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--vuN5XMuA--/t_xlarge_l/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1494240308/peanut-butter-banana-blender-muffins-photo.jpg" class="lazyload" alt=""></div>
<div class="caption">View Slideshow: 11 Recipes to Make with Your Kids This Summer</div></a></div>Megan Myers